FORTY-THIRD ANNUAL CONVENTION 73 



tides moving inside on the bottom of the bottles. It is ahiiost* 

 never that you can find a bottle that does not have some foreign 

 matter in the bottom of the bottles, do what you will. Buy a 

 bottle of milk in any city and put it in a place where it will stand 

 quietly for ten or twelve hours, look at the bottom of the bottle 

 of milk and rotate it slowly and you will see particles in the 

 bottom of the bottle. A certain amount of dirt apparently is 

 inseparable from the milk business, say what you will, it is there 

 and apparently always will be. 



Now, there is a vast difference — some milk is a good deal 

 cleaner than others and that is the point in which we are par- 

 ticularly interested. The amount of foreign matter is small, is 

 very small. As soon as it gets to be any noticeable amount the 

 eye will notice those foreign particles, protests will be made, the 

 dealer is poked up, or the producer, to see that the milk is kept 

 cleaner. The result is, if you go about the city and examine the 

 milk supply you will find it is very clean indeed considering the 

 conditions under which it is produced — our milk is a wonderful-^ 

 ly clean product, so that,j spoken of in the ordinary use of the 

 word, our milk supply is actually very clean, because when the 

 amount of filth gets to a certain amount the public just naturally 

 objects to it. The eye is a very wonderfully delicate measure of 

 the dirt in milk. 



4. Keeping Quality. Now, there is another thing which 

 enters into the question of milk quality. The matter of the keep- 

 ing quality of the milk, and that makes more trouble to the pro- 

 ducer and dealer and the consumer as well than any of these 

 other items. We take chances on the healthfulness of the milk, 

 we pay practically little attention to the food value, but we are 

 particularly sensitive to, and make a good deal about this 

 matter of the keeping quality. You know you have mill* 

 delivered this morning and when at supper time it is sour you 

 begin to discuss if you don't need another milkman. That 

 matter of the souring is the thing that does really make the most 

 trouble, it is the bone of contention all down the line. It is 

 brought about by the life in the milk as it has been pointed out. 

 The important thing for the production and handling of milk is 

 to remember that this life is introduced into the milk mainly 

 through utensils that came in contact with it, the pail, the strain- 



