SCIENTIFIC WORK OF HARRY LUMAN RUSSELL 15 
the State Hygienic Laboratory was created by the legislature. 
Dean Russell was made director, a position he held until 1908. 
Another field in which pioneer work was done was in the 
pasteurization of milk and cream for direct consumption. 
Bulletin 44 of the Experiment Station was issued in 1895. 
The method suggested therein conforms with one exception 
to that which is accepted by the health officials as the best 
today. The milk was treated in an apparatus that insured 
the heating of all of the milk to the desired temperature and 
for the desired time. This is nothing more or less than the 
‘‘holding’’ method of pasteurization so widely used today. 
The temperature recommended was 155° F. for 20 minutes. 
At this time the tubercle bacillus was considered to be much 
more resistant to heat than was later found to be the case. 
For many years pasteurization of milk for direct consump- 
tion did not meet with the approval of health officials. They 
considered it in the class with preservatives. The process 
was gradually introduced into the milk trade by the dis- 
tributors whose interest lay in imparting to their product a 
better keeping quality. They adopted the machines that had 
been found satisfactory in the pasteurization of cream for 
butter making. These machines subjected the milk to a high 
temperature for a short period, the ‘‘flash’’ method of pasteur- 
ization. This process did not insure the freedom of the milk 
from pathogenic organisms since a portion was subjected to 
the maximum temperature for such a short period that the 
organisms therein might not be destroyed. The recognition 
of this fact by health officials did not lead them to favor 
pasteurization of milk for direct consumption. Indeed, for 
many years, the whole weight of influence of the medical pro- 
fession was against the pasteurization of milk. They failed 
to recognize the trend of affairs in the provisioning of our 
cities with milk, that it was becoming increasingly difficult to 
obtain a sufficient supply of milk close to the point of con- 
sumption, that as supplies must be sought farther away, the 
period between the moment of production and of consumption 
lengthened. It became increasingly difficult to retard the 
process of souring of the milk by the methods then used 
