218 Dairy Bacteriology. 



feet on the trade sufficient to eause the negligent pro- 

 ducer and dealer to improve. 



It is also becoming recognized that high grade milk 

 can be produced with very simple equipment. In fact 

 the small farm is often more successful in producing 

 high grade milk than is the large farm on which the 

 work must be done by hired help for here the personal- 

 ity of the owner can not make itself felt as where the 

 producer is doing a portion of the work about the barn 

 and dairy himself. It is becoming more and more evi- 

 dent that the chief factor in the production of clean 

 milk is the personality of the producer ; he should be one 

 who gets enjoyment out of his clean stables and cows 

 and his high grade product. 



The man who is producing milk for the city market is 

 but one of many and his individual efforts can not make 

 themselves felt. The dairyman who is marketing his 

 own product is in a position where his efforts to produce 

 a fine product should prove of distinct advantage to him 

 in enabling him to sell it for a higher price than that 

 obtained for ordinary milk. 



It should be remembered that the production of clean, 

 healthful milk is not a question of equipment, but of 

 methods and of additional work. The cows must be fed, 

 the stables must be cleaned, the cows milked, and the 

 milk delivered to the consumer. If beyond this unavoid- 

 able labor a small additional amount is expended, the 

 improvement in the product will be great. It is neces- 

 sary that the additional work be placed where it will 

 do the most good, in keeping the cows clean both sum- 

 mer and winter so that little need be done in cleaning 

 them before milking, the pails and other utensils kept 

 clean and sterilized, and the milk cooled as soon as pos- 



