40 THE MODERN MILK PROBLEM 



they are carted to the city dairy. Here they are opened, 

 the milk is tasted and smelled, and poured into a large vat, 

 where the contents of the can is mixed with the milk from 

 numerous other cans. From this vat the milk is pumped to 

 a clarifier, where much of the dirt and slime is removed. 

 From there it may pass through other processes before it is 

 cooled and bottled. The bottle may not have been properly 

 cleansed and sterilized. This bottle is placed upon a wagon 

 and carried to the householder, who thus receives milk that 

 is several days old, has been frequently handled, has come in 

 contact with a number of different containers and machines, 

 and has had a good chance to deteriorate as well as to collect 

 various kinds of dirt, with the possibility of picking up 

 infection. City milk, stale, dirty, and bacteria-laden, is 

 therefore a very different article from the fresh country 

 brand. 2 



Fortunately the worst of these features do not always 

 prevail. There are special milks, such as certified milk, 

 which are produced and handled with a high degree 

 of precaution. There are dealers who take every care 

 asked of them, and there are milk concerns which 

 have their own inspection and testing systems and 

 operate plants which are sanitary in every particular. 

 But we are here discussing the general situation, and 

 the former picture must be taken as typical of a great 

 deal of city milk. 



This problem of urban milk supplies is not new, but 

 it is constantly growing. It has been growing in years 

 past and will continue to grow with the increasing ur- 

 banization of our population.* It is, primarily, a mat- 



* As an extreme example of the condition toward which urbanization 

 tends, one may take New York City, which receives very little milk 



