\257m^ r IS 7 ^ — . J / Cornell University Library SF 257.K29 Milk and cream contests. 3 1924 003 026 717 g'tate OJnlUge of 3^gticuUurr At ^ocnell Unioecaitg ffiibragigj |l Cornell University J Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003026717 THE BUREAU OF ANIMAL INDUSTRY. Chief: A. D. Melvin. Assistant Chief: A. M. Fareington. Chief Clerk: Charles C. Carroll. Animal Husbandry Division: George M. Rommel, chief. Biochemie Division: M. Dorset, chief. Dairy Division: B. H. Rawl, chief. Field Inspection Division: R. A. Ramsay, chief. Meat Inspection Division: Rice P. Steddom, chief. Pathological Division: John R. Mohlbb, chief. Qtmrantine Division: Richard W. Hickman, chief. Zoological Division: B. H. Ransom, chief. Experiment Station: E. C. Schroedbk, superintendent. Editor: James M. Pickens. DAIRY DIVISION. B. H. Rawl, Chief. Helmer Rabild, in charge of Dairy Farming Investigations. S. C. Thompson, in charge of Dairy Manufacturing Investigations. L. A. Rogers, in charge of Research Laboratories. Ernest Kelly, in charge of Market Milk Investigations. Robert McAdam, in charge of Renovated Butter Inspection. 2 ADDITIONAL COPIES of this publication -ii- may bo procured Irom tlie Scperintend- EHT oT Documents, Govemment Printing OfBce, Waslilngton, D. C, at 5 cents per copy LETTER OF TRANSMITTAL. U. S. Department of Ageicultxjre, Bureau of Animal Industry, Washington, D. G., July 36, 1912. Sir: I have the honor to transmit herewith, and to recommend for publication as a circular of this bureau, a manuscript entitled "Milk and Cream Contests," by Mr. Ernest Kelly, of the Dairy Division. The paper gives a history of these contests in the United States, together with advice concerning the maimer of conducting them, and hints to dairymen on the best methods of preparing samples. The first competitive exhibition of milk and cream was held under the direction of the Dairy Division in connection with the National Dairy Show at Chicago in 1906. Since then anumber of others have been planned and carried out in different parts of the country in cooperation with local authorities. These public exhibitions and the meetings held in connection therewith have proved to be of great educational value to the dairy interests of the country,* and Ihey have given a decided impetus to the movement for the improvement of the milk supply, especially in the large cities. The present paper is intended to replace Circular 151, which was issued in 1909 and is now somewhat out of date. Respectfully, A. D. Mblvin, Chief of Bureau. Hon. James "Wilson, Secretary of Agriculture. CONTENTS, Page. Historical 7 National contests 8 How contests are conducted 10 Management of the samples 10 Some examples of packing 12 Method of scoring the exhibits 12 Bacteria 15 Flavor and odor 15 Visible dirt 16 Fat and solids not fat 16 Acidity 16 Bottle and cap 17 Educational features 17 List of exhibitions 17 Average scores of recent contests 20 Benefits of milk contests to dairymen 22 Extracts from letters 23 Suggestions for the production of contest milk 24 Bacteria '. 24 Flavor and odor 26 Visible dirt. ._ 26 Fat and solids not fat. ^ 27 Acidity 28 Bottle and cap 28 5 MILK AND CREAM CONTESTS. HISTORICAL. Among those whose work deals with the sanitary production of mUk, it is almost an axiom that "education accomplishes more than legislation." Laws can be applied up to a certain point; glaringly- insanitary conditions can be dealt with severely, and wiUfid wrong- doing should be promptly punished. After a certain degree of clean- liness has been attained, however, much of the further improvement must be based upon the incentive offered the producers to go to more trouble and expense to improve their product. For the purpose of teaching producers the fundamentals of clean nulk production, as well as offering them an incentive, the plan of holding nulk and cream contests was devised. On February 14-24, 1906, during the National Dairy Show in Chicago, the first milk and cream contest was held. A tentative score card was devised by which the samples were rated; this score card has been modified from time to time as defects were demonstrated. From the beginning rapid progress has been made, and in the six years from February, 1906, to February, 1912, forty such contests have been held under the direction of the Dairy Division, Bureau of Animal Industry, United States Department of Agriculture. At least 12 States have held contests either in connection with the State dairynien's associations or at the State fairs. Believing that these contests would aid greatly in improving the