APPENDIX C 207 



5. Sanitary Measures. The following is a list of sanitary 

 measures which are insisted upon: 



1. At Dairy Farms: 



(a) All milking must be done in covered milking pails 

 provided by the central station. These milking pails 

 must have small mouths with tin covers and must be 

 kept clean during transportation from the central sta- 

 tion to the farm. 



(b) Milking pails and milk cans must not be washed 

 or sterilized on the dairy farm. 



(c) No strainers must be used. No other milk uten- 

 sils must be used, excepting those provided by the cen- 

 tral station. 



(d) All milk must be cooled in 40 qt. cans by placing 

 the cans in ice water, excepting where milk is delivered 

 to the central station within three hours after milking. 



2. At Central Plant: 



(a) All farmers' milking pails are washed, sterilized 

 and dried. 



(b) All milk cans are washed, sterilized and dried. 



(c) All milk is cooled and bottled. 



(d) Bottle washing and sterilizing. 



(e) Refrigerating and shipping. 



6. Sanitary Control. It is one thing to recommend sani- 

 tary measures; such recommendations have been made 

 for years by public and private authorities interested in 

 milk reform. It is quite another thing to have sanitary 

 measures adopted and carried out. If there is any virtue in 

 the milk system herein described, it lies not so much in the 

 sanitary measures themselves, which are already well known, 

 but it lies in the means taken for securing their adoption. 

 These may be summed up under the term of Sanitary Con- 

 trol, and are as follows: 



(a) Medical inspection of dairy employees by a resi- 

 dent physician. The local country doctor finds it con- 



