STATE DAIRY ASSOCIATION. 315 



low a temperature as possible as qtiickly as we could from the cow. It 

 was bottled and put into the case with chipped ice around it. We ship- 

 it by express to New York. It was four days before it was put on a 

 vessel and seventeen days afterward it reached Paris. It was kept at 

 a temperature of 25 degrees by the refrigerator. From South Hampton 

 to Paris I never learned how it was transported. Mr. Alvord had charge 

 of that work. 



Dr. Bernays — Did you run it through the separator? 



Mr. Gurler — Yes, for the purpose of standardizing. It is neces- 

 sary to have a fixed standard of milk tliat is to be used for feeding babies, 

 and we also furnished a cream with a fixed standard, so as to aid the 

 doctors. If the fat in the milk is an unknown quantity, they cannot work 

 as intelligently. That is what we put it through the separator for. 



My dairy is now up to four per cent butter fat, and I do not know 

 any way that I have accomplished that only by weeding out the un- 

 profitable cows. 



Dr. Bernays — Do you cover your pails? 



Mr. Gurler — I use a pail with an eight inch opening and on that 

 we put a layer of alDsorbent cotton held between two layers of gauze. 

 The pail has a covered spout through which we empty that milk into the 

 can. 



Dr. Bernays — What is your cost of cooling per quart of milk? 



Dr. Gurler — I do not believe I can tell you. I have not my work 

 figured down to detail as to the cost of the different items. I simply 

 know what my balance is at the end of the month, but have no time 

 to go into those details. 



Dr. Bernays — How much ice do you put up? 



Air. Gurler — 700 tons annually, and we use that up in shipping 1,500 

 quarts per day from 160 cows. 



Mr. Miller — Have you ever had any experience with wild onions 

 in the pasture? How do you get the odor out of the milk, or cream, 

 or butter? I believe it would be a great benefit to the association if 

 you would tell us a way to get rid of it. 



Mr. Gurler — I have no wild onions. My farm is all tillable land. 



Mr. Patterson — If you take your cows off the pasture an hour 

 before milking time, you will have no trouble with the flavor of wild 

 onions in the milk. 



Mr. Lane — I can certify to that fact, but we usually make it two 

 bours instead of one. New Jersey is a great place for wild onions in 

 the fields and pastures, and the cows were bound to get those onions, 

 but we found if you take them off the pasture two hours before milking 

 time, there would be no flavor in the milk from the onions. 



