272 BOARD OF AGRICULTURE, [Jan., 



would have a tendency to prevent that. I think it would be 

 objectionable for that reason. I am always anxious to get any 

 new thing which will be a benefit, and it may be that the 

 closed pail would have an advantage in this respect. In 

 milking there are some cows that do not stand very well, and I 

 should think that a closed pail would be quite an advantage in 

 such cases. 



A Member. We retail some milk, and it is our custom to 

 take the milk directly from the stable and bottle it. As soon 

 as it is bottled we place the bottles in ice water; that tends to 

 extract the animal heat. 



We also sell some of our milk direct from the cans, dip- 

 ping into them with a measure to satisfy the wants of the 

 customers. But we find the best satisfaction is given by the 

 milk that we bottle. We bottle it warm, and then place the 

 bottles in cases of ice water. There is no chance for the 

 strong odor to get out, but we have no difficulty whatever with 

 any smell from that milk, and when it is put up in that way it 

 makes the best appearance, and gives the best satisfaction. 

 We think it is very much better than milk that has been left 

 in the can and cooled and then poured from the can to the 

 bottles afterwards. I do not know anything about the scien- 

 tific reasons for it, but I know that we have no difficulty with 

 anything of that kind where the milk is bottled warm and then 

 cooled. 



Mr. HiNMAN. Will it keep longer? 



Same Member. Yes; we have found our bottled milk 

 will. 



Prof. Phelps. Mr. President: I would like to say just 

 a word upon this subject. I think Prof. Conn realizes that 

 the longer his milk is exposed to the air at a high tempera- 

 ture the quicker that milk will sour. As I understand 

 this discussion, the conclusion has been arrived at that the 

 souring germs come from the air, and I wanted to suggest that 

 possibly that was the explanation of why the milk from the 



