Milk  and  Butter  Tests  at  the  Gloucester  Show,  1909.  233 
are  minimised,  but  the  objection  to  both  these  methods  is  that 
the  bacteria  present  in  the  air  of  the  dusty  streets  in  a town, 
may  find  their  way  into  the  milk  and  do  untold  harm. 
On  the  whole,  therefore,  the  better  course  for  a retailer  of 
milk  to  pursue  is  to  draw  off  the  milk  by  a tap  from  the 
bottom  of  the  churn,  disclosing  to  the  customer  the  natural 
tendency  of  cream  to  rise  to  the  top  of  the  milk,  at  the  same 
time  explaining  the  risk  of  introducing  dirt  into  the  milk  if 
taken  out  of  the  churn  by  dipping. 
In  this  way  the  retailer  will  avoid  the  risk  of  a prosecution, 
but  at  the  same  time  he  will  run  the  risk  of  losing  his 
customers. 
If  the  position  of  the  dairyman  is  difficult,  much  more  so 
is  that  of  the  Inspector. 
To  satisfy  himself  that  the  milk  in  the  churn  is  up  to 
standard,  when  a disclosure  as  mentioned  above  is  made,  the 
Inspector  should  be  prepared  to  take  a correct  sample,  and  this, 
it  is  submitted,  can  only  be  done  by  using  a sampling  tube. 
If,  on  the  other  hand,  the  Inspector  in  such  cases  does  not- 
take  a sample,  a dishonest  tradesman  will  soon  take  advantage 
of  him. 
The  question  is  a difficult  one  both  for  the  Inspectors  and 
the  honest  tradesman,  both  of  whom  would  desire  that  the  milk 
supplied  to  the  public  should  be  pure  and  up  to  the  standard. 
in  my  opinion,  the  methods  of  sampling  are  not  reliable, 
but  at  the  same  time  I do  not  see  how  they  can  be  improved, 
as  long  as  the  retail  milk  trade  is  carried  on  as  at  present. 
The  time  solution  of  the  difficulty,  in  my  opinion,  is  to  be 
found  in  the  comparatively  new,  though  much  better,  system 
of  selling  milk  in  bottles. 
Experiment  No.  II. 
The  Colouring  of  Milk  and  Butter. 
Experiments  on  the  same  lines  as  those  undertaken  at  the 
Lincoln  and  Newcastle  Shows  {aide  reports  R.A.S.E.  Journal, 
Vol.  68,  p.  150,  and  69,  p.  201)  were  carried  out  in  the  Dairy 
at  Gloucester  during  two  days  of  the  week,  and  were  followed 
with  similar  results. 
Four  samples  of  milk  were  handed  to  the  audience  for 
inspection  : 
1.  Jersey  milk. 
2.  White  milk  from  another  breed. 
3.  Separated  milk  coloured,  so  as  to  be  deeper  in  colour 
than  the  Jersey  milk. 
4.  Separated  milk  uncoloured. 
On  every  occasion  the  'coloured  separated  milk  received 
the  largest  number  of  votes. 