milk supply of a city, in March, 1907, the first city mUk contest was held in Cleveland, Ohio. The Dairy Division cooperated with the chamber of commerce by supplying judges and lecturers. Since the Cleveland exhibition several other cities have seen the value of such congests and have conducted similar enterprises. Usually the chamber of commerce arranges for the exhibit by securing a meeting place, furnishing the prizes, and sending out advertising matter to the dairymen and the consumers. Among the cities that have held milk contests are Cleveland, Columbus, Toledo, Cincinnati, and Dayton, Ohio; Pittsburgh and Philadelphia, Pa.; and Detroit, Mich. The exhibits have not only increased in number but have grown greatly in size. The one held at Detroit in September, 1911, brought out 115 entries of milk and cream. 8 MILK AND CBEAM CONTESTS. NATIONAL CONTESTS. The contest for milk and cream producers annually held in con- nection with the National Dairy Show has grown remarkably since the first exhibition in 1906. Such a national contest brings together an unusually fiae set of samples, which come from all parts of tbe country. From the data collected on the production of these sam- ples, much useful and interesting information can be secured. The two most recent contests in connection with the National Dairy Show in the years 1910 and 1911 brought out 172 entries, which came from 22 States and Canada. The following States were represented in the order of samples submitted: Wisconsin, 22; Ohio, 21; Illi- nois, 19; Michigan, 18; Utah, 12; Pennsylvania and Massachusetts, 10 each; Canada, 8; New Hampshire, 7; Virginia and New York, 6 each; Colorado, Indiana, Missouri, Kentucky, and Washington, 4 each; Nebraska and Iowa, 3 each; New Jersey and California, 2 each; ■New Mexico, Kansas, and Louisiana, 1 each. It will be seen from this Ust that the entries came from every part of this country and from Canada. Samples were sent from as far west as the Pacific States, from as far east as the New England States, from as far south as New Mexico and Louisiana, and from as far north as Canada. The form of entry for the National Show is presented herewith: [Front of entry blank.] [National Dairy Show Association, Milk and Cream Show, Chicago, 111. Under the direction of the Dairy Division, Bureau of Animal Industry, U. S. Department of Agriculture.] OFFICIAL ENTRY BLANK — CLASS 6, MARKET MILK. Date: , 191—. Gentlemen: Please enter for me 4 quarts of market milk in competition for prizes offered by the National Dairy Show, in accordance with the conditions herein pre- scribed. , Proprietor. , Manager. Post-office address, . 1. Competition in milk and cream department is open to all milk and cream pro- ducers in the United States and Canada. 2. Producers of market milk may compete in both market milk and market cream classes. 3. Producers of certified milk may compete in both centified milk and certified cream classes. 4. Producers of milk can make but one entry in any one class. 5. Producers of certified milk or certified cream are barred from competition in market milk and market cream classes. All samples of certified milk and cream must be accompanied by a certificate issued by a medical milk commission. 6. Entries in milk classes consist of 4 quarts of milk in quart bottles. 7. Entries in cream classes consist of 4 pints of cream in pint bottles. 8. All entries of milk and cream after scoring become the property of the United States Department of Agriculture. MILK ANp OBEAM CONTESTS. 9 9. No exhibitor will be entitled to a medal or diploma who does not make answer to each question, sign declaration, and forward this official entry blank to Ivan 0. Weld, superintendent of milk and cream exhibits, National Dairy Show, 79 Dear- born Street, Chicago, 111. [Eeveise side of entry blankj HOW TO COMPETE. Milk entered to compete for prizes must be sent by express or otherwise from station nearest the producer direct to Ivan C. Weld, superintendent, milk and cream exhibit, care of Chicago Cold Storage Warehouse Co., 1532 Indiana Avenue, Chi- cago, 111. Express charges on exhibits must be prepaid to destination. Bottles must be carefully packed, caps should be sealed, making bottle air tight, and both top of bottle and cap should be protected with paper, metal, or other material, and all covered with crushed ice sufficient to maintain a low temperature during transportation. The package should be plainly addressed on outaide. A card shoidd also be tacked on box, on inside, giving plainly sender's name and address so as to avoid mistakes in identifying packages. In order that all milk entered by exhibitors may be of the same age when scored, it is hereby specified that it shall be produced on Thursday, October 13, and shipped and delivered to express company at once. This is necessary for perfectly fair com- petition. A representative of the Department of Agriculture will be in Chicago to take charge of the milk on its arrival and see that it is properly cared for. QUESTIONS TO BE ANSWERED IN DETAIL BY EXHIBITORS OF MILK. 1. On what day and hour was the sample of milk, entered in this show, drawn? 