70 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



a 



all we have to contend with now. Years ago coloring was a 

 common trick. It is an unfortunate fact that some milk does not 

 look as rich as it ought to and coloring used to be a regular trick 

 practiced by the milk dealers to give an appearance of additional 

 fat. This has quite passed out. 



Another thing, you who can remember fifteen years back, 

 will recall that the dairy papers usually carried advertisements 

 of milk preservatives. You have not seen an advertisement in- 

 tended for that purpose in quite some years. The use of pre- 

 servatives in our milk supply, thanks to the activity of our In- 

 spection Board, has practically disappeared. 



Skimming and watering though seem to stay by us, and 

 they will continue to stay by us just as long as we continue to 

 buy milk by weight solely — the temptation is too great for the 

 frailty of some human natures. After the habit of putting water 

 has taken ahold of a man, often he will stick to it after the time 

 of any profit has gone by. 



Now another thing we wish the milk protected from is the 

 matter of disease of various sorts, those of human beings, ty- 

 phoid fever which is most commonly occasioned by drinking 

 milk, diphtheria, and septic sore throats. One reason, I suspect, 

 why this community does not consume more milk per capita is 

 perhaps that you are of the opinion that the milk supply is not 

 quite safe. I suspect a good many of you have that subconscious 

 feeling and fight shy of its use on that account. Very frequent- 

 ly when at a meal at a hotel you will hear a man asking the 

 manager: *'My friend, tell me what do you know about the 

 milk supply, is it all right?" showing that widespread feeling of 

 distrust that is one of the limiting factors which keeps down 

 your consumption of milk. We should use at least a quart per 

 capita. 



Judge Quarton : ''You said a while ago four quarts per 

 capita. That would not only be a quart for breakfast, a quart 

 for dinner and supper, but you'd have a quart left." (Laughter). 



There is one element of health which we heard very much 

 discussed a few years ago and that was the healthfulness of the 

 cow herself as an element in this milk situation. Now I think 

 those who have given this subject of tuberculosis of cattle most 



