NINTH ANNUAL YEAR BOOK— PART VII 301 
nated milk, due to the use of water in cleansing cans, from a well in- 
fected by sewerage; yet the milk, under an ordinary microscopical exam- 
ination, would pass muster any place. 
We are told in Bulletin No. 127, put out by the Department of Agri- 
culture, that the tuberculosis germ will live at least three months in 
butter and be in a vigorous condition. It has been a common belief 
among many of our scientists that the tuberculosis germ would not live 
long in butter, but it seems from experiments reported in Bulletin No. 
127 that this is not the case, and I have no reason to doubt the reliability 
of these experiments. Whether they are reliable or not, there is a strong 
sentiment being worked up in the country on the danger of tuberculosis 
being transmitted from dairy products to the human family; therefore, 
dairymen should take necessary precautions to protect their own busi- 
ness. Even the oleomargarine people are advertising their vile products 
as being sanitary and germ free, due to special precaution in pasteuriza- 
tion. Eyerybody who knows anything about their business knows where 
the cheaper fat from all animals goes, whether diseased or not. It is a 
generally accepted theory that the milk from a cow can only be con- 
taminater when the udder is diseased or affected, and there are very few 
cows in the country that have diseased udders. Nevertheless, I believe 
that all states should pass laws making compulsory the paseturization 
of all dairy products. If it is true that the bovine tubercle bacilli are 
transmittable to the human, and many of our scientists think they are, 
then pasteurization of all dairy products should certainly be made com- 
pulsory by law. Dr. Koch still maintains that bovine tubercle bacilli are 
not trasmittable to the human, and notwithstanding all the agitation to 
the contrary, no positive proof has been brought forth to show that they 
are. 
I am a firm believer in pasteurization. I think the future will no 
doubt see laws passed that will make it compulsory to pasteurize all 
dairy products, and that water used for home consumption from lakes, 
streams and shallow wells shall also be subject to a heating process 
sufficient to kill disease germs. I think there is more danger from the 
latter than from milk. 
While pasteurization is a good thing for checking or preventing the 
spread of disease, it is not a panacea for removing all the old undesir- 
able flavors from stale, overripe cream, and we must all admit that we 
have such cream. So the question naturally arises— What are we going to 
do about it? The passing of drastic laws that would seriously interfere 
with the rights of farmers should be out of the question. I would per 
sonally like to see our dairy laws amended so as to have our farmers 
keep their separators in sanitary places; to have separators washed each 
time they are used; to have cream cooled down as soon as separated 
to well water temperature or at least to 60 degrees F., and kept at this 
temperature until delivered to the buyer, and that cream should not be 
over three days old when delivered. I would make it compulsory for 
buyers of cream to have a sanitary room in which to keep the cream at a 
temperature not to exceed 60 degrees, until it was shipped. Such laws 
would practically take the buying of cream out of the hands of the mer- 
