Glass SF^Q, g Book ' M* Compliments of /T^^/^z^^^^-v Commissioner SECOND ANNUAL REPORT OP THE State Dairy Commissioner TO THE Governor of the State of Missouri R. M. WASHBURN. State Dairy Commissioner Printed by Order of the General Assembly. THE HUGH STEPHENS PRINTING COMPANY. JEFFERSON CITY. MO. 3 0, ut- D. TABLE OF CONTENTS. Page. Missouri Dairy Commission 5 Letter of Transmittal 6 Financial Report 7 PART I. Why State Supervision of Dairy Industry ? 11 Creamery Inspection Report 15 List of Creameries 30 Cheese Factory Inspection Report 31 List of Cheese Factories 38 Condensed Milk Factory Report 38 List of Milk Condenseries 39 Inspection of City Dairies , 39 Oleomargarine Conditions 40 Dairy Meetings Held 43 Technical Writing for Papers 44 Needed Legislation 44 Operating the Babcock Test (Austin) 46 Refrigeration of Butter and Cheese (Gray) 48 Butter Tests (McPheeters) 55 Refrigeration (Tait) 59 PART II. Improvement of Missouri Herds *. 65 Why 67 How 76 Directions for Testing Milk and Cream . . . . . 79 Error to Avoid in Testing 87 Variations in Tests of Cream 88 More Butter than Butter Fat 89 Adulterations of Milk and its Detection 90 Preservatives 96 PART III. Law Supplement 99 New Pure Food Law 99 United States Food Standards 105 Dairy and Food Commission Established 130 State Dairy Commission 136 Old Dairy and Food Laws 140 Alcoholic Beverages 141 Flour, Grain, etc 147 Bread 148 Candy 149 Vinegar 150 Dairy Products , 151 (3) LIST OF ILLUSTRATIONS. Page. Neosho Creamery 11 Concordia Creamery 19 A Good Cheese Factory 35 Cheese Curing Room 34 That Whey Well 36 A Typical Oleomargarine Stand 40 One of the Trading Checks 43 A Poor Cow 67 An Exceedingly Good Cow 65 The Common Cow 70 A Good Producer 69 A Herd of Plain Everyday Cows 72 A Herd Worth Nineteen Times as Much .' 73 The Whole Story in a Nutshell. 74 A Machine Without Capacity 75 An Improved Machine 76 Spring Balance 76 A Good Little Tester 79 The Tester Recommended 80 The Pipette 81 Milk Test Bottle 81 Acid Measure 82 Reading the Test 83 Skim Milk Test Bottle 84 Cream Test Bottle .' . . 85 Cream Scale 86 Showing Composition of Milk 92 The Lactometer 93 The Lactometer at Work 95 (4) MISSOURI DAIRY COMMISSION R. M. Washburn. Commissioner D. J. Clifford Deputy Commissioner Chemist, Experiment Station Chemist (5) # LETTER OF TRANSMITTAL. To His Excellency, Joseph W. Folk, Governor of Missouri : Sir — In compliance with the law, I have the honor to submit herewith the second annual report of the State Dairy Commis- sioner. Very respectfully, R. M. Washburn, State Dairy Commissioner. Columbia, Missouri, January 1, 1907. (6) FINANCIAL REPORT. (From January 1, 1906, to January 1, 1907.) Salary of Commissioner $1,999 80 Salary of Deputy Commissioner 877 40 $2,877 20 Traveling expenses of Commissioner $864 27 Traveling expenses of Deputy Commissioner 649 87 1,514 14 Printing letter heads, envelopes, blanks, re- ports, etc., $898 47 Office furniture 245 09 1,143 56 Total $5,534 90 (7) PART I. Fig. 1. Creamery at Neosho, Mo. THE NECESSITY FOR STATE SUPERVISION OF THE DAIRY INDUSTRY. Function of Government — Any government, whether it be local, state or national, should hold as one of its fundamental func- tions the betterment of the material condition of her people with just as much zeal as it would defend them in time of war. Just as a father counsels his sons to prepare themselves in a profitable and lasting industry, so should a government encourage its peo- ple in those pursuits which, from a close study of world conditions, prove themselves to be fundamentals in the country's prosperity. A government which neglects to give her people such support and guidance deserves not the patriotism of those people nor their taxes. Future Wealth of the State — The future wealth of this coun- try and this State now lies dormant in the soil. Any industry, no matter how profitable temporarily, if it is destined to reduce the fertility of our lands to a point of poverty, should not be generally encouraged. The raising of wheat and corn and flax and other grains should be pursued carefully, for they rob the soil of that which makes human existence possible. Of all the many avoca- tions of man, the dairy industry is the most productive of present and future prosperity. One acre of grass pastured by a good dairy cow will produce from five to ten times the amount of food for the human family that thai same acre would had it been pastured by a good beef animal. The economical production of human food, though ultimately the point to be considered, is not now the only feature to be taken into account. Under the present market con- ditions, which conditions, so far as our present knowledge goes, are permanent, there is from four to six times the amount of profit to be derived from the dairy cow. Economy of the Cow — The dairy cow is a wonderfully con- stituted creature, capable of working day and night, capable of consuming large quantities of rough and cheap foods, and work- 12 Second Annual Report ing them over into the most delicious and useful of human foods. Not only is she capable of yielding more than her own weight yearly in milk solids, all of which are marketable as human food, but while doing this, she, at the same time, works over the coarse vegetation of the farm into a very useful form for the land. The amount of milk, butter or cream sold more than pays the cost of the raw material. Yet of the 16 cents worth of soil fertility con- tained in a bushel of corn, she returns to the soil about 14 cents worth. Of the 26 cents worth of soil fertility contained in a bushel of wheat, she returns about 23 cents worth. Nature has been beautifully economical. This cycle of uses always reminds me of a steam heating plant. The water in the boiler is heated and circulates through the radiators in the form of steam. The heat is given off and the water itself returns to the boiler to be re-heated and again performs its work as a warmer. So the original ingredients in the soil grow into a plant, are consumed by the cow and returned to the soil, where again the same identical matter which helped to build one corn plant may aid another, and yet another, an indefinite number of times. What the Man Must Know — The requirements for success- fully carrying out this plan of Nature are greater than those re- quired to successfully raise grain or beef. The successful dairy farmer must know accurately a greater variety of subjects than any other class of men. The composition and requirements of the soil, the habits of growth and composition of the several crops and their several effects on the land, the compounding of these crops into an economical ration, the feeding according to the needs of the animal, the handling of the herd according to the needs of the several individuals, the handling of the by-product back to the fields in a way that the minimum shall be lost, the handling of the delicate food, milk, in such a way that it shall lose none of its original properties, and the marketing of it where he shall secure the highest available market price; all these the dairy farmer must know. Any one of these branches might easily be broadened to furnish a life-work for a man. Little wonder then that so few of our people have met success in high degree. State Should Aid — The government, especially here in this country, where the people are trying to be the government, should set aside money and create a department for carrying these many truths in their varied forms to her people. Right here, allow me to mention fragments of my own experience in this very work. Two years ago, near the western border of Missouri, there was a State Dairy Commissioner. 13 cheese factory. It had been running several years, yet was doing poorly. Located far from the railroad, these farmers found it necessary to maintain a factory that they might have a market. This market, however, was paying the farmers only about 45 cents a hundred pounds for their milk. This was less than the market price of the food consumed by the cows to make that milk. The cheese they produced was so poor at certain seasons of the year that many pounds of it were burned, it being more valuable as fuel than as food. A letter was received at the Agricultural College asking for help. I was sent to investigate. Being a prac- tical cow man and cheese-maker, I soon learned the difficulty. A meeting of the farmers was held, the situation was thoroughly explained. Today that cheese factory is having trouble, but of another kind. Their cheese is selling above market price, yet they are unable to supply the demand. Their milk is now netting them over $1.00 a hundred. Last summer I was inspecting a little cheese factory in the northwest part of Missouri, and found that the method employed by the maker was such that he was losing 10 per cent, of his gross receipts and did not know it. It required less than twenty minutes to show and explain to this man how to save the remaining 10 per cent. In another factory I found the manager discouraged and nearly ready to close down. His yield was poor and the quality not high. Investigations showed that his patrons were skimming and watering their milk to such an ex- tent that they were all but killing the enterprise. Here is where the police power of the instructor comes well in play. A pointed personal letter, typewritten, on paper bearing the letter head of the State Dairy Commission, was all that was required to make most of these people get good. In one co-operative factory I found the same thing going on, and even found the president of that co- operative company guilty of skimming. It is not sufficient that the traveling instructor be able to guide the cheese-maker or the butter-maker; he must also have authority to compel arrest and fine, otherwise these evil-doers will only laugh and continue. In the eastern portion of Missouri a butter factory was having many troubles. It seemed impossible to produce butter of the highest grade. Many of the patrons had become careless in the matter of washing their milk cans. So many of the neighborhood had drifted into such fearfully dirty habits that the quality of the en- tire product was lowered very materially. The operator could re- monstrate, and would have done so had he been willing to make enemies in the neighborhood. An outsider is necessary, and not 14 Second Annual Report only an outsider, but one clothed with the authority of the law. I told a farmer that he must direct those who washed his cans to be more careful; to use a brush on the inside. He turned to me and said, "Oh! You bin a brush agent, hugh?" I laughed, and showed him my star. He promised to get and use a brush. In a little factory in the Ozarks I found little to complain of in the factory, and nothing in regard to the farmers, yet an opportunity to do good presented itself. A farmer, who was just struggling into the business, informed me that he intended buying a certain Jersey bull, and not being an expert himself, he asked me to go with him into the country to see the animal. The creature had been highly spoken of by its owner, yet upon investigation I found the thing to be at least one-half not Jersey, and a very inferior ani- mal for any breed. Had this man purchased this animal, as he in- tended doing, he would have lost six or eight years of hard work. Where the trouble is found to be caused by ignorance, the instruc- tor is necessary, but where the trouble is caused from indolence or something worse, there the inspector, with police power, is ab- solutely essential to improvement. These few cases indicate the nature of the work to be done. Continue it the year round, in pri- vate conversation, in public meetings, in correspondence and in public writing, and the money value to the State cannot be meas- ured. Having spent twenty-five years on a dairy stock farm, having made hundreds of tons of butter, and cheese by the car load, and having had five years of experience in public work, I am in a posi- tion, I think, to see what is needed. In Missouri — Over in Missouri I find that about 25 per cent, of the entire number of coivs are kept at a loss, that more actual money would be made if the poorest one-fourth of the cattle were disposed of. I have no doubt that the same is true out here. A work which I am going to start just as soon as I can get the means is to go over the State in a great many communities and test the yield of the cows for a year. The results will be published locally, so all may become convinced of the value of closer selection. An increase of only one per cent, in net profits will be worth $200,000.00 a year to the farmers of Missouri. It will be worth nearly as much in Kansas. To increase the net earning 10 per cent., which is easily possible, would be worth two million dollars a year in Missouri. Our entire dairy force of instruction now costs the State only about $8,000.00 a year. Summary — Considering the great value of this industry to this State Dairy Commissioner. 15 great State, and considering the many intricate problems which must be solved by or for the dairy farmers, I sincerely hope that your State will soon establish a Dairy Commission, that a practical and honest man may be placed in charge of it, and that sufficient funds may be turned over to his use that he may truly advance the knowledge of your farmers in this fundamental industry. (Address delivered by R. M. Washburn, January 8, 1907, before the Kansas Dairy Association, at Manhattan, Kansas.) THE INSPECTION OF CREAMERIES. The first thorough official inspection of the creameries of Mis- souri occurred during the summer of 1906. The inspection was made by the Dairy Commissioner of this State. For a good many years the butter-makers of this State, both in large factories and in small, have been struggling by themselves to improve the quality of their product. To do this, it was necessary to labor along two separate lines. It was up to the butter-maker to compel, in some manner, the producer of the raw material, to deliver his goods in better condition, and when received, it was again up to the butter-maker to know how to work up this very dissimilar mess into a uniform and high grade article. By close attention to busi- ness, and by the reading of up-to-date trade journals, most of the young men were able to accomplish the second task as well as could be expected with their limited means and very limited time for travel among other factories. To accomplish the first task, that of improving the quality of the raw material received, is far more difficult, and many of the boys fell down on this essential. One great fault found with the creamery butter made in Missouri has been its lack of uniformity. How could this be otherwise with so many independent workers and with very little unifying influence? A State Instructing Inspector has been needed for years. The in- spector, without ability to instruct those whom he criticises, would create only contempt; the instructor without police power would be impotent in the changing of present poor conditions. The fol- lowing is a criticism of the several factories: Factory No. 1 — This establishment was not built, it grew, and from a very small beginning. The proprietor started out in the hide and chicken business on a small scale, gradually buying in country butter, and later, cream, first shipping everything, then 16 Second Annual Report later putting in a little churning plant and disposing of the butter himself. The institution has grown to be of good proportions, where each line of work is housed in a separate building built for the purpose. Everything was neat and business-like about the place. The great difficulty at this point was the almost impossi- bility of securing the cream in a first-class condition. Steps were taken to help the local manager make the patrons realize the value it would be to them to deliver a better article. The butter-maker was clean shaven and wore clean clothes. Factory No. 2 — This is an individual creamery, located in a fairly good-sized town. It also was run on the semi-centralizing plan, cream being shipped in from all over the county, and natur- ally received in rather poor condition. The factory conditions at this point were anything but good. The building was old and had never, apparently, been kept clean. The floors of the receiving room, store room and the office, were positively filthy. Smoking and spitting at the stove seemed to have been indulged in freely and for a long time, with a very feeble effort toward cleaning. As would naturally be expected, the butter-maker of this plant was m such an untidy condition that he advertised his butter to very poor advantage, indeed. This man scorned creamery papers, which most butter-makers find so useful to them. At this plant instruc- tion was sought of the inspector regarding the efficiency of the several pasteurizers on the market and the economy of the instru- ment for a plant doing that amount of business. Factory No. 3 — This is a little co-operative plant located in a conservative German community. The factory had been run for years, and had always paid the farmers well, and one of the chief reasons for the success is that the business manager, an intelligent farmer, living near town, had been retained as business manager until he had learned how a factory should be managed. This had been a whole milk creamery for many years, but the farmers have, one by one, purchased hand separators, and now deliver only the cream at the factory. The quality of the butter had been main- tained by a rigidly enforced rule compelling the patrons to deliver their cream in a sweet condition. This plant is presided over by a tidy and thrifty young man, who is eager to learn from every possible source how to improve his product or his factory. At this factory advice was needed on how to save labor. The young man was killing himself working against difficulties, which should not have existed. Factory No. 4 — This is a large centralized factory in a large State Dairy Commissioner. 17 city. The factory was an improvised one, and though not really convenient, was answering the purpose, and was being kept in rea- sonably good condition. Very little assistance was needed at this plant in the matter of technique of butter-making. The great drawback here was the difficulty in obtaining a sufficient quantity of cream in a reasonably good condition. Later the Commissioner spent two weeks in the territory of this company, lecturing to farm- ers on the profitableness of cream production, and how to succeed in it. Factory No. 5 — This is an individual plant in a small town, where there is a very limited local demand for creamery butter, and where there is a pretty good demand for pasteurized sweet cream and milk. The factory was equipped with modern machinery for butter-making and with good pasteurizer and cooler for use in pasteurizing such quantities of sweet milk and cream as could be obtained. The manager was experiencing difficulty, and wondered the reason. He claimed that the pasteurized milk kept but very little better than the raw. By watching the men in the factory work for a time, the reason was discovered. Not one man of the entire force really understood what he was doing. They were going through the motions of pasteurizing in good shape, but neg- lected to sterilize their bottles, and had very meagre means for thoroughly washing them. It was necessary here to explain thor- oughly the nature of bacteria, and the meaning of the word dirt, and the absolute necessity of having a sterilizer to kill the bacteria in the bottles in order that reinoculation of the milk should not take place. The operators were reasonably tidy and were earnest work- ers, but only half understood the work they were doing. Factory No. 6 — This is a small stock company, which was formed in a small town to try to make something out of the shell that remained when a promoted co-operative creamery bubble burst. A fair amount of business was being secured locally. The factory was clean in the extreme, as was also the boy who had it in charge. The young fellow realized that this, his first cream- ery position, would determine, in a measure, his rating among State teachers and inspectors and others who occasionally had positions to find men for. A few suggestions regarding convenient arrange- ment for saving labor, and a lecture to the farmers on how to pro- duce more economically, were the helps needed and received at this plant. Factory No. 7 — This factory had been located in a section of D 0—2 18 Second Annual Report the country which needed the good influences of the creamery very much, but appreciated them very little. It was nip and tuck to get enough raw material upon which to make the enterprise succeed. The manager was well-informed and energetic, and the factory well equipped. A letter to each of the leading farmers of that community, calling attention to the greater profit to be obtained from their present cattle if cream were sold, and an article in the local paper on a similar subject, was all that could be done at that time. Factory No. 8 — This is a thrifty little co-operative plant, loy- ally supported by the farmers of the vicinity, and conducted in a business-like manner by the butter-maker, who is more than a mere maker of butter. This factory was just undergoing the transition from a whole milk to a hand separator cream factory. The farmers were becoming a little careless, but a little touching up of a few of the more prominent offenders and a cheering up of the manager resulted in some good, and the business is improving. Factory No. 9 — This is an individual creamery which was built to take the place of a co-operative factory which burned down and was not rebuilt. The chief difficulty in this place was that the proprietor and manager did not understand business and could not read English well enough to receive ideas from another man through the medium of the papers. The farmers of that neighbor- hood had several years ago been loyal supporters of the creamery, largely, they said, because they needed to keep cattle in order to maintain the producing capacity of their farms, but upon the in- troduction of commercial fertilizers most of them had sold their stock and were relying upon commercial fertilizers to maintain the fertility for their soils. That they are making a serious mis- take, and that they will be forced to again keep stock, time only can show them. If the present manager of the creamery can, by going after the cream, continue to live until the farmers come to their senses, success is assured. Some time was spent at this place instructing the manager how to hang on. Factory No. 10 — This is a prosperous co-operative company, located in a community of thrifty Germans. Like many another that had run for years on the whole milk system, this factory was gradually being converted into a hand separator cream factory. The Board of Directors gave the manager authority to make the rule that none but sweet cream should be accepted. With the manager and directors to back him, the butter-maker was able to enforce the rule. It is to be hoped that it will always be enforced, Fig. 2. Farmers 1 Co-operative Creamery at Concordia, Mo. State Dairy Commissioner. 