CLEAN MILK 163 



to do. If we want cleaner milk the inspector must have a 

 practical knowledge of good dairy methods. 



A good system of inspection must be helpful. The edu- 

 cation of the farmer is one of its most important objects. 

 The inspector, therefore, must not only be properly qual- 

 ified as to experience and theory, but he must be tactful. 

 It is much easier to criticize than to create. The inspector 

 must not approach the dairyman with a club, but should 

 obtain his good will and confidence, which will insure his 

 cooperation. The inspector must remember that the sci- 

 ence of bacteriology is young and its application to dairy- 

 ing still younger; hence the need of patience and forbear- 

 ance. 



A milk inspector should have had at least two years of 

 instruction at a dairy school. He should then go the rounds 

 with an experienced inspector in order to see the methods, 

 learn the laws and regulations, and avoid the pitfalls and 

 errors which a new inspector is apt to encounter. He then 

 may be set loose for independent work. 



The producer is much better off with an unprejudiced 

 inspector from a distance than with a local man with 

 whom he has a familiar acquaintance. The local man is apt 

 either to slight or spite his work. The farmer, therefore, is 

 much surer of a square deal from the stranger. Hence state 

 inspectors are frequently more effective than local inspect- 

 ors, and state inspection is apt to be more uniformly car- 

 ried out. 



Ordinarily an inspector of dairy farms can average six 

 or eight dairies in a day. Under certain conditions, where / 

 well-known ground is being covered and the farms have 

 frequently been inspected before, as many as twenty-five 

 have been inspected in a single day. No inspector, how- 

 ever, can cover this number efficiently. An inspector 

 should spend at least one to two hours on a place. In 

 Chicago inspectors are required to visit forty-two dairies 

 a week: in New York, the average is seven to eight a day. 



