LLINOIS DAIRYMEN'S ASSOCIATION. 



37 



The other day I was in Ira Mix's office and he has been putting in 

 some pastuerizers. He thought it was the best in the field. He had 

 been having some of his pastuerized milk brought to the office and had 

 them sitting on his desk, and he asked me what I did to my milk to 

 make it keep longer than the pastuerized milk. I mention this just to 

 show you what it is practical to do. You don't all need to go to the 

 expense or take the time and trouble I do with my milk, but I will tell 

 you, there are openings all over this country to do high grade work, 

 "higher grade than is being done at present. There are people who are 

 willing to pay you for it as soon as you convince them you are interested 

 in your work, and establish confidence between you and them. You 

 have got to convince them you are going to do this work and you will be 

 paid for it. You have got to stand on guard ; It's worse than standing on 

 picket line in the Civil War. I never had anything that nerved me up the 

 way this does, to stand guard over this enterprise. I tell you it is hard 

 to find men who will stand guard if anything happens to you. We all 

 make mistakes. The trouble is to see troubles ahead; we can see a 

 stone wall when we run against it. We need to see these things in time 

 to get by them. I tell my men it is all wrong not to know it is wrong 

 until it comes back from the other end. It destroys confidence, and con- 

 fidence is the foundation of this whole work, and you must retain it; 

 you cannot handle it with gloves on. You have got to have grit enough 

 to do anything that comes along, and you have got to study all the time. 

 I am studying just as much as I ever did, and when I am home my at- 

 tention is all diverted to that enterprise. 



Now, Mr. President, are there any questions on this work, for if 

 there are I am willing to answer them? 



Prof. Fraser. — Did you explain how we found the amount of dirt in 

 those milkings under different conditions? 



Mr. Gurler. — No, that is the bacteria side of it. 



Prof. Fraser. — The way it was done was we milked the cow and then 

 took a dish and put in the pail and held it in the same position and the 

 milkers went through the operation for four and one-half minutes without 

 drawing any milk. The udder was washed and this operation was 

 repeated. This dirt was washed out in a small weighing tub, and this 



