176 THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 



In the city. (Surgeon General U. S. Navy.) 



The location of the plant will depend on the city served, but it should be 

 central. (Surgeon General Public Health and Marine-Hospital Service.) 



In the city or near by, so that it can be distributed within a few hours? 

 after heating. (Dr. William H. Park, New York, N. Y.) 



Between the farm and city. (Dr. Henry L. Coit, Newark, N. J.) 



Never on the farm. (Dr. R. G. Freeman, New York, N. Y.) 



Better located as near the source of supply as possible. (Dr. M. P. Ravenel, 

 Madison, Wis.) 



City. (Dr. C. E. A. Winslow, New s York, N. Y.) 



They are better located on the farm, but probably will be confined to the 

 city, or a creamery in the country. (Health officer Baltimore, Md.) 



On farm. (Health officer Bismarck, N. Dak.) 



City. (Health officer Cleveland, Ohio.) 



In the city. (Health officer Columbus, Ohio.) 



City. (Health officer Detroit, Mich.) 



It would be better, but not practical, on the farm. (Health officer Jackson- 

 ville, Fla.) 



City. (Health officer Kansas City, Mo.) 



City. (Health officer Lynchburg, Va.) 



Depends on conditions. (Health officer Montclair, N. J.) 



In the city. (Health officer Portland, Oreg.) 



City. (Health officer Providence, R. I.) 



A central plant in each neighborhood is the ideal thing if pasteurization must 

 be done. (Health officer Richmond, Va.) 



City; if to be practicable. (Health officer Seattle, Wash.) 



In the city. (Health officer Syracuse, N. Y.) 



In city. (Health officer Topeka, Kans.) 



To save plants, in town. (Straus Laboratory, Washington, D. C.) 



Neither. (Sharon Dairy, District of Columbia.) 



That would depend entirely upon the local conditions, as to the time milk 

 was received and time shipped. (Borden's Condensed Milk Co., New York, 

 N. Y.) 



While it would be more desirable to pasteurize milk as soon as possible after 

 it is drawn from the cow, so much of the milk of commerce is produced on 

 small farms where this work would not be properly performed, that it would 

 seem more practical to have it done by the city dealers. (Walker-Gordon 

 Laboratory, Washington, D. C.) 



On the farm. (Dr. V. C. Vaughan, Ann Arbor, Mich.) 



Will have to be central. (Health officer Los Angeles, Cal.) 



The plants should be located in the country by the railroads where the work 

 is done near the source of supply, and not in the city after the milk is 12 to 24 

 hours old. (J. M. Houston, White Cross Milk Co., Washington, D. C.) 



Depends on environment. (Health officer San Francisco, Cal.) 



It would be better if they were located on the farm, provided a competent 

 official could be in charge of the work. (Health officer St. Joseph, Mo.) 



Either place. Under proper regulations. (Health officer Wheeling, W, Va.) 



If established, they should be as near the consumer as possible. (Dr. Samuel 

 McC. Hamill, Philadelphia, Pa.) 



City. (Health officer Scranton, Pa.) 



QUESTION 10. Is it possible by scientific observation to ascertain definitely 

 whether milk has been* properly pasteurized or "lot? 



ANSWERS. 



The bacterial count is a good index of the efficiency of the pasteurization. 

 (Chief Bureau of Animal Industry.) 



Yes. (Surgeon General U. S. Army.) 



Yes. (Surgeon General U. S. Navy.) 



No ; except by a bacterial examination of the milk before and after pasteuri- 

 zation, which will show the consequent decrease in the number of bacteria. 

 (Surgeon General Public Health and Marine-Hospital Service.) 



Probably only by observation of the process, or bacterial counts before and 

 after heating and bottling. (Dr. William H. Park, New York, N, Y.) 



