192 THE MILK SITUATION IN THE DISTKICT OF COLUMBIA. 



Fifty degrees Fahrenheit. (Dr. M. P. Ravenel, Madison, Wis.) 

 Fifty degrees Fahrenheit. (Dr. C. E. A. Winslow, New York, N. Y.) 

 Forty degrees Fahrenheit or lower. (Health officer Ann Arbor, Mich.) 

 Below 50 F. (Health officer Atlanta, Ga.) 

 About 50 F. (Health officer Baltimore, Md.) 

 From 40 to 50 F. (Health officer Birmingham, Ala.) 

 Ordinary cold-storage temperature. (Health officer Bismarck, N. Dak.) 

 Fifty degrees Fahrenheit. (Health officer Burlington, Vt.) 

 Thirty-four to forty-five degrees Fahrenheit. (Health officer Cleveland, Ohio.) 

 Fifty degrees. (Health officer Columbus, Ohio.) 

 Below 50 F. (Health officer Detroit, Mich.) 

 Fifty degrees Fahrenheit. ( S\ate board of health, Florida. ) 

 Fifty degrees Fahrenheit. (Health officer Jacksonville, Fla.) 

 Fifty degrees. (Health officer Kansas City, Mo.) 



Forty to fifty degrees Fahrenheit is desirable. In Lynchburg, where the 

 milk is quickly delivered, 60 F. is allowed, but most dairymen of their own 

 volition store below 50 F. (Health officer Lynchburg, Va.) 



Should not be over 50 F. This is a limit that is easily attained. (Health 

 officer Montclair, N. J.) 



Not above 60 F. (Health officer Portland, Oreg.) 

 Below 50 F. (Health officer Providence, R. I.) 



At or below 50 F., if milk is kept any length of time or comes from great 

 distance. Where producers are near at hand and the milk reaches the con- 

 sumer promptly, good milk may be had without insisting on so low a tempera- 

 ture. If farmers have no practical way of getting ice on farm, 50 can not 

 be insisted upon. (Health officer Richmond, Va.) 

 Under 50 F. (Health officer Rochester, N. Y.) 

 Not higher than 50. (Health officer Seattle, Wash.) 

 Not above 50 F. (Health officer Syracuse, N. Y.) 



I believe in general that 50 is sufficient. (Health officer Topeka, Kans.) 

 Fifty degrees Fahrenheit as a maximum. Certified milk is kept at 40 and 

 45. A high temperature gives high bacterial count. (Straus Laboratory, 

 Washington, D. C.) 



Authorities differ. Anywhere between 48 F. and 58 F. will give good 

 results. (Sharon Dairy, District of Columbia.) 



Fifty degrees Fahrenheit. (Borden's Condensed Milk Co., New York, N. Y.) 

 We bottle all milk at the farm and keep it packed in ice until delivered to 

 the consumer, and so lack experience on these two points. (Walker-Gordon 

 Laboratory, Washington, D. C.) 



Forty-five to fifty degrees Fahrenheit. (Dr. S. C. Prescott, Boston, Mass.) 

 Fifty degrees Fahrenheit. ( Health officer Los Angeles, Cal. ) 

 Fifty degrees. (J. M. Houston. White Cross Milk Co., Washington, D. C.) 

 About 50 F. (Health officer San Francisco, Cal.) 



As low as possible. Not above 60 F. at most. (Health officer St. Joseph, 

 Mo.) 



Fifty degrees Fahrenheit. (Health officer Wheeling, W. Va.) 

 Forty to fifty degrees Fahrenheit. (Dr. Samuel McC. Hamill, Philadel- 

 phia, Pa.) 



Sixty degrees. (Health officer Scranton, Pa.) 



QUESTION 2. 7s it commercially practicable to maintain a maximum tempera- 

 ture of 50 F. from time of milking to city delivery to consumer f 



ANSWERS. 



While the temperature limit should be practicable, it should not be fixed 

 primarily with a view to giving the best results for commercial uses, the real 

 object being to insure the delivery of milk to the consumer in a wholesome 

 condition. To accomplish the latter object it is believed that milk should be 

 promptly cooled to 50 F. or less, and should be kept below that temperature un- 

 til delivery. This would require the use of ice in summer, but is not believed to 

 be commercially impracticable except possibly during the summer in warm 

 climates where the producer is unable to provide ice. This requirement has 

 been made by the city of Atlanta, Ga., and if it is practicable there it would 

 certainly be practicable for the city of Washington. (Chief Bureau of Animal 

 Industry.) 



