Chapter I: Part 1

Transcriber’s Note: Italicized text is surrounded by underscores: _italics_.

Issued October 28, 1907.

U. S. DEPARTMENT OF AGRICULTURE,

BUREAU OF ANIMAL INDUSTRY.--CIRCULAR 117.

A. D. MELVIN, CHIEF OF BUREAU.

A CITY MILK AND CREAM CONTEST

AS A PRACTICAL METHOD OF
IMPROVING THE MILK SUPPLY.

BY

C. B. LANE, B. S.,
_Assistant Chief of the Dairy Division_,

AND

IVAN C. WELD,
_Assistant Dairyman, Dairy Division_.

WASHINGTON:

GOVERNMENT PRINTING OFFICE.

1907.

LETTER OF TRANSMITTAL.

U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF ANIMAL INDUSTRY,
_Washington, D. C., August 29, 1907_.

SIR: I have the honor to transmit herewith a manuscript entitled “A City Milk and Cream Contest as a Practical Method of Improving the Milk Supply,” by C. B. Lane, assistant chief of the Dairy Division, and Ivan C. Weld, assistant dairyman in that division, and recommend its publication as Circular 117 of this Bureau.

In view of the widespread interest now being taken in the production of pure, clean, and wholesome milk, the contest described in this paper, which was held at Cleveland, Ohio, is of especial significance at this time. The results have been decidedly beneficial, and it is believed that similar contests in other cities would be productive of much good.

Because of the prevalence and danger of tuberculosis among dairy cows and the importance of the tuberculin test as a means of detecting and eradicating the disease, some information regarding Cleveland’s experience with this test and some suggestions for the eradication of tuberculosis have been included in the paper.

The thanks of the Department of Agriculture are extended to Dr. H. G. Sherman and Mr. Howard Strong, of the Chamber of Commerce of Cleveland, and Dr. C. W. Eddy, chief of the inspection division of the public health department, for valuable cooperation and assistance which contributed very largely to the success of the milk contest. Acknowledgment is also made to the Cleveland press for bringing the matter to the attention of the dairymen and the public in general through the columns of the papers.

Respectfully, A. D. MELVIN,
_Chief of Bureau_.

HON. JAMES WILSON,
_Secretary of Agriculture_.

CONTENTS.

Page.

The first national milk and cream exhibit 5

State contests 5

The first city dairy contest 6

Conditions of entry 7

Judges 7

Medals 8

Letter to dairymen 8

Scoring the milk and cream 9

The dairy-farm contest 14

Principal defects found 16

Value of the contest to Cleveland 17

The value of milk contests 18

Value to the producer 18

Value to the dealer 19

Value to the consumer 19

Application of the Cleveland plan to other cities 19

Extracts from addresses 20

Cleveland’s experience with the tuberculin test 23

Importance of the tuberculin test 25

Methods for eradicating tuberculosis 26

Eradication of tuberculosis from the farm 26

State aid for the eradication of tuberculosis 27

A CITY MILK AND CREAM CONTEST AS A PRACTICAL
METHOD OF IMPROVING THE MILK SUPPLY.

THE FIRST NATIONAL MILK AND CREAM EXHIBIT.

The first milk and cream contest in this country was held in connection with the National Dairy Show in Chicago, under the direction of the Dairy Division, Bureau of Animal Industry, Department of Agriculture, February 15-24, 1906.

The object of the contest was, first, educational; second, to determine the possibilities in the handling and keeping of milk and cream produced under sanitary conditions and kept cold; third, to test a score card for rating fairly and accurately this class of dairy products. Much interest was shown in this contest from the beginning, and exhibits were sent from thirteen different States. The results were most gratifying, one of the most striking being the demonstration of the fact that clean milk, held at a low temperature, could be shipped a thousand miles across the country and kept sweet for a period of over five weeks.

It was further demonstrated that milk and cream could be scored with reasonable accurateness for flavor, chemical qualities, keeping qualities, etc., where a certain number of points were given to each.

A full report of this contest is given in Bulletin 87 of the Bureau of Animal Industry.

STATE CONTESTS.

