it in i;< i LO6I8 AS \ DISEksE 01 mi. MASSES 



Municipal 

 Supervision 

 of Milk 

 Supply. 



CHAPTER VH 



How CAN WE GUARD AGAINST GERMS OP TUBERCULOSIS i\ 



OUR FOOD? 



Although the (juotion whether or not tuberriiln>is is as 

 frequently transmitted from animals to man, particularly from 

 cattle, as was formerly thought, is Mill under consideration by 

 scientists, the possibility of transmission of bovine tuberculosis 

 (tuberculosis from cattle to man) ha- been demonstrated beyond 

 doubt. According to most careful w<>rk June in the research 

 laboratory of the New York Health Department, under < In- 

 direction of Prof . William H. Park, nine to ten per cent of all 

 fatal cases of tuberculosis, particularly in children, are due to 

 the bovine bacillus, which is quite distinct from the human type. 

 Therefore, whenever one is not reasonably certain that the 

 one eats has been carefully inspected and declared f n , from 

 disease germs, it should be very thoroughly cooked. By this 

 means one is certain to kill all the dangerous micro-organisms. 

 Against the sale of tuberculous milk there are very excellent 

 laws in certain States and cities of the Union, which are rigor- 

 ously enforced. In some Stat < s . 1 1 o \\ ver, the laws are less good, 

 and in others there are no laws at all at the present time. In 

 New York City all raw milk sold for drinking purposes must 

 come from tuberculin-test ed cattle and a careful watch is kept 

 over the supply at both the country and city ends of the line. 



The classification of salable milk devised by the New York 

 City Health Department is well worthy of emulation. 



Grade A milk is in tended" especially for the feeding of infant <. 

 and is certified, guaranteed, or pasteurized according to sj 

 regulations of the department, (irade B milk, for ordinary 

 drinking purposes, is that of known origin, though not of the 

 highe ntage of fat, and milk pasteurized according tot he 



ordinary regulations of the department. Grade A milk is sold 

 only in bottles; Grade B milk is sold either in bottles or in oon- 

 tainers, but is not dipped. No milk inferior to these 

 sold for drinking purposes. Grade C milk is known as " cooking 

 milk," and comprises all other milk complying with the depart- 

 mental regulations. It is sold from cans or in bottles. 



In justice to farmers and dairymen it must be said that there 

 are many who do their very best to protect themselves and 



