clean white gown or linen duster which should be washed
every two days, while his hands should be washed just before the
milking. The milking pail should be of the covered sanitary order. The
barn should be screened.

CERTIFIED MILK

Immediately after leaving the cow, the milk should be cooled to at
least 45 F. It should at once be put into bottles that have been
previously sterilized and then be tightly covered, and should be kept
in ice water until ready for consumption. No matter how carefully the
milk is handled, it is infected with many bacteria, but if it is
quickly cooled, the increase of the bacteria is greatly retarded.
Under no circumstances buy milk from a grocery store out of a large
can. Go to your health officer and encourage him in his campaign for
sanitary dairies and certified milk.

Such milk as we have described under the head of sanitary dairies,
when it has been tested by the board of health and has received the
approval of the medical profession, is known as "certified milk;" and,
although the price is usually fifteen to twenty cents a quart, when
compared with the cost of baby's illness it will prove to be cheaper
than the dirty milk which sickens and kills the little folks.

There is no doubt that the increased use of "certified milk" has been
a great factor in the reduction of deaths from infant diarrhea in
recent years.

BOILING THE MILK

When certified milk cannot be had, it is absolutely dangerous to give
raw, unboiled, or unpasteurized milk to the baby, particularly in warm
weather; for the countless millions of manure germs found in each
teaspoon of ordinary milk not only disturbs the baby's digestion, but
actually makes him sick, causing colic, diarrhea, and cholera
infantum. The only way this milk can be rendered safe is by cooking
it--actually killing the bacteria. This process of boiling, however,
does not make good milk out of bad milk nor clean milk out of that
which is dirty, it simply renders the milk less dangerous.

There are two methods of killing bacteria--sterilization and
pasteurization. By sterilization is meant the process of rendering the
milk germ free by heating, by boiling. Many of the germs found in milk
are comparatively harmless, merely causing the souring of milk; but
other microbes are occasionally present which cause serious diseases,
such as measles, typhoid and scarlet fever, diphtheria, tuberculosis,
and diarrhea. It is always necessary to heat the