Since the national contest was held several States have had similar exhibits in connection with the State dairy association meetings. Among them may be mentioned New Hampshire, Pennsylvania, Ohio, and Massachusetts. These contests have proved of great benefit to dairymen, particularly in pointing out defects in the product and in the styles of bottles used, and suggesting remedies for the same. One of the most common defects in milk, and one which can readily be seen, is the foreign matter in the bottom of the bottle, consisting usually of particles of manure, hair, bedding, etc. The presence of dirt indicates careless and uncleanly methods in production and handling. Another common defect is off-flavored milk, which may be due to a variety of causes, as (1) to feeding strong-flavored foods, such as turnips, garlic, etc.; (2) to feeding certain foods to excess, as, for example, silage; (3) to odors of silage or manure in the stable; (4) to particles of manure and dirt getting into the milk, and (5) to not properly rinsing the bottles after using washing powders. Dairymen as a rule have been quick to see these defects when pointed out and to appreciate the importance from a business standpoint of producing milk as nearly perfect as possible.

THE FIRST CITY DAIRY CONTEST.

In view of the success of the national contest and those of several States, it was thought that the plan might be applicable to cities. Steps were therefore taken to give it a trial. As the city of Cleveland had already adopted the Dairy Division score card for rating dairy farms, and as this city was making a special effort to improve conditions in the dairies and the quality of its milk supply, arrangements were made with the Chamber of Commerce to conduct the contest under its auspices. This organization looked after the printing of the entry blanks, score cards, and letters to dairymen and mailing the same; furnished the hall for the meetings and laboratories for the chemical and bacteriological work; offered medals for the best milk and cream and the best dairy farms, and also furnished one judge. The Dairy Division performed the chemical and bacteriological work and supplied two judges. Some 400 producers of milk for the Cleveland market were present at an all-day conference, when addresses on timely subjects were given by representatives from the Department of Agriculture and the Cleveland Chamber of Commerce, extracts from which are given elsewhere in this article. Many questions were asked by the dairymen present, which resulted in valuable discussions.

There were three classes in the contest, as follows:

_Class I. Market milk (raw)._--This comprised all milk not “certified” or sold under any guaranty as to its quality. A very large percentage of the milk supplied to our cities is of this character. It was specified that it must not be pasteurized or contain preservatives.

_Class II. Market cream (raw)._--It was specified that this product should be sweet, unpasteurized, and free from preservatives.

_Class III. Dairy farms._--All dairymen having exhibits of milk or cream in the above classes were permitted to enter the dairy-farm contest. These farms were visited by the judges and scored on the basis of a score card (see page 14).

CONDITIONS OF ENTRY.

Entry blanks were prepared for both milk and cream, but as they were quite similar only the one for milk is presented here:

[Dairy meeting and milk and cream contest, Cleveland, Ohio, March
16, 1907, under the direction of the Dairy Division, Bureau of
Animal Industry, U. S. Department of Agriculture.]

OFFICIAL ENTRY BLANK.

CLASS 1. MARKET MILK (RAW).

P. O. address: ----, ----. Date: ----, 1907.

C. B. LANE,
_Assistant Chief, Dairy Division_:

Please enter for me 6 quarts of milk to compete for prizes
offered by the Cleveland Chamber of Commerce, March 16, 1907, in
accordance with the conditions herein prescribed.

(Signed) ---- ----.

Rules: (1) Exhibitors are allowed to make only one entry in each
class. This must include in Class I 6 quarts of milk in bottles
(quarts or pints), placed in a box suitable for shipping. (2)
The milk to be the property of the United States Department of
Agriculture. (3) Every exhibitor is required to fill out and sign
the following certificate:

I, ---- ----, hereby certify that the milk entered in this
competition is a fair sample of the product sold by me, that it
is free from preservatives, and that it has not been pasteurized
or sterilized.

(Signed) ---- ----.
(Proprietor) ---- ----.

HOW TO COMPETE.

Milk to compete for prizes must be sent by express or otherwise
from station nearest the producer direct to C. B. Lane, assistant
chief, Dairy Division, care Cleveland Chamber of Commerce,
Cleveland, Ohio. Express charges on exhibits must be paid to
destination.

The package should be plainly addressed on outside; a card should
also be tacked on box inside, giving plainly sender’s name and
address, so as to avoid mistakes in identifying packages.

In order that the milk entered by the exhibitors may be of the
same age when scored, it is hereby specified that it shall be
drawn from the cow March 11, and shipped by express or otherwise
as soon thereafter as possible.

A representative of the Department will be on hand to take charge
of the milk on its arrival and will see that it is properly cared
for.

Only these official entry blanks, furnished by the Dairy
Division, will be accepted.

