No. 4.] DAIRYING. 123 



special cultures ; that, in other Avords, such a procedure, 

 while costl}', is a practicable one. The pasteurization proc- 

 ess (so called ; it is not such in the strict usage of the term, 

 but is in a commercial sense) does not rid the sour cream 

 of the products of the fermentation, but it does destroy the 

 bulk of the oroanisms which brouo;ht about the fermenta- 

 tion ; then the heavy seeding of overwhelming numbers of 

 the specific micro-organisms of a pure culture and their mul- 

 tiplication under favorable conditions serves to cover up the 

 taints, and to make — if not the best — at least an article of 

 good grade. 



Practice, speaking in the butter-maker's voice, has looked 

 askance for some time at precept's commandment. Thou 

 shalt not test cream by measure. It has been averse to 

 adopting the scales to weigh out the necessary 18 grams of 

 cream. An increasing proportion of creamery managements 

 up our way are using them, but more are, I fear, ignoring 

 them, as well as shutting their eyes to the extra surplus due 

 to cream patrons. Practice needs a severe jolt right here ; 

 and it behooves creamery patrons whose raw material is 

 bought as cream to see to it that justice is done them ; that 

 (1) adequate and accurate samples are taken; that (2) ac- 

 curate analyses are made, which can only be accomplished 

 if the cream carries 25 per cent or more fat, or is at all 

 sour, by weighing 18 grams into the test bottle ; that (3) an 

 extra surplus, approximating 3 per cent increase over that 

 accorded to milk patrons, is allowed them. 



And now, finally, as to dairy education in general. Pre- 

 cept says: "Knowledge is power;" "Prove all things; 

 hold fast to that which is good;" "Be not hearers only, 

 but doers of the word." And on its part practice has been 

 revolutionized within a generation, and largely as a result 

 of dairy investigational work. One has but to compare the 

 methods of butter and cheese making and of the handling 

 of market milk of 1875 and of 1905 to note the vast changes 

 which they have undergone. If these changes be traced 

 back, a large share will be found to have had their genesis 

 in scientific investigation. To barely mention some of the 

 classic contributions of American research to this end : — 



