45 
fever occurs on the place or a person eliminating the bacilli sojourns 
temporarily on the premises, the possibility of water contamination 
exists. In some cases the dejecta of typhoid patients are buried in 
shallow holes around the house and often unwittingly around the 
well, while at other times, as occurred in some of the epidemics 
reported later, the dejecta were simply thrown on the ground where 
they could easily find their way into the water supply. Pails washed 
in polluted water, if not afterwards scalded, may contain the infect- 
ive material and the more so if some of the last rinsing water still 
remains in them. The possibility of this water being added directly 
to the milk need not be considered, although it has undoubtedly 
played an important part in some epidemics. The water used may 
be a stream into which some household higher up empties its sewage. 
It has been supposed that cows wading into polluted streams might 
get upon the udders contaminated water, which in the act of milking 
would find its way into the pail. This at least is one of the rarer 
means of infecting milk. 
(5) Milk cooler . — If a milk cooler is used and not properly taken 
care of, infectious material may reach the milk through it. 
(6) Cans .— If the milk is then put into cans the same possibilities 
are again met as in the pails. 
(T) Transportation . — If 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 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. TVlien 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 cap can then be cast aside and scalded before 
