Introduction. 



Those who have been intimately connected with the 

 dairy and creamery business during the last thirty years, 

 and witnessed the glorious period of progress in the sci- 

 ence of dairying, will often wonder why, in the face of 

 all that progress, the sanitary production of industrial 

 inilk has improved so little. 



To be sure, there are in every district where dairying 

 is practised, a certain number of dairy-farmers who pro- 

 duce a milk of good sanitary value, and in districts where 

 dairying has been practised through generations, this 

 number is larger than in the newer ones. But even in the 

 best dairy-districts the majority of the farmers produce 

 milk that is periodically or regularly unclean, whidi 

 causes serious loss and difficulties for the creamerymen. 



What are the reasons for this condition of affairs ? 



Is it lack of information, or has the information not 

 reached the greater number of dairymen? Or are there 

 other obstacles in the way of general adoption of im- 

 proved methods ? 



In the next chapters of this booklet this question will 

 be subjected to a short discussion and the ways for im- 

 provement, as the author sees them, laid out. 



