NEW YORK MILK COMMITTEE 131 



jurisdiction and send them to the state bacteriological labor- 

 atory where they are analyzed. The state bacteriologist sends 

 to the health officer reports on all specimens received from him 

 and also sends, on small slips, an individual report to be given 

 to each dealer showing the analysis of the milk collected from 

 him. At the bottom of this slip is printed a statement indi- 

 cating what the requirements are and what is good and what 

 is a poor analysis of milk. Each person will thus obtain his 

 own report and know whether his milk is showing a good or a 

 poor analysis. 



If the state bacteriologist finds a specimen that is impure 

 either with too little butter fat or with indications of watering 

 or with a very high bacterial content, or with dirt in the milk 

 he immediately reports the facts to the Dairy and Food Com- 

 missioner who sends an inspector to examine the sanitary con- 

 ditions surrounding the production and handling of the sus- 

 pected sample, or to take samples of the milk. When sam- 

 ples are taken by the Dairy and Food Commissioner they are 

 immediately sealed in the presence of the farmer and one sam- 

 ple is left with him and one is sent to the Connecticut Agri- 

 cultural Experiment Station to be analyzed. The analyses 

 as reported by the chemist at the Experiment Station are 

 prima facie evidence by statute and when these reports show 

 that the milk has been adulterated or that the milk contains a 

 preservative the Dairy and Food Commissioner informs the 

 proper prosecuting officer and the offending party is pros- 

 ecuted. 



During the eleven years and more that I have been com- 

 missioner my work has taken me into farmer's stables all over 

 the state and I do not hesitate to say that there has been a 

 very marked improvement in the sanitary conditions surround- 

 ing the production and handling of milk in nearly every section 

 of the state. Barns and stables have been remodeled ; cement 

 floors have been laid ; additional windows have been put in to 

 admit more sunlight into the stables ; stable walls and ceilings 

 are whitewashed to better reflect the light ; more attention is 

 being paid to ventilation and to removing the milk from the 

 stable and cooling it as soon as possible after it is drawn. 



I regret to have to admit that in some sections, too remote 

 from local markets and shipping facilities to permit the selling 



