908 GENERAL FARM PROGRAM 



Mr, Pace. Now, Mr. Holman, if you, Mr. Reed, Mr. Gordon, Mr. 

 Perdue (if he desires), Mr. Lund, and Mr. Kopitzke will all assemble 

 at the table together, I will put you all on the witness stand at one 

 time. 



Are there any questions by the committee? 



Mr. Granger. How many grades of milk do we have? 



Mr. HoLMAN. You have many grades of milk and many classes of 

 milk. The class, of course, is a use basis: the grade is a quality basis, 

 and the so-called grade A milk has no single set of requirements. In 

 one part of the country, grade A has one set of requirements and a 

 very different set of requirements in another part of the country. 



Mr. Granger. Tell me what makes grade A. 



Air. HoLMAN. Cleanliness and the lack of excessive bacteria and 

 the various evidences of care m handling it which show in the milk 

 through examination. 



Mr. Granger. What is grade B? 



Mr. HoLMAN. Grade B has not quite as stringent requirements. 

 It is allowed, in most cases, a much higher bacteria count. It often 

 happens that grade B in some markets is as good as grade A. 



Mr. Granger. Grade A milk is the milk that is used as fluid milk 

 for consumption, that we buy in bottles or cartons? 



Mr. Holman. That is correct. 



Mr. Granger. And the grade B milk usually goes into the manu- 

 facturing purposes? 



Mr. Holman. In many cases, grade B milk will go on the market 

 in bottles, too. For many years, in the city of New York, grade A 

 milk was on the market and grade B, but probably 95 percent of the 

 total milk consumption of that great market was grade B milk and, 

 for all practical purposes, it was essentially as good. By and large, 

 your answer is correct, that the grade B moves more toward manu- 

 facturing. 



Mr. Granger. Now, what I want to get straight in my mind is 

 this: a dairy farmer who produces grade A milk has to live up to 

 certain standards and has to have a certain kind of equipment to 

 handle his milk, because it is sold raw. Is that right? 



Mr. Holman. That is correct. 



Mr. Granger. And the people who are not in that class might or 

 might not have the same kind of set-up? 



Mr. Holman. That is correct. 



Mr. Granger. Wliat I am trying to say is that the fellow who seUs 

 Grade A milk also might sell milk to the manufacturers of the same 

 identical kind and quality as grade A milk. Is that right? 



Mr. Holman. That is correct. But it is required to be kept sep- 

 arate. 



Mr. Granger. Why is it required to be kept separate? 



Mr. Holman. It is required to be kept separate on the same farm. 



Mr. Granger. On the same farm? 



Mr. Holman. Yes. If you commingle the milk, in most cases, 

 then you have something that probably is neither grade B nor grade A. 



Mr. Granger. But there is not any difference in the quality of the 

 milk where it is sold raw, and the one thing you have to have is that 

 it is clean. And where it is manufactured, it is usually processed; 

 but, so far as cleanliness is concerned, when it is processed, it is just 

 as clean as the other; is it not? 



