ILLINOIS STATE DAIRYMEN's ASSOCIATION. 8 1 



the prevention of infection by, and development of, microscopic germs 

 — surely this is progress. When thoroughly understood and appreci- 

 ated that these and similar operations are really for the purpose of 

 killing or retarding the development of living organisms, capable of 

 wondrously multiplying themselves in a very short period of time, 

 and causing the uninvited phenomena which so constantly present 

 themselves in the absence of these precautions, and when it is further 

 confidently known that the destroying agents are altogether foreign 

 to the prized liquid itself, shall we not use the means already at our 

 hand with more intelligence, in better directions, by more economic- 

 al methods and with, surer results ? It is so now. Those who have 

 adopted the germ theoy of fermentation in all its faces, and proceed 

 accordingly, are most and surest successful in the management of 

 milk. 



We have been so long accustomed to the idea that organic 

 bodies, and especially those of animal origin not wholly freed from 

 water, spontaneously decompose, it is exceedingly difficult, without 

 ocular demonstration, to fully comprehend that in and of themselves 

 such substances as milk, urine, blood, etc., are as stable and unyield- 

 ing to the inorganic elements as the stone of which the everlasting 

 hills are composed, yet this is the doctrine which is now and here 

 advocated. It is the docrine upon which is based the great domestic 

 and commercial interests in the canning of fruits, meats, etc., and 

 even in the dessication of these products. But, it may be asked, are 

 there no changes in the character of milk, in the flavor of cheese, as 

 in " ripening," or the quality of butter, as when becoming old and 

 rancid, not brought about by the action, direct or indirect, of living 

 things, too small to be recognized by the unaided eye? What, for in- 

 stance, is the reason that the liquid in which a bit of a calve's stomach 

 (rennet) has been macerated in a warm place, so soon causes sweet 

 milk to coagulate? Is this, too, dependent upon particles possessed 

 with an individuality of life quite independent of that of the animal 

 from which the stomach came ? Is, indeed the calf itself indebted to 

 such assistance from myriads of microscopic but effective agents ? Is 

 the digestion of our own dinners this day brought about, not wholly 

 by ourselves, but by multitudes of co-laborers that have never re- 

 ceived our thanks for their important services? 



The asking of such questions may be considered fanatical, even 

 distasteful or almost sacrilegious by some, yet he who thinks closely 

 und ob-'^erves carefully, especially if he has the time and means for 



