ILLINOIS STATE DAIRYMEN'S ASSOCIATION 201 



it is only within comparatively recent times that the importance 

 of creating a classification for milk and for cream, in which 

 the necessity for sanitary conditions in its production and care 

 could be emphasized, has been realized. 



At the annual meeting of the Illinois State Dairymen's, 

 Associations held in Joliet in January of this year, it was the 

 desire of the members and dairymen there present' expressed 

 by the unanimous adoption of a resolution to the effect, that 

 your Honorable Board do make such a classification for the 

 State Fair to be held this fall. 



Should you see fit to grant our request, the National De- 

 partment at Washington, D. C, has agreed to send an expert 

 without expense to your Honorable Board, to score the exhibits 

 W'hich may be submitted. 



We submit herewith the classification followed by the Na- 

 tional Dairy Show in 1906, and which proved eminently satis- 

 factory to the dairymen : 



CLASSIFICATION OF THE EXHIBITS. 



The exhibits were divided into three classes as follows: 



Class L. Certified Milk : — This comprised all the milk sold 

 under a guaranty as to its purity, chemical composition, and 

 bacterial content, most milk of this class being produced by ex" 

 pert dairymen in various localities under the direction of the local 

 milk commissions. 



Class 11. Market Milk — A large percentage of the milk 

 supply of our cities was covered by this class, which of course 

 included all milk that is not sold under any guaranty as to its 

 character- 



Class III. Cream — This was to be sweet cream, unpasteur- 

 ized and free from preservatives. In fact it was specified that 

 none of the products should be pasteurized. Pasteurized pro- 

 ducts were not included, principally because the work was more 

 in the nature of an experiment and it was thought best not to 

 include too many classes in the first attempt. 



