No. 4.] CLEAN MILK. 55 



ing the disease germ. Aguin 1 repeat, that witli milk tlie 

 absence of dirt is of greater value than the presence of fat 

 over 3 per cent. 



Why has Cleanliness such Value? — Because milk is a 

 good food for many forms of troiihle-making hacteria ; he- 

 cause it is consumed in a raw state, which permits of intro- 

 duction into the child of any organism which may be in 

 the milk; because it is the principal if not the sole diet of 

 snch infant or child ; because of the tender age of the con- 

 sumer, — all of which emphasize the necessity for great care 

 in the production and handling of this article. 



Clean and cold are the two qualities which enabled our 

 distinguished dairy friend, Mr. Gurler, to ship milk from 

 DeKalb, 111., to Paris, France, where, after twenty-one days, 

 it was still sweet and wholesome, though carrying no pre- 

 servative whatsoever other than mere cold ; the same qualities 

 " which enabled a few dairymen who exhibited milk at the 190G 

 National Dairy Show at Chicago to exhibit a milk of such 

 high quality that " some of the samples remained perfectly 

 sweet after being shipped 1,000 miles across the country, 

 put in storage at a temperature of about 32° F. for two 

 weeks, and then reship|-»ed a distance of 900 miles to 

 Washington, D. C, where they were stored in an ordinary 

 ice box several weeks longer, some of the certified samples 

 being still sweet after five weeks. A part of a box of cream 

 entered in this contest was placed in cold storage in Chicago 

 at a temperature of 33° F. and remained sweet and palatable 

 for a period of seven weeks ! " ^ When such records can be 

 made by a few men, it opens the eyes of all of us to the pos- 

 sibilities of the industry, and should at least make us all 

 thoroughly ashamed of ourselves for producing a milk so 

 dirty and keeping it so carelessly that it becomes sour in one 

 or two days. 



In conclusion, then, we must admit that the demand that 

 milk shall, at least, be as clean as other foods is a reasonable 

 nnd just demand. 



1 Bureau of Animal Industry, Bulletin 87, p 20. 



