32 THIRTIETH ANNUAL REPORT OF THE 



our trade. So far as the markets of Great Britain are concern- 

 ed the Pairs Exposition is hardly necessary to give us a foot 

 hold there, but we want to show other parts of the world what 

 is being- done in the way of the milk supply of cities and 

 towns in this country, how far we have advanced in the way of 

 producing- good dairy milk and how well we can handle it and 

 keep it. Here and there — not every town I must confess — we 

 have some of the best and most carefully conducted milk and 

 cream producing establishments in this country; and I have 

 already arranged with some of those to send bottled cream, 

 fresh cream to Paris next summer, about once a week, in such 

 shape that it shall be guaranteed to keep sweet there for a 

 week or ten days after arriving, and this without any preser- 

 vative whatever. This is already done to some extent in con- 

 nection with the shipping trade on our Atlantic coast. It is 

 no uncommon thing for passenger steamers to take a supply of 

 cream, sufficient for their entire trip, to go across the Atlantic 

 and back again with the surplus cream sweet on their return. 

 And there is a dairy at San Francisco which supplies and puts 

 up cream so it will stand the long hot voyage across the Pa- 

 cific to China and Japan and have it remain sweet to the end 

 of the voyage. It don't come back again, that would be too 

 much. 



More than this, one enterprising dairy in New York has 

 offered to supply us with fresh bottled milk twice a week in 

 Paris next summer guaranteed, every lot of milk which arrives 

 there shall remain good and sweet until the next lot arrives. 

 No preservatives or chemicals are to be used in connection 

 with this milk, simply cleanliness and cold. And by produc- 

 ing milk under the most favorable conditions keeping it pure, 

 reducing it quickly to a low temperature and holding it there, 

 there is no particular difficulty with keeping milk for this 

 length of time. We hope to have at Paris every day, milk 

 and cream served in bottles from American dairies, as it would 

 be served in New York or Boston, and as good as it could be 

 got there. 



You have read more or less of the arrangements which have 

 been made to have a sort of Aunt Jemima show there in con- 

 nection with the exhibition, all sorts of cooked dishes made 

 with corn meal as a basis. So far as my experience goes, and 

 I have something of an education along that line, the con- 

 sumption of corn bread does not amount to much unless you 

 have plenty of good butter to go with it. So I have made a 

 sort of business arrangement with this corn kitchen by which 

 I am going to work off my extra supply of butter on them, and 

 the American Corn Kitchen is to be supplied all the time with 

 American butter and cheese. We propose to have Europe 



