1 86 BACTERIA, YEASTS, AND MOLDS 



likely to buy the cheapest quality. No article of food 

 should be so closely scrutinized, for, although the legal 

 safeguards which the public milk inspection places around 

 our milk supplies insure a tolerably good chemical quality, 

 there is a great difference in the product from different 

 sources. It is an absolute rule that cheap milk is always 

 poor milk, and the cheaper the less its value. It is not 

 economy to purchase poor milk, for, although there may 

 be a saving in the original purchase, the amount of food 

 bought is less and the danger attending its use is much 

 greater. Recognizing, then, that its value is in propor- 

 tion to its cost, we notice the kinds of milk that may be 

 purchased in the modern city. 



Sanitary Dairies. Certified Milk. The most expensive 

 milk comes from special dairies where great care is taken 

 to keep everything in proper sanitary condition. The 

 cows are kept in first-class health and are under the care 

 of a veterinarian. Every precaution is taken to^xclude 

 contagious diseases from contact with the dairy, and" care 

 is taken to keep everything clean and sanitary. For all 

 this care the dairyman must of course be reimbursed by 

 the consumer, and he is obliged to charge a higher price. 

 In the vicinity of our larger cities many of these dairies 

 have grown up in the last few years and are to-day furnish- 

 ing an exceptionally high grade of sanitary milk, for which 

 the charge is commonly from twelve to fifteen cents per 

 quart. Such milk, though the most expensive, is undoubt- 

 edly the best and is far safer than the ordinary milk. 



A modification of this method is the sale of what is 

 called certified milk. This is milk that is sold with the cer- 

 tificate of a special commission, commonly composed of 



