DAIRY MEETING. 1 55 



and see what the creamerymen have done in the exhibit of milk 

 and cream, in interesting their patrons. Go down there and 

 look at those cases which the creamerymen have made and 

 have loaned, with the bottles, to their patrons who would exhibit 

 at this meeting, and you will begin to understand how anxious 

 these men are to receive a product that will meet the demands 

 of the market. 



W'e have been talking along improved methods for the pro- 

 duction of milk and cream. Our people understand pretty well 

 how to produce good cream and good milk; how to care for 

 the milk after it has been taken from the cow stable. But I 

 want to say to you that the next great move for the improve- 

 ment of dairy products must be in the stable itself. The 

 improvement must be made in the methods that are in use right 

 there in the barn. I have not time to discuss the reason for this, 

 but I think it is apparent. The average dairyman today expects 

 his wife to use better methods after the milk has been taken to 

 the house than he uses in the stable. I think it is the proper 

 thing for the good wives to say to their husbands, you must use 

 as good methods out there in the stable as I use in the house 

 in making the butter, caring for the milk and cream and cleans- 

 ing the utensils. I think that is a fair proposition. 



Here is the matter of dair}^ inspection. The Department of 

 Agriculture have been doing some of this work in the past year. 

 Some of our creameries have taken it up also, and I think I am 

 safe in saying that 2,000 dairies have been inspected. I have 

 never visited a dairy that the owner has not said, "I am glad to 

 have you come to my place ; come again." It is our experi- 

 ence that we have been welcomed because we have been going 

 as the friend of the producer, and pointing out the necessary 

 changes to be made; not all of the changes that should be made, 

 but the ones that need to be done first in order that a good 

 product may be produced. I believe this is one of the great 

 works we have before us. It has to do with sanitation, it has 

 to do with the health of the animals, it has to do with the 

 product. There is no one thing that will be asked for in the 

 use of our dairy inspection score cards, by our creamerymen 

 and by the Department of Agriculture, in the changing of the 

 stables, that will not also be an economy in the production of 

 the product. Did you ever think what an economy it is to have 



