100 RESULTS 
milk with exceedingly small numbers of bacteria 
at all times of year, both winter and summer, 
without a fancy barn, or fancy equipment, but 
by exercising only the ordinary care that is easily 
within the power of any dairy farmer. The 
samples were taken from the cans at the railroad 
shipping station before shipment to Boston. 
ROCKDALE, N. Y. 
There is a large milk shipping station at Rock- 
dale, N. Y., which ships milk to a well-known 
chain of dairy restaurants in New York City. 
The bacterial laboratory located in this station 
makes regular tests of all milk received from its 
patrons. The milk is cooled and shipped to New 
York City in a raw state in 4o-quart cans. It 
is pasteurized by each of the dairy restaurants 
where it is received. Bacterial tests are regularly 
made from samples taken from the 40-quart cans 
on their arrival at the railroad terminal in Jersey 
City. The results of these tests are a most strik- 
ing illustration of the high sanitary character 
of this raw milk after a railroad journey of 250 
miles. Even though the samples are taken at 
the city railroad terminal, the milk compares 
