been shown in many cases that such a product can be marketed at
a price that will more than compensate for the additional cost.
Clean, fresh, rich milk is being sold in villages and small cities
located in the great butter and cheese producing sections of the
country for eight to ten cents per quart.

=The duty of the consumer.= The educational campaign that has been
carried on by the health departments with reference to farm
conditions and methods of handling has been most effective in
improving the milk supply. Many cities are now extending this to the
consumer, recognizing that as much harm may be done in the home as
on the farm. The importance of keeping the milk cold, of not
allowing it to stand exposed in open vessels, of thoroughly cleaning
the vessel in which it is kept, or the milk bottle before returning
it to the milkman are especially emphasized.

Moreover, it must be impressed upon the consumer that all of these
improvements, not only on the farm where the milk is produced, but
in the hands of the distributing companies in the cities, involve
much expense, and cannot be carried out, unless the consumer is
willing to pay their cost. More objection seems to be raised over
an increase in the price of milk than any other food stuff. The
consumer therefore needs education along the line of higher prices
for milk. Dairy products of all types have increased much in value
in recent years, so that at present prices milk, sold directly as
milk, is relatively cheaper than in any form, when prevailing prices
are compared with those that obtained a decade ago.

INDEX.

Abnormal fermentations, overcoming of, 108.

Abortion, contagious, 75.

Acid, amount of formed in milk, 84.

Acidity test, 211.

Actinomycosis, 75.

Aeration of milk, 55.

Aerobic bacteria, 13.

Air, contamination of milk from, 51.

Alcohol test, 213.

Alcoholic fermentation, 96.

Anaerobic bacteria, 13.

Animal, contamination of milk from, 42.

Anthrax, 75.

Antiseptics, 16, 117.

B.

Bacillus Bulgaricus, 89, 101.

Bacillus lactis acidi, 86.

Bacteria, aerobic, 13;
anaerobic, 13;
culture media for, 20;
desirable acid-forming, 86;
determining number of, 22;
distribution of, 18;
effect of cold on, 14;
effect of heat on, 15;
food of, 12;
forms of, 8;
manner of growth of, 9;
movement of, 11;
nature of, 8;
parasitic, 11;
products of, 17;
pure cultures of, 25;
rate of growth