32 ILLINOIS DAIRYMEN'S ASSOCIATION. 



can't all get there at once, sure; it takes time. It took me a long time 

 to get where I am, and I don't say I am making the best grade of milk. 



Well, to start this, there is no quetion but that the public are demand- 

 ing a better grade of milk than they have been getting; the consumers of 

 milk are demanding this, and the creamery men are demanding it. I 

 don't know whether I ought to say demanding it; I don't know that you 

 are quite demanding it. How is that, Mr. Long, you would demand it if 

 you were sure you could enforce your demand? 



A. Mr. Long. — That's right. 



This is a tremendous subject; I feel lost. But there is no question 

 but that there are many dairymen that think they are doing fairly well, 

 that are way off in their work. They don't know what a poor grade of 

 work they are doing. There is great need of instruction along this line 

 here; a great field for our experiment stations for such work, and Mr. 

 Glover is doing this in the northern part of the State, getting them inter- 

 ested and teaching them the errors of their ways. 



Many of us started in and got into a rut and doing things the way we 

 were taught, and keep right along doing it, and some of us don't want to 

 get out of this rut; would rather keep on doing work in the same old- 

 fashioned way. It is a question whether you are going to whip them out 

 of it, or whether you are going to lead them out of it and put conditions in 

 such a way that it is to their advantage to get out of their old ruts. 



I made a statement one time at a meeting, that we were consuming 

 more filth in our milk than any one article of food. Just think of that! 

 It is deplorable. But there are many dairymen, as I said before, that do 

 not realize that fact. 



Is Mr. Fraser present? I would like to have him tell us some of the 

 results of their work? 



Maybe Mr. Erf will tell us? Can you tell us what you discovered 

 under the udders when they were unwashed and dirty, and the conditions? 



Prof. Erf. — That is a topic that is too large to handle here. But under 

 the unwashed udder we have at least 3,000 bacteria. We have some 

 charts which would illustrate this much better. The same is true in 

 feeding before milking and feeding after milking; that is, allowing the 

 stable to air out and allow the dust to settle before milking. And then 



