Thirty-fourth Annual Convention. 



17 



shows, as has been stated here, that all that is necessary to im- 

 prove the quality of our milk and cream and butter are clean- 

 liness and cold. 



I was interested, in coming into Chicago on a train the 

 other day in a dining car, to find milk on the menu, so I ordered 

 milk to see what I would get and they brought me a nice little 

 bottle, very attractve, about as wide as it was high, and con- 

 tained one-third of a quart, the price was 15c. That would be 

 45c. a quart or $1.80 a gallon. The point that impressed me 

 was the possibility of getting such a price for the product of 

 market milk. To me it meant a great deal. If the public will 

 accept sweet market milk of good quality at a price of 45c. a 

 quart, does it not show a great possibility along that line? I 

 believe market milk in the future is going to be put on a higher 

 plane, and why not ? A product that is a complete food in itself, 

 a product that is almost entirely digestible and a product that is 

 a food for everybody, why should it not bring the highest price 

 of any food product in the market? And yet today, you know 

 we are not paying anywhere near the price for nutrients in milk 

 that we are in meat or foods of that character, and so, as I say, 

 I beHeve we have great encouragement along that line; the con- 

 sumer in the future is going to discriminate more than he has 

 in the past, is going to call for a higher quality of milk and is 

 going to be ready to pay for it, and there is another thing sure, 

 that the producer is going to be willing to go to the trouble of 

 making that milk clean and pure. In one of our certified milk 

 plants today, the cows are receiving a daily bath, simply because 

 the corisumer is willing to pay the extra price for the milk 

 which that extra labor and care involves. The certified milk 

 and higher grades of milk are increasing right along, day after 

 day, and we want to produce more milk of that character. Per- 

 haps I am getting a little off my subject. 



I want to take up some of the points in this milk contest 

 by the scoring of milk, which I talked about a little this morning. 

 I know we are beginning to judge milk from a little different 

 standpoint than we did ten years ago. At that time the Boards 

 of Health would simply examine milk for fats and solids and 

 preservatives, and that was as far as they cared to go. Now 

 we are going farther and making tests for bacteria, for dirt, 

 for temperature and a lot of other things, and so it is in this 



