39 



ing the construction and operation of these machines. Those interested 

 in this subject, as well as in the whole subject of milk and cream pro- 

 duction, are referred to special modern publications given at the end of 

 this article 



Marketing of Milk and Ckeam. 



Milk and cream are now being sold to a considerable extent in glass 

 jars in place of tin cans. Glass certainly presents a more attractive 

 appearance than tin. Each purchaser secures an even quality of milk, 

 as the milk is mixed before the jars are filled, and not again disturbed 

 till opened by the consumer The cream can also be seen through the 

 glass, and the purchaser feels that he has opportunity to see just what 

 he is buying. It is of the utmost importance, if this method is to be 

 successful, that the jars be kept perfectly clean. 



It is hoped that the time is rapidly approaching when market milk 

 and cream will be sold on a guarantee of quality. As has been already 

 stated, milk will vary in composition from 11.5 to 15 per cent of total 

 solids, and from 3 to 5.5 per cent ot fat. Cream contains from 15 to 50 

 per cent of fat. Milk and cream should not only be properly cared for, 

 and placed on the market in ap attractive condition, but it should contain 

 a guarantee of total solids and fat. There shoiild be a price for 3 per 

 cent milk and for 4 and 5 per cent milk, as well as for 20, 30 or 40 per 

 cent cream. This is a matter of justice to the honest producer, as well 

 as to the consumer. It is an encouraging sign to note that some of our 

 more representative dairymen are beginning to carry out this idea. 



Modern Books of Reference in Dairying. 



" Milk and its Products," by H. H. Wing, publi.«hed by the MaclNIillan 

 Company, New York. 



" American Dairying," by H. B. Gurler, published by Breeders Gazette 

 Print, Chicago. 



"Modern Dairy Practice," by Grotenfelt & Woll, published by John 

 Wiley & Son, New York. 



" Dairy Bacteriology," by II. L. Russell, Madison, Wis., i^ublished by 

 the author. 



"The Pasteurization of Milk," by J. H. Monrad, Winnetka, 111., pub- 

 lished by the author. 



Year Book, Department of Agriculture, 1894, article on " The Pas- 

 teurization and Sterilization of Milk," by E. A. De Scheweinitz. 



This last book can be had free upon application to Department of 

 Agriculture, Washington, D. C. The other books cost from 50 cents to 

 f 1.00 each and can be obtained through the publishers or quite possibly 

 through the agricultural papers. 



