No. 4.] GRADING OF MILK. 171 



Quality and price seem to have met, so that at 10 cents a 

 quart we have here the highest milk value at the lowest pos- 

 sible price. Milk producers should, therefore, be heartily in 

 favor of the grading of milk, because it means more money for 

 the farmer at the expenditure of such a small amount of hi^ 

 time that the bonus received is almost clear profit. 



The writer has often been asked just what the dairy farmer 

 does to produce Grade A milk. Out of the very long list of 

 sanitary precautions, there are eight which have been selected 

 as of primary importance. If these eight precautions are 

 observed, any milk producer will be successful in sending milk 

 to the shipping station which contains less than 10,000 bacteria. 

 These eight sanitary precautions are as follows : — 



1. Use small-mouthed, covered, milking pails. 



2. Keep cow's udders clean. 



3. Milk with dry hands. 



4. Sterilize pails and cans and all other utensils with an abundance of 

 boiling water. 



5. Beware of milk strainers. Use only cheese cloth, washed and boiled 

 before each use. 



6. Beware of open coolers. Cool night's milk, winter and summer, by 

 placing cans in tanks of cold water, ice water, or running water preferred. 



7. Beware of wooden paddles or stirring rods. Use only metal stirring 

 rods scalded before using. 



8. Pay a bonus to hired help based on bonus earned by the milk. 



Mr. Taylor. I would like to ask Dr. North the relative value, 

 in his opinion, of pasteurized milk as compared with raw milk? 



Dr. North. I look on pasteurization as something worth a 

 whole meeting. If you want to know how I feel about it, I 

 believe that all milk ought to be pasteurized. We are now 

 getting ready a bill in New York City to compel the pas- 

 teurization of certified milk in addition to the pasteurization 

 of all other milk, for the reason that in 20 of our certified 

 dairies which have been recently tested it was found that 

 50 per cent of the cows reacted. You know what happened to 

 the largest certified dairy in America last year, — something 

 like 257 out of 600 cows reacted with tuberculosis. I want to 

 say that I believe heartily in pasteurization, and I believe that 

 the dairy farmers of Massachusetts could not do any one thing 



