82 BOARD OF AGRICULTURE. [P. D. 4. 



fairly readily detects milk which is approaching the limit of its 

 desirability. All things considered from the standpoint of the 

 inspector, probably none of these suggested tests of keeping 

 quality have very much advantage over the trained sense of 

 smell, though where laboratory facilities are available, each of 

 them has certain advantages. 



Grading Milk. 



The inspector who is required to pass upon a given sample of 

 milk, after assuring himself regarding its fat content, pasteur- 

 ization, cleanliness and keeping quality, has the basis for an 

 intelligent verdict. 



Before rendering his verdict, if he is wise, he will inquire the 

 purpose to which the milk is to be put. A given sample of 

 milk may be quite unsuitable for baby feeding and still be 

 quite satisfactory for cooking purposes. This brings up the 

 question of grading milk. 



The desirability of grading milk into classes or groups so 

 that the consumer may purchase the grade of material best 

 suited to the particular need is so evident as to require little 

 comment. Even the enthusiast who hopes to bring all milk to 

 a single high standard agrees that while this process is going on 

 we must have a second class for milk which for any reason is 

 not up to standard. 



I was recently asked by a prominent milk man if it was 

 possible to grade milk. As an answer I drew his attention to 

 the State of New York where it is being done. Entirely aside 

 from New York we have for many years in all of our larger 

 and many of our smaller cities recognized local grades of milk. 

 The Walker-Gordon Laboratories made a name and a business 

 for themselves years before the State of New York acted in 

 this matter. 



The real question is not ought we to grade milk, for we are 

 agreed upon that point; nor can we grade milk, because we 

 are doing it. The question is how can we best grade milk, 

 because as yet we have not found an entirely satisfactory sys- 

 tem of grading it. 



An acquaintance with market demands in different parts of 

 our country would suggest that roughly 10 per cent of it should 



