IQ2 CONTROL OF THE MILK SUPPLY 
milk for which the standard is set. ‘These bacterial standards 
do not assure that all the milk conforming to them is healthful or 
clean, but if they are enforced, they do prevent the sale of milk of 
poor keeping qualities. A milk with a high bacterial count is 
generally on the point of souring, either because of age or of high 
temperature of storage. 
Special grades of milk are becoming more or less common in 
various localities. Sanitary dairies of exceptionally high char- 
acter have been conducted with more or less success. In these 
every possible precaution is adopted to produce milk under ideal 
conditions. Only tested and inspected cows are used, and 
numerous devices are carried on to protect the milk from all 
possible suspicion of filth contamination. The production of 
milk under such conditions is so expensive that it must be sold 
at a high price, and this has interfered with the commercial 
success of some of these enterprises. What is known as cerlifted 
milk has, in recent years, come into some prominence. This is 
milk produced in dairies that are under the inspection of a certify- 
ing board. This board, usually composed, in part at least, of 
physicians, keeps a constant oversight of the milk from certain 
dairies and over the methods of its production. If they find that 
the milk comes up to the somewhat high standard that they set, 
and if they are convinced that proper methods are used in its 
production, this board gives to that dairy the right to use its 
certificates. It is within the reach of almost any well kept farm 
to produce certified milk. This milk brings a higher price than 
ordinary milk, but it is more reliable because more care has been 
required to produce it. Certified milk does not form anything 
more than a very small portion of the milk-supply of our cities. 
Still more recently it has become common to grade the ordinary 
milk supply of cities and charge higher prices for the better grades 
of milk. The public is already becoming familiar, in many places, 
with the labels Grade A, Grade B, or Grade C, on milk bottles, 
and in a general way understands that Grade A milk is to be pre- 
