19O9 MILK COMMISSION. 11 



of proper care in keeping clean and sweet, pails, strainers, or any vessel in which 

 the said milk is kept, shall for every oifence forfeit and pay a sum not less than 

 $1 nor more than $50 and costs, in the discretion of the Justices before whom the 

 case is heard. Provided, however, that this shall not prevent the sale of skimmed 

 milk by any person if the fact that the same is skimmed is made known to the per- 

 son to whom such milk is being sold." 



MILK FOR MANUFACTURING PURPOSES. 



In the matter of milk for manufacturing purposes, the provincial law is found 

 to be much more complete and concise than that governing milk for human con- 

 sumption. It is included in two Acts, one of which was enacted in the session of 

 1909, (9 Edw. VII., ch. 86), and the other, enacted in 1908, (8 Edw. VII., ch. 55), 

 was amended in 1909. 



The new Act, "The Dair}^ Products Act," provided for the registration of all 

 creameries with the Department of Agriculture before the first of January, 1910. 

 After January 1st, 1910, no person shall carry on the business of a creamery with- 

 out permission from the Minister of Agriculture, which permission shall only be 

 granted after a report has been signed by an inspector. Permission may be refused 

 for lack of proper equipment or unsanitary conditions. In addition, after January, 

 1911, no person may officiate as chief maker in any creamery or cheese factory with- 

 out a certificate from the Dairy School of the Ontario Agricultural College or from 

 the Eastern Dairy School or a special permit from the Minister of Agriculture on 

 the grounds of experience and competency. 



The main Act dealing with milk for manufacturing purposes is entitled "The 

 Milk, Cheese and Butter Act." The first two clauses are: 



"The owners or board of management of any creamery in the Province of 

 Ontario may make such rules and regulations as may be advisable for the due car- 

 rying on of the business of the creamery/' 



"The patrons of all creameries may be required to subscribe their names to 

 such rules and regulations, and the rules and regulations shall be binding on the 

 patrons, owners and board of management who have so subscribed." 



Formerly, section 2 provided a standard of 3.75 butter fat and 13 per cent, 

 total solids, but this was repealed in the session of 1909, (9 Edward VIL, ch. 26, 

 sec. 24). Instead, it is provided that the owner or manager of a cheese factory 

 who suspects milk as being adulterated may enter upon or appoint some person to 

 enter upon, the premises of the person supplying the milk and take samples direct 

 from the cow supposed to have given the milk. The adulteration can thereby be 

 detected, and it is provided (sec. 16, sub-sec. 2) that it shall be "sufficient prima 

 facie evidence to show that such person by himself or his agent supplied milk sub- 

 stantially below the standard actually drawn." 



The Minister of Agriculture, pursuant to the terms of sec. 13 of said Act, may 

 appoint dairy inspectors who shall have "free access and admission to all cheese 

 factories and creameries and the premises upon which milk or cream is offered for 

 sale located within the Province and to all lands adjoining the same, and to the 

 premises of all persons supplying milk or cream to any cheese factory or creamery, 

 or for sale in cities, towns or incorporated villages; they shall also be empowered 

 to take and test samples of milk found in cheese factories or^ creameries or in the 

 possession of milk dealers having the same for sale in cities, towns or incorporated 

 villages, or in transit between producers and cheese factories and creameries, be- 

 tween producers and dealers or between dealers and consumers in cities, towns or 



