No. 4.] MARKET MILK. 103 



strict about this matter of sanitation, and I believe that the 

 storing of manure in the barn cellar under cows will have to 

 go; and if a man is building a new barn or remodeling an 

 old barn, he should take that matter into account. If that 

 change is made now by any dairyman, I believe he is taking 

 a step in advance and doing something that will have to come 

 anyway. 



Question. Which of the two would you call more dan- 

 gerous to the community, — thrown under the barn, or where 

 it is thrown out of the window, with no shed over the manure, 

 just the way we see it at old-fashioned barns ? 



Mr. Lane. If that barn cellar isn't tight, and the odors 

 can come up through, I consider that more dangerous, al- 

 though the other is pretty bad, too. 



Professor Shaw t . Which do yon think would be more 

 profitable to the Massachusetts farmer, — ■ to draw his manure 

 out every day in the year and spread it properly on his land, 

 or to put it in the basement or the barnyard ? 



Mr. Laxe. It is most profitable to put it on the land as 

 soon as you can. There is no waste in fermentation, and 

 very little loss. If your land is a side hill, the manure won't 

 go very far ; you will see a lot of colored water, but it won't 

 have anything in it. 



Professor Shaw. Whether you think there would be a 

 greater loss of ammonia by drawing it and putting it on the 

 land every day where it is to be spread, or putting it in the 

 cellar '( 



Mr. Laxe. I would take my chances on the spreading 

 every time. 



Professor Shaw. So would I. 



Question. In the mortality of infants, what proportion 

 of the deaths do you attribute to impure milk ? 



Mr. Laxe. I have said to-day that in summer the princi- 

 pal cause of death of our infants is diarrhceal disturbances, 

 and the principal cause of those disturbances is dirty milk. 

 Many of these troubles are caused by the feeding of the milk 

 at improper times, and I wouldn't say for a minute that they 

 ought all to be attributed to the condition of the milk. 



Mr. G. M. Whitaker (Washington, D. C). As a loyal 



