DAIRYING 121 



Albumen . . . -45 



Sugar 4-55 



Ash . 75 



Milk intended for consumption as such 

 must be: ist, of high quality, as far as its 

 composition is concerned (the Government 

 standard requires that it should contain, at 

 least, 3 per cent, of fat and 8-5 per cent, of 

 solids, not fat) ; 2nd, produced by healthy, 

 well-fed cows, kept in clean, properly venti- 

 lated sheds ; jrd, it must be clean. 



In view of the milk standard, and the 

 attention which public bodies are bestowing 

 upon the question of our milk supply, it 

 behoves all farmers to awake to the fact that, 

 if they wish to place upon the market a milk 

 such as is now required, very different 

 methods of production and treatment will 

 have to be adopted. First and foremost it 

 will be necessary for them to know the 

 quality and quantity of milk given by each 

 cow. This may be satisfactorily and easily 



