206 MICHIGAN ACADEMY OF SCIENCE. 



filthy body. They serve as shrouds to cover, but not as water to clean. 

 To succeed in obtaining good milk from the producer and a suitable 

 return from the consumer, there must be the utmost harmony of action 

 and the greatest sympathy should exist on the part of the inspector. A 

 continuous struggle between consumer and producer scarcely ever re- 

 sults in a better product or in progress. If the inspector can enter into 

 the details of each side and adjust the details of one side into those of 

 the other, there will then exist a united pull which indicates onward 

 growth. This, of course, means that the inspector must be unin- 

 rtuenced by politics, by prejudiced opinions, by ])ersonal friendships, and 

 that he must stand out in every sense a man, trained in his vocation. 



Some course of training is demanded if the preceding has any founda- 

 tion. The time required for this training will depend upon the previous 

 preparation of the individual. If 1 were to offer a scheme, 1 should place 

 the work under two headings : 



1. Dairy Methods, (a) Practical. All those operations which are in- 

 ( luded in the handling of milk from the time it leaves the cow until it 

 reaches the consumer, either in the form of milk, butter or cheese. 



(b) Scientific. All those methods which are necessary to know, in 

 the detecting of the various constituents of normal milk or any devia- 

 tions from the normal. This would include a course in bacteriology, 

 chemistry, hygiene, and perhaps other knowledge. 



2. Animal Hushandry. By this I mean a thorough knowledge of phys- 

 iology and anatomy of the animal, of the hygiene and care of the animal^ 

 of breeds and breeding, of feeds and feeding, and of the common con- 

 tagious diseases. 



It might be pertinent to insert coordiuately another heading, distinct 

 from the other two, indicating a knowledge of the common infectious dis- 

 eases of man. but it has seemed to me that it would be most practicable 

 to insert this jioint under the previous two. 



It is difficult to conceive of an inspector demanding of a jjroducer a 

 product when he himself is unable to say how it may be produced and 

 which the producer himself, nine times out of ten, does not know how to 

 produce. By our bacteriologic methods at the ])resent time, it may be 

 easy to tell the producer that he is not handling his milk correctly, but 

 how dift'erent it is to tell him where the trouble lies and how to rectify 

 it. Dictatorially the inspector may say that the milk must be cleaner; 

 yet does the inspector himself know what dairy cleanliness is? Then, 

 how may the producer be expected to emerge from darkness into light 

 without any guide? Without a knowledge of cooling, of aerating and the 

 various methods emjtloyed. how can the jtroducer. when tlie inspector is 

 of no assistance, know how to better his condition and at the same time 

 maintain his financial status by so doing. These differences may be easily 

 illustrated to any individual by taking him to a well managed dairy on a 

 paying basis and one that is poorly nmnaged. This, however, won Id be 

 simply an illustration and it is for the inspector to i)oint out the ditt'er- 

 ences which make the well managed successful and the poorly managed 

 dairy unsuccessful. 



After reviewing what is ])ossible with an inspector, the courses of 

 study which he should follow in connection with dairy methods are at 

 once determined and fall in line with those indicated above. With the 