2. How many cows contributed to the sample of milk entered? 3. How many cows in your herd are now giving milk? 4. How long since the cows contributing to the sample of milk freshened? (Aver- age time.) 5. Are the cows supplying this sample grades or purebred? If purebred, give name of breed. 6. What kind and amount of feed was given cows daily during the week preceding the production of this sample of milk? 7. Were cows cleaned previous to milking? If so, describe method of cleaning. 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 wide 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 filter? 14. What method of straining milk, if any, was followed? 15. How long after milk was drawn 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? 55745°— Cir. 205—12 2 10 MILK AND CEEAM CONTESTS. 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 and bottles returned at your expense? 24. Have you previously exhibited milk or cream at any local, State, or national show? Remarks: I, , do hereby declare each and every statement in answer to the above questions to be absolutely true. I do furthermore declare that the milk sub- mitted 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 (in case of a city exhibit this is generally the chamber of commerce) usually send out preliminary notices to the dairymen, stating that a contest wiU be held at a certain time and urging them to prepare to enter samples. Later on, entry blanks such as the foregoing are sent out. The filling out and returning of these entry blanks is made a prerequisite to the entering of a sample of milk or cream in the contest. UsuaEy there are four classes for which prizes are offered, namely, certified mUk, certified cream, market mUk, and market cream. Certified milk and cream must be produced under the direction of a medical mUk commission and bear the proper stamp of certification. Market mUk and cream classes consist of those samples which are not eligible to compete as certified. All samples must be unheated and free from all preservatives. Producers of certified milk or cream are usually prohibited from entering any samples in the market classes. MANAGEMENT OF THE SAMPLES. _ There are no restrictions placed on the dairymen as to the produc- tion of the samples for the contest. The answers to questions on the entry blank show that many methods of milking are pursued. Sometunes the cows are mUked in the barn. At other times they are milked m the pasture or feed lot. Various methods of cleaning the cows are resorted to, and the milk is handled in a varied number of ways after it is drawn from the cow. All the samples of milk that are entered in a contest must be pro- duced on the same day. This makes all the samples the same age when they are scored. After the milk is bottled, it is packed in a shipping case and surrounded with ice so that it wiH be in the best possible condition when it arrives at the place of exhibition. MILK AND CBEAM CONTESTS.- 11 The samples are consigned to some cold-storage warehouse in the city where the exhibit is to be held, and upon their arrival are put immediately in a cold room. In each entry are four bottles, one for chemical analysis, one for bacteriological exanunation, one for judging flavor, odor, sediment, and appearance, and one to be placed on exhibition. "When all these samples have arrived, the four bottles in each entry are given a number, and a tag bearing that number is put around the neck of each bottle. The bottles, bearing simply the numbered tags, are submitted to the judges, and the scores are all made by numbers instead of by the names of the dairies. It will be noticed on page 20 that in the tabulation of contests held with the new score card the one held in coimection with the State Dairymen's Association at Baltimore, Md., in December, 1911, is omitted from the calculations in ascertaining the average scores. This contest was held under a different set of regulations from those that usually govern such exhibits. Instead of allowing the dairyman to submit a sample