»fifi ANNUAL UKPOKT OF THE Dff. Du« 



tunity 1 have had to meet the farmers of Pennsylvania, and I feel 

 that indeed I have been honored by this Board in coming here for a 

 time to discuss the subject of stable sanitation and construction. 

 Not before in the history of dairying has there been so much inter- 

 est in this subject. We have now reached a point where we can 

 safely advise a certain style of construction that will give satis- 

 factory results. 



Again, as it concerns the health of our farm animals. I do not 

 believe that we have spent time enough and given that side of the 

 question enough consideration, for we all know that is a very im 

 portant question, anything that will promote the health of our farm 

 animals. We have spent a great deal of time trying to clean out 

 tuberculosis, but I do not believe we will succeed until we give our 

 animals more cleanly conditions. If there is a germ anywhere in 

 this country, and it is turned loose in ninety per cent, of the stables 

 in New York, that germ will develop and grow. Why? Because it 

 is so dirty, unsanitary, in so many stables. I have been nearly 

 laughed off the platform for making the statement, Mr. Chairman, 

 that the place fit to produce milk for human food, ought to be a 

 place clean enough in which to make bread for the household. It 

 is true, yet people laugh at it. They say, what do you mean? Go 

 down in the stable to make bread? Well, not in a good many of 

 them, and yet, do you know, it would be safer for the human family 

 to have the bread made in the stables just as we find them to-day, 

 festooned as they are with cobwebs, and reking with filth, than to 

 drink milk made in such stables. Is that too strong a statement? 

 I do not believe it is. The trouble is, our view T -point has not been 

 right. When we have talked about these cleanly conditions, and 

 this intelligent effort to clean our stables, people have almost ridi- 

 culed the idea as though it was too trifling to be worthy of consid- 

 eration. 



This human food, we should remember, is growing more babies 

 now than ever before, so that the conditions under which cow's milk 

 is produced, are certainly of the greatest importance, and if we do 

 not properly attend to them, we will have to suffer for it. We want 

 to give more consideration to the production of milk, than any other 

 single food that we produce. 



Now let us see if we cannot carry on a system of construction 

 that will be applicable anywhere, whether it is in the cold northern 

 section of New York where I live, or whether it be here in this possi- 

 bly more congenial clime, or anywhere that we keep cows; and I be- 

 lieve we are in a position to-day where we can do that, and I want to 

 give a great deal of credit to Professor King, of Wisconsin for it. 

 I am sure that it is not too much to say that Professor King has 

 done for our animals — the health of our animals — as much as Dr. 

 Babcock has done for the quality of our milk. I believe in giving a 

 man credit when he does a thing, and not wait until he is dead be- 

 fore we tell him that we appreciate it. 



GENERAL BEAVER: From the standpoint of the human family, 

 and its interests, no doubt a question of great importance is involved, 

 and I would like to inquire if you take that up in your lecture as a 

 special feature. 



