ILLINOIS DAIRYMEN'S ASSOCIATION. 177 



handling the product. The milk is delivered to these plants in 

 [the morning, and the morning and evening's milk are kept separ- 

 ate. The milk is then weighed, tested, put through a modern 

 sanitary filter, through a pasteurizer and heated to a temperature 

 of 100 degrees, flows over a modern aerator and cooler, is cooled 

 idown by the means of brine to a temperature of 35 degrees, or 

 •lower, put into cans which are stored in a refrigerator room, cool- 

 led by artificial refrigeration and are held there until train time. 



By this method the milk reaches the dairy within a few 

 jhours and the temperature of the milk and cream when received 

 is about 40 degrees. Getting the milk into this condition direct 

 from our stations enables us to take the proper care of it at our 

 end of the line, which we do by refiltering and repasteurizing, 

 which is immediately bottled by a modern bottling machine and 

 put in cold storage, when it is ready for delivery. 



By this improved method of handling the milk, we are able 

 to give our customers a quality of milk and cream that in pre- 

 vious years was unknown. 



If there are any person or persons present who are interested 

 in the shipping of milk and cream for the city supply, I urgently 

 request them to take every precaution they possibly can to see 

 that the milk at their end of the line is properly taken care of, and 

 I sincerely trust there will be other shippers who will carry out 

 similar plans for the handling of their product as our friend has 

 been doing along the Vandalia line, by equipping their stations 

 in such a way that not only will they be profitable to themselves, 

 but beneficial and profitable to the dairy they ship to in the city. 



Thanking you very kindly for the attention you have paid 

 to the reading of my address, which I assure you is appreciated, 

 and which some day I may be able to reciprocate, I am, yours 

 truly, Ben C. Hauk. 



