ILLINOIS DAIRYMEN'S ASSOCIATION. 221 



organism develops rapidly. Germs which grow very readily between 

 eighty and ninety degrees, do not grow so readily between forty and fifty, 

 and on the other hand, there are germs which will thrive quite readily 

 between forty and fifty which will not grow readily between eighty and 

 ninety degrees. It may be said in general that most germs find their best 

 temperature limits between seventy and onehundred degrees. The matter 

 of cooling, therefore, cannot be emphasized too greatly, its significance is 

 far reaching. There is too little attention given to it by dairymen, simply 

 because they do not realize its value. 



I should like to leave you with a few concise statements which I am 

 confident are essential to dairy progress and success. 



1. To obtain the highest grade of milk for consumption, for butter, 

 or for cheese, absolute control of the milk is necessary. 



2. This control is secured only through proper manipulation of the 

 milk immediately after it leaves the udder. 



3. Cleanliness or the minimum of germ content, the greatest possi- 

 ble interchange of gases in pure air, and cooling with continued low tem- 

 perature till used, make this control possible. 



4. Starters or other devices unless it is pasteurization will have 

 little influence upon milk which has not been subject to the above treat- 

 ment. 



• 5. Milk under control is susceptible to such methods and handling 

 as the operator may see fit to employ. 



METHODS OF CORN BREEDING. 



By Cyril George Hopkins, Ph. D., Professor of Agronomy in the Agricul- 

 tural College and Chief in Agronomy and Chemistry in the 

 Agricultural Experiment Station, 



It is a well establishes fact that there now exist markets and demands 

 for different kinds of corn. 



The price of corn varies, say, from y 2 cent to 1 cent per pound. 



