406 



CITY MILK SUPPLY 



judges, was placed on exhibition in perfectly sweet condition after a 

 journey of 14 to 18 days over 3,000 to 4,000 miles in midsummer. One 

 producer told this writer that some of his milk was sweet and was drunk 

 with relish in Labrador 7 weeks after it was produced. At the National 

 Dairy Shows and various expositions certified milk from all parts of the 

 United States and Canada is put on exhibition with a low bacterial count. 



Courtesy of Stephen Francisco. 



FIG. 60. Producing certified milk in the shed barn of the Fairfield Dairy at Cald- 

 well, N. J. Several barn operations such as washing and drying the cows udders and 

 the use of a vacuum cleaner for cleaning the cows, are shown. 



It is of course inadvisable to drink old milk because it may support a 

 growth of noxious germs that are indetectable by taste. 



Certified milk is produced in buildings of approved construction 

 many of which are very expensive but enough has been produced in 

 moderate-priced structures to show that a costly plant is unnecessary. 

 Thorough sanitation is maintained; the 37 certified farms scored by the 

 U. S. Department of Agriculture had an average score of about 90 and 

 that the lowest score on record in the department of any certified dairy 

 is 73.6. 



The cows from which certified milk is produced are tuberculin-tested; 

 the bedding is usually of sawdust, or shavings; the cows are generally 



