approach of disease or ill-health. If the milker finds that a cow has dropped suddenly 

 in her milk-yield, he should at once look for the cause, as indigestion or some other of 

 many troubles to which cows are subject is indicated. 



Cleanliness and Cooling 



Cleanliness and proper cooling of milk and cream are topics worn thread-bare 

 at dairy conventions and in the dairy press, but those who are in the dairy business 

 know the need there is for continually calling attention to these matters. Milk and its 

 products are human foods. The consuming public is becoming more critical each year 

 with reference to food. Many of the ills of mankind, particularly those afflicting 

 children, are caused by impure milk. The unclean cow and the unclean man or woman 

 handling milk should not be tolerated. It might not be out of place to require such 

 persons to utter the cry, as required in olden times of certain persons: "Unclean." 

 "Unclean." 



The time is not, I hope, far distant when the man who produces a clean, wholesome, 

 standard product will receive a much higher price for it than will the man who produces 

 goods of inferior quality. Too long has continued the plan of paying practically the 

 same price for all qualities and conditions of milk and cream. The dairyman who has 

 clean cows in a clean stable, who milks in a cleanly manner and cools the milk, 

 immediately after milking or separating, to a safe temperature for transportation or 

 manufacturing, should receive a greater reward than the man who disregards these 

 principles. How to bring into actual practice this admittedly desirable state of affairs 

 is puzzling the brains of leading dairymen at the present time, but a solution must be 

 found somehow, somewhere. 



Milk and its products, particularly cheese, are among the cheapest foods for human 

 consumption that the family buyer can purchase. The British Government showed 

 wisdom in selecting cheese for the men at the front, thereby giving the world at large a 

 lesson on the value of cheese as a food which will not soon be forgotten; hence we may 

 expect a continued increased demand for Ontario cheese not only during 1916, but for 

 many years to come. 



NOTES ON DAIRYING IN EASTERN ONTARIO 



G. G. PUBLOW, Chief Dairy Inspector. 



Never before was so much cheese made in Eastern Ontario as during the season 

 just closed. Never before was it produced at so little cost. Never before were prices 

 so high. Never have farmers, particularly dairy farmers, made so much money out of 

 their herds. All this was due to a most unusual combination of circumstances — 

 phenomenal production and high prices. At the beginning of the season a special 

 appeal was made for the "biggest ever" in production. The dairymen responded to 

 the call, and Providence helped them out with one of the best seasons for pasture we 

 have ever had. i 



Cheese prices averaged 153^ cents for the year as compared with 133^ cents for 

 the year previous. The 1915 price constitutes a record. Circumstances justify 

 continued high prices for this season at least. I look for a permanent benefit to our cheese 

 industry as a result of the war. 



In Eastern Ontario in 1915 there was an increase in output of 15 to 20 per cent, 

 over the year previous. Given a reasonably fair season for pasture in 1916, there 

 ought to be an increase in output over 1915. 



This year with abundance of feed and high prices for products there is practically 

 no selling of grade dairy cattle and the number of milkers has increased. Not only are 

 the herds increasing in size, but they are improving in quality. Aside from the 



119 