19 for in that way only can the high quality of their butter be main- tained. A few farmers in this neighborhood had become careless in the matter of washing their cans. The inspector, on examining the cans as they were being received one morning, found one which demanded some attention and whose owner was present. The inspector informed the farmer that he should use a brush and clean the insire of his can better, to which the farmer replied, "Oh, you bin a brush agent, hugh." Upon seeing the star of the inspector the man apologized and promised to get and use a brush. This incident merely emphasizes the point made previously that the instructor, without police power, will be of very little service where carelessness has become the habit. The factory, being a new one and presided over by an intelligent and industrious young man, was above criticism. Factory No. 11 — This factory, though little old and many miles off the railroad, was one of the cleanest in the State. Even the walls and ceiling had been thoroughly scrubbed. The machinery, though old-fashioned, was in good condition and well kept. The difficulty in receiving a sufficient quantity of good raw material was the greatest one experienced in this plant. There was no ques- tion but that the farmers were losing two or three cents on every pound of butter made because they had brought such poor cream that a first-class butter could not be made from it. Special atten- tion is to be given this community, Factory No. 12 — This factory was old and in poor condition. The proprietor said that the very small quantity of cream which he was able to obtain did not justify spending any more time or money in the plant, and the farmers were not inclined to deliver good cream to such a disreputable-looking factory. The industry is needed in that community, and many farmers are willing to commence anew. A farmers' meeting in that town brought out the fact that a good getting together and starting anew was about all that was required to make a reasonably successful enterprise. At this meeting the farmers were organized into a local agricultural society, with one of its chief aims the interesting of the farmers of that vicinity in better methods of stock-raising and the ad- vantages of dairy farming. Factory No. 13 — This modest little plant sprung, as have oth- ers, from a very small beginning. In this case the grocer in a small town objected to the handling of so much poor country butter, and felt that if the cream were brought to him and worked up in a little factory of his own arrangement that more profit could be made 20 Second Annual Report both for the farmers and for himself. With this in mind the fac- tory was provided with simple yet efficient machines. The experi- ment was a success. The greatest difficulty was in the scarcity of cream; but, the creamery being really a small sideline of a pros- pering mercantile business, there was no fail to it. The boy who operated the factory did many other kinds of work. A farmers' meeting was held later to develop greater dairy interest. Factory No. 14 — Many years ago a creamery had been pro- moted here, and, like many of them in that day, failed from lack of support. The present factory is a modest little structure where whole milk is received, some of which is pasteurized and shipped to the cities and the remainder skimmed and the sweet cream pasteurized and sent to the city. There is an excellent and constant demand for sweet cream in our large cities. Any factory in this State which is able to obtain sweet milk in paying quantities Will find the shipping of sweet cream more profitable than the making of butter. This factory, though weak at first, has grown nicely, and bids fair to become one of the strongest in the State. A dairy meeting has been asked for at this place for some time and the request will be granted as soon as possible, but it has been a physi- cal impossibility to meet all the demands for such meetings. Factory No. 15 — This is one of the most prosperous butter factories in the State. It has been co-operative in fact as well as in name, and the present prosperity is largely a result of that co- operation. The butter-maker, a sound-headed young man with good working qualities, has frequently won prizes at State con- tests, consequently the inspector was not surprised to find the farmers of this community delivering a good, clean, sweet cream and milk. A farmers' meeting was held later for the purpose of. enthusing the farmers to more economical methods' of production. Factory No. 16 — This individual creamery, located in a fairly good-sized town has been hanging on for years, it paying too well to make it wise to quit, yet not well enough to make it much fun to run it. A little scolding of the farmers for bringing in inferior cream, a little instruction to the operator, regarding the manipula- tion of the Babcock test, and a little cheering up of the proprietor with an article in the local paper addressed to the patrons of the creamery, constituted the inspection of that creamery. Factory No. 17 — A small individual company presided over by the son of the proprietor. There being but little dairy produc- tion about this place, an old store building had been rented for use as a factory, the milk being received on the main floor, weighed State Dairy Commissioner. 21 and drawn through to the basement for separation where the churn- ing was also done. The room being long and narrow and poorly lighted with poor drainage, the conditions were not favorable for the establishment of a flourishing home market. It seemed not to matter whether the farmers brought milk or cream, the continual sight of the only half-clean factory had aided them in the natural tendencies to drop down from a high standard until a very large per cent of the cream and milk cans inspected at that plant were very dirty. Not only was there rust and grime on the outside, but slime of long standing on the inside of the cans. The farmers bringing these cans received a kind, yet earnest scolding. Many cans had been shipped or sent in by neighbors. To each of these, which merited it, an inspection tag, notifying the owner that the can was not sufficiently clean and giving specific directions for the best methods of cleaning, was tied. Then a bit of technical in- struction regarding the ripening of cream and a private roasting for the condition of the factory, and this factory was inspected. Factory No. 18 — This is a large centralized stock company located in one of the larger cities of the State. Though only a few years old, it is already doing a tremendous volume of business. Cream was being received by every train and from all directions. As a whole, the cream received was in fair condition. Occasionally a can of cream was received with extremely fine flavor, and occa- sionally a can was received in such bad shape that it was dumped into the sewer. As is common with these large plants, little or no inspection for cleanliness or instruction regarding best methods was needed. At this plant all of the cans arriving filled with cream are thoroughly washed and steamed before being returned. This guarantees at least a moderately clean receptacle for the next ship- ment. It is a plan which could wisely be adopted in many other factories of the State. Factory No. 19 — The history of this little plant, located in a small town, is interesting. It was built by the farmers in order that they might have a market. After a time it was discovered that the small quantity of goods received caused the cost of manu- facture to be rather high, so when a large centralized company established a receiving station in that town the creamery was closed, and the farmers patronized the station. It was soon noticed, however, that the prices paid at this town were not what the same company was paying in other nearby towns, and it was also no- ticed that in those towns having a local factory the prices paid by the large company were better than in this town. The farmers 22 Second Annual Report then again opened their own factory, and immediately the price paid at the receiving station shot up several points; in fact, to a point where the farmers could better afford to sell to the out-of- town company than to run their own factory, had they only been able to continue receiving such prices. Again the factory was closed, and again the price dropped. Now the farmers declare that they must continue to run their own factory in order to furnish competition, which will insure good prices for the entire community. At a meeting held at this place the farmers were urged to stand by their own concern, for, by so doing, they could soon build it up to a point where they could pay even with the large concern, and possibly better. The factory at this place was in very ordinary condition; the butter-maker, having been there many years, had drifted into the most easy methods possible, and not expecting the visit of an inspector, had not cleaned up, even periodically.- The butter-maker was an intelligent young man, and was thoroughly ashamed at the condition of the factory. This young man, the same as others of his class, was given a private hearing regarding the condition of his plant. Factory No. 20 — A small centralized factory, located in a prosperous farming community, in a community which had for many years been engaged in the production of beef, but because of the comparative decline of the beef industry and the increased cost of nearly everything, had gone into the dairy business to the extent of milking such cows as were found on the several farms, and the selling of the cream. For several years this plant did quite well, though hard pressed by two or three larger concerns. The factory was a thoroughly good one, and had it been properly managed, there would probably have been no failure. Though it ceased oper- ations once, it has again started, and to all appearance, is thriving. At a farmers' meeting at this place instruction and encouragement were given in the matter of production of more and better dairy goods. Factory No. 21 — This unfortunate institution is struggling to overcome the excessive first cost and poor arrangement of factory forced upon the farmers by a creamery building shark. The fac- tory had been supplied with every conceivable machine and tool for the complete and thorough operation of both a butter factory and a cheese ractory. The cheese equipment has never been set up. It is today lying in the store room, dusty, and in the way. Before the end of the first summer the large cream separator, costing $500.00, and good in its place, was shoved back to the wall, and is State Dairy Commissioner. 23 now for sale cheap, because the farmers have ceased bringing milk, and bring cream. About one-half of the factory space is being used as a factory. The remainder is storage space for tools not needed. Cream was being received in poor condition and was very difficult to get at that. A few farmers were anxious for the con- tinuance of the factory; many were hike-warm. Though the fac- tory was not in first-class condition, encouragement, not criticism, was the thing needed. Factory No. 22 — This is one of Missouri's best creameries, a co-operative creamery which has proven successful, largely because of the fact that a business man has been doing the business of the company for years. Though the manager was a merchant, not a farmer, he has taken a more intelligent and active interest in the improvement of farm conditions in that community than any farmer in the place. His influence as a leader in progressive farm- ing is worth an immeasurable amount to that community. The whole milk is still being received in this factory, and although the inspector examined about 400 cans of milk one hot morning in July, not one can of sour milk was discovered, and not one can which showed dirt of long standing, either on the inside or on the outside. Because of these conditions, it was not surprising to find the butter of exceptionally fine quality and bringing top prices. It has been the habit at this place for the members of the Board of Directors to take turns inspecting the milk as it arrives at the fac- tory. This inspection takes place about every three or four weeks. This system is excellent, for it educates the entire community in the meaning of the word clean, and the necessity for having all milk receptacles clean. Though there was little to do in the fac- tory in the way of instructing or inspecting, the inspector was kept busy for about three hours answering the questions of farmers re- garding the selection and improvement of their stock, the building of silos, etc. At this time about half an hour's work on the part of the inspector in going out a short distance into the country to look at a supposedly pure Jersey male, was able to save an earnest young farmer the disappointment which would certainly have come, had he purchased this animal, as he was contemplating. The animal was not pure, as claimed, and was an inferior animal for any breed. Factory No. 23 — The first impression of this place was far from good. The butter making department of the enterprise was located in an old and small back room of a large building ; the office was dingy, the goor filthy; the odor of stale eggs was constantly In 24 Second Annual Report the air, for a general produce and commission business was being conducted with the butter-making department as a branch line. Jt was a relief, indeed, to be informed that new quarters were being erected, and that inside of two or three weeks the creamery de- partment would be run independently and in a building especially suited to such work. The butter-maker, an energetic young man from Kansas, was working hard to keep things in shape. His per- sonal appearance was good. The patrons of this creamery being scattered all over one or two counties, could not well be reached for the purpose of improving the quality of cream they were sending. The special work at this place for the inspector was the advising of the manager regarding the efficiency of the several pasteurizers on the market and the advisability of installing such, along with tech- nical instruction to the butter-maker regarding temperature and per cent of acidity in connection with the pasteurizer. Factory No. 24 — A snugly built little factory in a section of the state most needing the rebuilding and improving influences of the dairy industry, yet appreciating it so little that the factory could scarcely be run without actual loss. By making up the sour cream into butter and the sweet cream into ice cream, and by mak- ing ice and delivering it to the stores and homes about the small town, and by cold storing articles for the merchants of town, the concern was able to operate with fair success. There is no ques- tion but that some day it will be a very decided success. But it is to be regretted that the people were induced to build so early. The town is on a railroad, which would make the shipping of cream safe and easy and really more profitable to the farmers during these infant days than would be the working up of the cream in a local factory, Two meetings have been held in this place for the pur- pose of encouraging the farmers to go more extensively into the production of cream. The encouragement of the manager and the instruction of the farmers were the inspection of that factory. Factory No. 25 — Several years ago a factory was constructed in a small town, and like many another in those days, seemed for a time to be certain to fail, and doubtless would have gone to the wall had not a thoroughly practical and personally agreeable man taken it. The individuality of the manager, coupled with the abil- ity as a worker, and his judgment as a salesman, placed this factory on a permanent footing. Soon it was discovered that considerable higher prices could be paid the farmers if sweet milk and sweet cream were sold in St. Louis and Chicago, rather than to make the fat up into butter. The demand for sweet goods enables this State Dairy Commissioner. 25 factory to pay the farmers from three to five cents a pound butter fat more than competing factories where butter only is made. The factory itself was not in first-class shape' as regards cleanliness. This condition had resulted more from the fact that the men en- gaged were overworked than from lack of disposition. The fac- tory had been rather poorly designed, and a great deal of "labor was necessary to overcome the ill arrangement of the several ma- chines. The inspector, because of his having had the opportunity to learn in so many different factories, was able to make some excellent suggestions regarding re-arrangement for ease in work- ing. Factory No. 26 — About 15 years ago a large creamery was erected at this place, and for some time did a very flourishing business, then the factory burned, and about the same time the low price of butter on the general market made the rebuilding of doubtful economy. The factory was rebuilt, however, but soon began to decline, and for several years lay idle. Sharp competi- tion from three directions and the following very prosperous con- dition of most of the farmers did not lend encouragement for its re- opening. Later an enterprising young butter-maker from a north- ern State, took hold of it and for a time prospered, but an enlarge- ment of the business became imperative. Recently the farmers, with the aid of the Commissioner, have organized into a co-oper- ative company and have taken the management of affairs, retain- ing the former manager as butter-maker. The factory was in poor repair, but had been kept in very satisfactory condition. If the same unselfish co-operation continues, which was manifest at the time of re-organization, this creamery can and will succeed. Factory No. 27 — The story of this factory is that of many an- other; built early and all but failed because a sufficient quantity of cream could not be obtained ; closed down for a number of years, and those of the community who did desire to engage in dairy work patronized a centralized creamery. Now the community is so well established in the habit of milking cows, and have also acqunred the habit of spending $20,000.00 to $25,000.00 of cream money each year, that the local concern has again re-opened, this time as a stock company and with modern machinery. Several times has the inspector been called upon to give advice regard- ing the re-arrangement and enlargement of the factory and in the purchase of equipment, and twice public meetings have been held for the purpose of interesting the farmers in the production of more and better stuff. 26 Second Annual Report Factory No. 28 — About ten miles off the railroad, in an old settled community, this little creamery is struggling for life. The natural pastures are poor in that section of the State, and many of the farmers have not yet taken hold of the matter with sufficient energy to build a good tame grass pasture, or to weed out the large per cent, of cows that do not pay for their keep. The butter- maker, an earnest young man, was not satisfied, and felt that he was not being paid a sufficient salary, and when the inspector learned that $32.00 a month was all this man received he was in- clined to agree with him, until, on further questioning for the purpose of learning the young man's real qualifications for a bet- ter position, it turned out that he had never attended a dairy school and never read any dairy papers ; did not know the meaning of the word "starter," and did not have enough of the science of his profession to enable him to really understand the explanation when given. Needless to say, this man will not be recommended for anything better than that which he has. The factory was in fairly good condition, though not really clean. A large amount of patient work will have to be done in this community. Factory No. 29 — A new co-operative creamery in an old sec- tion of the State, and in a neighborhood which produces men and women as fine as are grown anywhere, but which has very little patience with the dairy industry. Although this factory was built by a promoter, and against the judgment of the Dairy Com- missioner, every means possible is being put forth to make it suc- ceed. A thoroughly competent middle-aged man had charge of the factory, which was in good condition. Factory No. 30. — Another promoted factory which has been running three years because of the perseverance and pride of the people managing it. There is room for success at this point if the perseverance and pocketbooks of the present company can hold out until the farmers become educated to the value of the industry. A two days' meeting was held at this place for the purpose of im- proving the productive conditions. A really amusing incident in the construction of this (promoted) plant was that the farmers had been led to believe that they could refrigerate their butter and hold it for higher prices in a little box-like room, cooled only by a few yards of water coil, through which the water from a well was to be pumped for a few hours each day . Upon inquiry it was found that the deep well water rarely ever was cooler than 60 degrees. The department is endeavoring to build up this commun- ity. State Dairy Commissioner. 27 Factory No. 31. — A large centralized factory, with years of history and experience. Very little did this concern need in in- struction regarding methods or inspection of plant. Factory No. 32. — This is a very substantial little creamery, lo- cated in an old but not large town. It was built by private cap- ital and operated for a season, then was closed for want of suf- ficient raw material to keep it running. The following season it opened up again under new management, which has thus far been able to secure greater patronage, making final success probable. The plant was in very good condition, in fact, it was so tidy that it was quite the pride of the town. A pretty good trade, both in butter and ice cream, was maintained largely because of this popu- larity. The farmers were bringing in a fairly good grade of cream in clean receptacles. The work of the inspector at this place was to instruct the boy, who was making the butter, in sev- eral points covering the method of ripening the cream and tem- peratures in churning. Factory No. 33. — This factory offered a singular situation. Several miles off the railroad, in a quiet little town, it has been running several years, though with only modest success. The young man who owned the plant was operating it himself and making a pretty good living, but was not in a position to do any- thing which might in any may antagonize any of his patrons. He was an earnest worker, but failed completely in the matter of forcing or inducing the patrons to wash their milk cans and de- liver clean goods. About one-half of the milk received at this factory the morning of the inspection came in cans so dirty, both inside and out, as to be positively disgraceful. Many of the cans were coated on their inner surface with a heavy yellow scum, which does not accumulate in one week, nor in a month. The inspector tied inspection tags on the cans from 33 farms, and then run out of tags. In his 15 years of work of this nature, the inspector had never before seen so large a per cent, of very dirty cans. The butter-maker had tried to urge the farmers to take better care, but whatever he said was liable to give offense, and he soon learned to keep still. In this factory there was but little instruction needed by the butter-maker, but the inspector was badly needed. Need- less to say, the butter-maker was exceedingly grateful for this unexpected aid, for this was the first time in the history of the factory that an inspector had ever approached it. Factory No. 34 — A new stock company, located in one of our large cities for the purpose of making butter from shipped-in 28 Second Annual Report cream. The factory is new, and the butter-makers fairly compe- tent. At this point the technique of pasteurization was the phase of the butter-making industry that needed explaining to the maker. Factory No. 35 — A very substantial co-operative creamery, lo- cated in a German neighborhood in the western part of the State. These people, realizing the great value of the dairy industry, or- ganized themselves into a co-operative company, and opened a factory in order that they might have a market. Some hand sepa- rated cream and some milk was received, but in which ever form the butter fat arrived the directors insisted that it come in good condition. Natural ice being very difficult to obtain, an artificial refrigerator had been established and was working to the great satisfaction of all concerned. The butter-maker in this factory had learned his trade in that factory, and had never visited any other. Though -earnest and industrious, there were many points concerning the proper manipulation of the Babcock test and the propagation of artificial starters which he desired explained. In this factory the inspector was an instructor. Factory No. 36. — A stock company in a small city had rented the building of a company once gone to the wall. This new com- pany was compelled to overcome the bad reputation given the dairy industry by the former company, which had been unable to meet many of its obligations. The factory, though built for the pur- pose, was very poorly arranged, indeed. A great deal of the time and energy of the men at work was required to overcome the in- convenient arrangement of machines. Nor was that all, the fac- tory was very hard to keep clean, consequently was not in as good condition as it should have been. It was exceedingly dif- ficult at this point to secure cream of good quality. Add to this the difficulty the manager was having with his butter-maker, a man who, though honest, well-meaning and faithful, was so slow that it took him until three o'clock in the afternoon to make a batch of 350 pounds of butter. Another man in the testing room was equally slow. At this place it gave the inspector pleasure to be able to direct the manager to a competent and up-to-date butter- maker who was in quest of a position. Factory No. 37 — A private creamery, in a pleasant old town, run by an old man. The factory was of the old style construc- tion, with a shelf -like upper floor, which difficult to clean, and pro- ducing a dark and low room underneath. Milk was received daily at this factory, and the industrious butter-maker kept the fac- tory reasonably clean, where the work was being done. A very good State Dairy Commissioner. 