Daily new dominion. [volume] (Morgantown, W. Va.) 1897-1906, 1899-08-11
W. VA. AGRICULTURAL EXPERT.
MENT STATION.
Continued from First Page.

the steps that led to the discovery Of
this method, although this brief out
line can give but very feint idea of
the work involved 1t is good ex-
ample OF the rugged, roundabout
route which-and which-olone is like
ly to lead to a real discovery, and fur
nlshes an answer to the question
that is asked as often as discovery is
made-sswhy didn't somebody think Of
that before?o
This work has been well received by
the agricultural and dairy press. We
give clipping from a conservative
paper of each class. The Jersey Bull
letin has devoted a number OF col
umns to the work, but their position
is clearly defined by the following brief
paragraph:
"This matter has a decided COM
mereial importance, and should be
probed TO the bottom, even If 1T re-
suits in only partial success, or fail
ure. The public is looking for some
method for preserving the sweetness
Of milk; the public don't care a snap
how it's done land neither does the
Jersey Bulletin) so long as the digesti
bility and wholesomeness Of the milk
are unimpaired: and, while this plan
Is still in its embryonic stage, the ex-
pertinent should be encouraged. We
should like to reprint the report en-
tire. etc.
The Rural New Yorker has publish
ed an article on the subject almost
every week since the report appeared.
The following paragraph is fair ex-
ample:
"The West Virginia Experiment
Station (Morgantown,) has issued bull
letin So by Prof. B. III. Hite, which
gives the results of some experiments
TO test the effect of pressure in pre-
serving milk. This bulletin is very
interesting indeed and the conclusions
seem to be, that where milk can be
put under a powerful pressure it Will
keep sweet from twoto four days long
er than milk treated in the ordinary
way. An ingenious and powerful ma
chine for applying the pressure was
devised. Not only milk but meat
and other substances have been treat
ed in the same way; for example, q
pressure of forty tons and q tempera
ture of about 126 degrees Tor an hour
afterwards are found to have a marked
effect on the keeping qualities Of
meat. Experiments are not conclu-
sive thus far, that is, the details have
not been worked out; but so far as
they have gone, they seem to Indicate
that powerful pressure applied to
milk or other substances does act to
destroy or weaken the bacteria that
cause souring or decay. We shall try
TO give later more about this interest
ing experiment, with possibly the
opinions of other dairy experts.
Later they announce that "the ex-
perts did not seem to know very much
about the matter, from which it
would appear that the work is certain
ly original. Finally the silence was
broken by the veteran dairy chemist
Prof. Babcock, who stated that he re-
garded the work as "a valuable con-
tribution to what has been known con-
corning the conditions which affect
the growth of bactaria in milk"
And the New DOMINION, after
watching with interest every phase Of
this investigation for more than a
year, will, add that Bulletin IS is a
modest, concise, but clear and reada-
bic report of an investigation Of which
any station in the country might well
be proud, and if this Investigation is
fair sample of the work in progress
at the station (and we believe it is)
the station people deserve the hearty
support Of every farmer in the state.