of milk produced in any way, the samples were taken at irregular intervals throughout one entire month from the farms of those entered in the contest. It was believed by those in charge of this contest that such a procedure would give a more definite idea of the average milk furnished by the dairymen and would also have the advantage of prolonging for 30 days a supply of high- grade milk from all the dairies entered. Two objections, however, are readily seen to this method. First of aU, the taking of samples at times unknown to the dairyman throughout an extended period is the legitimate duty of the health department of any city for the purpose of supervision, therefore a contest conducted along these lines is very hable to result in confu- sion in the minds of the dairymen as to the distinction between health department work and milk exhibits. The second objection is the most potent one. Under the usual procedure the dairyman knows just when and how the milk submitted to a contest is pro- duced. At the time of milking he has to answer questions as to aU the details of the process, so that he has a record of the condition of the cows, the cleanliness of his utensils, the feed, etc. Then, when he receives his score card and observes, for instance, that he has received a cut on flavor, he can go over the various details of the production of that milk and perhaps find the defective method, which caused the trouble. Where the samples are taken at times unknown to the dairyman the direct educational value is lost to a great extent. The dairymen do not know until some time after- wards when the samples were taken, and they have no means of knowing the conditions that prevailed at the time of milking the samples unless they have kept a complete diary of all methods and operations during the entire month. ]^2 MILK AND CBBAM CONTESTS. On the other hand it has been argued by some that the score on a sample of milk submitted by a dairyman is not a correct indicator of the average product handled by that man. For instance, a man may ordinaiiy have a very mediocre supply of milk but by special efforts may produce a very high-scoring sample for competition. However, no claims should be made at the milk exhibits by those conducting such contests that a high-scoring sample will indicate that the exhibitor has an average supply of the same high quality. It is thought, moreover, that a man who learns the principles of clean nulk production well enough to produce one sample of high- scoring nulk wiU be much more likely to put those principles into general practice than will a man who has not mastered the principles at all. SOME EXAMPLES OF PACKING. Many ingenious packages for the shipping of milk have been sent to some of the shows. One firm in Canada had made a large box about 4 feet square, the sides, top, and bottom of which were made of thick cork. The whole was then covered with a preparation of tar to make it waterproof, and the bottles of milk were placed in a rack inside and the box filled with ice. The whole was then crated to prevent injury to the cork-board box. The cork was intended to serve as an insulation and to keep the ice from melting so rapidly. One Colorado dairy sent milk to the National Dairy Show in 1911 which was shipped in a specially constructed crate made as follows: A galvanized cyhnder was made for each bottle of milk and cream. These cylinders were fastened at the bottom in a galvanized-iron box. The bottles of milk and cream were set down in the cylinders and a tightly fittuig cover placed over the top of each one. Then the space surrounding each cyhnder inside the galvanized-iron box was filled with crushed ice. So much interest in proper refrigeration of the samples has been manifested that exhibitors as far away as Seattle, Wash., have sent a man with the exhibit to re-ice it whenever necessary upon the journey. METHOD OF SCORING THE EXHIBITS. The samples are scored for bacteria, flavor and odor, visible dirt, fat, sohds not fat, acidity, and the appearance of the bottle and cap. Cream is scored on the same basis as milk except that no score is ^ven for sohds not fat, the total of 20 points under chemical compo- sition being given solely to fat. The form of card at present in use for scoring the samples was devised in 1910 and follows. MILK AND CREAM CONTESTS. 