MILK FOR CITY CONSUMPTION. 141 



which have been packed with dry shavings, saw-dust, or 

 similar material. 



The milk should of course be delivered to the consum- 

 ers as soon as possible after having been drawn; but in 

 many cases it is impossible to so arrange matters as to 

 bring it directly into their hands, and it is left at some 

 "milk-depot" in the city. 



Milk-depots. Fortunately the milk-depots in our larger 

 cities, thanks to the vigilance of our health officers, have 

 of late improved in many ways. Some features, however, 

 need further examination and subsequent change. A milk- 

 depot ought to be as neat, light, and clean as a creamery, 

 and should have many of the facilities of the latter at its 

 disposal. The salesroom should be arranged so that the 

 customers never need come near the milk-room. The 

 milk is to be cooled to prevent any bacterial development 

 worth mentioning from taking place in the same. The 

 temperature of the milk ought never to exceed 45 F. 

 Sour and sweet milk must not be kept in the same room; 

 nor should cheese or other articles of food be kept to- 

 gether with sweet milk. If some milk is spilled it should 

 immediately be wiped up. As regards the floor, the same 

 holds true in the main as already stated concerning cream- 

 ery-floors. Neatness must be everywhere. The supply 

 of ice should not be scant or even entirely lacking, as 

 unfortunately is no unfrequent occurrence in many milk- 

 depots. 



Care of Milk in the Household. When the milk has 

 reached a city household it seems to be a general supposi- 

 tion that it requires no further care. It is argued that, 

 if it is good it will keep; if it is poor and sours soon we 

 change milkmen. This reasoning is, however, unjust to 



