24 STATE BOARD OF AGRICULTURE. 



previous to milking in the way of handling feeding material, or cleaning 

 out the stables. Everything possible should be done to keep the milk 

 pure. Aerating, filtering and pasteurizing are at best but purifying 

 methods. The thing that we should demand is milk that does not need 

 purifying. Wherever we find bacteria and dirt they leave their trail 

 and taint behind them and there is no complete remedy. 



Although* it may be valuable and even necessary under certain con- 

 ditions, pasteurization is wrong in principle. It is often used as a cover 

 to a multitude of the sins of dirt. It is nothing more than a corrective 

 and it tends to carelessness. Some milk men seem to think that what- 

 ever happens to the milk, even if the cow puts her foot into the pail, it 

 will be corrected by this wonderful process of pasteurization. Pasteur- 

 ization is often a humbug, as in many cases when the claim is made that 

 milk has been pasteurized it is fraudulently made. Although the milk 

 may be advertised as pasteurized, the process is often improperly or 

 imperfectly done and the last state of that milk is worse than the first. 

 Pasteurization is one of the fads of the day and may be used as a cloak 

 for deception. In some cities the dairy wagons bear the sign, "pasteur- 

 ized milk" when it never has been pasteurized, or at best perhaps only 

 half pasteurized, and the public in this way is deceived. 



To my mind pasteurization is extremely repulsive and is suggestive 

 of "made over butter." It is claimed by its advocates that pasteur- 

 ization kills the germs. Granted that it does. Then we have the milk 

 full of the "remains" of these animals, or bacteria, and the germs are 

 not removed unless in the sense that a deceased citizen is "removed." 

 Cleanly production and protection is the secret of pure milk. The milk 

 should be cooled and kept clean, and in this way only is it possible to 

 produce the sweetest and purest of milk. 



The discussion of the address of Major Alvord was led by Ira O. 

 Johnson, of Grand Rapids, who said: Dairymen in the western part of 

 the State who feed ensilage to their dairy cows before milking, obtain 

 for their milk the very highest prices. It is not possible to produce a 

 high grade of milk at only five to six cents per quart, and to furnish pure 

 milk and make a profit the price should be not less than seven cents. 

 Many consumers prefer to buy pasteurized milk at five cents per quart 

 rather than to buy pure milk of high quality at seven cents. As long as 

 the consumer wants cheap milk just so long will pasteurization be com- 

 mon in the production of milk for city consumption. 



Geo, J. Baker : I would like to ask Major Alvord what he considers the 

 ideal milk package for the trade? 



Major Alvord: While it is too early as yet to state definitely what the 

 style of package will be, I am of the opinion that it will be some cheap 

 receptacle which can be destroyed after being once used, the same as 

 the paper pails now used for oysters. 



The remainder of the morning was taken up by a warm discussion 

 regarding the benefits of pasteurization. The paper of Professor Mar- 

 shall upon "Bacteria in Milk" was put over until the afternoon session 

 owing to a lack of time. 



