30 REPORT OF THE No. 55 



until it is sold '; (3) because pasteurizing milk does not destroy the spores or eggs 

 of infecting bacilli, and they afterwards increase more rapidly in pasteurized than 

 in raw milk because they are not, as in raw milk, inhibited by the action of the 

 lactic acid ferments; pasteurized milk does not sour, but does become putrid." 



" Producers of milk should be subject to the rules and regulations required by 

 the municipality in which the milk is distributed for actual consumers and subject 

 to prosecutions for non-compliance in that municipality, i.e., the municipality con- 

 suming the milk should not be required to go into the municipality producing the 

 milk to punish an offender. 



" I was a member of the Committee that framed regulations to govern milk 

 dairies in the Province. When approved by the Provincial Board of Health they 

 were recommended by the Board, but had no legal status. I would recommend that 

 they be made legal requirements. In my personal opinion, the standard of milk is 

 perhaps a little too high in the above-named recommendations. On several occasions 

 I have tested milk taken directly from the cow's udder in my presence and found it 

 as low as 3^ per cent, butter fat and 12 per cent, solids. 



" We have used the tuberculin test some. One year we used it on 22 cows and 

 three reacted in one herd, all partly Jersey-bred cows. Since that we have used it six 

 or eight times on suspicious-looking bad-conditioned cows, four being ordered out 

 of the herd, the local Board of Health bearing the expense. I see no objection to 

 the use of the test if properly done, but it takes time and experience to interpret 

 results, and should be well paid for to insure good results. At a rough guess, after 

 twenty-five years experience, I would place the percentage of tuberculous cattle in 

 this district at about 5 per cent. 



" As to how to get a clean raw milk supply at moderate cost, granting the 

 production under all cleanly precautions and the rapid cooling necess'ary after 

 milking, the great desideratum, getting the milk to the consumer without raising its 

 temperature, is the hardest to deal with, when the cost has to be considered. At 

 present I cannot make any recommendation, except that milk is still a cheap article 

 of diet as compared with others and the price might be increased to attain the 

 object." 



WOODSTOCK. 



Woodstock is fortunate in its milk supply in that it all comes from about a 

 dozen farms in the immediate vincinity, and is, therefore, easily supervised. Many 

 other cities not twice as large get their supply from four times as many places. 

 Like London, their plan of supervision is by the semi-annual inspection of the 

 farms, for which they pay $25 per year. Dr. Rudd, who does the inspection, reports 

 to the Board of Health, but the reports are not published in the papers. Only a 

 small proportion of the milk is delivered in bottles. The city endeavors to main- 

 tain a butter fat standard of 3.5 and the average usually runs about 3.8. 



Dr. McLay, who has been Medical Health Officer for twenty years, expressed 

 the following views in answer to questions : 



What provincial or municipal legislation do you think is needed? 



Thorough inspection of herds, byres, water s'upply, etc., and better remunera- 

 tion to medical health officers. 



Do you think a standard of butter fat and total solids is practical and desir- 

 able, and if so, what standard would you suggest? 



