ILLINOIS DAIRYMEN'S ASSOCIATION. 163 



the work of inspection as carried on in Minnesota, hoping that 

 the time would speedily come when we too would be able to 

 employ a sufficient force of inspectors to work along similar 

 lines. The present Dairy and Food Commissioner during his 

 two years service has been agitating the subject of an adequate 

 number of inspectors for Wisconsin creameries and cheese fac- 

 tories. The work has resulted in some increase in our force of 

 inspectors. That force, however, is much too small, but a 

 wholesome sentiment has been created which at the present time 

 seems likely to result in securing at an early date a suitable 

 number of inspectors to meet our necessary demands. 



The governor of the state has in public addresses expressed 

 his conviction that the number of inspectors in the Wisconsin 

 Dairy and Food Commission should be increased to such an 

 extent that all of our creameries and cheese factories may each 

 year receive proper inspection. 



The agitation which has been effected in our Wisconsin 

 Dairymen's Association, Wisconsin Buttermakers' Association, 

 Wisconsin Cheesemakers' Association and the dairy press and 

 throughout dairy circles is all favorable in a high degree to the 

 success of this movement. We expect to accomplish much in 

 the coming session of our legislature. 



The making of a first-class article of butter can not be 

 accomplished without the use of first-class raw material. We are 

 willing to concede that a first-class maker may by the use of 

 up-to-date methods overcome and hide to a certain extent, faults 

 due to lack of care and cleanliness in producing the raw material. 

 But sooner or later the fault will show itself to the detriment of 

 the producer. Our greatest need at the present time is a first- 

 class raw material, and it does not seem probable that we will 

 ever get it except by a thorough system of inspection and instruc- 

 tion commencing at the factory and ending, if need be at the 

 farm of the producer. 



The work of the inspector will therefore commence with 

 the morning's delivery of milk. This should be inspected, first, 

 to see if it appears clean, that is, has been strained. I say T 



