107 



err, and that the last milk tested no richer than the first. 

 In view of the conditions of most of the streets at the time 

 of my visit, I did not feel inclined to doubt the assertion. 



No doubt there has been too great a fear of this injus- 

 tice to the first milk customers and even in Germany has 

 Jos. Siedel demonstrated that with soft springs under the 

 wagon the difference in the test of the first and last delivery 

 was on a smooth street, 0.4 to 0.5 per cent, and with stiff 

 springs on a similar road there was actually no difference. 

 It is only when the cans are Jeft standing for any length of 

 time that there will be real danger of any injustice. 



As an example of the better, but unpretentious, city milk 

 delivery under the present system, I shortly describe that of 

 Sidney Wanzer & Sons, Chicago. The front part is any- 

 thing but imposing and the retail shop might be made more 

 attractive, but the Wanzers have built up their business 

 during the past forty years and preferred to put the money 

 in the essential part, the milk rooms, etc. The new build- 

 ing is solid, with cement floors of the best description. When 

 the milk comes in about 100 out of the 150 cans are selected 

 and lifted on a platform and poured in a small receiving tank 

 and some labor could be saved here by one of the English 

 can elevators shown in Fig. 75. From this tank the milk 

 runs through a Miller pasteurizing battery, consisting of 

 one heater, one cooler for city water and one cooler for brine 

 circulation. It is thus heated to about 158 and cooled to 

 50, passing from there through an International filter, (see 

 Fig. 83) to the bottling tank. A Childs bottle filler is used. 

 The bottles are then placed in the boxes and stored in the 

 refrigerator ready for delivery. A refrigerator machine fur- 

 nishes the brine at from 16 to 28, and a liberal supply of ice 

 is at hand. There is no taking of a quart or two of cream, 

 as most of it is bottled and sold as it is. 



"SANITARY DAIRIES" "CERTIFIED MILK." 



While pasteurizing undoubtedly is of much benefit to the 

 great masses of consumers as well as to the producers and 

 dealers, we cannot refuse the verdict of the great majority 

 of physicians that strictly sanitary milk is better, but how 

 many consumers can afford to pay from ten to twelve cents 

 per quart? And it is no especial money making proposition 



