282 THE MILK QUESTION 



cover adds about fifty cents to the cost of the original 

 pail. 



The milk can. A large amount of thought has been given 

 to the construction, form, and size of the milk can. Milk is 

 usually transported in heavy cans, usually holding twenty, 

 thirty, or forty quarts. The styles in use differ markedly 

 according to locality. The style of milk can used in 

 most parts of the country has a well-designed lid, so con- 

 structed as to keep dirt and bacteria out of the can. In 

 New England the small eight-and-a-half-quart milk can 

 is still in common use, for the reason that so many of the 

 dairy^ farms through this section of the country are the 

 small two- or three-cow farms. These cans have the old 

 wooden stopper, which is objectionable because it does not 

 fit well and is difficult to cleanse, and has no hood to shed 

 the dirt. Milk cans are frequently made with locks, so 

 that they cannot be opened and the contents tampered 

 with before they reach their destination. 



The inside of the can must be smooth and so joined that 

 all ridges, grooves, or irregular surfaces are avoided. This 

 not only facilitates cleaning, but prevents the accumulation 

 of old, sour milk which contaminates the fresh milk as soon 

 as it comes in contact with it. 



All progressive milk laws require milk cans to be cleansed 

 before they are returned, and prohibit their use for any 

 other purpose. It was formerly the custom of hotel men 

 and others to return swill to the farmer in the milk can for 

 the purpose of feeding the hogs. Such use of the milk can 

 is highly objectionable and is justly prohibited by law. 



Milk for large cities and small towns contrasted 



It has frequently been suggested that higher standards 

 should obtain for the milk supply of small towns than for 

 large cities. This would be a mistake. The milk standards 

 should be the same the world over, in city, town, or hamlet. 

 Small commimities, however, should, under existing condi- 



