Thirty- fourth Annual Convention. 23 



What will become of the dairyman who is not up-to-date 

 and is not producing clean milk? He has to sell his milk for a 

 lower price. In the city of Mount Clair, N. J., for instance, 

 the Board of Health makes a careful report; they report the 

 number of bacteria in the milk, percentage of fat, of solids, the 

 dirt, and publishes it so the people can see just what the condi- 

 tion of the milk is. What is the result? The better dairies, 

 the high scoring dairies get a good price for the milk, and the 

 low scoring dairies have to sell milk for two cents a quart less. 

 Is that not right? Is that not as it should be, good milk for 

 good prices and poor milk for poor prices? I think that is fair. 



I believe the time is coming when the consumer, the pro- 

 ducer and the dealer are going to get together in this matter. In 

 fact they are doing it in some of our cities today. The producer 

 will have to use more care in production, bring his dairies to a 

 higher level, and the Board of Health must see that he is not 

 unjustly prosecuted, as he is sometimes. The Board of Health 

 must see to it that the inspectors who are sent out understand 

 their business. Then what we need is not more dairy knowledge, 

 perhaps, but a better application of that We already have. 



Just one word about the milk contest another year. I 

 certainly hope you will all come into this, it will surely be to 

 your advantage. As I said before, if your product is all right, 

 you are going to know it and if it is not right you will know 

 where you need to improve it, so I hope you all will come into 

 this contest next year and make it a success. I thank you. 



DISCUSSION. 



The Chairman : — Are there any questions regarding this 

 subject? These papers are all open for discusion. Discussion 

 is the life of these meetings and We want to learn all we can. 

 We are particularly anxious to have you ask questions. 



Member : — I would like to ask Mr. Lane if he will comment 

 somewhat on the scores he made this morning? 



Mr. Lane: — -The scores have not been finished yet. The 

 milk and cream has all been scored for flavor and, as I said be- 

 fore, it was generally very good, the higest score 37 out of a 

 possible 40 and the lowest 33. As to bacteria, these will be 

 counted by a professor who Was here from Madison and has 



