THIRTY-SIXTH ANNUAL CONVENTION. 63 



Principle defects found on dairy farms were unclean 

 stables and lack of proper ventilators — some defects found in 

 the construction and equipment, cleanliness of milk houses, hand- 

 ling and cooling of milk. 



The feed and water supply are generally good. 



Many defects in cleanliness and handling the milk vKRY im- 

 portant and should be universally and promptly improved. Re- 

 sults of contests of milk show that sanitary conditions of produc- 

 tion and method of handling are more important than the fact 

 that the animals were fine bred or of some particular herd. 



Before concluding, I want to quote from a recent publica- 

 tion what they have to say about the food value of milk, and we 

 should do all we can to encourage the publicity of the food value 

 of milk. The investigations which are going on all over the 

 country as to the cause of the high price of food in every instance 

 has brought out the fact that milk at the price is the cheapest 

 food on the market. The more the public hear of this, the more 

 they will look into it and the result will be an increased consump- 

 tion of milk and milk products, provided the milk and milk pro- 

 ducts are sanitary and clean in flvor and odor. This increased 

 consumption of milk and milk products cannot help but raise 

 the price through the increased demand to the producer. So 

 you will readily appreciate what I said at the beginning, the 

 necessity of remembering at all times that you are handling a 

 food product that is most generally consumed raw. 



Cost of Nutrients in Whole Milk and Skim-Milk. 



Just as the nutritive value of a given food depends not simp- 

 ly on its chemical composition, but on its proportion of digestible 

 nutrients, so its real cheapness or dearness depends not on the 

 price per quart or per pound, but on the amount of digestible 

 nutrients which a given sum will purchase. Milk is economical, 

 'in the sense that it contains no refuse, such as the bone and 

 grisle of meat, the shells of eggs, and the skins and seeds of 

 vegetables. Moreover, the proportion of its nutrients which 

 can be digested and utilized by the body is, under ordinary cir- 



