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REPORT 
 
 OF THE 
 
 MILK COMMISSION 
 
 Appointed to Enquire into the Production, Care and 
 Distribution of Milk 
 
 1909 
 
 PRINTED BY ORDER OF 
 
 THE LEGISLATIVE ASSEMBLY OF ONTARIO 
 
 TORONTO 
 Printed and Published by L. K. CAMERON, Printer to the King's Most Excellent Majesty 
 
 1910 
 
5FAA7 
 
 csfK 
 
 a7rf i7 
 
 Printed by I 
 WILLIAM BRIGGS, 
 29-37 Richmond Street West, 
 TORONTO 
 
CONTENTS. 
 
 Page 
 
 Chapter I.— Formation 5 
 
 Chapter II. — Laws, Provincial, Municipal, etc 8 
 
 Chapter III.— Dairy Farms 37 
 
 Chapter IV.— American Cities 42 
 
 Chapter V. — Copenhagen and London 65 
 
 Chapter VI. — Laws of Other Provinces and States 79 
 
 Chapter VII. — Commercial Value of Sanitation 89 
 
 CHAPTER VIII.— Infantile Mortality 98 
 
 Chapter IX. — Conclusions and Recommendations 113 
 
CHAPTER I. 
 
 Being a Statement of the Formation of the Commission, the 
 Importance of the Subject from the Standpoint of Health and 
 Commerce and an Outline of the Plan of Enquiry. 
 
 Hon. J. S. Duff, Minister of Agriculture, Toronto, Ontario. 
 
 We, the members of your Milk Commission, hereby beg leave to submit our 
 Report. 
 
 At the outset, we take the liberty of recalling to your mind the circumstances 
 surrounding the instigation of the enquiry on which we have been engaged during 
 the past few months. The ever increasing and world-wide attention which has been 
 devoted to the question of safeguarding the milk supply in recent years found ex- 
 pression on the floor of the Ontario Legislature at its Session of 1909. On the first 
 of April, W. K. MclSTaught, member for North Toronto, seconded by J. E. Dargavel, 
 member for Leeds, moved that a Commission be appointed to investigate " the 
 methods whereby clean, wholesome and sanitary milk is beiijg successfully supplied 
 to consumers in this or any other country and to make a report." This resolution 
 was accepted by the Government and unanimously passed by the Legislature. In 
 accordance therewith an Order-in-Council was approved on the fourteenth day 
 of May, naming the Commission and setting forth their instructions as follows: 
 " To enquire into the conditions and methods whereby milk is now being pro- 
 duced, cared for and supplied to the people of the Province for domestic consump- 
 tion and manufacturing purposes; to investigate the methods whereby clean, 
 wholesome, sanitary milk is being successfully supplied to consumers in this or 
 any other country, and to make a report as to their findings in the matter, to- 
 gether with such recommendations as may be considered advis'able." 
 
 MILLIONS INVOLVED IN DAIRY INDUSTRY. 
 
 A preliminary word may be said as to the vast importance of the milk ques- 
 , tion judged both from the standpoint of commerce and of health. According to 
 the latest available figures there are 1,300,000 milch cows in the Province. That 
 ■ in itself represents an investment of approximately $40,000,000, not including the 
 value of the gtables, milk houses and other equipment. In 1908, there were 1,177 
 cheese factories and 97 creameries, to which were delivered 166,103,975 gallons 
 of milk. This was made into 120,624,436 pounds of cheese and 9,895,109 pounds 
 of butter, representing a value of $13,106,919 and $2,355,170, respectively, aggre- 
 gating $15,462,089. In addition, there is the large quantity of butter made on 
 the farm and sold direct to the market, of which no estimate can be made. Then, 
 there is the milk which is sold for immediate human consumption, and almost 
 every person uses milk in some form or other and to greater or lesser extent. On 
 the basis of figures furnished by some Ontario cities, it is estimated that 36,464 
 gallons are used per day in the eighteen cities of this Province, with a combined 
 population of 687,814. At an average of 13 cents per gallon, this means $1,630,216 
 to the dairy farmers supplying cities each year. ,As 26 cents a gallon is a moder- 
 ate estimate of the amount paid by the consumer, it will be seen that the city 
 milk supply represents another $1,630,000 annually to the vendor and middleman. 
 At the same ratio for the entire Province, supplying milk would mean an annual 
 revenue of $6,120,320 to the producer, but as the consumption in rural districts 
 very greatly exceeds the average in the city, the sum must be placed far in excess 
 
 [5] 
 
EEPOET OF THE 
 
 No. 55 
 
 of that amount. Altogether, it seems well within the mark to say that dairy pro- 
 ducts are worth to this Province each year $45,000,000, giving employment to 
 thousands, affording a large market for foodstuffs, and, in turn, giving back fer- 
 tility to the soil and paying interest on an investment of over fifty million dollars, 
 exclusive of the land. 
 
 THE GOSPEL OF THE GERMS. 
 
 But more important, and likewise more intricate, is the question of the milk 
 supply in its relation to public health. In the scientific world there has perhaps 
 been no more remarkable development in recent years than that which concerns 
 bacteriology and the manner in which these germs may be conveyed by water, milk 
 and other carriers. Bacteria were discovered by Antony von Leenwenhock in Hoi- 
 
 Typical Ontario Bank Barn. 
 
 land about 1675. He was a linen draper, as history records, but his hobby was 
 grinding lenses, and one day he constructed a microscope of greater power than 
 any previously manufactured. With the aid of this he discovered what he de- 
 scribed as " animal-cules " in a few drops of water. While it seems to be agreed 
 that that was the beginning of bacteriology, little progress was made in the ensu- 
 ing two centuries. When Koch, in 1883, discovered the tubercle bacilli and in- 
 troduced the "plate" method of media, he virtually started the modern school 
 of bacteriology. Since that time the progress has been rapid and hundreds of 
 books have been written and hundreds of men have devoted their lives to the 
 work of research. 
 
 The chief carriers of bacteria are water, air, soil, milk and milk products. 
 MUk, by its very nature, is one of the best and cheapest foods known, being made 
 up as follows: — 
 
1909 MILK COMMISSION". 
 
 Per cent. 
 
 Water 8^.2 
 
 Butter fat 3.7 
 
 Casein 3. 
 
 Millc sugar 4.9 
 
 Albumen 5 
 
 Ash 7 
 
 Cow's milk especially constitutes the food of infants because it more closely re- 
 sembles mother's milk than the milk of any other animal, with the possible excep- 
 tion of the goat. But, unfortunately, milk has also been found to be one of the 
 best mediums for the development, and dissemination of germs, tuberculosis, 
 typhoid, diphtheria, scarlet fever, being chief of the diseases which scien- 
 tists have found to be conveyed by milk. Hence, while certain bacteria have proved 
 of tremendous advantage in the making of cheese and butter, other bacteria have 
 rendered the utmost vigilance essential in preserving milk in its natural purity. 
 While milk is not often absolutely germless when it comes from' the cow, experi- 
 ments have proven it to be almost so, providing, of course, that the cow is healthy. 
 Hence, since legislation follows the scientist, legislative bodies everywhere have 
 directed their attention to devising plans for safeguarding the milk supply that 
 the health of their people might be protected as well as their prosperity advanced. 
 
 INTEREST OF THE CONSUMER PARAMOUNT. 
 
 In undertaking, therefore, the enquiry of this question, it seemed to your 
 Commission more a matter for personal observation than the taking of evidence. 
 Being represented as most in need of attention, the supply of milk for human 
 consumption has received chief attention. The menace of milk being measured 
 to a large extent by the length of time elapsing between the time it is drawn and 
 consumed, the problem resolved itself into one primarily affecting large centres 
 of population. Here two courses were open: one consisted in making detailed 
 examination of the conditions prevailing at each dairy farm and each distributing 
 plant and bacteriological tests of the milk of each city. Such an exhaustive 
 enquiry we did not conceive to be either practical or necessary. We were approach- 
 ing the matter from the Provincial standpoint, not from the standpoint of any 
 individual city or town. A study of the by-laws of each municipality, a general 
 observation at first hand of conditions prevailing under such by-laws, a knowledge 
 of laws and conditions in other countries and some attention to the scientific side 
 of the question — these things seemed calculated to enable us to devise a provin- 
 cial policy under which the various municipalities could secure a safe milk supply 
 for their people. Accordingly, this was the line of enquiry adopted. 
 
 The subject we found was many-sided. It .involves the practical knowledge 
 of the farmer in the breeding and feeding of cattle and the handling of milk; the 
 organizing and executive talent of the retailer; the hygiene of the sanitarian; the 
 science of the bacteriologist, the veterinarian and the medical man, the safeguards 
 of the health ofiicer and the legislative powers of municipalities. Bach of these 
 speaks in a technical langua'ge more or less its own. While giving due weight to 
 all interests, this report is drafted, not as a technical treatise, but with a view 
 to the interests and understanding of the consumer, the average man who knows 
 little about the difficulties of dairying or the intricacies of bacteriology, but who 
 knows be wants clfian, wholesome milk and who thinks he ought to be able tn 
 get it. 
 
