192 FARM ANIMALS 



as well as the taste and it is, therefore, less desirable 

 as a food for infants and has the peculiar cooked 

 taste which is objectionable to many individuals. 

 Without entering into the merits of these various 

 schemes for securing the cleanliness of milk, it 

 may be said that when sanitary methods have 

 been adopted on farms where they were previously 

 not practiced, the cleanliness and keeping quality 

 of the milk have been greatly improved at an ex- 

 pense so slightly increased as to be almost negligi- 

 ble. In fact, it is everywhere well understood that 

 a much larger price can be reasonably asked and 

 readily obtained for a product which can be guaran- 

 teed to be clean and wholesome than for one about 

 which any doubt exists. Milk and eggs are per- 

 haps the two human foods about which it is neces- 

 sary that no doubt should exist as to their quality. 

 While milk is used almost universally as a human 

 food the consumption of it would undoubtedly in- 

 crease greatly if the quality of the ordinary market 

 milk were better. Many persons hesitate to drink 

 milk or use it in any form before it has been cooked 

 on account of the fear of bacterial contamination 

 or the presence of some other filth. If these ob- 

 jections to milk be removed by the observance of 

 clean methods on the part of all farmers and dairy- 

 men, a greatly increased market for milk will be 

 obtained and the benefit derived from such an 

 increased consumption of milk would be equally 

 shared by public at large and the farmer. 



In discussing the methods of preserving milk, 

 reference has been made only to those requiring 

 cleanly habits and pasteurization. It is possible 

 to prevent milk from souring by the addition of 

 preservatives and a number of these have been used 

 to a greater extent than is desirable. While a bitter 



