142 Milk and Its Products 
These results were abundantly confirmed by a sim- 
ilar series made by Dean in Canada.* 
The removal of the covers of the cans in the dusty 
and dirty streets always results in considerable contam- 
ination of the milk, hence the practice of putting the 
milk into bottles upon the farm and 
delivering these bottles intact to the 
consumer, has rapidly increased since 
its introduction, some ten years ago, 
and is now in almost universal use. 
When the bottles are used, the milk 
should be put into them as soon as it 
is drawn, strained and cooled; they 
should then be sealed and kept in a 
cool place until ready for delivery. 
This method of delivery, although 
it entails a greater expense in outfit 
and transportation and a considerable 
loss from breakage, is much to be 
preferred to the old manner. 
me Ae ares Milk so handled, and kept at a 
Sense" milk shipping temperature between 45° and 50 
i F., should be in good condition 
sixty hours after it is drawn. Its life can be pro- 
longed by pasteurization, and the hability to trans- 
mission of diseases through the milk at the same 
time reduced to a minimum, but whether pasteuriza- 
tion should be relied upon for these purposes is 
still somewhat of an open question. In so far as 
immunity from diseases which may be present in the 
* Ontario Agricultural College, Bulletin No. 66. 
