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These average figures are very similar to those given in the corresponding
table of my report for 1921, As in 1921, the figures for solids-not-fat are
very steady, showing hardly any seasonal variation. The spring fall in the
percentage of fat again occurs in May, but whereas in 1921 the figure remained
low for several months, in 1922 the low period was only about a month; this
is probably due to the spell of very warm weather at the end of last May.
The highest percentage of fat again occurs in November.
The figures further support the view I expressed last year, that the legal
minimum for fat in milk is too low. A very large proportion of milk
production is under analytical control. I consider that the milk from all cows
should be periodically examined, and that the farmer should be required to
reserve the milk from such cows as yield samples of poor quality, for the
production of butter, cream, cheese, etc. The legal limit for fat could then be
raised to at least 3'5 per cent. for nine months of the year, with a slightly
lower minimum for the spring months. It should be made an offence to
supply milk of inferior quality, whether due to adulteration or not. Farmers
can have analyses made through their associations at a low rate.