29 butter was produced, and a very good price paid to the farmers. As a whole, the farmers were sufficiently careful in the cleaning of cans, though a few needed a little official jolting. Factory No. 38 — The creamery business of this town has a varied history. The farmers co-operated to the extent of build- ing a factory, then co-operation among the farmers ceased, and the factory closed. Several times it has been rented, and as often closed down. At the time of the inspection the manager was having very good success. It was a combined factory, putting a feed"mill upstairs, and a creamery down, and strangely enough, the individual who had the management in his own hands was allow- ing the buttermilk to flow down a nearby creek, instead of mixing it with the toll abtained upstairs and converting it into pork. The idea had occurred to the man, but he did not appreciate the feeding value of buttermilk, so had not made the venture. Here the best service of the inspector was that of instructing on farm methods. Factory No. 39 — A stock company, located in a small city, re- ceiving cream both locally and by shipment from towns not far distant on the railroad. Modern machinery and practical skill on the part of the butter-maker enabled this factory to turn out a very good grade of butter, and the pleasant manner of the man- ager had induced the patrons to take the best care of their cream and deliver it in clean cans. Though young, this company is doing an excellent business, and in time will doubtless be one of the leading of the State. A farmers' meeting was held later to help get the patrons to producing more economically. Factory No. 40 — This is a new factory, located in one of our larger cities. It is new, and was in good repair and good condi- tion at the time of inspection. Naturally all the cream worked up at this plant had been shipped in. The usual difficulties ex- perienced in connection with hand separated cream were being met at this factory. Factory No. 4.1 — A modest little creamery, making a neat little profit in a small city. The success of this venture was due solely to the energy and business ability and pleasant manner of the manager, who was also a butter-maker. Though past middle age, and with hair almost white from years, this man was a marvel for rapidity in work, turning off without friction or fuss as much work as is usually assigned two men. He said he preferred to do it rather than have the average young man around. No dirty cans were found coming to this plant, for the butter-maker would have shamed any man bringing such. No inspection was needed 30 Second Annual Report here, and but little instruction, except to the farmers, who needed a great deal along the line of economy in production, which, how- ever, holds true all over the State. Factory No. 4-2 — A receiving station for milk was established for the purpose of supplying a confectionery and bakery in a near- by city. Soon the quantity of milk and cream obtained exceeded the amount needed, and a churn was added to work up the sur- plus. Thus the factory became started. It is a successful little plant, and very useful to the farmers of the neighborhood, and will doubtless be continued long years after the present owner ceases to operate it. It was in good condition. Factory No. 43 — A handful of farmers, realizing the great advantage of dairy farming, and realizing, too, the adaptability of their part of the country for the industry, clubbed together and built a modest little factory to be run on the co-operative plan. So long as the novelty lasted, cream in paying quantities was obtained, but since then for some time it has been running because of the un- selfish co-operation of a few men ; one man even practically giv- ing his time to the company two days a week to make the butter, in order that the producer might receive as great a price as possible for his butter fat. The factory was in very good condition, and the management highly deserving assistance from the State, which it shall receive. LIST OF CREAMERIES IN MISSOURI. Name. Location. Agricultural College Altenburg Creamery Co Alma Creamery Co Arcadia Creamery Co Billings Creamery Co Blue Valley Creamery Co ... . Blue Star Creamery Co Canton Creamery Co Carrollton Creamery Co Carpenter-Schafer Cream' y Co, Clearmont Creamery Co Clover Leaf Creamery Co Clinton Creamery Co Concordia Creamery Co Conception Creamery Co Corder Creamery Co Colonial Creamery Co County. Kind. Manager. Columbia. . . . Altenburg Alma Arcadia Billings St. Joseph . . St. Joseph. . . Canton Carrollton . . Butler Clearmont. . . Lockwood Clinton Concordia. . . . Conception Jc. Corder St. Louis Boone Perry Lafayette. . Iron Christian. .. Buchanan. . Buchanan . Lewis Carroll. . . . Bates Nodaway. . Dade Henry Pettis Nodaway. . Lafayette. . St. Louis. . . State. . . Co-op. . Indiv. . . Co-op. . Co-op. . Stock . . . Stock . . . Co-op . . . Indiv . . . Stock... Stock . . . Indiv. . . . Indiv Co-op. . . Stock . . . Co-op. . . Stock . . . C. H. Eckles. W. J. Drumtra. Chas. Schilling. Louis Miller. J. B. Berghaus. J. A Walker H. I. Saferstein. F. M. DeVilbiss. J. P. Welch. Carpenter & Schafer. P. P. Newlon. H. Haubein. C. W. Michael. A. Bergman. P. J. Lahr. G. A. Frerking. W. E. Redell. State Dairy Commissioner. 31 LIST OF CREAMERIES IN MISSOURI— Continued. Name. Location. County. Kind. Manager. Emma Pettis L. A. Meyer. Excelsior Creamery Co Excelsior Spgs Clay Thos. Morgan. Freistatt Creamery Co Freistatt Lawrence. . . Indiv Ferdinand Worm. . Frohna Indiv M. Mueller & Son. Gold Bell Creamery Co Greenridge. . . . Pettis Indiv F. E. Ream. Harrison Creamery Co Bethany Harrison .... Stock C. L. Dille. Hannibal Creamery Co Hannibal .... Marion Stock Frauk Rohrer. Hamilton Creamery Co Hamilton Caldwell... . Stock J. H. Wines. Holden Johnson. . . . Co-op Jas. Eldredge. Kansas-Missouri Produce Co. . Joplin Jasper Stock H. E. Davis. Kirksville Creamery Co Kirksville Adair Co-op J. F. Foncannon. LaGrange Creamery Co LaGrange Lewis Co-op S. G. Lewis. St. Joseph Buchanan. . . Indiv Wm. Lewis. Maeon Macon Stock Rudolph Miller. Mansfield Creamery Co Wright Mansfield. . .' Co-op E. G. Comstock. May wood Creamery Co May wood Lewis Indiv Wm. Davis. Kansas City. . . Jackson. . . . Stock C.W. Kent. Monroe City Creamery Co ... . Monroe City. . . Monroe Co-op H. P. Noller. National Creamery Co St. Joseph .... Buchanan.. . Stock Mr. Gabe. Neosho Creamery Co Neosho Newton Indiv O. P. Cozatt. New Era Creamery Co New Melle .... St. Charles. . Indiv E. S. Karrenbrock. Nixa Christian.. . . Co-op G. W. Noker. Oakton Creamery Co Lamar Barton Co-op Ed. Thieband. Springfield, . . . Greene Stock J. B. Dunlap. Palmyra Creamery Co Palmyra Marion Indiv J. L Rohrer. Stewarts ville Creamery Co Stewartsville. . DeKalb .... Indiv C. J. Armstrong. Sweet Springs Creamery Co . . Sedalia Pettis Stock Myers & Bauer. Saline County Creamery Co . . . Marshall Saline Stock L. M. Steele. CHEESE FACTORY INSPECTION. The cheese industry of Missouri is not great. There are not as many factories in the State now as there were 10 or 15 years ago. The cheese factory is peculiarly adapted to certain condi- tions and peculiarly unadapted to withstand certain forms of com- petition. The farmers of Missouri, as a whole, are prosperous, be- cause the soil is fertile and the climate mild. While lands were comparatively cheap and labor difficult to obtain, the farmers could not afford to spend any great amount of time in the dairy phase of farming. The monotony of drawing the heavy loads of milk to the 32 Second Annual Report cheese factory and drawing back the sour whey was so great that in many places near the railroad the farmers purchased hand sep- arators and shipped cream and fed the skim milk. This has caused the decline of several cheese factories. The ideal place for a cheese factory in Missouri is back away from the railroad in some sec- tion which is blessed with pure water and pastures in abundance. The Ozark region of South Missouri will, some day, surprise Amer- ica with her fine cheese. The dairy Commissioner, acting as inspector of cheese fac- tories of the State, met the following conditions : Factory No. 1 — This is an individual factory, owned by a merchant and operated by an old man, who learned the science and the practice of cheese-making in three days. The old gentleman was very courteous to the inspector, lent him considerable assist- ance in testing the milk of patrons as they arrived, and was pleased to learn that the State was really trying to do something for the cheese industry, yet when it was explained that the method used was not the method of our best cheese-makers, and that in fact a heavy loss had occured during the process of converting the milk into cheese, very little interest was manifested. He preferred "the good old way," and clung to it. The factory was clean. Factory No. 2 — Another individual cheese factory, located many miles from the railroad, and operated during the past few years by a man who evidently possessed very singular notions re- garding cleanliness. The factory was exceedingly dirty, though the testimony of the manager, who had but a few days before taken charge, was to effect that it was at the time of the inspec- tion two hundred per cent, better than it had been during some periods of the past. The new management was putting matters right quite rapidly. One great difficulty in the past was the very poor quality of some of the milk received. Upon testing the milk of each patron with the Babcock test, carried for the purpose, and with the lactometer, it was discovered that considerable of the milk was also skimmed or watered. One patron's milk, which had arrived in a two-third's sour condition, in a can positively filthy, had also been both skimmed and watered. It was certainly the most invaluable batch of milk that could very well be de- livered. The inspection tag was tied to these cans and under- scored. A letter was also written to the owner on the subject. According to the report of the manager, received later, the jolt was sufficient to cause thorough cleaning of the cans. At this place also milk was delivered from the farm of a widow lady, State Dairy Commissioner. 33 which milk had been heavily watered. She did not take kindly to the suggestions of improvement, and quit delivering, to the relief of the manager. Such a thing as a State Inspector of cheese fac- tories was an unknown thing in this section. The inspection will be followed up. Factory No. 3 — This is a small factory doing a small business in a small town. Less than 1,000 pounds of milk were received on the morning of the inspection, but of that the maker, because of poor methods, lost about 10 per cent, of the total cheese prop- erties of the milk. It required less than 10 minutes for the in- spector to explain and show how to retain the remaining 10 per cent. The factory was reasonably clean, and what cheese was ob- tained was fairly good. Factory No. 4 — A small stock company, in a small town away from the railroad, had been running this factory for years with reasonable success. The quality of cheese, though not above criti- cism, was marketable, because reasonably well made in a clean fac- tory. At this place some difficulty was experienced because of the indecent competition of cheese-makers from another State. Factory No. 5 — Many miles from the railroad a little cheese factory was built something over twenty years ago on a corner of the farm of a man who built and operated this factory, pri- marily, that he might have a market for the milk produced by his herd of good Jersey cows. A few neighbors living near also patronized the same factory. It was a shabby little place to look at, but had furnished a market, which otherwise could not have been. Upon testing the milk at this point no skimming or water- ing was discovered. Factory No. 6 — Eight miles from town this co-operative com- pany had erected a very modest little cheese factory. It was built of local lumber, sawed at a small nearby mill, and had cost but a few hundred dollars complete. The inspector, driving out to the factory from town and arriving there at a little past six in the morning, found business well under way. It was certainly a cheer- ful sight seeing load after load of nice sweet milk arriving in clean shining cans and received by a young man in clean clothes and working in a factory as near spotless as an abundance of soap and water and work could make it. Under these conditions it was no surprise to find the leading dairy journals upon this man's reading table. This young man deserves assistance, and will receive it, for the State needs such men. DC-3 34 Second Annual Report Factory No. 7 — An individual enterprise, located in a small community of quite well disposed people. The factory was both new and modern, having what is unknown to the older factories — a whey tank, where it can be cleaned. This factory had been built and the patronage increased to a point where four thousand pounds of milk were being received each day. This building-up process under the first management required less than a year's time. The business was then sold, and the new proprietor, though really an expert cheese-maker, had in less than two years' time run the business down. to such a point that it could not be profit- ably continued. The cheese was good and commanded a good price; the factory was clean; the price paid to the farmers was satisfactory ; yet patronage continued to leave him, and simply be- cause he was too short spoken, too unsociable. A sour habit cost this man his business. Factory No. 8 — In the building of this enterprise there is a suggestion for many small towns like the one in which this cheese factory is located. Though the town is old, the inhabitants are few. The town is surrounded by a good farming community, yet in the town itself there is very little to attract a buyer. The en- terprising merchants of this town raised the necessary amount of money, which in this case was only about $200.00, to renovate and remodel a little old feed mill that it might be used as a cheese factory. This building was then given to a private firm for a per- iod of three years, without rent, under contract that during that length of time the ones accepting the courtesy conduct a cheese factory therein. So far the scheme has worked well. The boys operating the factory, having but little capital, were able to com- mence operations. The farmers obtained a market for their milk to a very good advantage, and the merchants, because of the in- creased trade brought to the town, very soon won back the amount of money invested in the plant. In a great many little towns some building can be found which can be worked over in much the same manner. With the lot, factory and well thus furnished by the public-spirited citizens of the town, the equipment being pur- chased where obtainable to best advantage, the entire factory, ready for operation, need not cost over $500.00. The young man operating this factory, though earnest and desiring to do just right, was operating with methods which have, for the past 15 or more years, been out of date — not used by our best cheese-mak- ers. One grave mistake which he was making was that of pay- ing for the milk at so much per hundred pounds, regardless of its Fig. 3. Cheese factory at Denton, Mo. Fig. 4. Cheese curing room at Blairstown, Mo., factory. State Dairy Commissioner. 35 cheese-making qualities. Learning this, the inspector was not at all surprised at the loads of milk which had been either skimmed or watered, for under that system of paying a mixture of skim milk and water would bring the same price as good, unadulterated, rich milk. The non-fatty solids in the milk delivered at that fac- tory ranged from 6 per cent, to 9 per cent., the lower having been watered and the higher having been skimmed. The fat ranged from 7 per cent, to 5.5 per cent., the former sample having been both skimmed and watered. These are the conditions which grow up about a system of paying by the hundredweight, in which a premium is offered for dishonesty. Considerable time was spent at this factory teaching the cheese-maker how to use the Bab- cock test and the lactometer. Factory No. 9 — A new factory, located in a small but new town, and operated by its owner, an earnest, intelligent young man from a Northern State. The factory had been well built for the purpose, and a pretty good article of cheese was the result. The inspection of this factory showed the same conditions as to buy- ing the milk by the hundredweight as described in Factory No. 8. "We treat every man alike, pay the same price to all." This was the motto of the management. It was the erroneous application of this company's motto which had developed several petty grafters* in the neighborhood; one even boasting openly that he made but- ter to sell and still got as much for his milk as his neighbor, who* was foolish enough to deliver honest goods. Nearly a whole day was spent at this plant teaching the operator how to use the Bab- cock test and the lactometer, and the necessity for so doing. Factory No. 10 — This was one of the old factories of the State, established before the days of the Babcock test, and before it was considered necessary to have a whey tank, where it could be cleaned out once in a generation. A deep cistern was dug, in which the warm whey was run daily. Imagine the mess. The milk sugar, the material which breaks down to form the acid or sourness of milk, and the milk albumen, material very similar to the white of egg, hastened in their digestion and decay by the rennet and previous filth of the cistern. For years this practice had been followed. This rotten mess was daily being drawn into the milk cans and returned to the farm, when it arrived about noon. That evening, after a nominal washing, the cans received the warm milk which on the morrow was to become cheese. The organisms of decay immediately commenced their operations. The cheese made from such milk carried the cistern odor to the market and was 36 Second Annual Report graded off in flavor. The milk was purchased by the hundred- weight, and had been for years. Result: about one-fourth of the milk delivered on the morning of the inspection had been par- tially skimmed. A cheese made from partially skimmed milk is rubbery and hard. Add to this the flavor given by the old whey cistern, and you have the conditions which are the natural fruit of "the good old way" in cheese-making. The poorer the milk received the poorer becomes the cheese, and the smaller the price obtained for cheese the more careless the farmers become with their milk. Considerable time was spent here by the inspector in the endeavor to get these people together, make them take a square look at themselves and their conditions, and start again. Factory No. 11 — This fairly successful little individual cheese plant was started several years ago, before the days of the cen- tralized creamery. The farmers, receiving a good price for their milk, continued drawing the milk, even though there had been an endeavor to run the local plant out. Although the method used in the making of the cheese at this factory was not such as used ■by our best cheese-makers, the maker was careful in the selection of the milk and the handling of the curd, and thus obtained a very good cheese. The whey cistern at this plant was digusting in the extreme, it being merely a shallow well curbed up with wooden curbing. It could not be cleaned, and had never been cleaned in its many years of use. The top was open, and flies by the thou- sands and maggots by the quart were holding banquet in the crev- ices of the curbing and the corners of the well. Had the good housewives in that section of the country been one-tenth part as «careless in their work as was the builder of that factory, ruin to this enterprise would have resulted. Factory No. 12 — An individual owned this modest little plant and operated it by himself. Because the "good old way" of doing things still in vogue, success has been very modest, perseverance and economy being the chief factors in success. Several farmers brought in milk, which had been partially skimmed, and a few ^brought in dirty cans. Little wonder cheese made in those states, where traveling instructors and state inspectors have worked for .years, is better as a whole than that made in Missouri. Factory No. 13 — This factory, built many years ago, first pros- pered, then declined. The poor quality of milk received made it impossible for the cheese-maker to turn out a first-class cheese. 'The poor price paid for the milk, the farmers claimed, did not warrant putting much work into it. When upon the very verge Fig. 5. In this shallow well, filthy from years of use without cleaning, occurred the life spoken of in criticism of factory No. 11. State Dairy Commissioner. 37 of failure the company appealed to the State for assistance, it was given. The suggestions of the State's men were followed. The whey tank was elevated where it could be drained and cleaned. The cooling room was provided with better venitlation. A curd mill and racks were provided, in order that the cheese-maker might con- trol his make in the hot summer months. That was nearly three \ears ago. Last summer, while in the southwestern part of the State inspecting factories, the inspector stepped into several gro- cery stores with the intention of finding better market for the cheese made in Missouri, and to his delight he found in one of the largest grocery stores in Joplin cheese being sold from this fac- tory, which had once so nearly failed. The proprietor of the store informed the inspector that that cheese was better than any he could buy from New York or Wisconsin. It was top-notch cheese and bringing about two cents a pound more at that particular time than was the cheese from most other factories of the State. Good cheese can be made in Missouri, and will be as soon as farm- ers and the cheese-maker have a better understanding of their relations to each other and of the foundation requisites of the cheese factories. Factory No. 1U — This is a creamery which occasionally makes cheese when choice milk is obtainable. It makes no particular pretense at the cheese industry, though very fine cheese is made which pays well. The factory was in a very clean condition, and the cheese-maker thoroughly competent and independent of the in- spector's assistance. Factory No. 15 — This is a little individual factory operated orr the farm of the owner, largely for the benefit of himself, in order that he might have a sure market for the product of his own; herd. A few neighbors contributed, but not to any great extent. . The factory was in good condition, and the methods used not de- manding change. Factory No. 16 — A little private factory, many miles from thee railroad, also on the farm of the owner, who conducted the fac- tory to furnish market for the milk of his own herd. Having the j milk under his own care from the time of drawing until the cheese' was sold, a very good article was produced. There are a few Germans in Perry county, and a few Swiss in* Howell county, and a few Italians in Crawford county, who make small quantities of cheese for their own use and the local market. It has been impossible to discover all such parties. '38 Second Annual Report LIST OF CHEESE FACTORIES IN MISSOURI. Name. Location. County. Kind. Manager. C. H. Eckles. Altamont Daviess .... Indiv R. T. McCaskey. Andrew Indiv L.E.Sargent. Pattonsburg. . . Daviess .... Indiv E. C. Morrison. 'California Cheese Co California Cainesville .... Moniteau. . . Harrison Indiv Stock Cainesville Cheese Co J. French. Cold Springs Cheese Co Clinton Indiv C. C. McCrea. Gem Cheese Co Indiv. . Johnson Bros. Cheese Co Blairstown.. . . Henry Arthur Johnson. Johnson .... C. W. Johnson. Knox Cheese Co Knox City .... Mabel Pattonsburg. . . E. P. Taylor. Model Cheese Co Clinton Daviess .... Knox Daviess .... Co-op J. T. Nicholson. :Mabel Cheese Co "Newark Cheese Co .Pattonsburg Cheese Co Indiv W. H. McCaskey. IPrairie City Cheese Co Rockville Co-op C. Hegnauer. CONDENSED MILK FACTORY INSPECTION. The making of condensed milk is a new industry in Missouri. Two factories were built in the spring of 1906 and operated that summer with fair success. The greatest drawback for that in- dustry in Missouri is the great difficulty of obtaining a sufficient quantity of milk. The farmers of this State are in the habit of Taising large quantities of corn and large numbers of hogs, and to them the value of the skim milk for feeding purposes is so great that the extra price paid by the condensery is scarcely enough to induce them to part with this choicest of calf and pig food. As the farms become smaller and the dairymen more numerous, the condensery will come with rapidity. Factory No. 1 — A stock company, located in a comfortable lit- tle city, where the milk supply is pretty good. The equipment for the factory was new, and the operator apparently a very practical man. The building was well kept, and an especially good quality of condensed milk was made. Factory No. 2 — This is a small factory in a small town, located in a section of the country which needs the dairy industry very much. The factory was well kept, and an exceedingly good con- densed milk was being made. Dairying being a new industry in that State Dairy Commissioner. 