cleanliness in and about everything that was connected 

 with the production of milk and its products. 



The feeding" of the cows, bedding, grooming, and 

 milking were performed with the greatest care. The 

 handling of the milk was done promptly and \\as con- 

 sidered the most important work on the farm. Experi- 

 ence had told that the slightest trespassing in these mat- 

 ters was promptly followed by a lower price for the 

 products. 



During the last decades creameries have to a great 

 extent relieved the individual dairyman from the manu- 

 iacturing part of his profession. A more uniform quality 

 of the products, greater quantities of the same quality, 

 the possibility of using new and labor-saving machines, 

 and many other reasons have resulted in the transfering 

 of the greater part of the dairying from the farm to the 



creamery. 



This period has been remarkable for the industry 

 in many respects. Along with its technical-scientific de- 

 velopment could be seen a great progress in dairy- 

 hygienics and in the teaching of the same by courses of 

 Agricultural Colleges, Short-Courses, Lecturing of Gov- 

 ernment Officers and last but not least by the Agricul- 

 tural press. 



However, this educational work has not resulted in 

 such a general improvement in the clean handling of the 

 milk as might be expected. Several drawbacks connected 

 with the new system came to light and acted as so many 

 brakes on progress. 



The result of sending unclean milk was rot dis- 

 tinctly noticed by the individual producer, because the 

 inilk of all was mixed and worked together, and turther, 

 the producer of clean milk did not as a rule receive a 

 higher price for his milk, as a compensation for his 

 greater care and work, than those who were less particu- 

 lar in this respect. This could not fail to give the im- 



K; 



