1916] NOTES. 99 



should be practical, tliscrimiuatiug, and well digested. Mr. Munu responded to 

 this address, outlining some of the work of the conference and discussing the 

 relations of this Department with the dairy interests of the country. 



The address of Mr. Hull urged farmers and dairymen to take a more active 

 part in shaping the regulations that surround their business. He cited as handi- 

 caps to profitable milk production the lack of uniformity in milk regulations 

 and methods of inspection and the high cost of distributing milk and cream. 



Dr. H. A. Harding, of the Illinois University and Station, discussed the 

 standardization of conditions under which milk and cream are handled from the 

 producer to the consumer, particularly as affecting interstate shipment. He 

 maintained that clean milk could be produced under relatively inexpensive con- 

 ditions, referring to recent studies indicating that the barn and the cow are 

 relatively unimportant sources of bacteria in dairy products as compared with 

 the dairy utensils and the maintenance of proper temperatures during milk 

 transportation. 



In an address on Pasteurization in the Dairy Industry, Prof. O. F. Hunziker, 

 of the Purdue University and Station, contended that the integrity and future 

 progress of the dairy industry depend upon pasteurization. He reviewed ex- 

 periments showing that pasteurization at 145° F., holding process, somewhat 

 improved the digestibility of milk, and that pasteurization at low temperatures 

 accentuates and deepens the cream line and hastens the rising of cream. The 

 pasteurization of both milk and cream he deemed largely an economic question, 

 as pasteurized milk may be more easily kept sweet until placed in the con- 

 sumer's pantry and pasteurized cream produces butter of better quality. 



B. H. Rawl, chief of the Dairy Division of this Department, discussed the 

 Utilization of Surplus Dairy Products. He stated that only a few localities 

 have a surplus at present, but that the rapid growth of the industry makes it 

 necessary to give consideration to methods for increasing the demand. He 

 called attention to the desirability of building up an export business and de- 

 scribed in detail methods of increasing domestic consumption. He advocated 

 developing the cheese industry in sections suitable for the business, such as the 

 irrigated regions of the West and the mountainous sections of the Southeast, 

 and pointed out opportunities for high-grade butter and milk production. 



W. J. Kittle, secretary of the Northern Illinois Milk Producers' Association, 

 L. J. Taber, master of the Ohio State Grange, and J. J. Farrell, Dairy and Food 

 Commissioner of Minnesota and president of the National Creamery Butter- 

 makers' Association, discussed forms of legislation, milk regulations, and in- 

 spection problems. G. L. McKay, secretary of the American Association of 

 Creamery Butter Manufacturers, considered Legal Standards for Butter. 



Resolutions were adopted by the convention favoring immediate and compre- 

 hensive studies by this Department and the experiment stations of contagious 

 abortion, measures to control more fully tuberculosis in dairy herds, and the 

 formation of a bureau or office in this Department to deal exclusively with 

 dairy cattle and the dairy industry. The appointment by the Secretary of 

 Agriculture of a committee of producers, dealers, and sanitary officers to frame 

 a set of rules and regulations covering milk production and handling and to 

 urge their adoption by States and cities was also favored. Other resolutions 

 advocated the labeling of all dairy products in the production of which foreign 

 fats had been used, experimentation with denatured alcohol, and the closer 

 union of agi-icultural interests in cooperative legislative effort. 



Series of lectures on Nutrition. — A series of illustrated lectures on nutrition 

 was given under the auspices of the Washington Academy of Sciences at the 

 New National Museum as follows : April 7, The Basal Food Requirements of 

 Man, by Dr. Eugene F. Du Bois; April 14, Nutrition and Food Economics, by 