39 section of the country, it was difficult to obtain a sufficient quantity. A meeting of the farmers was held, and the Commissioner lectured for the purpose of arousing interest in the industry and instruct- ing the farmers how to produce milk more economically and how to care for it in a way which would be of most value to the con- densery. There is room in Missouri for many more condenseries, and the Commissioner will take delight in doing all possible to aid cap- ital in locating. LIST OF CONDENSED MILK FACTORIES IN MISSOURI. Name. Location. County. Kind. Victor Cond. Milk Co. Mo. Cond. Milk Co . . Cameron. Kahoka. . Clinton . Clark... Stock. Stock . Manager. E. J. Eakins. A. G. Trump. INSPECTION OF CITY DAIRIES. Many times, and from all parts of the State, requests have come to this Department for aid in the task of securing a better milk supply. It was with pleasure that an inspector was sent to as many towns as possible. This is an important work, and one which should receive a far greater amount of attention than it was possi- ble to give during the past year, and although the majority of the samples tested showed a normal milk and one reasonably rich in fat, there were many samples which had been either skimmed or watered. But worse than skimming and watering is the adding of some chemical preservative, of which kind several samples were found. In some neighborhoods it is exceedingly difficult to get good milk at any price. There are several kinds of preservative on the market, each selling under its own fancy and frigid sounding name. Some samples of milk obtained would remain sweet for three and four days in the hot weather of August. Any young child taking such milk is almost certain to become ill, and, if continued, past the point of recovery. Another and more prevalent form of bad milk was that which had been produced under such unsanitary, even filthy, conditions that it would become offensive and almost putrid before souring. Practically all milk which, upon getting old, develops gas, causing the entire mass of curd to look spongy and float, has been badly inoculated with the bacteria which develop in cow manure. The growth of these organisms, after the child has drunk the milk, 40 Second Annual Report gives rise to a large proportion of the cases of stomach trouble and other digestive ailments of small children. Every village in the State should pass ordinances requiring the inspection of the dairies supplying milk in the village. These ordinances should conform to the laws of the State, but should be carried into effect by the local authorities. There is reason to believe it would be better to have all inspection done by the State Inspector, but such is now absolutely impossible. The amount of money appropriated and the number of men who can legally be appointed are ridiculously small, compared to the vast amount of work along this line. To make this line of work, and it is a very important phase, be truly effective, there should not only be inspection of the milk as it is delivered in town, but in- spection of the stables and drinking conveniences of the cows pro- ducing the milk. The inspection of stables leads to the inspection of the cows themselves, and this brings up another and very im- portant phase of the business. The disease, tuberculosis, is already very thoroughly distributed over the State. Many herds of cows kept for dairy purposes are badly infected. In a dairy herd, under the usual mode of handling, the disease will spread rapidly, until in a few years the entire herd will become rotten with the disease, making it very dangerous for the children consuming the milk. Every village in the State should protect the infants given to its keeping by granting permits to sell milk only to such men as will provide a certificate from the State Veterinarian, to the effect that his cows are clean from this disease. It is earnestly to be hoped that in the very near future a State law will be passed governing this phase of the work, and that sufficient funds will be provided to handle it in a manner in keeping with the importance of it. THE OLEOMARGARINE CONDITIONS. Early in April, 1906, the Commissioner took up the fight against the illegal sale of oleomargarine in St. Louis. As a result of a thorough investigation, it was discovered that large quanti- ties of oleomargarine were being sold in St. Louis, and that very little of it, if any, was sold under the conditions laid down by the laws of the State of Missouri. The several market places of the city were loaded with both colored and uncolored oleomargarine, the uncolored being sold as country butter under the name of "Fresh Northern Roll," "Fresh Country Roll," etc., never saying that the article was butter, yet using such words as to lead the If : ! - p MP ■1 SPOL'M) M ■ PA1L . ■ BEST ■ ■ ELGIN ■ .■ . ■ - '^ ■ ■ ■ V n I'iii _i_ HPttS»wil#W >> ROLL. ■ ■' : ■ 1 ' Fig. 6. A typical oleo stand in St. Louis. Notice the misleading placards: "Best Country Roll." "Choice Or earner y." "Best Elgin Dreamery." There was no butter sold at this place. State Dairy Commissioner. 41. purchaser to naturally infer that the article is butter, inasmuch as it closely resembles the real article. The colored oleo was being sold as creamery butter under the misleading names of "Fresh Creamery," "Extra Elgin," Fancy Creamery," etc., in no case using the word butter on the placard, but in all cases deceiving the pur- chaser into believing that he is receiving that for which he asks. See figure 6. The use of the word "Jersey" and "Guernsey" and "Elgin," and the words "creamery" and "dairy," is very common with the apparent intent of deceiving. This imitation of butter was being sold in the amount of about $25,000.00 worth per month, and practically all being consumed by people who believed that they were receiving the real article. Believing, as he does, that the- consumer has a right to know what he is consuming, and that if he desire butter, he should receive butter, and if he desire oleomarga- rine, he should be allowed the privilege of using it, and believing- also that the producers and manufacturers of butter have a right to the natural market for butter, the Commissioner purchased on the open market many samples of what appeared to be butter. He- asked for creamery butter or dairy butter, but the chemist's an- alysis showed that he had received colored oleo or white oleo. The analysis of the several samples was first made by the chemist of the Agricultural Experiment Station, but the chemist resigned, his life work having been nearly completed, and it was thought best to have other analyses made by some one who would be available for court. Accordingly, samples of same goods were sent to St. Louis> where the analyses were made by Dr. Henry Dettmer in the labor- atory of the city by the courtesy of Dr. Bond of the board of health and Dr. Buckland, the city chemist. It is only fair here to say that had it not been for the courtesy of Dr. Buckland, the difficul- ties would have been much greater. The information was finally got in shape and the cases started. Several arrests were made; then an interesting thing occurred. In about thirty-six hours after the arrest of the retail oleo dealers in St. Louis, two packing-house representatives from Chicago were in St. Louis to encourage and advise those in trouble. After some conference regarding the state of affairs, one of the gentlemen was heard to say : "We are going to shoot those Missouri State laws so d — d full of holes that those fellows will forget that they were ever living," having reference, of course, to the Commissioner who was endeavoring to do his duty in regard to these illegal sales. The cases were set for hearing some weeks ahead, for the court calendar was crowded with the quarrels resulting naturally in the fermented quarters of the big 42 Second Annual Report city. The prosecuting attorney, Mr. J. D. Dalton, was interested in the cases and gave them what time he could, but it was well known that his time was crowded, and also that the oleo people would employ high grade legal assistance. It was necessary that these several cases for the State be in the hands of as good an at- torney as could be found in the defendant's ranks. Mr. A. H. Roudebush was then employed to assist the State, and right here let it be said that had it not been for the generous support of Mr. S. B. Shilling and Mr. Chas. Y. Knight of the National Dairy Union in providing means for employing extra counsel, the State's cases would doubtless have fared hard. The following shows the dates set for trial and the continu- ances of same: May 1, 1906 — Warrants issued. May 23, 1906 — Amended information filed. June 15, 1906 — Motion to quash filed and overruled. June 29, 1906 — Continued by court. July 7, 1906 — Continuance asked by defendants, granted. August 24, 1906 — Continuance asked by defendants, granted. Sept. 12, 1906 — Continuance asked by defendants, granted. October. 22, 1906 — Continued by court. November 24, 1906 — Demurrer overruled. Nov. 26, 1906 — Continuance asked by defendants, granted. Dec. 19, 1906 — Continuance asked by defendants, granted. January 24, 1907 — Next date set for trial. The State was ready for trial on the first date set. It has con- stantly endeavored to bring the matter to a conclusion, yet at this time, the close of the old year, the cases are still undecided. Court fights are slow fights, and many are the discouraging features, and not least among these discouraging elements is the general apathy on the part of the men who should be most keenly interested — the dairy farmers of the State and the creamery man- agers. In the entire State of Missouri about $50,000.00 is spent every month for oleomargarine, which is consumed as butter. The producers and manufacturers of butter have a right to that market, and could have it, if they showed one-tenth part the active interest exhibited by the well-organized law violators. The sum of 25 cents a year from each and every dairy farmer in Missouri, rightly used, would force these illicit dealers to be fair. It would give the con- sumer of butter a chance to eat butter, and it would give the poor State Dairy Commissioner. 43 man, "the poor laboring man," that the oleo people profess to love so well, a chance to purchase oleo as such and at a decent price. 20 of these checks are good for One pound cf Best 20-ceot Greanijery — AT- J Y CREAMERY CO. Union Market. Morgan St. Side Fig. 7. This is a reproduction of one of the trading checks given at one of the fake Abutter stands in St. Louis. Though this work is slow and unpleasant, it will be continued •as long as the present incumbent is in office. DAIRY MEETINGS HELD. The demand for instruction along the lines of dairy husbandry has been greater than could be supplied. Although the Commis- sioner, during the past year, delivered just one hundred lectures to about twenty thousand farmers of this State on subjects pertaining to "Maintenance of Soil Fertility," "Economical Milk Production," "The Weeding Out of the Unprofitable Members of the Herd," "The Experience of Missouri Farmers with the Silo," "Stable Con- struction for Sanitary Dairy," etc., there yet remain many com- munities in the State where meetings of similar nature have been asked for and where meetings will be held as soon as it is possible to do so. It is the policy of this department to co-operate with any and all other organizations, or individuals, who have for their ob- ject the up-building of the agricultural interests of Missouri. In this connection it is only fair to mention that the State Board of Agri- culture has been of great assistance, many dairy meetings being held in conjunction with local corn shows, which were encouraged by the farmers' institute department of the State Board of Agri- culture. The Missouri Pacific railway, through its industrial de- partment, advertised many meetings in Southeast Missouri, which advertising was taken advantage of by the Commissioner to meet a greater number of farmers in a short space of time. The Colonial Creamery Company of St. Louis and the Blue Valley Creamery Company of St. Joseph have each, through their territorial de- partments, arranged series of meetings and advertised same, which greatly aided in the accomplishing of real good all over the State. Calls have come from managers of small creameries for meetings 44 Second Annual Report to be held in their midst. It was always the delight of the Com- missioner to respond to such calls, and when there, to organize the farmers, if they had not previously done so, into permanent little societies, which should hold meetings once a month during the winter season, and at which the old men could advise the young and the young inspire the old, and all together thresh out and weigh and sift the ideas and plans which circulate in the agricultural press. For the farmers of Missouri to produce 100 per cent, more profit from their farms than they are producing at present is en- tirely possible. It it now up to the organized agricultural insti- tutions of the State to teach the farmer how to accomplish this re- sult. WRITING FOR PAPERS. Although the agricultural lecture is by far more potent with those that receive it than would be the same things said in a paper, the modern agricultural and country newspapers reach so many more people that use has also been made of this means of reaching the people. During the past year the Commissioner has written about fifty timely articles, which were published in as many as 125 different papers the same week, making each article accessible to about one million people. A large part of this work also was done in co-operation with the State Board of Agriculture. These ar- ticles dealt with the technical points connected with the dairy in- dustry. Several were published in the German language, as well as the English. Just how much good has been done by this method it is im- possible to determine, but the fact that the papers have frequently requested more copy of the kind indicate that they are, at least, of interest to their readers. NEEDED LEGISLATION. Without desiring to create any undue prejudice or to "rake any muck," it seems best that the actual conditions regarding some phases of the dairy industry be made known. Our large cities are crying for more milk. To supply the demand of St. Louis it is often necessary to ship in milk from Chicago. Why is milk not produced in more abundance in this State? A thorough investigation of this matter reveals several reasons why, one of which was the poor quality of the high-priced State Dairy Commissioner. 45 feeds, such as bran, oil meal, cotton seed meal, etc., now being sold. Not infrequently it was found that herds of cows, being fed the usual quantity of bran with other feeds, did not produce the usual quantity of milk. The bran was found to have been adulterated with ground corn cobs and oat hulls, until its feeding value had been greatly impaired, in some cases reducing it one-half. The other grains were found also to be more or less adulterated. The State should protect her producers. Cream Testing — The advent of the centralized creameries, the liand cream separator and the Babcock tester, have solved many problems for the dairy farmer, but have brought into existence others which must be met. Scattered all over the State in a thou- sand different communities there are about 25,000 farmers who make a practice of selling cream, the value of which is rated by the percentage of butter fat present. The farmers, as a whole, have not the facilities for determining the grade of their own cream, and to many the whole process looks like a trick to defraud. It is but natural then that the cream buyer who gives the highest test is the one who will receive the goods. By co-operating with the farmer in many communities this department has been convinced that in many localities gross in- justice is being done. A few of the larger companies, those which buy cream in many localities, will, in a place where there is com- petition, test high — that is, if the cream in reality possesses 30 per cent, fat, it is called 33 or 35 per cent., and the farmer receives pay for a quantity not present. The local creamery buying only in that locality is then called upon to explain why it does not give as liigh tests as the other fellow. It cannot do so and live, whereas the large concern, by cutting down the test in places where there is no competition, is liable to come out even or better. The natural result of this unfair competition is that the small company is starved out and forced to close its doors. Occasionally the representatives of some of the large concerns say openly that it is their intention to kill the small plant and then pay what they please to the farmers after that. This running out process has occurred in several places in the State and is now being attempted in many more. At present there is no law in this State covering this offense. Inspection of Dairy Herds for Tuberculosis — The number of animals now affected with this dread disease is not great, but is thoroughly distributed and is increasing. Now is the best time for stamping out the disease. In 10 or 15 years from now it will cost 46 Second Annual Report the State many, many times as much, after having done untold injury. It is earnestly to be hoped that provision will soon be made for checking this disease. OPERATING THE BABCOCK TEST. (By Frank Lee Austin.) With over twelve continuous months of experience in operating the Babcock test in one of the large western creameries, where from three to eight hundred tests are made daily, and where the work is practiced to a fine point of correctness, I present the following out- line for operating the test, which, when carefully and studiously followed, will give desirable results. The testing of cream will first be considered. Thoroughly mix the lot of cream from which the sample is to be taken by pouring from one can to the other two or three times, or by giving it a vig- orous stirring from top to bottom with a stirring ladle. Then take a sample with a sampling dipper (about three ounces) , pour it in a special glass tube or jar and cover tightly to prevent any moisture from evaporating. Place this sample in a rack or tray, and take account of its position or number. Rinse the dipper in hot water between each sample, being strict to drain it before taking the next one. The test is based on 18 grams of cream by weight. For con- venience, 9 grams may be used and the reading doubled. In fact, any number of grams may be used up to 18, providing the reading is multiplied by the result obtained by dividing 18 by the number of grams used. When ready to test warm the sample and shake hard, and when it is of an even texture throughout weigh it imme- diately. An 18 c. c. pipette, with the lower tube broken off, is the best thing to use to conduct the sample in the bottle. Rinse the pipette between each sample in hot water, taking care that no cream and water adhere to its sides, which will increase or diminish the next sample. If any cream, even a drop, is spilled on the scales or outside of bottle, it should be removed, as it is obvious that this will rob the sample of its proper amount. Now the sample is ready for the acid, the amount to be used of which is about equal to the amount in measurement of the cream used for the sample, depending on the strength of the acid. Its State Dairy Commissioner. 47 specific gravity should be 1.82 to 1.83. If weaker than this more should be used ; if stronger, less. Note that the temperature of the acid and cream should be 60° to 65° F. This is important to in- sure the proper action of the acid on the serum, and too much care cannot be taken at this stage. Should the temperature of either the cream or acid, or both, be considerably higher or lower, the .re- sulting column of butterfat will be dark or light colored, with in- variably an uneven lower line, which will impair a true reading of the test. Add the acid slowly, letting it run down the sides of the bottle's neck ; at the same time turn the bottle to wash down all the cream sticking to the neck. Do not allow the acid to drop directly into the cream. When a number of samples are being tested at one time, it is best not to shake the bottles until the acid has been added to all in the lot. The acid, which is heavier, will sink to the bottom and remain distinctly separate from the cream until shaken. It is a convenient thing to have a wood tray, made out of a two-inch piece, with holes bored deep enough to hold the bottles ; then, when the acid is added to all, the tray can be shaken vigorously and all will be mixed at once. Thus the acid has a chance to act equally on all. The mixture will pass through various stages of color to a dark brown or purplish brown, when the shaking should cease. Immediately add warm water, bringing the butterfat up in the bottle to the bottom of the neck. This is done before the first run in the machine is made, and prevents further action of tne acid and allows the fat to rise up through the water and become clarified. A good test may be gotten by omitting this step, but there is no certainty of it. Now make the first run in the machine of five min- utes. At the end of the first run fill the bottles with hot water, 130 to 140° F., to within about half an inch of the top, and run one full minute. During the whole run the speed should be kept up steadily and enough steam let into the bottle chamber to keep the tempera- ture up to 130° F. When the machine stops the temperature of the fat column should be about 120° F., and the reading taken at once. The reading is most conveniently made with a pair of dividers. Measure the fat column from the extreme lower line to the lower part of the distinct curve, or meniscus, as it is called, at the top of the column. Then place the lower point of the dividers at zero and the upper point gives the reading. This reading is correct enough for all practical purposes, providing the fat column is of a rich amber color, clear-cut, and at a temperature close to 120° F. For very fine work, Ed. H. Webster of the U. S. Dept. of '48 Second Annual Report Agriculture, who has made exhaustive experiments in cream test- ing, says, "read the fat column from the extreme top to the ex- treme bottom lines ; then read the depth of the meniscus and deduct :four-fifths of it from the previous reading and add 0.2 per cent, to the result." This 0.2 per cent, it is estimated, is the amount ad- hering to the sides of the bottle below the fat column. This is of value in experimental work, but need not be considered in ordinary practice. In testing milk the same outline should be followed, excepting do not add the hot water before the first run. Milk may be weighed or measured with a 17.6 c. c. pipette. The same also applies to skimmed milk and buttermilk. The reading of milk, however, should be taken from extreme top to extreme bottom. In the creamery work of the present day the test is an in- portant factor. On it depends what the patrons shall be paid. The operator must remember that this very small amount of cream represents a very large amount in proportion to its size. A little carelessness will make a big difference in the result, and so the .standard for the operator to follow should be carefulness and good judgment. (Mr. Austin prepared the above paper on testing, at the re- quest of the Commissioner, for the particular benefit of several •creamery butter-makers, who are having trouble in getting uniform results in testing. During the past year Mr. Austin has personally :tested about 100,000 samples of cream.) REFRIGERATION OF BUTTER AND CHEESE. tBy O. E. Gray). The subject, "Refrigeration of Butter and Cheese," suggests .only at first thought the holding of the products at low tempera- tures, as in transportation or cold storage. However, I do not wish to limit the subject to this alone. While refrigeration (and I refer especially to refrigeration produced by artificial means) is an im- portant factor in the storing of butter and cheese, it has a place in the manufacture of butter and in the ripening of cheese which must not be overlooked. I hope the time is not far distant when refrigeration may be generally used in the preserving of raw ma- terials, the milk and the cream from which the butter and cheese .are made. There is certainly great need of better methods for pre- State Dairy Commissioner. 