A CITY MILK AND CREAM CONTEST TEXT

otherwise, 0 5 STABLES. _Construction._--For cement floor or other material equally as good (_a_)[A] in good condition allow 2 points; fair, 1; poor, 0; wood floor (_b_) or other material in good condition, 1; fair, ½; poor, 0; good tie (_c_), 1; good manger (_d_), 1; box stall (_e_), 1 5 _Cleanliness._--If thoroughly clean, including floor (_a_), windows (_b_), and ceilings (_c_), 5; good, 4; medium, 3; fair, 2; poor, 1; bad, 0 5 _Light._--Four square feet of glass per cow, 5; 1 point off for each 20 per cent less than 4 square feet 5 _Ventilation._--Good ventilating system, 4; fair, 3; poor, 2; bad, 0 4 _Cubic space per cow._--If 500 cubic feet or over per cow, 3; less than 500 and over 400, 2; less than 400 and over 300, 1; less than 300, 0 3 _Removal of manure._--Hauled to field daily, 2; removed at least 30 feet from stable, 1; otherwise, 0 2 _Stable yard._--In good condition (_a_), ½; well drained (_b_), ½; otherwise, 0 1 MILK HOUSE. _Construction._--Tight, sound floor, and not connected with any other building (_a_), well lighted (_b_), well ventilated (_c_), 2; (_d_) if connected with another building under good conditions, 1; otherwise, 0; (_e_) if no milk house, 0 2 _Equipment._--Hot water for cleaning utensils (_a_), 1; cooler (_b_), 1; proper pails (_c_) and strainers (_d_) used for no other purposes, 1 3 _Cleanliness._--Interior clean, 5; good condition, 4; medium, 3; fair, 2; poor, 1; bad, 0 5 _Care and cleanliness of utensils._--Clean (_a_), 3; kept in milk house or suitable outside rack (_b_), 2; otherwise, 0 5 _Water supply._--If pure and clean running water, 5; pure and clean still water, 3; otherwise, 0 5 MILKING. _Attendants._--Healthy 5 _Cleanliness of milking._--Clean milking suits, milking with clean dry hands, and attention to cleanliness of udder and teats while milking, 10; no special suits, but otherwise clean (_a_), 7; deduct 4 points for unclean teats (_b_) and udder (_c_) and 3 points for unclean hands (_d_) 10 HANDLING THE MILK. _Prompt and efficient cooling._--If prompt (_a_), 5; efficient (_b_), if 50° F. or under, 5; over 50° and not over 55°, 4; over 55° and not over 60°, 3; over 60°, 0; if neither prompt nor efficient, 0 10 _Storing at low temperature._--If 50° F. or under, 5; over 50° and not over 55°, 4; over 55° and not over 60°, 3; over 60°, 0 5 _Protection during transportation to market._--If thoroughly protected (iced), 5; good protection, 4; partly protected, 2; otherwise, 0 5 --- 100 [Note: The letters _a_, _b_, _c_, etc., should be entered on score card to show condition of dairy, and when so entered should always indicate a deficiency.] SCORE. If total score is 90 or above and each division 85% perfect or over, the dairy is EXCELLENT (entitled to registry). If total score is 80 or above and each division 75% perfect or over, the dairy is GOOD. If total score is 70 or above and each division 65% perfect or over, the dairy is FAIR. If total score is below 70 and any division is below 65% perfect, the dairy is POOR. _Detailed scores of the twenty-five dairy farms entered in the dairy-farm contest._ ------------+--------+--------+--------+--------+--------+-------- | Cows |Stables | Milk |Milking |Handling| Total |(perfect|(perfect| house |(perfect|of milk | score Farm No. | 20 | 25 |(perfect| 15 |(perfect|(perfect |points).|points).| 20 |points).| 20 | 100 | | |points).| |points).|points). ------------+--------+--------+--------+--------+--------+-------- 1 | 10.0 | 14.0 | 2.0 | 10.0 | 5.0 | 41.0 2 | 11.0 | 14.0 | 7.0 | 10.0 | 0.0 | 42.0 3 | 4.0 | 14.0 | 8.0 | 10.0 | 10.0 | 46.0 4 | 8.0 | 3.0 | 12.0 | 10.0 | 15.0 | 48.0 5 | 7.0 | 8.0 | 16.0 | 10.0 | 10.0 | 51.0 6 | 10.0 | 11.0 | 7.0 | 10.0 | 15.0 | 53.0 7 | 11.0 | 13.0 | 13.0 | 10.0 | 10.0 | 57.0 8 | 18.0 | 10.5 | 10.0 | 10.0 | 10.0 | 58.5 9 | 15.0 | 8.0 | 10.0 | 12.0 | 15.0 | 60.0 10 | 12.0 | 13.0 | 11.0 | 10.0 | 15.0 | 61.0 11 | 12.0 | 18.0 | 7.0 | 10.0 | 15.0 | 62.0 12 | 10.0 | 21.0 | 8.0 | 10.0 | 15.0 | 64.0 13 | 7.0 | 10.0 | 17.5 | 10.0 | 20.0 | 64.5 14 | 12.0 | 12.0 | 11.0 | 10.0 | 20.0 | 65.0 15 | 12.0 | 16.0 | 7.0 | 10.0 | 20.0 | 65.0 16 | 12.0 | 22.0 | 12.0 | 10.0 | 10.0 | 66.0 17 | 19.5 | 16.0 | 7.0 | 10.0 | 15.0 | 67.5 18 | 12.0 | 23.0 | 11.0 | 13.0 | 10.0 | 69.0 19 | 12.0 | 16.0 | 16.0 | 12.0 | 15.0 | 71.0 20 | 7.0 | 19.5 | 18.0 | 10.0 | 20.0 | 74.5 21 | 14.0 | 20.5 | 16.0 | 10.0 | 20.0 | 80.5 22 | 12.0 | 18.0 | 17.0 | 15.0 | 20.0 | 82.0 23 | 11.5 | 21.0 | 19.0 | 12.0 | 20.0 | 83.5 24 | 12.0 | 23.0 | 15.0 | 15.0 | 20.0 | 85.0 25 | 19.5 | 21.0 | 17.0 | 12.0 | 17.0 | 86.5 ------------+--------+--------+--------+--------+--------+-------- Average | 11.6 | 15.4 | 11.8 | 10.8 | 14.5 | 64.1 Average per | | | | | | cent perfect| 58.0 | 61.6 | 59.0 | 72.0 | 72.5 | 64.1 ------------+--------+--------+--------+--------+--------+-------- PRINCIPAL DEFECTS FOUND. The greatest defects on the dairy farms were found to be the lack of cleanliness of the cows and the nonapplication of the tuberculin test. This test had been applied to only five of the twenty-five herds, and as it counted 8 points in the score the low average for the cows is thus explained. The cows in fifteen of the herds were more or less dirty. The water supply was generally good. The average rating for the cows was 11.6 points out of a possible 20. The next greatest defect was found in the construction, equipment, and cleanliness of the milk houses. Many farms had no milk houses or special rooms for handling the milk, some were lacking in the proper equipment--particularly coolers and facilities for heating water. The water supply and utensils for the milk house were generally good. Seven out of the twenty-five received a perfect score for cleanliness. The average score for all of the milk houses was 11.8 points out of a possible 20. The third lowest rating was given to the stables, which scored 15.4 points out of a possible 25. The greatest defect here was the lack of cleanliness, although the light and ventilation were frequently deficient. The construction as a rule received a good rating, and the cubic space per cow was generally satisfactory. The cleanliness observed in milking was generally good, and the method of handling the milk satisfactory. These two branches of the dairy work rated 72 and 72.5 per cent, respectively. VALUE OF THE CONTEST TO CLEVELAND. The following letter points out very clearly some of the results which followed the contest in Cleveland: CLEVELAND, _June 4, 1907_. Prof. C. B. LANE, _Assistant Chief, Dairy Division, Washington, D. C._ DEAR SIR: Certain very definite beneficial results may be traced to the milk exhibit and contest held in Cleveland on March 16, 1907. It was of special value from an educational standpoint. Few of the dairymen supplying milk to Cleveland previous to the contest had any appreciation of the significance of the inspection required by the city and submitted to it largely from necessity. The various addresses and discussions demonstrated the method and the value of the inspection. The dairymen present came to understand the importance and significance of improved methods of handling milk, and many of the recommendations made have since been adopted. The dairymen also felt pleased at the attention and interest of the Government officials in Cleveland’s milk producers. With the inauguration of the inspection by the Cleveland Board of Health considerable opposition developed among the dairymen, and in some cases open enmity. With a thorough understanding of the object of the inspection this opposition has ceased and the inspection is now sought and welcomed. Cordial relations now exist between the dairymen and the inspection department. The holding of the contest and exhibit definitely contributed to this kindly feeling. Friendly rivalry has been developed among the dairymen. The visit of the inspector is looked forward to; his suggestions are usually promptly complied with, and his subsequent visits result in a higher score for the dairymen generally. The general attitude of the dairymen toward an inspection system is well illustrated by a letter recently sent by several representative dairymen to the board of health: We milk producers, who ship milk to the city of Cleveland, desiring to make and ship milk of good quality and to observe the sanitary regulations as prescribed by your honorable body, respectfully ask that each and every person shipping milk to the city of Cleveland be required to take out a permit to be issued