446 BOARD OF AGEICULTURE. [Pub. Doc. 



three additional months in the year. This we fear was a 

 mistake, and we hope no further reductions will be made. 

 We think that the interests of both consumer and producer 

 are promoted by the 13 per cent standard. 



Condensed Milk and Cream. 

 The sale of condensed milk is increasing, as it is sold in 

 convenient form for many to use. The use of cream is also 

 increasing rapidly. Not only is it delivered by milkmen, 

 but it is becoming a staple article of merchandise in many 

 stores. This condensed milk and cream can be brought from 

 greater distances than the ordinary sale milk, and is proving 

 in some cases a formidable competitor to the milk business. 

 The quality of condensed milk and cream varies to a remark- 

 able degree, and a statute standard may soon be necessary, 

 for the protection of both consumer and producer. A brand 

 of ' ' evaporated cream " was found by an agent of the Bureau 

 with only 3.75 per cent of fot. Condensed skim-milk would 

 be a more honest name. 



Other Questionable Practices. 



Several new forms of milk preservatives have been ad- 

 vertised quite extensively during the past year, and great 

 efibrts made to induce milk dealers and farmers to buy them. 

 One claim made for one of these preservatives was that 

 after having been added to the milk it would evaporate so 

 that no chemist could detect it, and still retain enough of 

 its qualities to preserve the milk. Several samples of milk 

 treated with this preservative were sent to our chemist with- 

 out any notification of the fact of a preservative having 

 been used, but in every instance he discovered it, and so 

 reported. 



Several new processes of renovating old butter have been 

 perfected during the past few years, and we find upon the 

 market considerable of what is known as "process butter. '^ 

 Samples of this have been taken for analysis a number of 

 times, and in every instance we have found that it was un- 

 questionably the product of the cow's udder ; but such butter 

 should be sold for what it is, and not palmed off upon 

 customers as fresh creamery. The same remark would apply 

 to many of the ladle packed goods. 



