DAIRY MEETING. I43 



alone by the patrons is enough to make the system a great 

 success. 



When we were about to start the system at our Turner Centre 

 factory, an old schoolmate and friend of mine called on me to 

 ask certain questions about the care of his cream at home. He 

 said he didn't want any trouble found with his cream. Good 

 care of the cream is not alone promoted but also good care of 

 the cans, under individual ownership. 



A can manufacturer told me that he was once showing a 

 Boston milk dealer a very fine strong can for car use. The 

 dealer said he did not want it. The cheapest cans he could buy 

 were good enough for the farmers to carry out into the field and 

 leave there. I wish, however, that the cans we get for our 

 patrons were better than they are. The tin plate is bad. Sheet 

 steel is used, which is flaky. When the plate is bent the flakes 

 snap off taking the tin coating and leaving an exposed place 

 which soon rusts through. 



Occasionally we see an article published unfavorable to pas- 

 teurization, claiming it is used to cover up defects, that it ren- 

 ders milk less digestible, etc. As to the chemical effect of 

 pasteurization I am no judge. My observation is that a person 

 accustomed to pasteurized milk finds it pleasanter to the taste 

 than raw milk. As to its use to cover up defects, such is not 

 the case in my experience. I understand that pasteurization 

 destroys any disease germs that may be in milk, which is cer- 

 tainly a desirable thing. It retards souring which is of great use 

 where milk is brought to market from remote sources. I do not 

 pretend to have much knowledge of dairy practice in other states, 

 but I do know that State of Maine cream and State of Maine 

 butter stand high in New England cities. 



From this it seems probable that Maine creamery men have 

 been comparatively diligent and persistent in requiring of their 

 patrons a high standard of excellence in their milk and cream. 

 This high standard of the raw product supplemented by pasteur-. 

 ization, has achieved success for Maine cream. I think we 

 need not worry over complaints against pasteurization. 



The subject of tuberculous cows is unquestionably the most 

 difficult one that confronts the dairymen and consumers of dairy 

 products. It would still be a difficult question if we knew just 



