66 TYPHOID FEVER m DISTRICT OF COLUMBIA. 
Colorado Heights Farm Dairy, Mrs. Eebecca Pyles, Grant Road, Tennalljdown, D. C. 
Chestnut Farm Dairy, George M. Oyster, jr., 1116 Connecticut avenue 
Shenandoah Dahy, P. N. Disher, 636 H street NE. 
Numerous stores where milk is retailed in small quantities were 
also inspected and will be commented upon later. 
The information derived from the inspection is summarized as 
follows ; 
SOURCE OF THE MILK. 
Only 3 of the 38 dairies inspected claim to sell milk exclusively 
from their own farms. The other 35 purchase milk from numerous 
farms scattered largely throughout the neighboring counties of Mary- 
land and Virginia. Some of the larger dairies obtain their milk suppN 
from as many as 40 farms. It is stated that when a dairy has a 
sudden demand for an extra supply or receives a short shipment, 
it does not hesitate to purchase from other sources. This further 
complicates the difficult problem of tracing milk infections. 
In all there are about 1,000 dairy farms in the neighboring counties 
of Maryland and Virginia supphdng milk to the District of Columbia. 
Some cream is obtained from more distant points in Penns}dvania 
and New York. 
LENGTH OF TIME MILK IS USUALLY KEPT AT THE DAIRY. 
In 17 of the 38 dairies inspected some of the milk is received 
between 8 and 10 o’clock in the morning and does not leave the dairy 
until the following morning. In most of the others the milk is 
received late in the afternoon or evening and leaves on the early 
morning deliver}^. In but a few instances is the milk distributed as 
soon as received. It is evident that there is a lack of cooperation 
between the dairy farms, the railroads, and the city dealers, as there 
is a loss of practically a day at many of the large dairies inspected. 
METHOD OF SERVING MILK. 
All the dairies supply milk in bottles. A few of them maintain an 
additional service by cans and dippers. 
HOW THE BOTTLES ARE FILLED. 
At 11 of the dairies inspected the bottles are filled by machines; at 
the remaining 27 they are filled by hand, using either a dipper or a 
2-gallon can for this purpose. Some of the machines are sloppy and 
the overflow milk is sometimes caught and rebottled. 
It is the general custom to allow the paper caps or stoppers to lie 
around without special precautions against contamination by dust 
and flies. They are alwa}^s placed in the bottles by hand; and the 
hands are seldom as clean as should be. 
