The man who is producing milk for the city market is but one of many and his individual efforts can not make themselves felt. The dairyman who is marketing his own product is in a position where his efforts to produce a fine product should prove of distinct advantage to him in enabling him to sell it for a higher price than that obtained for ordinary milk. It should be remembered that the production of clean, healthful milk is not a question of equipment, but of methods and of additional work. The cows must be fed, the stables must be cleaned, the cows milked, and the milk delivered to the consumer. If beyond this unavoidable labor a small additional amount is expended, the improvement in the product will be great. It is necessary that the additional work be placed where it will do the most good, in keeping the cows clean both summer and winter so that little need be done in cleaning them before milking, the pails and other utensils kept clean and sterilized, and the milk cooled as soon as possible and kept cold until delivered to the consumer. The delivery should be made within the shortest practicable time after the milk is drawn. In order that the healthfulness of the milk may be beyond question, the herd must be kept free from tuberculosis and some attention should be paid to the health of the men, especially with reference to whether they may be typhoid carriers or not. The necessary labor should not increase the cost of the milk over one cent per quart. It has been shown in many cases that such a product can be marketed at a price that will more than compensate for the additional cost. Clean, fresh, rich milk is being sold in villages and small cities located in the great butter and cheese producing sections of the country for eight to ten cents per quart. =The duty of the consumer.= The educational campaign that has been carried on by the health departments with reference to farm conditions and methods of handling has been most effective in improving the milk supply. Many cities are now extending this to the consumer, recognizing that as much harm may be done in the home as on the farm. The importance of keeping the milk cold, of not allowing it to stand exposed in open vessels, of thoroughly cleaning the vessel in which it is kept, or the milk bottle before returning it to the milkman are especially emphasized.