200 ANNUAL, REPORT OP THE Off. Doc. 



made to get that milk in the very best condition possible. As soon 

 as a man finished milking a cow he took the milk to the end of a long 

 alley. It was strained through several thicknesses of cotton and 

 sent off on an overhead trolley an eighth of a mile to the dairy room. 

 There everything is kept absolutely clean b}' the use of live steam 

 and much elbow grease. The milk was immediately cooled, and I had 

 within fifteen minutes from the time it was in the cow's udder a glass 

 of ice cold milk to drink — the most delicious milk I ever tasted. This 

 milk sells for 12 cents a quart and the 600 cows do not make enough 

 to meet the demand. 



Mr. H. B. Gurler of DeKalb, 111., the first instructor in our dairy 

 school, makes milk for Chicago trade in much the same way. He sent 

 milk to the Paris Exposition last fall. It goes there in perfectly 

 sweet condition and showed no traces of souring until it was almost 

 four weeks old. It had been neither heated nor preserved by any 

 of the many devilish chemical nostrums now on the market. It was 

 simply clean milk, and it kept thus long simply because it was clean. 



Butter. — The milkman has no use for bacteria. The butter maker 

 has, but he wants the right kind. The ripening of cream is caused 

 by the growth within the cream of these little plants. There are 

 goodandbad plants of this minute kind as there are of the larger kind. 

 The ill odors in milk and butter are often caused by bad bacteria. 



Most butter is made by haphazard ripening, and usually either the 

 good or the indifferent forms of bacterial growth predominate over 

 those which cause trouble. In order to make this matter more cer- 

 tain, certain ferments are now used for this purpose. Their use 

 should tend to greater uniformity of product. The milk or crea'm 

 may or may not be pasteurized before their use. Brewers use regu- 

 larly the same ferment in their vats; our wives when making bread 

 use the identical form of yeast each day. Why not the butter 

 makers? 



Cheese, — Cheese making is more complicated than butter making. 

 The sundry fancy cheeses owe their distinctiveness in large measure 

 to the ferments — bacterial or mould-like — with which the curd is per- 

 vaded. They were never better made than they are to-day, and this 

 condition is largely the result of careful investigation. 



Sundry products. — Casein, dried milk, dried skim milk, milk sugar, 

 condensed milk, albumen (egg powder) are on the market. Milk, but- 

 ter and cheese are no longer a. dairy tried without rivals. A multi- 

 tude of products and by-products are being made from milk, and the 

 end is not yet. The twentieth century cow seems fair to be a pro- 

 ducer of a hundred rather than of three products. 



BETTER SOLD. 



This is a most important link in the chain. It w^re of little avail 

 to put time, thought, labor and money into the improvement of the 



