4 BULLETIN 356, U. S, DEPARTMENT OF AGEICULTTJEE. 



8. Were cows in stable or out of doors when the sample of milk was drawn? 



If in stable, how was stable cared for? 



9. What precautions were taken by the milkers as regards cleanliness of clothing and 



hands? 



10. How many milkers were engaged in milking the sample entered? 



11. What kind of milk pail was used — narrow or wide top? 



12. How were pails cleaned previous to use? 



13. Was milk drawn from the cow direct into the pail or through cloth cover or cotton 



fiber? 



14. What method of straining milk, if any, was followed? 



15. How long after milk was drawn from cows before it was cooled? 



16. Describe milk cooler, if any was used 



17. How was milk cooler prepared for use? 



18. To what temperature was milk cooled? 



19. How were bottles and caps prepared for use? 



20. What bottling process or what method of bottling was followed? 



21. How was milk cared for after bottling and previous to sliipment? 



22. Give date or hour when milk was (or will be) shipped 



23. Do you wish shipping case returned at your expense? 



24. Have you previously exhibited milk or cream at any local, State, or National 



show? 



25. Give name and address of medical milk commission certifying to your product? 



Remarks: 



I, , do hereby declare each and every statement 



in answer to the above questions to be absolutely true. I do furthermore declare 

 that the milk submitted by me in this contest is the pure natural product, free from 

 preservatives, and that it has not been heated or changed in any way. 



Proprietor. 



Manager. 



HOW CONTESTS ARE CONDUCTED. 



In preparing for a milk and cream exhibit the persons who have 

 charge of the contest usually send out preliminary notices to the 

 dairymen, stating that a contest will be held at a certain time and 

 place and urging them to prepare to enter samples. Samples should 

 be produced about six days before the meetmg; this gives ample time 

 for announcing results and awarding prizes, and affords an oppor- 

 tunity for contestants to discuss their scores with the judges. Later, 

 entry blanks, such as shown above, are sent out. The filhng out 

 and returning of these blanks is made a prerequisite to the entering 

 of samples of milk or cream in the contest. Usually there are several 

 classes for which prizes are offered, such as certified milk, market 

 milk, market cream, and pasteurized milk. 



Certified milk and cream must be produced under the direction 

 of a medical milk commission and bear the proper stamp of certifica- 

 tion. Market milk and cream classes consist of those samples which 

 are not eligible to compete as certified. All samples in the market 

 and certified classes must be free from preservatives. Producers of 



