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[niO-RINTKD r»OJI TlIK AaBK'l'LTL'BAI, JoLRNAI OK H.C.] |Y dl!M-UMHiiiii with yon Is to Im- iirlnmrlly conccriM-d wUli iiillk ami milk Iirohasc of the question than nm I. All I will say is tills: The neiesslty for Incluillii); milk In the illet. esijeclally In the diet of the youiiK, and iMirtlcnlarly of tlie infant, lias IsH-n esluhlislntl Is-yond any ]M>8Hibh> doubt. The drnniatie Investisatious of Hopkins, of McColliim, and of otlier workers have Irrefutably demonstratctl that not only is milk necessary as a food, but that It Is iKjsllively essiMitlil on acrouiit of the );rowth promoting substance therein mn- talued. , To-diiy we hear umch with regard to the high cost of living. I am not au wonomlst, and am therefore not coniK'tent to siibndt oiiservatifiis cu this Imisirtant question. Jt is a truism so olivlnus that jiosslbiy I should apologize to you for venturing to present it, that one of the basic factors responsible for the high cost of living is lack of jtroductlon. We must have increased production, and then conserva- tion of that which has been produced. Lack of conservation constitutes waste and s|)oliage. Waste and spoilage in milk and milk jiroduets are priucitnlly due to the activities of the bacteria. Waste and spolhisre are pilncipaily due to the failure to exer'lse the proi>er control over the bacterial population of tiicse products. The nature of our loss 'lud the amount of our loss due to siioilage are what we pay for our bacteria — the high cost of bacteria. I am quite sure that It is not necessary to take your time in dealing with the bacteria In the -pcelHc sense. As cultivators and culturlsts of the soil, you arc so well aware of the part which tlie bacteria play in ail the processes of nature that it would lie not complimentary on my part to impose uiion you a detailed discussion. The point that we are concenied with is the fact that, while these organisms are so small, these single-celled plants are so minute that they have to be multiplied at least 1,000 times l)efore they can be seen at ail under the microscope, their rapidity of multiplication is such that they constitute a factor of the most vital Importance. For a number of years the literature has contained references to the association of milk with certain specific disea^ies — with tuberculosis, typhoid fever, diphtheria, septic sore throat, aud so on. With us the number of instances in which these diseases have actually resulted from the milk-supply Is comparatively rare. Provided the cattle are healthy — and in tills respect no I'rovince in the Dominion is in such a happy position as is our own — it must be remembered thit. If outbreaks of the diseases cited above do occur, milk Is simjily a "carrier"; ; nd It cannot be empha- sized too much that such contamination arrives during, or sut sequent to, production. p We Bre «MiMitSiiKcMioerne(t with the rplntlon*bl|i of inilk to whdt In often cn!*(>«l Infantile (ilnrrhirn, ur aunmicr dincnNoii of chllilrcM. Hi>uii> y<>nra ago I wa« •Mwclated with Dr. Ilarrlion and Dr. Savage In coudurting n Iractcrluloglcal InvMtl- cation Into tbe mllk-iupplr of the CItjr of Montreal. We oxamlned a great number of aamplea from tbe varloui parta of tbe Province, n-preacntatlve of tbe dalrlea •applying tbe City of Montreal. At tbat time tbe death-rate of Infanta under one or two yean of age In tbe City of Montreal was equalled only by the death-rate of Infants of aimllar age In Chile; thirty-two out of every hundred nt thia age died, due largely to diaeasea of an tnteatlnal nature. These cmiea were partly and poaalbly largely due to rontumlnntcd milk; but I wlah to tell yuu thnt om ii nault of that wur'' the condltlona