THE FIRST CITY DAIRY CONTEST.
Reading edition
In view of the success of the national contest and those of several States, it was thought that the plan might be applicable to cities. Steps were therefore taken to give it a trial. As the city of Cleveland had already adopted the Dairy Division score card for rating dairy farms, and as this city was making a special effort to improve conditions in the dairies and the quality of its milk supply, arrangements were made with the Chamber of Commerce to conduct the contest under its auspices. This organization looked after the printing of the entry blanks, score cards, and letters to dairymen and mailing the same; furnished the hall for the meetings and laboratories for the chemical and bacteriological work; offered medals for the best milk and cream and the best dairy farms, and also furnished one judge. The Dairy Division performed the chemical and bacteriological work and supplied two judges. Some 400 producers of milk for the Cleveland market were present at an all-day conference, when addresses on timely subjects were given by representatives from the Department of Agriculture and the Cleveland Chamber of Commerce, extracts from which are given elsewhere in this article. Many questions were asked by the dairymen present, which resulted in valuable discussions.
There were three classes in the contest, as follows:
Class I. Market milk (raw).—This comprised all milk not “certified” or sold under any guaranty as to its quality. A very large percentage of the milk supplied to our cities is of this character. It was specified that it must not be pasteurized or contain preservatives.
Class II. Market cream (raw).—It was specified that this product should be sweet, unpasteurized, and free from preservatives.
Class III. Dairy farms.—All dairymen having exhibits of milk or cream in the above classes were permitted to enter the dairy-farm contest. These farms were visited by the judges and scored on the basis of a score card (see page 14).
CONDITIONS OF ENTRY.
Entry blanks were prepared for both milk and cream, but as they were quite similar only the one for milk is presented here:
[Dairy meeting and milk and cream contest, Cleveland, Ohio, March 16, 1907, under the direction of the Dairy Division, Bureau of Animal Industry, U. S. Department of Agriculture.]
OFFICIAL ENTRY BLANK.
CLASS 1. MARKET MILK (RAW).
P. O. address: ——, ——.
Date: ——, 1907.
C. B. Lane, Assistant Chief, Dairy Division:
Please enter for me 6 quarts of milk to compete for prizes offered by the Cleveland Chamber of Commerce, March 16, 1907, in accordance with the conditions herein prescribed.
(Signed) —— ——.
Rules: (1) Exhibitors are allowed to make only one entry in each class. This must include in Class I 6 quarts of milk in bottles (quarts or pints), placed in a box suitable for shipping. (2) The milk to be the property of the United States Department of Agriculture. (3) Every exhibitor is required to fill out and sign the following certificate:
I, —— ——, hereby certify that the milk entered in this competition is a fair sample of the product sold by me, that it is free from preservatives, and that it has not been pasteurized or sterilized.
(Signed) —— ——. (Proprietor) —— ——.
HOW TO COMPETE.
Milk to compete for prizes must be sent by express or otherwise from station nearest the producer direct to C. B. Lane, assistant chief, Dairy Division, care Cleveland Chamber of Commerce, Cleveland, Ohio. Express charges on exhibits must be paid to destination.
The package should be plainly addressed on outside; a card should also be tacked on box inside, giving plainly sender’s name and address, so as to avoid mistakes in identifying packages.
In order that the milk entered by the exhibitors may be of the same age when scored, it is hereby specified that it shall be drawn from the cow March 11, and shipped by express or otherwise as soon thereafter as possible.
A representative of the Department will be on hand to take charge of the milk on its arrival and will see that it is properly cared for.
Only these official entry blanks, furnished by the Dairy Division, will be accepted.
QUESTIONS TO BE ANSWERED BY EXHIBITORS.
1. Give date and hour when this milk was drawn from the cow: ——.
2. Give place, date, and hour at which this milk was delivered to the express company or otherwise shipped: ——.
3. Does this milk fairly represent the average product of your herd in quality and cleanliness? ——.
4. How was the milk treated from the time it was drawn from the cow until shipped? ——.
5. Do you wish to compete for the dairy-farm prize? ——.
Remarks: ——.
JUDGES.
