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ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



went to cooling. There is where tke extra work come in, in cooling of the 

 milk as rapidly as possible. The next morning it was packed and shipped 

 by express to New York; then it was put on board a vessel in the refrig- 

 erator and started for Paris, reaching there Sept. 15th. The professor 

 wrote me that the milk reached there Sept. 15 in fine condition. They 

 found it acid on the 19th, but just when between the 15th and the 19th it 

 turned I don't know. Well, now that milk was not pasteurized, sterilized^ 

 or embalmed. I just want to show you what can be done with milk by 

 the proper sanitary conditions and cooling it rapidly, as soon as possible- 

 after milking. { 



I was led to go into this enterprise by financial men. The first thing: 

 was to have the tuberculine test. Then we had the cows in the stable 

 where we kept them lined up on the gutter. That is the first essential 

 point, so that the droppings go in to the gutter, and if they get dirty we 

 cleanse them off with warm water and a sponge. The stables are scrub- 

 bed out every day; we have cemen t floors. Cleanse them every day, and I 

 mean just what I say; we do not skip one day in the year. 



When we come to the milking time, the milkers have to cleanse their 

 hands and put themselves in proper condition and put on white suits. 

 The first few streams from each teat are discarded — that which reaches 

 out in the channel. We milk through absorbent strainers fastened to the 

 top of the pail, and pail being emptied so that it is not exposed to the as- 

 mosphere of the stable at all. This milk is taken to the milk room and 

 put through a centrifugal separator, and the principal object of this is to 

 hold the milk with the percentage of fat. As the cream and skim milk 

 run out of the two tubes we allow them to run back together, and as they 

 do we catch out one or the other. This milk goes over a cooler and then 

 goes through the bottling machine, and the metal seals are put on and, 

 they are put in the cases and shipped in ice sufiicient to take it through. 



Prof. Fraser: Q. I inferred from his first remarks that he wa&- 

 carrying the idea that the milk was tainted from the atmosphere, and 

 that the atmosphere was impregn ant from the vile odors of impure food 

 and not going through the cow. 