13 [Front of milk score card.] [United States Department of Agriculture, Bureau of Animal Industry, Dairy Division.] SCORE CARD POR MILK. Place: . Class: . Exhibit No. . Item. Perfect score. Score allowed. Remarks. Bacteria Flavor and odor Visible dirt Fat Solids not fat... Acidity Bottle and cap.. Total /Bacteria found perl \ cubic centimeter/' /Flavor \Odor Per cent found. Per cent found. Per cent found. /Cap \Bottle Exhibitor: Date, ■ Address: -, 191- (Signed) -, Judge. [Eeverse side of mUk score card.] Directions por Scoring. BACTERIA PER CUBIC CENTIMETER — PERFECT SCORE, 35. Points. 400 and under 35 401 to 700... 34.5 701 to 1,000 34 1,001 to 2,000 33. 5 2,001 to 3,000. •- . 33 3,001 to 4,000 32. 5 4,001 to 5,000 32 5,001 to 6,000 31. 5 6,001 to 7,000 31 7,001 to 8,000 30. 5 8,001 to 9,000 30 9,001 to 10,000 29 10,001 to 15,000 28 15,001 to 20,000 27 20,001 to 25,000 26 25,001 to 30,000 25 30,001 to 35,000 24 35,001 to 40,000 - 23 40,001 to 45,000 22 45,001 to 50,000 21 Points. 55,001 to 60,000 19 60,001 to 65,000 18 65,001 to 70,000 17 70,001 to 75,000 16 75,001 to 80,000 15 80,001 to 85,000 14 85,001 to 90,000 13 90,001 to 95,000 12 95,001 to 100,000 11 100,001 to 110,000 10 110,001 to 120,000 9 120,001 to 130,000 8 130,001 to 140,000 7 140,001 to 150,000 6 150,001 to 160,000 5 160,001 to 170,000 4 170,001 to 180,000 3 180,001 to 190,000 2 190,001 to 200,000 1 Over 200,000 50,001 to 55,000 20 Note. ^When the number of bacteria per cubic centimeter exceeds the local legal limit the score shall be 0. 14 MILK AND CEEAM CONTESTS. FLAVOR AND ODOR — PERFECT SCORE, 25. Deductions for disagreeable or foreign odor or flavor should be made according to -. conditions found. When possible to recognize the cause of the difficulty it should be described under Remarks. VISIBLE DIRT — ^PERFECT SCORE, 10. Examination for visible dirt should be made only after the milk has stood for some time undisturbed in any way. Raise the bottle carefully in its natural, upright position, without tipping, until higher than the head. Observe the bottom of the milk with the naked eye or by the aid of a reading glass. The presence of the slightfcst movable speck makes a perfect score impossible. Further deductions should be made according to the amount of dirt found. When possible the nature of the dirt should be described under Remarks. FAT IN MILK — PERFECT SCORE, 10. Points. 4.0 per cent and over 10 3.9 per cent 9. 8 3.8 per cent 9. 6 3.7 per cent 9. 4 3.6 per cent : 9. 2 3.5 per cent 9 3.4 per cent 8 3.3 per cent 7 Points. 3.2 per cent 6 3.1 per cent 5 3.0 per cent 4 2.9 per cent 3 2.8 per cent 2 2.7 per cent 1 Less than 2.7 per cent Note. — ^When the per cent of fat is less than the local legal limit the score shall be 0. 8.7 per cent and over. 8.6 per cent 8.5 per cent 8.4 per cent 8.3 per cent 8.2 per cent SOLIDS not fat — PERFECT SCORE, 10. Points. 10 8.1 per cent 8.0 per cent 7.9 per cent 7.8 per cent Less than 7.8 per cent. Points. 4 3 2 1 Note. — ^When the per cent of solids not fat is less than the local legal limit the score shall be 0. ACIDITY — ^PERFECT SCORE, 5. 0.2 per cent and less. 0.21 per cent 0.22 per cent Points. 5 4 3 0.23 per cent 0.24 per cent Over 0.24 per cent. Points. 2 1 BOTTLE AND CAP — PERFECT SCORE, 5. Bottles should be made of clear glass and free from attached metal parts, should be sealed in their place with hot paraffin, or both cap and top of bottle covered with parchment paper or other protection against water and dirt. Deduct for tinted glass, attached metal parts, unprotected or leaky caps, partially filled bottles, or other conditions permitting contamination of milk or detracting from the appearance of the MILK AND CEEAM CONTESTS. 15 BACTEHIA. The samples are all plated for bacteriological examination on the same day. Standard methods of plating on agar are used, and the samples are incubated for 48 hours. In milk-contest work the dilu- tions used are 1 to 100 and 1 to 1,000, as these will give results close enough for such work. Any sample having less than 400 bacteria per cubic centimeter receives a perfect score, while any sample having over 200,000 bacteria per centimeter receives a zero. No attempt is made to differentiate between the kinds of bacteria present, a quan- titative analysis only being made. It is a well-established principle that in the production of market milk all kinds of bacteria are to be avoided, so the awards are made on the basis of freedom from bac- teria of any kind. As bacteria in milk are extremely undesirable, both from a health as well as from an economic standpoint, the greatest weight on the score card is given to freedom from bacterial contamination, 35 out of 100 points being allowed for this item. FLAVOR AND ODOH. While not so important as bacteria in their relation to public health, the flavor and the odor of dairy products