It was arranged to give the products exhibited, as well as the dairy farms in the contest, the most careful examination possible, so that the final results would be beyond question; and it may be said that the dairymen generally expressed themselves as well pleased with the absolute fairness with which the contest was conducted. The judges were C. B. Lane, assistant chief of the Dairy Division; Ivan C. Weld, assistant dairyman, Dairy Division, and Dr. C. W. Eddy, chief of the inspection division, public health department, Cleveland.
MEDALS.
As previously stated, the Cleveland Chamber of Commerce offered medals to the dairymen. This feature increased the interest and stimulated keen competition. A gold and a silver medal were awarded for the two samples of milk scoring highest, and the same for cream. Medals were also awarded to the five dairy farms scoring the highest.
LETTER TO DAIRYMEN.
In order to bring the matter before the dairymen the following letter was sent to about 2,000 milk producers in Cleveland and vicinity:
U. S. Department of Agriculture, Bureau of Animal Industry, Washington, D. C., March 5, 1907.
Dear Sir: The Dairy Division of the United States Department of Agriculture is arranging for a dairy meeting and milk and cream contest to be held in the Chamber of Commerce hall, Cleveland, Ohio, March 16, 1907, in cooperation with the municipal sanitation committee of the Chamber of Commerce. The object of the meeting is to discuss with the dairymen problems relating to the production and handling of market milk and cream. A special feature of this meeting will be an exhibit of milk and cream from the dairymen supplying Cleveland. These products will be carefully analyzed by experts from the Department and scored for flavor, composition, acidity, general appearance, etc. There will be three classes in this contest, as follows:
Class I. Market milk (raw), two prizes (gold and silver medals).
Class II. Market cream (raw), two prizes (gold and silver medals).
Class III. Dairy farms, five prizes (gold and silver medals).
After being scored, all the milk and cream will be placed on exhibition, accompanied by the score. Questions regarding the scoring of the various products will be cheerfully answered. Prizes will be awarded to those scoring highest in each class. The whole object of the meeting and of the exhibits is educational and entirely for the benefit of the dairymen.
All dairymen supplying milk or cream to the city of Cleveland are invited to exhibit in one or all of the above classes, in accordance with the conditions on the entry blanks inclosed herewith.
In addition to prizes offered for the milk and cream exhibited, prizes will also be given in Class III to the five dairy farms scoring the highest. Only those dairymen, however, having exhibits of milk or cream will be entitled to have their dairy farms scored and to compete for these prizes. If you desire to compete for the dairy-farm prize, do not fail to answer question 5 relating to this on the entry blank provided for milk and cream.
If the milk and cream you handle are of high quality it should be of interest and value to you to enter the contest. If your product is not of good quality you ought to know it. The defects, whatever they are, will be pointed out to you by those qualified to make a careful examination.
Come prepared to ask questions and to get all you can out of this meeting.
Respectfully, yours,
Ed. H. Webster. Chief of Dairy Division.
SCORING THE MILK AND CREAM.
The scoring was done on the basis of score cards, similar to those used at the National Dairy Show already referred to. The standard for perfect milk in the present contest, however, called for a much smaller number of bacteria, and the standard for fat was also made higher. The judges experienced but little difficulty in scoring the various samples; in fact it was demonstrated that milk and cream can be graded as accurately as butter or cheese by the use of the score card, although the system is comparatively new.
All the milk and cream entered in the contest was produced March 11 and shipped to a cold-storage house in Cleveland. The scoring was done March 14, when the product was three days old.
The score cards used in this contest are presented herewith:
Score Card for Market Milk.
Exhibitor: —— ——. Address: ——, ——.
NUMERICAL SCORE.
Flavor, 40. Composition, 25. Bacteria, 20. Acidity, 5. Appearance of package and contents, 10. Perfect score, 100.
Judge’s score.
DESCRIPTIVE SCORE.
Flavor. Composition. Bacteria. Acidity. Package and contents.
Excellent. Perfect. Perfect. Perfect. Perfect.
Good.
Fair. Fat, —— per cent. Total, ——. —— per cent. Foreign matter.
Bad.
Flat. Solids not fat, —— Liquefiers, ——. Metal parts.
