THE CONTROL OF MILK-SUPPLIES 551 



structor's part the producer — whose sins against sanitary require- 

 ments are mostly the result of ignorance — can be interested in 

 his work, and in time will experience a certain pride in his product. 



Sometimes too much is expected of inspectors. Inspection 

 goes far toward preventing the entrance of filth and infectious 

 matter into milk, but it cannot give positive assurance that the 

 milk is both clean and safe. Right at this point bacterial exam- 

 ination comes in. If, in spite of care on the part of the inspector, 

 the bacterial count is not satisfactory, then a close search is to be 

 made for the cause of the trouble. As has been pointed out be- 

 fore, pathogenic bacteria are difficult to find in milk, and there- 

 fore pasteurization of the product becomes necessary, even when 

 inspection is all that can be desired. This does not render inspec- 

 tion less important, for pasteurization does not guarantee to re- 

 move filth; it does not guarantee to restore partially decomposed 

 milk to its normal condition ; it can in no manner atone for slovenly 

 dairy habits. These must be corrected by efficient inspection. 

 The work of the inspector should be suitably organized so as to 

 enable him to visit as many dairies as possible without slighting 

 the character of inspection. A map of the district, showing the 

 location of dairies, wagon roads, railways, and electric roads will 

 facilitate the planning of his day's work. 



Milking operations are the most fruitful source of bacterial 

 pollution. The inspector should calculate his visits in order to 

 be present at a dairy during milking hours. This cannot be done 

 in all cases. The two daily milking periods are about twelve 

 hours apart, and it is not possible to be present at them on all 

 tours of inspection. It would mean that only two dairies could 

 be inspected in a day and would involve a long day, since farms 

 to be visited may be far apart. The inspector should contrive to 

 be present during milking time once in several visits, and the plan 

 of visits should be changed periodically in order that the dairyman 

 may have no way of knowing when the inspector is to be expected. 



To supply large communities milk may have to be shipped 

 for many miles. Means of transportation are, therefore, of great 

 importance. There can be no objection to shipping milk for long 

 distances if railway facilities are such as to keep the milk cool. 

 Some roads have built cars especially for transporting milk. 

 These cars have refrigerator walls, refrigerator doors, and only 

 fom' doors, so as to avoid constant passing to and fro of train 

 employees. In summer, heat and dust will not be readily ad- 

 mitted, and in winter there is small danger of the milk freezing. 

 Many of the cars in use at present for milk shipments have thin 

 walls, more doors than are desirable, and in some cases offices 

 are located in them. In the latter instance heat is supplied and 



