Cooling 395 



Hence, we see that, in the hills of Pennsylvania and of 

 New York, the spring-water, once considered ample 

 for keeping the milk cool, is reinforced by ice. On the 

 level plains, still larger quantities of ice are employed. 

 The farmer cools his milk quickly and places it on his 

 wagon after it is cooled. Not only does he cover the cans 

 with a blanket, but, also, places a cake of ice in the 

 wagon if the distance to the milk-station or creamery is 

 considerable. At the shipping stations, or creameries 

 as they are commonly called, the milk is cooled again, 

 placed in refrigerator cars, and forwarded to the city. 

 No refrigerator cars are used when the haul is short; 

 the milk is cooled when it reaches its destination. In 

 the case of New York City, a large portion of the supply 

 is bottled at the creameries; in the case of Philadelphia, 

 Boston, and other cities, the bottling is done in the city 

 itself. Some of the dealers also pasteurize a portion or 

 all of the milk sold by them. 



Notwithstanding this undoubted advancement in 

 the methods of handling milk, the number of bacteria 

 in the city milk is still very large. Much is yet to be 

 accomplished to insure to the consumer in the city 

 wholesome milk with a low bacterial content. 



As far as the producer is concerned, further improve- 

 ment in securing milk with a relatively small initial 

 bacterial content is not only possible, but, also, practi- 

 cable. He can be instrumental, also, in improving the 

 conditions of transportation so that the multiplication 

 of the bacteria in milk during transit may be reduced 

 to a minimum. The handling of milk subsequent to its 

 arrival in the city is beyond his direct control. In justice 



