SEVENTH ANNUAL YEAR BOOK-PART VI. 231 



ery, stir it up together. You take in your milk cans and get a portion of 

 the milk back. You feed it to your calves and pigs and you get tubercu- 

 losis, or if you did not have it in your own cows you would get it through 

 the kindness of your neighbors in getting their milk at the creamery. 

 You get it started in the calves, breed the calves and keep the new herd 

 and you have it in your herd, and it is just as hard to get rid of in that 

 form as in any other. Then during the development of tuberculosis or in 

 its infection of the individual you can get tuberculosis of the lungs devel- 

 oped as a result. In an experiment in Washington under the direction of 

 the Department of Agriculture, in one herd they had 112 cows. They 

 used fifty-six cow3 that reacted and saved from each milking a pint of 

 milk. From this milk a preparation was made from which tests were 

 made on the cows that showed no evidence of having mammary tubercu- 

 losis. Tests were made with a microscope to determine whether tubercu- 

 losis germs were in this milk. The experiment was carried on for several 

 months and shewed that of the fifty-six cows, nine of that number, or 

 practirally about IG per cent, threw off tubercular germs into the milk 

 ct some time during the milking period and did not have mammary tuber- 

 culosis either. It dees net follow that they have tuberculosis because it 

 is in the milk. It is not enough to affect them. There is one thing about 

 the development of the tuberculosis in swine and that is that it is ve^y 

 rapid. In practically a few months you will find that there will be a 

 total infection of all the internal organism and all of the glands. 



About the milk. I remember in Buffalo of getting what we call skips. 

 They bought all of the cripples in the yard, and in this bunch we had 

 four skips. They would weigh from fifty to sixty pounds. They were run 

 through the ordinary routine of slaughtering and they were all found to 

 be tuberculosis. We traced to where thej' came from in Ohio and found 

 that they were fed on skim milk from a dairy. That was the history. 

 You find a lot of it. You find it in Ohio and Pennsylvania and in other 

 States where they feed on separator milk without boiling it and as a result 

 they have tuberculosis. We have a law in the State of Iowa, which is to 

 go into effect in July, that all separator milk must be heated to 185 

 degrees Fahrenheit. There is no provision in that law stating how long 

 that heat is to be maintained or how. In the experiments in dealing with 

 tubercular milk they have net arrived at any conclusion as to the degree 

 of heat required to kill the germ aside from 212, but the tubercular germ 

 is the most inceptive of all germs detrimental to health. Thus must 

 tubercular milk be heated to a higher temperature in order to destroy the 

 germs. It has been advised by Bank, who is an authority, that if 185 

 degrees of heat is used, the milk should be subjected to that temperature' 

 for five minutes at least, and should be stirred, as if it is in an open vessel 

 there will always be foam on the top. The germ will stay in the foam 

 and the top dees not get as hot as the bottom. In some of the creameries 

 the milk would net stay in more than a minute, so that the ordinary 

 methods employed in sterilizing milk are not what they should be, and I 

 think that for feeding hogs and calves that milk brought to a temperature 

 of 212 would be a safer temperature. If you have not all the appliances 

 necessary to sterilize the milk then it would be better for the milk and for 



