DAIRYING. 23 



ture with a view of hardening the animals. Mr. Adams advo- 

 cated relatively comfortable quarters, with a view to benefiting 

 the pocketbook. I believe that the middle ground is the safest 

 there. We do not like to harden our cows with extreme expo- 

 sure. Yet, on the other hand, we let them out every day in the 

 winter, good or bad, barring blizzards, that they may have air 

 and exercise. Ventilation is sadly lacking in many of our stables. 

 A bill introduced by request in the Vermont legislature some 

 years ago, it may have been in the mock session, relates to this 

 matter. There had been much argument over tuberculosis and 

 much excitement. It required that on and after the first day 

 of January, 1900, all cows stables should be so remodeled that the 

 cows' heads should protrude outside while their bodies remained 

 inside. The introducer of this bill was not such a fool as he 

 seemed. In an ill ventilated stable the opportunities for the 

 spread of disease are greater, and the chances of the cattle 

 becoming contaminated from the effluvia from the breath and 

 excretions are increased. There need not be cracks in the sides 

 or holes in every corner, but the entrance of pure air and the 

 exit of foul air ought to be as well and as intelligently provided 

 for as are the tieups, the mangers or the manure gutters. I 

 cannot tell you how to ventilate your stables. Every stable has 

 "troubles of its own." Every farmer, however, ought to study 

 the Wisconsin Station system. Prof. King's bulletin (free for 

 the asking, Experiment Station, Madison, Wis.) ought to be in 

 the hands of every dairyman who has a cow stable that is not 

 thoroughly well ventilated. 



Let us take up one other phase of the product problem, which 

 has to do with the cleanliness of the product. I am a great 

 stickler for definitions. I prefer that our college students in 

 reciting tell me why a thing is done rather than tell me how it 

 is carried out. With few exceptions they come from the farm 

 and know fairly well already many of the hows. They come 

 to the University particularly to learn why, and "why" is the 

 constant question asked them. 



Now what is dirt? Lord Palmerston defined it once in four 

 words ; and, unless some of you have thought this definition out, 

 I do not believe you can match it. Dirt is simply "matter out 

 of place." Now milk, as it is ordinarily produced, has a lot of 

 dirt in it, visible and invisible. It is said that over 500 pounds 



