100 RESULTS 



milk with exceedingly small numbers of bacteria 

 at all times of year, both winter and summer, 

 without a fancy barn, or fancy equipment, but 

 by exercising only the ordinary care that is easily 

 within the power of any dairy farmer. The 

 samples were taken from the cans at the railroad 

 shipping station before shipment to Boston. 



ROCKDALE, N. Y. 



There is a large milk shipping station at Rock- 

 dale, N. Y., which ships milk to a well-known 

 chain of dairy restaurants in New York City. 

 The bacterial laboratory located in this station 

 makes regular tests of all milk received from its 

 patrons. The milk is cooled and shipped to New 

 York City in a raw state in 4O-quart cans. It 

 is pasteurized by each of the dairy restaurants 

 where it is received. Bacterial tests are regularly 

 made from samples taken from the 4O-quart cans 

 on their arrival at the railroad terminal in Jersey 

 City. The results of these tests are a most strik- 

 ing illustration of the high sanitary character 

 of this raw milk after a railroad journey of 250 

 miles. Even though the samples are taken at 

 the city railroad terminal, the milk compares 



