HISTORICAL 



29 



and handling of large quantities of milk possible. Furthermore, 

 transportation facihties bring the milk to our door from a distance 

 of several hundred miles in better condition than was possible 

 in times without the benefit of rapid train service. 



Science has found means of recognizing adulterations and 

 watering of milk. Bacteriology has 'shown that micro-organisms 

 are inevitable in milk, but that the harmful ones can be eliminated 

 or prevented from gaining access with reasonable certainty chiefly 



Fig. 8. — Hottentot milking a cow (Benno Martiny). 



by boiHng or pasteurizing the product. Bacteriology and mycol- 

 ogy have enabled us to improve and control the quality of dairy 

 products. This has aided in expansion of the industry and in ob- 

 taining reliable results. We have well-defined laboratory means 

 at our disposal which further the industry and rid the market of 

 unsatisfactory products. However, much is still obscure and 

 more can be accomplished by scientific research, suitable legisla- 

 tion, and proper enforcement of regulations. 