influence considerably their commercial value. If consumers are served with an unpleasantly flavored milk, they will either use less of the product or will seek some other dealer whose products are more acceptable. The most common "off flavors" found in contest milk and cream are those produced by certain feeds, such as garlic, turnips, etc., and by the absorption of foul odors from the stable air. Thesfe defects will be considered more fully later on. In scoring it is best to allow the samples to stand for a short while in a warm room, as undesirable flavors and odors are more easily detected if the milk is slightly warm. The room where the scoring is done should be as free as possible from any odors. The bottle cap is removed and the milk is quickly poured back and forth between the bottle and a clean receptacle until a thorough mixture results. About half of the milk is poured back into the bottle, the cap replaced, and the whole well shaken. Then, if the cap is removed and the nose quickly applied to the mouth of the bottle odors can be quickly detected if present. Flavors are, of course, scored by tasting the sample; if the flavor is very bad it can usually be definitely classified, but often the flavor is so slight or indistinct that it can not be traced with certainty. Even though thi^ be the case, an experienced judge of milk is able to score the flavor of the product very accurately. Flavor and odor are allowed 25 points out of 100. 16 MILK AND CREAM CONTESTS. VISIBLE DIRT. Sediment in tlie bottom of a bottle of milk is a mute indication of gross carelessness somewhere between the cow and the consumer. Freedom from visible dirt does not mean that the milk is necessarily- clean, but the presence of sediment does mean that not only was dirt allowed to fall into the milk, but that not even enough care was taken to strain it out. To score -absolutely perfect on this point, the judge must be unable to find so much as a single movable speck at the bottom of the bottle. Very few samples have been scored perfect on this point, while some have been marked as low as zero on account of an extremely heavy- precipitate of manure, dust, sand, cow hairs, or chaff. Before scoring, the bottles should be allowed to stand quietly for some time to allow any sediment present to settle. Then the bottle should be carefully raised until the bottom can be examined. An electric bulb on a long cord is a great aid in this work, as the light can be held close to the bottle. A maximum of 10 points out of 100 are allowed for absolute freedom from visible dirt. PAT AND SOLIDS NOT FAT. The solids in mUk are apportioned 20 points out of 100. In cream the entire 20 points is given to the fat content, but in milk the credits are divided into two items, 10 points eachbeiog allowed for the fat and the solids not fat. In considering cream, 20 per cent or more of fat is allowed a perfect score ; with milk 4 per cent of fat and 8.7 per cent of solids not fat is considered the minimum for which a perfect score can be given. If the sample of milk or cream contains less than the local legal standard, a zero is given on the score card. The fat is determined by the Babcock method, while the sohds T r ■p not fat are calculated by the formula — v — In this formula L stands for the corrected Quevenne lactometer reading and F repre- sents the fat. As an illustration of this formula, let us suppose that the fat test is 4 per cent and the corrected lactometer reading is 32. Then, — j — ""T""^- Hence, the solids not fat equal 9 per cent. ACIDITY. The acidity is allowed 5 points out of 100. Phenolphthalein is used as an. indicator, and the milk is titrated with tenth-normal sodium hydroxid. The results are reduced to percentages ^nd the scores allowed according to the scale on the score card. As 0.2 per cent is considered the danger line in commercial milk and cream, no sample containing more than that amount of acidity is given a MILK AND OBEAM CONTESTS. 