52 EEPOKT OF THE No. 55 



being educated to use the "one-piece dipper." It is just the ordinary shaped dipper 

 only the handle and cup are of one piece and there are therefore no joints or cor- 

 ners to collect and secrete the filth which might accumulate during the frequent 

 openings' of the cans and dipping of the milk. Altogether it seemed evident that 

 considerable had been done by inspection to safeguard the milk supply even of 

 the slums. 



" HEATING," DISTINGUISHED FROM PASTEURIZATION. 



Officially, New York's Department of Health is opposed to pasteurization. Na- 

 turally, there has for some time past been a big agitation to secure a pasteurization 

 ordinance, but thus far it has failed. One explanation as given by Dr. Darlington 

 himself is simply this : "If I went to the Board of Estimate for money, they would 

 say, 'Is pasteurization the remiedy for the milk supply?' If I should say 'yes/ 

 they would ask, 'Why spend money inspecting the farms T r ' Hence, Dr. Darling- 

 ton considered pasteurization would be starting wrong. He considered that in- 

 spection of the dairies was more important than pasteurization. But the Depart- 

 ment permits pasteurization, only it demands that any process through which the 

 milk passes must be clearly marked on the bottle cap. It does not allow milk to 

 be run through a heating apparatus for thirty seconds and then sold as "pasteur- 

 ized." Such milk bears the words, plainly printed on the stopper, "heated to 160 

 degrees for 40 seconds," together with the date and time of the completion of the 

 process. Special permits are required for pasteurization and milk heated to 150 

 degrees for thirty minutes and immediately cooled may be sold as "Perfectly Pas- 

 teurized Milk." The labels must also bear the date and hour when pasteurization 

 was completed, delivery to be made to the consumer within forty-eight hours, and 

 milk must not be pasteurized a second time. The following fac-simile illustrates 

 clearly the distinction drawn between "heated" and "perfectly pasteurized" milk. 



Bottle caps emphasizing distinction between "heated" and "perfectly 



pasteurized" milk. 



The Department also extends the stamp of its official recognition and regula- 

 tion to selected milk, inspected milk, guaranteed milk, certified milk, skimmed milk, 

 condensed skimmed milk and condensed milk. Each is defined and each if sold 

 under the name must come up to the standard required. 