EEPOET OP THE No. 55 
 
 CHAPTER II. 
 
 Being a Resume of the Milk Laws of the Province and By-Laws of 
 Cities, Together with some Facts and Opinions as to their Opera- 
 tion, and a History of the Medical Milk Commission Movement 
 
 To understand conditions and needs, it is first necessary to set fortli present 
 legislative enactments governing the "production, care and distribution of milk 
 for human consumption and manufacturing purposes." Like all other Canadian 
 laws, these come under three heads — federal, provincial and municipal. In 
 matters of agriculture, under vrhich dairying naturally comes, the Dominion and 
 Provincial authorities have concurrent powers, the federal being supreme. The 
 provinces, therefore, may make practically what laws they choose within reason. The 
 municipalities, which receive their powers from the provincial legislatures, may 
 make only such by-laws as are within the scope thereby delegated. 
 
 The production, care and distribution of milk being largely a provincial 
 and municipal matter, it is not the subject of any extensive federal legislation. 
 The Health of Animals Branch of the Dominion Department of Agriculture 
 encourages good breeding by means of the " record of performances " and other 
 agencies, combats contagious diseases, administers the quarantine regulations and 
 has charge of the enforcement of the tuberculin test on animals for import or ex- 
 port. The tuberculin test consists in injecting a small quantity of tuberculin be- 
 neath the skin and taking the temperature of the animal at intervals both before 
 and after. If the temperature rises to a certain degree, it is proof that the animal, 
 in some part, suffers from tuberculosis. This is described as " reacting." The 
 tuberculosis law provides that all cattle which- have reacted to the tuberculin test 
 shall be deemed to be aifected with tuberculosis and shall be permanently marked 
 as the Veterinary Director-General may prescribe. Ko reacting cattle shall be 
 permitted to be exported. Imported cattle must be quarantined a week and tested, 
 and if found to react, shall be permanently marked in the right ear with the 
 letter " T '' and released, except cattle from the United States and Mexico, which 
 will be slaughtered. Cattle showing clinical symptoms of tuberculosis shall be 
 destroyed or otherwise disposed of, as the Minister may direct. In addition, the 
 Department agrees to supply tuberculin free of cost to anyone making application 
 and agreeing to have his herd tested by a qualified veterinarian, make a report 
 of the result to the Department and have reactors earmarked. No compensation is 
 provided for. 
 
 Then, the Dairy Branch of the Federal Department of Agriculture, by con- 
 testing associations, cheese and butter experiments and other educational agencies, 
 works to develop the manufacturing side of the dairy industry, especially butter 
 and cheese for export. 
 
 Milk being a food, a general clause against adulteration is included in the 
 federal Pure Food Act, and this clause, we understand, will be extended in the 
 revision now being made by the federal authorities. 
 
 HISTORY OF PROVINCIAL LAWS. 
 
 It will thus be seen that the federal enactments affect but little and interfere 
 not at all with the provincial and municipal legislation on the question. Alike 
 because it is the higher authority and because this enquiry has proceeded from the 
 
1909 MILK COMMISSION". 
 
 provincial viewpoint, the provincial legislation may be considered before muni- 
 cipal regulation. It is practically divided into two branches, one dealing with 
 milk for human consumption, including vending in cities and towns, and the 
 other dealing with milk for manufacturing purposes, including cheese factories. 
 
 The history of the provincial laws, as revealed by a study of the Statutes, 
 may be briefly stated, but for purposes of reference it may be well to adhere to 
 the legal phraseology. 
 
 The Consolidated Municipal Act of 1883 provided that Councils of cities, 
 towns, etc., may pass by-laws: (46 Victoria, ch. 18, sec. 496, siib-sec. 49) "For ap- 
 pointing inspectors and providing for the inspection of milk, meat, poultry, fish 
 and other natural products offered for sale for human food or drink, whether on the 
 streets or in public places or in shops." 
 
 The Municipal Amendment Act of 1884, (47 Victoria, ch. 32, sec. 13, sub- 
 sec. 10) repealed the above mentioned subsection and re-enacted it with additions 
 in the words following: "For appointing inspectors and for providing for the 
 inspection of milk, meat, poultry, fish and other natural products offered for sale 
 for human food or drink, whether on the streets or in public places, or in shops, 
 and for licensing and regulating milk vendors and for fixing the fee to be paid for 
 such license at a sum not to exceed one dollar for one year." 
 
 Prom time to time, down to E.S.O. 1897, ch. 333, sec. 583, sub-sec. 33, the 
 principles were practically re-enacted. 
 
 63 Victoria, 3nd sess., oh. 26, being the Municipal Amendment Act, 
 1899, by sec. 29 provides for the granting or refusing of a license to any person 
 to carry on a particular trade, calling, business or occupation, under any of the 
 powers conferred upon the Municipal Council or Board of Police Commissioners 
 of any municipality, shall be deemed to be in the discretion of the Council or Board 
 as the case may be, and the Council or Board shall not be bound to state any reason 
 for the granting or refusing of such license; and by sec. 37 (3) of the same Act, 
 power is granted to the Council to cancel licenses without stating any reason therefor. 
 
 The Act containing the power to grant and power to cancel without giving 
 any reason for doing so, was assented to on the 1st of April, 1899. 
 
 63 Victoria, ch. 33, being the Municipal Amendment Act of 1900, repealed 
 the absolute power given by paragraph 33 in section 583 of the Municipal Act, as 
 amended by sub-sec. 3 of sec. 37 of the Municipal Amendment Act, 1899, substi- 
 tuting therefor the cumbersome procedure set out in section 37 of 63 Victoria, and 
 re-enacted in the Consolidated Municipal Act of 1903, 3 Ed. VII., chap. 19, sec. 
 583, sub-sec. 23. Sec. 39, however, was not repealed, and is now found as 486a of 
 the Municipal Act of 1903. 
 
 PROVINCIAL LAWS AS THEY ARE AT PRESENT. 
 
 The powers given by laws at present on the statute book relating to the 
 question may now be considered. Under general powers delegated to local Boards 
 of Health, "all milch cows and cow byres and all dairies or other places in which 
 milk is sold or kept for general use, and all cheese factories or creameries shall 
 be subject to regular inspection under the direction of the Board," the proprietor 
 to obtain approval in writing and approval to be granted only after satisfactory 
 inspection. The powers to be exercised under this clause, which is section 10 of 
 the by-law set out in Schedule "B"' to the Public Health Act, were further defined 
 by amendments in 1900. These amendments, which are above referred to, em- 
 power municipal councils to pass by-laws licensing and regulating milk vendors. 
 
10 EEPORT OP THE No. 55 
 
 Every applicant is entitled to such a license upon the production of a certificate, 
 signed by the Secretary of the local Board of Health of the municiality in which 
 such applicant resides, that he has complied in all respects with the provisions of 
 Section 10 above quoted. 
 
 It also provides that "The premises of every person licensed under a by-law 
 passed in pursuance of this paragraph shall at all times be open to inspection by 
 any medical health officer or sanitary inspector of the municipality granting such 
 license." For non-compliance with the provisions of section 10 above referred to, 
 the license may be cancelled by the Board of Health of the municipality granting 
 the license, providing the licensee lives in the same municipality. Where the 
 dairyman lives in a different municipality to that granting the license, the health 
 officer of that municipality and the health officer of the municipality granting 
 the license must agree as a result of a united inspection within twenty-four hours 
 after request of the Chairman of the Board of Health of the municipality granting 
 license, before suspension is permitted. If they fail to "concur in the suspension," 
 then "no such suspension shall take place unless it shall first be sanctioned by the 
 Secretary of the Provincial Board of Health.'' Provision is made for appeal from 
 the local Board to the Provincial Board. A license fee may be charged not to 
 exceed $1.00. Power is also given (3 Edward VIL, chap. 19, sec. 550) to town- 
 ship, city, town and village councils to appoint inspectors of milk and other foods. 
 Because of their bearing on the subsequent development of our enquiry, special 
 attention is directed to the relative powers of the "municipality granting the 
 license," and "the municipality where the licensee lives," and the necessity for 
 concurrence. 
 
 The Statutes also tell a curious story in the clauses in reference to the tuber- 
 culin test. It appears that in 1896, (59 Victoria, ch. 63, sec. 4), in An Act respect- 
 ing the Slaughtering of Cattle and the Inspection of Milk and Meat Supplies, power 
 was given to local Boards to provide for testing cattle with tuberculin and disposing 
 of them according to regulations thereafter to be decided by the Lieutenant-Gov- 
 ernor-in-Council. Apparently no regulations were drawn up, and in 1897, (60 Vic- 
 toria, ch. 14, sec. 75), a clause was added as follows: "The operation of this clause 
 is suspended and no proceedings shall be taken under the authority of the said sec- 
 tion until the close of the next session of the Legislature.'' In 1898, (61 Victoria, 
 ch. 23, sec. 22), the same enactment was passed deferring it for another session. 
 The reiteration of the clause in the Statutes of 1899 (62 Victoria (2), ch. 26, sec! 
 53), showed that "wait until next session" was still the policy, while in 1900,' (63 
 Victoria, ch. 33, sec. 38), the postponement was repeated and further elaborated with 
 a clause setting forth that "to remove doubts it is hereby declared that Section 4 
 is not and never has been in force," added no doubt as the suspending clause was 
 not enacted in the first session of 63 Victoria. Then the matter seems to have 
 been lost sight of, and although it has never been repealed, no attempt has been 
 made to enforce it. 
 
