LLINOIS DAIRYMEN'S ASSOCIATION. 



213 



brewery. He soon demonstrated to the satisfaction of the proprietor 

 that he was right in so far as he was allowed to carry out his ideas. 

 Little by little Hansen advanced, and it was only a very few years until 

 the brewery was practically placed under Hansen's control so far as the 

 execution of his ideas and methods was concerned. This brewery was 

 the germ from which the present scientific method of brewing sprung. 



Brewing today is quite a different thing from brewing of twenty years 

 ago, for then it was a hap-hazard business, today it is absolutely safe and 

 the results can be determined before hand; then the brewery was a flilthy 

 establishment, today it is as clean and cleaner than most bacteriological 

 laboratories, in fact some of them are more appropriately likened to a 

 surgical operating room. The same precision that is used in the labora- 

 tory is used in ( these breweries. Cleanliness to them is the secret of 

 success if we link it with the knowledge which has come from Pasteur 

 and Hansen. I go into this detailed account not simply to acquaint you 

 very briefly with the past industrial development but mainly to have 

 you depict fn your own mind a picture not dis-similar in many of its 

 phases from what you see in your daily dairy vocation. Your profession, 

 if anything, is more complicated. There are more questions to consider, 

 more problems to solve. You are not perhaps so well able to control, 

 yet, in the face of all this, you will always find room for advancement, 

 food for thought — stimulation, ideas to carry into action, from the picture 

 which the manufacturing of beer has given to you. Most breweries know 

 the value of a scientific foundation; most dairymen do not fully appreciate 

 it. 



Milk is an unstable body. Apply to it physical or chemical agents 

 and you immediately change its nature. Milk after being exposed to the 

 air is not milk as it exists in the udder of the cow. Milk after it has set 

 twelve hours is not the same as milk which is just freshly drawn. We, 

 therefore, have a product far more susceptible to change than the product 

 which the brewer works with. More than that, milk is open to contami- 

 nation from diverse sources which are far more difficult to influence than 

 those sources which the brewer has to contend with. While we are 

 proving dairying more difficult, we do not necessarily admit that methods 

 cannot be improved, that we cannot have a better milk, that we cannot 

 secure a better product than we have at the present time. When they 



