DEVELOPMENT OF CITY MILK SUPPLY PROBLEMS 31 



this disease; his clear analysis of B41 9 and its relation to 

 butter flavors saved the creamery industry large sums of 

 money; his work in connection with cheese ripening has not 

 only thrown much light upon the intricacies of this problem 

 but out of these studies has come the cold curing of cheese 10 

 which has been of untold advantage to the cheese industry; 

 and his influence in the field of city milk supplies will be 

 presented in some detail in this paper. 



Because his influence through his own investigations and 

 those of his students has touched every problem in connection 

 with city milk supplies during the past twenty-five years this 

 presentation will be simplified by treating these problems in 

 the order of their historical development. 



City milk supply problems have developed with the growth 

 of cities. The small city where the necessary milk was pro- 

 duced within the municipality or upon adjoining farms and 

 delivered within a few hours was slow to recognize that it had 

 city milk problems. 



The last quarter of the nineteenth century was marked by 

 a rapid increase in urban population, particularly in the 

 eastern portion of the United States. Along the coast from 

 Boston to Washington there developed a succession of rapidly 

 growing cities with a correspondingly increasing demand for 

 milk. The ocean prevented production on one side and the 

 expanding zone of milk producing territory tributary to each 

 city soon met, compelling an even more rapid development of 

 the source of supply to the West and North. As late as 1890 

 the source of supply for the majority of these coast cities 

 was essentially local while at the present time practically all 

 of the accessible territory east of Buffalo and up to and even 

 across the Canadian border is engaged in supplying them. 



The tardy awakening of a consciousness of their milk prob- 

 lems on the part of the American cities is quite evident from 



9 E. H. Farrington and H. L. Russell, The Use of Bacterial Culture 

 Starters, with Especial Reference to the Conn Culture (B41), in Annual 

 Report, Wis. Agr. Exp. Sta., 12 (1895), pp. 174-226, 1896. 



10 S. M. Babcock and H. L. Russell, Influence of Temperature on the 

 Ripening of Cheese in Annual Report, Wis. Agr. Exp. Sta., 14 (1897), 

 pp. 194-210, 1897. 



