REPORT OF THE DAIRY BUREAU. 



The work of the Bureau for 1916 has been notable on account 

 of the interest, manifested by the large number of entries, in the 

 clean milk contest; and the increased call for demonstrations, 

 lectures, pamphlets, etc., relating to the food value of milk; also 

 by the small number of violations of oleomargarine and reno- 

 vated butter laws. The Legislature of 1916 was asked by the 

 State Board of Agriculture to appropriate $50,000 annually for 

 three years to encourage and improve the dairy and live-stock 

 interests of the State. The committee on agriculture reported 

 the resolve, but reduced the amount to $15,000 annually. The 

 ways and means committee, however, still further reduced the 

 amount appropriated to $5,000 per year, which left the matter 

 virtually to be a call for continuation of the special work already 

 begun by the Dairy Bureau of the Board and continued during 

 the three previous years. In pursuance of this resolve $2,700 

 was offered in prizes for a clean milk contest. A new plan of 

 awarding prizes was adopted because the time had come when 

 the difference in results was so slight in individual cases that it 

 could be determined only with the use of a high-power magnify- 

 ing glass. Heretofore the prizes had been awarded in one, two, 

 three order. This year the prizes were awarded in three classes, 

 namely, superior merit, merit and honorable mention. There 

 were three divisions of contestants, namely, (a) owners, (6) 

 juniors, and (c) employees. The total number of applicants was 

 653, of which 578 competed in the contest. Out of this number 

 132 won superior merit; 101 merit; and 81 honorable mention; 

 a total of 314, or more than one-half the total contestants. It 

 should be remembered that the object of this contest is to edu- 

 cate and encourage clean milking, a fundamental necessity in 

 securing a clean product. In addition to the foregoing prizes 

 $250 was offered co-operative creameries for excellence in con- 

 dition of cream as delivered. 



