No. 4.] REPORT OF DAIRY BUREAU. 309 



other large cities and towns, with especial reference to the place 

 and method of its production, its pollution at the stable and en 

 route, its freshness or staleness when delivered, and its keeping 

 qualities as marketed. The object of such an investigation would 

 be to learn where the milk comes from, under what conditions, 

 good or bad, of tempei'ature, exposure, etc., under which it is pro- 

 duced and transported ; how long it is upon the railroad, how long 

 in the hands of the peddlers. ... It seems to me that it is the 

 duty as well as the privilege of the bureau to inform the producers 

 of milk of the fact of the dissatisfaction of physicians and the 

 consumers with the present conditions of the milk purchased in 

 the cities ; of the reasons for such dissatisfaction, and of the 

 remedies. 



The fact is that city milk is often filthy . . . and always 

 more or less stale. This is a fact of prime consequence to the 

 makers of milk, and they should know of the dangers which 

 threaten to injure their business. They should be told that the 

 keeping qualities of milk depend almost wholly upon cleanliness ; 

 that short-lived milk is usually dirty milk ; and they should be 

 made to understand the value of chilled milk, and exactly why it 

 preserves the keeping qualities. . . . The bureau might equip 

 and send out a speaker who, being thoroughly informed, should 

 visit and address societies, meetings, granges, etc. . . . They 

 should urge the practical remedial measures of greater cleanliness 

 and quicker transportation and delivery. 



Pursuing plans already [)artly matured, and carrying out 

 the suggestions of this letter, twenty-five meetings have 

 been attended l)y an officer of the bureau, and addresses 

 made on questions relating to the milk supply and other 

 dairy topics. The assistant executive ofiScer has been in- 

 structed to study these questions, and hold himself in readi- 

 ness to respond to all calls from farmers' clubs, granges and 

 agricultural societies so far as possible. 



Creameries. 



Something has been done by the bureau in the inspection 

 of creameries. Some thirty such visits have been made ; 

 one cheese factory has also been visited. Cheese manufact- 

 uring in the State has about died out, but butter-making is 

 on the increase. Most of the creameries are owned by co- 



