568 
Equipment: 
Arrangement. — Allow 3 points for good arrangement; if some of the equipment is out of doors or 
so placed that it can not he readily cleaned, make deductions according to circumstances. 
Condition. — If in good repair, allow 4 points; make deductions for rusty, worn-out, or damaged 
apparatus. 
Construction — 
Sanitary: If seams are smooth, and aU parts can be readily cleaned, allow 2. Deduct for 
poor construction, from sanitary standpoint. 
Durability: If made strong and of good material, allow 2. Deduct for hght construction and 
poor material. 
Cleanliness. — If perfectly clean, allow 8 points; make deductions according to amount of apparatus 
improperly cleaned. 
MILK. 
Handling. — If milk is promptly cooled to 50° F. or lower, allow 12 points; or if pasteurized at a tem- 
perature of 149° F. or above and promptly cooled to 50° or lower, allow 12 points. Deduct 1 
point for every 2° above 50°. If milk is pasteurized imperfectly, deduct 6 points. If milk is 
improperly bottled or otherwise poorly handled, make deductions accordingly. 
Storage.— It stored at a temperature of 45° F. or below, allow 8 points. Deduct 1 point for every 2° 
above 45°. 
SALES ROOM. 
Location. — If exterior surroundings are good and building is not connected with any other under unde- 
sirable conditions, allow 2; for fair conditions, allow 1; poor conditions, 0. 
Construction. — If constructed of material that can be kept clean and sanitary, allow 2; for fair con- 
struction, allow 1; poor construction, 0. 
Equipment.— It well equipped with everything necessary for the trade, allow 2; fair equipment, 1; poor 
equipment, 0. 
Cleanliness. — If perfectly clean, allow 4 points; if conditions are good, 2; fair, 1; poor, 0. 
WAGONS. 
General appearance. — If painted and in good repair, allow 2 points; for fair condition, 1; poor, 0. 
Protection of product. — If product is iced, allow 3 points; well protected but not iced, 1; no protection, 0. 
Cleanliness.— It perfectly clean, allow 5; good, 3; fair, 2; poor, 0. 
The use of these cards enables a more perfect study of conditions 
in any city. The results so reported are comparable and can be 
analyzed ^vith greater ease and accuracy. 
The apphcation of the system to the District of Columbia and 
vicinity shows the folio vdng conditions : 
Eight hundred and eighty-six dairies were given complete scores, 
of which 526 were in Maryland and 294 in Virginia and 66 in the 
District. 
The average scores are as follows : 
Per cent. 
District of Columbia 53.44 
Virginia 51. 71 
Maryland 40.42 
Average of all 45. 03 
The greater bulk of milk comes from four counties in which the 
average score, respective!}", is as follows: 
Per cent. 
Loudoun County, Va 55.00 
Fairfax County, Va 53.25 
Montgomery County, Md 42. 77 
Frederick County, Md 38.47 
