88 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 
contamination of the milk, hence the practice of 
putting the milk into bottles upon 
the farm, and delivering these bot- 
tles intact to the consumer, has 
rapidly increased since its introduc- 
tion, some ten years ago. 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 consider- 
able loss from breakage, ix much to 
be preferred to the old manner. 
et haere: Milk so handled, and kept at a 
Sense" milk shipping temperature between 45° and 50 
; F., should be in good condition 
sixty hours after it is drawn. Its life can be pro- 
longed by pasteurization, and the lability 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 Migliaged DulléiennQwst@ec, 
