954 New York State Dairymen's Association" 



started bj physicians and health authorities has at last reached the 

 great consuming public, so that the time has arrived when the con- 

 sumers of milk are not only interested, but are beginning to de- 

 mand that the milk supplied to them shall be so produced that it 

 has a clean history. 



(^leanliness means labor, and labor costs money. There are 

 different degrees of cleanliness at different prices. The cost de- 

 pends much upon the manner in which the cleanliness is obtained. 

 Such cleanliness as is obtained by the methods used in the pro- 

 duction of certified milk adds from five to ten cents per 

 quart to the cost of milk. This is a charge which is too great 

 for the average milk consumer, and consequently the cleanliness 

 obtained by such methods will never fill the demand of the 

 masses of the people. What is wanted by the milk industry 

 to-day is a reasonable degree of cleanliness at a reasonable cost. 

 The milk problem, in a nutshell, consists in finding a plan 

 whereby the rank and file of milk producers of our present gen- 

 eration can supply to the market a reasonable degree of cleanli- 

 ness without too great an advance in the market price of milk. 

 This is a problem which I have attempted to solve, and I shall 

 try to show you certain principles of milk production which, if 

 correctly practiced, will, I believe, give a satisfactory degree of 

 cleanliness at a very low additional cost. These principles were 

 developed as a result of my experience as a certified milk pro- 

 ducer. Twelve years ago 1 believed, as did most physicians at 

 that time, that there was only one way to obtain clean milk and 

 that was to carry the sanitary methods of the surgical operating 

 room into the cow stables and milk houses on dairy farms. Re- 

 gardless of cost and regardless of business principles, several 

 scores of millionaires and of city gentlemen with country resi- 

 dences established on private farms about the beginning of the 

 present century nuignificent dairy barns and milk houses, which 

 carried out in most details the surgical operating room methods. 

 These details made necessary the multiplication of employees and 

 expensive mechanical equipment and a great expenditure of time 

 in caring for each dairy cow and in producing and handling each 

 quart of milk. But the sanitary results of these efforts were 

 remarkable. j\lilk which by old methods contained several mil- 



