330 PRODUCTIVE FARMING 



Legal milk usually contains three percent of fat and not less 

 than twelve per cent of total soUds, which includes every- 

 thing but the water. This is the most common form of milk 

 delivered to consumers, and to butter and cheese factories. 



Milk is also standardized by certain producers of milk for 

 special markets. A certain dairyman may produce milk for 

 his customers which will always have any desired percentage 

 of butter fat. This is done by mixing rich milk or cream with 

 poor milk in such amounts as to give the desired results. 



Fig. 219. — Milk bottled for the retail market. The machine at the left fills eight 

 bottles at once and is then moved to the next row. 



Certified milk is that which meets the requirements of 

 milk commissioners, as to purity and safety. The barns, 

 milk-rooms, methods of handling and deUvering are all 

 inspected by experts, and certificates are issued to all dairy- 

 men who meet the requirements of the milk commissioner. 



Condensed milk is now extensively canned and shipped 

 for use in many places. Much of the water is removed by 

 evaporation. Sometimes sugar is added. It will keep a long 

 time while sealed, and is used by armies in the field, on board 

 ships at sea, in mining camps, and is becoming more popular 

 in cities. 



Powdered milk is a newer and less common form of market 

 milk. Some of the fat is usually first removed, and then the 



