Live Stock. 



516 



f December, 1910. 



come to believe that bovine and human 

 tuberculosis were distinct diseases. 

 Even Koch's high reputation did not 

 succeed in convincing the bulk of the 

 medical profession that his view was the 

 true one, his own opinions seem to have 

 undergone considerable modification be- 

 fore his death, and in any case it is safer 

 to act on the hypothesis that the tuber- 

 culous cows are a possible danger to 

 human health until the contrary has 

 been proved beyond doubt. But- the 

 case for the preservation of milk from 

 disease germs does not rest by any 

 means exclusively upon the risk of 

 tubercle infection. Dr, Newell reminded 

 his audience of an incident of which a 

 Calcutta audience would hardly have 

 had need of being reminded — the out- 

 break of cholera among the General Hos- 

 pital Nurses, in which seven died, and 

 which was attributed to infection from 

 cholera germs on the hands of a masalchi, 

 who had washed some vessels into which 

 milk was afterwards put. Imagine, says 

 Dr. Newell, the possible harm that might 

 be done by a man with hands like those 

 of this masalchi milking cows. Whether 

 radical measures for securing a pure 

 milk supply are possible depends upon 

 ■the progress which any locality has 

 made in sanitation. It is encouraging 

 to know that in Lahore a system of 

 voluntary dairy inspection and certifi- 

 cation came into force on July 1. Those 

 who adopt the hygienic measures in 

 their dairies according to Dr. Newell's 

 directions will receive every month a 

 certificate signed by him after in- 

 spection, and twelve continuous certifi- 

 cates in the year will merit a diploma. 

 In the process known as Pasteurisation 

 we have, however, a simple and practical 

 method of rendering milk safe. Dr, 

 Newell saj's that commercially there is 

 no such thing as absolutely sterile milk, 

 because to raise milk to the temperature 

 that is necessary to kill all germs and 

 their spires is so to alter its properties 

 that it ceases to be milk. It is found that 

 heating milk to point below boiling — 

 preferably to MO degrees Fab.— is suffi- 

 cient to kill 95 to 98 % of all bacteria, 

 including those which most frequently 

 carry diseases like typhoid fever, tuber- 

 culosis, diphtheria, etc., to man. This 

 is called Pasteurisation, and it may be 

 carried out by simply placing a jug of 

 milk in a degchi of boiling water and 

 leaving it there for thirty minutes. 

 Milk which has been treated in this way 

 is more digtstible than raw milk, and 

 it keeps much longer. In fact milk has 

 been kept for years by being repeatedly 

 raised to a temperature of 140. Pasteur- 

 ised milk should be cooled as quickly 

 us possible, and it should be kept cool, 



as it has been ascertained that the most 

 favourable temperature for the growth 

 of disease germs is that of the animal 

 body, or from 97 to 103 degrees Pah. 

 Boiling is not recommended, in the case 

 of infants' milk especially, as it destroys 

 to some extent the nutritious properties ; 

 but Pasteurisation is attended with no 

 drawbacks. Another precaution is that 

 the milk should be Pasteurised as soon 

 as possible, before any bacteria it may 

 coutain have had time to produce the 

 poisons that Pasteurisation will fail to 

 destroy. With strict attention to 

 cleanliness in cows, byres, dairies, 

 milkers, sellers, carriers and vessels, 

 Pasteurisation would no doubt be un- 

 necessary — and so would a great many 

 of the medicines and patent foods that 

 are now in demand. Dr. Newell men- 

 tions the more elaborate tests that are 

 available for the detection of the various 

 germs that are found in milk, but they 

 are of a kind that belong rather to the 

 laboratory than to the kitchen. It is 

 satisfactory, however, to know that such 

 weapons of precision are being used in 

 the warfare with disease. 



WORLD'S CHAMPION MILKER. 



According to the American papers a 

 new world's butter record has been put 

 up. In Chenango County, New York 

 State, it is claimed that the best cow the 

 world has ever kuown has been produced. 

 The name of this cow is DeKol Queen La 

 Polka II. She is a Holsteiu, owned by 

 Clayton Sisson, who lives near a small 

 village named Sherbourue, and was pur- 

 chased some time ago from a neighbour 

 for £35. 



The "New York Tribune Farmer" 

 says that the record made by this cow 

 is as follows :— 



Butter record— Seven days, 35"84 lbs. 

 Butter record— Thirty days, 145-10 lbs. 

 Milk record— Oue day, 124 lbs. 

 Milk record— Eight days, 841 8 lbs 

 Milk record-Thirty days, 3,376.9 lbs. 



Just reflect for a moment what this 

 means — more than a ton and a half of 

 milk from one cow in thirty days. 

 There is ouly one cow in the wide world 

 that has ever beaten any of the above 

 records, and that animal was Grace 

 Fay ue IPs Homestead, owned by H. A. 

 Moyer, of Syracuse. She made 35*55 

 pounds of butter in seven days Mr. 

 Moyer was offered £1,600 for this cow 

 right after the test was made, and in 

 two weeks from that day the animal 

 was dead, having contracted pneumonia. 

 The cow that has tested nearest the Shei> 