Bitter. per cent.
Weedy. Unattractive.
Garlic.
Silage.
Manure.
Smothered.
Other taints.
....
....
Remarks: ———. Date: ———.
——— ———, Judge.
Directions for Scoring.
FLAVOR.
If rich, sweet, clean, and pleasant flavor and odor, score perfect (40). Deduct for objectionable flavors and odors according to conditions found.
COMPOSITION.
If 4 per cent fat or above and 8.5 per cent solids not fat or above, score perfect (25). Deduct 1 point for each one-fourth per cent fat below 4 and 1 point for each one-fourth per cent solids not fat below 8.5.
BACTERIA.
Less than 10,000 per cubic centimeter (perfect) 20
Over 10,000 and less than 25,000 per cubic centimeter 19
Over 25,000 and less than 50,000 per cubic centimeter 18
Over 50,000 and less than 75,000 per cubic centimeter 17
Over 75,000 and less than 100,000 per cubic centimeter 16
Deduct 1 point for each 25,000 above 100,000.
When an unusually large number of liquefying bacteria are present, further deduction should be made according to conditions found.
ACIDITY.
If 0.2 per cent or below, score perfect (5). Deduct 1 point for each 0.01 per cent above 0.2 per cent. (If Mann’s test is used, discontinue adding indicator on first appearance of a pink color.)
APPEARANCE OF PACKAGE AND CONTENTS.
If package is clean, free from metal parts, and no foreign matter can be detected in the contents, score perfect (10). Make deductions according to conditions found.
Score Card for Market Cream.
Exhibitor: ——— ——— Address: ——— ———.
NUMERICAL SCORE.
Flavor, 40. Composition, 25. Bacteria, 20. Acidity, 5. Appearance of package and contents, 10. Perfect score, 100.
Judge’s score.
DESCRIPTIVE SCORE.
Flavor. Composition. Bacteria. Acidity. Package and contents.
Excellent. Perfect. Perfect. Perfect. Perfect.
Good.
Fair. Fat, —— per cent. Total, ——. —— per cent. Foreign matter.
Bad.
Flat. Liquefiers, ——. Metal parts.
Bitter.
Weedy. Unattractive.
Garlic.
Silage. Lumpy.
Smothered.
Manure. Frothy.
Other taints.
....
....
....
Remarks: ————. Date: ————.
——— ———, Judge.
Directions For Scoring.
FLAVOR.
If rich, sweet, clean, and pleasant flavor and odor, score perfect (40). Deduct for objectionable flavors and odors according to conditions found.
COMPOSITION.
If 20 per cent fat or above, score perfect (25). Deduct 1 point for each one-half per cent fat below 20.
BACTERIA.
Less than 10,000 per cubic centimeter (perfect) 20
Over 10,000 and less than 25,000 per cubic centimeter 19
Over 25,000 and less than 50,000 per cubic centimeter 18
Over 50,000 and less than 75,000 per cubic centimeter 17
Over 75,000 and less than 100,000 per cubic centimeter 16
Deduct 1 point for each 25,000 above 100,000. -
When an unusually large number of liquefying bacteria are present, further deduction should be made according to conditions found.
ACIDITY.
If 0.2 per cent or below, score perfect (5). Deduct 1 point for each 0.01 per cent above 0.2. (If Mann’s test is used, discontinue, adding indicator on first appearance of a pink color.)
APPEARANCE OF PACKAGE AND CONTENTS.
If package is clean, free from metal parts, and no foreign matter can be detected in the contents, and physical condition of product is good, score perfect (10). Make deductions according to conditions.
The composition, condition, and numerical scores of the entries of market milk and cream are given in the following tables:
Table showing composition and condition of market milk and cream.
Sample No. Fat. Solids not fat. Acidity. Total bacteria per cubic centimeter. Appearance of package. Remarks.
