CONTROL OF THE PUBLIC MILK SUPPLY 481 



be protected. Boards of health should not only look after conditions 

 that attend the production and shipment of cream but they should make 

 sure that it is properly handled at soda fountains, restaurants, hotels, 

 candy factories, ice cream factories and other places where it is used. 

 Care should be exercised also to see that cream is properly branded as 

 to its fat content and that it is not adulterated by the substitution of 

 other fats for butterfat. Good cream and the products made from it are 

 healthful and their increased use by the public is wholly commendable; 

 every effort should be made to insure their continued purity and safety. 



Daily Consumption of Milk in the Larger Cities of the U. S. The 

 magnitude of the task of controlling the milk supplies of our large cities 

 ma'y be appreciated from the consideration of a few facts relative to the 

 production and distribution of milk in some of them. 



In Boston the milk comes from all of the New England States except 

 Rhode Island, from New York and from Canada. It is produced on 

 about 6,700 farms the furthest distant of which is 270 miles away. 

 In 1914, the daily consumption of milk was 308,880 qt. which were dis- 

 tributed by 205 wagon dealers and in 4,099 shops. In 1911, 215 wagon 

 dealers used 666 wagons in delivering the milk. Of these 134 firms used 

 one wagon, 48, two wagons, 11, three wagons and 6, four wagons. 

 One dealer used 25, one 50 and one 100 wagons. In 1914 there were con- 

 sumed in the city 1,163,620 gal. of 40 per cent, cream of which 373,030 

 gal. were sold to householders and 790,590 gal. were sold for manufacture. 

 There were also used 1,874,275 gal. of 15 per cent, cream of which 

 4,159,270 gal. went to manufacturers. Five thousand, one hundred 

 and thirty-six dairy inspections and 2,246 milk plant inspections were 

 made; 21,984 samples were examined. 



New York City in 1912 drew its daily milk supply of 2,500,000 qt. 

 from 44,000 farms located in New York, New Jersey, Pennsylvania, 

 Connecticut, Vermont, and Massachusetts. Cream was received also 

 from Ohio and Canada. The "milk shed" covered an area of about 

 50,000 sq. miles. The milk was produced by 350,000 cows and was 

 shipped from 1,100 creameries over 11 different railroads, the shortest 

 haul being 50 miles and the longest 425. It was received in New Yoi*k 

 at 15 different terminals, delivered in 5,500 wagons and dispensed at 

 14,000 stores. It was estimated that 127,000 persons handled the milk 

 daily. There were 56 milk inspectors of whom one-half were assigned to 

 country duty and one-half to city. 



In Chicago in 1910 the milk was derived from 17 counties of the States 

 of Wisconsin, Indiana and Illinois. The daily supply amounted to 

 1,000,000 qt. and was produced by 120,000 cows on 12,000 dairy farms. 

 At that time 75 per cent, of the milk was pasteurized and two-thirds of 

 that sold at retail was bottled in the country. 



The daily consumption of milk in Detroit in 1914 was 260,000 qt., of 



31 



