Relation of Bacteria to Market Milk. 85 



ing, and the delivery of the milk, need cost but a little 

 more than is necessary in the production of the poorest 

 grade of milk. A slight amount of labor applied at im- 

 portant points is the necessary thing. A stable that can 

 be kept clean and so arranged that the cows can not get 

 dirty, a little time expended in cleaning the animals pre- 

 paratory to milking, judgment in the time of feeding, 

 the use of a small topped pail, rapid and thorough cool- 

 ing of the milk in a clean, well ventilated milk room, and 

 storage in clean cans will enable any farmer to produce 

 milk that will be as healthful and almost as desirable in 

 every way as that which must be sold at a much higher 

 price. It has been estimated that with a herd of ten 

 cows producing one hundred quarts of milk per day that 

 the additional labor and expense necessary to produce 

 clean, healthful milk need not amount to more than one- 

 fourth of a cent per quart. With larger herds it will be 

 less. 



The highest grade of milk is a luxury, a very desirable 

 one to be sure, but one that the mass of people must pass 

 by. Efforts must be directed to the production of a milk 

 that shall be clean and healthful, that can be sold at a 

 price within the reach of the people and still give to the 

 farmer an equitable return for his labor and interest on 

 his capital. 



City regulation of milk supplies. The control of cit- 

 ies over their milk supplies can not be better illustrated 

 than by reproducing the rules adopted by the Chicago 

 Board of Health with reference to the handling of the 

 milk on the farm. At first these rules may seem compli- 

 cated and cumbersome, but it will be noted that they 

 contain nothing that is not essential to the production of 

 good milk. 



