No. 4.] MARKET MILK. 37 



the law, civil or moral. We are the last class of people in the 

 world to knowingly place a food on the market that could 

 possibly injure man or babe. The proper care of milk re- 

 quires knowledge and skill, wliich must be exercised every 

 day in the year. We are willing to acquire this, if the con- 

 sumer will pay the cost, and not compel us to compete with 

 ignorance and filth. We welcome inspection, investigations, 

 and the rigid enforcement of all the laws necessary to insure 

 cleanliness and safety. Clean and cold is the whole secret of 

 good milk. 



Some of the Details in pi-oducinfj High-class Milk. — The 

 cows and attendants must be clean and healthy. It is esti- 

 mated that from 150,000 to 200,000 people die of tuberculosis 

 in the United States every year, — as many as were lost dur- 

 ing the whole civil war; and it is thought that the disease is 

 carried to a gi-eat many, especially children, in cows' milk. 

 Probably the germs are not contained in the milk when drawn, 

 except in cases of tuberculosis of the udder, which is not very 

 frequent, but suspected if there are any lumps in the udder, or 

 if the cow is subject to garget or inflammation. But it more 

 often comes from the fine particles of excrement of a tuber- 

 culous cow, or the sputum of a tuberculous attendant, dried 

 into dust, and finding its way into the pail. 



You have all probably seen, some time in your life, a ray 

 of bright sunlight shining through a crack or knothole in a 

 barn, revealing the thousands of particles of dust in every 

 cubic inch of space, moving rapidly about ; and, if you think 

 of every one of these particles of dust carrying a thousand 

 bacteria, many of which may be the specific germs of a fatal 

 disease when taken into the stomach of a delicate babe, and 

 consider that in warm milk each germ may multiply by 100 

 every minute, you can appreciate the importance of allaying 

 some of the dust, and removing the milk from the stable and 

 cooling it as soon as practicable. 



The ceilings, walls and floors of the stable should bo tight; 

 cobwebs and dust thoroughly swept down. The stable should 

 be whitewashed twice a year. Whitewash is a disinfectant, 

 — seals up the cracks and makes the stable sweeter and 

 lighter. Wiping the udders and flanks with a clean, damp 



