CHAPTER X. 



RETAILING MILK AND CREAM. 



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 : ( i ) 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 

 measuring 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. 



The Use of Bottles. Milk and cream intended for re- 

 tail trade should be put into pint or quart bottles, like 

 that shown in Fig. 24. The advantages of this method 

 are apparent from the fact that the milk is bot- 

 tled immediately after cooling and that it may be 



This bottlE:|| 

 To BE washe^j 



Fig. 24. -Milk Bottle. 



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