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126
sampling which has been a feature of many districts. A number of reports
refer, in fact, to the growing tendency among farmers to send in samples at
periodic intervals, and state that the facilities afforded are much appreciated.
One analyst observes that the samples are generally sent in by large, wellto-do
farmers, but otherwise there is not much to show how far the scheme has
been taken advantage of by small cowkeepers.
In a number of cases the tests have shown the sample, whether taken from
the milk of a single cow or from the mixed milk of a herd, to be below the
3 per cent, limit, or deficient in respect of the solids not fat, provided by the
Sale of Milk Regulations. In these cases the information afforded by the
analysis should be of great value to the cowkeeper.
In the case of the milk from one cow which falls substantially below 3 per
cent limit, the first step should be to ascertain whether this sample can be
regarded as typical. For this purpose several samples of her morning and
evening milk should be taken at intervals and submitted for analysis. If the
cow is well fed and in good health, and the results are unsatisfactory, it is
desirable that she should be removed from the herd, and her place taken by a
cow yielding milk with a higher percentage of fat.
In the case of mixed milk of a herd falling below the prescribed limits, the
question of the hours of milking should be considered, and a serious effort must
be made to milk at hours which will allow a nearly equal interval between
each milking. If this is done the mixed milk is very unlikely to fall below
the 3 percent, limit. If, however, a change in this respect is impossible, an
attempt must be made to improve the herd by eliminating poor cows, and
introducing either better animals of the same breed or else Jerseys or Guernseys
which can be relied upon to give a high proportion of butter-fat
Generally speaking, if the animals are sufficiently fed, no alteration in the
food is likely to have any permanent effect. It should be recollected the cows
have a tendency to give the lowest proportion of butter-fat in the third month
after calving."
In another place (p. 8) the Report says :—"It is reported from one district
that a milk vendor keeps a cow which gives milk of very low quality, and in
the event of a sample of the milk from this dairy being found on analysis to
fall below the limit referred to in the Sale of Milk Regulations, reference is
always made to this cow."
PRESERVATIVES IN FOOD.
The present position appears to be that a prosecution cannot be brought
successfully in regard to a preserved food unless it" can be proved that the
amount of preservative consumed at a meal of the adulterated food is sufficient
to produce a measurable ill result. Evidence is not admissible as to the large
and increasing number of foods to which chemical preservatives are added, nor
as to the probability or possibility of several of such adulterated foods being
eaten at a meal, or at a number of consecutive meals, or habitually.