FIFTH ANNUAL YEAR BOOK — PART IV. 239 



cream and your butter will develop there after you receive it. That is they 

 are things that grow there, they are not present when you get it, and 

 those that are present when you get your milk a great many have developed 

 after the product was drawn and none came in there in a mechanical way. 

 You have this same difference, —if two men in this audience should suffer 

 some kind of physical injury, suppose they broke their legs, we would not 

 be in any fear that we would get broken legs also just because we are in 

 company with these men who have broken legs. That kind of disease is 

 not contagious at all. But if some one here should have smallpox we would 

 be afraid we would get the disease if we should associate with them. Now 

 the same way with milk. If you have a can of milk that has come to your 

 creamery and it has been kept in the kitchen and has gathered a good deal 

 of odor from coffee, it is the same case as with the broken leg; this odor of 

 coffee will not increase; it will mix with the rest of the milk but will not de- 

 velop at all; it is not contagious. But there are some organisms there that 

 can produce bad flavor in the milk,— for example, if there is a good deal of 

 manure there and the bacteria that can produce the bad flavor, that is con- 

 tagious, and when this cream is mixed with the rest of the cream there is a 

 bad flavor because this bacteria will keep on developing all the time, and 

 you see it is much more dangerous than where you have a certain amount of 

 coffee flavor. It is the same difference between broken legs and the small- 

 pox. One kind is likely to spread very rapidly and increase in amount, 

 while the other kind would not increase at all. 



I have thought of talking about other things but I believe I have talked 

 long enough and I leave this question for your dissussion. 



DISCUSSION. 



Mr. Anderson: What is the ideal place to keep milk ? 



Professor Bouske: I could not say in the parlor because 

 in a good many of the farm houses they may not have such a 

 place, and I could not say in this or that. I think if they keep 

 it anywhere where it will not freeze, if you do not want it frozen, 

 and cover the can, that it will be all right. If they leave it in 

 the stable, that is not to be approved of, of course, but if the 

 can is covered those stable odors and those things have no effect 

 upon the milk. You can take the milk out of the stable and 

 put it in the finest parlor in the country, and if you leave that 

 milk warm it will get sour and if it has in it the bacteria capable 

 of producing bad flavors it will get just as rotten as though 

 kept in the filthiest stable. You take two cans of the same milk 

 from the same stable and leave one in the stable and put the 

 other in the ideal place that any of you would have for keeping 

 milk, and if those two cans of milk are kept at the same tem- 