49 serving the raw material, thereby improving the quality of the final products. Holding the milk and cream at low temperatures seems to be the most feasible means of accomplishing the desired results. I shall refer to the possibilities of milk and cream refrigeration later. In the manufacture of butter it has been proven beyond a doubt that in order to make a uniform product definite methods must be followed. This means definite temperatures for ripening cream, for cooling cream, for churning, and definite temperatures for washing the butter, all of which are lower than the summer atmospheric, and neccessitate the use of natural ice or artificial re- frigeration. In the United States we have today about 8,000 creameries, only a small percentage of which are equipped with refrigerating apparatus. All others are dependent on natural ice for cooling. This, where the supply is sufficient each year, is quite satisfactory, but in no case as satisfactory or convenient as refrigeration pro- duced by artificial means. For these reasons and because the sup- ply of natural ice is not always sufficient, especially as we go farther south, many creameries are each year installing refriger- ating apparatus. There is quite an opening along this line for the manufacturer of small plants of ten tons capacity or less, machines which are simple in construction and easy to operate. EFFECT OF STORAGE ON BUTTER. Of all food products held in storage, butter is at least second in importance. Unfortunately, the uncertainties of butter stor- age are perhaps greater than those of the storage of other products. If butter, when placed in storage, would remain unchanged during a period of six to nine months, we would consider the results very near ideal, and when such results are obtained, the stored article will have advantage over the fresh article for this reason. During summer months (the season of storing) the quality of butter is generally recognized as being materially better than of that made during the winter months (the season of removing from storage). I feel perfectly safe in stating that there is butter in storage today, placed there last June, which is now as good, if not better, than what is being made at the present date. Stored in the same room with this is other butter, which seemed equally good at the time of storing, but which now has characteristic cold storage flavors. This is an occurrence of too great frequency. Why this deteriora- DC-4 50 Second Annual Report tion occurs in some and not in all the butter, is a problem yet to be solved. One thing which seems to be very certain is that the de- velopment of undesirable flavors cannot be wholly prevented by holding butter at low temperatures, at least at such low tempera- tures as would be practical for general storage. If we read articles on the storage of butter, published only a few years ago, we find 20 degrees F. given as suitable temperature, and the lowest temper- atures suggested are about 5 above zero. Storers of butter have each year been demanding lower temperatures, until now we find very few butter rooms held above zero, many lower, and a few as much as 10 degrees F. below zero. If it were practical, I presume still lower temperatures would be used, as ideal results have not yet been obtained. I believe you refrigerating engineers have done towards producing storage which will give satisfactory results all that you should be asked to do, perhaps more. You are hold- ing butter rooms at temperatures lower than you are for storing other food products. It seems wholly reasonable that the manu- facturer of butter should be asked to take a part, and, if necessary, make a butter especially for storing. It is along this line that the Dairy Division of the United States Department of Agriculture is working. STUDYING KEEPING QUALITIES. We are this year studying keeping qualities of butter as af- fected by "ripening" (i. e., the sourness of the cream. at the time of churning) . We have in storage butter from cream having vary- ing amounts of acidity, ranging from perfectly sweet to what is termed "over-ripe;" We are also giving attention to the effects of pasteurization. While we have not been able to make a butter perfectly sterile, we have made some which was more nearly free from organized and unorganized ferments than ordinary butter. Most of the butter was carefully analyzed, both chemically and bacteriologically, at the time of placing it in store, and will be again analyzed when removed. The first lot will be taken from storage the 15th of this month. This investigation will undoubtedly give some very interesting, and, we hope, valuable results. The work of 1905 has been published in Bulletin No. 84 of the Bureau of Animal Industry. Doubtless many of you have read this publica- tion. However, I wish to refer to it briefly. The object of the investigation, reported in this bulletin, is to study the keeping qualities of butter: 1. As affected by temperature of storing. \ State Dairy Commissioner. 51 2. As 'affected by pasteurization of cream. 3. As affected by salting. 4. As affected by package in which it is stored, as (a) tubs and (b) cans, so-called, hermetically sealed. 5. As affected by air in package, as in (a) can full, and (b) cans partially full. The results which I consider worthy of mention are, first, that there was not a great difference between the keeping qualities of butter stored at — 10 degrees F. and at +10 degrees F., the aver- age difference of all scores being .51 points in favor — 10 degrees. Between — 10 and +32 there was a marked difference in favor of the lower temperature. Another point of interest is that butter in cans, so-called, hermetically sealed, kept no better than butter in tubs. When the cans were not filled completely full, the deterior- ation was much greater than when the cans were filled. This de- terioration was undoubtedly due to the butter coming in contact with air in the package. I think it has been generally recognized that butter must not be exposed to air while it is in storage, and that it is advantageous to have butter packed solid and in large packages. Butter having higher percentages of salt did not keep as well as that with lower salting. GOOD BUTTER ESSENTIAL. In studying the keeping qualities of this butter after removing it from storage, the following, which seems of great importance, was noted: That butter made from cream of good quality was far superior ten days after removing from storage to the butter made from cream of inferior quality. With our present knowledge of the storing of butter, it seems necessary to store good butter in order to have it at all desirable any length of time after removing from store. It seems that this fact may hold true when storing- cheese. It is the opinion of Mr. Doane, expert in charge of cheese investigations for the Dairy Division, that very often cheese, which seems poor enough at the time of storing to warrant a cut in price, comes out of storage a few months later of such quality as to bring the highest market price. The Dairy Division is conducting investigations along this line, attempting to determine definitely whether or not poor cheese does become of better quality when ripened at low temperatures. Other work is being done with the object of determining what temperatures give the most desirable results, and how soon after making the cheese should be placed under refrigeration. Results 52 Second Annual Report thus far obtained indicate that it is desirable to place the cheese as soon as possible after making it in cold rooms. Temperatures below 35 degrees F. have given very satisfactory results. It seems that the most satisfactory method of ripening cheese will necessi- tate artificial refrigeration, also that it will be desirable to have the refrigerated curing rooms as near as possible to the cheese factories, in order that the cheese soon after making may be placed in them. If these facts are established there will be an ad- ditional demand for refrigerating apparatus. I wish to now refer briefly to the refrigeration of milk and cream. To manufacture good butter, and we must have good but- ter if we wish to store it, we must have good cream, and to manu- facture good cheese a milk of good quality is essential. The ten- dency is for producers of milk and cream to make less frequent de- liveries to the cheese factory and creamery than formerly. This is especially true regarding producers of cream since the introduc- tion of the hand cream separator. There could be no objection to this less frequent delivery if the quality of the product was good. However, it has not been. The average quality of the butter of the United States has the last few years been becoming poorer rather than better, owing to the increased use of the hand separa- tor and less frequent delivery of the cream. HOLDING MILK AND CREAM. What is now needed is a satisfactory method of holding the milk and cream in good condition up to the time of delivery. The length of time which milk and cream can be held in good con- dition is determined by two things, the cleanliness with which it is handled and the temperature at which it is held. We would not like to admit that refrigeration is more essential than cleanliness, but we know this to be true. By using the greatest precaution in milking and handling milk and cream, it is practically impossible to obtain it absolutely free from bacteria. When we think of the rapidity with which bacteria multiply, conditions being favorable, a single bacterium reproducing itself in from 15 to 40 minutes, we realize that milk held at ordinary temperatures, in the course of twenty-four hours will contain many million per c. c. One of the easiest methods of arresting the development of bacteria is by subjecting them to cold. What the producer needs is refrigera- tion. Nothing could do more toward the producing of good but- ter and good cheese than the holding of the milk and cream at low temperatures from the time of milking up to the time of de- Slate Dairy Commissioner. 53 livery at the creamery or cheese factory. Knowing this, the Dairy Division of the United States Department of Agriculture, also the dairy sections of the various experiment stations and colleges, are doing what they can to induce the farmers and dairymen to use water and natural ice for cooling. The Dairy Division has been sending out plans for building ice houses, and giving the information they can regarding the bene- fits to be derived from the use of ice. In some sections of the country, where the possibilities for producing milk are greatest, natural ice is nearly unknown. The producer in these sections is almost wholly dependent upon artificial refrigeration, and at the present time has very little. Let us review briefly the relations of refrigeration to butter and cheese: To obtain the best finished products we ought to have it for preserving the raw materials (milk and cream). To obtain a uniform grade of butter we are dependent upon definite tempera- ture during the process of manufacture. We must have cold stor- age to keep butter from the period of greatest production until time of shortage. The value of cold curing of cheese is each year being better understood. The manifold relations between refrig- eration and dairy products make us aware of what we owe the re- frigerating engineers. I wish to assure you, in behalf of the dairy interests of the country, that your work is appreciated, but we wish to impress you, both collectively and individually, with one possibility as yet 'undeveloped, that of refrigerating apparatus simple enough, cheap enough and efficient enough to be of practical value to every dairy farmer. The following was said in the discussion on Mr. Gray's paper : S. P. Stevenson : I would like to ask Mr. Gray whether the temperature of cold storage rooms for cheese should be held lower than 32 degrees. I believe he said that cheese should be stored between 35 degrees and freezing. C. E. Gray: So far as I know, very little has been done in holding cheese lower than 32 degrees. In my paper I meant be- tween 35 and 32 Fahrenheit. I think it has been found desir- able to use temperatures lower than 32, but very near that point. John E. Starr: I would like to ask Mr. Gray if the low temperature limit for long storage butter has been reached. He states, and as many of us know, that butter is now being stored as 54 Second Annual Report low as 10 below zero, and I think it would be very interesting to know how much further we have got to go, if any. C. E. Gray: That is something which will have to.be taken up, providing a different method for manufacturing butter does not remedy the difficulty. So far as I know, nothing has been done in holding butter lower than 10 degrees below zero, and we find from the results obtained that there is very little difference between 10 above zero and 10 below. We might assume from that that lower temperatures would not be of much greater value, and then, when we employ a lower temperature than 10 degrees below zero, will find the proposition quite an expensive one. At least, I have been led to believe so. What we hope to be able to accomplish is to manufacture butter which will keep at temperatures a little above zero, perhaps as much as 10 degrees above. John E. Starr: There is a marked difference between 10 de- grees above and 10 degrees below. C. E. Gray: Yes, there is a marked difference, but as we go above 10 degrees above zero we also find a marked difference in the keeping of the butter. Carl W. Vollman: I should like to ask Mr. Gray if he has in any way ascertained the effect of the impurities in the air in the storage room on the goods stored therein. Perhaps I should men- tion, before asking for an answer, that when refrigeration was proposed — I am talking now of some years back, when the export of frozen goods from the British Colonies, New Zealand and Au- stralia, commenced — when these goods were stored in London, we found, although the temperature was kept low, we could not pre- vent mould growing on the carcasses. At that time we tried to overcome the formation of the mould by lowering temperatures, and, although we retarded the growth of the mould, we could not prevent its formation, and, when investigating the matter more thor- oughly, we found that it was mostly due to the impurities of the air, that, to a certain extent, as we expressed it . at the time, all stored goods, all perishable goods, breathe after they are stored. They absorb a certain amount of air and give off impurities, and these impurities settled on the goods stored. If we could keep these impurities out of the air, by removing them from the circu- lating air, we found that we could obtain better results with higher temperatures than with lower temperatures. The reason why I mention this matter is that if the Agricultural Department has not investigated along this line it would, perhaps, be well for them to do so, as they have facilities and can make .investigations wher- Slate Dairy Commissioner. 55 ever they like. They could make such investigations to find out whether by keeping the air absolutely pure, or as far as possibly so, if they cannot have better results and retain the natural flavor of the goods. C. E. Gray : In reply to the gentleman's remarks, I may say that in the storage rooms we have attempted to keep the air as pure as possible. Of course, we know that where butter is ex- posed to air which has bad odors the odors would be absorbed. Butter in cans hermetically sealed, practically hermetically sealed, really kept no better than butter in tubs, which would indicate that pure air would not solve the problem. (The above address was delivered by Mr. Gray before the Sixteenth Annual Convention of the American Warehousemen's Association, St. Louis, Missouri, December 5, 6 and 7, 1906, and reported in the December issue of Cold Storage and Ice Trade Journal.) BUTTER TESTS. (ByT. S. McPheeters.) We beg herewith to submit some information relative to some experiments we have been making on five tubs of creamery but- ter (full milk) and grading about 94, delivered to us on August 13, and disposed of as recited below. We had these tubs inspected when they came into our warehouse by Mr. W. N. Tivy, one of the best recognized butter experts in the city of St Louis, and all of the subsequent inspections referred to below were made by him in conjunction with Mr. Hewes, our superintendent, and the con- clusions reached were in all cases unanimous. The different in- spections on the five tubs were as follows: tub no. 1. August 13. — Received and placed in butter room C/6. In- spected at the time. Temperature of the room, zero. 30-lb. tub. August 29. — This butter was inspected by Mr. Tivy, who found no change. Was then placed in C/2 with meat after being frozen. This room used as a storage room for meat. September 5. — This butter inspected by Mr. Tivy, who found no change since previous inspection. September 17, — Inspected by Mr, Tivy. No change since last inspection, 56 Second Annual Report November 2. — Inspected by Mr. Tivy. No change since last inspection. tub no. 2. August 13. — Received and placed in fish room B/5. Inspected at the time. Temperature of the room, -1. 30-lb. tub. August 14. — Examined by Mr. Hewes at 10:00 a. m. Free from all odors, although package smelled of the fish. The butter not yet frozen. August 15. — Examined by Mr. Tivy and Mr. Hewes at 2:00 p. m. No change from day before, except that butter was more frozen. August 17. — No material change from the 15th. August 21. — No material change. A slight flavor on top, but not strong enough to tell what it was. August 24. — No change since the 21st. Can detect no fish flavor. Inspected by Mr. Tivy and Mr. Hewes at 2 :00 p. m. August 29. — No perceptible change. Top tasted very little of the tub, but no fish flavor or smell. Inspected by Mr. Tivy. September 5. — Inspected by Mr. Tivy. No change since last inspection. Fish flavor cannot be detected. September 17. — Inspected by Mr. Tivy, who found no change since last inspection. November 2. — Inspected by Mr. Tivy. No change since last inspection. Tub was badly moulded on sides when packed, but does not show on the paper lining. TUB NO. 3. August 13. — Received and placed in butter room C/6. Tem- perature zero. August 29. — Inspected by Mr. Tivy. No perceptible change. Was then placed in fish room B/5 with No. 2 tub. Was thoroughly frozen in butter room. September 5. — Inspected by Mr. Tivy. No change and no odor of fish. September 17. — Inspected by Mr. Tivy, who found no change. November 2. — Inspected by Mr. Tivy, who found no change since last inspection. tub NO. 4. August 13. — Received and placed in lemon room. Temper- ature of the room at the time, 43. State Dairy Commissioner. 57 August 14. — Examined by Mr. Hewes at 10:00 a. m. Butter free from all odor; also the package. August 15. — Mr. Tivy and Mr. Hewes examined this butter at 2 : 00 p. m. and found it free from all odors. Higher flavor than No. 2 tub. August 17. — Inspected by Mr. Tivy and Mr. Hewes. Tasted slightly of lemon and had some odor. August 21. — Inspected by Mr. Tivy and Mr. Hewes. Lemon flavor had penetrated top two inches. August 24.— Lemon flavor worked down 2^ inches from top ; also shows on sides of tub. August 29. — Lemon flavor down 3^2 inches. Strongest on top of butter. Inspected by Mr. Tivy. September 5. — Inspected by Mr. Tivy. Lemon flavor had pen- etrated a little deeper, but no stronger on top of tub. September 17. — Inspected by Mr. Tivy, who found that the lemon flavor had penetrated deeper, and the flavor stronger deep- er down. November 2. — Inspected by Mr. Tivy, who found that lemon flavor was not as strong, but had penetrated clear through the tub, and becoming off flavor by being carried in high temperature. TUB NO. 5. August 13. — Received and placed in meat room C/4. Tem- perature of the room at the time, zero. This room is used as a freezing room for export meat. August 17.— No material change from first inspection. Partly frozen. August 21. — No material change from first inspection. August 24. — No change from previous inspection. September 5. — Inspected by Mr. Tivy, who says flavor on top of tub not quite as good as it was when last inspected. No dis- tinct flavor. November 2. — Inspected by Mr. Tivy. No change since last inspection. The last inspection on these tubs of butter was made on De- cember 3 by two disinterested parties, Mr. F. W. Brockman of this city, one of our most prominent commission men, and Mr. R. M. Washburn, State Dairy Commissioner for the State of Missouri. Their inspection follows: 58 Second Annual Report TUB NO. 1. Mr. F. W. Brockman. Mr. R. M. Washburn. No odor ; flavor good. Thin surface flavor of wood ; body free from any foreign flavor. TUB NO. 2. Hard frozen; no odor; flavor Same as No. 1. good. TUB NO. 3. Top has foreign odor ; body off Top surface has nasty flavor in flavor. *4 inch deep; below this a good butter, and no foreign odor. i TUB NO. 4. Flavor of citrous fruit. Strong flavor of fruit at depth of 2 inches ; very strong on sur- face. TUB no. 5. Top has fruit odor; body no Not as good butter as other flavor. tubs, but no foreign flavors even on top, although the thin surface has unclean taste. The five tubs each showed small, decided mould stains in go- ing in. There was no increase whatever in the mould, except to the tub in the fruit room, which stained the lining paper slightly, but did not penetrate to the butter. From these tables the first conclusions that we would draw are in regard to the tubs Nos. 3 and 4, placed in the lemon room. These tubs were taken from an outside temperature of say 85, and placed in the lemon room with a temperature of 43. This room was full of oranges and lemons. The first forty-eight hours the butter was not affected, but later on it was affected, but the length of time before it was affected was an important fact. The second conclusion is that the tub, that was taken from a temperature of atmosphere and placed in the fish room, and there State Dairy Commissioner. 59 frozen, which took forty-eight hours, seems to be as free from odors and tastes of all kinds as the tubs that were taken from atmosphere and placed in the butter room. This would seem to indicate that flsh odors are not as dangerous as we are wont to think them. Another interesting fact with reference to tub No. 5 is that Mr. Brockman, who is an expert in butter, announces the odor that he discovered as being a fruity odor, although this tub had not been near any fruit. Our conclusion is that experts are wont to call odors that they do not know what they are as fruit odors, which does not necessarily mean that they have been contaminated by fruit. We suggest that next year each of the members of the Cold Storage Department buy a tub of butter, and put it in some room with other commodities and freeze it, reporting the results of their experiment at the next convention. If reports are shown from fifteen to twenty plants, it could be conclusively shown that butter taken from temperature and put into a fish room or some other room with a strong odor and frozen, and did not take the odor, it would go a long ways towards establishing the fact that the dan- gers which, up to this time, have been thought serious, are largely imaginary. (Mr. McPheeters conducted the above described test in order to learn the truth regarding the subject. His paper was read be- fore the Sixteenth Annual Convention of the American Warehouse- men's Association, and reported in the December issue of Cold Storage and Ice Trade Journal.) REFRIGERATION. (By R. H. Tait.) Lower temperatures than that of our ordinary summer at- mosphere are as necessary as scrupulous cleanliness in handling dairy products, and the refrigerator, where temperature of the product is reduced or where it is held, should be kept as clean and wholesome as all the other apparatus used in handling the product. Refrigeration with Ice — The commonest kind of a small re- frigerator is a compartment or box to contain the goods to be stored, with an ice space so arranged that the cooling effect of the 60 Second Annual Report ice will produce a circulation of the air over and around the goods and throughout the entire closed space, and in proportion as this circulation is properly maintained, provided the ice is pure and of sufficient quantity, will the refrigerator keep the product stored in good condition? To build a refrigerator without regard to its circulation is a mistake, as goods will not carry in good condi- tion in boxes without circulation, even though the required tem- perature be maintained. A good ice-cooled refrigerator, properly designed and insulated, is the most economical method of cold storing goods in small quantities, and every farmer handling dairy products should be provided with one. The ice box on the farm, when once used, quickly ceases to be a luxury, and becomes a neces- sity, for having used it once, the farmer will not be without it. The creamery must be equipped with a refrigerator of sufficient capacity, to not only reduce the material received to the required temperature for the most economical working, but to store the finished product at an even temperature until it is shipped. Artificial Refrigeration — For refrigerating goods in greater quantities and in maintaining low temperatures in larger spaces, mechanical refrigeration has almost entirely taken place of ice, it being not only better, but cheaper. Machinery for this purpose has been brought to a high grade of efficiency, and can be installed for reasonable cost. Refrigerating machines are nominally rated as of being of so many tons refrigeration per day of twenty-four hours. This ex- pression means that, for instance, a ten-ton machine and apparatus will extract as much heat, or, in other words, do as much refrig- erating when operated continuously for twenty-four hours as would be done by the melting of ten tons of ice. Determining the Size Needed — Knowing the amount of ma- terial to be cooled, through how many degrees it is to be cooled, and the time the cooling is to be done, the engineer readily propor- tions the apparatus to the work required. Add to this the require- ments for the storage space, and the capacity of the apparatus is determined. Assuming a condition which would require the maxi- mum amount of work for a refrigerating plant, average outside temperature of 80 degrees F., required inside temperature of stor- age 32 degrees to 40 degrees, a creamery which has 2,500 pounds of cream coming in at a temperature of 80 degrees, which must be reduced to 40 degrees, and a storage space, say 15'xl0'xl0' high, will require about 1.2 tons of refrigeration per day, and a machine of 1.2 tons capacity, operating continuously during the twenty-four State Dairy Commissioner. 