Tart II.] COST OF jMILK PRODUCTION. 65 



present time. Because, say what you will, we have got to face, 

 as Mr. Harwood has said, the ultimate sale of milk, and if the 

 ultimate sale of milk can be increased, then the product which 

 we are making can be increased; but if the ultimate sale of 

 milk cannot be increased, then there is no immediate object in 

 making it. We have got to go in the last analysis to the con- 

 sumer. And I should like to see some sort of an advertising 

 campaign put forward in which the dealers and the producers 

 join so as to regain — I say ''regain" advisedly — the confi- 

 dence of the consumer and get him to use more of his product, 

 even at a higher price, because we all know milk, even at this 

 higher price, is the cheapest food the consumer can buy; there 

 is no question about that. It seems to me it is equall}- the 

 duty of the producer to do this as it is the distributor. It 

 isn't fair to put the burden over on to somebody else. You 

 put it on them, they put it back on you; nobody seems to want 

 to shoulder it. If we shoulder it together, it seems to me we 

 are going to get somewhere. 



Mr. Bartlett. It seems to me that in the advertising cam- 

 paign there has been one proposition left out, and that is the 

 proposition of the protein in milk and the products of protein. 

 To-day very little is said about the consumption of cheese; 

 the price of protein in cheese is cheaper than in any other food. 

 Mr. Harwood, have you any data on that? 



Mr. Harwood. Yes, it is a very cheap food; yes, cheaper 

 than meat, on the average. I do not want to take up too 

 much time, but really, I got so much interested in this question 

 of food values I thought I would try a few personal experi- 

 ments, and last spring I made up my mind I would. I thought 

 I would cut out meat and substitute milk and foods that con- 

 tained milk, — in which milk had been cooked. Now, if we 

 eat plenty of butter and cheese and food with milk in it — 

 anything in which milk or milk products form an important 

 part — we can get along and get all the animal protein we 

 want and get it much better. By doing this I reduced my bill 

 at the restaurant 33| per cent, and if I buy raw milk in that 

 restaurant it costs me 40 cents a quart. 



Following Dr. Gilbert's talk Mr. E. R. Root of Medina, 

 Ohio, read a paper on "The Importance of Honey Production." 



