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been 2.75 cents. To this should be added the cost of caring for the 

 cows and milk, ice supply, delivery of milk, bad debts, and a fair 

 profit. The writers are firmly of the opinion that, when reasonably 

 satisfactory sanitary conditions prevail, milk testing 4.5 to 5 per 

 cent, of butter fat ought to bring 8 cents a quart at retail, in order 

 for the producer to secure a fair return on his investment. Strictly 

 sanitary or certified milk will cost several cents in advance of this 

 figure. 



The consumer demands that other food necessities be produced 

 and handled in a cleanly manner, and willingly pays a fair price for 

 them. Why should he not do the same for clean milk ? 



The consumer can further aid the producer by placing the milk in 

 a refrigerator or other cool place as soon as received. It should not 

 be forgotten that milk absorbs odors easily, and is rapidly contami- 

 nated by dust particles, hence milk kept in open vessels, pitchers and 

 pans, should be covered to avoid such sources of trouble. It is 

 hardly necessary to state that all vessels should be thoroughly 

 washed in boiling water and well aired, before receiving the daily 

 milk supply. Co-operate with the producer and the producer will 

 co-operate with you. 



