68 BOARD OF AGRICULTURE. [Pub. Doc. 



The New York experiment station analyzed at one time 

 938 samples, and found the average 13.64; it was found 

 that Jersey milk averaged 15.4. The Maine experiment 

 station report for 1894 gives analyses of the milk of three 

 cows for twelve weeks each, averaging 13.23. The Con- 

 necticut report in 1891 gives a number of analyses which 

 averaged 12.99. A return from 49 cheese factories in New 

 York in 1893 gave the average 12.72. Professor Babcock 

 says the average composition of milk is 12.8 per cent of 

 total solids. The Lowell milk inspector, averaging his 

 analyses by the month, finds the range of monthly averages 

 to be from 12.47 to 13.57 ; this includes samples of adulter- 

 ated milk. In the ninety-day dairy tests at the World's 

 Fair at Chicago the average was 13.41. In England 

 120,540 samples were analyzed by the Aylesbury Dairy 

 Company in eleven years, between 1881 and 1891, and the 

 average was 12.90. 



Professors Robertson, Chandler and other authorities all 

 allude to the average composition of milk as being 13 per 

 cent. In Johnson's encyclopa>dia twenty-one authorities 

 quote an average of 13.32. Professor Cooke says : "The 

 Massachusetts law requires 13 per cent of total solids, and 

 that is not a bit too high. No man ought to keep cows who 

 would give less than that. But the average composition of 

 the milk produced in the whole State of Vermont is a little 

 above the Massachusetts standard. It will run 13.5 per 

 cent, and very likely 14 per cent is the average of the total 

 solids of the milk m this State. That being the fact, there 

 is certainly no reason why Massachusetts and other States 

 cannot get milk that is 13 per cent. It is not necessary 

 that you should have cows that give a small amount of milk, 

 because cows can easily be found that give moderately large 

 quantities of a good quality of milk." 



This line of proof could be continued at great length, but 

 the evidence would be merely cumulative. It can be con- 

 sidered as an established fact that the well-mixed milk of 

 various cows in various stages of lactation will rarely if 

 ever be below the standard, and will be quite uniform in 

 quality from day to day. I think that this proves the jus- 



