REPORT OF STATE DAIRY INSPECTOR. 35 



What has been said in regard to the sanitary production of 

 milk can be accompHshed by every dairy farmer at very little 

 expense. 



The point of production is the place to begin inspection, but 

 when reasonable sanitary conditions of both equipment and 

 methods are evidenced at the producing point, the burden of 

 inspection then rests upon the dealer. 



The value of one quart of milk is equal to : 



3-4 lb. lean beef, at 20c. $ 



8 eggs, at 36c a dozen 



3 lbs. fresh codfish, at 12c 



2 lbs. chicken, at 20c 



I pt. oysters, at 20c. 



4-5 lb. loin of pork, at 15c 



3-5 lb. ham, at 20c 



D 



24 

 36 

 40 

 20 

 12 

 12 



Average $0.22 



The prices taken in the above table for the purpose of com- 

 parison are very conservative, and are, I believe, lower than 

 the foodstuffs mentioned can be purchased at the present time. 

 However, as the price of milk has not gone up with the war 

 prices and the increased cost of production of other foodstuffs, 

 the greater is the reason that the public should buy and con- 

 sume more milk as food. 



Care of Milk in the Home. 



Regardless of how well milk has been cared for by the pro- 

 ducers up to the time it is delivered to the consumer, its keep- 

 ing quality depends, to a great extent, upon the care it receives 

 in the home. 



The driver of a grocery team delivers your groceries either 

 into your hand at the door or takes them to the kitchen or re- 

 frigerator. This is evidently a safeguard against heat, flies, 

 cats, dogs, etc. Does it not seem reasonable that milk should 

 be delivered in the same way, as a safeguard against the un- 

 sanitary habits of the animals about the dooryard and especially 

 against the warmth of the sun? Yes, it seems reasonable and 

 milk should be immediately taken from the doorstep and placed 

 where it can be kept at a low temperature. 