QUESTIONS TO BE ANSWERED BY EXHIBITORS.

1. Give date and hour when this milk was drawn from the cow: ----.

2. Give place, date, and hour at which this milk was delivered to
the express company or otherwise shipped: ----.

3. Does this milk fairly represent the average product of your
herd in quality and cleanliness? ----.

4. How was the milk treated from the time it was drawn from the
cow until shipped? ----.

5. Do you wish to compete for the dairy-farm prize? ----.

Remarks: ----.

JUDGES.

It was arranged to give the products exhibited, as well as the dairy farms in the contest, the most careful examination possible, so that the final results would be beyond question; and it may be said that the dairymen generally expressed themselves as well pleased with the absolute fairness with which the contest was conducted. The judges were C. B. Lane, assistant chief of the Dairy Division; Ivan C. Weld, assistant dairyman, Dairy Division, and Dr. C. W. Eddy, chief of the inspection division, public health department, Cleveland.

MEDALS.

As previously stated, the Cleveland Chamber of Commerce offered medals to the dairymen. This feature increased the interest and stimulated keen competition. A gold and a silver medal were awarded for the two samples of milk scoring highest, and the same for cream. Medals were also awarded to the five dairy farms scoring the highest.

LETTER TO DAIRYMEN.

In order to bring the matter before the dairymen the following letter was sent to about 2,000 milk producers in Cleveland and vicinity:

U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF ANIMAL INDUSTRY,
_Washington, D. C., March 5, 1907_.

DEAR SIR: The Dairy Division of the United States Department of
Agriculture is arranging for a dairy meeting and milk and cream
contest to be held in the Chamber of Commerce hall, Cleveland,
Ohio, March 16, 1907, in cooperation with the municipal
sanitation committee of the Chamber of Commerce. The object of
the meeting is to discuss with the dairymen problems relating to
the production and handling of market milk and cream. A special
feature of this meeting will be an exhibit of milk and cream
from the dairymen supplying Cleveland. These products will be
carefully analyzed by experts from the Department and scored for
flavor, composition, acidity, general appearance, etc. There will
be three classes in this contest, as follows:

Class I. Market milk (raw), two prizes (gold and silver medals).

Class II. Market cream (raw), two prizes (gold and silver medals).

Class III. Dairy farms, five prizes (gold and silver medals).

After being scored, all the milk and cream will be placed on
exhibition, accompanied by the score. Questions regarding the
scoring of the various products will be cheerfully answered.
Prizes will be awarded to those scoring highest in each
class. The whole object of the meeting and of the exhibits is
educational and entirely for the benefit of the dairymen.

All dairymen supplying milk or cream to the city of Cleveland
are invited to exhibit in one or all of the above classes, in
accordance with the conditions on the entry blanks inclosed
herewith.

In addition to prizes offered for the milk and cream exhibited,
prizes will also be given in Class III to the five dairy farms
scoring the highest. Only those dairymen, however, having
exhibits of milk or cream will be entitled to have their dairy
farms scored and to compete for these prizes. If you desire to
compete for the dairy-farm prize, do not fail to answer question
5 relating to this on the entry blank provided for milk and cream.

If the milk and cream you handle are of high quality it should
be of interest and value to you to enter the contest. If your
product is not of good quality you ought to know it. The defects,
whatever they are, will be pointed out to you by those qualified
to make a careful examination.

Come prepared to ask questions and to get all you can out of this
meeting.

Respectfully, yours,

ED. H. WEBSTER.
_Chief of Dairy Division._

SCORING THE MILK AND CREAM.

The scoring was done on the basis of score cards, similar to those used at the National Dairy Show already referred to. The standard for perfect milk in the present contest, however, called for a much smaller number of bacteria, and the standard for fat was also made higher. The judges experienced but little difficulty in scoring the various samples; in fact it was demonstrated that milk and cream can be graded as accurately as butter or cheese by the use of the score card, although the system is comparatively new.

All the milk and cream entered in the contest was produced March 11 and shipped to a cold-storage house in Cleveland. The scoring was done March 14, when the product was three days old.

The score cards used in this contest are presented herewith:

SCORE CARD FOR MARKET MILK.

Exhibitor: ---- ----.
Address: ----, ----.

