NEW PRACTICE. 283 



in New York City is above half a pint per unit, it is less 

 than one-half of one pint in Richmond, one-fifth of a pint 

 in Pensacola, and one-tenth of a pint in Mobile. Many expla- 

 nations are made for these extraordinary figures, among them 

 that the people do not care for milk. But if this were true, 

 how shall we account for the large consumption of condensed 

 milk? The comparative poverty of the people may be a 

 partial explanation, but here again we are confronted with the 

 fact that they find themselves able to buy condensed milk. 

 The difficulty of getting the milk regularly delivered at the 

 door undoubtedly has its influence ; but one must see the posi- 

 tive filth in which many of the milch cows are kept, the dirty 

 negro milkers and attendants, the utterly unclean utensils 

 which are often used, to arrive at a just conclusion as to why 

 so little milk is consumed and why the dairy industry has such 

 a meagre development throughout the South where the best 

 conditions imaginable prevail for the raising of feed and for 

 the keeping and care of beautiful and profitable stock. 



In the North the best practice is to milk the cows in the 

 evening and in the morning. The milk is immediately re- 

 duced to a low temperature and placed in vessels which are 

 as clean as water and brush and steam can make them. At 

 least one milking is usually kept for twelve hours before it 

 is started for its distant destination in the city, whence the 

 cans are carried in ice. In this clean and cold condition it 

 stands a journey of two or three hundred miles (milk is 

 brought into New York from at least one station which 

 is 325 miles distant from the city), and is sweet ancl good 

 at the time of the house to house delivery, though this is not 

 begun for twelve to thirty-six hours after it has been drawn 

 from the cow. 



