80 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



Many people have heard so much about tikhy conditions 

 under which milk has been handled that they are liable to gain 

 a false impression that as an average the milk is not up to the 

 standard that it should be. As a matter of fact, there is no food 

 product to which so much time and energy have been devoted by 

 the food authorities as the subject of milk and other dairy prod- 

 ucts. The food chemist and the food bacteriologist have issued 

 standards which are absolutely definite, and milk and other dairy 

 products are now more carefully controlled than any other food 

 product. 



In order to show you some of the conditions under which 

 other food products are handled, and to show you that milk is 

 not the only product liable to be handled under unsanitary condi- 

 tions, I show you on the screen a picture taken by one of our 

 inspectors. The conditions under which many of the food stuffs 

 are handled in some of the restaurants of this state are far worse 

 than the conditions surrounding the average dairy, as evidenced 

 by the picture which I now show on the screen. This picture 

 is typical of the average restaurant where the proprietor spends 

 most of the time in the front part of his establishment and leaves 

 the care of the kitchen and rear rooms in charge of unintelligent 

 help. Note the cuts of meat disposed in the dishpan on the floor, 

 and directly in front of the stove the cat who just a few min- 

 utes ago obtained part of its breakfast from the meat so care- 

 lessly exposed. 



It is true that a large amount of milk is produced in this 

 state under conditions which we cannot longer tolerate, and it 

 is with a view to educating the smaller dairyman to the advan- 

 tages, as well as the necessity, of better equipment and methods 

 we have inaugurated our educational campaign. 



I show you on the screen a picture taken in a milk house 

 in this state. I think this picture illustrates a typical condition of 

 the small dairyman who has not taken the time to read the lit- 

 erature and become informed upon the principles of sanitation 

 and the proper methods of handling this all important food 

 stuff. 



The next view is one showing the delapidated barn used by 



