100 8 



Distribution of Milk. 



[JAN,, 



{b) lengthen the milking period ; {c) obtain better distribution of 

 the dates of calving ; and (d) reduce as far as possible dependence 

 on purchased foods. 



(2) By improving the average yield per cow. 



(3) By more economical and methodical feeding. 



(4) By the introduction of labour-aiding machinery and gradual 

 rearrangement of farm buildings. 



(5) By more business-like methods of book-keeping. 



(6) By greater cleanliness in production and handling of milk, 

 thus reducing losses due to souring. 



(7) By the extension of co-operative methods in the purchase 

 of feeding stuffs and manures, particularly on the part of small 

 farmers. 



(8) By the State-provision of veterinary help so as to reduce 

 losses due to contagious abortion, tuberculosis, etc. 



(9) By better organisation of collection and transport of milk. 



These points are dealt with in detail, and instances are quoted 

 of the saving effected on specific farms, thus : — 



On farm A the average number of cows in milk was 53, the 

 total cost of food was £794 15s., and the total yield 46,221 gal. 

 of milk. 



On farm B the average number of cows in milk was 51, 

 the total cost of food was £774 17s. ^d., and the total yield 

 3^>033 gal. 



The cost of food per gal. on farm A works out at 5-12^^., on 

 farm B y^d. 



The Committee estimate that if the average yield per cow 

 in the United Kingdom could be increased by one-tenth of a 

 gal. per day, present prices would automatically fall about 

 2(^. per gal. 



Higher yields may also be obtained in the summer months 

 by judicious manuring of pastures. 



The question of tuberculosis is fully dealt with, and specific 

 recommendations as to the future use of the tuberculin test 

 are made. 



VII. — Improvement in Hygrienic Quality. — The Committee 

 consider that the principle of grading milk is sound, as it offers 

 to farmers generally an inducement to improve the quality of 

 their milk, and tends in a short time to eliminate milk of 

 a high" bacterial content. 



When the grading of milk was first commenced in New York, 

 in January, 1912, 40 per cent, of the city's supplies fell within 

 the definition of the lowest grade, Grade C. In July, 191 4, 

 the amount of Grade C milk sold in the city was negfigible, 

 one-seventh being Grade A, and six-sevenths Grade B. The 

 steps taken to raise from Grade C to Grade B were within the 



