Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the ninth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thursday and Friday, March 11 and 12, 1909
Baer, U. S.
Dairy hints, pp. 53-57 PDF (935.6 KB)
SOUTHERN WIS. CHEESEMAKERS' & DAIRYMEN'S ASS'N. 57 fine cheese than untidy cheese factories. Not only that which is outwardly apparent must be kept tidy, but every corner must be kept so too or the flavor of the cheese will tell tales of these neglected corners that the eye does not perceive. If the proprietors have good buildings, well fitted up, and the makers keep these establishments neat and in first class order, then I assert that the cheesemaker has a just right to exact from every patron milk of good quality in every respect, and to refuse positively any that is not so. By acting differently they are unfair to those patrons who, attentive to their duties, bring only good milk, for these are made to suffer loss by the careless deeds of others. Milk is either good or bad; if it is good accept it and credit the patron with full weight; if it is bad, refuse it. I have made use of this circumstance, not for the purpose of venting any ill will toward any one but to show forth the narrow minded meanness of those who have acquired that habit of shifting responsibility on to others. They seem to be incapable of appreciating the noble praise- worthy motive to raise if possible the industry to a higher plane of excellence, not for selfish purposes, but for the general good of the community and consuming public.
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