Of unclean milk, however, only more or less inferior 

 products can be made, selling with difficulty and causing 

 undesirable trade-risks and losses which make it impos- 

 sible to build up a business and pay a high price for the 

 milk. 



As the milk of all the patrons is usually mixed to- 

 gether after arriving at the creamery, the quality of the 

 products will be in accordance with the sanitary condi- 

 tion of the mired milk. Likewise the price of the milk 

 will depend thereon. The producers of clean milk have 

 thus to bear a part of the abatement of the revenues 

 caused by the inefficiency of the producers of the 

 unclean stuff. This is neither just nor reasonable, 

 and a divergement from the rules accepted for the sale 

 of other farm-produce like grain, seeds, etc. 



For the application of a sound scheme for the pay- 

 ment of milk on a basis of cleanliness, a score-card 

 should be made of the milk of each patron. Points 

 should be given for taste, flavour, acidity, absence of 

 sediment, fermentation, etc. With the aid of the totals 

 the milk could be classed in five qualities. For milk of 

 the 3rd quality the regular price should be paid, while 

 that for the 4th and 5th quality should be progressively 

 reduced and for the 2nd and 1st increased accordingly. 



The classification of the milk would have to be done 

 by persons of high moral standing and under bond for 

 impartiality and the system of payment made compul- 

 sory for all enterprises that manufacture milk-products 

 from other milk than produced by their own cattle. 



Under such a system of payment a great improve- 

 ment in the sanitary condition of industrial milk may be 

 expected- The owners of dairy-farms would be com- 

 pelled to bring their farm-buildings up to such a stand- 

 ard of perfection as would enable them to make first 

 quality milk or, in case they lease their property, to ac- 

 cept a rent lower in proportion to the inferiority of the 

 conditions thereon. 



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