No. 6. DEPARTMENT OF AGRICULTURE. 725 



cess of keeping milk is keeping it clean, first keeping the dirt out, 

 because along with dirt is the cause of decomposition, and the next 

 point is keeping it cold. That is the whole secret of milk. Pas- 

 teurization helps if you have not got both of these conditions. If you 

 have both of these conditions, added to healthy cows, you have no 

 need of Pasteurization, for milk ordinarily should be consumed 

 within two or three days. Good milk will keep that long if it is 

 kept clean enough and cold enough, and "enough" is within the 

 reach of commercial conditions. Dairymen are doing those things. 

 Milk was sent to Paris during the Exposition there that was sweet 

 18 to 21 days because it was sweet and clean and cold. We have 

 had milk on our table at home seven days old which was per- 

 fectly sweet as far as any mortal could tell it. Of course there may 

 have been some little change going on, but for all practical pur- 

 poses that milk was sweet seven days old. It was from clean cows 

 and a clean place and kept cold, by a man who was in the business, 

 as he said, for fun, but he said the fun was all gone when the bal- 

 ance was on the other side of the ledger. He was not spending a 

 fortune, he was trying to make something and to teach his boys to 

 furnish milk of that kind, as the business had grown from two cows 

 ten years ago to 200 cows last year. Why? Because the fact that 

 this milk came from there, was a guarantee that it was all right. I 

 say dairymen are doing these things, they are furnishing this kind of 

 milk here and there and they are not producing it at a loss, but now 

 what we need is to show the great mass of dairymen some of those 

 things, some of these methods that are successful in making good 

 milk and in making profitable milk, and how are we doing it? We 

 are doing it by such association as this. We are doing it in a num- 

 ber of other states in another line. I want to put the question to 

 you, How far do you want to go in that line? In Illinois they are 

 having five men connected with their station and stationed there 

 and a considerable part of their time during the year is spent in lines 

 of work that tend to bring these facts home to the producers of the 

 state. For instance, this question of the cow. They have one man 

 who goes from farm to farm in a certain section within the limit 

 of his time and ability and teaches those people how to study the 

 question of economic production, how to sample their milk, how to 

 weigh their milk, shows them a plan that is so simple and easy that 

 they can do it, and find as a result of that work that once a man's at- 

 tention is called to it and he learns how easy and helpful it is, he 

 keeps it up. Wisconsin has a number of men who are doing the 

 same thing. Indiana has recently started in that same line, and we 

 had, when I left there, something like a hundred cows just near the 

 college that were under test, tests that were started and suggested 

 by the college, and helped out in a way with funds which the dairy 

 interests of the state have provided. Now, the point I want to make 

 in connection with these suggestions is, that we at the College can- 

 not do very much except that we do the things you want done and 

 provide the wherewithal to do it. Now, in taking charge of the 

 dairy department there at the College, I am prepared to do all that 

 I can to help you in your work in any line that our department can 

 so far as you are ready to have help and provide the means to give 

 it. Whether it shall be in teaching the boys that you send there how 

 to make butter, how to handle milk, how to inspect milk, how to 