61 hours, would do the work, but there is an element of time in which the work is to be done entering into the operation which will change the calculation. It is not desirable to operate the plant to full capacity twenty-four hours, but the refrigerating work should be done at the time the other work is being attended to. If it is resired to operate the plant twelve hours a day, the capacity of the apparatus must be doubled. If the operating period is eight hours, then we multiply our required result, or 1.2 tons by three, which would show a 3.6 ton apparatus would do the work. Conditions vary so much that it is impossible to state exactly what tonnage apparatus would be required by all creameries handling a given number of pounds of cream per day. These differences arise from general temperature conditions, supply of water avail- able, and temperature of same, character of insulation and appar- atus, length of time of operation, unavoidable losses, etc., but in a general way here has been shown approximately capacities of plants for certain duties. Assuming a maximum atmospheric temperature of 80 degrees storage space, temperature of 40 de- grees : Pounds cream per day. Rooni, feet. For 8 hours op- eration, ton- nage of ap- b* as P e+ N O p » ?o . l-b : e° . w • i co-r c«'o : P" 2,500 15x10x10 15x15x10 25x25x10 3.5 8. 16.5 (4) (10) (20) 13,000 26,000 47,000 $1,875 00 12,500 2,306 00 25,000 3,624 00 Operation varies widely in cost per ton in different plants and with different arrangement and combinations, but may be roughly stated from $1.00 to $2.50 per ton. In most places of sufficient importance to install a creamery and refrigerating plant, cold storage space can be profitably rented to meat, fruit, vegetable or poultry dealers, and it would be well in calculating apparatus to consider this important item. In many places a freezing tank could be made a source of profit by supply- ing ice to patrons or to the town trade. (Mr. Tait, a refrigerating engineer of St. Louis, wrote the above article at the request of the Dairy Commissioner for the benefit of the creamery managers of the State who may desire to install such machinery.) PART II. Fig. 11. Here is a producer. Compare her form with that of No. 8. THE IMPROVEMENT OF MISSOURI HERDS. WHY AND HOW? The increase in the standard and cost of living of the Ameri- can people, the greatly increased demand for higher education and the increase in the price of land in this State, have all worked to- gether to make it necessary for the farmer to make more money. With his farm gradually becoming less productive, while at the same time being taxed as though worth more, how is he to do this ? He must keep stock in order to save his land. Most farmers now possess a goodly number. How to handle this stock in order to realize the most from it is now the most vital question before the Missouri farmer. The time has passed when he can afford to keep a cow the entire year for her calf only. She must do more. About twenty-five thousand farmers of this State have already solved this question in a measure by using the cows that they have in a dual capacity. Those cows must now produce milk and cream for market as well as raise their young. This group of dairy farmers, or balanced farmers, have learned that by milking their cows and selling the cream they can and do receive from twenty- five to seventy-five dollars a year from each cow, and still raise the calf as well as before. The following table shows sums actu- ally obtained by the patrons of different small creameries in this State : Name. Address. No. cows. No. of months. Money received Cow per month. Cow per year. J. A Kirksville 8 6 9 6 12 12 20 8 12 4 10 9 12 12 12 12 8393 113 233 149 572 673 1,002 413 $3 98 4 70 2 58 2 75 3 87 4 67 4 17 4 27 $47 87 J. S. B G. W ,, W. F. P H. R 47 66 C. B 56 08 D. G Holden 50 10 J. E 51 25 DC-5 66 Second Annual Report Name. Address. No. cows No. of months. Money Cow per received month. $173 $3 58 233 3 88 215 3 58 94 3 91 276 3 28 335 3 98 427 3 50 336 2 80 1,550 4 61 1,052 5 47 1,228 5 59 780 5 41 918 3 06 216 2 57 563 3 35 495 3 43 289 4 01 659 3 66 685 3 56 180 3 00 43 5 40 461 4 80 507 3 84 447 6 20 1,258 6 31 Cow per year. A. O A. H. K.... W. L. H.... J. B. B J. J. K G. H W. A A. D C. R B. R F. G L. G W. E. B . . . J. W F. D H. G J. S C. F. B E. F N. M R. W. S L. A. M C. W H. H A. M. H Sweet Springs. Billings. Palmyra. Carrollton. Hamilton. Lamar. Valley Park. Emma La Grange. $47 00 39 42 47 85 42 00 33 60 55 35 65 75 67 11 65 00 36 72 38 85 40 21 41 25 43 93 42 81 57 62 46 09 74 50 75 76 The above figures show only the money actually obtained from the sale of cream, not what the cows produced. We do not know how many people consumed milk, cream and butter at home. It would naturally be expected that those cows in a large herd should show a better average record than those in a small herd because of this home consumption. Notice in the above table that the smallest yearly return for one cow is $33.60. This figure is not great, neither does it repre- sent the entire year's earning of the cow. Her calf, raised on skim milk, was worth as much as it would have been had it con- sumed that $33.60 worth of fat. Moreover, pigs were fed on the excess milk, which would again raise the real valuation of the cow when used in a dairy manner. Fig. 8. This cow gave in one year, milk, 3,136; test 3.64; butter fat, 133 lbs. (Courtesy of Hoard's Dairyman). State Dairy Commissioner. 67 COST PER HUNDRED POUNDS' GAIN IN PIGS. Corn at 40 cents per bushel, skim milk at 15 cents per cwt. Fed on Cost per 100 lbs. $3 92 3 49 3 20 2 96 2 84 Corn and bluegrass. Corn and rape Corn and clover. . . . Corn and alfalfa. . . . Corn and skim milk. If, by milking a cow, she may be made to produce $50.00 a year, or even $30.00 a year more cash than when she is not milked, there certainly should be more men engaged in the business. Notice that A. M. H., LaGrange, Mo., realized an average of $75.76 cash per cow per year. These men are they who pay for their groceries at the time of purchase, so that when the corn crop and the hog crop are sold that money may be used for payment on the farm or in the improvement of buildings. Big Difference With Same. Market. — But notice what a differ- ence there is between H. R. and C. B., both of Corder, with the same number of cows; C. B. receiving $101.00 more than his neighbor. Again, this is apparent in the case of A. D. and W. A. of Billings, each with ten cows milking for one year, yet W. A. receiving nearly $100.00 more than his neighbor. Both these, mind you, sold their produce at the same factory. It is quite apparent that either W. A. has better stock or that he gives better care, for he made a third more during the year than his neighbor, with the same number of cows. Glancing down the column giving income per cow per year, we find a great variation ; the yearly income varying all the way from $33.60 to $75.76. Though this variation be great, the net income would show a greater difference. It may reasonably be figured that the manure, and the skim milk for the feeding of pigs and calves, pay for the work bestowed on the cow. Assuming that it cost $35.00 a year to feed a cow, the net loss on the lowest would be $1.40, while the net profit with the highest would be $40.76, one cow being over forty times as profitable as the other. Select the Cows Within the Herd. — Only a few years ago it was thought that a pedigree was a guarantee of profit, but not so today. Although the dairy-bred herds have a much higher per- centage of profitable individuals, it yet remains that all breeds 68 Second Annual Report have some inferior members. Cows belonging to the "no breed" breed are far more likely to be inferior than their better bred neighbors. Unfortunately, but few records have been kept as yet by the farmers of the State. Notice the following records. These men feed the skim milk to calves and pigs, thus greatly increasing their actual profit : HERD RECORD OF T. G. HALL, WINDSOR, HENRY CO., MO No. of cow. No. of months milking. Amt. of milk, in lbs. Aver. % of fat. Lbs. butter food. Cost of fat. Profit. Profit per mo. Remarks. 1.. . 10 mos. 24 days. 7,878 4.75 373 . 2 $29 15 $28 02 $2 60 This cow is a reg- tered Jersey. 2. . . 9 mos. 8 days. 4,111 5 205 . 55 About same. above. 7 84 22 This cow was poorly handled last year. 3 8 mos. 20 days. 4,766 5.5 262.13 30 00 17 18 1 98 This is a two- year-old. 4. . . 4 mos. 20 days. 3,432 6 205.92 12 75 24 31 1 This is an Island 5 20. bred Jersey 1 with her third 1 calf. Notice that cow number 4 gave more than three times the net profit obtained from number 2, and in half the time. HERD RECORD OF R. L, HARBAUGH, LIBERTY, CLAY CO., MO. No. of cow. No. of months milking. Amt. of milk in lbs. Aver. % of fat. Lbs. fat. Cost of food. Profit or loss. B.emarks. 1 7i- 4,317 To July 1st. An old cow. Have no record. 2 7 4,855 " Sent to the block. 3 8 4.S26 - " Still milking. 4 6J 3,318 •' Sold for beef. 5 6 13* 8* 6,144 3 , 559 2 yr. 2yr. old cow old cow first first calf, calf. Calved June 7, 1905, any milked to July 18, 1906. 7 5s 4,265 To July 1st. Freshened in January. 8 21 2,441 " " 9 li 1,268 " " " "I do not test each cow, but ship my cream to creamery. Amount butter fat for six months ending on June 30 was 707 pounds, and we churn for our own use besides. R. L. H." The above record, though not complete, shows that unless No. 6 can offer a very good excuse for having given only 3,559 pounds of milk in 8V2 months, she could be disposed of. No. 7, milking only 5 2-3 months, gave considerably more milk. C. S. Russell, Ironton, Iron County, Mo., says: "I had nine Fig. 9. This cow, DeKol Hengerveld Belle, gave in nine months 11,2<51 lbs. milk, which contained 456.07 lbs. butter fat, equal to 532 lbs. butter. (Courtesy of Hoard's Dairyman.) State Dairy Commissioner. 69 Jersey cows when I began testing and weighing the milk from each cow separately. Best cow Poorest cow. 1 year. 1 " 6,050 lbs. milk. 2,700 " test 4.5 " 3.6 272.25 lbs. butter fat. 97.20 " I found only four out of the nine that were worth keeping." Wesley P. Lummis, Pleasant Hill, Cass Co., Mo., took charge of a herd of well-bred Shorthorn cows and placed every member of the herd on her own merits, and says : "After two years of weigh- ing and testing, giving the cow credit for everything she gave me, and charging her with all I gave her, I found that only one-third of the number paid their way." A. J. McDowell, Fordland, Webster Co., Mo., says "In 1905 I milked 15 cows. Six yielded less than 150 pounds of butter fat each. One only 90 pounds. Seven between 150 pounds and 250 pounds, and two over 300 pounds. I kept four of the best cows and sold eleven, tried to buy some better ones, but failed, and am now break- ing in heifers, which I have raised. I cannot tell exactly what it costs me to keep my cows, but I have approximated it, and I think they cost me about $30.00 a year each, besides the pasture. HERD REPORT FOR 1906. Name of cow. Age. Lbs. of milk. Test. Lbs. of butter fat. Rose. . Mary . Hattie Joe. . . Inez. . Jersey Bess. . 2yrs. 3 yrs. 3 yrs. Mature cow. 5,670 5,507 5,102 6,792 5,889 4,340 5,326 5.5% 5.6% 5 % 4.8% 5.5% 6.1% 5.2% 311.85 308.39 255.10 326.01 323.89 264.74 276.95 I milked several other cows during 1906, but none during the whole year, as I was buying and selling, trying to improve my herd. I have given that up now and am raising a herd from a registered Jersey bull, I think that is the only practical way to get a good herd." 70 Second Annual Report HERD RECORD OF C. J. W. JONES & SONS, ROANOKE, HOWARD CO., MO. No. of cow. No. of mouths milking. Amt. of milk, in lbs. Aver. % of fat. Lbs. butter fat. Cost of food. Profit or loss. Remarks. 9 10... . 11... . 12... . 13.... 14.... 15.... 16.. 17.. 10* 11 12 9 mos. 20 days. 10 10 mos. 17 days. 10 mos. 17 days. 10 10 10 10 10 2,490.9 5,432.2 5,663.1 3,002.1 7,394.3 4,384.8 4 597.4 3,809.5 3,833.8 5,951.5 6,060.8 6,086.3 4,863.3 3,739.1 4,058.0 4,294.5 2,744.0 4.3 4.5 4.1 4.0 4.0 5.5 3.5 3.6 4.1 3.1 3.8 4.5 4.3 5.2 5.2 4.3 3.5 108.1* 344.4 295.3 120.1 295.80 241.16 160.9 137.14 157.2 1S4.5 230.31 273.88 209.3 184.4 210.1 184.66 96.04 Lost calf and did badly. Never recovered. Record better this year. Record this year will be better than last. Missed one day's milk in the year. No good. Sold to butcher. Best cow in herd at present. Grade Shorthorn. Grade Jersey. Fair performer. Good grade Shorthorn. Second calf. Has one-quarter of udder ruin- ed. Cut by wire. Her record will be 1000 lbs. bet- ter this year. Grade Holstein. Bought her and she was milking one month. Grade Shorthorn. A good cow with stricture in one quarter. Had this cow been trained when young she would be a better cow at least this year. A promising heifer. Mother being No. 12 and father an Angus. Grade Jersey. Record this year much better than 1905. Moth- er is No. 6. Grade Jersey Has improved during 1906. Angus. Sold for beef. Poorer than last year. Angus. Sold for beef. *Unfortunately, I have no record for the above two items. "From experience in my herd I find : First, that the color of the milk does not indicate the richness of the milk, as might be expected; second, the cows that you may pick as your best will often rank low in butter fat and yield in pounds; third, each cow should be tested for richness of butter fat and the milk weighed twice daily during the lactation period; fourth, read all available dairy literature and take the advice of authorities." Respectfully, C. J. W. Jones & Sons. Fig. 10. This cow gave in one year 158 lbs. butter. — milk, 2812; test, 4.77; butterifat, 135 lbs., equal to State Dairy Commissioner. 71 Just notice the record made by No. 4. Only 120 pounds butter fat during the same period of time and on the same food as No. 5, who yielded 295 pounds butter fat. Notice also No. 17. Ninety- six pounds butter fat in six months. She certainly was not in- tended for dairy purposes. S. W. Coleman, Sedalia, Pettis County, Mo., says : "I have never made a record of any one cow. It has been inconvenient for me to do so, although I expect to at some future date. The only record is on the herd, which is 400 pounds butter to the cow in tweve months." HERD RECORD OF P. THEISS, WARRENSBURG, JOHNSON CO., MO. Name of cow. No. of months milking. Amt. of milk given. Aver. % of fat. Lbs. butter fat. Cost of food. Profit. Profit per month. Remarks. Betty . Bessy. Pearly Wite.. Boss. . Susy. . Kate. . Daisy . Topsy. Lilly. . Jersey per day lbs. 36 35 34 30 28 28 28 32 20 20 20 3* 4 6 4 44 44 5 6 4 5 6 179 210 306 180 189 189 168 230 240 300 504 §11 00 11 00 11 00 11 00 11 00 11 00 9 00 9 00 22 00 22 00 32 00 ?24I80 31 00 50 20 35 00 36 00 36 00 24 60 37 00 26 00 38 00 68 00 S4 69 6 20 10 04 7 00 7 20 7 20 6 15 9 25 2 60 3 80 4 85 First calf. First calf. "From experience in my herd I find that it is the only way of doing business, and that a man don't know what he is doing any other way." As a whole, the above record is a good one ; so also is the con- clusion reached by this careful gentleman. Professor C. H. Eckles, Department Dairy Husbandry, Agri- cultural College, Columbia, Mo., says regarding the College herd: Av. 4 vears 8,065 lbs. milk 3 , 290 lbs. milk 376 lbs. fat. 186 lbs. fat. Single milking period records of above cows: Best Jersey 10,200 lbs. milk 2,443 lbs. milk 465 lbs. fat. 124 lbs. fat. 72 Second Annual Report Best and poorest records of entire herd above three years of age: Jersey. Jersey. 1 year. 1 year. 10,200 lbs. milk. . 2,607 lbs., milk. 465 lbs. fat. 115 lbs. fat. Best Holstein . . . Poorest Holstein. 1 year. 1 year. 12,096 lbs. milk. 7,755 lbs. milk. 410 lbs. fat. 245 lbs. fat. Age. Lbs milk Lbs. fat. Cost feed. Amount profit on butter fat. No. 21. No. 62. 2 years. 3 years. 2 years. 3 years. 6,750 878 2,607 337 364 44 115 $35 00 38 00 30 00 32 00 $52 62. 56 64. 18 56 loss. 2 10 Loss. "No. 21 and No. 62 are both registered Jerseys, raised on the College Farm. They were sired by the same bull, and their moth- ers were somewhat related. Both were raised under the same conditions and have had the same kind of food and treatment all their lives. During the two milking periods both have received practically the same ration, except No. 21 was given somewhat more on account of her greater appetite. The difference in the production of these two animals can only be attributed to their in- dividuality. The average production of the cows above two years old in dairy herd in 1906 was 85 lbs. of butter fat more than the average production in 1901. This improvement has been brought about by culling out the inferior animals. About one-third of the herd on hand in 1901 was sold on account of their low production." ILLINOIS, AS REPORTED BY W. J. FRASER. Comparison in Milk Production. — "The cows in the better herd were picked up here and there at moderate prices. They have been producing milk throughout the year at the rate of 18 cans to 45 cows, or 21/2 cows to a can (8 gallons). The latter herd has been yielding at the rate of 5^ cans to 34 cows, or 6.4 cows to the can. "When milk sells at $1.15 per hundred pounds, this means that the average cow in the better herd produces 29i/2 cents' worth of milk per day, or $88.50 worth as the total for a year of ten months. The poorer herd yields 11^ cents' worth of milk per cow per day, tj ""O "O ^ "3 *Z 3 ^1 (< ^ h P 0) « » a) r=5 r-C j3 ^3 .+3 += -u +s O O O O 05 CD +3 +a +3 H O O o> iD "S O O O c3 . CD O fl rfi -S CO 03 CO co cS o3 cr cr o CD co co 13 "r3 05 o o o o ^4 Oi 00 tD N T3 *d ""d "d *d S-i 5; -t^> -+^ -^ -+^ -*> o o o o o e e b o) o) "o *o "o o o C5 o o o o -i a on a" a 1 *n <» ® C3 C3 cr a 1 -d t3 a a ■J3 2 ■d t3 d pi 13 '-3 a .a -a a5 K 10 ID « o o o o o State Dairy Commissioner. 73 or $34.50 worth for the year. There is some difference between these cows and their incomes. (See figs, 12 and 13.) "If it costs $32 per cow for feed in the poorer herd, just $2.50 per head is left as the profit for one year. But if the better herd is fed at $40 per cow, it leaves $48.50 per head as a profit. Here is a difference of $46 in clear gain, or, in other words, it takes 19 cows of the one kind to equal one cow of the other kind. In a herd of 40 cows this difference would amount to $1,840. "If a man desired to make $1,000 per year profit in the dairy business, he would have to keep 400 of these poor producers. But he would get the same results with 21 cows like those in the better herd." IOWA. Comparative records of the cows kept at the Iowa Experi- ment Station, Ames, Iowa, as reported by Mr. C. H. Eckles, who had charge of the herd during the time this record was made. BUTTER FIGURED AT 20 CENTS PER POUND AND SKIM. MILK AT 20 CENTS PER CWT. Description of cow. Lbs. of milk produced per year. Lbs. butter produced per year. Cost of feed. Net profit. 12,111 6,667 538 246 829 83 21 71 $97 15 38 16 5,444 292 $8 12 $58 99 9,869 3,059 474 129 $27 38 23 83 $83 25 6 86 6,837 345 S3 55 $76 39 Best Red Pole 7,225 5,249 361 236 $25 32 25 24 $58 44 30 36 1,976 125 00.08 $28 08 6,523 4,087 532 236 $26 26 18 54 $90 58 35 20 2,436 296 $7 72 $52 38 Notice the difference between the best and the poorest Hol- stein, both pure, one making two and one-half times more money in the year than the other. Notice again the extra difference in profitableness of the Shorthorns, the best more than 12 times as profitable as the poorest. The Red Poles offer a very neat condi- tion, there being only eight cents difference in the cost of their 74 Second Annual Report feed for a year, yet there is $28.08 difference in the net profit ob- tained. The Jerseys are found to vary in about the same propor- tion as the Holsteins. THE DAIRY COWS \ 1'VILLION STRONG Fig. 14. The whole story in a nutshell. (Courtesy Farmers' Tribune.) NEW YORK, CORNELL STATION, AS REPORTED BY H. H. WING. Records of herd shows that Daisy produced 2,829.75 pounds of milk and made butter fat at cost of 26 cents a pound, while Freddie gave 11,165.00 pounds of milk and made butter fat at I2V2 cents per pound. Daisy produced milk at $1.48 a hundred pounds ; Freddie produced milk at 47 cents a hundred pounds dur- ing same year on same feed. OHIO, AS REPORTED BY C. G. WILLIAMS. Record of the Station herd showed that Patti's 5th, during a certain experiment period, gave 2,967.1 pounds of milk, with a profit over feed of $25.93, while Vanity's 2nd, during same time and on same feed, gave only 819.4 pounds milk, with a profit over feed of $3.43. Another group, same Station, Nelly's 4th, 2,861.9 pounds of milk, with a profit over feed of $16.44, while on the same feed and during the same time Fancy's 4th gave but 605.2 pounds milk and was fed at an actual loss of $1.94. Same Sta- tion reports for 1896 Daisy's 2nd gave 168.16 pounds fat, while Ruby, during the same year, gave 521.32 pounds fat. The work bestowed on these two animals was practically the same and the feed cost was not greatly different. Fig. 15. Cow Bettie, Minnesota Experiment Station. A poor cow. Had not suffi- cient capacity for taking food. State Dairy Commissioner. 75 ALABAMA, AS REPORTED BY R. W. CLARK. Susan made 331.7 pounds butter, while Ada was making 168.4; Susan gave net profit of $58.71, while Ada gave but $17.85. In the year following Susan made a net profit of $48.25, while Clemintina was making $7.46. MINNESOTA, AS REPORTED BY T. L. HAECKER. In the year 1894 the cow Allie gave a total of 161.35 pounds butter fat, while Huston, on the same feed and the same stable, made 305.46 pounds butter fat. Allie barely paid her board, while Huston made a good profit. ILLINOIS, AS REPORTED BY A. J. GLOVER. Mr. Glover tested many herds over the State for a period of two years, and reports the best cow tested is Pet, herd N, who gave 428 pounds butter, while No. 6, herd A, was giving 158 pounds butter. He adds : COMPARING THE AVERAGE PERFORMANCE OP TEN OP THE BEST COWS AND TEN OF THE POOREST COWS TESTED FOR TWO YEARS. Milk,fpounds. Fat, "per cent. Fat, pounds. Days in milk. Best cows 7,425 3,841 4.52 3.74 336 144 329 262 The average production of the best ten cows was 3,579 pounds more milk and 194 pounds more butter fat per year than the aver- age production of the ten poorest cows. While the average yield of butter fat by the best cows is about two and one-fourth times greater than the yield of butter fat by the poorest, yet the net profit is many times larger. To illustrate: If it takes 150 pounds of butter fat per year to pay for a cow's keeping, a cow that produces 151 pounds of butter fat per year returns to her owner a net profit of one pound of butter fat; if another cow gives 152 pounds of butter fat per year, she returns to her owner a net profit of two pounds of butter fat, or twice as much profit as the cow that produced 151 pounds of butter fat; therefore, the cow that produced 152 pounds of butter fat is twice as profitable a cow as the one that produced 151 pounds of butter fat, because she gives a net profit of two pounds of butter fat instead of one. 76 Second Annual Report Question : How much more profitable are the best ten cows yielding 336 pounds of butter fat per cow per year than the ten poorest yielding only 144 pounds of butter fat per cow per year? About $30,000,000 worth of dairy products are annually pro- duced in the State (Illinois). The amount can easily be doubled with the same number of cows if the dairymen will give their business the attention it deserves. The net profit from the cows of Missouri could easily be doubled in the next ten years. MEASURING THE COW'S VALUE. Testing Daily Not Necessary — Although it would be a little more accurate to weigh the cow's milk every morning and every night throughout the year and test it as often as once a week, such a procedure is too expensive to be of practical value on the farm. If the cow's milk be weighed and sampled for three days about the middle of each month, and the milk given by the cow for that month be estimated as ten times the quantity given in these three days, and then the test obtained from the composite sample of three days' accumulation be accepted as the test for the month, the results at the end of the year will be about 96 per cent, perfect. That is as close as the farmer need work. Composite Samples — Pint Mason fruit jars are excellent for preserving these composite samples. Prepare one jar for each cow to be tested, label each jar with the number of the cow, then add to each jar a corrosive sublimate tablet, such as are obtainable from creamery supply houses. The poison in these tablets kills all bac- Fig. 17. Spring balance for weighing milk. (Courtesy Blanke & Hauk, St. I^ouis.) Fig. 16. Imported Oomassie, 11,874. A high producing Jersey. State Dairy Commissioner. 