56 FIRST LESSONS IN DAIRYING 



that the small cans permit the user to thoroughly 

 cool the milk with the facilities found on the ordi- 

 nary New England farm. It also insures full cans 

 and only a small amount to keep at home, if a partly 

 filled can is left over. 



Retailing. Many producers are so situated that 

 they can deliver their own product in the form of 

 milk, cream, or butter. In some towns there is a 

 market for a first-class article at a price enough 

 above the prevailing price to justify extra labor 

 sufficient to produce a superior quality. This is 

 especially true in the case of milk for infant feed- 

 ing, as is evident by the demand for certified milk. 



Certified milk. Certified milk is that which has 

 been produced from healthy cows given clean feeds, 

 milked under cleanly conditions, the milk immedi- 

 ately cooled and bottled. Some disinterested 

 parties, such as a medical milk commission, make 

 regular examination of the animals, their feed, at- 

 tendance, and the product, and certify to the con- 

 suming public whether or not the conditions and 

 products conform to the standards agreed on as 

 necessary for such certification. Milk as ordi- 

 narily cared for sours in from one to three days, 

 yet certified milk has been frequently kept 10 to 

 14 days, and recently it has come to the writer's 

 attention that certified milk was returned from 

 Europe by a traveler who took his supply with 

 him. On the thirty-first day after the milk was 

 drawn from the cow it was still sweet and palatable 

 and commented on by persons to whom submitted, 

 as having a good flavor, 



