DEVELOPMENT OF CITY MILK SUPPLY PROBLEMS 31 
this disease; his clear analysis of B41° and its relation to 
butter flavors saved the creamery industry large sums of 
money; his work in connection with cheese ripening has not 
only thrown much light upon the intricacies of this problem 
but out of these studies has come the cold curing of cheese*® 
which has been of untold advantage to the cheese industry; 
and his influence in the field of city milk supplies will be 
presented in some detail in this paper. 
Because his influence through his own investigations and 
those of his students has touched every problem in connection 
with city milk supplies during the past twenty-five years this 
presentation will be simplified by treating these problems in 
the order of their historical development. 
City milk supply problems have developed with the growth 
of cities. The small city where the necessary milk was pro- 
duced within the municipality or upon adjoining farms and 
delivered within a few hours was slow to recognize that it had 
city milk problems. 
The last quarter of the nineteenth century was marked by 
a rapid increase in urban population, particularly in the 
eastern portion of the United States. Along the coast from 
Boston to Washington there developed a succession of rapidly 
growing cities with a correspondingly increasing demand for. 
milk. The ocean prevented production on one side and the 
expanding zone of milk producing territory tributary to each 
city soon met, compelling an even more rapid development of 
the source of supply to the West and North. As late as 1890 
the source of supply for the majority of these coast cities 
was essentially local while at the present time practically all 
of the accessible territory east of Buffalo and up to and even 
across the Canadian border is engaged in supplying them. 
The tardy awakening of a consciousness of their milk prob- 
lems on the part of the American cities is quite evident from 
°m. H. Farrington and H. L. Russell, The Use of Bacterial Culture 
Starters, with Especial Reference to the Conn Culture (B41), in Annual 
Report, Wis. Agr. Exp. Sta., 12 (1895), pp. 174-226, 1896. 
1S, M. Babcock and H. L. Russell, Influence of Temperature on the 
Ripening of Cheese in Annual Report, Wis. Agr. Exp. Sta, 14 (1897), 
pp. 194-210, 1897. 
