DAIRYING 13 



Many of our food products are "purified by fire," or cooked, 

 before they appear on the table, but milk and its products are, 

 as a rule, used raw, with all the impurities that may have gotten 



Plate 4. An inexpensive but clean dairy house. Milkers in clean 

 white suits; pails and cans handled in a sanitary manner. From Cir- 

 cular 142, B. A. I., U. S. Dept. Agr. 



into them on the way from the cow to the table. The consumer 

 does not like to be reminded of these possibilities of contamina- 

 tion and he would therefore gladly pay an extra price for milk 

 which is known to be clean and wholesome. 



686. Milk is sometimes a source of positive danger to a 

 community, as it has been demonstrated that diseases may be 

 spread by this food product from one farm to many households. 

 When such contagious diseases as typhoid fever, diphtheria, 

 scarlet fever, etc., occur in a family selling milk, the fact should 

 at once be made known to the proper authorities and the milk 

 produced on that farm should be disposed of as directed by 

 them. A sick person or one convalescing from any contagious 

 disease, or any one acting as a nurse for the sick, should not be 



