Market Milk 



Boil his milking pail and strainer. 



Cover the forty-quart can as soon as filled, 

 and keep it covered. 



Cool the milk, either by icing or putting 

 the cans in vats. 



Milk produced according to these direc- 

 tions is not likely to be a vehicle for the 

 transmission of the germs of the cummunic- 

 able diseases, and should show a bacterial 

 count of not more than 100,000 per c.c. What 

 this means in the way of improvement is evi- 

 dent if it be considered that much of the 

 daily supply in New York city shows a count 

 of millions of bacteria per c.c. 



It should be evident that the dealer, as a 

 return for some extra care in cleaning cans 

 and the installation of a sterilizer, which, it 

 must be remembered, is not an expensive 

 machine, not only obtains an improvement 

 in the general keeping qualities of his com- 

 modity, but, furthermore, has a definite 

 assurance of cleanliness. 



The farmer, also, can assure himself that 

 he is producing a better article, and doing it 



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