I I4 THE BUTTER INDUSTRY IN UNITED STATES [338 



conventions of these associations in the principal butter- 

 making states are well attended. Great enthusiasm is shown 

 at all the sessions. Practical problems of butter and cheese 

 making are discussed. Professors of dairy schools present 

 the most improved methods of dairying that their research 

 work has unfolded. Problems on marketing are discussed. 

 These and other matters discussed at the convention are 

 published in a report and made available for distribution 

 among the dairymen. The dairy convention is largely in- 

 spirational and causes people to think about the various 

 problems of the industry. It stimulates reading and study 

 and finally leads to the abandonment of old ways and to 

 the adoption of the new. 



The function of the office of the state dairy and food 

 commissioner is not only to prosecute offenders of the law 

 but to prevent violations of the law. The same may be 

 said of all government agencies charged with the inspection 

 of dairy products and their manufacture. In numerous in- 

 stances inspectors perform the services of instructors at 

 creameries or cheese factories visited, and in some states 

 special instructors are provided by law. In Michigan, dairy 

 meetings that are purely educational are held under the 

 auspices of the Dairy and Food Commissioner. During 

 the year ending July 1, 19 10, five such meetings were held 

 throughout the state. Colon C. Lilie, Dairy and Food 

 Commissioner of Michigan, in his report of 1910, 1 says that 

 the law of 1905 " made it the duty of the Dairy and Food 

 Commissioner to foster and encourage the dairy industry 

 of the state, and contemplates that the dairy work shall be 

 largely educational. While the inspectors of creameries 

 and cheese factories and farm dairies are given police 

 powers under certain conditions, the whole spirit of the 



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