20 THE COW IN HEALTH AND DISEASE 



The time at which the tests should be made 

 could be determined by the one doing the test- 

 ing and it would possibly be best not to inform 

 the producer as to when this test was to be 

 made. 



Such a test should include butter-fat, con- 

 tent of solids not fat, total solids, a bacterial 

 count, a sediment test and keeping qualities. 

 A standard could be determined and a sliding 

 scale of prices could be paid for the milk ac- 

 cording to the test that it might show. We 

 think that such a test should be made of a 

 composite sample or samples of milk from 

 each dairy no less than four times during the 

 year. It might be advisable under certain 

 conditions that might arise from weather con- 

 ditions or other local conditions to make the 

 test oftener than this. By making such a test, 

 all producers of milk are on an equal competi- 

 tive basis, but as long as the equipment and 

 methods are placed first and quality last, many 

 men are being used unjustly and many others 

 are receiving what should justly belong to 

 some one else. 



This would also be the fairest of all systems 

 for the consumer and also the most economical 

 as the consumer would then pay for only what 

 he got and no more. We can hardly under- 

 stand why any producer of milk would object 

 to this unless it should be some one producing 

 milk of such poor quality that it was barely 

 slipping by the present regulations and under 



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