lo May. 1911] The City Milk Supply. 305 



farmer has lost a good customer through carelessness in this matter. If 

 carefully carried out, the usual cooling on the farm by means of well 

 water running through a cooler will bring milk down to the required tem- 

 perature. In the colder months, the temperature of the atmosphere assists 

 in this work; but in warm weather it retards it, and this point is often 

 overlooked. In warm weather, the milk should be passed very slowly 

 over the cooler in order to take full advantage of the cold water; and 

 if the heat is not taken out of the milk in one cooling, it will pay to 

 run it over again. This second cooling will reduce it to the temperature 

 required ; and it will have a chance of reaching the retailer in a satis- 

 factory condition. When a farmer contracts to supply milk he should 

 do his' best to see that the buyer gets it in good order. It is unreason- 

 able to expect payment for milk that cannot be sold; and to get such 

 milk from a farmer disorganizes a dairyman's trade, causing him not 

 only loss of time but also of custom. 



One of the principal advantages of the refrigerator to the dairyman 

 lies in the facility given for the quick and thorough reducing of the tem- 

 perature of the milk by use of the brine cooler. Once cooled, it is not 

 a difficult matter to keep milk cool ; but, as mentioned, if this is not done 

 quickly the milk soon spoils. With brine cooling, it is usual to reduce 

 the temperature of the milk to about 45 degs., and maintain it at that, 

 or lower, in the ice-room until sent out for distribution. 



Pasteurization. 



The use of preservatives in milk is forbidden by the Pure Food 

 laws ; and, with present-day methods of refrigeration and pasteurization, 

 there is no necessity for them. Regarding the advantage or otherwise 

 of pasteurizing milk for household use, there is some difference of opinion ; 

 and, as to w'hich process has the most advantages in regard to milk for 

 use in the nursery, even doctors differ. However, there does not appear 

 to be any question that milk from healthy cows milked under cleanly con- 

 ditions is as perfect a food as can be desired for either infants or adults ; 

 and, if such milk is at once subjected to refrigeration, and kept at a low 

 tem.perature until it goes into consumption, it is then just as sweet and 

 wholesome as when taken from the cow. 



On the other hand, if there is any doubt as to the health of the 

 cattle, or the conditions under which milk is either produced or handled 

 are not as sanitary as could be desired, the pasteurizing of the milk may 

 I)e looked on as a necessitv. Coming from a healthy cow, milk is pure 

 and healthful; but, if not carefully handled, it may become contaminated 

 through contact with dust or flies, and disease germs may be introduced 

 into it by such means. The heat to which milk is subjected in pasteur- 

 izing will destroy disea.se germs ; and it is as a counterbalance to possible 

 cuntamination that pasteurizing is more generally advocated. It is a 

 corrective for conditions which should have been prevented. 



Though pure milk is not improved by the process, yet pasteurizing milk 

 enables it to be kept in a wholesome state under conditions which would 

 be altogether outside consideration without it. Milk pasteurized, and 

 sealed from contact with air, w'ill keep sweet until some time after it is 

 unsealed ; and, as a standby where fresh milk cannot Ix- regularly ob- 

 tained, it is in g(M)d demand on this account. 



Milking Method.s. 



Another subjti-t tliat has caused discussion inidtig those interested in 

 the fresh milk ir.idr is the ( npiparison, fmin a saritarv stindiioint, of 



