13 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



enough to know then whether it was well or badly done; I saw 

 the milkers, the condition of their hands ; I saw everything about 

 it, and they were selling certified milk, getting 15c to 20c a quart. 

 Upstairs where the milk was being received and as the cans came 

 in they were put in hot water and there was a man there with 

 an ordinary woolen suit stirring them around and once in 

 a while the milk would be splashed. I said: "What are you 

 doing here?" He said: "We are bringing that milk up to a tem- 

 perature because we had two milkers peeling with scarlet fever." 

 I said : "Do you mean to say that in a certified dairy where you 

 handle the milk from about two hundred cows that you permit 

 men who are peeling with scarlet fever to milk these cows?" I 

 asked if they allowed these foreigners — and they have the rough- 

 est sort of foreigners, — to work without examining them to see 

 if anything was wrong with them. Yet this milk was going out 

 into this little town near New York and sold for 15c a quart 

 and they had two milkers there that were peeling with scarlet 

 fever. 



Now, another thing in regard to this bacteria reading. I 

 find it most unreliable — I find it oftentimes, from the Atlantic 

 to the Pacific, up into Pasadena, all up the coast, there is a won- 

 derful way of reading bacteria. These readings are oftentimes 

 made to suit the buyer. Take for example a certified dairy here 

 in Chicago. When I started in my bacteria ran 5,000 to 10,000, 

 sometimes 15,000, sometimes 700; generally about 4,000 to 5,- 

 000. These tests were made by Professor Hastings of the Uni- 

 versity of Wisconsin. There were no made samples ; I put them 

 up myself and sent them myself to Professor Hastings. I found 

 pretty soon that it was very hard to get milk into a certain dis- 

 trict in Chicago because Mrs. Durand's bacteria was 5,000 and 

 that they had had an average of 200 for twelve months pre- 

 vious, taken every two weeks. It was not because I was smart, 

 but I looked into it — I learned how they did it. It was not hon- 

 est. The same thing is done by one of the largest dairies ship- 

 ping into the City of New York, taking a bacteria test twelve 

 months, taken every two weeks. The proprietor did not know 



