No. 6. DEPARTMENT OF AGRICULTURE. 727 



from healthy cows and handled in clean vessels is pretty apt to be 

 wholesome and health}". Then a very little inspection to guard 

 against skimming and so forth will do the work. In order to do 

 that our inspectors have got to be not medical students who are try- 

 ing to work themselves through college, to medical school, and be- 

 cause of some good friend in connection with the board of health, or 

 city alderman, get the appointment as milk inspector, but be some 

 practical farm men who know when a stable is commercially clean. 

 There is a cleanness that is theoretically clean, and can only be 

 obtained in the laboratory. There is a cleanness that is dollars and 

 cents possible. The cows can be made clean enough so they don't 

 have to be curried, they don't have to have manure all over their 

 flanks. The barn must be made light. The inspector comes in and 

 sees the barn is not ventilated, and he tells them you cannot sell 

 milk until you fix those things up. When our inspection takes that 

 phase the great mass of milk that comes into our city will be better. 

 We have got to have an inspector who not only knows what is 

 proper, but has sufficient integrity, strength of character and good 

 business judgment. One city inspector in a western city, if you 

 paid something, your place passed inspection. We can't get rid of 

 that entirely. I am like my friend, I believe most of us are honest 

 all right, I believe that it is possible to get this class of inspectors 

 when we go after them. Then inspecting these conditions means 

 our seeing the milk shall be clean. If the man who produces and 

 handles the milk has not a clean stable, you can't have clean milk. 

 He has no facilities for getting hot water and cleaning the tins, 

 scalding the tins in which his milk is handled. You may as well 

 shoot at a stone wall as talk to him about cleanliness. You cannot 

 get rid of the germs that come from lack of cleanliness under those 

 conditions. I believe we have got to direct our inspection then 

 at these conditions, and control them, and I think the tendency is 

 that way. 



Now, one other point. The public, that great undefinable, un- 

 getatable somebody that dictates what will or won't be, I believe 

 we have got to put a part of our time in educating the public 

 as to what good milk is. It is one of the purposes I had in mind, 

 a scheme somehow or some way to show our public the difference 

 between good and bad milk. I am open to suggestions or anything 

 that will help educate the public, because the public is just like 

 Pennsylvanians. Now, when we show the public that there is a 

 real difference in milk, then they can understand. The average 

 housewife talks about bacteria and things of that kind — it is some 

 thing she listens to, but don't know what it means. A part of our 

 effort must be directed to educating the public as to what clean milk 

 is and what cold milk is, and the result in quality of having those few 

 things. 



I started out to sell cream in a little town where our college was 

 situated. Our cream sold for ten cents a pint. I said to the best 

 grocer in town, "I will sell yon 40 per cent, cream at 20 cents a 

 pint." "Man," he says, "folks won't pay that price. They only 

 pay 10 cents." "Yes," I said, "I know that. Are they satisfied?" 

 He said no. I said I would send him over four pints. It was put 

 up in paper packages so it did not have to be returned. I said, 

 "You give that to four of the best customers. It is an experiment. 