In Montreal are entirely changed. Further, aeveral years ago tbe City of New York bad a death-rate of children under five yean of a. b etireclation of the general hygiene of living Is through a ca^^palgn for hygienic milk. The br.ctcrlu associated with these troubles are prindiially the organlmis coming from Intestinal sources. We have already stated that, provided tbe cattle are healthy, all bacterial con- tamination arrives during or subsequent to the (irodurtlon of the milk. There ore cer- tain organisms In the udder of the normally healthy ciM, but they arc to a very great extent Innocuous. Hence the presen?e of bacteria Is preventable. Thus the cost of community loss in child-life, the fear of drinking milk on account of possible troubles to follow and the consequent lack of nourishment to tbe child on this account, further loss of child-life because of tbe lack of n'Hwssary milk, I )S8 of prestige to the purveyor, losa of cuatomere, and loss of Income constitute wnat tbe country, the community, and the dairyman pay for the bacteria— tbe high cost of bacteria. Fean have been expressed in some quarten regarding tbe Fraser Valley Farmen' Association movement in respect to the supply of milk to th3 <;ity of Vancouver. 1 have no fean at all in this direction. I am confldent that In a very few yean' time tbe situation as it exists to-day will In its development bring with It such condition* as will result In Vancouver receiving a supply of milk second to none on this con- tinent With the organization Indicated, all of you concerned financially, aa well as morally. In Its welfare, you are gradually golnr; to bring about conditioas associated with the production and distribution of milk such as could never have been possible nnder other circumstances. You will now all subscribe to the common welfare of the association, and you are all Involved In tbe moral req>onsibliity to tlje consumer. Through bis pocket each member will be educated to produce a hygienic milk. Let us return to wastage. We have said thnt wastage and spoilage are primarily due to lack of control and to mismanagement of the bacterial population of tbe milk and Its products. We have said— with specific qualifications— that the presence of bacteria Is preventable. In the State of New York some two or three yean ago milk and cream valued at $2,000,000 had to be returned to the suppilen by one creamery alone. Why? Because it was sour and spoiled. It was wasted, it waa thrown back on the producer, and no returns were available. During the war the Dairy Research Station at Reading, England, was asked by the Government to Inquire as to the losses of milk due to spoilage. The milk from two districts, producing 00,000,000 gallons and 76,000,000 gallons respectively, was Investigated. By the time the milk reached the city 1 per cf k. of It was not available for consumption by the consumer. It had spoiled or sour ^ At current prices that loss is computed at 17,000,000. There Is the loss in money, loss in terms of food, and loss of food for which there Is no substitute. The sums of 12,600,000 end 17.000,000 respectively are what the farmen and the community hare paid for their bacteria— snrely a high price to pay. In the work done jn tbe Montreal milk-supply by Harrison, Savage, and Sadler, we foond 2 that out of 000 ■nmpk'* «pmt> 0(X> iwmi;!.