 There is at present no standard in the Ontario Statutes defining the butter 
 fat quality of milk, either for human consumption or manufacturing purposes. 
 Clause 3 as to adulteration may be quoted in full as follows : (ch. 252, R.S.O. 1897.) 
 
 "Any person who knowingly and fraudulently sells or supplies to any person 
 any milk diluted with water, or in any way adulterated, or milk from which any 
 cream has been taken or milk commonly known as "skimmed milk," or who keeps 
 back any part of the milk known as "strippings," or who knowingly and fraudu- 
 lently sells or supplies to any person milk that is tainted or partly sour from want 
 
1909 MILK COMMISSION. 11 
 
 of proper care in keeping clean and sweet, pails, strainers, or any vessel in which 
 the said milk is kept, shall for every ofEence forfeit and pay a sTim not less than 
 $1 nor more than $50 and costs, in the discretion of the Justices before whom the 
 case is heard. Provided, however, that this shall not prevent the sale of skimmed 
 milk by any person if the fact that the same is skimmed is made known to the per- 
 son to whom such milk is being sold." 
 
 MILK FOR MANUFACTURING PURPOSES. 
 
 In the matter of milk for manufacturing purposes, the provincial law is found 
 to be much more complete and concise than that governing milk for human con- 
 sumption. It is included in two Acts, one of which was enacted in the session of 
 1909, (9 Edw.-VII., ch. 86), and the other, enacted in 1908, (8 Edw. VII., ch. 55), 
 was amended in 1909. 
 
 The new Act, "The Dairy Products Act," provided for the registration of all 
 creameries with the Department of Agriculture before the first of January, 1910. 
 After January 1st, 1910, no person shall carry on the business of a creamery with- 
 out permission from the Minister of Agriculture, which permission shall only be 
 granted after a report has been signed by an inspector. Permission may be refused 
 for lack of proper equipment or unsanitary conditions. In addition, after January, 
 1911, no person may ofBciate as chief maker in any creamery or cheese factory with- 
 out a certificate from the Dairy School of the Ontario Agricultural College or from 
 the Eastern Dairy School or a special permit from the Minister of Agriculture on 
 the grounds of experience and competency. 
 
 The main Act dealing with milk for manufacturing purposes is entitled "The 
 Milk, Cheese and Butter Act." The first two clauses are: 
 
 "The owners or board of management of any creamery in the Province of 
 Ontario may make such rules and regulations as may be advisable for the due car- 
 rying on of the business of the creamery.'' 
 
 "The patrons of all creameries may be required to subscribe their names to 
 such rules and regulations, and the rules and regulations shall be binding on the 
 patrons, owners and board of management who have so subscribed." 
 
 Formerly, section 2 provided a standard of 3.75 butter fat and 13 per cent, 
 total solids, but this was repealed in the session of 1909, (9 Edward VII., eh. 26, 
 sec. 24). Instead, it is provided that the owner or manager of a cheese factory 
 who suspects milk as being adulterated may enter upon or appoint some person to 
 enter upon, the premises of the person supplying the milk and take samples direct 
 from the cow supposed to have given the milk. The adulteration can thereby be 
 detected, and it is provided (sec. 16, sub-sec. 2) that it shall be "sufficient prima 
 facie evidence to show that such person by himself or his agent supplied milk sub- 
 stantially below the standard actually drawn." 
 
 The Minister of Agriculture, pursmant to the terms of sec. 13 of said Act, may 
 appoint dairy inspectors who shall have "free access and admission to all cheese 
 factories and creameries and the premises upon which milk or cream is offered for 
 sale located within the Province and to all lands adjoining the same, and to the 
 premises of all persons smpplying milk or cream to any cheese factory or creamery, 
 or for sale in cities, towns or incorporated villages; they shall also be empowered 
 to take and test samples of milk found in cheese factories or creameries or in the 
 possession of milk dealers having the same for sale in cities, towns or incorporated 
 villages or in transit between producers and cheese factories and creameries, be- 
 tween producers and dealers or between dealers and consumers in cities, towns or 
 
12 EEPOET OF THE No. 55 
 
 incorporated villages ; and they shall have the right to take and test samples of milk 
 found upon the premises of producers supplying milk to cheese factories or cream- 
 eries or for sale in cities, towns or incorporated villages, and may take and test 
 samples from cows which have been producing milk to be sold to cheese factories or 
 creameries or to be delivered for sale in cities, towns or incorporated villages, and 
 any person refusing admission to the same or offering obstruction to the work of 
 inspection or the taking of samples or testing of same shall be subject to the penal- 
 ties provided in section 16." 
 
 Under this Act thirty-five instructors are employed to visit the cheese factories 
 and creameries and to some extent the sources from which tlie supply to these insti- 
 tutions come. 
 
 WHAT MUNICIPALITIES MAY DO. 
 
 Under and by virtue of these powers and limitations, it devolves on muni- 
 cipalities to make and administer by-laws in reference to milk. To see what by- 
 laws were enacted under the Provincial Statutes and how they were administered, 
 your Commission visited every city in the Province and a few of the larger towiis. 
 It was felt that the Medical Health Officers upon whom has rested the responsi- 
 bility of administering the by-laws, would be in a position to speak with the author- 
 ity of experience as to their effectiveness or the need of changes. Accordingly, a 
 letter was addressed to each Health Officer asking questions on a number of points, 
 including the following: 
 
 "What provincial or municipal legislation do you think is needed? 
 
 "Do you think a standard of butter fat and total solids is practical and de- 
 sirable and if so what standard would you suggest? 
 
 "What are your views on pas'teurization ? 
 
 "Has the tuberculin test ever been attempted in your district or do you think 
 tuberculosis is very prevalent among dairy cattle? 
 
 "What do you think is the best plan to get a clean raw milk supply at moder- 
 ate cost?'' 
 
 The answers are herein given as far as received. 
 
 TORONTO. 
 
 In the handling of a milk supply the difficulties increase with population, 
 because the supply must be brought from a greater distance and the problems of 
 transportation and keeping are greatly enhanced. Toronto, with a population of 
 upwards of 350,000, nearly four times larger than the next largest city in the 
 Province, faces the problem in its most acute form. Exclusive of West Toronto 
 and other recently annexed districts, the city consumes 3,336 eight gallon cans a 
 day, coming from approximately 900 farms within a radius not exceeding forty 
 miles. 
 
 Over one-third of this is supplied by three firms, but the balance passes through 
 the hands of two hundred retailers. The milk is brought to the city by steam rail- 
 way, by electric railway, and by wagon, and from 24 to 36 hours elapse between 
 milking and consumption. 
 
 Toronto's milk by-law provides for the licensing and inspection of all "cows, 
 cow byres, dairies or other places in which milk is sold or kept for sale," stipulates 
 cleanliness and sanitation, and provides that "milk shall not contain any matter 
 or thing liable to cause disease, either by reason of adulteration, contamination 
 
1909 
 
 MILK COMMISSION. 
 
 13 
 
 with sewage, absorption of disease germs, infection of cows or any other generally 
 recognized cause.'' Cans, bottles or other vessels used for milk must be thoroughly 
 washed before using and kept dust-proof when in use. An inspector is employed 
 to enforce the terms of this by-law within the city and hence in its practical work- 
 ing out it applies only to distributing plants and retail shops. These are visited 
 at varying intervals. If they are found in a moderate state of cleanliness, they 
 are reported as "fair," while if they are in a good state, they are reported as "per- 
 fectly satisfactory." Those with a reputation of being clean are inspected not 
 more than three times a year; those found very bad are visited frequently until 
 they improve. This is the extent of the inspection and there is no supervision over 
 conditions on the farm. A few years ago the Health Officer dumped milk which he 
 believed to be contaminated into the ditch. A lawsuit followed, but it was settled 
 out of court. No further attempt was made to exercise any authority outside the 
 city limits. 
 
 SOME STARTLING FIGURES. 
 