1 4.1 9.82 0.235 3,100 Slight sediment
2 4.0 8.67 .198 1,600 do
3 3.5 8.70 .194 16,300 Clean
4 3.4 8.55 .198 5,500 do
5 3.7 8.61 .200 15,200 do
6 4.5 9.02 .192 5,100 Slight sediment
7 3.9 8.78 .180 1,600 do
8 3.6 8.59 .174 35,800 do
9 3.3 8.53 .187 4,730 do
10 3.7 8.74 .174 11,300 do
11 3.9 8.78 .183 4,900 do
12 3.8 8.76 .189 12,500 do
13 4.5 8.90 .180 33,000 Clean
14 3.2 8.37 .194 38,600 do
15 3.4 8.55 .196 5,200 Slight sediment Bottle not full.
16 4.0 8.80 .196 6,000 do
17 3.2 8.64 .200 3,100 do
18 3.5 8.80 .189 17,500 do
19 3.4 8.78 .200 17,200 Clean
20 3.5 8.45 .180 5,400 Slight sediment
21[a] 33.6 .162 29,200 do
22 4.4 9.25 .216 26,500 do
23[a] 25.0 .180 21,000 do
24 3.9 8.90 .198 8,700 do
25 3.7 8.86 .198 20,700 Clean
26 3.1 8.25 .189 166,000 do
27 4.3 8.86 .182 1,000 do Soapy flavor.
28 3.8 9.13 .183 9,500 do
29 4.4 8.88 .185 86,000 do
30[a] 37.2 .162 20,700 Slight sediment Silver medal (cream).
31 3.7 8.74 .207 18,000 Clean
32 3.9 9.78 .200 10,400 do
33 4.4 9.00 .200 8,500 do
34 4.1 8.82 .192 31,300 Slight sediment
35 3.6 8.92 .234 26,300 do
36 3.6 8.59 .200 1,000 do Soapy flavor.
37 4.1 8.94 .216 23,900 do Manure flavor.
38 3.4 8.98 .200 2,100 do
39 3.5 8.45 .198 7,500 do Metal and rubber parts to package.
40 4.0 8.80 0.191 6,300 Slight sediment
41 4.0 9.00 .198 6,700 do
42 3.3 9.03 .219 3,100 Clean
43 4.1 9.19 .219 5,500 do
44 3.6 8.72 .184 18,300 Slight sediment
45 4.1 9.82 .200 5,700 Clean Gold medal (milk).
46 3.5 9.70 .192 1,000 do
47 4.0 9.00 .198 10,500 Slight sediment
48 3.7 8.74 .208 5,200 do
49[a] 18.0 .216 402,500 do
50 3.5 9.90 .210 5,800 do
51[a] 24.0 .182 1,100 do Gold medal (cream).
52 3.9 8.40 .198 32,000 do
53 4.2 8.84 .200 5,600 do Silver medal (milk).
54[a] 31.6 .180 392,000 Clean Soapy flavor.
55 3.9 8.90 .207 5,600 Slight sediment
56 8.1 7.03 .207 27,000 do
57 3.9 8.53 .200 6,700 do
58 3.9 8.73 .200 1,500 do
59 2.5 8.25 .185 1,200 Sediment Metal and rubber parts to package.
Table showing numerical scores of the milk and cream.
Sample No. Flavor (perfect 40 points). Composition (perfect 25 points). Bacteria (perfect 20 points). Appearance (perfect 10 points). Acidity (perfect 5 points). Total score (perfect 100 points).
