» 



DAIRY INSPECTION. 207 



readers acquainted more or less with these subjects a simple discussion 

 of them will suffice. They are microscopy, chemistry, bacteriology, h}^- 

 gieue, and physics of milk. With these he should be practically and scien- 

 titically familiar. The dairy methods with which the inspector should 

 equip himself are therefore the practical daily operations of the dairy and 

 the scientific studies underlying them. 



Farther than this, a sufficient knowledge of animal husbandry should 

 be obtained to be of practical import. The animal which produces the 

 milk is no small factor in the quality of the milk produced. To under- 

 stand how that animal may influence the milk supply, should be within 

 the best knowledge of the inspector. What the richness is, what the 

 quality is, what the amount of the milk is coming from any individual 

 cow, all these points are essential to a comprehensive study in the pro- 

 duction of milk, — for such points determine whether an animal is profit- 

 able or unprofitable. To answer these questions, besides a knowledge of 

 the foregoing studies mentioned, it would be necessary to determine how 

 the feeds and feeding, the breeds and breeding may be influencing the 

 production of milk. Such knowledge calls for a special line of study. 

 Besides all of this there should in all of the work be that constant super- 

 vision of the diseases, both among animal and man (infectious espec- 

 ially), which in one way or another may be conveyed in milk. The in- 

 spector should always be cognizant of all infectious diseases prevailing 

 upon the farms of inilk producers or in the families of the consumers 

 and should at once employ every means to shut off the various avenues 

 of dissemination. This is a very important part of the inspector's duties 

 and it is where the veterinarian and the physician have their hold on 

 milk inspection in spite of their ignorance of the other classes of knowl- 

 edge necessary. 



It follows that in these days of specialization, when every special field 

 is sufficiently broad for any man, and many times too broad, the voca- 

 tion of milk inspector is important enough to be set aside by itself as dis- 

 tinct and to be taken out of the political realm and nmde a professioal 

 office. 



One other thought I wish to add to the above discussion, notwithstand- 

 ing the fact that it is not eminently a])plicable in this connection. The 

 adjustment of prices is a matter well within the business tact of the 

 inspector. The consumer does not know what it costs to produce a quart 

 of milk of an}' quality, say nothing of diverse qualities. There is usually 

 a constant demand for better milk, but such demands should be met with 

 an intelligent answer of the cost of production. If a man wants four- 

 cent milk, let him have it, but if he demands a better grade and is willing 

 to pay eight cents, he should receive the full value of his money. The 

 inspector ought to be able to name the milk-men impartially who are 

 furnishing the different grades and why certain prices stand for these 

 grades. By so doing as an honest man he will serve his community faith- 

 fully and well, including milk producers and consumers. 