 Numerous samples are taken each week and submitted to the City Analyst 
 for food value analysis. In addition, during the past summer between 300 and 
 400 samples were examined for preservatives and in none was formaldehyde or 
 other preservative found. A different story, however, is told by the food value 
 tests. Dr. Sheard, Medical Health Officer, showed your Commission the record of 
 these tests and some astounding figures were revealed. Whereas three per cent, 
 of butter fat and twelve per cent, of solids are considered as a reasonably moderate 
 standard, some samples went as low as 1.91 per cent, of butter fat and 9.07 per 
 cent, of total solids. That it is not a matter of a few isolated cases is shown by 
 the fact that of 2,541 samples tested up to October 29th, 1,014, or about forty per 
 cent., were below three per cent. The deductions from these figures of the City 
 Analyst are confirmed by examinations of the Dominion Analyst, who tested samples 
 from all parts of Canada and found the milk from Toronto district the poorest in 
 quality. The following figures picked at random give an idea of Toronto's daily 
 milk supply: 
 
 Date. 
 
 Total Solids. 
 
 Butter Fat. 
 
 11.52 
 
 3.36 
 
 11.92 
 
 2.98 
 
 11.37 
 
 2.71 
 
 11.00 
 
 2.60 
 
 11.64 
 
 3.27 
 
 13.05 
 
 4.03 
 
 11.64 
 
 3.10 
 
 11.12 
 
 2.90 
 
 12.19 
 
 3.48 
 
 11.44 
 
 2.69 
 
 11.50 
 
 2.85 
 
 12.03 
 
 3.40 
 
 11.22 
 
 2.90 
 
 12.22 
 
 3.20 
 
 11.47 
 
 3.28 
 
 12.45 
 
 4.00 
 
 12.04 
 
 3.50 
 
 January 14. 
 
 January 18. 
 
 January 29. 
 
 February 1 . 
 
 February 8. 
 
 July 27. 
 
 May 
 May 
 May 
 June 
 June 
 June 
 
 7. 
 29. 
 28. 
 11. 
 12. 
 19. 
 
 September 4. 
 September 30. 
 June 12 . 
 
 October 2. 
 October 9. 
 
14 EEPOET OF THE No. 55 
 
 This reveals a condition of affairs probably unparalleled in any city on the 
 continent and certainly, as subsequent figures show, unparalleled in any city in 
 Ontario. Various explanations are offered. One is that the poorer cows of the 
 Province, cast off subsequent to an unprofitable season, are picked up cheaply on 
 the Toronto market. Another is, that there are many cows in this district of types 
 which are noted for producing large quantities rather than milk rich in food values. 
 Another is, that the dealers get the city to test samples suspected of being low, in 
 order to follow them up, and that therefore the percentage does not represent a fair 
 ratio of the whole supply. Any or all of these explanations may account for some 
 proportion, but it is hardly credible that all combined could explain such a large 
 percentage. A herd may at times give milk below three per cent., but this is rare, 
 and to say that forty per cent, of the milk of this district is below three per cent. 
 ■when it is drawn is a libel on the cow. The serious conclusion cannot be evaded 
 "that there is somewhere adulteration, by the addition of water or the extraction 
 -of cream, to an alarming degree. 
 
 To meet this condition, Dr. Sheard said: "In my opinion the two chief re- 
 '-quirements in connection with the milk conditions of this Province are, first, to 
 'dearly define what good milk is presumed to be, and when the same is adulterated, 
 and to make it an offence against law to sell such adulterated milk. In this respect 
 I think the code of New York covers the point admirably. In addition 
 I think the Health Officer should have the right to go into outside municipalities 
 from which milk is being delivered into the municipality over whch he has super- 
 vision to inspect all dairies, dairy premises and dairy cattle, and if anything un- 
 sanitary is found thereon, or any diseased cattle, or any contagious disease is found 
 to exist amongst the employees and milkers, he should have the right to prevent 
 such milk from coming into the municipality over which he has jurisdiction, and 
 if the milk be sent in, to seize and carry away the same, and have suoh shipper 
 punished by a fine. Furthermore, all shippers and transporters of milk, whether 
 by team or car, should provide such receptacles, properly equipped with ice or 
 otherwise as will maintain the milk during transit at a temperature below 50 de- 
 grees F." 
 
 INADEQUATE COOLING IN SUMMER TRANSPORTATION. 
 
 In company with Dr. Sheard, your Commission spent considerable time visit- 
 ing various milk distributing plants and retail stores in the city, noting the method 
 of handling the milk and the equipment. Milk drawn from the cow the same morn- 
 ing and the night previous arrives at the city plants usually between ten o'clock 
 and noon. It is, of course, in the extreme summer weather when the greatest diffi- 
 culty is experienced in handling. Shaken up in the cans on railroad and wagon 
 road, the milk arrives in the city at a temperature of from 60 to 70 degrees F., 
 which constitutes an excellent medium for the development of bacteria. Some of 
 the milk tested by your Commission on an August day actually showed a temper- 
 ature of 72 to 74 degrees, while very few went below 60. With the exception of 
 a cover which is usually over the wagon, no attempt is made to keep the milk cool 
 during transportation. Arrived at the plant, it is immediately passed over the 
 pasteurizer and clarifier in the large establishments so equipped, and, in almost 
 all, over the cooler and into the bottles. The bottles are then placed in an ice vat 
 or a refrigerator until they are delivered the next morning. The milk therefore 
 reaches the consumer from 34- to 36 hours after it leaves the cow. 
 
1909 MILK COMMISSION. 
 
 15 
 
 It is not within our scope of duty to enter into any detailed description of the 
 equipment of the respective dairies. In the great majority of cases the dairies 
 were equipped with cooling tanlfs, bottling machines and bottle sterilizing facilities, 
 but it is to be remembered that the test of the efficiency of all these appliances is 
 the eternal vigilance and thoroughness with which they are operated from day to 
 day. Bottles may be either the best or worst method of handling millc and all pre- 
 vious care and caution has been for naught if the bottles are slovenly or imper- 
 fectly sterilized. The cans are also sterilized in the city before being sent back to 
 the farm. 
 
 In the matter of cleanliness the majority appeared to be making an honest 
 effort to maintain a fair standard. This was especially true in some of the smaller 
 dairies. There were others, however, both large and small, at which too little at- 
 tention was paid to these matters. At many the basement was found to be utilized 
 for bottle filling, bottle sterilizing and storing. To this in itself little objection can 
 be found provided the room is used for no other purpose. In one place it was 
 noticed * corner was used for coal, another corner for miscellaneous, while, un- 
 sheltered from the dust and dirt, human food was being prepared at the other end. 
 This cannot be too strongly condemned. 
 
 All these matters have been under civic supervision and there were many ob- 
 vious proofs that periodical inspection had a salutary influence on maintaining 
 cleanliness and care. 
 
 COMMERCIAL PASTEURIZATION. 
 
 When we made our visits in August, it was found, as nearly as could be esti- 
 mated, that about forty to fifty per cent, of the milk supply was being "pasteurized" 
 and all by the process known as "commercial pasteurization." One large company 
 was then installing a machine to do pasteurization in accordance with, more modern 
 and scientific standards, and we learn another company has also adopted this 
 method, so that there are now at least two firms equipped to supply scientifically 
 pasteurized milk. In August, however, almost all the larger dairies were heating 
 their milk to from 150 to 165 degrees for from 30 to 30 seconds, chilling, and then 
 sending it out labelled "pasteurized." In most places the milk was run over a 
 circular coil, but in at least one instance it was heated in an oblong tank with open 
 top, revealing a number of flies floating around, to the danger of which the dealer 
 was apparently oblivious. Many dealers were asked the question "Why do you 
 pasteurize?" Invariably the answer came, "Well, it keeps the milk from souring 
 so quickly ; if we did not pasteurize, much of our milk would go bad." One bright, 
 up-to-date dealer said, "Well, you see the doctors are making such a row about 
 milk now and they say it kills the disease germs." In many cases pasteurization 
 has been carried on for eight or nine years and there is little doubt but that it 
 was inaugurated and maintained to prevent the souring of the milk, for which 
 "commercial pasteurization" was specially fitted, in that it destroyed the lactic 
 acid producing germs which sour the milk. Among the smaller dealers there was 
 a practical unanimity against pasteurization. They said they had no difiiculty 
 in keeping their milk sweet even in hot weather. They declared themselves opposed 
 to pasteurization on the ground that it would discourage cleanliness on the farm. 
 
16 EEPORT OF 'J^HE No. 55 
 
 "BULK" MILK AT THE CORNER STORE. 
 
