ADDKESS ON ButTEK-jMaKING. 355 



takes place under those conditions, yon are going to have a plenty 

 of them; and if all the farmers taking milk to the factory have 

 these same conditions in their milk they cannot expect to escape 

 having a bad flavor in the butter. But I don't want to have you 

 think for a minute that these germs are any different on your 

 farms than they are in the creamery. They are the same kind 

 exactly. If a creamery is filthy, as I have seen a great many of 

 them — very little effort made to keep it clean, the drainage im- 

 perfect, all the conditions favorable to the life of these germs — 

 and you carry your milk there in good condition, it will become 

 infected by these germs exactly the same as on your farm. This 

 is what I mean when I say the creameryman and the farmer 

 must work together to obtain best results. 



I saw a sample of milk the other day that illustrates this point: 

 It was secured for experimental work, and when the experimenters 

 commenced to work with it, it developed a disagreeable, filthy 

 smell, showing it had been badly cared for; and when they came to 

 follow it back they found the trouble was this: The man had been 

 straining his milk through a cloth strainer; and, when through 

 using it, he rinsed it with cold water and hung it on the side of the 

 barn to dry until the next time he wanted to use it. Bacteria can 

 only be killed by a boiling temperature — that is, the majority of 

 them — ■ and when you do not expose the utensils to a boiling tem- 

 perature, but simply rinse them out with cold or warm water, you 

 make the conditions favorable for the growth of them. In a 

 temperature of 70 degrees or above they will double every 20 min- 

 utes. Under such conditions the strainer is simply loaded up with 

 these germs, and when one puts it on his can to strain the new milk 

 he simply washes them into the milk, and there they are in a favor- 

 able condition to grow. The next morning he puts the warm milk 

 into the cold milk and sets them going again, and when it gets down 

 to the place where it is to be used it is not to use. You can't do 



these things and expect satisfactory results. I have seen a g I 



many people who thought they washed their milk utensils very 

 clean, and this is the way they did it: They would take some 

 soap and warm water and wash the pail or pan and then bring out 

 a teakettle of boiling water and pour it into the first dish. That 

 would be scalded well: then they would turn the water from one 

 dish to another, and, by the time the last one was reached, the 

 water would be barely warm, with the result that it set the germs 

 growing nicely in that last dish: and, when they came to put milk 

 in it, there were your germs already to grow to load it up, and the 

 result was tainted milk. 



