No. 4.] MARKET MILK. 27 



for feeding, milking, paldliiig and the details of washing and 

 bottling cannot bo intrusted to a substitute for a single day, 

 no, nor an hour, without costly " breaking in " or chancing 

 serious loss. I have recently been repairing some buildings, 

 and had occasion to employ at the same time a mason, a car- 

 penter, a plumber and a painter. My regular men worked 

 three hours in the morning, before these skilled artisans ap- 

 peared ; worked with them through the day, doing the harder 

 parts of the work, such as digging, lugging stones and cement, 

 and the plain work that was beneath the dignity of the me- 

 chanics ; and worked at chores two hours after the skilled men 

 had departed. After paying the workmen Avhat they con- 

 sidennl their due, I was almost ashamed to pay my month 

 men, — their wages looked like such a small pittance for their 

 long hours of steady, faithful, hard work. 



Costly plants, expensive operations. Golden La<l cows and 

 a side of the barn covered with rules cannot make good one 

 wrong act of an ignorant, careless, filthy or vicious milker ; 

 for, after all our preparation, we are entirely dependent on 

 the milker's skill and good will. 



I have in mind a certain dairy in Connecticut, fitted up for 

 the production of certified milk, at a cost of nearly $50,000. 

 The owner hired cheap men, and tried, by enforcing rules of 

 many wipings, washings and disinfectings, and by unobserved 

 watching, to produce 12-cent milk. The milk was frequently 

 bad, and the farm never paid expenses. A year ago the farm 

 changed management. Young, healthy American men, some 

 of whom were Agricultural College graduates, did all of the 

 work, for which they were well paid. Rules and watching 

 were discarded, the only cheek being an arrangement made 

 with one of the customers, whereby an occasional bottle of 

 milk was sent to the State laboratory for analysis. Of course 

 these samples were taken when none of the force knew 

 about it, but results were reported to the men. Only once this 

 past summer did the bacteria count reach .5,000 per cc. The 

 I^ew York standard for certified milk is 30,000. The 5,000 

 count occurred in July, when, by delay in transit, the milk 

 reached the laboratory late and without \fo. The latest rcjuirt 

 was 1,000 per cc. The trade increased rai)idly, the price had 