 The great percentage of milk used in the city is delivered to the door of the 
 consumer in bottles conveyed in covered wagons, except in the case of hotels, res- 
 taurants and such large customers, who are supplied in cans. In addition, how- 
 ever, milk is offered for sale in "bulk" at many stores. One such store visited was 
 neat and clean and sold only dairy products — milk, cream, butter, etc. Such stores 
 are exceptions and as a rule the milk is sold along with groceries, vegetables, fruit, 
 fish and all articles usually dispensed in a general purpose store. These stores 
 are located in such congested districts as "the Ward" and ia the outskirts as well. 
 In many cases an effort is made to keep the milk pail in a separate compartment 
 of a more or less cool refrigerator, but in others even this precaution was lacking. 
 The milk is dipped out in small quantities of pints and half pints and carried 
 away very frequently in open vessels. It can easily be seen that especially in the 
 hot weather this system may be a grave menace to health. Each time the dipper 
 goes into the pail, it is almost inevitable that it must carry contamination from 
 the odors and dust of the surrounding atmosphere, and it is not surprising that 
 the bacteria count of such milk invariably runs into the millions. Enquiry among 
 the dealers elicited the fact that the milk is kept for sale.in small quantities not so 
 much because of profit as because of convenience to customers. People came in to 
 buy milk and remained to buy something else. The housewife who ran short of milk 
 in the evening, the extremely poor who could not afford to buy in large quantities, 
 alike found the corner grocery milk supply a convenience, and in appreciation of 
 this, or because of lack of knowledge, they were prepared to take the risk and inci- 
 dentally feed it to their infants. At the same time several expressed a willingness 
 to stop selling entirely if the prohibition was general. 
 
 VIEWS OF RETAIL MILK DEALERS. 
 
 An important factor in the milk question in Toronto is the retail milk dealers. 
 With very rare exceptions, they are not producers, but equally with the producers 
 they are the custodians of the health of the citizens in as far as that health may 
 be affected by the milk supply. Like the producer also, they have a large amount 
 of capital invested and are vitaUy concerned in the proper carrying on of the busi- 
 ness. Eealizing that their experience would be of value, we took advantage of 
 every opportunity offered to acquaint ourselves with their side of the question. In 
 addition to discussing the matter informally with the proprietors and others at 
 many of the places visited, we conferred with the representatives of the Milk 
 Dealers' Section of the Eetail Merchants' Association. The Committee was com- 
 posed as follows: — R. W. Dockeray, Chairman; A. Anderson, E. H. Pill, J. B. 
 Dunlop, J. H. Lock and E. M. Trowern, Secretary. The questions of inspection, 
 standard, selling only in bottles in shops, pasteurization and other points were dis- 
 cussed, and the Committee later formally set down its views as follows: 
 
 "How would you suggest that a proper system of inspection should be carried 
 out and improvements made thereby? 
 
 "We would suggest that each producer be licensed in the municipality to which 
 he sends the milk, for the purpose of keeping track of them, and that said license 
 be granted after an inspection has been made and a permit issued by the Medical 
 Health Officer of the municipality to which the milk is consigned, and if you deem 
 it advisable to place any more reasonable restrictions on the retail distributors' 
 premises, we offer no objection. The first step, however, is to see that the milk 
 
1909 MILK COMMISSION. 17 
 
 comes from a clean and sanitary source, and then follow it up by imposing the same 
 restrictions on the retail distributors. 
 
 "What would be a reasonable standard, and how would you enforce it ? 
 
 "We do not think it practicable to make any standard other than what nature 
 determines, and we therefore suggest that all milk s'hould be sold as taken from 
 clean, healthy cows, without adding anything to it or taking anything from it. 
 
 "What would you suggest with regard to the selling of milk only in bottles in 
 stores which also sell groceries and other mixed mechandise? 
 
 "In our opinion all milli sold or exposed for sale should be kept in clean ves- 
 sels on clean premises, and this should be left under the jurisdiction of the Medical 
 Health Officer. 
 
 "What are your views regarding the pasteurization of milk? 
 
 "It is our opinion that if the source of supply and the handling of milk is 
 properly looked after, pasteurization is unnecessary. 
 
 "Have you any suggestions to make as to any improvements in the method of 
 handling milk from the cow to consumer? 
 
 "We consider that all milk that is sent to the retail distributor from the pro- 
 ducer should be sent in sealed cans, and that all milk coming by rail should be 
 shipped in refrigerator cars, and that all milk coming by wagon should be covered." 
 
 MILK SUPPLY FOR HOSPITALS. 
 
 In all large cities there are large public institutions which get their milk sup- 
 ply direct from the producer, without having it pass through the usual channels 
 of distribution. Such an institution is the Toronto General Hospial, and we beg 
 to refer to the experience of this institution inasmuch as it may have an applica- 
 tion to the larger question of the general supply. The General Hospital uses one 
 hundred gallons a day and pays seventeen cents a gallon. Early in the summer 
 of 1908, Dr. J. N. E. Brown, the Superintendent, began to pay special attention 
 to the purity of the supply. In a statement to your "Commission, Dr. Brown said : 
 "I had bacteriological tests' made in the laboratory and found the count in some 
 instances went to four or five million per cc. in the warm weather. I immediately 
 made inquiries and investigated the source of supply. I found a barn of the aver- 
 age type aand suggested some improvements in the sanitary arrangements and in 
 the methods of handling, most of which were carried out without adding greatly 
 to the expense or trouble. The result was shown in the bacteria count. Instead 
 of finding millions per cc, the count came down to 600,000 in the hot weather and 
 60,000 in the cooler months. TheSe figures, although still leaving room for im- 
 provement, show marked progress as the result of a little attention. A special sup- 
 ply is furnished for infants, being transported from the farm in ice-cold con- 
 tainers. 
 
 "In addition, I proceeded to ascertain whether hospitals in other large cities 
 were devoting any special attention to the milk supply, and wrote letters to the 
 superintendents of the leading hospitals in American cities. From Cincinnati, I 
 learned that the Milk Commission of the Academy of Medicine there had conducted 
 an enquiry into the milk supply of all the hospitals and had found it far from 
 satisfactory. As a result all the hospitals are now supplied with 'inspected' or 
 'certified' milk and the Milk Commission 'believes no part of its educational cam- 
 paign has brought better results than the bringing before- the profession a review 
 of the milk supply of the city hospitals.' Prom Providence, I learned that the 
 
18 EEPOET OP THE No. 55 
 
 Ehode Island State law requires extra precautions in the milk supply of institu- 
 tions, and in addition to this, all the milk of the Rhode Island Hospital has been 
 pasteurized for some years with very satisfactory results. From Kew York, I 
 learned that the municipal hospitals paid about fifty per cent, above the market 
 price and secured milk of a higher grade. They let the contract by tender and 
 asked for tenders for two classes (1) milk containing 4 per cent, of fat and 12% 
 per cent, of solids at least, and not more than 100,000 bacteria per cc. in May, 
 June, July and August, nor more than 60,000 the balance of the year; (2) milk 
 certified by the Milk Commission. Another New York hospital superintendent 
 who got the regular supply said, "We have a regular bacteriological examination of 
 our milk. I am obliged to confess it is generally somewhat above the limit set by 
 the Board of Health as to the number of bacterial colonies but we all thrive on it.' 
 In a couple of cases no special attention was paid to the matter, while one reported 
 they were supplied by their own herd." 
 
 MEDICAL MILK COMMISSIONS AND "CERTIFIED" MILK. 
 
 As the Medical Milk Commission has had considerable influence in directing 
 attention to the necessity for safeguards in connection with the milk supply, it is 
 fitting that the history, nature and aims of this movement should be herein recorded. 
 
 The"MedicaI Milk Commission and "certified" milk movement began in ^ew- 
 ark. New Jersey, in 1892. To Dr. Henry L. Coit of that city belongs the credit 
 of originating the idea. He formulated a plan by which an organization of doctors 
 should give their practical support and endorsation to any dairyman who would 
 produce and handle milk in accordance with their regulations. These regulations 
 were drawn up in such a manner as to insure the absolute purity of the milk. . 
 Dr. Coit succeeded in securing the co-operation of other members of his profes" 
 sion, and, in 1893, the Medical Society of Essex County, N.J., organized a Milk 
 Commission and the work of securing certified milk was begun. Dr. Coit himself 
 says the idea had its inception in his efforts to solve the problem of infant feed- 
 ing and that this, together with the general need of pure milk for invalids, has 
 been the chief factor in sustaining ptblic interest. That interest has been not only 
 sustained but increased, as is shown by the fact that there are now fifty-six Medical 
 Milk Commissions in almost as many cities in the United States, and the move- 
 ment has spread to Canada. 
 
 At the Convention of the Canadian Medical Association held in Ottawa in 
 June, 1908, Dr. C. J. 0. Hastings of Toronto read a paper on "The National Im- 
 portance of Pure Milk." The matter was promptly taken up by the Executive, 
 which decided to form a Canadian Medical Association Milk Commission. It 
 was composed of representatives from all parts of Canada, with Dr. Hastings as 
 Chairman and Dr. J. H. Elliott of Toronto as Secretary. Its object was defined 
 as being to co-operate with Boards of Health in securing a pure milk supply, and 
 to seek more stringent legislation. The meetings are held in Toronto, where 
 enough members to make a quorum reside. They have adopted the following defi- 
 nitions : 
 
 "Certified milk is miUc examined and guaranteed by any local Board of Health 
 or incorporated society or association of legally qualified medical practitioners; 
 first to be taken from cows semi-annually subjected to the tuberculin test and 
 found without reaction, all doubtful and suspicious cases to be excluded from the 
 herd; second, to contain not more than 10,000 bacteria per cc. in the summer and 
 
1909 MILK COMMISSIOlvr. 19 
 
 5,000 in winter ( ;i delivery to the consumer; third, to be free from pus, blood, 
 disease-producing germs, preservatives or other foreign matter, and not to have 
 been heated in any way or frozen; it shall contain at least 13 per cent, of total 
 solids, of which frotn 3 1-2 to 4 1-2 must be butter fat; it must be cooled to a 
 temperature of 45 degrees within one-half hour after milking, and shall be kept at a 
 temperature not higher than 45 degrees until delivered to the consumer. 
 