1 34.0 25 20 9.5 1.5 90.0
2 34.5 25 20 9.5 5.0 94.0
3 35.0 23 19 10.0 5.0 92.0
4 34.0 22 20 10.0 5.0 91.0
5 33.0 23 19 10.0 5.0 90.0
6 32.0 25 20 9.5 5.0 91.5
7 33.5 24 20 9.0 5.0 91.5
8 33.0 23 18 9.5 5.0 88.5
9 29.0 22 20 9.5 5.0 85.5
10 34.0 23 19 9.5 5.0 90.5
11 34.0 24 20 9.5 5.0 92.5
12 32.0 24 19 9.0 5.0 89.0
13 32.0 25 18 10.0 5.0 90.0
14 35.0 21 18 10.0 5.0 89.0
15 35.5 22 20 9.0 5.0 91.5
16 35.0 25 20 9.5 5.0 94.5
17 36.5 22 20 9.5 5.0 93.0
18 32.0 23 19 9.0 5.0 88.0
19 34.0 22 19 10.0 5.0 90.0
20 32.0 22 20 9.5 5.0 88.5
21[a] 37.0 25 18 9.5 5.0 94.5
22 32.5 25 18 9.5 3.5 88.5
23[a] 36.5 25 19 9.5 5.0 95.0
24 32.75 24 20 9.5 5.0 91.25
25 33.0 23 19 10.0 5.0 90.0
26 30.0 20 13 10.0 5.0 78.0
27 28.0 25 20 10.0 5.0 88.0
28 31.5 24 20 10.0 5.0 90.5
29 34.0 25 16 10.0 5.6 90.0
31 37.0 23 19 10.0 4.5 93.5
32 34.5 24 19 10.0 5.0 92.5
33 35.0 25 20 10.0 5.0 95.0
34 36.25 25 18 9.0 5.0 93.25
35 36.0 23 18 9.5 2.0 88.5
36 31.0 23 20 9.5 5.0 88.5
37 31.0 25 19 9.5 3.5 88.0
38 34.5 22 20 9.0 5.0 90.5
39 35.0 22 20 5.0 5.0 87.0
40 33.75 25 20 9.5 5.0 93.25
41 34.0 25 20 9.5 5.0 93.5
42 35.5 22 20 10.0 3.5 91.0
43 35.0 25 20 10.0 3.5 93.5
44 28.0 23 19 9.5 5.0 84.5
45 37.0 25 20 10.0 5.0 [c]97.0
46 36.0 23 20 10.0 5.0 94.0
47 32.5 25 19 10.0 5.0 91.5
48 34.5 23 20 9.0 4.5 91.0
49[a] 35.0 21 4 9.0 4.5 73.5
50 35.0 23 20 9.5 4.5 92.0
52 36.5 24 18 9.5 5.0 93.0
53 36.5 25 20 9.5 5.0 [e]96.0
54[a] 32.0 25 5 10.0 5.0 77.0
55 34.0 24 20 9.5 4.5 92.0
56 32.0 25 8 9.0 4.5 78.5
57 33.0 24 20 9.5 5.0 91.5
58 34.0 24 20 9.5 5.0 92.5
59 27.0 19 20 5.5 5.0 76.5
The flavor of the samples of both milk and cream was generally good. A few were soapy, owing to bottles not being properly rinsed, and one or two suggested a flavor of the cow stable. The lowest score for “flavor of milk” was 28 points, the highest 37; the lowest score for “flavor of cream” was 30 points, the highest 37.5.
The percentage of fat in the milk was close to 4 in the majority of instances; the lowest was 2.5 and the highest 8.1. Both of these samples, however, may safely be regarded as abnormal. The percentage of fat in the cream samples varied from 18 to 37.2. The lowest percentage of “solids not fat” was 7.03, and the highest 9.9.
With but few exceptions the milk and cream exhibited did not exceed the required standard for acidity, which was two-tenths of 1 per cent. The lowest percentage of acidity was 0.162, the highest 0.235.
The number of bacteria per cubic centimeter found in the milk samples varied from 1,000, which was the lowest number, to 166,000, which was the highest. Seventeen out of the 59 samples examined contained over 20,000 bacteria per cubic centimeter, and more than half of all the samples exhibited contained less than 10,000, or a number small enough to meet the requirements for certified milk as established by the milk commissions. The lowest number of bacteria found in cream was 1,100 per cubic centimeter, the highest 402,000.
The appearance of the packages of milk and cream was generally good. Only two had rubber or metal parts. Many of the samples contained more or less foreign matter. About one-third showed no sediment whatever in the bottom of the bottles.
Of the 59 samples of milk and cream competing in this contest 6 scored 95 or over, 35 between 90 and 95, 12 between 85 and 90, and 6 less than 85. The large number scoring 90 or above is very noticeable, and indicates that the majority of the dairymen were successful in their efforts to produce high-class milk.
THE DAIRY-FARM CONTEST.
