THE MILK QUESTION. 47 



ing, in another conveniences for the making of cheese, in an- 

 other conveniences for keeping cream. lie can keep cream ten 

 days or more in perfect condition. And then lie sells but- 

 ter. All of the butter has to be put into half-pound pack- 

 ages, marked with his name, and it is a first-class article. 

 He has connected with his establishment a boarding-house 

 or a department where his men are all boarded ; a house- 

 keeper is provided, as in some other phices. There is a 

 blacksmith shop and a repair shop, and everything is carried 

 on in a perfect and systematic manner, and I judge from 

 what I saw that it is a profitable concern. And, further- 

 more, I judge that the city of Washington is supplied with 

 better milk than any other city that I ever knew of. I am 

 not prepared to say that the milk is better than any milk 

 supplied to any other city in the country, but I say it is bet- 

 ter than any I ever knew of. They have a superior quality 

 of milk, pay a fair price for it, have all they want, and if there 

 is a surplus, it is converted into cheese or butter, and is sold 

 as part of the product of this dairy. Mr. Ward has a large 

 farm of his own, and raises a good portion of his milk ; the 

 other part is brought in from diflerent farms in the country, 

 left at the depots in the city of Washington, and his wagon 

 takes it there and delivers it at his place in the city, where it 

 is manipulated in the manner I have described. Everything 

 is kept in perfect cleanliness ; there is plenty of water al)out 

 the institution, and it is the most perfect and the most system- 

 atic method of conilucting the milk business that I ever 

 saw. 



Mr. Alvord. There is a single point which has not yet 

 been alluded to, which perhaps ought to be mentioned. You 

 can very readily see that a family taking milk from a single 

 person, particularly if he represented that he was selling his 

 own milk, might not like to change and take a quart or a 

 few quarts out of a large mass coming from they do not 

 know where. There are always particular customers in 

 every place. This objection is overcome, both at Syracuse 

 and at Washington, as well as at other places where any such 

 large business is undertaken, by furnishing milk to a partic- 

 ular family from the same dairy every day in the 3'ear, for a 

 very small additional charge, half a cent or a cent a quart ; 



