132 CONFERENCE ON MILK PROBLEMS 



of whole milk, the farmers are lagging behind in the matter of 

 changing conditions and practices to conform to the modern 

 requirements. These exceptions, however, clearly demonstrate 

 the good work accomplished by the milk inspector. Prof. H. 

 W. Conn, State Bacteriologist, informs me that the analyses 

 which have been made under his supervision, of milk coming 

 from sections where they have had systematic work done by 

 inspectors, show a marked improvement. Dairymen are much 

 less likely to be forgetful, careless or dishonest if they know 

 they are being watched by inspectors and dealers. 



THE CHAIRMAN: I am sure we all disagree with one statement 

 of Commissioner Averill, that he had nothing to bring to us. I am 

 sure that we can want nothing better than to get the facts, and to 

 get the experience of other states and other towns and other places. 



So I am glad that we have, for the next speaker, one who repre- 

 sents a smaller community. We have had the Commissioner of 

 New York, we have had the Commissioner of Toronto, and the 

 health officer, and we have now Mr. Lyman Root, Ex-Health Officer 

 of Stamford, Connecticut, to speak to us. 



Mfc. ROOT spoke as follows: 



STANDARDS OF MILK UTENSILS 



MR. CHAIRMAN, AND LADIES AND GENTLEMEN : I am to 

 speak to you briefly upon a topic that has not been touched 

 upon directly during any of the sessions of this conference. 

 My topic is "Standards of Milk Utensils." 



The fundamental principle that underlies all the ways and 

 means of milk production, which we have been discussing from 

 so many points of view, is this : Every possible method and 

 precaution must be employed to keep the milk clean and 

 cool. 



I am asked to speak of the necessity of using milk utensils 

 so constructed that milk put into them may suffer no con- 

 tamination. I am convinced that many of the difficulties 

 which dairymen have to overcome with sour and ill-flavored 

 milk, come from poorly made and carelessly cleaned pails, cans, 

 coolers, etc. 



The almost universal fault in the making of dairy utensils 

 is that their joints and seams are left open with cracks and 

 crevices impossible to clean. Handles are usually riveted on 



