DAIRY MEETING. 8l 



in milk and cream. The growth and the very existence of our 

 sweet cream business has depended upon a constant adoption 

 of better methods at the creamery and upon the farm. A few 

 years ago fully one-half of the cream received at the creameries 

 was defective for sweet cream purposes while today scarcely 

 more than 5% can be placed in the defective class. This result 

 can be traced in large measure to the practice adopted by nearly 

 all of our creameries of grading the cream received and return- 

 ing a higher price for sweet cream than for sour or otherwise 

 defective cream. It is evident to those who have closely studied 

 these matters that the next great move toward better dairy 

 products in this State must and will come, through better tie-up 

 methods, through a more definite and accurate knowledge of 

 the composition of milk, of the changes taking place in it and 

 the reason for such changes. Then will the farmer be able to 

 adopt methods that will practically and inexpensively produce 

 a better product, better because very largely there have 

 been eliminated the causes for the rapid development of unde- 

 sirable flavors, odors and conditions. This is a great educa-» 

 tional work such as has preceded all agricultural and dairy 

 progress. Laws have been enacted by many states looking 

 toward the more sanitary production of milk. We have in this 

 State such laws, but the measure of requirements of these laws 

 is always the standard erected in the minds of the people. As 

 progress is made and the standard of excellence raised, so will 

 our ideals of what constitutes reasonable and just laws for 

 governing the production of clean, wholesome milk be raised. 



City authorities are giving the care of milk and cream for 

 city consumption, by both producer and dealer, more and more 

 attention. Creameries are being placed under rigid inspection 

 laws but the time and expense required for inspection of herds 

 and barns belonging to the farmers selling their product to 

 creameries and cheese factories, in the past has been felt to be 

 almost prohibitive. I feel however that as many as possible 

 of these visits among the farmers should be made ; that a man 

 doing this work should visit the farms with a definite purpose 

 m mmd ; that he should carry to the farmer practical ideas upon 

 stable construction and sanitation, upon the selection, breeding 

 and care of dairy animals and upon the care of milk and cream. 