 " Pasteurized milk is milk which has been subjected in a closed vessel to a tem- 
 perature of 150 degrees F. for twenty minutes or 140 to 145 degrees for thirty min- 
 utes and immediately thereafter refrigerated to at least 45 degrees and kept at that 
 temperature until delivered to the consumer." 
 
 To attain the conditions of certified milk, very scrupulous care is necessary 
 and this means considerable extra labor. Then the cost of the tuberculin testing 
 must be borne by the dairyman. To see that those conditions are observed, a doc- 
 tor visits the dairy once a month. In view of the heavy extra expense, the price 
 of the milk has to be materially advanced, and certified milk in Ontario sells for 
 fifteen cents a quart. While it is a great advantage that certified milk should be 
 available to those who can afford it — and a very large number can afford it for 
 infant feeding and invalids at least — still it will probably never constitute any 
 large percentage of the general milk supply. A mistake is sonietimes made by 
 taking it for granted that because a firm produces certified milk, therefore all 
 the milk sold by the firm is produced under the same conditions. The difference 
 in the price in itself ought to prevent any misapprehension on this point. 
 
 The Canadian Medical Milk Commission are now organizing local Commis- 
 sions in every city in Canada. In Ontario thus far Commissions have been 
 formed in Toronto, Ottawa and Hamilton. 
 
 The Toronto body, known as the Milk Commission of the Academy of Medi- 
 cine, was organized in October, 1908, with the following members: Dr. Henry T. 
 Machell, Chairman; Dr. W. L. T. Addison, Dr. John A. Amyot, Dr. Allen Baines, 
 Dr. C. J. 0. Hastings, Dr. Alex. McPhedran. They have a bacteriologist and 
 chemist and veterinarian and the laboratory of the Provincial Board of Health 
 has been placed at their disposal, hence no charge is made for bacteriological tests. 
 The cost of the veterinarian, printing and other incidental expenses are paid by 
 the dairymen. The first certificate was issued to Price & Sons in February, 1909, 
 but since that time the production of certified milk has been undertaken and car- 
 ried on by the Manor Farm Dairy, and the Dentonia Farm Dairy, controlled by the 
 City Dairy Company. At each the milkers wear white suits and the milk is re- 
 moved from the stable as soon as drawn from the cows. One of the secrets of the 
 low bacteria count is the fact that the milk is chilled and bottled within five or ten 
 minutes after being drawn. A certificate is issued each month. Certificates are now 
 also being issued for milk pasteurized in accordance with the standard set forth 
 above. Another condition imposed is that all the cans must be sterilized in the 
 city and sealed before being shipped to the farm and again sealed on the return, 
 to prevent any contamination in transit. In both cases it is of course entirely a 
 matter of voluntary arrangement between the Commission and the company. 
 
 To your Commission, Dr. Hastings, Chairman of the Dominion Commission, 
 voiced the views of the Commission as follows: 
 
 "The consensus of opinion of the most eminent authorities on the continent 
 of America is that pasteurization such as we recommend will destroy all disease- 
 producing germs and does not interfere with the digestibility or food value of the 
 milk. From our investigations we can fully endorse this statement and recom- 
 
20 EEPORT OF THE No. 55 
 
 mend the following classification: first, certified milk; second, inspected pasteurized 
 milk. "We strongly advise in the interests of public health that all milk not an- 
 swering the standard set for certified milk be pasteurized and that all milk before 
 being accepted as fit for pasteurization must be at least macroscopieally clean and 
 kept at the lowest possible temperature, and alsp that the shortest possible time 
 elapse from the taking of the milk from the cow until it is pasteurized and that 
 immediately after pasteurization the milk be lowered to a temperature of 40 de- 
 grees and maintained at that until used, all pasteurization to be under the control 
 of the Health Department. We also recommend that as soon as possible the entire 
 source of supply of the Dominion be placed under rigid inspection of the various 
 health departments or Medical MUk Commissions, from producer to consumer — 
 such inspection at least as will secure clean milk." 
 
 OTTAWA. 
 
 About two years ago as a result of a public agitation, aided materially by the 
 newspapers, the City of Ottawa municipal authorities undertook the improvement 
 of its general milk supply. On the 4th of May, 1908, a by-law was passed which 
 stands to-day as perhaps the most complete and effective by-law of any Ontario 
 city. The outstanding features are the licensing of both the retail dealer and the 
 dairyman on the farm, and the appointment of a veterinarian to make regular 
 inspections on the farms as well as in the city. 
 
 The by-law begins with a clause to the effect that no persons shall sell mUk 
 either directly to the consumer or in wholesale quantities to stores or to any person 
 to be afterwards sold without first obtaining a license at a cost of one dollar. This 
 it will be observed covers restaurants. Before applying for a license, the appli- 
 cant must fill in the following form: 
 
 " Desiring to sell milk in the City of Ottawa, I hereby apply to have my 
 cattle, premises and equipment inspected, and agree to observe the provisions of 
 The Public Health Act and all by-laws of the Corporation of the City of Ottawa 
 and all regulations of the Board of Health of the said City relating to the pro- 
 duction and sale of milk, and to keep my cattle and premises and to handle my 
 -milk in a manner satisfactory to yourself; neglect or default in this respect rend- 
 ering me liable to forfeit my license. 
 
 " My milk is obtained from my own herd, consisting of 
 
 cows, from which the average quantity sold is gallons, and from 
 
 ■ The food supplied 
 
 19. 
 
 Upon the cattle, premises and equipment being found satisfactory on inspec- 
 tion, the license is granted. It is specifically provided that all dairy farms as 
 well as distributing plants shall be open to regular inspection; that all stables 
 shall be thoroughly lighted, ventilated and drained, the walls and ceilings white- 
 washed twice a year and kept free from dust and cobwebs and manure; that the 
 milk be removed from the stables as soon as drawn; and that the dairyman must 
 notify the Health Department of any contagious disease among the animals or 
 among his family. A minimum standard of 13 per cent, solids and 3 per cent, 
 butter fat is included. 
 
1909 
 
 MILK COMMISSION. 
 
 31 
 
 The administration of this by-law has been in charge of Dr. Eobert Law, 
 Medical Health Officer, and Dr. Hollingsworth, Chief Pood Inspector and Veteri- 
 narian, and from what we were able to see the by-law is being well administered 
 with splendid results. 
 
 About six thousand gallons are consumed daily in the city, comiug from 
 140 farms within a radius of 10 miles. The milk is sold for six cents a quart 
 in summer and eight cents in winter, a small quantity of certified milk being sold 
 at ten cents a quart. Thus far the demand for this has been so small that it 
 i& sold at a fijiancial loss. Over sixty per cent, of the Ottawa milk supply is 
 handled by one firm, which has a large, modern, well equipped distributing plant. 
 Maintaining a veterinarian and doing inspection of its own, it has been an import- 
 ant factor in. improving conditions. Last year it installed a pasteurizing plant 
 with a holding device, so that since that time all the milk has been pasteurized at 
 about 147 degree F. for thirty minutes. 
 
 The Department of Health is equipped with a laboratory wherein bacteriologi- 
 cal counts as well as quantitative analyses are made. During 1908, of 411 samples 
 examined, an average of 150,000 bacteria per cc. was found. During the first 
 ten months of 1909, over 1,300 samples were examined f or~ q'uantitative standard, 
 and only 36 were found deficient in butter fat, the average being well over three 
 per cent. Of 400 samples from June to October, the average butter fat was 4.2 
 and total solids 13.10. The following are a few figures:— 
 
 Date. 
 
 Butter fat. 
 
 Total solids. 
 
 1909. 
 June 15 
 
 3.6 
 
 3.6 
 
 3.3 
 
 3.9 
 
 4 
 
 3,8 
 
 4.5 
 
 4.4 
 
 4.6 
 
 4.2 
 
 3.4 
 
 3.6 
 
 3.4 
 
 12.45 
 
 May 28 
 
 12.37 
 
 " 28 
 
 12.01 
 
 "28 
 
 12.98 
 
 April 30 
 
 12.74 
 
 "23 
 
 12.69 
 
 June 24 
 
 13-07 
 
 " 25 
 
 13.65 
 
 September 22 
 
 18.81 
 
 22 
 
 29 
 
 29 -. 
 
 
 13.33 
 12.52 
 12.60 
 
 October 11 
 
 
 12.46 
 
 
 
 But the feature in connection with the Ottawa supply is the condition of the 
 herds and the stabling, to which reference is made in another page. 
 
