124 CHEESE AND CHEESE-MAKING 



good quality, and by mixing it with separated 

 milk to produce a mixture which, if analyzed, 

 will be found to contain more than 275 per 

 cent, of fat. 



It has been urged by various responsible 

 bodies that a standard requiring milk to contain 

 3 per cent, of fat should be fixed by law. I 

 have myself urged that it should be raised to 

 3*25 per cent., and for reasons which are easily 

 given. The trade insists that farmers as well 

 as members of their own body would be fre- 

 quently fined in consequence of the fact that 

 milk occasionally falls below the proposed 

 standard. It sometimes does fall below that 

 figure in the case of individual cows, but a just 

 law would provide that the owner of a single 

 cow should be allowed to appeal to her, a 

 sample of her milk being taken direct by the 

 analyst, or in his presence. As regards the 

 farmer, however, the matter is entirely different. 

 It is in his power to select his cattle, to dispose 

 of producers of poor milk, and to replace them 

 with producers of rich milk, which are common 

 enough ; but no such steps are taken by the 



