19O9 MILK COMMISSION. 87 



inspect all milk or cream sold in the city, all animals producing such milk and the 

 places where they are kept and the milk is handled, whether inside the city or not. 

 "Every person who shall knowingly sell or expose for sale milk or any product 

 of milk from a cow which shall have been adjudged by the Commissioner on do- 

 mestic animals affected with tuberculosis or other blood disease shall be fined not 

 more than seven dollars or imprisoned not more than thirty days, or both." 



MISSOURI. 



At the 1909 session of the Legislative Assembly of the State of Missouri, an 

 Act was passed creating a Bureau of Dairying, etc. Under it a State Dairy Com- 

 missioner was appointed, and he was empowered to " inspect or cause to be in- 

 spected all creameries", public dairies, butter and cheese factories, milk depots, mar- 

 ket houses and places where dairy products are sold, wagons, boats, railway cars 

 or other methods of transportation at least once a year/' He shall also at least once 

 a year "hold public meetings' at each creamery, public dairy, butter or cheese factory" 

 to give instructions in the proper methods for the care and production of milk, in 

 the care and feeding of the cows, in the raising of crops for dairy purposes, etc. 

 He is given full power to enter the places named at any time, including the barns 

 and premises of all farmers who produce milk or cream for shipment. The State 

 standard is fixed at 3.25 per cent, butter fat and 8.75 per cent.' solids not fat. 



DEFINITIONS. 



In pure food laws in force in several States milk is defined as " the fresh, 

 clean, lacteal secretion obtained by the complete milking of one or more healthy 

 cows, properly fed and kept, excluding that obtained within fifteen days' before 

 and ten days after calving and containing not less than eight and one-half per 

 cent, of solids not fat and not less than three and one-quarter per cent, of milk 

 fat." 



Pasteurized milk is defined as " milk that has been heated below boiling but 

 sufficiently to kill most of the active organisms present and immediately cooled to 

 57 deg. F. or lower/' 



EXHIBITIONS AS AN EDUCATIONAL AGENCY. 



One of the agencies" adopted in the United States for the improvement of the 

 milk supply is the competitive exhibition of milk and creaTn. The first such exhibi- 

 tion was held in connection with the National Dairy Show in Chicago under the 

 direction of the Da*iry Division of the Bureau of Animal Industry of the Federal 

 Department of Agriculture in 1906. This was followed by several State exhibi- 

 tions, and finally, in 1907, developed into a city exhibition. The first city exhibi- 

 tion was held at Cleveland in 1907, and was continued in 1908, in which year a 

 similar exhibition was -also held at Pittsburg. The objects were, first, educational ; 

 second, to determine the possibilities in the handling and keeping of milk and 

 cream produced under s'anitary conditions and kept cold ; and, third, to test a score 

 card for rating fairly and accurately this class of dairy products. There were 

 three classes in the contest, as follows : 



Class I. Market milk (raw) : This comprised all milk not " certified " or 

 sold under any guaranty as to its quality. A very large percentage of the milk sup- 