This was an entirely new feature in connection with milk contests and proved to be of great interest and practical value. Twenty-five dairymen entered their farms in this contest, and the farms were visited by the judges and scored on the basis of the score card shown below. While this part of the work required considerable time and some expense, it is believed that it resulted in much good along the line of improving the conditions affecting the city milk supply. Full details of this feature of the work are given in the table.
[United States Department of Agriculture, Bureau of Animal Industry, Dairy Division.]
Sanitary Inspection of Dairies.
Owner or lessee of farm: ———— ————.
Town: ————. State: ————.
Total No. of cows: ————. No. milking: ————. Quarts of milk produced daily: ————
Is product sold at wholesale or retail? ————.
If shipped to dealer, give name and address: ————.
Permit No.: ————. Date of inspection: ————, 1907.
Score. Remarks.
Perfect. Allowed.
COWS. 2
Condition 2
Health 8
Cleanliness 5
Water supply 5
20
STABLES.
Construction 5
Cleanliness 5
Light 5
Ventilation 4
Cubic space per cow 3
Removal of manure 2
Stable yard 1
25
MILK HOUSE.
Construction 2
Equipment 3
Cleanliness 5
Care and cleanliness of utensils 5
Water supply (Temp. —— °F.) 5
20
MILKERS AND MILKING.
Health of attendants 5
Cleanliness of milking 10
15
HANDLING THE MILK.
Prompt and efficient cooling 10
Storing at a low temperature 5
Protection during transportation 5
Temperature of milk —— °F.
20
Total score 100
Sanitary conditions are: Excellent: ————. Good: ————. Fair: ————. Poor: ————.
Suggestions by inspector: ————.
(Signed) ———— ————, Inspector.
Directions for Scoring.
COWS.
Perfect score.
Condition and healthfulness.—Deduct 2 points if in poor flesh, and 8 points if not tuberculin-tested 10
Cleanliness.—Clean, 5; good, 4; fair, 2; bad, 0 5
Water supply.—If clean and unpolluted, 5; fair, 3; otherwise, 0 5
STABLES.
Construction.—For cement floor or other material equally as good (a)[A] in good condition allow 2 points; fair, 1; poor, 0; wood floor (b) or other material in good condition, 1; fair, ½; poor, 0; good tie (c), 1; good manger (d), 1; box stall (e), 1 5
Cleanliness.—If thoroughly clean, including floor (a), windows (b), and ceilings (c), 5; good, 4; medium, 3; fair, 2; poor, 1; bad, 0 5
Light.—Four square feet of glass per cow, 5; 1 point off for each 20 per cent less than 4 square feet 5
Ventilation.—Good ventilating system, 4; fair, 3; poor, 2; bad, 0 4
Cubic space per cow.—If 500 cubic feet or over per cow, 3; less than 500 and over 400, 2; less than 400 and over 300, 1; less than 300, 0 3
Removal of manure.—Hauled to field daily, 2; removed at least 30 feet from stable, 1; otherwise, 0 2
Stable yard.—In good condition (a), ½; well drained (b), ½; otherwise, 0 1
MILK HOUSE.
Construction.—Tight, sound floor, and not connected with any other building (a), well lighted (b), well ventilated (c), 2; (d) if connected with another building under good conditions, 1; otherwise, 0; (e) if no milk house, 0 2
Equipment.—Hot water for cleaning utensils (a), 1; cooler (b), 1; proper pails (c) and strainers (d) used for no other purposes, 1 3
Cleanliness.—Interior clean, 5; good condition, 4; medium, 3; fair, 2; poor, 1; bad, 0 5
Care and cleanliness of utensils.—Clean (a), 3; kept in milk house or suitable outside rack (b), 2; otherwise, 0 5
Water supply.—If pure and clean running water, 5; pure and clean still water, 3; otherwise, 0 5
MILKING.
Attendants.—Healthy 5
Cleanliness of milking.—Clean milking suits, milking with clean dry hands, and attention to cleanliness of udder and teats while milking, 10; no special suits, but otherwise clean (a), 7; deduct 4 points for unclean teats (b) and udder (c) and 3 points for unclean hands (d) 10
HANDLING THE MILK.
