48 BOARD OF AGRICULTURE. 



and then, at a further additional charge, in cases of invalids 

 and children, providing the milk of the same cow. So that 

 these objections on the part of customers which might nat- 

 urally arise to the system are easily removed. 



The establishment at Syracuse has been mentioned, the 

 proposed company in Boston, and this private enterprise of 

 Frank Ward's in Washino;ton. I refrained from mention in<j 

 the New York Dairy Company, the secretary of wliich, iMr. 

 Weld, is present. I hope he Avill tell us something of the 

 operations of that company while this subject is up. 



Mr. Weld. I do not know that I have a great deal to 

 say in regard to the milk business in- New York. I am very 

 happy to state our way of doing business. The company of 

 which I am secretary has not been in operation long enough 

 in New York to have obtained a very large number of cus- 

 tomers ; but the business is growing rapidly, and the system 

 which we inaugurated meets with great favor. We know 

 our cows to be healthy and well fed. They are inspected by 

 practical men, and, whenever necessary, by a veterinary in- 

 spector. The farms are inspected periodically, the water is 

 examined, and of course the milk is inspected every day. It 

 is brought to the creamery, or to the bottling establishment, 

 which is situated in Orange County, convenient to the rail- 

 way station ; in fact, we have a spur running to the door. 

 The milk is then examined. If it is of the right tempera- 

 ture, odor and taste, it is accepted. It is then weighed, and 

 is immediately cooled to a temperature ns near forty degrees 

 as we can get it, and then immediately put up in glass bot- 

 tles holding a quart each. We make no fractions of a quart. 

 Those bottles are filled full ; the cover is closed over them 

 slightly. The bottles are theii packed with ice, either in the 

 box in which they are to be shipped, or on tables which are 

 an-anged to save all drip. They are packed up to the neck 

 in ice, and left until they are placed in the shipping boxes, 

 which hold twelve, eighteen or twenty bottles each, and we 

 have concluded that the smallest box, holding twelve quarts, 

 is the best and most easily handled. These boxes are 

 shipped locked ; the bottles themselves are closed and 

 sealed with a gum label which passes over them. They are 

 packed in these boxes, filled with ice, and shipped in that 



