60 



The same good authority shows that half the people of this State would consul 

 7,971,500 gallons of milk, valued at $1,594,350; total butter and milk, $2,950,^ 

 This exceeds the cash in all our banks; and when the value of the cows and iurpl* 

 ments are considered this industry exceeds any other one, even that of wheat. 



Without desiring to accuse any class with whom I have had to deal since holding 

 the office of food commissioner, I must in justice say that very many of the dairi< 

 when I commenced my work were in a deplorable condition. Quite a number 

 cows were ordered out, and by order of Dr. Withycombe, State veterinarian, 2 01 

 3 were killed. The fault lies in the fact that a large proportion of the milknit 

 are ignorant as to sanitary conditions. And, to me, the greatest work of our fc 

 law is, that it either forces or persuades milkmen to recognize such sanitary condi- 

 tions as guarantee a healthful milk supply. And as the law of reversion is rnucl 

 swifter than that of progression, I anticipate that unless a watchful observance 

 kept up, most of the dairies would soon be as I found them. 



A NATIONAL STANDARD FOR CHEESE. 



Following is the address of W. S. Eberman, chemist to the Minui 

 sota Dairy arid Food Commission, delivered before the National Food an< 

 Dairy Commissioners' Association, held in Washington, D. C., in 1892; 



The activity of some of the leading cheese-makers of Ohio at the first meeting 

 the National Dairy and Food Commissioners' Association will not soon be forgottei 

 Especially were we impressed with one of the manufacturers, Mr. Straight, ashrewd, 

 clear-headed, well-poised business man. This gentleman declared that there wer 

 not in the entire State of Ohio 3 factories which made straight, full-cream ch< 

 the season or the year through. Mr. Straight made what might be termed 

 attempt at a very able defense with reference to the manufacture of skim am 

 part skim cheese. He took the position that it required less than all the butter fat 

 which was in whole milk to make a good and palatable cheese. 



At this point some exceedingly brisk firing commenced at short range. Hon. Hirar 

 Smith, a veteran diaryman of Wisconsin, was there to fight for honest foods and hoi 

 est dairy products. How nobly he defended the cause for which he had fought 

 long those of us who were there can bear proof. With Mr. Smith it was not whj 

 amount of fat could be taken out of this or that month's milk to make a fair pals 

 table cheese of what was left. He said we could make no gauge for skimming ou\ 

 a certain amount of butter till we knew what there is of fat left in. What reinai] 

 in and is actually incorporated in the cheese is what gives it its character. H< 

 the keynote was struck, and as the several members took departure for home 

 were convinced that it paid in more ways than one to make the richest, purest, an< 

 most inviting cheese which the manufacturer was capable of producing. 



A dairy product that has reached the enormous worth of $40,000,000 per annum 

 in the United States needs to be carefully husbanded. The necessity of making 

 whole-milk cheese can not be urged too strongly on our cheese-makers. 



Prof. L. B. Arnold and Dr. Englehart made a series of experiments to test the 

 digestibility of different makes of cheese. They* found that the digestibility of 

 whole-milk cheese, properly cured, depended on the amount of acids it contained. 

 That which contained the least acid was the most digestible. That very much soured 

 was the most indigestible. 



Prof. Arnold also contended for the superiority of sweet cured cheese. His teach- 

 ings rejected at home were gladly accepted by the Canadians ; hence the superiority 

 of Canadian cheese. 



The meaty, mellow, rich-flavored cheddar is the cheese which most Americans 

 prefer. 



The American stands ready to adopt cheese as an important item of food as soon 



