DAIRY^ SEED IMPROVEMENT, STOCK BREEDERS MEETINGS. 209 



ing milk "JT. hours and then 72 hours again. There is a vast 

 fluctuation or variation in the consumption of milk. In cool, 

 rainy weather, people do not think much about drinking milk, 

 and when it comes off hot and dry, people drink more cold milk. 

 Sometimes, for a week or ten days, the consumption of milk 

 is very small, and then it almost doubles at once. What do 

 you do about it, unless you have some on hand when the de- 

 mand comes? Some dealers are caught napping — caught with- 

 out any. Some one must have some put away on ice, or there 

 would be a shortage. 



Mr. Lythgoe : If your milk does not change,, you can keep 

 it any length of time, and it will be just as good as when fresh. 

 I have pasteurized milk at an exceedingly high temperature for 

 the sake of spore-bearing bacteria, and allowed it to set until it 

 was rotten. 



The gentleman spoke of the cream line as determining the 

 value of milk, but in pasteurized milk it does not always appear, 

 because, under certain conditions, the cream does not always 

 rise, and it is not safe to judge by that. I personally believe 

 that milk should be sold on its merits, and people who desire 

 it should get it by paying more for it; people who cannot af- 

 ford it can buy cheaper milk. The public is not paying fair 

 prices for its milk. I figured out the value of milk, based 

 upon the fuel value as regards the milk content, and found 

 that milk was worth six and one-quarter cents per quart, and 

 skim-milk was worth about four cents per quart. You cannot 

 sell milk in the city unless the food content is about a certain 

 fixed minimum. But there has been no demand to sell milk, 

 according to the food percentage, as it should be. In Maine, the 

 Turner Center people are apparently buying milk according 

 to the food content, but the consumers in Boston are buying, 

 not according to value, but according to the cleanliness. 

 Whether it is profitable to buy as the Maine people do, I can- 

 not say. I have seen milk coming from dirty and from clean 

 dairies and dumped into the same'' bin and pasteurized. One 

 man was bringing milk from Jersey cows, and getting no more 

 than the man who owned Holstein cows, though it costs more 

 to produce Jersey milk. 



Dr. Woods : Does the preservation of milk depend upon the 

 milk pasteurized? Commercial pasteurization is practically 

 14 



