No. 4.] REPOKT OF DAIRY BUREAU. 411 



Condensed Milk. 

 During the past year the agents of the Bureau happened 

 upon some samples of condensed milk which were not 

 labelled with the name of the manufacturer according to law. 

 This being suspicious, samples were taken for analysis, and 

 the chemist reported that they were materially deficient in 

 fat ; consequently, cases were entered in court. As soon as 

 the news reached the manufacturers, they made emphatic 

 protestations as to the quality of the milk and the probable 

 error in sampling or analysis. Their statements were so 

 emphatic, and apparently so sincere, that it seemed both 

 prudent and just to go extremely slow, and verify the 

 chemical work of Dr. Davenport. As a result of this cau- 

 tion, he ascertained a fact unknown to general commercial 

 chemists and authors of text books on the subject, though 

 in the possession of a few specialists employed by con- 

 densed milk manufacturers, — that the addition of cane 

 sugar to condensed milk, which is done by the majority of 

 manufacturers, locks up the fat globules in such a peculiar 

 way that ordinary processes of analysis fail to secure all of 

 it ; on discovering this, and using diflerent processes, the 

 original work was found to be in error, and the cases with- 

 drawn. 



Cream. 



The consumption of cream is increasing very rapidly in 

 Massachusetts. In all of the large cities cream has become 

 a staple article in all grocery and provision stores, while 

 large amounts are delivered by the milk peddler. Most of 

 this cream comes from Maine, and several Maine creameries 

 have built up an enormous business. Professor Cooley 

 estimates that only about one-twentieth of the cream sold 

 in Massachusetts is produced in the State. It would seem 

 as though the production of market cream holds out great 

 possibilities to Massachusetts creameries, especially in view 

 of the fact that the demand for cream is the largest in the 

 summer, when the production of butter is largest, the sur- 

 plus most burdensome, and the price the lowest. Where 

 there is a market for cream, butter fat is worth from 2 to 3 

 cents a pound more in market cream than in butter. The 



