state Dairy Association. 243 



they have an inherent right to practice such fraud. '* * * There 

 can be no doubt about it being wrong to sell milk from tuberculous 

 cows; or to sell skimmed milk for whole milk; or to use preserva- 

 tives in milk; or to sell filthy milk. When a few dairymen stand 

 out in the open in favor of these fraudulent practices they cast 

 serious reflections upon the whole dairy industry. The public is 

 led to believe that dairymen are a lot of crooks. The respectable 

 dairymen should be the most severe in reproof of those who are 

 bringing disgrace upon this, the most honorable of all industries. 



Dairymen should not only discountenance practices that are 

 palpably wrong, they should take active steps to right all wrong. 

 It will pay. If the dairymen do not correct their own faults the 

 public will do it for them. The public is already aroused on the 

 milk question and are demanding corrections. Opposition by a 

 few crooked dairymen to reasonable reforms not only brings the 

 dairy industry into bad repute, but turns people from the use of 

 dairy products. . j ! i I 1 



Good milk is the cheapest article of food now in use. Filthy 

 milk from diseased cows is dear at any price. The demand for 

 the highest priced milk in the cities, on account of its high class, 

 is greater than the demand for the cheaper grades. Dairymen 

 should strive to produce nothing but milk of high quality, free 

 from dirt, preservatives and disease, and then ask a profitable 

 price for it. The public has already shown a willingness to pay 

 a profitable price for good dairy products. Instead of trying to 

 produce milk at a low cost, even at a sacrifice of its purity and 

 quality, dairymen should go to any necessary trouble and expense 

 to produce wholesome milk, and then ask a profitable price for it. 

 A pint of milk is said to equal in food value four eggs, one-half 

 dozen oysters or a pound of steak. It is available as a food for 

 infants and invalids. It is easily digestible. It is little trouble to 

 prepare for the table. It can be used in a great many different 

 ways in cooking. Altogether it stands alone for convenience and 

 usefulness. Compared to other articles of food and drink, milk is 

 selling too cheap today. If dairymen will stand together and dis- 

 countenance the dirty, filthy practice of some of their own num- 

 bers, make an effort to secure absolute purity in all their own 

 products and educate the public up to the real value of good milk, 

 they will not only command better prices, but are sure to create 

 an increased demand for their products. 



Another point might be raised here. It is not so much one of 

 higher ideals as of business foresight. Dairymen are allowing a 



