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APPLICATIONS OF BACTERIOLOGY IN EUROPE, 85 
two facts, the demand for sterilization and pasteurization is 
absolutely sure to grow in the future. It might be well for 
our own dairymen in the United States to take a lesson from 
these facts and to be prepared in the near future to furnish our 
own public with a similar grade of pasteurized and sterilized 
milk. For it is pretty certain that a similar demand is to 
arise in this country. If some of our milk companies would 
establish as successful a method of pasteurizing milk as has 
been adopted in Copenhagen, and should use the proper means 
of introducing it into our cities, there is no question that the 
scheme would meet with very great success and would un- 
doubtedly yield large financial returns to its originators. Al- 
though the people of this country are not so alarmed over the 
dangers from milk as are the Europeans, nevertheless we drink 
much more milk than they do in Europe, and if the consumers 
of milk could be promised absolute surety against disease, and 
at the same time be furnished milk at the same price as the 
ordinary milk, there is no question that the method would be 
exceedingly popular from the very start. | 
II. BACTERIOLOGY IN BUTTER-MAKING IN EUROPEAN 
DAIRIES. 
The influence of bacteriology upon methods of butter- 
making has not been so widely extended as has its influence 
upon matters connected with milk supply. If we look over the 
various countries in Europe we shall find that the southern 
Continental nations and England have, up to the present time, 
been almost unaffected in their methods of butter-making by 
the facts connected with the discoveries of bacteriology. On 
‘the other hand, the northern nations have been more influenced 
thereby, and in northern Germany, and more especially in 
Denmark, the methods of butter-making have been almost 
completely changed within the last ten years under the in- 
fluence of bacteriological discoveries. In the butter-making 
communities in northern Europe, the whole process of 
handling the milk from the time that it leaves the cow until the 
time the butter is ready for market has been entirely revolu- 
tionized. The methods adopted there are only somewhat 
slowly extending into other countries, but apparently it is a 
matter of a few years only when similar methods will be 
adopted everywhere that there is an attempt made to obtain a 
high quality of butter. 
S.—7 
