THIRTY-SIXTH ANNUAL CONVENTION. 11 



rejected on account of poor quality you know it is largely because 

 that condensary received and accepted milk which was not fit to 

 be made into condensed milk. Now the symptoms are so clear 

 you connot help but diagnose the case. We need say no more 

 about it. The milk needs good care if we want to produce a good 

 quality of dairy products. 



Now we come to the dollars and cents problem, the financial 

 part. It is true that within recent years the better dissemination 

 of information has educated both the producer and consumer 

 considerably along the value of good milk, yet at this time, the 

 full value of cream is not wholly appreciated either by the pro- 

 ducer or the consumer. Too much of the milk that reaches the 

 market for direct consumption is milk that is unfit to be used in 

 the diet of the family. It is unfit to go to feed the infants and 

 invalids, whose whole source of food it is. Too much of this 

 milk does not prove worth the real value of clean milk and, there- 

 fore, it sells for a price below that which good milk should sell 

 for. Too much of our butter and dairy products reach the 

 market in a condition where they grade several points below the 

 extras, the result is that this inferior quality lessens the appetite 

 of the consumer and it lowers the price. 



Butter has become a necessity in the diet of every family. 

 We would not think of eating our bread without butter; with 

 good butter we can make a satisfactory meal. You put some 

 poor butter on your bread, and if you are not disgusted then I 

 miss my guess. If we have to choose between no butter or poor 

 butter we will eat our bread dry, unless we wish to substitute 

 oleomargarine, the enemy of the butter maker. 



Good cheese is easily digested but poor cheese will drive the 

 guests away from the table. It is the inferior quality of much of 

 our dairy products that causes us throughout the country a loss 

 that is enormous. We dairymen are wasting every year millions 

 upon millions of dollars, millions which could be saved if we 

 gave the consideration of quality and care the first consideration 

 in our business. You may think I am exaggerating, the best 

 butter judges in the country tell us that nine-tenths of the butter 

 does not grade extras; it means that the greater part of the 



