MEDICAL MILK COMMISSIONS AXD CERTIFIED MILK. 7 
INSPECTION OF DAIRY AND PRODUCT. 
The answers from the various commissions relative to inspections 
show considerable variation. In some instances the inspections are 
made by members of the commission and in others paid inspectors 
are employed to do the work. As a rule, inspections of the dairy 
are made monthly by either a veterinarian or a member of the com- 
mission, or both, and in some instances inspections are made every 
two weeks. The tuberculin test is usually applied annually, but in 
some cases this is done every six months. Chemical and bacteri- 
ological examinations range all the way from once a week to once in 
two months: in most instances, however, it is the practice to make 
tests every two weeks or oftener. 
HEALTH OF EMPLOYEES. 
The employees in eemfied-inilk plants are required to be clean in 
habits and appearance and are not admitted to the stables or dairy if 
not in good health. Some commissions require that employees be 
regularly examined by a physician and given certificates of health. 
In some certified-milk plants attendants when ill are cared for in a 
building specially set apart for the purpose. 
PRECAUTIONS TO PREVENT SPREAD OF CONTAGIOUS DISEASES. 
TThere a large milk business is conducted and several thousand 
customers are served daily, there is danger that some contagious 
disease may be brought into the dairy in some of the bottles. To 
avoid this, in some instances a wagon makes a special trip to collect 
bottles from any house where a contagious disease is known to exist. 
These bottles are thoroughly boiled in a special room before they 
come to the dairy proper. They are then subjected to the same 
cleansing process as all the others. 
SOME GENERAL CONSIDERATIONS. 
IS THE DEMAND FOR CERTIFIED MDLK LNCREASLNG? 
Although there has been a remarkable increase in the quantity of 
certified milk produced between 1907 and 1912. it must be admitted 
that the demand is not as great as might be expected. In nearly ail 
localities it is a hard fight for the milk commissions to educate the 
consumers to the consumption of certified milk. There are two main 
reasons for this. First, it has been found that there is a general 
apathy among consumers as to the purity of their milk supply. This 
would hold good as well with certified as with market milk. 
Another reason is that the price of certified milk is considerably 
higher than that of market milk, and it is hard to get people to pay 
the extra cost. Eeports were received from 45 commissions as to the 
