Thirty-sixth Annual Convention 919 



creameries examined during the last season, and I am glad to say 

 that there has been not one prosecution, although about 150 

 factories of the 400 examined have made substantial improvements 

 not only in the environment of the factory and in the general 

 cleanliness of methods, but also in laying cement floors and im- 

 proving the ceilings of their plants and removing such other 

 objectionable features as have been called to their attention by the 

 inspectors. This I regard as a feature with which we should 

 be very much pleased, and I know that the department is very 

 well pleased with the progress that has been made in this direction. 

 Of the balance of the factories, very many have been given time 

 to make improvements after they were closed up for the season; 

 many are now making such improvements as have been recom- 

 mended, and many more have promised to do so as soon as 

 it is practicable to get at the work in the spring. So I believe 

 that more during the last year than any year in the history of 

 the department's work the sanitary condition of the factories has 

 been improved, and I feel like congratulating not only the cheese- 

 makers of the state and the dairymen upon this fact, but espec- 

 ially the department that inaugurated it. I will be excused if 

 I speak personally of Mr. Burke, chief of the bureau of dairy 

 products, for his part in the work, which I assure you has been 

 very active. 



Perhaps at this time it would not be out of place for me, as 

 a dealer in cheese and as being interested in a cold storage plant 

 where cheese is kept, to speak of the kinds of cheese that are 

 made in northern New York, and this applies in lesser degree, 

 I think to other portions of the state. There are two kinds of 

 cheese which for the most part are made in northern New York. 

 One is known by its friends as Avashed curd ; by its enemies as 

 soaked curd, and by people who do not know much about it as 

 watered curd. Now I do not care what name you give this pro- 

 duct. I care much more about what kind of a product you 

 put upon the market after you get it made. I am a thorough 

 believer in the fact that there is room in this country for all the 

 washed curd cheese of a proper character, by which I mean a 

 proper quality, that is being made. I believe that more could 

 be made with profit to the dairymen. But understand, when I 



