154 CONFERENCE ON MILK PROBLEMS 



A VOICE: I did not understand him to say that. The very fact 

 that the father of certified milk, as I believe he is called, feels 

 better by pasteurizing his certified milk, is very good evidence why 

 it would be wise to omit the word "raw." Dr. Coit pasteurizes 

 certified milk. Why does he do it? It is reasonably safe, surely. 

 Now, why does anybody object to that? 



THE CHAIRMAN: Might I just answer that by saying that Dr. 

 Coit approves thoroughly of selling certified milk raw? 



A VOICE: Of course, because it is safer than any other milk. 

 At the same time, it is still better if it is pasteurized, according to 

 Dr. Coit. 



THE CHAIRMAN: May I just say a word myself? As to the 

 question of tuberculosis: We have examined very many specimens 

 of certified milk herds, and have not been able to detect tubercle 

 bacilli, although, of course, it is true that at the end of the year, 

 or at the end of six months, there are usually two or three or four 

 per cent of the cows that react. As Mr. Harding says, it is so 

 slight an infection that it cannot be found by testing, although 

 there may be a few there. 



(The question was called for.) 



THE CHAIRMAN: First we vote on this amendment of Dr. 

 Green's, that the words "in a raw state" be stricken out. 



(The amendment was lost.) 



THE CHAIRMAN: The question is now on the motion that the 

 resolution be adopted as originally read. 



(The motion was carried and the resolution adopted.) 



DR. WILE: That, Mr. Chairman, is the last resolution. 



An adjournment was taken until 8:15 o'clock this evening. 



