CHAPTER XIV. 
MARKETING MILK AND CREAM 
RETAILING, 
Dip Method. ‘The old method of hauling milk to the 
city in five, eight or ten gallon cans and removing each 
patron’s allowance by means of a dipper or faucet, has 
been found so objectionable that the practice has been 
largely abandoned. ‘The principal objections to this 
method are: (1) The admission of 
dust and bacteria to the milk while 
measuring it; (2) the use of unsteri- 
lized milk vessels by consumers; (3) 
exposure of the vessels to dust while 
on the steps of the consumer; (4) the 
use of unclean vessels by milkmen in 
meastiring each customer’s share; (5) 
lack of uniformity in the milk, espe- 
cially if removed from the cans by 
means of a faucet; in which case the 
first drawn milk is likely to be lowest 
in fat content; and (6) the possi- 
bility of drivers tampering with the —— 
milk. ~ Milk Bottle. 
The Use of Bottles. Milk and cream intended for re- 
tail trade should be put into pint or quart bottles, for 
reasons cited above. The advantages of this method 
are apparent from the fact that the milk is bot- 
tled immediately after cooling and that it may be 
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