The industry is becoming thoroughly organized. Besides local clubs, societies, and unions, there are dairy associations in thirty States, most of them incorporated and receiving financial aid under State laws. In some States, the butter makers and cheese makers are separately organized. Sixteen States provide by law for officials known as Dairy Commissioners or Dairy and Food Commissions. These officers have a national association, and there are also two national organizations of dairymen. At various large markets and centres of activity in the commerce of the dairy, there are special boards of trade. The United States Department of Agriculture has a Dairy Division, intended to watch over and promote the dairy interests of the country at large. Dairy schools are maintained in several States, offering special courses of practical and scientific instruction in all branches of the business. These schools and the agricultural experiment stations, with which most of them are closely connected, are doing much original research and adding to the store of useful information as to the applications of modern science to the improvement of dairy methods and results. Weekly and monthly journals, in the interest of dairy production and trade, are published in various parts of the country. And during the last decade or two a number of noteworthy books on different aspects of dairying have been published, so that the student of this subject may fill a good-sized case with substantial volumes, technical and practical in character. The business of producing milk for town and city supply, with the accompanying agencies for transportation and distribution, has grown to immense proportions. In many places the milk trade is regulated and supervised by excellent municipal ordinances, which have done much to prevent adulteration and improve the average quality of the supply. Full as much is being done by private enterprise, through large milk companies, well organized and equipped, and establishments which make a specialty of serving milk and cream of fixed quality and exceptional purity. This branch of dairying is advancing very fast, and upon the substantial basis of care, cleanliness, and improved sanitary conditions.