The Delta independent., 1921-10-14

would produce llQulu Inllk LeSt1ng
$50 per cent A gallon of milk will
make a pound of powder and three
pounds of powder a pound of butter.
The skim-milk remaining after the
butterfat has been removed would
have all the properties Of any skim
milk, and could be used for any pur-
pose for which skim-milk is suited.
At present prices this skim-milk
would be worth cents per quart.
Less than thirty seconds from the
time the natural milk is introduced
into the cell the milk powder may be
removed, dry and cool enough to pack
for commercial purposes. To see it
fall. gently as snow flakes on a calm
winters night, is wonderful sight.
especially when one visualizes its pos
sibilities, not alone from commercial
standpoint but from the standpoint of
the beneficient effect it's use will have
on the welfare and health of the hui
man race, because eventually it will
put milk, the indispensable food, with
in the reach of all.
In no sense is the Dick process an
Four years time and sew
eral hundred thousand dollars have
been spent in perfecting every detail
until now the process and product are
commercially perfect. Those inter-
ested in it have not permitted any
publicity until it was absolutely GER
tain that it was an entire success.
The keeping qualities of the powder
have been tested in every possible
way. Samples in containers not seal
ed Theoretically. but with ordinary
covers have been shipped around the
world and the powder found to be in
perfect condition. There are already
six plants in operation, each with
daily capacity of 5000 pounds Of fin
ished product. To supply plant of
this capacity 1000 cows are required.
Milk producers delivering milk to
these plants are realizing 80 cents
hundred more than they can get from
any other source.
A plant requires no specially built
Motors. blowers, etc. now
in use for many other purposes are
readily adapted for use in the Dick
process.
Mr.. Dick is an amateur rather than
professional scientist. For many
years he was in charge OF the work OF
a large community center in one of
the biggest universities in the middle
west. Young men attended the uni
yersity who were patching" and who
looked to him to help them solve
many difficulties, were continually
L.. Il
telling him of the trouble they had In
getting milk. They would leave their
rooms early in the morning and not
return until late in the afternoon
They frequently found the milk LETT
for them spoiled, and then. too, they
would often forget to put out the
empty bottles, etc, so that settirg
milk was quite an annoying proDlen.
In irving to help them solve it Mr..
Dick started looking around for
powdered milk on which, when it was
reconstructed. the cream would rise.
and which retained unimpaired all the
food values of normal milk. To his
surprise there was no product of that
kind. Upon making inquiry he was
told that many had tried to produce
such a product but that so far failure
had been the lot of every one. 10
Mr.. Dick. however. the difficulties did
not seem impossible of being sur
mounted. and realizing the wonderful
amount of good such product wouid
do his fellowmen, and with no thought
of it's commercial possibilities, he set
about working out process OF de-
hydrating milk that would not chanse
the physical structure OF the butter
fat globules or destroy the health
regulating and growth producing vita
mines. nor precipitate the mineral SUD-
stances.
He was told by everyone. laymen
and experts alike, to whom he ex-
planned what he had set out to DO,
that it was impossible OF accomplish
ment. Now, Mr. Dick did not know
enough to know that they were right.
and ON the principle of where angels
fear to tread" he set about his task.
Anyway, time proved they were
wrong. and after many vicissitudes
victory crowned his efforts.
nj the work of perfecting his ideas
ba has had the invaluable co-opera-
,ion of Professor r. NJ. Washburn.
Professor Washburn was dairy ana
food commissioner of Missouri and
was afterwards professor OF dairy nus
bandry. University Of Minnesota. Dur
ing the war he was in the employ OIL
the Bureau of Animal Industry, De-
nartment of Agriculture. as "Dairying
Manufacturing Specialist" His studies
in milk its production. it's value as
80 and In fact. everything con-