No. 4.] SANITARY MILK. 71 



closet or small room outside the cow stable. Each farmer is 

 provided with a water-tight box or trough for cooling his milk. 

 At milking time he milks into the covered milking pails, and 

 when each pail is filled the milk is poured into the 40-quart 

 cans which are standing in the cooling trough where the milk 

 is cooled with ice water. The farmers use no strainers or any 

 other dairy apparatus than that above described. 



At the central station there is a laboratory where all milk 

 received, both morning's and night's milk, of each dairy farmer, 

 is tested every day. The superintendent of the central station is 

 a trained bacteriologist and chemist. All the processes of wash- 

 ing and sterilizing are done under his supervision. On the wall 

 of his office is a large chart containing the names of the dairy 

 farmers, and opposite each man's name is the daily record of 

 the results of the laboratory tests made upon his milk. 



Success in sanitary milk production depends even more on 

 the adoption of sanitary measures than it does upon the character 

 of the sanitary measures themselves. For years men have 

 known what the methods are, but the thing lacking has always 

 been proper means for the enforcement or inducement for 

 the adoption of the methods. It is one thing to tell a dairy 

 farmer how to make clean milk, and it is quite another thing 

 for the dairy farmer to do so. 



It has become habitual to suppose that dairy laws and 

 ordinances and dairy inspection by public officials are the 

 surest means and, in fact, the only means of bringing about the 

 adoption of sanitary methods. The point of view taken by 

 those who advocate the enforcement of sanitary laws by dairy 

 inspection is one which assumes that the interests of the milk 

 industry itself are not such as will insure the character of the 

 product, and that therefore force rather than persuasion must 

 be used. This attitude breeds antagonism between the milk 

 producer and the public authorities, so that the milk inspector 

 is looked upon as an enemy by the majority of dairy farmers. 

 It is difficult to conceive of any system of inspection sufficiently 

 comprehensive to prevent contaminations of milk which are 

 not only accidental but which may be the direct result of the 

 antagonism above described. The utmost that can be hoped 

 for as the result of official inspection of dairies is the improve- 



