228 “MARKET DAIRYING 
the production and handling of milk may be looked for 
in the near future. 
Inspection at the Farm. The past few years has 
witnessed a remarkable progress in general dairy inspec- 
tion which has largely come about through the employ- 
ment of better qualified inspectors and the realization by 
the inspectors that their work must be largely of an edu- 
cational character. 
Real effective milk inspection must begin at the farm. 
The cows must be examined to see that none are dis- 
eased; attention must be given to the stables to see that 
they are kept clean and that they admit sufficient sunlight 
and air to make them sanitary; the purity of the well 
water must be ascertained; outhouses must be of sanitary 
construction and removed a reasonable distance; suitable 
cleaning and sterilizing facilities should be available; the 
health of those entrusted with the milking and handling 
of the milk should be above suspicion; and in this way 
a hundred different matters need to be looked after. It 
is to be hoped, therefore, that cities will not only provide 
inspection within the city limits, but will have the great- 
est force of inspectors in the country where the milk is 
produced. 
In this connection it is suggested that an important 
qualification of the “country” inspector should be a good 
practical knowledge of herd management and barn: con- 
struction. Expensive equipment is not necessary to pro- 
duce pure milk and inspectors that lack the practical 
knowledge to suggest changes within the limits of the 
farmer’s pocketbook, are sure to fail in their mission of 
inspection. Stress is laid upon this point because there 
are hosts of inspectors who have good chemical and 
bacteriological training along milk lines, but who lack 
