TABLE OF CONTENTS— CONTINUBJy 



Personal cleanliness required— Clean working suits— Other work- 

 men barred from bottling: room— Capping and covering take place 

 simultaneously with filling— The overflow from the bottling table- 

 Deep packing boxes with covers — The cleaning of bottles — Steriliza- 

 tion necessary— Misuse of milk bottles— Bottling for the small 

 farmer^-The use of a cooler ; what it accomplishes— Aeration and 

 its questionable value. 



Chapter XIII. Tlie Oppo7'tunity of the Dealer . . 114 



The capitalist of the milk business — His large investment — Inter- 

 mediary between producer and consumer — The personal relation 

 between fanner and dealer— The latter's power and influence in a 

 dairy community — His own establishment an object lesson to his 

 farmers — A model cow bam and dairy as a school of instruction and 

 experiment station— Hospital bam and quarantine station— The 

 care of milk at the country receiving station— The pumping of milk 

 an objectionable feature — A suggested remedy — The receiving and 

 the bottling room — The sterilized can and what it makes possible. 



Chapter XIV. Market Milk 123 



Indifference of the consumers — A problem ultimately for the State — 

 A simple plan for improvement — What it requires of dealer and 

 farmer — ^The results to be expected — Disposing of the "animal 

 odor " bugaboo— The groundless fear of animal heat. 



Chapter XV. The Duty of the Consumer , . . 128 



Tht other end of the milk problem— The adoption of esthetic and 

 hygienic prectations— Safeguards against the conveyance of disease 

 —Supervision of the family supply— Public confidence in a pure 

 milk supply— Proper acknowledgment of the efforts of milk dealers 

 and farmers— The production of a bottle of clean milk and the assur- 

 ance to the consumer— The encouragement of efforts to improve the 

 milk supply— The progressive milk dealer— What the extra price 

 means— The family physician and the health officials— The house- 

 keeper's knowledge of milk— Milk as a food— What sours milk— 

 Clean earth and bacterial dirt— Clarified milk— Care of milk in the 

 household— The public ice-box in apartment houses— Milk in a 

 separate compartment— Served after the manner of coffee— Pro- 

 tected against flies— The value of pasteurization and sterilization— 

 The cleaning of milk vessels— The milk bottle— The great loss 

 suffered by milk dealers— Misuse of the milk bottle a grave danger 

 —Epidemics— Cleaning the bottles— Protecting the bottles against 

 contamination. 



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