MAKING CERTIFIED MILE. 159 



we caugkt through the drip sufficient skim-milk 

 to bring the fat standard up to four per cent. In 

 case the milk had four and two-tenths or more 

 of butter fat we turned the cream into the com- 

 partment with the drip and drew out sufficient 

 cream to lower the fat standard to four per cent. 

 In this work each day's milk was tested and 

 made the guide for the following day's work. 



Dating the Milk Bottles. — I used a metal cap 

 and seal on my milk bottles on which the date 

 of bottling was stamped. In this way the age 

 of the milk was carried by every bottle. The age 

 of the milk is very important in infant feeding. 

 It is not sufficient that it be sweet. It mus.t be 

 fresh. Milk may be unfit for feeding a baby be- 

 fore it is sour to the taste. Each bottle carrying 

 the date of bottling on a metal cap which can- 

 not be removed and returned without detection, 

 is a very desirable method as it helps to estab- 

 lish confidence among the consumei's and this is 

 a necessity in the high grade milk business. The 

 mother who is feeding her babe on cow's milk 

 has a right to know all about it and the pro- 

 ducer who does not meet this demand openly 

 and fairly will never succeed. 



Best Man for the Business. — The man who has 

 the best chance to succeed in the certified or 

 pure milk business is the intelligent farmer, one 

 who lives on his farm and is a worker, one who 

 has practical information that fits him to over- 



