621 
persons, and the medical inspections are made by members of the 
commission without compensation. 
FUNCTIONS OF THE COMMISSIONS. 
The nature of the organization precludes the possibility of super- 
vising the production of more than a limited supply of milk, and 
this should be of such quality that physicians could unhesitatingly 
prescribe it for clinical purposes. Different grades of milk, and even 
cream, have been indorsed in some instances, but the original pur- 
pose of the commission would be better subserved by certifying to 
only one grade of milk, and that as pure as can be produced with our 
present methods. Such milk should be available also for use in hos- 
pitals and milk dispensaries, and it is clearly within the province of 
commissions to foster its use in such institutions. Special arrange- 
ments have therefore been suggested whereby such supply can be 
certified for delivery in bulk, provided the containers are sealed. 
In certain instances, it has seemed wise to assume temporarily 
the responsibility of indorsing “ inspected milk” (with a bacterial 
count not to exceed 100,000), but this function should properly 
be performed by the municipal authority who is responsible to the 
public for the sanitary condition of the general milk supply. 
The responsibility of the medical milk commission should be 
limited to the production of as nearly perfect milk as possible and 
its reports should be made to the professional body which it repre- 
sents, only simple statements being supplied. to the dairies directly 
interested. 
WORKING METHODS AND STANDARDS. 
While the aims and general requirements of the different com- 
missions are similar, there has been considerable diversity in re- 
spect to details, most of them, however, of a nonessential character. 
The original plan outlined the fundamental requirements, and it 
remained for each commission to develop working methods and 
standards suitable to its particular locality. 
In any case, the commission agrees to certify to milk conforming 
to its standards when produced in well-equipped dairies conducted 
in accordance with prescribed sanitary requirements. 
In order that these facts may be determined, a veterinary surgeon^ 
a bacteriologist, and a chemist are selected by the commission. 
When a dairyman signifies his willingness to cooperate in the pro- 
duction of pure milk, the veterinary surgeon visits the farm and 
inspects the buildings, their location, and sanitary condition. He 
also observes the hygienic methods employed in the production and 
handling of the milk, and physically examines the cows in the herd. 
