608 r.oAiJi) OK A(;i;i( ii.ukk. 



tlio luaniiiiK. ii'itl ilini iiU hu has to do is to telephone out his order, and 

 have the order tilled the next morniug. 



The convention adjonrned at 5 o'clock, Thursday, December 10, 1903, 

 to attend a banquet at 5:30 o'clock, at which Mr. Goodrich of Wisconsin 

 acted as toastniaster. Toasts were responded to by several. 



THE DEVELUPMENT AND REQUIREMENTS OF THE MODEU?.' 



MILK BUSINESS. 



IRA O. JOHNSON, GRATED RAPIDS, MICH. 



The modern milk business js certainly a very differently conducted 

 business than the ancient. Since the teachings of our bacteriologists have 

 come to be recognized as som(>tliing tlie ordinary mind can comprehend, 

 and the relation of the keeping qualities and healthfulnoss of millc to 

 cleanliness can be measured by bacteriological research, the standard of 

 the milk for city consumption lias been materially raised. While there 

 is a great chance for improvement in general, in nearly every city of any 

 size tliere will be found some one catering to the best class of customers. 



The demand for a better grade of millv is constantly increasing, as 

 the people are becoming educated to the fact that there is a liability 

 to contract disease by the use of filthy milk. In the past, our dairy 

 schools have made a great effort to turn out men who could select a good 

 cow, and feed l)alanced rations that would make a good record for the 

 cow or herd by getting a large flow of milk. While such conditions are 

 desirable and necessary. I am of tlie opinion that instructions along the 

 lines of cleanliness in milk production should be given greater prominence. 

 The man who can produce milk which will sell for from 50 to 100 per 

 cent, more than the ordinary product on the market is doing humanity 

 more good, and getting just as well paid for his labor, besides having the 

 satisfaction of knowing that he is helping to raise the standard of the 

 dairy business and make it what it should be, a profession, instead of 

 what it is generally considered, something that any one can do if they are 

 not (pialifled for anj'thing else. 



Tlie milk business of today should lie divided into three classes. 



1. The dairyman wlio is a combination of business man, farmer and 

 dairyman, one who learns his business from A to Z, will know how to 

 pick his herd for giving a milk as rich in butter fat as possible, and still 

 give ([uantity sntlicient to make them i)rotitable. No l>reed lias a monop- 



