TABLE OF CONTENTS 



CHAPTER I. 



HOW TO PRODUCE CLEAN MILK. 



Clean Milk and the Market — Good Features of 



Score-Card — Health of Cows — Dairyman and His 



Employes — Grading Suggested — Average Inspector. 



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CHAPTER II. 



HOME PASTEURIZATION OF MILK. 

 For Children and Adults — Methods to Pursue — 

 For Babies— Modified Milk 24 



CHAPTER III. 



THE NEED OF MUNICIPAL MILK 

 INSPECTION. 

 Milk as a Food Product — Adulteration — The Vet- 

 erinarian as Milk Inspector — Milk Infections — 

 Bottle-Fed Babies 26 



CHAPTER IV. 



MILK FOR INFANT FEEDING. 

 Cow's Milk — Its Care — The Importance of Clean- 

 liness — Pasteurized Milk — Modified Milk — Certified 

 Milk — Homogenized Milk 32 



CHAPTER V. 



KEEPING THE COW WARM. 

 The Proper Housing of Animals — The Drinking 

 of Cold Water — Feeding of Frozen Foods — The 

 Warm Barn 36 



CHAPTER VI. 



KEEPING THE COW CLEAN. 

 Many reasons — Construction of the Barn — Equip- 

 ment of the Dairy Barn — The Summer Barn 38 



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