No. 4.] SANITARY MILK. 93 



The absolute necessity of thoroughly cleansing and steril- 

 izing the cans or bottles, no matter which are used, is ob- 

 vious ; and the fact that milk dipped from an open can on a 

 public thoroughfare in a windy day is bound to be greatly 

 contaminated by street filth should lead every municipality 

 to demand that all milk be delivered in sealed packages. 

 How long could a man deliver consomme or mock-turtle 

 soup from an open can to the residents of this city? How 

 many of you would relish succotash that was brought to 

 your door in forty-quart lots, and a pint or quart dipped 

 from the top of this can into an uncovered pail, and hung on 

 a hook on a tree until you were ready to go out after it? 

 No other food is handled in such a slovenly manner as dipped 

 milk ; and if the consumers will not protect themselves, they 

 should be protected by municipal enactment. 



The methods of milk delivery are still primitive and vexa- 

 tious, the producer is obliged to travel too far to deliver his 

 product, and it is not in as good condition when the con- 

 sumer receives it as it should be. In a city not many miles 

 from here I am told that on one city block about a week ago 

 seventeen different milk wagons traversed the block and 

 made deliveries. 



I find that I have taken up more time than I intended on 

 this phase of the subject. While all milk should l)e clean 

 milk, it is a fact that it is not ; and out of this fact there 

 has grown up during the past few years a trade in so-called 

 " sanitary" or "certified" milk, and I wish to tell you some- 

 thing about what we are doing in making that in New York 

 State. 



As soon as the demand for this milk was manifest, un- 

 scrupulous dealers began to call anything "certified;" and, 

 while the time for an arbitrary standard had not yet arrived 

 (if it ever does), it was thought best to enact a law making 

 it a misdemeanor to use the word "certified" unless the 

 milk was made under the inspection of some qualified body. 

 Hence, certified milk in New York State stands for some- 

 thing ; namely, a pure, rich, unadulterated milk, produced 

 in accordance with rules and regulations laid down l)y some 

 recognized medical society or board, and endorsed (certified) 

 by them. This allows the word "certified" to be placed on 



