DAIRY MEETING. I23 



palatable article. You must look after the dirt. One of the 

 things that occurs to me in this connection is the fact that on 

 most farms where milk is produced, as one inspects the bam 

 and the various details which enter into dairy work, some dairy- 

 men take particular pains to tell you how many thicknesses of 

 cloth they strain their milk through. It is a good thing to 

 strain milk, I am not saying a thing against it, but do you 

 realize that if there is any dirt in the milk it is almost impos- 

 sible to strain it out? And don't you know it will be a great 

 deal better if you can tell visitors to your farm how painstaking 

 you are to keep the dirt out of the milk rather than how pains- 

 taking you are to strain it through six or eight thicknesses of 

 cheese cloth? Just keep that thought in mind, and when 

 visitors come around be prepared next time to show them how 

 impossible it is for dirt ever to get into your milk. I regret 

 that I cannot tell you how your milk scores. I wish we had 

 the complete score here so that each exhibitor might now have 

 the information in detail. That is not possible because of the 

 fact that several days are required to do a part of the work 

 and those days are yet to come. When you do receive your 

 score cards, however, and sit down, as you probably will, to 

 study the details and to know the exact condition of your 

 product, you will begin to wqnder ivhy and how it is so. As 

 you study the details of the score you will find that in sending 

 here a bottle of milk or cream you sent not only the bottle of 

 milk but a whole lot of conditions. And you will find when 

 you come to study these individual conditions that you are 

 really then and there beginning to study the details of milk 

 production. When you begin to study how you can safeguard 

 the flavor, how you can be sure of proper composition, how 

 you can lower the number of bacteria, how you can have the 

 package clean and free from sediment and attractive in appear- 

 ance, then you will begin to study and to "better understand the 

 vital things which are involved in the production of milk. 



There is just one other thing which I want to mention and 

 that is the result of the milk and cream contest in connection 

 with the National Dairy Show which is now being held in 

 Chicago. At that show we received seventy exhibits of market 

 milk and cream, coming from twenty different states and from 



