Bacteria in Market Milk. 217 



caps can now be obtained from the manufacturers in 

 sealed tubes in which they have been sterilized so that 

 the contamination from this source is avoided. The 

 shipping cans are washed and sterilized with live steam, 

 and in many plants are thoroughly dried, by passing hot 

 air into them. Under these conditions they then reach 

 the farmer with none of the musty and disagreeable odor 

 that frequently is present when the can contains a small 

 quantity of water, condensed from steam. 



The top of the milk bottle over which the milk is 

 poured is exposed to contamination from the hands of 

 the deliveryman. Trouble from this source can be 

 avoided if the consumer cleans the lip of the bottle be- 

 fore removing the cap. The better grades of milk are 

 dispensed in bottles, the top of which is protected by an 

 additional cover of paper or tin foil which reaches to 

 the neck of the bottle and is held in place by a crimped 

 metal band. 



Milk supply of the small cities. It is true that the 

 quality of milk supplied to the large cities by the great 

 milk companies is generally much superior to that sold 

 in the smaller cities and villages. Many of the smaller 

 places are however, attempting in various ways to im- 

 prove their supply. It is evident that methods will be 

 successful here that can not be employed in the larger 

 places. A detailed and careful farm inspection by a 

 tactful, capable inspector, coupled with proper public- 

 ity will do much to improve conditions. The publica- 

 tion of the scores of the different farms, and the demon- 

 stration of the sediment test as applied to their product 

 attracts favorable attention to the good dairies and un- 

 favorable attention to the poor. This usually has an ef- 