by your honorable body, revocable at your pleasure. That said permits shall be classified as 1 or 2. That dairies which score 50 points or above be classified as No. 1, and all dairies which score below 50 points be classified as No. 2. That all milk dealers, shippers, and peddlers who sell milk in the city of Cleveland be required to apprise their customers by placard or otherwise at all times of the class of milk that they are offering for sale, and in case of failure so to do, or in case of said milk dealer, shipper, or peddler offering for sale milk shipped into the city of Cleveland without a permit, said milk dealer, shipper, or peddler’s license shall be forfeited. AUSTIN HERRICK. W. A. MILLS. H. F. BICKER. S. H. MIZER. O. H. BENNETT. E. BOWEN. H. E. POST. G. W. ADAMS. W. H. CHAMBERS. A. F. DRESHER. C. E. RILEY. The exhibit also had a beneficial effect upon retailers. This class has come to realize the value of sanitary milk production. Before making the season’s contract they inquire into the rating of the dairies in question, discriminating against those having a low rating, and frequently paying a premium for milk from a high-scoring dairy. There is at present an almost universal demand for a repetition of the contest annually, and the interest and participation in the contest next year would be many fold that of this contest. (Signed.) H. G. SHERMAN, M. D., _Chairman Committee on Municipal Sanitation_. C. W. EDDY, M. D., _Chief of Inspection Division, Public Health Department_. THE VALUE OF MILK CONTESTS. VALUE TO THE PRODUCER. Milk contests are of value to the producer in that they point out to him very clearly the exact condition of his product. This includes, first, the flavor of the milk. Clean milk from a clean cow has but little flavor or odor. If it is fairly well supplied with fat, pure milk may be described as having a rich, sweet, clean, pleasant flavor and odor, and free from foreign taints. Too frequently, however, the ordinary market milk delivered in our cities tastes of the cow stable, or the feed, and has too much acidity from the presence of millions of bacteria. In addition to flavor, milk is tested for chemical qualities, including fat and total solids. It is also carefully tested for bacteria. If produced under clean conditions and promptly cooled, these should not exceed 100,000 to the cubic centimeter. Where extreme care is used, as in the production of certified milk, the number may be kept below 1,000. Other points considered are the acidity of the milk, the appearance of the package (including metal parts, etc.), and foreign matter. Too often dirt of various kinds is found in the bottom of the bottle, indicating not only dirty conditions during milking, but poor handling, especially as regards straining. Defects of the product having thus been pointed out, the dairyman will know what is lacking in his product and what he needs to do in order to make it perfect. If the dairyman enters the dairy-farm contest his place is carefully scored and given a definite rating. Ideal conditions are pointed out and he is shown what needs to be done and how it can be done without great expense. But the question naturally arises: If the dairyman produces a perfect product, can he secure any more money for it? Up to the present time there has been but little incentive to the production of high-class milk, with possibly the exception of certified milk. Clean and dirty milk have sold for the same price and in direct competition with each other. This is not right. With other commodities the grade determines the price. It should be so with milk. There are indications, however, that the dairyman who produces clean milk will in the future receive a premium for his product, and the careful inspection of the dairy farm and the milk produced is going to help bring this about. Already an advanced price is being offered by the milk dealers in Cleveland for milk from high-scoring dairies. This certainly is encouraging to the dairyman who is trying to produce a clean product. Every farm should be inspected, and such inspection should be welcomed by every intelligent dairyman. A score such as was given in this contest, stating certain conditions found in the dairies to be satisfactory, will