each one says, of my taking particular pains when
my neighbor produces milk of such poor quality? The result is that it is
all far from good and likely to deteriorate rather than to improve. To
be sure, at the central station it is bottled and distributed to the
consumer in apparently clean glass jars, but this is not the same
cleanliness that one gets when the bottling is done five minutes after
the milk comes from the cow.

When the milk supplied to the larger cities is furnished as in New York,
the impossibility of controlling the quality of the supply becomes
apparent. The farmer brings to the shipping station his two or three
large cans of milk, representing the night's and morning's milkings.
These are loaded on a train along with hundreds of others, a few chunks
of ice are thrown on top, and the train is started for New York, from
points as far as two hundred and fifty miles away, reaching the city in
the early evening. There it is received and hauled to milk stations,
where it is distributed in different-sized cans and bottles, and the
next morning, thirty-six hours old, distributed to the babies of the
city as fresh milk. Thanks to the energetic inspection practiced by the
officers of the Department of Health of New York City, who have emptied
hundreds of quarts of milk into the city gutters merely because the
temperature of the milk was higher than that prescribed, the quality of
the milk is not so bad as it might be. In fact, the writer has bought
apparently good milk on Long Island, shipped down from New York City,
because the local supply was deficient in quantity and inferior in
quality, although the latter would naturally be supposed to be fresh and
the other was certainly forty-eight hours old on its receipt.

Cleanliness and care are the two watchwords for good milk, and both
practices ought to be observed faithfully by the milk producer, whether
he has in mind the health of his own family or the health of the
dwellers in the city hundreds of miles away.

_Dangers of diseased meat._

Next to milk, the product of the farm which has most to do with the
health of those to whom farm products are sent is the meat which comes
from the cows, sheep, and pigs, and makes a large part of the farmer's
produce. To be sure, the amount of meat thus sent to market from the
farm is by no means as great as in former years, since even the smallest
village to-day has representatives of Swift and Co., Schwartzman and
Su