that while milk prices are gradually becoming higher in the cities, 
the farmer or milk producer does not receive a proportionate amount 
of the profit accruing from the increased price nor an amount suffi- 
cient to compensate him for the trouble and expense growing out 
of the enforcement of laws regulating the milk standard. He points 
out that at a recent discussion of the question of the milk standard 
before the committee on agriculture of the Massachusetts legislature 
many interesting facts were brought out. It developed at these 
hearings that the standards now in force — viz, 13 per cent total 
solids, 3.7 per cent fat, and 9.3 per cent solids not fat, in winter, and 
12 per cent total solids, 3 per cent fat, and 9 per cent solids not fat, 
in summer — are working a hardship on the farmers, and that indi- 
rectly not protecting the consumer; that milk contractors and 
peddlers were using it to their pecuniary advantage, and that the 
prosecuting officers throughout the State were not rigidly enforcing 
the law. The author reached the conclusion, therefore, that either 
the milk standard should be abolished altogether and milk sold upon 
its merits, or, that if a standard is to be maintained it should be uni- 
form throughout the United States. On account of the very large 
amount of data on the chemical composition of milk at present avail- 
able in State and municipal departments and agricultural experi- 
ment stations, etc., such a standard could probably be equitably 
adjusted. Indeed the attempt has been made to do so in estab- 
lishing the United States milk standard governing the sale of milk 
under the laws governing interstate commerce. This standard 
requires a milk to contain 3.25 per cent of fat and 8.5 per cent solids 
not fat, and, as may be seen from the tables of State and national 
milk standards given on page 371, it is lower than many of the State 
standards. According to the secretary of the association of State 
and national food and dairy departments, the United States stand- 
and is being made the basis of standards for all the States. 
In this connection it is of interest to note that certain high-class 
dairies throughout the country are prepared to furnish milk of any 
composition desired, and infants’ milk according to the physician’s 
prescription. 
PART IV— ADULTERATIONS OF MILK. 
Like many other foodstuffs, milk is subject to many adulterations. 
These consist (1) in the removal of the cream (skimming) or the 
addition of skim milk, (2) addition of water (watering), (3) addition 
of thickening agents, (4) the addition of coloring matters, (5) the 
addition of certain substances with the view of altering the taste 
of milk and increasing the total solids, (6) the addition of preserva- 
tives (antiseptics). The commonest forms of adulteration are skim- 
