86 THIRTY-FOURTH ANNUAL REPORT OF THE 



Speaking of the city milk supply, there is first the milk and then 

 the cream, and I suppose that nine out of ten of you would be more 

 interested in the cream than in the milk. There are some creameries 

 that would be in a better position to ship cream than milk, but the 

 attention of the farmers throughout the State has been directed to the 

 milk, and they have let the cream go by the board. But what are we going 

 to do about our ice cream? There is not a city or a town but what 

 in the manufacture of ice cream some sort of a preservative is used, 

 a preservative that we do not want to give to babies, and the ice cream 

 is to a very great extent eaten by children, and very often by children 

 who have been sick, and the only way the cream can be kept pure is 

 by pasteurating the milk. 



Every one knows that the cream business is increasing more rap- 

 idly in the State than the milk business. There are many people who 

 cannot get good milk, and fall back onto cream. We can afford to ship 

 cream longer distances than milk because the price is higher and we can 

 better afford to do it. But to be successful a man must ship cream free 

 from preservatives, have a perfect flavor and in every way give satis- 

 faction. In that business the great question is uniformity. There is no 

 farmer's wife but what would rather have a little dirt come into the 

 house in the milk every day than to have it perfectly clean six days 

 in the week and on the seventh day have it filled with dirt. I would 

 advise anybody not to rush into the business; don't try to push it on 

 the market; be sure you produce a milk up to the highest standard, 

 and then you can go to a first class man and say you want him to try 

 it, and if he can handle your cream to a better advantage than that 

 he has been using, he will let you know. 



President Aitken. — Any questions you would like to ask of the 

 gentleman? 



Dairyman. — I would like to ask what is the minimum amount of 

 butter fat that ought to be in cream — what is good cream? 



Mr. Moldenhauer. — They have a different standard in different places. 

 I believe they are trying to put the standard at 18 per cent. 



Dairyman. — What do you think about it? 



Mr. Moldenhauer. — I put it there; I think that is pretty reasonable. 

 For the best grade of ice cream that is made they want 22 per cent, 

 cream; when it comes to a special trade in cream, there is quite a 

 demand in New York State for a 4 per cent, cream. 



Dairyman. — Will they pay for it? 



Mr. Moldenhauer. — Don't supply it unless they will pay for it. It 

 ought to be arranged so that 20 per cent, cream will bring 20 cents 

 per quart; 25 per cent, cream, 25 cents per quart; 40 per cent, cream, 

 40 cents per quart, and so on. There are a great many people who 

 are very willing to pay the price if they can be sure they are getting 

 what they are paying for. I have not one objection against what we call 

 certified milk, just so it is really and truly certified milk; but I know 

 there is a lot of so called certified milk in New York city that never 

 came from a certified farm; I know it, because I have furnished the 



