246 



THE IRRIGATION AGE. 



ture of farm life will receive greater em- 

 phasis during the new century, for learn- 

 ing properly to use tools is being urged in 

 the newer education, and our manual train- 

 ing schools will give us boys that not only 

 know Greek and Latin and numerous"olo- 

 gies," but will also know how to properly 

 use tools. The tool chest and the work- 

 shop will then be a necessity. The train- 

 ing of hand and brain is the only true edu- 

 cation, and many of our agricultural 

 colleges are emphasizing this fact and giv- 

 ing an opportunity for such instruction in 

 manual training as will render the boys 

 skillful in the use of tools. Coleman 

 Rural World. 



NEW METHOD OF PURIFYING MILK. 



Professor James Snow of Penn Yan, N. 

 Y., aided by Z. C. Keeney of Chicago, has 

 discovered and perfected a process for 

 ma'ting cow's milk absolutely pure, free 

 from tuberculosis, and so perfect in condi- 

 tion when delivered to the consumer that 

 it is richer and healthier than when taken 

 first from the bovine. This is the claim 

 made, and practical tests are to be made at 

 an early date at Springfield, Wis., where 

 a rectifying plant is to be erected and milk 

 destined for Chicago treated before being 

 delivered to the city consumers. Profes- 

 sor Snow is the discoverer of the process 

 by which unfermented grape juice is pro- 

 duced, and Mr. Keeney has devised with 

 him the mechanisms for the purification or 

 rectifying of milk. Springfield, Wis. , has 

 been selected for the first test house loca- 

 tion because of its being the center of a 

 great milk shipping district. 



Dr. Adolph Gehrmann has analyzed a 

 sample of rectified milk and made this re- 

 port upon it: 



"The microscopical examination of the 

 sample of milk No. 7,020 has shown the 

 presence of micrococci, bacilli and sarcinae 

 and an absence of bacillus tuberculosis." 



Thomas Toby of the Santa Fe road's eat- 

 jng house and dining car system was also 



given a sample for practical test. He re- 

 ported: 



"While manager of the Creamery Rest 

 I handled rectified milk successfully. I 

 gave it a nine days' test in an ice box and 

 at the end of that time found it as sweet as 

 the first day it was received from the 

 dairy. The test was under most unfavor- 

 able circumstances, there being two severe 

 thunderstorms during the nine days." 



Professor Snow began working on the 

 rectifying process in 1894. and about 1898 

 became satisfied that a new and perfect 

 way of purifying milk had been discovered. 

 Practical tests of his discovery were made 

 here, the machinery needed was con- 

 structed here, and H. T. West, who has 

 the promotion of the company which is to 

 treat the milk hereafter, began his work. 

 In treating cow's milk fresh from the ani- 

 mal the rectifying process does not con- 

 dense it, does not take anything from it 

 but disease germs, and adds nothing to it 

 but greater health-preserving properties. 

 This Professor Snow unqualifiedly claims. 

 He says: 



"I have worked on the theory that ajl 

 milk first taken from the average cow is 

 impure, necessarily must be so, and that 

 these impurities could be removed." 



He claims no more for rectified milk 

 than that when served to the consumer it 

 it of the same grade and quality as though 

 it came from an absolutely healthy cow of 

 the finest breeding, fed with the purest 

 food and kept under extraordinarily good 

 conditions. 



The average dairy cow is not so kept.and 

 all milk coming from it needs treatment, 

 in the opinion of Professor Snow. The 

 most to be feared from cow's milk is tuber- 

 culosis and the disease germs which come 

 from unclean stables, unclean farm hands, 

 impure drinking water and impure foods. 

 After being taken from the cow the milk 

 is handled in a sloppy manner, hauled in 

 dirty wagons to dirty stations, and brought 

 to the city in dirty cars. Milk so handled 



