PUBLIC PROBLEMS. 179 
suspicion of filth contamination. The milk from these dairies is 
certainly superior to the ordinary milk, but the production is so 
expensive that it must be sold at a high price, and this has interfered 
with the commercial success of some of these enterprises. What is 
known as certified milk has, in recent years, come into some promi- 
nence. This is milk produced in dairies that are under the inspec- 
tion of a certifying board. This board, usually composed, in part at 
least, of physicians, keeps a constant oversight of the milk from cer- 
tain dairies and over the methods of its production. If they find that 
the milk comes up to the somewhat high standard that they set, and 
if they are convinced that proper methods are used in its production, 
this board gives to that dairy the right to use its certificates. It is 
not so expensive to produce milk under these conditions as to carry 
out the many precautions adopted by the sanitary dairies. Some 
extra care is needed, but it is within the reach of almost any well 
kept farm to produce certified milk. This milk brings a higher 
price than ordinary milk, but it is more reliable because more care 
has been required to produce it. Neither sanitary milk nor certi- 
fied milk forms anything mope than a very small portion of the milk- 
supply of our cities. 
Dairy Inspection. During recent years the practice of inspect- 
ing dairies has sprung up. This was started first by some of the 
milk-supply companies of the large cities, because they wished to 
protect their supply for commercial purposes. Some of them began, 
at least a dozen years ago, to send inspectors periodically among the 
dairies which furnished them with milk. Within a few years it 
has been realized that a public dairy inspection of this sort would 
be of great value in improving the general milk-supply and in 
furnishing the public with better milk. Such a public dairy inspec- 
tion has been begun in some sections around the larger cities. 
The inspectors visit the farms, note all methods employed, condemn 
the faulty ones and make suggestions as to improvement. The 
inspection is for the advantage of the consumer and producer, 
and the dairyman should welcome rather than resent such visits 
and helpful suggestions. 
The inspectors give attention to the following points: i. 