NUMERICAL SCORE.
-------+-------------+----------+---------+---------------+--------
| | | | Appearance of | Perfect
Flavor,| Composition,| Bacteria,| Acidity,| package and | score,
40. | 25. | 20. | 5. | contents, 10. | 100.
-------+-------------+----------+---------+---------------+--------
| | | | | Judge’s
| | | | | score.
-------+-------------+----------+---------+---------------+--------
DESCRIPTIVE SCORE.
----------+----------------+------------+----------+---------------
Flavor. | Composition. | Bacteria. | Acidity. | Package and
| | | | contents.
----------+----------------+------------+----------+---------------
Excellent.|Perfect. |Perfect. |Perfect. |Perfect.
Good. | | | |
Fair. |Fat, ---- |Total, ----.|---- |Foreign matter.
Bad. | per cent. | | per cent.|
Flat. |Solids not fat, |Liquefiers, | |Metal parts.
Bitter. | ---- per cent. | ----. | |
Weedy. | | | |Unattractive.
Garlic. | | | |
Silage. | | | |
Manure. | | | |
Smothered.| | | |
Other | | | |
taints. | | | |
.... | | | |
.... | | | |
----------+----------------+------------+----------+---------------
Remarks: ----.
Date: ----. ---- ----, _Judge_.

DIRECTIONS FOR SCORING.

FLAVOR.

If rich, sweet, clean, and pleasant flavor and odor, score
perfect (40). Deduct for objectionable flavors and odors
according to conditions found.

COMPOSITION.

If 4 per cent fat or above and 8.5 per cent solids not fat or
above, score perfect (25). Deduct 1 point for each one-fourth per
cent fat below 4 and 1 point for each one-fourth per cent solids
not fat below 8.5.

BACTERIA.

Less than 10,000 per cubic centimeter (perfect) 20
Over 10,000 and less than 25,000 per cubic centimeter 19
Over 25,000 and less than 50,000 per cubic centimeter 18
Over 50,000 and less than 75,000 per cubic centimeter 17
Over 75,000 and less than 100,000 per cubic centimeter 16
Deduct 1 point for each 25,000 above 100,000.

When an unusually large number of liquefying bacteria are
present, further deduction should be made according to conditions
found.

ACIDITY.

If 0.2 per cent or below, score perfect (5). Deduct 1 point for
each 0.01 per cent above 0.2 per cent. (If Mann’s test is used,
discontinue adding indicator on first appearance of a pink color.)

APPEARANCE OF PACKAGE AND CONTENTS.

If package is clean, free from metal parts, and no foreign
matter can be detected in the contents, score perfect (10). Make
deductions according to conditions found.

SCORE CARD FOR MARKET CREAM.

Exhibitor: ---- ----
Address: ---- ----.

NUMERICAL SCORE.
-------+-------------+----------+---------+---------------+--------
| | | | Appearance of | Perfect
Flavor,| Composition,| Bacteria,| Acidity,| package and | score,
40. | 25. | 20. | 5. | contents, 10. | 100.
-------+-------------+----------+---------+---------------+--------
| | | | | Judge’s
| | | | | score.
-------+-------------+----------+---------+---------------+--------
DESCRIPTIVE SCORE.
----------+----------------+------------+----------+---------------
Flavor. | Composition. | Bacteria. | Acidity. | Package and
| | | | contents.
----------+----------------+------------+----------+---------------
Excellent.|Perfect. |Perfect. |Perfect. |Perfect.
Good. | | | |
Fair. |Fat, ---- |Total, ----.|---- |Foreign matter.
Bad. | per cent. | | per cent.|
Flat. | |Liquefiers, | |Metal parts.
Bitter. | | ----. | |
Weedy. | | | |Unattractive.
Garlic. | | | |
Silage. | | | |Lumpy.
Smothered.| | | |
Manure. | | | |Frothy.
Other | | | |
taints. | | | |
.... | | | |
.... | | | |
.... | | | |
----------+----------------+------------+----------+---------------
Remarks: ----.
Date: ----. ---- ----, _Judge_.

DIRECTIONS FOR SCORING.

FLAVOR.

If rich, sweet, clean, and pleasant flavor and odor, score
perfect (40). Deduct for objectionable flavors and odors
according to conditions found.

COMPOSITION.

If 20 per cent fat or above, score perfect (25). Deduct 1 point
for each one-half per cent fat below 20.

BACTERIA.

