186 CLEAN MILK 



officer in the city. If it is found that the milk is exposed to in- 

 fection, its sale should be at once stopped, unless the source of 

 infection can be immediately removed. 



Inspection of milk at hotels and restaurants should be directed 

 toward enforcing the ordinances as regards temperature of milk, 

 cleanliness of utensils and the sale of skim milk. Samples should 

 be taken once a month from hotels and restaurants. 



The proper care of milk after it has reached the consumer is 

 the most difficult matter of control and can only be managed by- 

 general education of the public. The Board of Health, through its 

 monthly bulletins, and those selling clean milk may supply the public 

 ■with information on the subject, and consumers should be fined for 

 not returning empty milk bottles or cans properly cleaned. 



In Boston the wholesale milk dealers are exceptionally progress- 

 ive. They assist the health authorities by taking the temperature 

 of milk consigned to them, by straining milk to discover dirt, by 

 cleaning empty cans; while six dealers (1907) have actually, in- 

 stalled bacteriological laboratories for their own use (Jordan). 



A sufficient number of inspectors or collectors of samples in 

 cities may require one to each 50,000 of population. In addition 

 to the duties described above, the city inspector should examine the 

 premises of applicants for a city license to sell milk, before one may 

 be issued. 



The City Board of Health should publish in a monthly report 

 the names of each dairyman, dividing them into four categories : 

 those selling Certified, Inspected, Ordinary Market and Pasteur- 

 ized milk; and should report the number of bacteria in each. Also 

 notice of any dairyman who has been found guilty of infractions 

 of any of the ordinances pertaining to milk should be thus publicly 

 announced. 



A. D. Melvin, Chief of the Bureau of Animal Industry, sug- 

 gests that the following division be made of the milk composing a 

 •city supply: 1. Certified milk. 2. Inspected milk from tuber- 



