88 REPORT OF THE SCOTTISH COMMISSION 



over the health of all who reside on his farm, or work upon it, also 

 the families of the latter. 



"Should a case of infectious disease arise among any of them, 

 he must immediately report the fact to the Company, and withhold 

 his milk, which will nevertheless be paid for as usual, if these 

 conditions are fully complied with. 



" XIX. Either of the contracting parties, after having given 

 six months' notice, can terminate the contract on the following 1st 

 of January. 



" XX. Should the Company find the milk of inferior quality, 

 and therefore unfit for sale, they shall be entitled to refuse to take 

 it, without giving any compensation to the contractor. 



" XXI. If, owing to an epidemic, or other unavoidable cause, 

 the sale of milk in Copenhagen should be suspended, the contractor 

 must withhold his milk for a shorter or longer period without 

 compensation." 



It is claimed that milk produced under such ideal conditions, 

 from animals warranted free of disease, commands a much higher 

 price than that ordinarily obtained, and in order to induce the 

 farmers who contract for the supply to give the utmost heed to 

 the Company's regulations, a slightly higher price is paid than 

 ordinary current rate. The milk is brought to the dairy once a 

 day. The morning's milk is brought skimmed, after having been 

 set 12 hours in ice, and the evening's brought whole, carefully 

 cooled down to 40 degrees Fahrenheit by being passed over a 

 refrigerator supplied by the Company. At the time of our visit, 

 9 P.M., the milk was being brought in, and an opportunity was 

 afforded of witnessing the precautions adopted to secure that 

 • nothing but absolutely sweet well-flavoured milk should be put out 

 to the public. On arrival the milk is weighed, its temperature 

 taken, and any lot which is higher than 8 degrees centigrade or 50 

 degrees Fahrenheit is put aside and disposed of at the expense 

 of the contractor. All milk of the proper temperature is passed 

 on, after being tasted by two skilled dairy-maids, who take turn 

 about at this work for a quarter of an hour each, and samples of 

 each lot are taken for the purpose of analysis. Any milk with 

 a disagreeable taste is rejected. The samples are all carefully 

 tested for butter fat next morning in the Company's premises, 

 and before the milk is sent out, samples of each quality, both of 

 milk and cream, are sent to the University, where they are 

 analysed and reported on by the lecturer in Chemistry. 



All the whole milk, half skimmed milk, and cream brought to 

 the dairy are carefully filtered. This process seemed very effective, 

 and may be described in detail. The milk is poured into a large 

 enamelled receiving tank placed at a somewhat higher level, then 

 another vessel similar in character placed beside it, and connected 

 at the bottom by a syphon-like pipe. The milk by its own 

 pressure rises up through the bottom of the lower vessel, passing 

 through two layers of gravel of different degrees of fineness, and 

 several layers of fine cloth. The layers of gravel are separated by 



