620 BOARD OF AGRICULTURE. 



breadth o( all lauds wherever inoculation rescues any of God's creatures 

 from death by bacteria there is a monument erected to Pasteur's name. 



Despise not the small things, and remember that upon each of us as 

 intelligent people rests a great responsibility. 



Tlie -Miiivl of meioy. as God's messenger, shields our neglected and 

 unsuspecting children from iiarm, so are we appointed to be our less 

 fortunate brother's keeper, and as the moral and civil laws protect his 

 life and property let us fulfill our mission and demand that improper 

 sanitation in our dwellings and on our streets no longer jeopardize his 

 liealth and interests. We should insist upon the careful study of the 

 life and characteristics of our greatest foes, be they ever so little, and 

 as the result of this in time contagious diseases will be driven from our 

 country. 



In precept and practice let us pay proper deference to this group of 

 small plants and aim to make the relief of the world from the tortures 

 of the plagues of the infinitely little our special business. 



MORNING SESSION. 



Friday, December 11, 1903, 10 a. m. 



CREAM RIPENING. 



C. F. HOSTETTER, PLYMOUTH. 



Speaking generally, the ripening of cream is all of the treatment it 

 receives from the time the milk is drawn until it is churned, while specifi- 

 cally and commonly it is the particular treatment given the cream after 

 separation to putting it in the churn. What is ripening cream? We find 

 that it is the .souring of cream. Then the question that comes up before 

 dairyman and buttermaker is what causes the cream to sour or ripen? 

 Then if we find what causes the cream to .«our we can find a remedy 

 to keep it from over ripening, or to help to ripen it quicker, or, in other 

 words, have it under our control to some extent. 



When cream or milk sours, the milk sugar is changed by lactic acid 

 producing germs or some form of bacteria. Bacteria are minute forms 

 of plant life; they grow rapidly at a temperature of from 60 to 90 degrees; 



