86 REPORT OF THE No. 55 



food was produced or handled in the following list : bakeries, confectioneries, can- 

 neries, packing houses, slaughter houses, dairies, creameries, cheese factories, res- 

 taurants, hotels 1 , groceries, meat markets. It was provided that they should be 

 "properly lighted, drained, plumbed and ventilated, and conducted with due regard 

 for the purity and wholesomeness of the food threein produced." A standard of 

 3.25 butter fat and 8.5 solids not fat was adopted for milk. 



MINNESOTA. 



Minnesota State has had a Dairy and Pure Food Commissioner for over 

 twenty years. Inspection is a leading feature of the milk work. The Commissioner 

 is empowered to make an inspection of dairies and all places where cows' are kept 

 and require the correction of all unsanitary conditions found. Municipal author- 

 ities are also empowered to provide for the inspection of milk and butter sold in 

 their limits and of dairies and dairy herds kept for the production of such milk or 

 butter. The inspectors report a big improvement in the herds and stables of late 

 years and declare that the dairymen with few exceptions' are anxious and willing 

 to improve the conditions of their dairies. The State standard is 3 1-2 per cent, 

 fat and 13 per cent, total solids, and adding preservatives or other adulteration to 

 milk or selling milk from cows kept in an unsanitary condition or which are dis- 

 eased, etc., is made an offence. 



NEW JERSEY CERTIFIED MILK. 



New Jersey State in April, 1909, passed a law providing for the incorpora- 

 tion of the Medical Milk Commission, and the certification of milk pro- 

 duced under their supervision. This legislation was secured by the 

 Essex County Medical Milk Commission, the very first organization of its 

 kird, after which all subsequent bodies have been modelled. It provides that any 

 five or more physicians may associate themselves together for the purpose of "super- 

 vising the production of milk intended for sick-room purposes, infant feeding and 

 for use in hospitals/' They may enter into contracts with dairymen to supply cer- 

 tified milk according to the standards of the Commission. They may certify sucr 

 milk, and anyone selling milk as certified without a certificate from such commis- 

 sion is guilty of a misdemeanor. The object of the legislation evidently is to give 

 State recognition and protection to certified milk. 



CONNECTICUT. 



Connecticut State Dairy and Food Laws give the Dairy Commissioner or his 

 assistants authority to investigate the premises of any farm or dairy where any 

 unsanitary conditions affecting the products are suspected of existing. The Com- 

 missioner may order the abatement of such condition and for ignoring the order the 

 owner may be fined up to $25. 



The milk standard is 3 1-4 per cent, fat, 8 1-2 per cent, solids* not fat; 11 3-4 

 per cent, total solids; not more than 88 1-4 per cent, water. Skimmed milk must 

 be stamped as such. Milk receptacles must not be used for any other purpose, or 

 be allowed to contain any offal, swill, kerosene, vegetable matter, rotten or putrid 

 milk or any other offensive material. 



Power is given to the "warden and burgesses of a borough or the mayor with 

 the approval of the common council of a city" to appoint a milk inspector who may 



