2t4 ANNUAL. REPORT OF THE3 Off. Doc. 



Wbon a closed sterilizer is not at hand a stem jet may be used. If 

 neither is convenient, the vessels should be scalded with boiling 

 water or, preferably, boiled in a larger vessel. Pails of pressed tin 

 are preferable to those of pieced. The tin plate should be heavy 

 and of the best quality that it may not dent easily. They should 

 always be washed with lukewarm water, that the casein and albu- 

 men may not be cooked on the metal. All seams should be flushed 

 with solder before the utensil is used, in order to make it more easily 

 cleaned. 



CERTIFIED MILK. 



Milk produced in the manner described, and with which is fur- 

 nished some warranty of cleanliness or wholesomeness is known as 

 certified milk. Certified milk may be of two kinds. In one case, 

 the certificate guarantees only that the number of bacteria contained 

 in the milk shall be below a certain limit when marketed. In the 

 other case, the source of the milk is investigated, that is, the cows are 

 examined by the proper veterinary authorities, and when the exam- 

 ination warrants it they give to the dairyman a certificate stating 

 that the animals are free from contagious diseases. The stable is also 

 inspected, and the methods of handling the milk before it is marketed 

 are investigated. Such milk can be produced at a cost that is slightly 

 in advance of the cost of ordinary milk. It is, therefore, reasonably 

 cheap, costing not more than one or two cents per quart above the 

 ordinary price. This milk is to be preferred to uncertified milk, be- 

 cause it is likely to be more wholesome. Greater care is required 

 in handling and marketing it in order to maintain the small bac- 

 terial content. 



SANITARY OR HYGIENIC MILK. 



The better grades of certified milk are known as sanitary or hy- 

 gienic milk. In producing sanitary milk, all possible precautions are 

 taken to exclude both mechanical and bacterial filth. The cows are 

 tested for tuberculosis and examined for other diseases at least 

 once a year, and the stables constructed after the most approved 

 plans. No new cow should be admitted to the herd without being 

 first inspected by a competent veterinarian and tested for tubercu- 

 losis. The production of sanitary milk involves greater expense and 

 greater care. To be produced profitably, the dairyman should en- 

 deavor to secure the co-operation'of some city board of health. He 

 should then satisfy the members of this board that the milk is sani- 

 tary, and in return have them recommend it to invalids and families 

 with small children. In many of our cities the board of health and 

 societies of a philanthropic nature are endeavoring to provide such 

 milk. They not only investigate the conditions under which it is 



