698 
CLAUDE D. MORRIS. 
the last deductions of the best products of their work. Civiliza¬ 
tion is gaining friends hourly and enlarging its borders daily. 
It is utilizing forces that hitherto were latent, that which in the 
past was refused, is now material of usefulness and adornment. 
As individual members of the veterinary profession we find our¬ 
selves to-day in the midst of momentous duties. Responsibili¬ 
ties which are not altogether new, but are forced to the front 
demanding a solution as one of the problems incident in our com¬ 
monwealth. The question of sanitary science, and its practical 
application by the profession, is confronting us with irresistible 
force. In no small degree is the health and wealth of the Em¬ 
pire State dependent upon our ability and energy. Are we equal 
to the emergency? The results of our professional career can 
best answer the question. The consumer of animal flesh, and of 
dairy products, is largely at the mercy of the tradesman, with 
the exception of a few firms, whose sense of honor and justice in 
their business relations with the public is based on the broad 
principle of dealing with others as they should like to be dealt 
with. It is to this class of business men, and to veterinarians, that 
the millions in our State, who daily consume flesh and dairy pro¬ 
ducts, can only depend upon as the proper persons to protect their 
table from unwholesome foods. The competition in the manu¬ 
facture and sale of food products is exceedingly spirited these 
days. This rivalry does not always tend to increase the merit of 
the article. The spread of disease among animals themselves, 
the many avenues by which disease is transmitted from the 
lower animals to mankind, and its eradication, are questions, all 
of which require a solution at our hands. 
There is no one article of food so universal in use as that of 
milk. Its composition possesses all the elements necessary for 
primary growth ; it is the initial and only food for the newly 
born, and continues as such for months. One of its physical 
characters, is its susception of untoward influences. It will re¬ 
ceive and convey the odor of its surroundings. The unpleasant 
flavor of certain vegetables, sour or fermentative foods which the 
cow may eat, are readily detected in the milk ; and of all food 
