THE SANITARY FACTORS 111 



cities, where, fortunately, facilities in the shape of 

 modern commercial milk plants are often found. In 

 such centers it is rapidly gaining ground, and the bulk 

 of the milk supply in certain cities is now pasteurized. 

 Many large milk concerns have taken up the process 

 as a means of self-protection against the possible con- 

 sequences of unpasteurized milk. 



In smaller cities and towns, on the other hand, the 

 need of pasteurization has been largely unrecognized 

 and has not made the progress that conditions demand. 

 It should be noted that the principles of grading rec- 

 ommended by the National Commission on Milk 

 Standards (Appendix B) which allow for only one 

 kind of unpasteurized milk, in the highest grade are 

 intended to apply to small as well as to large cities and 

 towns.* Communities which do not choose or manage 

 to adopt this standard suffer under greater or less dis- 

 advantage or danger. Some of the smaller communi- 

 ties have, indeed, adopted the clean raw milk ideal. 

 Montclair, N. J., and Palo Alto, Cal., to name two 

 widely separated towns have under expert adminis- 

 tration, carried that ideal to a high point. They have 

 considered it their chief object to secure clean raw milk 

 and to minimize its possible dangers. f But in both 

 these cases it is to be observed that all market milk 



* The latest report of the National Commission on Milk Standards 

 states that "for the use of small dealers in cities and small producers for 

 towns and villages, efficient pasteurizers costing less than $200 are 

 available. The Commission, therefore, thinks that milk ordinances for 

 towns and villages, as well as for large cities, and also state milk laws, 

 should provide compulsory pasteurization, except for Grade A raw 

 milk." 



t Pasteurized milk is, however, provided for under the regulations 

 of these towns. 