Less than 10,000 per cubic centimeter (perfect) 20
Over 10,000 and less than 25,000 per cubic centimeter 19
Over 25,000 and less than 50,000 per cubic centimeter 18
Over 50,000 and less than 75,000 per cubic centimeter 17
Over 75,000 and less than 100,000 per cubic centimeter 16
Deduct 1 point for each 25,000 above 100,000. -

When an unusually large number of liquefying bacteria are
present, further deduction should be made according to conditions
found.

ACIDITY.

If 0.2 per cent or below, score perfect (5). Deduct 1 point
for each 0.01 per cent above 0.2. (If Mann’s test is used,
discontinue, adding indicator on first appearance of a pink
color.)

APPEARANCE OF PACKAGE AND CONTENTS.

If package is clean, free from metal parts, and no foreign matter
can be detected in the contents, and physical condition of
product is good, score perfect (10). Make deductions according to
conditions.

The composition, condition, and numerical scores of the entries of market milk and cream are given in the following tables:

_Table showing composition and condition of market milk and cream._

------+-----+------+-------+-------+---------------+-------------------
Sample| Fat.|Solids| Acid-| Total | Appearance of | Remarks.
No. | | not | ity. |bacteria| package. |
| | fat. | | per | |
| | | | cubic | |
| | | |centime-| |
| | | | ter. | |
------+-----+------+------+--------+---------------+-------------------
1 | 4.1 | 9.82 |0.235 | 3,100 |Slight sediment|
2 | 4.0 | 8.67 | .198 | 1,600 | do |
3 | 3.5 | 8.70 | .194 | 16,300 |Clean |
4 | 3.4 | 8.55 | .198 | 5,500 | do |
5 | 3.7 | 8.61 | .200 | 15,200 | do |
6 | 4.5 | 9.02 | .192 | 5,100 |Slight sediment|
7 | 3.9 | 8.78 | .180 | 1,600 | do |
8 | 3.6 | 8.59 | .174 | 35,800 | do |
9 | 3.3 | 8.53 | .187 | 4,730 | do |
10 | 3.7 | 8.74 | .174 | 11,300 | do |
11 | 3.9 | 8.78 | .183 | 4,900 | do |
12 | 3.8 | 8.76 | .189 | 12,500 | do |
13 | 4.5 | 8.90 | .180 | 33,000 |Clean |
14 | 3.2 | 8.37 | .194 | 38,600 | do |
15 | 3.4 | 8.55 | .196 | 5,200 |Slight sediment|Bottle not full.
16 | 4.0 | 8.80 | .196 | 6,000 | do |
1 | 3.2 | 8.64 | .200 | 3,100 | do |
18 | 3.5 | 8.80 | .189 | 17,500 | do |
19 | 3.4 | 8.78 | .200 | 17,200 |Clean |
20 | 3.5 | 8.45 | .180 | 5,400 |Slight sediment|
21[a] |33.6 | ... | .162 | 29,200 | do |
22 | 4.4 | 9.25 | .216 | 26,500 | do |
23[a] |25.0 | ... | .180 | 21,000 | do |
24 | 3.9 | 8.90 | .198 | 8,700 | do |
25 | 3.7 | 8.86 | .198 | 20,700 |Clean |
26 | 3.1 | 8.25 | .189 |166,000 | do |
27 | 4.3 | 8.86 | .182 | 1,000 | do |Soapy flavor.
28 | 3.8 | 9.13 | .183 | 9,500 | do |
29 | 4.4 | 8.88 | .185 | 86,000 | do |
30[a] |37.2 | ... | .162 | 20,700 |Slight sediment|Silver medal
| | | | | | (cream).
31 | 3.7 | 8.74 | .207 | 18,000 |Clean |
32 | 3.9 | 9.78 | .200 | 10,400 | do |
33 | 4.4 | 9.00 | .200 | 8,500 | do |
34 | 4.1 | 8.82 | .192 | 31,300 |Slight sediment|
35 | 3.6 | 8.92 | .234 | 26,300 | do |
36 | 3.6 | 8.59 | .200 | 1,000 | do |Soapy flavor.
37 | 4.1 | 8.94 | .216 | 23,900 | do |Manure flavor.
38 | 3.4 | 8.98 | .200 | 2,100 | do |
39 | 3.5 | 8.45 | .198 | 7,500 | do |Metal and rubber
| | | | | | parts to package.
40 | 4.0 | 8.80 | .191 | 6,300 |Slight sediment|
41 | 4.0 | 9.00 | .198 | 6,700 | do |
42 | 3.3 | 9.03 | .219 | 3,100 |Clean |
43 | 4.1 | 9.19 | .219 | 5,500 | do |
44 | 3.6 | 8.72 | .184 | 18,300 |Slight sediment|
45 | 4.1 | 9.82 | .200 | 5,700 | Clean |Gold medal (milk).
46 | 3.5 | 9.70 | .192 | 1,000 | do |
47 | 4.0 | 9.00 | .198 | 10,500 |Slight sediment|
48 | 3.7 | 8.74 | .208 | 5,200 | do |
49[a] |18.0 | ... | .216 |402,500 | do |
50 | 3.5 | 9.90 | .210 | 5,800 | do |
51[a] |24.0 | ... | .182 | 1,100 | do |Gold medal (cream).
52 | 3.9 | 8.40 | .198 | 32,000 | do |
53 | 4.2 | 8.84 | .200 | 5,600 | do |Silver medal
| | | | | | (milk).
54[a] |31.6 | ... | .180 |392,000 |Clean |Soapy flavor.
55 | 3.9 | 8.90 | .207 | 5,600 |Slight sediment|
56 | 8.1 | 7.03 | .207 | 27,000 | do |
57 | 3.9 | 8.53 | .200 | 6,700 | do |
58 | 3.9 | 8.73 | .200 | 1,500 | do |
59 | 2.5 | 8.25 | .185 | 1,200 |Sediment |Metal and rubber
| | | | | | parts to package.
------+-----+------+------+--------+---------------+-------------------

