FACTS CONCERNING MILK 175 



similar agencies of our commonwealths are striving for against heavy 

 odds. 



Two great obstacles stand in the path : 



1. The difficulty, even under repeated inspection of premises on 

 which milk is produced (inspection in some instances emanating from 

 four or five separate sources) to induce the producer to adopt cleanly 

 methods of production. 



2. The increased cost to the consumer of milk so produced, a cost 

 which the poor man can not and the well-to-do are disinclined to meet. 

 For in many of our states it is doubtful if such milk as we would all 

 like to use could be delivered at our doors, under the conditions of 

 increased cost which prevails to-day, at 15 cents a quart and allow 

 the farmer and the retailer each a reasonable profit thereon; for in 

 farming, as in other lines of business, cost of production must include 

 interest on investment, taxes, depreciation, labor, raw material (hay, 

 grain and the like) insurance, and similar charges. 



But what remedy may we hope to apply to extricate ourselves from 

 the present dilemma? Eather than fritter away the money and 

 energies of the various states in trying to maintain standards for fat 

 and solids not fat which are not only impossible of attainment, but a 

 constant menace to the farmer and a prolific source of irritation and 

 discontent to all concerned in the milk industry. Let us now con- 

 centrate our efforts upon an endeavor to insure a pure milk supply for 

 the children. This can best be done by taking the machinery of the 

 state boards of health and kindred agencies now employed in cattle and 

 milk inspections and direct their activities along the lines of a certified 

 milk supply which has been applied with measurable success in con- 

 nection with certain cities — the plan being to enlarge the scope of the 

 work, as at present conducted, so as to include all the dairies supplying 

 the commonwealth with milk whether situated within or without the 

 state. 



Certified milk means that a dairy has been properly inspected by 

 trained and competent officials who give to the owner thereof a cer- 

 tificate allowing him to place upon the containers of milk leaving his 

 farm (for a certain period until a subsequent inspection is made) a 

 label indicating that the milk is absolutely clean and produced under 

 sanitary conditions by a healthy herd. 



This plan minimizes the technicalities and red tape ordinarily at- 

 tending work of this nature and promises to vouchsafe to us and our 

 children a milk supply in character consonant with the demands of 

 the civilization in which we live, but it can not be secured unless a 

 majority of us demand it and are willing to pay for the additiona, 

 expense which it entails. 



