i 5 4 CLEAN MILK 



after milking. In the instance just cited the farmers receive 4^4 

 to 5 cents for milk in cans, and the central plant 7 cents a quart 

 for milk in bottles delivered at the nearest R. R. station. Such 

 milk, if not up to certified standard, should be much superior to 

 ordinary market milk — especially if obtained from tuberculin tested 

 cows. 



When an individual wishes to begin to sell clean milk in a 

 neighborhood in which certified milk is unknown, it is well for him 

 first to interest the local medical profession in the project. The 

 local medical society, or individual physicians, should form a com- 

 mittee with laboratory facilities. The work can be done under the 

 committee's direction by an intelligent druggist. Any dairy, sup- 

 plying clean milk, may receive a certificate from the medical com- 

 mission, if the milk fulfils the required standard, as the result of 

 weekly laboratory examinations and inspections by a veterinarian 

 at intervals of two weeks. Providing, however, that the milk has 

 fulfilled all the requirements of the milk commission for a proba- 

 tionary period of at least two months prior to the granting of a 

 certificate. 



Estimation of the Value of Milk and Cream for Ordinary 



Purposes 



The value of milk and cream throughout the country is gen- 

 'erally determined by the price of butter. And the butter maker 

 pays for milk or cream according to the pounds of butter fat each 

 contains. Clean milk or cream of the purity of the certified milk 

 or cream, however, bring a price greatly above that fixed by a 

 butter-fat valuation. 



In churning a pound of butter fat (in milk or cream) into 

 butter there is a gain; that is, a pound of butter fat will produce 

 more than a pound of butter. The weight of the butter fat sub- 

 tracted from the weight of the butter (made from it) is the over- 



