THIRTY-SIXTH ANNUAL CONVENTION. 77 



filth has gone in it stays in ; about two-thirds will dissolve before 

 it gets to the strainer. If you have any idea of filtering out bac- 

 teria, kindly disabuse yourself of that idea because you cannot 

 do that. The best a strainer can do is to pick out the large par- 

 ticles like straw, etc. What kind of a strainer is an important 

 point. 



My experience has convinced me that one of the most dan- 

 gerous things you can use is the cheese cloth strainer. When I 

 '\vas connected with one of the large condensing companies of the 

 east, I fought the use of a cheese cloth strainer. I appreciate the 

 fact that it is an effective strainer, but the trouble is that not one 

 out of ten men who are using it can really clean it. There is 

 nothing more difficult to remove than the particles even after it is 

 washed and with washing powder too, you can sti-ll see particles 

 of milk. It simply means that you are infecting that nice clean 

 fresh milk with these bacteria with which the strainer is teeming. 

 If I use a strainer at all I would use a wire one. You can use a 

 brush and scrub it, and you can see it is clean. I feel that the 

 strainer is an important point. In many cases it does more harm 

 than good. 



Now the cooling of milk is an important point. Bacteria 

 are living organisms and if they are exposed to cold they cannot 

 grow. They remain asleep as long as the milk is cool. The 

 quicker the milk is cooled the longer the milk is kept. Now that 

 is one of the greatest secrets: low temperature, — cool the milk 

 down as fast as possible after it comes from the cow. That is 

 one of the greatest things that you can do if you want to pro- 

 long the keeping quality. If you have ice you have no trouble 

 in cooling it to 45 degrees; if you have no ice cool it to as low a 

 temperature as you can. 



Let me refer right here to your own milk in Illinois and 

 what can be done and what has been done in your own state by 

 proper care in the way of cleanliness and a low temperature. Mr. 

 Newman has referred to it. Mr. H. P. Gurler sent milk to the 

 Pan-American in 1900, and while the French and German milk 

 spoiled and got sour in one day the Illinois milk stayed sweet 

 for twenty-one days in spite of the fact it traveled 4,000 miles 