[a] Cream.

_Table showing numerical scores of the milk and cream._

------+----------+-----------+---------+----------+--------+---------
Sample| Flavor |Composition| Bacteria|Appearance| Acidity| Total
No. | (perfect | (perfect | (perfect| (perfect |(perfect| score
| 40 | 25 | 20 | 10 | 5 | (perfect
| points). | points). | points).| points). |points).| 100
| | | | | | points).
------+----------+-----------+---------+----------+--------+---------
1 | 34.0 | 25 | 20 | 9.5 | 1.5 | 90.0
2 | 34.5 | 25 | 20 | 9.5 | 5.0 | 94.0
3 | 35.0 | 23 | 19 | 10.0 | 5.0 | 92.0
4 | 34.0 | 22 | 20 | 10.0 | 5.0 | 91.0
5 | 33.0 | 23 | 19 | 10.0 | 5.0 | 90.0
6 | 32.0 | 25 | 20 | 9.5 | 5.0 | 91.5
7 | 33.5 | 24 | 20 | 9.0 | 5.0 | 91.5
8 | 33.0 | 23 | 18 | 9.5 | 5.0 | 88.5
9 | 29.0 | 22 | 20 | 9.5 | 5.0 | 85.5
10 | 34.0 | 23 | 19 | 9.5 | 5.0 | 90.5
11 | 34.0 | 24 | 20 | 9.5 | 5.0 | 92.5
12 | 32.0 | 24 | 19 | 9.0 | 5.0 | 89.0
13 | 32.0 | 25 | 18 | 10.0 | 5.0 | 90.0
14 | 35.0 | 21 | 18 | 10.0 | 5.0 | 89.0
15 | 35.5 | 22 | 20 | 9.0 | 5.0 | 91.5
16 | 35.0 | 25 | 20 | 9.5 | 5.0 | 94.5
17 | 36.5 | 22 | 20 | 9.5 | 5.0 | 93.0
18 | 32.0 | 23 | 19 | 9.0 | 5.0 | 88.0
19 | 34.0 | 22 | 19 | 10.0 | 5.0 | 90.0
20 | 32.0 | 22 | 20 | 9.5 | 5.0 | 88.5
21[a] | 37.0 | 25 | 18 | 9.5 | 5.0 | 94.5
22 | 32.5 | 25 | 18 | 9.5 | 3.5 | 88.5
23[a] | 36.5 | 25 | 19 | 9.5 | 5.0 | 95.0
24 | 32.75 | 24 | 20 | 9.5 | 5.0 | 91.25
25 | 33.0 | 23 | 19 | 10.0 | 5.0 | 90.0
26 | 30.0 | 20 | 13 | 10.0 | 5.0 | 78.0
27 | 28.0 | 25 | 20 | 10.0 | 5.0 | 88.0
28 | 31.5 | 24 | 20 | 10.0 | 5.0 | 90.5
29 | 34.0 | 25 | 16 | 10.0 | 5.6 | 90.0
30[a] | 37.5 | 25 | 19 | 9.0 | 5.0 | [b]95.5
31 | 37.0 | 23 | 19 | 10.0 | 4.5 | 93.5
32 | 34.5 | 24 | 19 | 10.0 | 5.0 | 92.5
33 | 35.0 | 25 | 20 | 10.0 | 5.0 | 95.0
34 | 36.25 | 25 | 18 | 9.0 | 5.0 | 93.25
35 | 36.0 | 23 | 18 | 9.5 | 2.0 | 88.5
36 | 31.0 | 23 | 20 | 9.5 | 5.0 | 88.5
37 | 31.0 | 25 | 19 | 9.5 | 3.5 | 88.0
38 | 34.5 | 22 | 20 | 9.0 | 5.0 | 90.5
39 | 35.0 | 22 | 20 | 5.0 | 5.0 | 87.0
40 | 33.75 | 25 | 20 | 9.5 | 5.0 | 93.25
41 | 34.0 | 25 | 20 | 9.5 | 5.0 | 93.5
42 | 35.5 | 22 | 20 | 10.0 | 3.5 | 91.0
43 | 35.0 | 25 | 20 | 10.0 | 3.5 | 93.5
44 | 28.0 | 23 | 19 | 9.5 | 5.0 | 84.5
45 | 37.0 | 25 | 20 | 10.0 | 5.0 | [c]97.0
46 | 36.0 | 23 | 20 | 10.0 | 5.0 | 94.0
47 | 32.5 | 25 | 19 | 10.0 | 5.0 | 91.5