17 perfect score. WMle such milk may taste perfectly sweet, it has been found that It IS usually unsafe to use it on account of the fact that it IS apt to turn sour very quickly. BOTTLE AND CAP. The general appearance of the sample is considered of enough importance to demand an allowance of the remaining 5 points out of the 100. Samples should all be submitted in regulation milk bottles, and the mouth of the bottle should be thoroughly protected from the entrance of dust, dirty water, etc. Deductions should be made for chipped or dirty bottles, flaws in the glass, or other imper- fections. Metal parts, especially such as come in direct contact with the milk, should be scored against. It jery often happens that the caps'used are hastily placed in the bottles or are not of the proper size. This should be penalized, as it results in leakage from the bot- tle as well as allowing dirty ice water, etc., to seep into it. Bottles should be entirely filled so that there will be no room for churning during transit. Deductions should be made for violations of this rule. EDUCATIONAL FEATURES. Whenever milk and cream contests are held, it is desirable to have in connection therewith a meeting or a series of meetings at .which the subject of clean milk production is thoroughly discussed. Usu- ally at least two meetings are held, one for the producers and the other for consumers. At the producers' meeting the technical side of clean milk production is taken up and the dairymen are shown how they can improve the quality of their product. Comments are made on the samples entered in the competition, and remedies for the defects are suggested. At the consumers' meeting great stress is laid on the fact that clean milk is more difficult and expensive to produce than dirty milk, and an effort is made to educate the consumer to the point where he will be willing to pay an increased price lor a safer and more wholesome article of food. Instruction is given to city milk consum- ers as to the proper care of milk in the home after it is delivered to them by the producer. These lectures are very often illustrated with stereopticon slides, and in one or two cases moving pictures illustrative of good and bad methods on the dairy farms have been secured. LIST OF EXHIBITIONS. The statements following show the most important facts relating to all the competitive exhibitions so far held in cooperation with the Dairy Division. 18 MILK AND CfiEAM CONTESTS. List of milk and cream contests held in cooperation with the. Dairy Division prior to adoption of new score card. Name and place. National Dairy Show, Chicago, 111 Granite State Dairymen's Association, Peterboro, N. H. City milk contest, Cleveland, Ohio Granite State Dairymen's Association, White- field, N. H. State Dairymen's Association, Marengo, 111 Pennsylvania State Dairy Union, Wilkes-Barre, Pa. State Dairymen's Association, Columbus, Ohio. . State Dairjnnen's Association, Battle "Creek, Mich. City milk contest, Cleveland, Ohio State Dairymen's Association, Traverse City, Mich City milk contest, Pittsburgh, Pa National Dairy Show, Chicago, 111. State Dairymen's Association, Dexter, Me. . State Dairymen's Association, Burlington, Vt Granite State Dairymen's Association, Contoo- cook, N. H. City milk contest, Columbus, Ohio State Dairymen's Association, Grand Bapids, Mich. City milk contest, Toledo, Ohio Kentucky Dairy Cattle Club, Lexington, Ky Michigan Dairymen's and Grand Traverse Dairy- men's Associations, Traverse City, Mich. City milk show, Cincinnati, Ohio City milk show, Grand Rapids, Mich City milk show, Dayton, Ohio Illinois State Fair, Springfield, HI. National Dairy Show, Milwaukee, Wis City Milk Show, Pittsburgh, Pa Maine Dairymen's Association, Skowhegan, Me. . Michigan Dairymen's Association, Detroit, Mich. Date. Feb. 15, 1906. Dec. 6-7, 1906. Mar. 16, 1907. Dec. 5-6, 1907. Jan. 13-15, 1908. Jan. 14-16, 1908. Feb. 12-14, 1908. Feb. 19-21, 1908. Mar. 7, 1908.. Mar. 11, 1908. Oct. 22, 1908.. Deo. 2-10, 1908. Dec. 8-10, 1908. Jan. 6,1909... Jan. 13-14, 1909. Feb. 5, 1909.. Feb. 17-19, 1909. Feb. 27, 1909. Mar. 13, 1909. Mar. 25, 1909. May 7, 1909... May 14, 1909. Sept., 1909... Oct. 1-9, 1909. ....do Nov. 4, 1909. . Dec. 1,1909.. Feb. 4, 1910.. Product. {Market milk. .. Market cream.. Certified milk.. /Market milk, .r IMarket cream . . (Market milk (Market cream.. Market milk... Market cream . . 'Market milk... Market cream.. 'Market milk Certified milk... Market milk Market cream . . . Market milk Market cream . . . Market milk Market cream... Market milk /Market milk. ... \Market cream... (Market milk Market cream... Certified milk... Certified cream.. Market milk Market cream . . . Market milk Market cream . . . Market milk Market cream... Market milk Market cream... Market milk Market cream... Market milk Market cream... Market milk Market milk /Market milk (Certified milk.. /Market milk (Market cream . . (Market milk (Market cream . . . Market milk Market cream . . . Certified milk... Market milk Market cream... Certified milk... Certified cream.. /Market milk (Market cream . . . /Market milk (Market cream . . Market milk Num- ber of entries. Summary to February 4, 1910. Number of contests 28 [Milk 654;,°f*^^