with
advantage in determining the sanitary character of milk. This test
reveals the presence of bacteria usually associated with dirt and
permits of the recognition of milks that have been carelessly handled.
From personal knowledge of examinations made of the milk supplies in a
number of Wisconsin cities it appears that this test could be utilized
with evident advantage.

~"Sanitary" or "certified" milk supplies.~ In a number of the larger
cities, the attempt has been made to improve the quality of the milk
supplies by the installation of dairies in which is produced an
especially high grade of milk. Frequently the inspection of the dairy as
well as the examination of the milk at stated intervals is under the
control of milk commissions or medical societies and as it is customary
to distribute the certificate of the examining board with the product,
such milks are frequently known as "certified." In such dairies the
tuberculin test is used at regular intervals, and the herd inspected
frequently by competent veterinarians. The methods of control
inaugurated as to clean milking and subsequent handling are such as to
insure the diminution of the bacteria to the lowest possible point. The
bacterial limit set by the Pediatric Society of Philadelphia is 10,000
organisms per cc. Often it is possible to improve very materially on
this standard and not infrequently is the supply produced where it
contains only a few thousand organisms per cc. Where such a degree of
care is exercised, naturally a considerably higher price must be paid
for the product,[126] and it should be remembered that the development
of such a system is only possible in relatively large centers where the
dealer can cater to a selected high-class trade. Moreover, it should
also be borne in mind that such a method of control is only feasible in
dairies that are under individual control. The impossibility of
exercising adequate control with reference to the milking process and
the care which should be given the milk immediately thereafter, when the
same is produced on different farms under various auspices is evident.

PRESERVATION OF MILK SUPPLIES.

While much can be done to improve the quality of milk supplies by
excluding a large proportion of the bacteria which normally gain access
to the milk, and preventing the rapid growth of those that do find their
way therein, yet for general municipal purposes, any practical method of
preservation[127] that is a