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the cheese is too old when it reaches the consumer. Of 
course the average milk dealer may know nothing about 
fancy cheese making, but he can learn as easily as any- 
one. The man whose business is continually expand- 
ing is the one who is continually expanding in knowl- 
edge. 
Eggs and Butter. Eggs and butter must be sold 
more direct in the future than they have been in the 
past, because their perishable nature does not permit of 
the roundabout method of marketing practiced at the 
present time. What an enormous saving there would 
be in middlemen charges and in reduced cost of de- 
livering by having one wagon, the milkman’s wagon, 
carry the various perishable dairy products on a single 
trip which now require half a dozen or more trips! 
Ice Cream. Think of how much cheaper the milk 
dealer could furnish ice cream to his customers than 
the exclusive ice cream manufacturer who frequently 
must drive an extra two miles to make a single delivery. 
Of course, those city consumers who have no ice may 
not be in a position to handle the milk dealer’s ice cream 
to best advantage, but most of the consumers of ice 
cream do have ice during the summer. ‘Those cus- 
tomers who insist upon having their ice cream delivered. 
say, an hour before they expect to use it, let them 
patronize the city ice cream plant. It is quite certain, 
however, that the reduced cost at which milk dealers 
can deliver ice cream will secure for them the bulk of 
ice cream trade among those whom they are supplying 
with milk. 
Cultured Milk. The possibilities for well made cul- 
tured milk are practically unlimited. Already many 
large milk dealers are catering to the demand for this 
