DAIRV MICETING. 163 



in only one-half pint of the original milk which had been well 

 mixea. If the original milk contained as much sediment in 

 proportion, 1 feel certain that none of you would want very 

 much of it to feed your children. 



It is easy to see that both the public and the farmer are losers 

 because of this inferior quality of milk, but what a few dairy 

 farmers are to blame for should not be charged against the 

 dairymen as a whole. For this reason, if for no other, the 

 clean, careful dairyman should demand that he be protected from 

 loss brought about through the carelessness of others. There 

 seems to be little inducement for him to care for his milk and 

 cream when his neighbor does not and yet gets the same price. 

 There is likewise little incentive for the progressive creamery- 

 man to reject the careless dairyman's product when he is sure 

 his competing creameryman will receive that product. Some- 

 one must help these men in seeing that the milk and cream are 

 produced and cared for properly and whenever aid is needed 

 the State Inspector stands ready to aid. 



Of course if the system is not perfect an unscrupulous man 

 may be overlooked, and may be selling watered or unclean milk 

 without being found out, but sooner or later such things will 

 come to the surface and such men are dealt with according to 

 their violations of the law. The aim of the inspection is to find 

 the seat of the trouble, placing the blame where it belongs. 

 This may be with the consumers, from the fact that they are 

 handling the milk wrong after they receive it, an instance where 

 the blame should not be put on the producer of the milk. In 

 some cases the trouble does lie with the man who is producing 

 the milk. If so, and bad milk is found, it is traced back to its 

 source. Often the farmer thinks that the milk inspector is his 

 enemy, and often on the first visit the inspector is a very un- 

 welcome visitor; but after talking the situation over with the 

 farmer and trying to make him see the advantages that w^ould 

 come to him by improving the quality of his milk, and the dis- 

 advantages that would come to him if his milk were not brought 

 up to the standard, and up to a plane where his reputation could 

 stand behind it, the prejudices of the farmer are usually over- 

 come to a large extent. 



It is easy to go to the average dairy farm and pick out defects, 

 but unless a remedy is suggested, such criticism is best with- 

 held. A dairyman has a right to ask why and how an improve- 



