106 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



would be a waste of time and money, for he will seek every op- 

 portunity to scorn your advice. 



You will readily see from What I have said that if this 

 question is properly handled, the losses would not be so great 

 after all. If your animals are diseased, you can save the young; 

 you can utilize the milk if pasteurized, therefore the principal 

 hardship would be to obey your expert strictly. A few words on 

 pasteurization of milk will perhaps be of value to you. If milk 

 is raised to a temperature of 157 degrees of Fahrenheit, it will 

 give it a cooked taste. If milk is heated gradually until the tem- 

 perature reaches 186 degrees Fahrenheit, or to 176 degrees for 

 nine minutes, 149 Fahrenheit for 15 minutes, the bacilli of tuber- 

 culosis are all destroyed. Cooked milk is just as good for food 

 as raw milk, except for infants. 



Questions That Confront You. 



If you were going to have your herd tested, what are the 

 questions that confront you? The first thing of all, you need a 

 man of judgment, experience and authority to make the test. 

 Any one can learn in a short time to read a clinical thermometer, 

 to load a syringe and inject its contents into a cow, and to put 

 down notations on a sheet of paper, but it takes years of study 

 and experience before one becomes an expert and able to tell a 

 true and genuine reaction in every case. For example: An ani- 

 mal may show evidence of the reaction as early as five or six 

 hours after the tuberculin has been injected, or it may be 24 

 hours or longer before there are any evidences of it. Again, an 

 animal in the last stages of the disease will not react at all. In 

 one instance I found six cows that did not react, but I was able 

 to determine that they were diseased by clinical evidences. When 

 the post-mortem examination was made, every one was found to 

 be so badly diseased that they were all consigned to the tank. 

 What would an inexperienced man have done in such cases? 



The bovine species is more susceptible to external influences 

 than any other class of animals. The slightest thing may cause 

 a disturbance between the equilibrium of the dissipation and 