 In answer to questions. Dr. Law expressed the following views on the milk 
 question : 
 
 "A minimum standard of butter fat is practical and necessary and should 
 not be lower than 3 per cent, butter fat and 12 per cent, total solids. 
 
 " Pasteurization under present conditions offers one of the readiest methods 
 of securing a safe milk supply. In the absence of proper means on a large scale, 
 household pasteurization can be carried out. 
 
 "Has the, tuberculin test been tried here? Yes, in five herds; and especially 
 in a large herd of registered Jerseys the number reacting was large. 
 
 " As to the general prevalence of tuberculosis, I am unable to give a definite 
 opinion. 
 
22 
 
 REPORT OF THE 
 
 m. 55 
 
 " To get a clean raw supply at moderate cost we must first have definite 
 power to insure healthy tested cattle, definite regulations as to their care and the 
 proper handling of the milk, and inspectors to inspect and instruct the dairymen 
 in the handling of milk, also proper laboratories under trained men for the proper 
 testing of milk." 
 
 HAMILTON. 
 
 In Hamilton, the third largest city in the Province, the milk by-law deals 
 with the matter of licensing and inspection. No regular system of inspection 
 of farms has been attempted. The city uses about 3,500 gallons per day and pays 
 six and seven cents per quart. All the supply comes from within a radius of ten 
 miles and a very considerable portion of it has been pasteurized by the continuous 
 
 Some Ontario people are drinking milK produced in surroundings like this. 
 
 process by two distributing firms in the city. Periodical quantitative tests are 
 made by the local inspector, but at no stated intervals, and the most recent we 
 could secure were made in February last. They showed an average of 3.65 butter 
 fat. The efforts made during the past summer to furnish a special supply for 
 infants are related in another chapter. 
 
 Dr. J. A. Roberts, Health Officer, expressed the following views in answer to 
 questions :^ 
 
 "What provincial or municipal legislation do you think is needed? 
 
 "Provincial legislation enabling the supply to be thoroughly inspected by Local 
 Boards of Health at its source and power to compel the adoption of such hygienic 
 measures in the handling of milk as are generally recognized by competent authori- 
 ties to insure a minimum contamination. Power should be given local Boards 
 to enforce conditions around byres and yards^ sufficient air space, ventilation, etc., 
 
1909 MILK COMMISSION. 23 
 
 Ordinances such as those relating to the temperature at which milk shall be brought 
 into the city might be left to local authorities. 
 
 "Do you think a standard of butter fat and total solids is practical and desir- 
 able, and if so, what standard would you suggest ? 
 
 "Yes. 12 per cent, solids, 3 per cent, fat minimum. 
 "What are your views on pasteurization? 
 
 "So-called 'commercial pasteurization' is a delusion and a snare calculated to 
 make milkmen, if possible, more careless than they are at presesnt. Aptly charac- 
 terized 'a truce with dirt.' Pasteurization carried out so as to impair the digesti- 
 bility of milk to a minimum degree would have the effect of destroying pathogenic 
 bacteria but does not lessen the demand for care in producing milk. In large 
 cities it might be of great service in control of milk-borne disease where it is 
 difficult to maintain a sufficient staff of inspectors, but does not preclude the neces- 
 sity of efficiently sterilizing all bottles, utensils, containers, etc., nor the most care- 
 ful handling subsequent to pasteurization. 
 
 "Has the tuberculin test ever been attempted in your district or do you think 
 tuberculosis is very prevalent among dairy cattle? 
 
 "No. Yes, but its importance may be exaggerated. 
 
 "What do you think is the best plan to get a clean raw milk supply at moderate 
 cost? 
 
 "(a). The protection of the milk from infection by scarlet fever, diphtheria, 
 typhoid and tuberculosis. 
 
 "(6). Cooling the milk and keeping it cdol or at least below 50 degrees in 
 order to prevent the growth of the bacteria which contaminate milk in spite of the 
 most careful precautions. 
 
 "(c). Keeping the utensils clean, because it is impossible to produce unin- 
 fected milk unless the vessels are comparatively sterile. 
 
 "(d). Keeping the milk tightly covered. 
 
 "(e). Keeping the cows as clean as possible. 
 
 "(/). Keeping the milker's hands and clothes clean. 
 
 ' (g). Keeping the barns and surroundings in a wholesome and thoroughly 
 sanitary manner." 
 
 LONDON. 
 
 For twenty years Dr. T. 0. Hutchinson has been Medical Health Officer for 
 London and has exercised supervision of dairies. Five years ago, however, when 
 Hon. Adam Beck was Mayor, a special veterinary inspector, Dr. C. S. Tamlin, was 
 appointed to make a regular inspection of the dairy farms. The Board of Health 
 adopted a set of regulations setting a standard for cleanliness of premises and 
 emphasizing the importance of sunlight and ventilation. The health and proper 
 feeding of the cows and the sterilizing of cans were insisted upon. It was provided 
 that all dairies should be arranged in three classes, "A," "B" and "C," each to 
 indicate the degree of perfection in which the cows, stables, cans, wagons, etc., were 
 kept. It was also provided that "Where premises are not clean, or cows unclean 
 or unhealthy, or where cows drink from stagnant or impure pools; or where the 
 percentage of butter fat of the milk is less than 3.25 per cent., the vendor shall not 
 be entitled to a license, and if in possession of one it shall be cancelled. If there 
 is evidence of the adulteration of milk, the vendor shall be prosecuted." This 
 classification, to which has been added a class called "unfit," is made each year and 
 published in the newspapers, and hence there is an incentive to make a good 
 
24 EEPOET OF THE No. 55 
 
 showing, especially as practically all the city's supply comes direct from the farm 
 to the consumer. Dr. Tamlin visits each dairy farm twice ajear and sometimes^ 
 more frequently. He looks over the herd as to general healthfulness, but does not 
 attempt the tuberculin test. If a cow is obviously diseased, however, he has it dis- 
 posed of. Thus during the year he inspects 2,500 cattle. Dr. Tamlin only devotes 
 a portion of his time to the work and is remunerated at the rate of $400 per year. 
 The plan has now been in operation for five years and we found many indications 
 that it was working satisfactorily. Practically all the milk used in the city is sold 
 at six cents a quart and delivered from cans, few bottles being used. 
 
 Dr. Hutchinson expressed the following views: 
 
 "E"o person should be allowed to sell milk without a license from the Board 
 of Health and the license revoked if unclean , or adulterated. All milk should be 
 sterilized or pasteurized. Strict enforcement of cleanliness is the best plan to 
 get a clean raw milk supply at moderate cost." 
 
 BRANTFORD. 
 
 Brantford's milk by-law, passed in 1905, follows very closely the lines laid down 
 by the provincial statutes. Every person vending milk must get a certificate from 
 the local Board of Health of the municipality in which he resides, and upon pre- 
 sentation of this certificate and a one dollar fee the city must grant a license. 
 Hence, the city's sanitary inspector inspects the premises, chiefly distributing 
 plants, within the city limits, while the township inspector inspects the barns, and 
 on the strength of this inspection the license is granted. Dr. Pearson, Medical 
 Health Officer, stated that before the amendment of 1900, the city made inspections 
 at the source of supply, and conditions were much better then than now. 
 
 Brantford's supply averages 4,438 quarts per day and comes from sixty-four 
 dairies — a very large number for a city of Brantford's population. Another feature 
 of the Brantford supply is that comparatively few farmers retail themselves, pre- 
 ferring to sell it wholesale to retailers in the city. Very little is delivered in 
 bottles. Samples are taken on the street each month from the wagons, and tests 
 made as to butter fat. The results are published in the press at intervals, and this 
 method is considered more effective in keeping the average up to 3.5 than frequent 
 court fines would be. A few years ago a very general use of formalin in the milk 
 was discovered, but prompt steps were taken by the health authorities, and there 
 has been no trouble since from this score. During the past summer the Board 
 engaged A. B. Cutcliffe, V.S., to make a detailed inspection of the source of sup- 
 ply. He was accompanied by James Eead, township inspector, and made a brief 
 report on every stable visited, noting the ventilation, water supply, healthfulness, 
 cleanliness, etc. He found that ventilation was general through stairways and 
 openings to barns above and through silos, and he recommended that a liberal use 
 of whitewash in the stables and the clipping of the "hairs from the quarters and 
 udders would greatly add to cleanliness in handling milk. 
 
 GUELPH. 
 
 On November 8th last, Guelph Council passed a new milk by-law following 
 closely the authority given in the Public Health, Municipal and other Acts. It 
 provides for the licensing of all who sell or supply milk for sale in the city, said 
 license to be granted upon the production of a certificate signed by the Secretary 
 of the local Board of Health in the municipality in which he resides. This comes 
 
1909 MILK COMMISSION. 25 
 
 under Section 10 of the Health Act, while the inspection and suspension of the 
 license comes under the Municipal Act of 1903, providing that there shall be no 
 suspension without concurrence. To this by-law a schedule is attached providing a 
 form to be signed by the dairyman as follows : — 
 
 Schedule " A." 
 
