82 BOARD OF AGRICULTURE. [Pub. Doc. 



THE PRODUCTION OF SANITARY MILK. 



F. E. DAWLEY, FAYETTE\aLLE, N. Y. 



In treating this subject, I shall first say something about 

 the production of cleaner milk for general market purposes, 

 as I believe that the proportion of certified milk, so called, is 

 so small that at the present time we should treat it on the 

 same liasis that other luxuries might be treated ; and that 

 dairy farmers, as ^vell as l)oards of health or other officials 

 having the people's milk supply in charge, should bend their 

 energies toward a cleaner market milk, as the demand for 

 certified milk will ])e met by an adequate supply as soon as 

 the consuming public is willing to pay the necessary cost. 

 It can be laid down as a safe proposition that the people, in 

 most cases, are getting as good milk as they are paying for ; 

 and, considering the increased cost of lal)or, lands and feed, 

 there is not the margin of profit in market milk production 

 to-day that there was a few years ago, while the demand 

 calls for a higher-grade product, at a greater cost for help, 

 and more scrupulous care than ever before. 



Since the dawn of history milk and milk products have 

 played a most important part in the dietary of civilized man. 

 AVhen used discriminatingly, no food product is more health- 

 ful, satisfying and nutritious. Occasionally those who have 

 not investigated the value of milk as a food restrict its use 

 in the family ; and I fear that no one is more guilty of this 

 than the producer who sells market milk, under the mistaken 

 idea that it is an expensive food. Without entering into 

 any argument, analyses prove that I quart of milk, contain- 

 ing 5 per cent butter fat, and costing in the market from 5 

 to 12 cents, is equal in food value to % of a pound of sirloin 

 steak, costing from 15 to 20 cents; and, as meats are gen- 



