Bacteria in Market Milk. 219 



sible and kept cold until delivered to the consumer. The 

 delivery should be made within the shortest practicable 

 time after the milk is drawn. In order that the health- 

 fulness of the milk may be beyond question, the herd 

 must be kept free from tuberculosis and some attention 

 should be paid to the health of the men, especially with 

 reference to whether they may be typhoid carriers or 

 not. The necessary labor should not increase the cost 

 of the milk over one cent per quart. It has been shown 

 in many cases that such a product can be marketed at 

 a price that will more than compensate for the addi- 

 tional cost. Clean, fresh, rich milk is being sold in vil- 

 lages and small cities located in the great butter and 

 cheese producing sections of the country for eight to ten 

 cents per quart. 



The duty of the consumer. The educational cam- 

 paign that has been carried on by the health depart- 

 ments with reference to farm conditions and methods of 

 handling has been most effective in improving the milk 

 supply. Many cities are now extending this to the con- 

 sumer, recognizing that as much harm may be done in 

 the home as on the farm. The importance of keeping 

 the milk cold, of not allowing it to stand exposed in 

 open vessels, of thoroughly cleaning the vessel in which 

 it is kept, or the milk bottle before returning it to the 

 milkman are especially emphasized. 



Moreover, it must be impressed upon the consumer 

 that all of these improvements, not only on the farm 

 where the milk is produced, but in the hands of the dis- 

 tributing companies in the cities, involve much expense, 

 and cannot be carried out, unless the consumer is willing 

 to pay their cost. More objection seems to be raised over 



