pure; mii,k. 25 



PURE MILK. 

 By E. D. Howe, Marlboro, Mass. 



Progress and improvement are the watchwords of the hour. 

 Inactivity means stagnation and stagnation has no place in 

 modern business life. Many, varied and rapid have been the 

 changes in the mercantile and manufacturing world. As evi- 

 dence of this we have but to recall the great strides forward in 

 the manufacture of shoes, clothing, machinery, tools, etc. No 

 longer does the shoemaker, with slow and laborious toil, cut and 

 stitch and peg until he produces from the stiff tanned leather a 

 single pair of coarse and ill-fitting, though serviceable shoes, but 

 with power driven machinery he divides with a score of others 

 the task of evolving a hundred pairs of easy, glove-like foot 

 coverings that are veritable works of art. And not only this., 

 but each separate pair must also be wrapped in tissue paper and 

 enclosed in a pasteboard box lest haply they become scratched 

 or marred before their final owner shall have degraded them to 

 contact with mother earth. The beautiful, glossy finished, 

 artistically designed, machine woven linens of today bear little 

 resemblance to the coarse, homespun fabrics of our grand- 

 mothers' hand-looms. 



•No less marked, though possibly less rapid and less complete, 

 have been the changes in the agricultural world and particularly 

 along the lines of producing and handling milk. When we con- 

 sider that milk constitutes almost the only food of half the 

 babies born into the world and of all of them after the first few 

 months, and when we find from statistics that a million of these 

 little ones die annually from trouble directly traceable to milk, 

 we feel that it is vitally important that everything possible be 

 done to guard the purity and healthfulness of this very impor- 

 tant food supply. What, then, are the conditions which surround 

 the production and sale of pure milk, and which must be 

 observed if its absolute purity is to be guaranteed? And here, 

 permit me to remark that it is just as essential that these condi- 

 tions should be maintained whether the product is sold as milk 

 or as cream or butter, or any other of the numerous articles of 

 food of which milk is the chief constituent. 