Prompt and efficient cooling.—If prompt (a), 5; efficient (b), if 50° F. or under, 5; over 50° and not over 55°, 4; over 55° and not over 60°, 3; over 60°, 0; if neither prompt nor efficient, 0 10
Storing at low temperature.—If 50° F. or under, 5; over 50° and not over 55°, 4; over 55° and not over 60°, 3; over 60°, 0 5
Protection during transportation to market.—If thoroughly protected (iced), 5; good protection, 4; partly protected, 2; otherwise, 0 5
100
[Note: The letters a, b, c, etc., should be entered on score card to show condition of dairy, and when so entered should always indicate a deficiency.]
SCORE.
If total score is 90 or above and each division 85% perfect or over, the dairy is Excellent (entitled to registry).
If total score is 80 or above and each division 75% perfect or over, the dairy is Good.
If total score is 70 or above and each division 65% perfect or over, the dairy is Fair.
If total score is below 70 and any division is below 65% perfect, the dairy is Poor.
Detailed scores of the twenty-five dairy farms entered in the dairy-farm contest.
Farm No. Cows (perfect 20 points). Stables (perfect 25 points). Milk house (perfect 20 points). Milking (perfect 15 points). Handling of milk (perfect 20 points). Total score (perfect 100 points).
1 10.0 14.0 2.0 10.0 5.0 41.0
2 11.0 14.0 7.0 10.0 0.0 42.0
3 4.0 14.0 8.0 10.0 10.0 46.0
4 8.0 3.0 12.0 10.0 15.0 48.0
5 7.0 8.0 16.0 10.0 10.0 51.0
6 10.0 11.0 7.0 10.0 15.0 53.0
7 11.0 13.0 13.0 10.0 10.0 57.0
8 18.0 10.5 10.0 10.0 10.0 58.5
9 15.0 8.0 10.0 12.0 15.0 60.0
10 12.0 13.0 11.0 10.0 15.0 61.0
11 12.0 18.0 7.0 10.0 15.0 62.0
12 10.0 21.0 8.0 10.0 15.0 64.0
13 7.0 10.0 17.5 10.0 20.0 64.5
14 12.0 12.0 11.0 10.0 20.0 65.0
15 12.0 16.0 7.0 10.0 20.0 65.0
16 12.0 22.0 12.0 10.0 10.0 66.0
17 19.5 16.0 7.0 10.0 15.0 67.5
18 12.0 23.0 11.0 13.0 10.0 69.0
19 12.0 16.0 16.0 12.0 15.0 71.0
20 7.0 19.5 18.0 10.0 20.0 74.5
21 14.0 20.5 16.0 10.0 20.0 80.5
22 12.0 18.0 17.0 15.0 20.0 82.0
23 11.5 21.0 19.0 12.0 20.0 83.5
24 12.0 23.0 15.0 15.0 20.0 85.0
25 19.5 21.0 17.0 12.0 17.0 86.5
Average 11.6 15.4 11.8 10.8 14.5 64.1
Average per cent perfect 58.0 61.6 59.0 72.0 72.5 64.1
PRINCIPAL DEFECTS FOUND.
The greatest defects on the dairy farms were found to be the lack of cleanliness of the cows and the nonapplication of the tuberculin test. This test had been applied to only five of the twenty-five herds, and as it counted 8 points in the score the low average for the cows is thus explained. The cows in fifteen of the herds were more or less dirty. The water supply was generally good. The average rating for the cows was 11.6 points out of a possible 20.
The next greatest defect was found in the construction, equipment, and cleanliness of the milk houses. Many farms had no milk houses or special rooms for handling the milk, some were lacking in the proper equipment—particularly coolers and facilities for heating water. The water supply and utensils for the milk house were generally good. Seven out of the twenty-five received a perfect score for cleanliness. The average score for all of the milk houses was 11.8 points out of a possible 20.
The third lowest rating was given to the stables, which scored 15.4 points out of a possible 25. The greatest defect here was the lack of cleanliness, although the light and ventilation were frequently deficient. The construction as a rule received a good rating, and the cubic space per cow was generally satisfactory.
The cleanliness observed in milking was generally good, and the method of handling the milk satisfactory. These two branches of the dairy work rated 72 and 72.5 per cent, respectively.