104 CONFERENCE ON MILK PROBLEMS 



a guaranteed percentage composition of fat, or of fat and 

 solids both. 



Time does not permit anything more than a brief, imper- 

 fect statement of some of the more obvious advantages of such 

 a system. 



(1) It would encourage the sale of milk on the basis of its 

 food value. Intelligent consumers would come to appreciate 

 the difference between poor milk and rich milk in a way they 

 do not at present. 



() It would encourage the production of a larger amount 

 of richer milk when producers can sell milk on the basis of its 

 value. 



(S) It would readily find an application in the case of pro- 

 ducers whose herds produce milk below the limits of legal re- 

 quirements. By guaranteeing its composition the producer 

 could dispose of it for what it is without reference to the lim- 

 its of purity prescribed by law. 



(4f) A guarantee system inevitably tends to promote greater 

 intelligence regarding the composition and value of milk on 

 the part of both producers and consumers. Objection may be 

 raised that the process of educating consumers about the com- 

 position and commercial value of milk must be so slow as to 

 be practically hopeless, especially among masses in large cities. 

 The same objection would apply with even greater force to 

 the education of consumers in regard to the value of sanitary 

 milk and the necessity of its care in the home. The delivery 

 of clean milk in a city home is only one end of the problem ; 

 its care after that is quite as important, and is a matter of 

 education. Because it is a slow and difficult process to teach 

 consumers to care for milk in the home, it is not a valid reason 

 why the problem of supplying clean milk should be abandoned. 

 Similarly, the introduction of the system of selling milk on the 

 basis of guaranteed composition should not be indefinitely de- 

 layed merely because its fullest usefulness requires that milk 

 consumers should know something of the relation of composi- 

 tion to commercial value. 



POWDERED MILK. 



Though not strictly pertinent to the subject of this paper, 

 a word may not be out of place at this time in regard to pow- 

 dered milk. Several processes are being' employed. The 



