CHAPTER XV. 
PROFITABLE SIDE LINES. 
Only a comparatively few of the thousands of milk 
dealers are as yet making use of the full possibilities 
of their business. It has always been taken for granted 
that milk and cream must be delivered daily to have 
them reach the consumer in a wholesome and palatable 
condition. Yet the same may be said about cottage 
cheese, buttermilk, cultured milk, club cheese, butter, 
eggs, ice cream, cream cheese and Neufchatel cheese, 
Pimento and other fancy cheeses. 
The sale of some of these products could be infinitely 
increased by supplying them in as good a condition as 
milk and cream, but to do this requires that they be 
delivered in just as fresh and palatable a condition. 
Fancy Cheese: ‘The soft and fancy varieties of 
cheese are appreciated by all classes of people; their 
wholesomeness when fresh is superior to meat and their 
cost as a rule is considerably less. But what an insig- 
nificant amount of this class of cheese is consumed at 
the present time! If these perishable products would be 
manufactured by the milk dealers and delivered by them 
in a fresh condition, the consumption of soft and fancy 
cheese could undoubtedly be increased a hundred fold. 
At present these cheeses are shipped at heavy cost 
from manufacturer to city wholesaler who, in turn, de- 
livers them to the grocery stores—a roundabout way of 
handling that is both costly and unsatisfactory because 
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