2o8 AGRICULTURE OJf MAINE. 



is produced, when it is thoroughly sterile, why it should not 

 remain so. There is a psycho-therapeutic theory that sour milk 

 won't hurt you unless you expect it to. I believe it myself. 



Member: Suppose that a man who is sending his milk to 

 the shipping station has a cow that is not well in every respect, 

 and the owner keeps sending out milk from this cow. Lots of 

 people will keep putting the milk out just as long as they can 

 get any milk from the sick cow. I know a man who looks out 

 for the milk for his own use, and sends the rest to the city. 

 We must figure on the percentage of loss to the farmer wh© 

 does not send out the diseased milk. Many of us will be honest, 

 if we are paid to be honest. Sometimes we think the other fel- 

 low will be the other way. 



Member : Some prepare the milk by pasteurizing it upon the 

 farm. Is it better to do that, or wait until it goes to the dis- 

 tributing station and be pasteurized there? 



Member: I am from Missouri; I have to be shown. I 

 think the method of pasteurizing milk on the farm is the ideal 

 one. Practically, it cannot be done. We are trying now to de- 

 termine what is the minimum supply which can be profitably 

 pasteurized on the farm. The expense prohibits pasteurizing 

 of small quantities. As to diseased milk, if a cow has tuber- 

 culosis, she should not be kept. 



Member: Is there more danger from consuming pasteur- 

 ized milk that has been kept too long, or raw milk that has been 

 kept too long? 



Member: In Europe they cook the milk, and it does not 

 seem to hurt it a bit. There has been an attempt to prove that 

 cooked milk hurts the individual, but, personally, I think it is all 

 right, only I do not like the taste of it. The process of pasteur- 

 ization was invented to keep wine in France, to kill all the dis- 

 ease-bearing germs. A temperature of 145 degrees maintained 

 for 30 minutes, will destroy all germs. Anything that goes into 

 the milk after pasteurization makes it possible for trouble again. 



Mr. Bradford: The question whether milk naturally would 

 be kept longer if pasteurized, and if in so keeping the results 

 would be injurious to the consumer, is in my mind a good deal 

 of the time. I inferred from the gentleman who asked the 

 question that he objected to the long keeping; certainly, our 

 Commissioner of Agriculture gave a tremendous slap at keep- 



