88 
GEORGE H. BAILEY. 
been killed, Dr. Burton informed him that he had destroyed 
every representative of a certain family in that herd. The same 
thing occurred in a recent slaughter of 36 out of 58 Jerseys and 
Ayrshires at Westbrook, all the offspring of the cows that 
proved to be diseased, reacted, while the calves out of the cows 
that proved sound, failed to react in every instance. 
The law of heredity works just as actively now as it did in 
the days of Jacob, and that like will produce like under like 
conditions, is just true of the producers of milk and butter now 
as is was of producers of ring-streaked and speckled color in the 
time of the patriarchs. 
Among the human family, as well as among the ox tribe, has 
Pharaoh’s dream been constantly repeated, from the days of 
Joseph to the present day. The seven well-favored, fat-fleshed 
kine have been devoured over and over again by the seven ill- 
favored and lean-fleshed kine, which Dr. Peters says he has not 
the least doubt were suffering from tuberculosis. It is not even 
necessary to have the seven ill-favored kine to devour the seven 
healthy ones ; for if a single tuberculous cow be placed in a 
dark, badly ventilated stable with the seven well-favored ones, 
kept under unhealthy surroundings and forced to an enormous 
yield of milk, this single lean-fleshed individual will in time 
succeed in dooming all the herd. Notwithstanding the fact that 
the milk from the herd yields the desired 13 per cent, of total 
solids, yet there will be “death in the pot,” or rather in the 
milk can—“ consumption at six cents a quart ” or cholera in¬ 
fantum at the same price, or perhaps a pleasant mixture of the 
two commodities combined. 
Dairying is the principal industry in Denmark and the prac¬ 
tice of Denmark is to test their herds with tuberculin and then, 
after the discovery of tuberculosis, instead of destroying them, 
those found tuberculous are preserved and isolated from the 
healthy cattle. The milk from the reacting animals is used. 
They found that by heating the milk from these reacting ani¬ 
mals up to 165° or 170° makes just as good butter as milk that 
is not so heated and brings just as high a price in the market. 
