THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 27 



production of milk, as each man producing milk is a unit in himself, 

 and must therefore be reckoned with individually. The health officer 

 of Seattle, Wash., expresses himself as follows on this score : 



He sent one gentleman to jail for two months for conspiring with others to 

 raise the price of milk some two years since; we believe that the milk trust 

 collapsed at that time. 



Dr. McNutt, health officer of San Francisco, Cal., reports that an 

 attempt was made to control the raw milk production and supply of 

 that city, but without success. 



With regard to the attempted monopolization of the market for 

 forms of milk other than raw milk, Dr. Melvin understands that one 

 concern is believed to control a large part of the output of condensed 

 milk, but states that the department is unable to furnish particulars, 

 referring at the same time to the fact that other brands of condensed 

 milk are also to be found on the market. The latter consideration 

 does not, however, necessarily preclude the possibility that the various 

 brands are controlled by one central agency. It is obviously, though, 

 much more likely as a general proposition that condensed, evaporated, 

 powdered, or other compositions of milk may be the subject of cen- 

 tralized commercial control than that raw milk might be so monop- 

 olized, it being quite as feasible in the judgment of the committee to 

 combine the entire population of our country into a trust against the 

 interests of the individual, as to attempt a control nationally of the 

 output of raw milk. 



CLASSIFICATION OF MILK FOR LOCAL MARKET RECOMMENDED. 



2^11 tJAamiualiuii IIILU LUC lu^ai u.oi.uaiiu. -LUJ. iniiiv ^uiiviii^c 



mittee that the classification of market milk, proposed by 

 Melvin, chief of the Bureau of Animal Industry, United ! 



An examination into the local demands for milk convinces the com- 



Dr. A. D. 

 States De- 

 partment of Agriculture, and recommended by the Washington milk 

 conference of 1907, is best calculated to answer the purposes for which 

 milk is used in this community. 



The classification referred to embraces (1) certified milk, (2) in- 

 spected milk, and (3) pasteurized milk. The requirements affecting 

 these three grades of milk are set forth as follows : 



CLASS ,1. CERTIFIED MILK. 



The nse of this term should be limited to milk produced at dairies subject to 

 periodic inspection and the products of which are subjected to frequent analyses. 

 The cows producing such milk must be properly fed and watered, free from 

 tuberculosis, as shown by the tuberculin test and physicial examination by a 

 qualified veterinarian, and from all other communicable diseases, and from all 

 diseases and conditions whatsoever likely to deteriorate the milk. They must be 

 housed in clean, properly ventilated stables of sanitary construction, and must 

 be kept clean. All persons who come in contact with the milk must exercise 

 scrupulous cleanliness and must not harbor the germs of typhoid fever, tuber- 

 culosis, diphtheria, or other infections liable to be conveyed by the milk. Milk 

 must b'e drawn under all precautions necessary to avoid infection, and be im- 

 mediately strained and cooled, packed in sterilized bottles, and kept at a tem- 

 perature not exceeding 50 F. until delivered to the consumer. Pure water, as 

 determined by chemical and bacteriological examinations, is to be provided for 

 use throughout the dairy farm and dairy. Certified milk should not contain 

 more than 10,000 bacteria per cubic centimeter, and should not be more than 12 

 hours old when delivered. Such milk should be certified by public health officers 

 or by some other properly constituted authority. 



