No. 4.] SANITARY MILK. 95 



Perhaps the most successful producer of sanitary milk in 

 New York is Mr. S. L. Stewart. He was one of the pio- 

 neers in this line of work, and his success in producing a milk 

 which is now selling for 20 cents a quart in New York City 

 has come largely from constantly striving to do better things 

 in better ways. He has torn down and rebuilt portions of 

 his stable, which seemed almost perfect, in his constant effort 

 to reduce the bacterial count. While he has adopted meth- 

 ods which are almost equal to hospital conditions, and which 

 to the uninitiated may not seem profitable or necessary, he 

 tells me that in every instance where he has reduced his 

 vigilance and allowed any one of these operations to be 

 slighted, the bacterial content of the milk has increased. It is 

 true that there are others who are making certified milk 

 whose methods are not so thorough. However, I would ad- 

 vise any person who thinks of entering into certified milk 

 production to adhere as closely as possible to Mr. Stewart's 

 ideal. His cows are kept practically under hospital condi- 

 tions, his stable kept as nearly antiseptic as possible, and the 

 product warrants the care. 



In relation to the requirements, Mr. Stewart says : — 



In order to produce clean milk, free from pathological germs, 

 certain vital requirements must be complied with, namely: — 



An abundance of water, free from any possible contamina- 

 tion, must be assured. 



The buildings should be located where good drainage can be 

 had, which means a good drainage away from the buildings. 



A milking barn, which would better meet all requirements if 

 but one story, with no room for storage above; the floors of 

 which should be of cement, with side walls and ceiling either 

 of concrete or plastered on wire lath; all corners rounded, leav- 

 ing no place for dust or dirt to collect. All frame work for 

 stanchions should be of galvanized iron, with steel stanchions. 

 The drainage and plumbing of this building should be as sani- 

 tary as the best living room, for here must be kept the cows 

 from which the milk is made, and the air must be kept from 

 any contamination from sewage. 



Proper ventilation is another very vital point in the milking 

 room, and too much care cannot be exercised in the installation 

 of the same. The "King system" of ventilation, when prop- 