7? teria in the milk, and thus prevents it from becoming sour. The pink color given to the milk by these tablets is merely for safety. Open jars cannot be used for composite work. So much of the water would evaporate from the milk that the test would be much too high. Arrange a permanent shelf in the cow stable for these sample jars. Weighing — Secure a spring balance like that of Figure 17. Suspend it where the bucket of milk will swing freely, not touch- ing the wall. When the cow has been milked clean (for the last milk is much richer than the first) hang the bucket on the bal- ance, and record the weight immediately onto the permanent milk sheet, similar to that shown on page 78. Now stir the milk three or four strokes with a dipper, which will hold about two tablespoonf uls, then dip out one measure, and add it to the bottle corresponding in number to the cow just milked. After the milk is added in this way, the sample should be whirled a little to mix the fresh milk with the poison previously placed in the bottle. These several little steps require such a very small amount of time, when once the tools have been conveniently arranged, that it may be considered as taking no time at all. (The writer has done this sampling, weighing and recording of weight for each cow, and still milked thirteen ordinary cows in 65 minutes, though seventy to seventy-five minutes was the usual length of time.) The form of milk sheet on page 78 is convenient. It may be Copied onto tough paper, or full size sheets may be purchased from any one of several dairy publishing companies. This par- ticular form is gotten up by Hoard's Dairyman, Ft. Atkinson, Wis- consin. Permanent Records — Don't keep the permanent records on scraps of paper nor in pocket-sized books. A book of 200 pages, each page 5i/2 by 11 1/2 inches, can be purchased for 10 cents of 15 cents. Each page will hold the rec- ord of 30 cows for a month. Write the names or numbers of the cows down the left margin of the left-hand page, then rule up the remainder of the page like January (page 79). Do not rewrite the names onto next page, but rule it for Feb- ruary near left side of page, so that the outer third of the leaf may be cut off, so that when turned it will just fit the names of the cows. Then on this narrow page rule for March, and so on. In this way, one writing of the names Will answer for a whole year or longer. 78 Second Annual Report o g p o Q fi o o M «! ft w ID l 3 03 3 CO p 1-1 O 0) a^ ^a 6 s CO p O a> s a to p aa CO p OJ3 aa CO p o£ OJP aa 03 3 CO P o£ aa o3 3 CO p 0>P a a 03 3 (5 el CO p 053 CPP aa CO p UP aa 03 3 CO p auju^Aa | a s H <5 H s H g H a H a 1 H § H "3 H Suiujoj\[ | h e^a State Dairy Commissioner. 79 HERD RECORD FOR JANUARY, 190—. Name or No. of cow. Lbs. milk given in 3 days. Estimate of milk per month. Test from composite sample. Lbs. of fat per month. 1 60 48 90 21 Etc. 600 480 900 210 3.5 3.7 3.4 4.6 21.00 2 ; 17.76 3 30.60 4 9.66 5 _ Sample page in permanent record. HOW TO DO THE TESTING. The testing of milk by the Babcock method is not difficult, either in operation or to learn; neither does it require much time to operate when learned. Pig. 18. This is a pretty good little tester, but not one to be recommended. (Courtesy Blanke & Hauk, St. Louis.) 80 Second Annual Report -Fig. 19. A good hand tester. Will last many years if reasonably well handled. (Courtesy Blanke & Hauk, St. Louis.) The Testing Machine — There are now several makes on the market, all of which are good. A simple machine, like Figure 18, will do the business very well, but is not so desirable as a heavier machine, in which the bottles are all enclosed and free from danger of being struck while in motion. A tester like figure 19 is the most satisfactory now on the market, and can be got at any creamery supply house for $9.00 or $10.00. Whatever ma- chine is used, it must be fastened solid to a level stand or table before operating. Where it is to be used at intervals throughout the year, it is very important that it have a corner of its own somewhere, where it will be ready for operation any moment needed. To set it aside when not in use, with the intention of bringing it out and setting it up every time needed, means simply that after one or two months the work will cease. Arrange for convenience at first. Glassware — Buy only good standard glassware, something which is guaranteed to be accurate. Accurate work cannot be done with inaccurate tools. Have a place for the glassware, and keep it there while not in use. More glass tools are broken by be- ing left around carelessly than by the usage. To Test Milk — Let us suppose that we have a sample of milk to be tested. The steps in the operation will be as follows : First — Thoroughly mix the milk. If the cream clings to the side of the dish, warm it slightly in order that all of the cream may become thoroughly, very thoroughly mixed. This mixing is best done by pouring from one vessel to another and back again. A test bottle brush is also convenient in cleaning cream away from the sides. If there is any tendency on the part of the milk State Dairy Commissioner. 81 to foam, pour it down the side of the dish to prevent it. Remem- ber, if there are many small bubbles of air in the milk, and you measure out a certain quantity, the actual quantity obtained is not sufficient, and the test will be low just in proportion. Second — Now take the pipette, figure 20, and hold it in the manner shown. Place the lower end in the milk and the upper end in the mouth and draw the milk up into the tube nearly to the mouth, then let go with the lips and catch the end of the pipette with the forefinger, as shown in figure 20, then slowly Fig. Pipette for measuring milk into test bottle. Fig. 21. Milk Test Bottle. allow the air to enter under the finger, thereby allowing the milk to drop down to the scratch A, then, being careful not to lose any of the milk, slip the point of the pipette into the top of the milk DO-6 82 Second Annual Report bottle, figure 21, allow the milk to flow slowly into the bottle. If bubbles of air cause a waste of any of the milk, empty the bot- tle, and try again. Always remember in testing that the sample taken is an exceedingly small part of the entire quantity, for which the reading of the sample is to give value. Third — Now take the acid measuring glass, figure 22, fill it with sulphuric acid to the scratch, which is usually about three- {fourths of the way up. The acid is merely a tool. A few drops too much or too little will do no harm. Now hold the test bottle containing the milk, figure 21, in the left hand and at an angle of about 45 degrees, then carefully pour the acid from the acid measure into the sample of milk, allowing it to run slowly down the side of the bottle, gliding gently under the milk. If the bottle be held upright, or if the acid be poured in too quickly, a burnt and unreliable test is likely to be caused. Now gently whirl the sample, giving the bottle a circular and at the same time up and down motion, in-order to mix the contents of the bottle without shaking any out of the top, which always remains open. When the contents have been sufficiently mixed by whirling, it should be a uniform dark brick-red color. At this point the bottle will be extremely hot, making it necessary to handle by the neck. Fig. 22. Acid Measure. Fourth — Now place the sample in one of the pockets of the testing machine, and place a similar one exactly opposite. The State Dairy Commissioner. 83 machine must ahvays be made to balance. In case there is only one sample to be tested, a bottle of water may be used for a balance. Fifth—Start the machine slowly, gradually increasing the speed until the test bottles are whirling at a rate of 1,000 to 1,200 revolutions per minute. (By counting the number of revo- lutions made by the pockets for each turn of the crank it can be easily calculated how many turns of the crank will be necessary to achieve the required speed.) Turn steadily for five minutes, then gently stop the machine, and with the pipette carefully, in order that no bottle be run over, add clean, soft hot water into the test bottle until the water and fat rise two-thirds of the way up the neck of the bottle, then close the lid, and whirl as before for a period of two minutes. Now the test is made, and simply re- quires reading. Fig. 23. Showing how to read the test. Spread the dividers from the extreme bot- tom to the extreme top of the fat, then place the lower point at O and read the number at the top point. 4.6 fat in this case. Sixth — With a sample compass or dividers measure the fat in the neck of the test bottle, as shown in figure 23. The points of the compass should extend from the very bottom to the very top of the fat, as shown in the cut. Read the fat while hot, or if it gets cool warm it up to about 130 or 135 Fahr. before reading. Do not count out anything for the little cup or maniscus on the top of the fat. Being careful not to change the spread of the 84 Second Annual Report compass, place one point at zero and read the figure indicated. A quantity of fat which would extend from zero to one, or from one to two, would be one per cent. A quantity of fat which would make a column extending from zero to four would be four per cent. Notice the fine divisions on the test bottle. There being five marks for each per cent., all divisions between, then, must in- dicate two-tenths of a per cent. For illustration, suppose the milk tested 4.6 per cent, (as in figure 23), this means simply that there are 4.6 pounds of fat in 100 pounds of this milk. Example: How many pounds of butter fat are there in 473 pounds of milk, which tests 4.6 per cent? This will read, 473 times .046 equals 21.758. There are then 21.758 pounds of butter fat in that quantity of milk. Example: How many pounds of butter fat in 237 pounds of milk testing 3.5 per cent? This reads, 237 times .035 equals 8.295. There are then 8.295 pounds of butter fat in 237 pounds of milk testing 3V2 per cent. Example: How many pounds of but- ter fat in 193 pounds of milk which tests 3.8 per cent? Skim Milk — First — Make sure that the bottles and pipette are thoroughly clean. If the pipette has been used in testing whole Pig. 24. Skim milk test'Jbottle. milk or cream it must be well washed before sampling skim milk. The mixing of the sample and the process of adding it to the test bottle, figure 24, are the same as described for whole milk. State Dairy Commissioner. 85 Before endeavoring to run the milk down the larger tube of the bottle make sure that there are no drops of water in the slender tube. If there are, the milk will very likely bubble out of the wide- mouth tube, making it necessary to clean the bottle and try again. Second — The process of whirling, adding hot water and whirl- ing again, are the same as described for whole milk. The same quantity of milk and acid as in former case. Third — When the second run has been completed, the fat should' be read while still hot. The portion of the neck of the bot- tle, figure 24, between one scratch and another is equal to .05 per cent. A quantity of fat which would extend from the bottom mark to the top would equal half a per cent. A good hand separator will leave in the skim milk about enough fat to fill one space in the neck of this bottle. If, in testing the skim milk, it is found that two spaces are filled with fat, it indicates poor machine or poor handilng. Cream — Although in testing cream the thing accomplished is the same as that accomplished in the testing of milk, the mode of getting the result is somewhat different. Cream is a sub- stance which varies in its richness all the way from 10 per cent, to Fig. 25. Cream test bottle. 60 per cent. fat. Fat is lighter than the milk; therefore, the more fat there is in the cream the lighter that cream is. The whole Babcock test is based on the understanding that 18 grams of the sample be taken. While testing whole milk and skim milk the 86 Second Annual Report sample taken may be measured, because they are so nearly con- stant in weight. The pipette for milk, which holds 17.6 cubic cen- timeters up to the scratch, holds 18 grams of milk or skim milk, but would not hold 18 grams of cream, and the richer the cream the farther below 18 grams. The sample of cream to be tested, must then be weighed. The process is as follows : First — Place the cream bottle, figure 25, on one pan of the scales, figure 26, and balance the bottle by sliding those brass balls forward or back. When the balance is perfect, set the 9 gram weight on the opposite pan, then with the pipette drop cream, which has previously been thoroughly mixed, into the test bottle until the balance is again perfect, even down to the drop of cream. Fig. 26. Oream Scale. Second — Now add about half a tablespoonful of clean, soft water to the cream in the bottle. Third — Now add the sulphuric acid, using about three-fourths of a measure. Fourth — Thoroughly mix the acid and cream by the whirling motion as described for milk. Fifth — Place test bottles in machine, balance and whirl five minutes, then add hot water nearly to top of neck, and whirl two minutes. Sixth — With the same compass shown in figure 23 read the column of fat in cream. Now suppose the column of fat extended over 13 V2 spaces, the test of that cream would be 27 per cent. Re- member 9 grams only, not 18, of cream were taken. With half the required quantity of cream the result obtained must be doubled. If the cream column extended 22 spaces the true reading would be 44 per cent. Example : How many pounds of fat in 78 pounds of cream which tests 36 per cent? Seventy-eight times .36 equals 28.08. We have then 28.08 pounds of fat in 78 pounds of cream testing 36 per cent. Example: How many pounds of fat in 59 pounds of cream testing 32 per cent? Fifty-nine times .32 equals 18.88. We have then 18.88 pounds of fat in 59 pounds of cream testing 32 per cent. Example: How many pounds of fat in 11 pounds of cream testing 45 per cent? State Dairy Commissioner. 8? Cleaning the Glassware — Just as soon as the test is made and the fat read, empty the test bottle, for then, by shaking a little, the ash or lime in the bottom of the bottle will rinse out easily. The hot liquid will also wash out most of the fat. Caution— Do not dump this where any animal can walk in it, neither put it in a metal or wooden dish. The acid is very strong. Don't let acid get on clothes; it will ruin them in a few minutes. Wash the glassware in hot water, best with some sal soda or strong soap in it. Rinse in clean water, and turn in a rack to drain and to wait for next time of using. ERRORS TO AVOID IN TESTING CREAM. It is not an especially difficult task to test cream, but must be understood, or errors will be made by those of the best inten- tions. The following are the chief causes of inaccuracy : 1st. Gross sample not a true one, because (a) Cream sour and clotted. (b) Cream dried on surface. (c) Cream partly churned. (d) Cream good, but not well mixed before sampling. 2nd. Test bottle sample not correct, because (a) Cream measured instead of weighed. (18 grams required.) (b) Cream weighed with inaccurate scales. (Keep all bearings free from rust and gum.) (c) Of slovenly work in weighing. 3rd. Acid mistakes — (a) Too much or too strong acid (burns fat). (b) Too little or too weak acid (leaves white curd under ; the fat) . (c) Acid too warm (burns fat; 60 to 65 degrees F. works best). (d) Acid poured through cream (burns in clots). (e) Acid not well mixed when shaking is commenced (burns in clots). 4th. Mistakes in whirling — (a) Speed too slow (12-inch tester requires 1,200 revo- lutions; 24-inch tester requires 800 revolutions). (b) Not turned long enough (5 to 6 minutes necessary) . (c) Bottles too cool while turning (fat cannot rise; ^ / should be 140 degrees F. for cream and 200 F. for skim milk). 88 Second Annual Report 5th. Mistakes in adding water — (a) Water too cold (150 to 200 degrees F. right). (b) Water dirty (causes gray cloud below fat). (c) Water hard (the lime in hard water often causes unreliable results; use rainwater or condensed steam) . 6th. Mistakes in reading fat — (a) Reading too hot (fat expanded ; 120 to 140 degrees F. right). (b) Reading too cold (fat contracted, not volume enough) . (c) Upper surface of fat not leveled (a few drops of amylic alcohol on top of fat makes a flat surface of the concave one. This applies to cream only.) 7th. Inaccurate graduation of test bottles — (a) Every bottle should be tested. When so small a quantity of cream has to represent so large a quantity it is exceedingly important that every step in the process be performed with the utmost care. i, VARIATIONS IN TESTS OF CREAM. "Why do different lots of cream from the same separator vary so much in per cent, of fat?" This is a very common ques- tion asked at Farmers' Institutes all over the State. There are several causes for this variation. 1. Speed of the separator — The faster the bowl turns the richer the cream, slower the thinner. Sometimes the man does the turning, then again a weaker person, the woman or a child, has the work to do. Sometimes the one turning feels lazy, and at other times is physically excited. Time the machine with the watch. 2. Rate of inflow of the milk — The faster the milk goes in, the thinner the cream. If the milk hopper is kept full all the time, the extra pressure carries the milk through faster than when it is low in the can. If machine runs empty a few times during the separation, the cream will be richer. 3. Per cent of fat in the milk — A richer milk gives a richer cream. The milk of a whole herd of cows may vary as much as a half of a per cent, between morn- ing and night. The heat and excitement of the day tends to in- crease the per cent, of fat present. Any unusual excitement may cause a similar temporary rise in fat. State Dairy Commissioner. 89 4. Temperature of the milk when separated — Any decrease in the size of the hole, out of which the cream is delivered from the bowl, will increase the per cent, of the fat in the cream. Cold cream sometimes thus clogs the passage and causes a richer cream to be delivered. 5. Acidity of the milk — A half-sour milk may cause a thin cream. If night's milk is left to be separated in the morning in the summer, it very often sours to that extent that when separated the fine clots and fibres of curd cling to the outer wall of the bowl and clog the exit of the skim milk, thus forcing some of it info the cream spout, and in consequence a thin cream is secured. 6. Adjustment of cream screw — This may have jarred or been turned by some one without the knowledge of the one complaining. 7. Cream will rise on cream — And if the top be poured off to make butter for the home, the portion sold is thinner than the average. This is occasionally done knowingly by the farmer to test the man who tests the cream. 8. Hand skimmed cream is very variable — Thick from pans and crocks, and thin from deep cans. It is almost next to impossible to so skim that the same amount of skim milk will be put into the cream vessel each time. The best test for a market cream is thirty-five to forty-five per cent. The man who does public testing must know his business, and then have enough confidence in himself and enough natural sand to stand by his figures, no matter what they read. MORE BUTTER THAN BUTTER FAT. Another frequent query is regarding the amount of butter a given amount of cream will make. The test gotten at the cream- ery is for butter fat, not for butter. Butter is not all fat. It contains from 10 to 15 per cent, water, from 2 to 3 per cent, salt and from 1 to 2 per cent, casein, or cheesy matter. In general, 6 pounds of fat will make 7 pounds of butter, but whetner it does that or not will depend on 1.' Acidity of cream when churned — If cream is not sour enough, fat may be lost in the buttermilk, and thus lessen the overrun. 2. Temperature of cream when churned — If too warm, the amount of fat lost in the buttermilk will be great, and the yield lowered. 90 Second Annual Report 3. Amount the butter is worked — If worked much the water may be worked out and the butter left dry, or with only 10 per cent, of water, while less working or working in water may leave a wet butter, or one containing as high as 20 per cent, water. 4. Size of churn and amount of cream — If the churn is too large for the amount of cream, consider- able cream may be lost by sticking to axis of the churn. This is especially liable to occur with thick cream in small quantities. 5. Accuracy of the scales — On small amounts of butter the degree of accuracy of the scales used may introduce an apparent discrepancy. THE ADULTERATION OF MILK AND ITS DETECTION.* Composition of Milk — Before entering into a discussion of the adulteration of an article, it is necessary that the normal compo- sition of that article be first understood. Milk is a complex fluid, made up of several very dissimilar substances. Its composition varies according to the breed of the animal. Some breeds of cows give milk much richer in fat and samewhat richer in other solids than others. Not only is there a difference between breeds, but the milk from different individuals of the same breed will vary consid- rably, and a cow giving milk which tests 4 per cent, fat, when she is fresh, will usually give milk testing 4V> per cent, to 4.8 per cent, toward the end of her lactation period. When cows are nearly dry their milk is richer in all solids, especially in fat, than it is when they are fresh. Dry feed also has a tendency to produce a slightly richer milk. Milk Solids — When milk is evaporated to dryness the water is evaporated, and the milk solids are obtained. Milk solids are a mechanical mixture of fat, casein, albumen, milk, sugar and ash. Normal milk contains about 13 per cent, of solid matter and 87 per cent, water. Some samples contain as low as 12 per cent, sol- ids, with 88 per cent, water ; others as high as 14 per cent, solids, with 86 per cent, water. Milk Fats — Average milk contains about 3% per cent, of fat. Some normal samples may contain 3 per cent, or less, while' others may contain 6 per cent, or more. The fat in milk is not present in solution, but in suspension in the form of minute globules. These milk fat globules are about 1/5,000 of an inch in diameter. (♦In preparing the following pages oji adulteration free use has been made of ' ' Dairy Chemistry" by H. Snyder.) State Dairy Commissioner. 