4 BULLETIN 356^ U. S. DEPARTMENT OF AGEICULTUEE. 
8. Were cows in stable or out of doors when the sample of milk was drawn? 
If in stable, how was stable cared for? 
9. What precautions were taken by the milkers as regards cleanliness of clothing and 
hands? 
10. How many milkers were engaged in milking the sample entered? 
11. What kind of milk pail was used— narrow or A^ide top? 
12. How were pails cleaned previous to use? 
13. Was milk drawn from the cow direct into the pail or through cloth cover or cotton 
fiber? 
14. What method of straining milk, if any, was followed? 
15. How long after milk was drt^wn from cows before it was cooled? 
16. Describe milk cooler, if any was used 
17. How was milk cooler prepared for use? 
18. To what temperature was milk cooled? 
19. How were bottles and caps prepared for use? 
20. What bottling process or what method of bottling was followed? 
21. How was milk cared for after bottling and previous to shipment? 
22. Give date or hour when milk was (or will be) shipped 
23. Do you wish shipping case returned at your expense? 
24. Have you previously exhibited milk or cream at any local, State, or National 
show? 
25. Give name and address of medical milk commission certifying to your product? 
Remarks : 
I, , do hereby declare each and every statement 
in answer to the above questions to be absolutely true. I do fin-thermore declare 
that the milk submitted by me in this contest is the pure natural product, free from 
preservatives, and that it has not been heated or changed in any way. 
Proprietor. 
. . , Manager. 
HOW CONTESTS ARE CONDUCTED. 
In preparing for a milk and cream exhibit the persons who have 
charge of the contest usually send out preliminary notices to the 
dairymen, stating that a contest will be held at a certain time and 
place and urging them to prepare to enter samples. Samples should 
be produced about six days before the meeting; this gives ample time 
for announcing results and awarding prizes, and affords an oppor- 
tunity for contestants to discuss their scores with the judges. Later, 
entry blanks, such as shown above, are sent out. The filling out 
and returning of these blanks is made a prerequisite to the entering 
of samples of milk or cream in the contest. Usually there are several 
classes for which prizes are offered, such as certified milk, market 
milk, market cream, and pasteurized milk. 
Certified milk and cream must be produced under the direction 
of a medical milk commission and bear the proper stamp of certifica- 
tion. Market milk and cream classes consist of those samples which 
are not eligible to compete as certified. All samples in the market 
and certified classes must be free from preservatives. Producers of 
