SOURCES OF INFECTION IN THE STABLE. 67 



on melting, is obtained here every winter. In Denmark, 

 and still more in France and Ireland, which three coun- 

 tries, besides Sweden, are our only competitors in the Eng- 

 lish market, the dairymen are generally forced to cool the 

 milk with water only a method which doubtless is better 

 than no cooling whatever, but which does not form any 

 certain remedy against bacterial development. I have 

 often had occasion to observe at Danish cooperative 

 creameries that the milk even on arrival at the creamery 

 has been somewhat sour or at least has been slightly off 

 flavor, and that the butter when packed in the tubs has 

 been soft and insipid all a result of deficient cooling. 

 More than once I have witnessed that the dairyman even 

 on large Danish estates has been entirely at his wit's end 

 for lack of means of cooling in the dairy. The Danes 

 are fully aware of the importance of keeping the dairy 

 products at a low temperature, but the only practical 

 means which would make this possible the ice is often 

 not to be had at a reasonable price. If we consider that 

 ice-famines may as a consequence arise even at the large, 

 financially strong proprietary creameries, it is evident that 

 co-operative creameries cannot require their patrons to 

 cool their milk immediately after the milking. The milk, 

 which usually is hauled to the creamery only once a day, 

 is at best cooled with water, but is oftener exposed to a 

 very doubtful " air-cooling." The result is, of course, that 

 a perceptible fermentation may often be discovered in the 

 milk on its arrival at the creamery. And from a second- 

 grade raw material no one can make high-grade products. 

 One of the main reasons for the rather low price of Danish 

 butter during certain seasons of the year must be sought 

 in these conditions. 



