VERMONT DAIRYMEN'S ASSOCIATION. 85 



WEDNESDAY P. M. t JANUARY 6, 1904. 



President Aitken. — The subjects to be discussed this afternoon are 

 of very great interest to us all. This is to be a sort of experience 

 meeting, and we all expect to take part in it. Those whose names 

 appear on the program are simply to start the discussion, and they 

 will be limited to ten minutes each, and then the discussion of the 

 subject each one opens up is to follow. 



Mr. J. Moldenhauer, of Hoard's Dairyman, will open the discussion 

 on the "City Milk Supply." 



Mr. Moldenhauer. — I wish first to be understood. I am entirely 

 unprepared for this talk; I did not expect any such thing at all; in fact, 

 I had supposed that such a subject as city milk supply was not to be 

 touched upon at all in the State of Vermont, but it looks to me as 

 though if you farmers who produce milk would look to it, you might 

 command as large a trade in supplying milk to New York and other 

 large cities, and reap the benefit, as well as those who are much 

 further away. 



I am very glad indeed to start a discussion upon this subject, 

 and I simply have that object in view in anything I may say, and if 

 any of you have anything to say upon the subject, I wish you would 

 open it right out. 



The word "pasteurization" was first printed in a dairy paper in the 

 United States in 1891. In Denmark almost every thing is pasteurized. 



President Aitken. — Is not it because more than one-half of the cows 

 in Denmark have got tuberculosis? 



Mr. Moldenhauer. — The law in Denmark was not intended to save 

 the people from tuberculosis, but to save the calves and pigs. It was 

 found that milk supplied to the creamery from the different herds 

 spread tuberculosis among calves and pigs in other herds, and the 

 law became a necessity, and now Minnesota has passed a law, and I 

 understand one of the Dakotas. It is always true that the new States 

 catch onto those things first, and then the older ones have to catch on 

 afterwards. 



As I said, it was started in Denmark to save the herds from spread- 

 ing tuberculosis, but then there were certain farmers — excellent, fine 

 farmers, too — who found there were certain flavors of the milk that 

 they could not control at all without pasteurization; but with that they 

 found they could knock the whole trouble out, and afterwards it was 

 introduced into the creameries, and to-day it is done all over the coun- 

 try.' 



