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all pumps as soon as some man will bring out some- 

 thing better. I can tell you there are very few men 

 who look closely enough after a pump to keep out the 

 microbes. I also want to corroborate what Bro. Mon- 

 rad says about the uuderground skim-milk and butter- 

 milk tank. That odor around the factory may con- 

 taminate your milk, and, another thing, if a patron can 

 take his skim-milk clean and sweet from the factory it 

 is worth double to him what it would be after it goes 

 through one of those stinking things underground. 



Mr. Monrad : If you must use a jet pump, if you will 

 scald it at 160°, it will help to keep it sweet, provided 

 it is in a fair condition, if it is done right from the 

 separator, and heated up to 150° or 160°. I believe the 

 time will come when we will not only heat it up, but 

 we will send it right up over a cooler, and cool it down 

 again so it will keep sweet two or three days. 



Mr. Gurler : We find that if we heat it up to 150° 

 immediately from the separator, it will keep sweet as 

 long as necessary. We are heating with the exhaust 

 steam from the engine, and it is costing us nothing. 



The Chairman: Don't you think, Mr. Gurler, that 

 what you have said about this pump business is what 

 we boys used to say was straining at a gnat and swal- 

 lowing a sawmill ? 



Mr. Gurler : No, sir, I believe what I say. We can 

 put in other pumps, for instance the Powell pump. It 

 will get the milk up in a way that the patrons are sat- 

 isfied to take it. 



Mr. Felver : How much does it add to the value of 

 the milk to heat it ? 



The Chairman: The only idea of heating it is to 

 keep it sweet longer; the actual heating don't add any 

 value. 



