262 THE SMALL COUNTRY PLACE 



buying and selling, but it will be safer for the amateur 

 to keep good cows over, having several surplus ones on 

 hand, and raise the young females of those which have 

 proved the most valuable. 



Keeping Up the Standard. 



The modern milk market demands milk of a certain 

 standard as to quality, solids, and freedom from bac- 

 teria, unpleasant taste, and odors. 



The percentage of solids in milk of different animals 

 varies much, and it is conceded that this percentage 

 cannot be materially changed by the food given; there- 

 fore if one is making milk below the standard he must 

 add to his herd cows that produce a higher standard of 

 milk. This necessitates the testing of the milk of all of 

 the members of a herd in order to know which are giv- 

 ing poor milk, which is done at little or no expense 

 by the experiment stations and most of the milk 

 contractors. 



Standard of Purity. 



The boards of health of States and large cities are 

 demanding milk for the people free from unhealthful or 

 undesirable foreign matter i.e., free from foul odors, 

 and the various bacteria or germs of disease and decay. 

 To secure this careful inspection is made by the boards of 

 health and by the contractors, thus necessitating greater 

 cleanliness and care on the part of the dairyman in the 

 production and care of his milk. 



The greatest profit is made by milk producers who 

 peddle their milk in villages and small cities, by which 

 means they get the full retail price. Milk is sold to the 

 large contractors for from four cents to five cents per 

 quart, while the retailer gets from his customers six 

 cents to eight cents per quart, thus realizing from two 

 cents to four cents for the labor of delivering. One 



