PRODUCTION OF WALKER-GORDON MILK. 133 



and the work upon which success depended had to be executed with great 

 care. 



The end of good work is not to kill bacteria that are injurious to the 

 health of consumer, or that cause milk to spoil quickly, but to keep out 

 of the milk, all such micro-organisms as are acknowledged to be patho- 

 genic, all such as are possibly pathogenic, and all others about which 

 little is known except that, as a fact, they are better away. 



There is no ideally germ free milk, nor can there be; but there is a 

 practically germ free milk so pure and safe to use in a raw state that 

 the heating of such milk is generally unnecessary and perha])S injuri- 

 ous to its nutritive value. 



A practically germ free milk cannot be a cheap or low priced milk, 

 but it can be produced and sold at a price that is reasonable under the 

 circumstances. 



Inasmuch as the milk and cream produced and sold for household 

 uses are identical with those materials which are employed at the 

 laboratories for modifying, and are sold for the use of those who mod- 

 ify at home, a brief description of the Walker-Gordon rules as actually 

 applied at the farms and laboratories, will be interesting: 



1. That tlie establishments owned absolutely by the Walker-Oordon 

 Laboratory Company shall be governed by the scientific department of 

 the company. 



2. That the licensees empowered to use the name and methods of 

 the Walker-Gordon Laboratory, shall be bound by a legal contract, 

 extending over a term of years to carry out exactly the farm and labor- 

 atory rules and requirements of the parent company, even, as if owned 

 and controlled by it exclusively. 



3. That the best local advisers must be employed to watch and super- 

 vise the four departments of the work, viz.: The health of the herd; 

 the bacteriological condition of the milk; the chemical condition of the 

 milk; the practical quarantine of the help. 



The products must be chemically pure. They must contain the full 

 percentage of fats advertised or declared. They must not contain a 

 coloring or a thickening matter of any kind. They must be absolutely 

 free from preservatives. The alkalinity must be low, and, in milk, the 

 emulsion must be as far as possible preserved. Milk and cream must 

 be free from excess of colostrum corpuscles, from pus, and from odors 

 and flavors caused by feeding or by drugs administered to the cows. 



5. The products must be bacteriologically pure; free from patho- 

 genic organisms, and so free from non-pathogenic bacteria as to make 

 the product keep well, and transport with safety to reasonable dis- 

 tances without heating, always, of course, under good care after delivery. 



6. The milk must be cooled to a low temperature as soon as possible 

 after milking. It must be iced and be kept below fifty degrees F. until 

 delivery, it must be transported with the greatest practical care. 



7. Each and every vessel employed to receive or contain or trans- 

 port milk, must be sterilized, especially before each milking. 



8. The milk house must be a really clean room, and no fermentative 

 dairy processes allowed within its walls. 



9. The cows employed must be by their breed, and individuality, 

 possessed of constitutional vigor. They must not be subjected to forced 

 feeding. They must be free from disease at all times. They must be 