48 | 34.5 | 23 | 20 | 9.0 | 4.5 | 91.0
49[a] | 35.0 | 21 | 4 | 9.0 | 4.5 | 73.5
50 | 35.0 | 23 | 20 | 9.5 | 4.5 | 92.0
51[a] | 36.5 | 25 | 20 | 9.5 | 5.0 | [d]96.0
52 | 36.5 | 24 | 18 | 9.5 | 5.0 | 93.0
53 | 36.5 | 25 | 20 | 9.5 | 5.0 | [e]96.0
54[a] | 32.0 | 25 | 5 | 10.0 | 5.0 | 77.0
55 | 34.0 | 24 | 20 | 9.5 | 4.5 | 92.0
56 | 32.0 | 25 | 8 | 9.0 | 4.5 | 78.5
57 | 33.0 | 24 | 20 | 9.5 | 5.0 | 91.5
58 | 34.0 | 24 | 20 | 9.5 | 5.0 | 92.5
59 | 27.0 | 19 | 20 | 5.5 | 5.0 | 76.5
------+----------+-----------+---------+----------+--------+---------

[a] Cream.

[b] Silver medal (cream).

[c] Gold medal (milk).

[d] Gold medal (cream).

[e] Silver medal (milk).

The flavor of the samples of both milk and cream was generally good. A few were soapy, owing to bottles not being properly rinsed, and one or two suggested a flavor of the cow stable. The lowest score for “flavor of milk” was 28 points, the highest 37; the lowest score for “flavor of cream” was 30 points, the highest 37.5.

The percentage of fat in the milk was close to 4 in the majority of instances; the lowest was 2.5 and the highest 8.1. Both of these samples, however, may safely be regarded as abnormal. The percentage of fat in the cream samples varied from 18 to 37.2. The lowest percentage of “solids not fat” was 7.03, and the highest 9.9.

With but few exceptions the milk and cream exhibited did not exceed the required standard for acidity, which was two-tenths of 1 per cent. The lowest percentage of acidity was 0.162, the highest 0.235.

The number of bacteria per cubic centimeter found in the milk samples varied from 1,000, which was the lowest number, to 166,000, which was the highest. Seventeen out of the 59 samples examined contained over 20,000 bacteria per cubic centimeter, and more than half of all the samples exhibited contained less than 10,000, or a number small enough to meet the requirements for certified milk as established by the milk commissions. The lowest number of bacteria found in cream was 1,100 per cubic centimeter, the highest 402,000.

The appearance of the packages of milk and cream was generally good. Only two had rubber or metal parts. Many of the samples contained more or less foreign matter. About one-third showed no sediment whatever in the bottom of the bottles.

