78 STORRS AGRICULTURAL EXPERIMENT STATION. 
Nearly all of these institutions make a special attempt to 
furnish milk of extra character for the use of young children. 
This is done not only by securing especially healthful cows, 
but also by feeding them upon what is regarded as especially 
healthful food, and the milk thus obtained is, either rightly or 
wrongly, regarded as safer for the use of children than the 
ordinary milk, and it naturally is sold at a greater price. 
It is of course clear that the development of methods by 
such large institutions are sure to produce a gradual improve- 
ment in the quality of the milk. This improvement has also 
been stimulated by the gradual development of police regula- 
tions in the various cities. In Germany, in particular, the rules 
for the inspection of the ordinary milk supply have been per- 
fected in the last dozen years, until now they are extremely 
rigid. The inspection of milk here is wholly in the hands of 
the police, and thousands of tests are made monthly of the 
ordinary milk distributed through the streets of Berlin. At 
the institution of C. Bolle the test is made before the milk- 
distributing carts leave the supply station, and then the carts 
are locked so that the milk cannot be tampered with. These 
tests, it is true, are mostly chemical and physical, rarely bacte- 
riological, but the result has been that the application of the 
tests have little by little raised the quality of the milk from a 
bacteriological, as well as a chemical, standpoint, and it is 
found that to-day the milk supplied in these cities has a very 
decidedly smaller average number of bacteria than the milk 
supplied a few years ago, as well as a better average chemical 
analysis. All of these changes in the quality of the milk have 
been in the way of an improvement, and, if we except the fact 
that the milk used to-day probably is more likely to be con- 
taminated with tubercle bacilli than it was ten years ago, we 
may state that the advances made in the last decade, as the 
direct result of the application of the bacteriological knowl- 
edge, have produced a gradual but a very decided improve- 
ment in the quality of the milk in the cities in Europe. 
MILK STERILIZATION AND PASTEURIZATION. 
Probably the most important change that has come over 
the system of dairying as the result of bacteriological knowl- 
edge has been in connection with processes of sterilization and 
pasteurization. The extension of the belief that milk is the 
cause of various contagious diseases, as well as a considerable 
