As personal experiences I will cite the following: 
On entering the premises of one dairyman, I told him my 
business and started to look things over. The man had a tuber¬ 
culin-tested herd, a fair stable and a milk house. In the milk 
house he kept an old set of harness. When I told him that the 
milk will surely do no damage to the harness, but that it would be 
best to remove the latter, he grasped the situation and gladly ac¬ 
quiesced with my order. This same man told me that at a previ¬ 
ous time he was very bitter against inspection in general, that he 
moved to this place to escape the pesterings from the milk in¬ 
spectors. 
I inspected the premises of a Mr. B., who was the proprietor 
of the creamery. He himself did not live on the farm. I found 
no milk house and left an order that they build one. The tenant 
then said that for twenty years they got along without it; and I 
replied that it was just twenty years too much and that it better 
not continue for twenty-one years. An interview with the owner 
followed and the next week the milk house was built. 
A woman farmer known all around the county for obstinacy 
in not obeying the law, was told by me to clean up the premises 
and that the only alternative for her to be allowed to sell milk and 
cream would be to send for lumber that very afternoon and com¬ 
mence to build a milk house. The order was so peremptory that 
even this woman thought it best to execute. 
Though it is often necessary for an inspector to resort to or¬ 
ders like the above, in the majority of cases diplomacy and tact 
are the main requisites for the successful carrying out of his cam¬ 
paign. Always make it a point that the creamery, condensary, or 
milk plant be clean and sanitary; also do not overlook the sur¬ 
roundings, as it is the outside appearance which impresses most 
the dairymen when they bring the milk or cream. Never be too 
hasty when making an inspection. Show the man where he will 
profit by the improvement and he will soon learn to take you as a 
wise counselor instead of a cursed admonisher. A good policy is 
that no matter how you were received, take your leave in a pleas¬ 
ant and cordial manner; at the same time leave the impression 
that your orders mean business. 
