MILK INSPECTION 177 



can bring to bear sufficient influence over the producer of unsanitary 

 milk in the following ways : By condemning such when it arrives 

 in the city; by warning or fines; by revoking the license of the 

 dealer in the same in the city; and by requiring that the premises 

 on which the milk is produced be inspected before the milk can be 

 sold in the city. 



Supervision of a milk supply must begin at the barn and be 

 continued until the milk reaches the consumer. Thus milk must be 

 inspected at the following points : 



1. At the farm. 



2. During transportation from the farm to the R. R. or 

 creamery. 



3. At the creamery, when this is the shipping point. 



4. On the cars during transportation to the city. 

 '5. At the city R. R. or receiving station. 



6. On the wagon in the city. 



7. At the city dairy, hotel, restaurant, retail store and home 

 of the consumer. 



The country furnishing milk must be mapped, the farms and 

 creameries from which milk is shipped must be plotted, and the 

 territory divided into districts, each under the supervision of an 

 inspector living in the region. It has been recommended that there 

 be one inspector to each 100 farms. At present New York City has 

 about 100 inspectors (1907) to supervise some thirty to forty thou- 

 sand farms in six states and shipping milk into the city from points 

 four hundred miles distant. No milk should be permitted to enter 

 a city until the seal of inspection has been first placed upon it by an 

 inspector in the country. 



When milk is shipped from creameries or country receiving 

 stations these form convenient points for inspection and also serve 

 as a base for investigation of the farms supplying the creameries. 

 At the creameries the following demand looking into : ( 1 ) The 

 cleaning and sterilization of all utensils; (2) the water supply and 