Of the 59 samples of milk and cream competing in this contest 6 scored 95 or over, 35 between 90 and 95, 12 between 85 and 90, and 6 less than 85. The large number scoring 90 or above is very noticeable, and indicates that the majority of the dairymen were successful in their efforts to produce high-class milk.

THE DAIRY-FARM CONTEST.

This was an entirely new feature in connection with milk contests and proved to be of great interest and practical value. Twenty-five dairymen entered their farms in this contest, and the farms were visited by the judges and scored on the basis of the score card shown below. While this part of the work required considerable time and some expense, it is believed that it resulted in much good along the line of improving the conditions affecting the city milk supply. Full details of this feature of the work are given in the table.

[United States Department of Agriculture, Bureau of Animal
Industry, Dairy Division.]

SANITARY INSPECTION OF DAIRIES.

Owner or lessee of farm: ---- ----.
Town: ----. State: ----.
Total No. of cows: ----. No. milking: ----.
Quarts of milk produced daily: ----
Is product sold at wholesale or retail? ----.
If shipped to dealer, give name and address: ----.
Permit No.: ----. Date of inspection: ----, 1907.

--------------------------------+-----------------+------------------
| Score. |
+--------+--------+ Remarks.
|Perfect.|Allowed.|
--------------------------------+--------+--------+------------------
COWS. | | |
Condition | 2 | |
Health | 8 | |
Cleanliness | 5 | |
Water supply | 5 | |
+--------+ |
| 20 | |
STABLES. | | |
Construction | 5 | |
Cleanliness | 5 | |
Light | 5 | |
Ventilation | 4 | |
Cubic space per cow | 3 | |
Removal of manure | 2 | |
Stable yard | 1 | |
+--------+ |
| 25 | |
MILK HOUSE. | | |
Construction | 2 | |
Equipment | 3 | |
Cleanliness | 5 | |
Care and cleanliness of utensils| 5 | |
Water supply (Temp. ---- °F.) | 5 | |
+--------+ |
| 20 | |
MILKERS AND MILKING. | | |
Health of attendants | 5 | |
Cleanliness of milking | 10 | |
+--------+ |
| 15 | |
HANDLING THE MILK. | | |
Prompt and efficient cooling | 10 | |
Storing at a low temperature | 5 | |
Protection during transportation| 5 | |
Temperature of milk ---- °F. | | |
+--------+ |
| 20 | |
+--------+--------+
Total score | 100 | |
--------------------------------+--------+--------+------------------

Sanitary conditions are:
Excellent: ----. Good: ----. Fair: ----. Poor: ----.
Suggestions by inspector: ----.
(Signed) ---- ----, _Inspector_.

DIRECTIONS FOR SCORING.

COWS.

Perfect
score.

_Condition and healthfulness._--Deduct 2 points if in poor
flesh, and 8 points if not tuberculin-tested 10
_Cleanliness._--Clean, 5; good, 4; fair, 2; bad, 0 5
_Water supply._--If clean and unpolluted, 5; fair, 3;
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
is when is comes to us, and with you the disease germs which do
the harm have not had time to multiply. In the second place,
disease spreads much faster in a crowded city than in the country
with its scattered population. In the third place, the power of
resisting disease in the city is much less than it is in the
country. Your children, who play all day in the fresh air and
sunshine, who roll on the green grass, and who sleep in the cool
night breeze are much more likely to shake off any threatened
sickness than the babies in the slum districts, for instance, who
must play in the gutter or on the hot pavement in the daytime and
sleep in stifling and perhaps crowded rooms at night. The death
rate among little children is half as high again in the city as
it is in the country, and sickness is in even greater proportion.

* * * * *

Dr. C. W. EDDY, chief of inspection division, public health
department: When the Cleveland health department first undertook
a definite system of sanitary inspection of the dairies shipping
milk to the city the first question that presented itself was a
form of report to be used by the inspector. It was first proposed
to have a list of questions to be asked by the inspector, the
answers to be his report on the dairy inspected. This was
tried and found unsatisfactory, as it did not give an adequate
description of conditions nor the exact relations of the good
features to the indifferent or positively bad. While in this
quandary I received a communication from the Dairy Division
of the United States Department of Agriculture, in which was
described the score card used by the inspectors of that division.
It appealed to us at once as a solution of the difficulty, and we
proceeded to give it a thorough trial. After a brief use of the
card we decided to adopt it in our work.