STATE DAIRY ASSOCIATION. 609 



oly of this field. He will build his stables in such n manner that they 

 can be easily kept sweet and clean, and he will then see to it that they 

 are kept so. It will not make a jyood impression on a customer to visit 

 the farm of the man from whom they are purchasing milk and find the 

 cows and stables uncloaned at a time of day when they should be ready 

 for inspection. 



We make a practice of cleaning the stables early in the morning and 

 sprinkling the fioor with gypsum or land plaster, then sweep it into the 

 gutter to help absorb the moisture. This leaves a very clean and pleasing 

 effect, and I would not change it for anything I have ever seen practiced. 



I hardly need say that it is positively necessary to have a neat and 

 clean place to strain and cool the milk, and bottle, if bottling is done. 

 Steam and boiling water are certainly necessary— this does not mean that 

 you must go to any great expense in putting in a steam plant. There are 

 plenty of cheap boilers and water heaters on the market, that can be 

 purchased for $50.00 or less, which will answer every purpose, and no 

 first-class milkman can afford to be without some steam equipment, as 

 all utensils coming in contact with milk should be exposed to a tempera- 

 ture of 212 degrees Fahrenheit for a few minutes after each washing, and 

 should be washed every time they are used. 



Now the man who produces a really first class milk should have a 

 better price for it when sold, and here is where he needs to be up to date, 

 in business rules and requirements, as well as a salesman. There are 

 many good salesmen who can sell a poor article and fool the people for a 

 time, but a poor salesman can neither sell a good nor a poor article to any 

 great extent. And I know of nothing that requires more tact and judg- 

 ment than the satisfying of ladies and house maids, to whom milk is fur- 

 nished in our cities and towns. 



A neat, clean wagon, well painted and kept washed, as an advertising 

 investment is, I think, a paying proposition. The driver should always 

 have a pleasant smile and dress according to the class of trade he is 

 catering to. 



2. The second class of milkmen are in the majority and I will give 

 very little time to their consideration, and we all know them and their 

 methods practiced. They arc just the opposite of the man who does 

 understand his business. I have great respect and admiration for the 

 man who does not know how, but is trying to learn and improve, espe- 

 cially in the handling of a product so delicate and easily spoiled as milk, 

 but I have no use for the man who says that anything is good enough, 

 and distributes a milk that is liable to cause sickness and perhaps death 

 to little ones that are obliged to take what is given them, or starve, and 

 such are the conditions where infants are raised on cow's milk. 



3. The third class we do not have to consider, except in the larger 

 cities. I now speak of the large companies who do not produce milk, 

 but buy from the farmers and have it delivered to their depots in the city. 



39-Agri. 



