HINTS ON I>Ali;y[.\<;. 



share of the loss. Aside from the loss entailed on others 

 and himself, lie ought to he ashamed to deliver milk in 

 a bad condition. There is no valid excuse for it. Il 

 ought to be his pride to deliver milk in as good condition 

 as anybody does. If he cannot, he should leave the bus. 

 iness, and go into something in which he has the ability 

 to excel. Care and cleanliness, if the cows are ha ilt'.iy 

 and have proper food, will insure good milk always. 



rNP.EASONAI'.LK KXTl-XTATION. 



It is unreasonable to expect a cheese maker to turn a 

 prime article of cheese out of poor milk. If one carries 

 shoddy cloth to the tailor, he expects a shoddy suit in 

 return, not a broadcloth one. So, if he carries bad milk 

 to the factory, he must expect bad cheese. If he takes 

 sour apples to the cider mill, he does not expect sweet- 

 flavored cider, but sour. So, if he carries sour milk to 

 the cheese factory, he must expect sour cheese. These 

 defects, when they exis 1 ; in a small degree, may be over- 

 come, or nearly so, an 1 a pi-^i^le cheese mule. But, is 

 the cheese made from imperfect milk really a fit article 

 of food? Who would work rotten egus into custard, or 

 sour meal into bread? Yet this is just as consistent as 

 working sour or tainted milk into cheese, and the pro- 

 duct is just as wholesome. That which makes stinking 

 eggs makes stinking milk decayed albumen which is 

 just as wdiolesome in the one as in the other. 



GUARANTEES. 



The cheese maker who guarantees his cheese is very 

 foolish if he does not insist on a guarantee of good milk, 



