MARKETING 349 



milk drawn from any sick or diseased cow or cow having ulcers 

 or other running sores, or milk drawn from cows fed unwhole- 

 some food, or milk contaminated by being kept in stables con- 

 taining cattle or other animals and cream from any such milk, 

 or cream in any stage of putrefaction are hereby declared to be 

 unclean and unsanitary milk or unclean and unsanitary cream, 

 as the case may be." 



Most states have laws which determine the legal 

 standard of milk. Any one selling milk which does not 

 meet this standard is liable to be fined. The laws of 

 most states prohibit the taking of anything from the milk 

 or the adding of anything to it. This prohibits the skim- 

 ming and watering. Skimmed-milk must be sold as such. 



328. Marketing of cheese. There are many different 

 methods 1 of selling cheese. Each is adapted to certain 

 conditions and each has its advantages and disadvantages. 

 In cheese sections, the customary method of selling is on 

 the board of trade, which is the meeting of the cheese- 

 buyers and factory salesmen. They meet at a given place 

 at a certain day and hour each week. Every board has 

 its officers. There are different ways in which a board of 

 trade may be operated. In some cases there is a large 

 blackboard divided into columns. In the first column, 

 the salesman writes the name of the factory and the 

 number and kind of cheese offered for sale. At the top of 

 the other columns are the names of the different cheese- 

 buyers. The president usually opens the sale at a 

 stated time and asks that all cheese be placed on the 

 blackboard. When this is done he states that they are 

 ready to receive bids on the cheese. The buyers then 



1 Sammis, J. L., The improved system of selling cheese, 

 Hoard's Dairyman 52 (1916), 15, pages 5, 11-12. 



Hibbard, B. H., and A. Hobson, Markets and prices of Wis- 

 consin cheese, Wis. Exp. Sta. Bui. 251, pages 1-56, 1915. 