-! rppnUii we took would have b«en totally loat to the conMnuiilty; mid that lona would have bettn the price paid for tho bacteria— the high cont of bn.tcrl.i. Tlie fanwr piiyii it; the oonannier iwya It; the community paya It; the country pnya It. The experiment* ronductol by Dr. North, of tlio North Uboratorlea, New York, have confirmed the pontnlatc tli; > no per cent, of the auccem or non-micceaa In flghtlng the hirh coat of bnrteria la the man cnRnsHd In tho bualnen. Aa you know, cortlflod milk la milk prmluoed from herda free from dlaeaav on the iiufhorlty of n vcterlnnrliin. ni.iiiaKPd nnd hnndled by people aubJtH't to meectlon, nnd priNluced and handled under auch eoudltlona aa are authorised by a medical commlaalon. Bwli milk la to t-ontnln not more than 10,000 bncterin per c.c. at the time of aale In tho aummcr, nnd not more than 0,000 bin tiTin per c.c. at the time of aale In the winter. And It In poaalblc. under ordinary oomlltlona, with the greateat care, to produce milk with a ciintent nlinoat aa low. Two TYPES or COMMERCIAL MILK riTCCAR. BUCKLEY MB V/ILLIAMS r^ADnccriGLAno RRMS CERTiriEDMIlSCOnDITIOnS o«*m«v«L 22^.26 HOURS 40 7or AGC INLAB TEMP 160 eer- 1.15 -6.15 Das n0CL0T-p6 59r- 1.15-18.25 • kCECHEST • T15- 32.15 13"*"' IODOOSii%» 13 500 COLOn 8-13 UCTOSCPOi B^SSS^.gJ The charts here shown demonstrate the relationship of the bacterial content of milk to the length of period of usability of the milk. It will thus be aeen readily that diminution of period of usability Is the price paid for the bacteria. Further, the effect of temperature on the rate of growth of bacteria and on the comparatlre rate of growth of the different varieties of bacteria Is a factor of the utmost Importance. At the higher temperature the bacterial growth Is Increased and the rate of growth of the giis-produolng bncterla— the colon group— Is also Increased. Hence, with high temperatures Increasing the bacterial populal i, and thereby limiting the period of usability of the milk, we see the relationship of temperatures and the high cost of bacteria. These charts have been prepared from data published by the Dairy Research Station, Reading, England. When produced uader satisfactory conditions the milk did not clot for some considerable time (see details of upper chart) ; there were few bacteria, and hence the period of usability of the milk was accordingly long. Only eight of the aeveuty-flve samples contained bacteria of the colon group In 1 cc; 193878 HO CLOT mnaiilmw of tbla group am ausKKMIve of niniittrial <-hart an> of picvllwit iiunllty. rrom the lower chnrt It will Ih> amii Hint tlH> miii|ilM i-luttnl In a niiioh Mbort4r. Out of aixtr-nltw wimplea, fortr-niM contalmNl baftvrtii of the «>»«» group In 1 e.v. TIm intIoiI of uanlillity of the lullk here rtiireai-uiiHl wnii (imiililfnibly aluirtenMl; hewt Hie relHllnii betWMti the uunibeni ami the varletlea of the l>ai-terln, th«» time taken by milk tu ilot. uimI the •)»>rU ' of uaablllty of the milk; I.e.. the number i>f biuterlu |K'r »v. multlpiletl by lUKiM given the nuDib«>r per pint RRMS average COMOmONS AGE-rr3H0URS TEMP 66-85r 60-68F 1-2 DAYS 56 - 50>.' 1-3 " ICE- CHEST 6 "i/vc 18 "■ 69 *^" "" 200000 ™" BACtRIA 27 69 ■ ICO0O-20QD00 • " •24 •• 69 • "«" IQDOO " " COLOrt. .-49" 69 - liCTOSE POS The Inllnepco of tempernture ban uIru been tU'iiionatratwl by Rtoiklnj. of Cornell. He took duplicate aampk>8 of the fuinie milk. One portion held erfectly svieet to- twenty hours at 80° Fanr. The variation In time taken to clot Is due In these cases to the variation In numbers and tyiiea of bacteria present. Again, tiK' using of nnsterlilxed utensils and receptacles — utensils and receptacles which have not been 8teai'..dd to kill the bacteria— lessens the period of usability of the milk. Del^piue, of Manchester, has drawn milk into sterile bottles and Into the usual farm utensils reqiectiveiy. In tlie former he found 100 bacteria per c.c. anO In the latter 4,300 bacteria i»er c.c. The former contained 800 bacteria jwr c.c. and was still sweet twenty-tliree bourn later; the latter contained 23rt.e remembereoaslbility