368 MISSOURI AGRICULTURAL REPORT. 



as I have described — and none other shall be tolerated — a state dair)- com- 

 mission may render valuable and substantial service to the cause of dairy- 

 progress by the enforcement of the laws. To this end the commissioner 

 will cause every creamery and cheese factory to be critically inspected, and 

 that frequently. I emphasize the word critically, for if any other kind of 

 inspection is done, it is time and money wasted. 



The inspector must go to the creamery or cheese factory for the pur- 

 pose of improving conditions there. His mission must not be to promote 

 self-satisfaction with existing conditions. The ever-present spirit and 

 purpose must be that of progress, improvement, for it is unquestionably 

 true that not very many creameries or cheese factories in the land are in 

 such condition that they cannot be improved. We can justify the em- 

 ployment and payment of these inspectors only for the purpose of im- 

 proving existing conditions. 



That each inspector may be able to do efficient service, the commis- 

 sioner must see to it that each assistant or inspector is provided with a 

 neat case containing the very best implements or suppUes that are required 

 for doing up-to-date work. 



E^ch assistant and inspector should also be supplied with a suitable 

 ■case for containing bottles for taking samples of milk to be tested when 

 the factory is not provided with the necessary means for testing or where 

 the apparatus in use is defective. 



Thus equipped each inspector of the kind described is prepared to 

 render the cause of dairy progress very efficient and much needed service. 

 Butter makers and cheese makers are not all familiar with the use 

 of such instruments as the inspector will carry for making their own work 

 accurate and of the highest quality. The inspector's business at a cream- 

 ery is to examine carefully and inquire into every condition present in 

 that creamery or cheese factory, to ascertain what is right and what needs 

 improvement. This he does in the presence of the maker, who thereby 

 is many times enabled to make improvement in his own work and methods. 

 It raises the standard in the quality of the maker's work. 



The inspector goes to the creamery or cheese factory early in the 

 morning. He procures a list of the names of the patrons. He has his 

 bottles ready for taking a sample of each patron's milk as delivered. He 

 examines the scales to ascertain if they are accurately balanced, or are so 

 set as to cheat the patron out of a few pounds of milk each morning, and 

 lay the foundation for the report of a large over-run ; for not only does 

 inaccurate weighing defraud the patron, but makes a false report and im- 

 pression as to the amount of over-run and the price paid per pound for 

 butter fat. An over-run of more than 16 per cent in whole milk or of 



