MILK AND ITS PRODUCTS 



by law, require all milk sold to contain at least a certain 

 amount of fat (3^ per cent to 4 per cent) ; and milk 

 inspectors stop the milkmen's carts on the street, and 

 take samples to see whether this standard is kept. The 

 creamery, too, is able to be absolutely fair to its patrons, 

 now that it pays for milk and cream on the basis of fat. 

 It can sell different grades of cream conveniently, too, 

 knowing precisely what it does. It is customary to sell a 

 30 per cent cream (cream of which 30 per cent is fat) 

 for " whipping cream," and a 20 per cent cream for other 

 purposes. 



288. Milk-testing associations are becoming common. It 

 is perfectly possible for each farmer to test his own herd ; 

 but experience proves that even the best farmers are 



likely to neglect this 

 important work even 

 after having secured the 

 equipment. Accord- 

 ingly, the enterprising 

 farmers of a neighbor- 

 hood often combine to 

 employ an expert who 

 shall visit and test each 

 herd at regular periods. 

 Such an expert is often 

 of great service also by 

 his suggestions about 

 the feeding, milking, or 

 other care of cows. 



A Testing Associa- 

 tion, too, is likely to 

 grow into a Cooperative Breeders' Association, to secure 

 the service of a more costly bull for the several herds than 

 any individual farmer of the group would feel able to buy. 



A DIRTY Cow. 



It is impossible to get sanitary milk 

 from such a cow. 