wherever the care and control of milk Is involved. I I ri»r unlMi the «-«re ami cnntml I* Intpniicotit ami tliti|h, tlu< liMltvltltMl nitwiinMT iMUnt fijux-t lo BUfriT fnmi ami jwy th*- |>i unity for thf htgli cmt of hn<-t<*rlii. We nrw aiHiH*tlnM>« i|iH>«tliHinl aa tn< . f iNiit.Tln ulv.. im iiiiK-h liifonr tloii. Itefore we can tully Interpret these iiiiiiilkTa, however, we ahould know not «..ily th« total niiinlter of barterlA. hut aoniethlnrf «f th«' VHr'« prenetit, ««>lri thliiB of the ioullrliiliM lllKler whiiii l!ie liillk liilH lieeii t>riMlui-erHti:n> at whkh that milk haa U-en Iwhl alm-e It waa |inMltii'«'<|. If »he liiforiii.i ' ><'n here lntliiiate«| Im taken Into eiinaloerntlon, I nm llriuly "mvliii-ed „f the dmlrabllny <.f fliulliiK tlM> ••••iint of Imeterln fur thi- |>iir|HHH> of Inli-nirelliiB the hyxlenic (|iwility of milk. liet ui. (iiiiakler butter for a few moiiieiitN. Hterloratlon hiul, howevtP, act In. ami I wua nitkiil to Anil. If iMiaalhh-. the «-nuae of aiiih. With my naalHtnnt. .Mr. Volluni, I hn>e bi-en .■tutueiil ii|H>n the problem, nml the ihita aeci ilateil up to the preaent la aiittli'lent ti. «iirrant ua In anying thnf the dWerloratlon la the ri-milt of the action of i-ertnln atriiliia of bacteria. The butter la atlll. of courm-, mnrketnlile. tint Ita vhIh> haa ihH'reawil to tlie extent of aevcral wnta per pound. Tlie maiiiifncliinT of tula butter and the community nt largo have imld the prU» for the bacteria ; and eve- uu one car-load of butter the price thua paid la Irigh. A few dnya ago the flneat Pr«i.'> butter woa aellliig at 73 ceuta and 72 cenU per pound on the wholeaale marke.. Dairy butter wna lUted at tlO ceiita per |Mmnd. 'Oila dlfTercnce of la to 13 centa [mt pound la largely the reault of failure to eliminate and control the bacterial |Nipulatlon of the cream uaed for the making of the butter. The maker of th<» butter wild at 00 wita p»r pound la a vlrtlm of the high coat of bacteria. Mr. Preaident and geiitlenien, Juat one word more. Tboae of ua who for n longer or a ahorter time have been engoged In nn attempt to acmmulato data relating to the hygienic qualltlea of milk have undoabtentlmetre. I>oea It seem Juat that the man who iirmlucea a milk with a few t'jonaand bacteria per c.c. Hhould receive exactly the anme price per pound of butter-fat for his milk aa the man who producea and kcIIh a milk with iiiiiiiy mllllona jier c.<-.V U It not largely for the man who sella milk plus bacteria that »hc exjienae of Inapectkni li neeoaaltatei'l, and that the moat expenalve machinery is neceaaltated In ordi • that the milk ahall be purveyed to the public In a o/nditlon such that they may «l(h twfety '^>iianme the same? Is it not largely for ttmh that cold •^orage must l«« ln!«l««d upo ' Does It not aeem that the time ha« -^niie for the man who keepa imt ■ barteri ,i be paid for hia .ire and management In io doing, Juat aa be la paid f r his cut Wllty, iid faculty when It coineg to n queatlon of breeding in the butu-r fiit? n, W not iIk man who prmlucea a milk which by reaaon of ita low bacterial popiiUitlu' haa a long (leriod of uaablllty lie paid more per iiouihI for butter-fat than flu lui- ho aeiulH in milk lii.ving a llinltiHl iierlod > f uaabiiity? Already the prmlucer of milk la paid to bre«il In tl>i' butter-fs ■^. -m tu breed In the butter-fnt, oad to keep out the bacteria. A small Membership Fee to the B.C. Dairymen's Association m- jrcs for you your choice of "Hoard's Daii/man" or "Farm and Dairy" lot . ->* year, all reports and publications of the Association, and assists in educatior «ork snch as the publication of this pamphlet. J. W. BERRY, President, Langley Prairie, B.C. H. RIVE, Secretary-Treunrer. Dept of Agti'cultnre, Victoria,