212 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



the Pennsylvania Creameries; and there were members of thq 

 National Grange present. There was a large gathering of peo-* 

 pie representing the various phases of the dairy industry and 

 men who were well posted and competent to reflect dairy con- 

 ditions. The meeting was called to order by Assistant Secretary 

 of Agficulture Carl L. Vrooman, who made a statement that 

 as so much publicity had been given the report of 191 2, some 

 of the publicity unwarranted and unfair in so far as the de- 

 partment was concerned, it had come to his attention that it had 

 created considerable stir, and he wanted the industry to meet, 

 talk matters over, hear the unpublished part of the report, see 

 some stereopticon slides, have a full, free and frank discussion 

 not only of the report but of matters in general pertaining to tho 

 betterment of creamery sanitation and creamery butter. 



Secretary Vrooman was followed by Dr. Melvin, Chief of 

 the Bureau of Animal Industry, who practically reiterated what 

 the secretary said. Dr. Melvin was followed by Chief Rawl of 

 the Dairy Division. Chief Rawl said that the department had 

 started out in August of 191 2 to make a survey of creameries 

 and cream buying stations ; that two inspectors were assigned to 

 the work. Inspectors White and Sandholtz, and the field covered 

 was the nine central dairy states, names of cleanliness not given. 

 Following are the questions asked by inspectors on which the ob- 

 jectionable 1 9 12 report is based: 



Question i. Are surroundings free from contaminating 

 influences ? 



Surroundings were considered contaminating when poultry 

 houses, barns, hog pens, maniu'e or refuse were found close to 

 the place in which dairy products were handled. 



Question 2. Are buildings provided with suitable and suf- 

 ficient drainage? 



Was answered ''No" when the drains were not properly 

 trapped, the drainage permitted to run upon the surface of the 

 ground close to the creamery, or where running water was not 

 available and the waste water was carried out in pails. 



Question 3. Is suitable ventilation provided for carrying 

 off steam and objectionable odors quickly? 



