AERATION OF MILK. 89 



mary glands are most active in the secretion of milk ; and 

 our Secretary told us, a few years ago, that the secretory 

 glands secrete more milk during the time of milking than 

 any other. Consequently, if you feed your cow a little 

 before milking, or have the mess immediately before her 

 while she is being milked, there is more liability of those 

 odors finding their way through the secretory glands into the 

 milk than if she is fed after milking. 



Now I am up, I want to say a word or two on this very 

 interesting subject which we have before us. I want to cor- 

 roborate what my friend from Boston has said. What is true 

 in regard to the cheese manufacturer is also true in regard to 

 every other man engaged in the production and consumption 

 of milk. We have to be pretty sharp in New England to 

 compete with the folks in the Mohawk Valley. We have got 

 to make an honest article, or we, on these sterile hills, cannot 

 get along and make a decent living and compete with them. 

 Down in Barre we have made up our minds that we have got 

 to exercise our best skill and judgment in everything con- 

 nected with the manufacture of milk. Therefore, we have 

 adopted a rigid policy with reference to all the milk that 

 comes into our factory, and the result has been satisfactory. 

 Men whose milk has been sent back have not found a word 

 of fault, but have confessed that we were doing them a kind- 

 ness, because we returned them more money for good milk. 



I want to say just one word about this matter of taints ; it 

 is of tremendous importance. How are you going to rid 

 your milk of these taints? Our friend has demonstrated the 

 thing very clearly and truthfully, and it operates well, and I 

 hope we shall all use these patent aerators. But I am afraid 

 that somebody will come down upon us, as they have in other 

 cases, and insist upon our paying for them. At the factory 

 which I represent, in the spring of the year^ we instituted a 

 most rigid procedure. We suggested this course to a part of 

 the patrons of the factory, that they should bring in their 

 milk at a certain time, and have it made up independently of 

 the milk of oiher parties. We suggested that that milk, 

 after it had stood for an hour, and had cooled somewhat, and 

 the cream gloljules began to separate a little, should be all 

 aerated, and we suggested this process : You have got six 



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