91 A single drop of milk contains from one hundred million to one hundred and fifty million fat globules. The size of the fat glob- ules varies, first, with the breed and individuality of the animal, and second, according to the length of time the animal has been in milk. When a cow is fresh there is a smaller number of globules, but the globules are larger. When the cow is well along in her milking period the globules are smaller, but more numerous. The fat is lighter than any other constituent of the milk. Casein — Average milk contains about 3 per cent, of casein, which in fresh milk is practically in a soluble condition, but in sour milk is precipitated as curd. The per cent, of casein in milk is quite constant, ranging from 2.8 to 3.5. As a general rule normal milk contains less casein than fat. Albumen — Average milk contains about one-half a per cent, of albumen, which is nearly identical with egg albumen, or the white of the egg. When fresh milk is boiled the "scum" which forms on the surface is albumen. The amount of albumen in milk is quite constant, and ranges from one-half to three-fourths of a per cent. Milk Sugar— Lactose, or milk sugar, is present in milk to the extent of about 5 per cent. When obtained in the pure state it re- sembles in appearance confectionary sugar, but not in taste. Milk sugar takes an important part in butter and cheese-making, as it is the material from which the acid is formed when milk sours. The amount of milk sugar or lactose in milk is quite constant, ranging from 4.6 to 5.4 per cent. In average milk it is the constituent which is present in largest amount of any of the milk solids. Ash — When the milk solids are burned there is a small amount of greyish, white ash obtained. The ash content of milk is con- stant and varies but little from three-fourths of one per cent. The white substance, which settles at the bottom of the Babcock test bottles when testing, is ash. AVERAGE MILK HAS ABOUT THE FOLLOWING COMPOSITION. Water Fat , . Milk sugar Casein. . . . Albumen. . Ash Range per cent. 82.4 to 89.6 2.5 to 6.0 4.3 to 6.0 2.5 to 4.0 0.5 to 0.8 0.6 to 0.8 92 Second Annual Report Mi Ik Water Fat Casein MilKdutjar Album fish Fig. 27. Showing composition of milk. It is seldom that the extreme limits as given above are met with. See figure 27 for comparative composition of average milk. FORE-MILK VS. STRIPPINGS. The fore-milk, or that obtained with the first stream or two taken from the cow, is usually very poor in butter fat. The last few streams are rich in fat. The writer has tested this point with different cows, and has found that in some cases the strippings tested as high as seventeen times richer than the first, although usually the difference is only about three to four times. Thus the necessity for thorough milking of the cow before taking a sample to test. THE SPECIFIC GRAVITY OF MILK. If a can holds 100 pounds of water, to fill it with milk would require about 103.2 pounds. This is because milk has a greater specific gravity than water. By a specific gravity of a material, is meant the weight of a given volume compared with the weight of an equal volume of water under the same conditions. Milk has a higher specific gravity than water, because it contains in solution a number of substances, as sugar, ash, casein and albumen, which increase the weight of an equal volume of milk, causing it to have a higher specific gravity. The fat of milk, on the other hand, which is lighter than water, has a tendency to lower the specific gravity. Since the variations in the fat content of milk range between three and six per cent., it follows that the variations in the gravity of milk are due largely to the variations in the fat cpntent. Since the milk fats vary between known limits, the specific gravity of normal milk varies between definite limits. The lowest specific gravity of normal milk is 1.029, while the highest State Dairy Commissioner. 9? specific gravity is 1.034. The richer a sample of milk in casein, milk sugar and ash, the greater its buoyant power and the higher specific gravity, which results in the lactometer stem not sinking to so great a depth as it would if less casein, sugar and ash were present. Hence, we find skim milk having a greater specific grav- ity than normal milk. On the other hand, the addition of water to milk lowers the specific gravity below 1.029, almost proportion- ally with the amount of water added. Milks very rich in fat have a lower specific gravity than milks which contain less fat. This is due to the additional fat in the milk lowering its specific grav- ity. A skilled operator can readily determine whether the in- crease or decrease in the specific gravity of milk is due to varia- tion in the water or in the fat content of the milk. Fig. 28. The Lactometer. QUEVENNE'S LACTOMETER. The lactometer is a piece of apparatus for determining the specific gravity of milk. It consists of a bulb (see Fig. 28.) weighted with mercury, attached to a glass tube of cylindrical 94 Second Annual Report form provided with a graduated stem, which enables the operator to determine the depth to which the instrument sinks in milk. Numbers registered on the lactometer scale range from 15 to 40. These are called the lactometer degrees. If the lactometer sinks to a depth of 31 on the scale, it means that the milk has a specific gravity of 1.031. In normal milk the lactometer shows a specific gravity of 1.029 to 1.034. Between each of the; numbered divisions, as 25 to 30, there are five subdivisions, which enable the operator to read to a .001 on the specific gravity scale, or less, if care is taken in the observations. There are other forms of lactometers in use, but the Que- venne's is generally preferred because of its greater accuracy. A lactometer should always be provided with a thermometer, in or- der that the necessary corrections for temperature of the lacto- meter readings may be made. INFLUENCE OF TEMPERATURE. Whenever a lactometer reading is made, the temperature of the milk should also be recorded, because a variation of 10 degrees in temperature affects the lactometer reading to the extent of 1 degree. When the milk is cold, it is contracted in volume, and the lactometer does not sink to as great a depth as if the milk were warm. This results in the lactometer recording a high specific gravity. On the other hand, if the milk is too warm, it is ex- panded, which has the effect of diluting the milk, causing the lac- tometer to sink to a greater depth and a lower specific gravity to be secured. In making corrections for temperature, the fol- lowing general rule can be applied: When the temperature is greater than 60° F., add .1 of a lactometer degree for each degree of temperature, and when less than 60° F., substract .1 for each lactometer degree. This general rule will apply only for a varia- tion of 10 degrees either above or below the temperature of 60°. INFLUENCE OF SKIMMING AND WATERING. Since milk has a specific gravity vorying from 1.029 to 1.034, it follows, as previously stated, that any addition of water neces- sarily lowers the specific gravity, and any removal of the fats neces- sarily raises the specific gravity. When skimming alone or watering has been practiced, it is easily detected by means of the lactometer ; but when milk is both skimmed and watered, the lactometer results fail to reveal the fact. The water lowers the gravity, and the re- State Dairy Commissioner. 95 moval of the fat raises it, so that milk that has been both skimmed and watered, may have the same gravity as normal milk. This double fraud, however, is easily detected when the Babcock test is used jointly with the lactometer. m shimrilk m So. &r. I.oji H Low = \ fy higher Wat&red Milk (2p.Gr.k33 than Normal 1.02 9 Fig. 29. Showing position of lactometer in normal, skimmed and watered milk. JOINT USE OF LACTOMETER AND BABCOCK TEST. When used jointly, the quality of the milk, and the extent to which any adulteration may have been practiced, can be accurately determined. The following general rule will aid in determining the quality of milk: A low fat and a high specific gravity indi- cate skimming or removal of fats. A low fat and a low specific gravity indicate the addition of water. A low fat and a normal specific gravity indicate that milk has been both skimmed and watered. While, if there is a normal fat and a normal gravity, it safe to conclude that the milk has been neither skimmed nor watered. IP THE ANALYSIS OF SUSPECTED SAMPLE SHOW Specific Gravity of milk low Fat low watered Specific Gravity of milk high Fat low Specific Gravity of milk normal Fat low skimmed skimmed and watered. Any one, after a little experimenting on his own account, can soon learn to detect the common adulterations of milk. 96 Second Annual Report PRESERVATIVES. When milk or cream handled in the ordinary way around town and left warm does not become sour in 36 hours some preserving agent has almost certainly been used. There is no preservative yet known which will keep the milk sweet without injuring it as food. Milk is a delicate food, intended for the delicate stomach of an in- fant, and the continued use of small quantities of preservatives may, and doubtless does, often mean the slow killing of the child consuming that milk. When milk is produced from healthy cows and in a cleanly manner and kept cool, there will be no need for chemical preservatives. The slovenly and indifferent man is the one who makes use of preservatives to cover up his poor work. The dairyman who makes a practice of adding chemical preserva- tives to milk intended for consumption in homes may not be a mur- derer, but he is by the very act, acknowledging that he is willing to take chances on becoming one. PART III. DC- 7 (Conditions over which this office had little^ control have prevented this report going to press as promptly as had been intended^ Two bills were passed by the Forty-fourthj General^ Assembly [whichj[will be of interest in this volume. Senate Bill No. 47, which was approved by theftGovernor on the 15th of March, gives to Missouri a comprehensive pure food law. Senate Bill No. 48, by converting the office of Dairy Commissioner into that of Dairy and Food Commissioner, with additional power, pro vides^the [necessary machinery for making the pure food law effective. This bill was approved by the Governor on the 22nd of March. Both these laws go into effect June 14, 1907.) IS. B. 47.] CRIMES AND PUNISHMENTS : Adulteration of Foods and- Drugs. AN ACT to prohibit the manufacture and sale of foods, drugs, medicines, beverages- and liquors, as defined in this act, which are adulterated or misbranded within the meaning of this act ; and prescribing penalties for violations thereof. SECTION 1. Prohibiting sale of adulterated footfs or drugs. 2. Term "drug" defined. 3. When drug deemed adulterated. 4. When food deemed adulterated. 5. Term "misbranded" defined. 6. When drug deemed misbranded. 7. When food deemed misbranded. SECTION 8. Statement of ingredients on label. 9. False label deemed misbrand. 10. Removing or altering label. 11. Sample for analysis, when furnished- 12. Dealer, not to be prosecuted, when. 13. Act, how construed. 14. Penalty. 15. Repealing other acts. " -A Be it enacted by the General Assembly of the State of Missouri, a& follows: Section 1. No person or persons, firm or association of per- sons, company or corporation shall, within this state, manufacture., produce, sell, offer or expose for sale, or have in his, their or its. possession, with intent to sell, any article of food or drug which is adulterated or misbranded within the meaning of this act, or cause or procure the same to be done by others. Sec. 2. The term "drug," as used in this act, shall include all medicines and preparations recognized in the United States Phar- macopoeia or National Formulary for internal or external use, and any substance or mixture of substances intended to be used for the cure, mitigation or prevention of disease in man or animals. The term "food," as used in this act, shall include all articles used for food, drink, confectionery or condiment by man or animal, whether simple, mixed or compound. Sec. 3. A drug shall be deemed to be adulterated within the ■neaning of this act : 1. If, when sold under or by a name recog- 100 Second Annual Report nized in the latest revised edition of the United States Phar- macopoeia or National Formulary, it differs from the standard of strength, quality or purity prescribed therein. 2. If its strength, quality or purity fall below the professed standard under which it is sold : Provided, that no drug denned in the United States Phar- macopoeia or National Formulary shall be deemed to be adulterated under this provision if the standard of strength, quality or purity toe plainly stated upon the bottle, box or other container thereof, although the standard may differ from that determined by the test laid down in the United States Pharmacopoeia or National Formulary. Sec. 4. Food shall be deemed to be adulterated : 1. If any substance or substances have been mixed with it so as to lower or depreciate or injuriously affect its strength, quality or purity. 2. If any substance or substances have been substituted wholly or in part for the article. 3. If any valuable or necessary constituent «or ingredient has been wholly or in part abstracted from it. 4. If it is mixed, colored, coated, polished, powdered or stained in a manner whereby damage or inferiority is concealed ; or if, by any imeans, it is made to appear to be better or of greater value than it really is. 5. If it contain any added substance which is poison- ous or injurious to health : Provided, that when in the preparation of food products for shipment they are preserved by any external application, applied in such a manner that the preservative is neces- sarily removed mechanically or by maceration in water or other- wise, and directions for the removal of said preservative shall be printed on the covering of the package, the provisions of this act shall be construed as applying only when said products are ready if or consumption. 6. If it consist wholly, or in part, of a deceased, iilthy, decomposed, putrid, infected, tainted or rotten animal or vegetable substance, or any part or portion of an animal diseased or otherwise unfit for food, whether manufactured or not, or if it is the product of a diseased animal, or of an animal that has •died otherwise than by slaughter, and in case of meats, oysters or Lfish, sold or offered for sale in the fresh state, if such meats, oysters per cent, of protein, derived solely from the materials named. 31. Nutmeg is the dried seed of the Myristica fragrans Houttuyn, deprived of its testa, with or without a thin coating of lime, and contains not less than twenty-five (25) per cent, of non- volatile ether extract, not more than five (5) per cent, of total ash, not more than five-tenths (0.5) per cent, of ash insoluble in hydro- chloric acid, and not more than ten (10) per cent, of crude fiber. 32. Macassar nutmeg, Papua nutmeg, male nutmeg, long nutmeg is the dried seed of Myristica argentea Warb. deprived of its testa. 118 Second Annual Report PEPPER. 33. Black pepper is the dried immature berry of Piper ni- grum L. and contains not less than six (6) per cent, of nonvolatile ether extract, not less than twenty-five (25) per cent, of starch, not more than (7) per cent, of total ash, not more than two (2) per cent, of ash insoluble in hydrochloric acid, and not more than fifteen (15) per cent, of crude fiber. One hundred parts of the nonvolatile ether extract contain not less than three and one- quarter (3.25) parts of nitrogen. Ground black pepper is the product made by grinding the entire berry, and contains the sev- eral parts of the berry in their normal proportions. 34. Long pepper is the dried fruit of Piper longum L. 35. White pepper is the dried mature berry of Piper nigrum JL., from which the outer coating or the outer and inner coatings fiave been removed, and contains not less than six (6) per cent. of nonvolatile ether extract, not less than fifty (50) per cent, of stareh, not more than four (4) per cent, of total ash, not more than five-tenths (0.5) per cent of ash insoluble in hydrochloric acid, and not more than five (5) per cent, of crude fiber. One hundred parts of the nonvolatile ether extract contain not less than four (4) parts of nitrogen. 36. Saffron is the dried stigma of Crocus sativus L. 37. Sage is the leaf of Salvia officinalis L. 38. Savory, summer savory, is the leaf, blossom and branch of Satureja hortensis L. 39. Thyme is the leaf and tip of blooming branches of Thy- mus vulgaris L. b. FLAVORING EXTRACTS. 1. A flavoring extract 0, is a solution of ethyl alcohol of proper strength of the sapid and odorous principles derived from an aro- matic plant, or parts of the plant, with or without its coloring matter, and conforms in name to the plant used in its preparation. 2. Almond extract is the flavoring extract prepared from oil of bitter almonds, free from hydrocyanic acid, and contains not less than one (1) per cent, by volume of oil of bitter almonds. 2a. Oil of bitter almonds, commercial, is the volatile oil ob- tained from the seed of the bitter almond (Amygdalus communis L.), the apricot (Prunus armeniaca L.), or the peach (Amygdalus persica L.). a The flavoring- extracts herein described are intended solely for food purposes and are not to be confounded with similar preparations described in the Pharmacopoeia for medicinal purposes. State Dairy Commissioner. 119 3. Anise extract is the flavoring extract prepared from oil of anise, and contains not less than three (3) per cent, by volume of oil of anise. 3a. Oil of anise is the volatile oil obtained from the anise seed. 4. Celery seed extract is the flavoring extract prepared from celery seed or the oil of celery seed, or both, and contains not less than three-tenths (0.3) per cent, by volume of oil of celery seed. 4a. Oil of celery seed is the volatile oil obtained from celery seed. 5. Cassia extract is the flavoring extract prepared from oil of cassia and contains not less than two (2) per cent, by volume of oil of cassia. 5a. Oil of cassia is the lead-free volatile oil obtained from the leaves or bark of Cinnamomum cassia Bl., and contains not less than seventy-five (75) per cent, by weight of cinnamic aldehyde. 6. Cinnamon extract is the flavoring extract prepared from oil of cinnamon, and contains not less than two (2) per cent, by volume of oil of cinnamon. 6a. Oil of cinnamon is the lead-free volatile oil obtained from the bark of the Ceylon cinnamon (Cinnamomum zeylanicum Breyne), and contains not less than sixty-five (65) per cent, by weight of cinnamic aldehyde, and not more than ten (10) per cent, by weight of eugenol. 7. Clove extract is the flavoring extract prepared from oil of cloves, and contains not less than two (2) per cent, by volume of oil of cloves. 7a. Oil of cloves is the lead-free, volatile oil obtained from cloves. 8. Ginger extract is the flavoring extract prepared from ginger, and contains in each one hundred (100) cubic centimeters, the alcohol-soluble matters from not less than twenty (20) grams of ginger. 9. Lemon extract is the flavoring extract prepared from oil of lemon, or from lemon peel, or both, and contains not less than five (5) per cent, by volume of oil of lemon. 9a. Oil of lemon is the volatile oil obtained, by expression or alcoholic solution, from the fresh peel of the lemon (Citrus limonum L.), has an optical rotation (25° C.) of not less than -4-60° in a 100-millimeter tube, and contains not less than four (4) per cent, by weight of citral. 120 Second Annual Report 10. Terpeneless extract of lemon is the flavoring extract pre- pared by shaking oil of lemon with dilute alcohol, or by dissolving terpeneless oil of lemon in dilute alcohol, and contains not less than two-tenths (0.2) per cent, by weight of citral derived from oil of lemon. 10a. Terpeneless oil of lemon is oil of lemon from which all of the terpenes have been removed. 11. Nutmeg extract is the flavoring extract prepared from oil of nutmeg, and contains not less than two (2) per cent, by vol- ume of oil of nutmeg. 11a. Oil of nutmeg is the volatile oil obtained from nutmegs. 12. Orange extract is the flavoring extract prepared from oil of orange, or from orange peel, or both, and contains not less than five (5) per cent, by volume of oil of orange. 12a. Oil of orange is the volatile oil obtained, by expression or alcoholic solution, from the fresh peel of the orange {Citrus aurantium L.) and has an optical rotation (25° C.) of not less than +95° in a 100-millimeter tube. 13. Terpeneless extract of orange is the flavoring extract prepared by shaking oil of orange with dilute alcohol, or by dis- solving terpeneless oil of orange in dilute alcohol, and corresponds in flavoring strength to orange extract. 13a. Terpeneless oil of orange is oil of orange from which all, or nearly all, of the terpenes have been removed. 14. Peppermint extract is the flavoring extract prepared from oil of peppermint, or from peppermint, or both, and contains not less than three (3) per cent, by volume of oil of peppermint. 14a. Peppermint is the leaves and flowering tops of Mentha piperita L. 146. Oil of peppermint is the volatile oil obtained from pep- permint, and contains not less than fifty (50) per cent, by weight of menthol. 15. Rose extract is the flavoring extract prepared from otto of roses, with or without red rose petals, and contains not less than four-tenths (0.4) per cent by volume of otto of roses. 15a. Otto of roses is the volatile oil obtained from the petals of Rosa damascena Mill., R. centifola L., or R moschata Herrm. 16. Savory extract is the flavoring extract prepared from oil of savory, or from savory, or both, and contains not less than thirty-five hundredths (0.35) per cent, by volume of oil of savory. 16a. Oil of savory is the volatile oil obtained from savory. 17. Spearmint extract is the flavoring extract prepared from State Dairy Commissioner. 121 oil of spearmint, or from spearmint, or both, and contains not less than three (3) per cent, by volume cf oil of spearmint. 17a. Spearmint is the leaves and flowering tops of Mentha spicaia L. 176. Oil of spearmint is the volatile oil obtained from spear- mint. 18. Star anise extract is the flavoring extract prepared from oil of star anise, and contains not less than three (3) per cent, by volume of oil of star anise. 18a. Oil of star anise is the volatile oil distilled from the fruit of the star anise {Illicium verum Hook) . 19. Sweet basil extract is the flavoring extract prepared from oil of sweet basil, or from sweet basil, or both, and contains not less than one-tenth (0.1) per cent, by volume of oil of sweet basil. 19a. Sweet basil, basil, is the leaves and tops of Ocymum basilicum L. 196. Oil of sweet basil is the volatile oil obtained from basil. 20 Sweet marjoram extract, marjoram extract, is the flavor- ing extract prepared from the oil of marjoram, or from marjoram, or both, and contains not less than one (1) per cent, by volume of oil of marjoram. 20a. Oil of marjoram is the volatile oil obtained from mar- joram. 21. Thyme extract is the flavoring extract prepared from oil of thyme, or from thyme, or both, and contains not less than two- tenths (0.2) per cent, of volume of oil of thyme. 21a. Oil of thyme is the volatile oil obtained from thyme. 22. Tonka extract is the flavoring extract prepared from tonka bean, with or without sugar or glycerin, and contains not less than one-tenth (0.1) per cent, by weight of coumarin ex- tracted from the tonka bean, together with a corresponding propor- tion of the other soluble matters thereof. 22a. Tonka bean is the seed of Coumarouna odorata Aublet (Dipteryx odarata (Aubl. Willd.) . 23. Vanilla extract is the flavoring extract prepared from vanilla bean, with or without sugar or glycerin, and contains in one hundred (100) cubic centimeters the soluble matters from not less than ten (10) grams of the vanilla bean. 23a. Vanilla bean is the dried, cured fruit of Vanilla plant- folia Andrews. 24. Wintergreen extract is the flavoring extract prepared 122 Second Annual Report from oil of wintergreen, and contains not less than three (3) per cent, by volume of oil of wintergreen. 24a. Oil of wintergreen is the volatile oil distilled from the leaves of the Gaultheria procumhens L. C. EDIBLE VEGETABLE OILS AND FATS. 1. Olive oil is the oil obtained from the sound, mature fruit of the cultivated olive tree (Olea europoea L.) and subjected to the usual refining processes ; is free from rancidity ; has a refractive in- dex (25° C.) not less than one and forty-six hundred and sixty ten- thousandths (1.4660), and not exceeding one and forty-six hun- dred and eighty ten-thousandths (1.4680) ; and an iodin number not less than seventy-nine (79) and not exceeding ninety (90). 2. Virgin olive oil is olive oil obtained from the first press- ing of carefully selected, hand-picked olives. 3. Cotton-seed oil is the oil obtained from the seeds of cotton plants (Gossypium hirsutum L., G. bardadense L., or G. herhaceum L.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25° C), not less than one and forty-seven hundred ten-thousandths (1.4700), and not exceeding one and forty-seven hundred and twenty-five ten-thousandths (1.4725) ; and an iodin number not less than one hundred and four (104), and not exceeding one hundred and ten (110). 4. "Winter-yellow" cotton-seed oil is expressed cotton-seed oil, from which a portion of the stearin has been separated by chilling and pressure, and has an iodin number not less than one hundred and ten (110), and not exceeding one hundred and six- teen (116). 5. Peanut oil, arachis oil, earthnut oil, is the oil obtained from the peanut (Arachis hypogaea L.) and subjected to the usual refining processes; is free from rancidity; has a refractive index (25° C), not less than one and forty-six hundred and ninety ten- thousandths (1.4690), and not exceeding one and forty-seven hundred and seven ten-thousandths (1.4707) ; and an iodin num- ber not less than eighty-seven (87) and not exceeding one hundred (100.) 6. "Cold-drawn" peanut oil a is peanut oil obtained by press- ure without heating. 7. Sesame oil, gingili oil, teel oil, is the oil obtained from the seeds of the sesame plants (Sesamum orientale L. and