45 
(6) Cans . — If the milk is then put into cans the same possibilities 
are again met as in the pails. 
(7) Transjjortation.—li the milk is now shipped to a distributing 
dairy in the city there is always the possibility of its infection in 
'! transit by those handling it, and it must always be borne in mind 
that some person may surreptitiously dip into the container with a 
j soiled vessel or dipper or even drink from the mouth or top of the 
can. 
(8) Distributing dairy . — Then there are the receptacles used by 
the retailer. In many distributing dairies the milk comes in by 
train in large cans, and before the contents are poured together in 
the mixer each can of milk must be tasted to ascertain whether or 
not it is sour. One man usually does the tasting. It may be done 
in a manner free from criticism or the taster may tip each can before 
it is lifted from the wagon and, removing the top, place his mouth 
to the can and taste the milk. When milk has been treated in this 
manner it has at times been the custom to draw into the mouth a 
sufficient amount and then spit it upon the ground. One taster has 
been mentioned who was so economical that he returned the tasted 
milk to the can. Another means of tasting which has at times been 
employed is to use a spoon or small dipper, inserting it into one can 
after another, and of course between cans into the mouth of the 
taster. A method less subject to criticism is to tip each can, then 
Removing the cap, taste of the milk adhering to it. The top can then 
be cast aside and scalded before further use and the milk emptied 
into the mixing tank. Other methods entirely free from criticism 
are commonly used by careful dairies. 
(9) Bottles.—Ji is at present the custom to deliver milk to the 
consumer in bottles. This is especially so in the cities. It can be 
seen how this practice properly operated may be better than any 
other ; but, on the other hand, if carelessly conducted may be a 
source of much danger. Clean milk in sterile well-capped bottles, 
handled and delivered by clean men, free from disease, is a condi- 
tion much to be desired. But where empty bottles returned from 
the consumers’ houses are not properly scalded before being again 
filled, the possibility of contamination by pathogenic organisms is 
necessarily considerable. Bottles left at houses where there are cases 
of scarlet fever, typhoid, or diphtheria, if refilled without being- 
proper ly scalded, are undoubtedly a source of much danger. Many 
cities have ordinances to prevent this, but the constant presence of 
mild cases of disease, so mild and, according to present standards, 
atypical, that a correct diagnosis is not made, renders all regulating 
measures more or less ineffective. The accidental infection of bottles 
in an orderly well-regulated household need not be considered so 
