7 
14. Conditions and Diseases of the Cow Injuriously Affecting the Milk — Page. 
Continued. 
Slimy, stringy, or ropy milk 523 
Bitter milk 523 
Colored milk 524 
Taste and odor 524 
Poisonous milk 525 
Colostrum 525 
Recommendations 525 
15. The Relation of the Tuberculous Cow to Public Health (by E. C. 
Schroeder) 527 
Need of pure milk 529 
Character of tuberculosis as a disease of cattle 531 
Manner in which tubercle bacilli are expelled by tuberculous cattle. 533 
Technic used in demonstrating bovine tubercle bacilli 534 
The appearance of cattle that expel tubercle bacilli 535 
How tubercle bacilli expelled by tuberculous cows get into milk and 
dairy products 537 
The virulence and vitality of tubercle bacilli in dairy products 540 
The proportion of tuberculous cows among those in use for dairy 
purposes 549 
The frequency with which dairy products have been proven to con- 
tain tubercle bacilli 550 
Summary 553 
16. Sanitary Inspection and its Bearing on Clean Milk (by Ed. H. 
Webster) 557 
Clean milk 559 
What is contamination? 559 
Sources of contamination 560 
Milk utensils 562 
Cleaning milk utensils 562 
Milk houses 563 
Caring for the milk 563 
The city distributing plant 564 
Sanitary inspection of dairies 565 
Directions for scoring dairies 566 
Sanitary inspection of city milk plants 566 
Twenty-one suggestions 570 
The cows 570 
The stables 571 
The milk-house 571 
Milking and handling milk 571 
17. Sanitary Water Supplies for Dairy Farms (by B. Meade Bolton) 573 
Requirements of a sanitary water supply 576 
Sources of water supply 577 
Sources of pollution 578 
Purification of water in the soil 581 
Protection from pollution 582 
Abundance of supply 586 
Convenience of supply 586 
18. Methods and Results of the Examination of Water Supplies of 
Dairies Supplying the District of Columbia (by B. Meade Bolton) . 589 
19. The Classification of Market Milk (by A. D. Melvin) 605 
Class 1, certified milk. 608 
Class 2, inspected milk 609 
Class 3, pasteurized milk 609 
