728 ANNUAL REPORT OF THE Off. Doc. 



Then you report." Ho started in. Ho took about five or six pints a 

 week, and in a few months he took 40 to 50 at twice the price. 

 Why? Because, in the first place, the quality was -there, and in the 

 next place I took pains to educate that grocer, and I told him that 

 the whole secrel of milk was keeping it clean and cold, and to tell 

 his patrons how to keep it cold, tell them not to pour it in some 

 dish that had been wiped with a towel. Here is a little thing — there 

 are over three thousand times as many bacteria on that utensil 

 which you have wiped with a clean towel after scalding it, as there 

 were if you had simply scalded it and left it hot. I demonstrated 

 that by experiment, it would not shine as if it was wiped, but it 

 would be bacteriologically clean without wiping. If they take that 

 kind of cream and set it in a pail of cold hydrant water, it will be 

 all right. How many housewives, how many dairymen, who set 

 their cans in water, know why it is? They do it blindly, because 

 they have been told to do it, and still don't know why they do it. 

 Because it simply gets the milk cold quickly. We took pains to edu- 

 cate. I had the grocer send back a can five days old. I asked him 

 why he did it. He said he was afraid to give it out. It was perfectly 

 sweet so far as the taste could detect, and the acid test showed it had 

 not increased in acidity to the point where we could call it sour cream 

 at all. I speak of that to emphasize the value of educating our con- 

 suming public. And while that was only a little bit of a spot in the 

 great field, if each one of you created a little spot around where you 

 are, just think how many there would be going inside of a year. 

 Things grow pretty rapidly. You know one germ developing in an 

 hour makes two at the end of the next hour and then four at the 

 next. How many do you suppose it makes in twenty-four hours? 

 16,000,000. Just one every hour. Now if yon made one little spot 

 in which the public knew more about the quality of milk, and next 

 year we got another and another, how it would increase! Around 

 your neighborhood, as soon as they find out what you are doing, 

 some of them will follow you. Then this gospel spreads, and after 

 a while we can get our public educated to a better appreciation of 

 the differences in milk, and then the man who has got good milk will 

 have it known and a sale for it. 



One way that is very effective is to advertise if you have a good 

 milk. And if you can go to your local physician, get five of those 

 physicians to go out to your farm and inspect your place and plant, 

 and in a signed statement say that the herd was clean, the place was? 

 clean, that the milk is produced under clean conditions — they would 

 not hesitate to recommend it — you can afford to pay f 10 or $25 for 

 a space in the local papers, and then print that statement. If you 

 make the right kind of milk I do not believe you Avill find many 

 towns where the physicians are not willing to do that. If you have 

 not a city inspector whose word counts, get him to do it. or get any 

 disinterested party. Say to the public, come and see whether they 

 are right. 



My talk has been rambling, and perhaps disconnected, but the 

 whole thing boiled down to this: There are lots of leaks in our 

 dairy business. First, because we dont know them, and next be- 

 cause we don't know how to overcome them. We have machinery 

 to help overcome those things. We want to increase its useful- 

 ness, strengthen our educational field work, and have our dairy show 



