120 THE MODERN MILK PROBLEM 



countries, though developed from a chemical rather 

 than from a bacteriological point of view.* 



With the grading system the education of the dairy- 

 man and of the consumer about which so much is said 

 would come automatically. The one would learn ex- 

 actly what is required of him; the other, exactly what 

 he is getting. 



An important concomitant of the system is the 

 tonic effect on administration. Health authorities 

 would find themselves freed of ineffective routine and 

 would at the same time have to make their methods of 

 administration so thorough as to bring out the full 

 effect of the plan. It scarcely need be said that grading 

 required but not fully enforced would be a conspicuous 

 failure and only discredit an excellent principle. 



* In Germany such classifications as: (1) Market milk, (2) Skim milk, 

 (3) Infants' milk, are common. (Sommerfeld, "Handbuch der Milch- 

 kunde." Cf. Rolet, "Lait Hygienique.") We have already referred 

 to the Continental practice of domestic heating of milk, which partly 

 takes the place of official safeguards, though pasteurization is now ex- 

 tensively practiced in Continental countries. In England, apparently, 

 the grading idea has received little attention, and pasteurization of 

 market milk has not made great headway. 