have a tendency to increase the sales and inspire confidence. It will be for the dairyman’s interest in the future to produce clean milk, and he should be rewarded for his efforts. Producers should hold together in this matter. Public sentiment is with the movement for a better milk supply, and the prices of feedstuffs and labor being high, the producers have every reason to demand a fair price for a good product. But they should see to it that their product is clean and that it deserves the price demanded. It is not for the producer’s interests to allow the consumer to get the idea that this most valuable food product, milk, is produced and handled under dirty conditions. VALUE TO THE DEALER. Milk contests are of value to the dealer in assisting him to determine where the good dairies are, hence making it easier for him to find a supply of milk to meet the demands made upon him for a good product. With a supply of good milk to handle, there is less trouble with sour milk and less complaint from consumers. VALUE TO THE CONSUMER. The principal value of these contests to the consumer is in pointing out the defects in milk and showing him what good milk really is. Clean milk certainly ought to command a premium over dirty milk. With the average consumer, however, milk is looked upon as a necessity to be bought as cheaply as possible. If he is asked to pay a higher price, he immediately characterizes it as robbery. He gives little thought to the fact that the price of grain has been increasing during the past ten years and that wages for farm labor are not only higher but the labor is difficult to obtain. The consumer should know that it costs more to produce clean milk and that it means extra labor and extra care, and the dairyman can not be expected to produce it without a reasonable profit. APPLICATION OF THE CLEVELAND PLAN TO OTHER CITIES. The results obtained in the contest described in the preceding pages indicate that a similar meeting and exhibit would be of value in improving the milk supply of any city. It is simply a means of reaching the producer, the dealer, and the consumer, and educating them along the line of clean milk. That the plan worked successfully in Cleveland there is no question, and it is believed that there are scores of other cities where similar results might be obtained. Such a contest should have the direct support of the board of health or some organization directly interested in improving the milk supply. EXTRACTS FROM ADDRESSES. One of the objects of the contest was to discuss matters of interest to dairymen and give them an opportunity to ask questions. The following are some of the salient points brought out at the meeting: Dr. H. G. SHERMAN, chairman municipal sanitation committee, chamber of commerce: The sanitary code prepared by the committee provides that no milk from tuberculous cattle is to be sold within the city limits, but it was not intended that these regulations should be put into operation at once, as some apparently feared. We believe--and we think that you agree with us--that these regulations should be enforced gradually and reasonably, with due regard to the interests of the dairymen and with arrangements for the proper reimbursement of the dairymen. It is no longer a matter of theory, but it has been clearly proven that a good milk supply is of the greatest importance to the health of city dwellers. A large proportion of disease comes through improper food, and milk is one of the important elements of our food. Especially is this true of infants and young children, those least able to resist disease. With these it may constitute almost the only article of food. Epidemics costing thousands of lives have been traced to tainted or unclean milk. Deaths from typhoid fever, diphtheria, and scarlet fever are often caused by infection carried in the milk. In large cities nearly one-half of the children born die before they are 4 years old, but where all the milk has been carefully inspected this rate has been greatly diminished. You may say that you run the same risk with your children that we do with ours and that you have never discovered any danger; but this is not quite true. In the first place, the milk which you get is fresher than it