918 IsTew York State Dairymen's Association 



the tendency is for the maker to think that IxM-anse the cheese are 

 wanted so badly ahnost anything will go, and he sometimes slights 

 the body of his cheese a little for markets that iitu.sl haw body. 

 lie miderestimates the value of a fine, nice-looking commercial 

 package, which nmkes a diiference in the value of the cheese when 

 it goes to the market. In other words, by neglecting details that 

 are very important to the success of his business, he loses in repu- 

 tation, I believe, very much more than he gains. 



I wish to sav also that a few cheese are made in Michigan and 

 they are making more every year, and T am informed by Chicago 

 dealers and others that they are producing a better quality each 

 year. They are getting the germ of progress in their factories 

 and do not like to sell cheese two cents a pound less than the ^ew 

 York product brings; this improvement will affect our cheese 

 trade. So if we hold the markets we now have we must give them 

 the l)est goods we can manufacture ; and we are not making 

 enough to afford to slight the manufacture of any considerable 

 percentage of the goods. 



I want to say just a word from the point of sanitation of 

 factories. I am the executive officer for the commissioner of 

 agriculture in the fifth agricultural division of this state, which 

 includes that territory between Lake Champlain and the Oneida 

 County line, Clinton, Franklin, St. Lawrence, Jefferson and Lewis 

 counties. It is a cheese and butter making section. Three of 

 the counties, in my opinion, contain the very best territory for 

 the making of fancy cheese in the United States ; and two of the 

 counties, perhaps I might say three counties, are very prominent 

 in the manufacture of a very fine class of creamery butter. 

 The department of agriculture, under the direction of Commis- 

 sioner Huson, has sent men through this section to examine and 

 report on the sanitary condition of the factories, and I regret to 

 say that these reports as a whole have not been flattering to the 

 manner in which our factories are conducted. The drainage in 

 many cases has been poor ; the odors around the factory have been 

 foul ; some of the receptacles for whey and also for milk have 

 been found in a very unsanitary condition. In my agricultural 

 division there have been about 400 of these different factories and 



