ction. When the individual cannot protect himself
against fraud and unhealthful conditions, it is the duty of the
government to protect him. This is the theory underlying the modern
control of food supplies, water supplies, and of living conditions
in general. Acting on this basis the cities are seeking to control,
to an increasing degree, the healthfulness and cleanliness of the
milk supply.

Formerly such control as was given was largely with reference to the
composition of the milk, the regulations providing that it should
contain not less than a minimum amount of fat and other solids, and
be free from preservatives. The more modern regulations are much
more complex and touch every phase of production and handling that
can, in any way, affect the value of the milk as human food.

=Municipal regulations.= The different cities vary widely in the
methods employed to secure a satisfactory milk supply. Rules and
regulations are adopted to which the producer and dealer must
conform. In order to ascertain whether the regulations are being
obeyed, two types of examinations may be made: first the inspection
of the farms and of the plants of the dealers; second the
examination of the milk itself with reference to its chemical
composition, bacterial content and temperature.

The city of New York is doing more to safeguard and to improve its
milk supply than any other large city in this country. A brief
summary of its regulations and methods follow. A copy of the rules
is furnished to each dairyman and is supposed to be posted in the
stable.

The Cows.

1. The cows must be kept clean, and manure must not be permitted to
collect upon the tail, sides, udder and belly of any milch cow.

2. The cows should be groomed daily, and all collections of manure,
mud or other filth must not be allowed to remain upon their flanks,
udders or bellies during milking.

3. The clipping of long hairs from the udder and flanks of the cows
is of assistance in preventing the collection of filth which may
drop into the milk. The hair on the tails should be cut, so that the
brush will be well above the ground.

4. The udders and teats of the cow should be thoroughly cleaned
before milking; this to be done by thorough brushing and the use of
a cloth and warm water.

5. To prevent the cows from lying down and getting dirty between
cleaning and milking, a throat latch of rope or chain should be
fastened across the stanchions under the cow's