"258 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



business at his farm is reduced l~> a science. Absolutely pure milk is pro- 

 duced and the process by which it is done is open to all who wish to make a 

 study of Mr. Gurler's farm and his methods. A visit to his farm is in 

 itself a liberal education in correct dairy methods. In his farn and else- 

 where on the farm are many new and original ideas which had added to 

 Mr. Gurler's fame. The commission having in charge the United State 

 exhibit at the Paris exposition next year have recognized the model dairy 

 farm in that Mr. Gurler has been requested to contribute to the dairy dis- 

 play at the great exposition which will attract people from all parts of 

 the world. Some of the new devices Mr. Gurler has introduced will be 

 included in the exhibit and there will be photographs showing the arrange- 

 ment of his barns, milk house, etc. 



A short time ago, while discussing the plans and results he has ob- 

 tained, Mr. Gurler said there are certain points in regard to milk which 

 ought to be matters of general information, and he preceeded to tell what 

 they are, as follows: 



"Milk is a substance of great variability in composition, depending 

 upon many factors, among which may be mentioned the breed of cow, it& 

 state of health, and the food supply of the animal. First-class milk ought 

 never to contain less than four per cent of butter fat, although the ordi • 

 nance of the city of Chicago permits milk which has only three per cent 

 of butter fat to pass as satisfactory. This percentage allows of the skim- 

 ming of most milk. Unwatered milk containing three per cent of butter 

 fat is, so far as its chemical composition goes, satisfactory for ordinary 

 domestic purposes, but it is not rich enough in fat for use as a satisfactory 

 infant food, nor for the use of invalids. Besides the process of skim- 

 ming and watering to which milk is occasionally subjected, and against 

 which the city ordinance attempts 10 protect the community, it is also sub- 

 ject to other deviations from the normal, of equal if not greater impor- 

 tance. 



"First. — Certain properties of milk, other than its determinable chem- 

 ical qualities, are dependent entirely upon the food supply of the cow. 

 Thus, cows fed upon 'distillery slops' produce a milk which, while vei'v 