 Name 
 
 Address 
 
 Locality of source of milk 
 
 No. of cows 
 
 Quality of /to dairies 
 
 Milk Ito private people 
 
 Pood Supply 
 
 " In consideration of license being granted to me to seU milk in the City of 
 Guelph, I hereby agree to report to the Medical Health Officer of the said city 
 forthwith and at furthest within twenty-four hours any infectious disease that may 
 occur in my family, or in my house or shop, or in any place from which such milk 
 is obtained or taken for disposal, and also whatever disease may occur amongst my 
 cattle. 
 
 " I also agree to allow the said Officer, or any Sanitary Inspector of the said 
 City, to inspect at any time my cattle, my cow byres and dairies and premises 
 whether same are within the City of Guelph or outside the City limits, and all 
 places where milk is sold or kept for delivery or sale by me, and to furnish sam- 
 ples of milk to any said Officer or any Sanitary Inspector of said City whenever 
 required to do so." 
 
 As to the nature of legislation needed. Dr. H. 0. Howitt, Medical Health 
 Officer, said: "Power to revoke a license should be vested solely in Board of 
 Health. City Councils should have nothing to do with it as at present stipulated 
 in the Statute books. Medical Health Officers, veterinary inspectors, or whoever 
 is appointed for the purpose, should not have to deal with the Medical Health 
 Officer where milk is obtained from — that is, the Medical Health Officer of a 
 city or town should be sole judge as to condition of milk supply consumed in his 
 city or town." 
 
 AT THE AGRICULTURAL COLLEGE. 
 
 A visit was paid to the Ontario Agricultural College, where every courtesy was 
 extended by President G. C. Creelman, H. H. Dean, Professor of Dairying, and 
 E. W. Wade Assistant to Prof. Geo. E. Day, Professor of Animal Husbandry. A 
 great deal of attention is devoted by the College to dairying, both in teaching and 
 in the practical work of handling the herd. The cattle are all regularly tested with 
 tuberculin and any reacting are thereafter kept apart in accordance with the Bang 
 system of combating the disease. All the milk is pasteurized by the continuous 
 process, a temperature of 185 deg. P. being reached, and the milk used for human 
 consumption is subjected to 16.5 deg. F. Pasteurization was adopted as a result 
 of Prof. Dean's visit to Denmark nine or ten years ago. It has been found 
 specially valuable in butter-making, as, after pasteurization, a " starter " is added 
 to give the butter the desired flavor. 
 
26 
 
 EBPOET OF THE 
 
 No. 55 
 
 The dairy barn has been in use now for some twenty years and it therefore 
 falls far short of the modern idea of what a model dairy barn should be. This is 
 especially true in regard to light and ventilation. By cleanliness, frequent lime- 
 washing and prompt chilling of the milk, those in charge seek to make the best of 
 their equipment and impress proper ideas of sanitation on the students. It seemed 
 to your Commission, however, that a new dairy barn built on modern lines is very 
 much needed by the College to keep up its reputation as one of the best agricultural 
 institutions on the continent. It would, moreover, have an educational influence 
 far beyond the attendance at the College. It is important that the College should 
 lead in this as in other things. 
 
 While splendid assistance is being rendered to the dairy industry along many 
 lines, we are of opinion that much more could be done in helping to combat dis- 
 ease in the herds. It is as important to know how to keep the cattle healthy as it 
 is to know how to make good butter or cheese. As to whether a plan of veterin- 
 arian aid could be worked out in connection with the Agricultural College, the 
 Veterinary College or the appointment of a provincial veterinarian, we are not 
 prepared to say. We are convinced, however, that assistance along these lines 
 would be of much value to the animal industry. 
 
 KINGSTON. 
 
 Annual inspections are made by the Sanitary Inspector and Medical Health 
 Officer of the dairies supplying Kingston. Samples are also taken at intervals and 
 tests made at the Dairy School as to the butter fat percentages. The city by-law 
 calls for a standard of three per cent, butter fat and twelve per cent, solids. The 
 following are tests: — 
 
 No. 
 
 Per cent, of Butter Pat. 
 
 Per cent, of total solids. 
 
 1 
 
 5.4 
 3.4 
 3.9 
 4.1 
 3.3 
 3.8 
 3.9 
 4.0 
 3.6 
 3.6 
 3.9 
 3.6 
 3.6 
 4.3 
 3.7 
 3.8 
 3.8 
 3,2 
 
 15.1 
 
 2 
 
 3. 
 
 12.1 
 12.75 
 
 4 
 
 13.02 
 
 5 
 
 6 
 
 11.85 
 12.57 
 
 7 
 
 12 72 
 
 8 
 
 18.27 
 
 9 
 
 10 ■ 
 
 12.32 
 12 02 
 
 11 
 
 12 77 
 
 12 
 
 12 12 
 
 13 
 
 11.92 
 
 14 
 
 12 17 
 
 15 
 
 12 27 
 
 16 
 
 17 
 
 12.70 • 
 12 40 
 
 18 : 
 
 1? nn 
 
 
 
 Average of butter fat, 3. 82 
 
 Average of 24 samples of farmers' milk, 3.44. 
 
 Dr. John H. Bell, for many years Health Officer, although recently succeeded 
 by Dr. A. E. Williamson, expressed the following views in answer to questions by 
 your Commission in August last : 
 
1909 
 
 MILK COMMISSION. 
 
 27 
 
 Pig pen near dairy stable is a menace to clean milk. 
 
 Neat and cleanbut badly ventilated and lighted. 
 
28 
 
 EEPOET OF THE 
 
 No. 55 
 
 " The present law relative to the inspection of dairies and the order for ob- 
 taining a license to vend milk is' not very satisfactory. It appears that a license is 
 issued on a report and recommendation of the Clerk of the Township and not from 
 that of the Health Officer and Milk Inspector where the milk is vended. I, person- 
 ally, think that the municipality in which the milk is vended should have full 
 power to say what dairies are satisfactory and should receive a license, as they are 
 the most interested. Of course, I know that at the present time they have an in- 
 direct method of having the license cancelled by a conference between the Health 
 Officers of the municipality from which and to' which the milk is distributed, with 
 an appeal to the Provincial Health Department in case of a dispute, but that is 
 too complicated to be practicable and never can result in obtaining a satisfactory 
 milk supply from a sanitary standpoint. Again, I think that the Departmental 
 Eegulations should contain a code of rules governing the condition of the dairies 
 and the handling of milk rather than having the local boards frame their own rules 
 and without having any direct power to enforce the same under the existing law 
 as the dairies are now responsible to the municipality in which they live and not 
 responsible, only in an indirect manner, to the municipality to which the milk is 
 vended." 
 
 STRATFORD. 
 
 Although Stratford has no by-laws governing the milk supply, the Medical 
 Health Officer, Dr. J. A. Eobertson, and the Sanitary Inspector, make an annual 
 inspection of the twenty dairies supplying the city. They note the cleanliness and 
 ventilation, character of the feed, healthfulness of the cows and nature of water 
 used for drinking and washing cans. They also urge the necessity for personal 
 cleanliness and care on the part of the milker and the wisdom of washing the 
 udders of the cows. 
 
 All the dairies being located within a radius of five miles, the milk is de- 
 livered direct by the producer to the consumer. Bottles are but rarely used. 
 Samples are taken on the street and the results are published, but the names are 
 withheld. A June test showed the following figures : — 
 
 Per cent, of fat. 
 
 Per cent, solids not fat. 
 
 Per cent, total solids. 
 
 3.80 
 
 8.70 
 
 12.50 
 
 3.40 
 
 8.85 
 
 12.25 
 
 3.40 
 
 8.60 
 
 12.00 
 
 3.40 
 
 8.85 
 
 12.25 
 
 3.20 
 
 8.80 
 
 12.00 
 
 3.20 
 
 8.55 
 
 11.75 
 
 3.20 
 
 9.05 
 
 12.25 
 
 3.20 
 
 8 55 
 
 11.75 
 
 3.80 
 
 8.45 
 
 12.25 
 
 4.00 
 
 9.00 
 
 13.00 
 
 3.60 
 
 8.90 
 
 12.50 
 
 3.20 
 
 8.80 
 
 12.00 
 
 In answer to questions. Dr. J. A. Eobertson, Health Officer, said: "I think 
 the standard should at least be three per cent. Ee my views as to pasteurization : 
 mothers do not pasteurize; anything contrary or conflicting with Nature proves a 
 
1909 
 
 MILK COMMISSION. 
 
 29 
 
 failure. No tuberculin tests have been made. The cattle seem all perfectly healthy. 
 There seems to be no sign of tuberculosis. We try to impress upon the vendors that 
 they are responsible for the lives of hundreds of children." 
 
 ST. THOMAS. 
 
 With the exception of Ottawa, St. Thomas is the only city in Ontario making 
 bacteriological tests of its milk supply. Last year the local Board of Health adopted 
 a standard of 3.5 butter fat, 13 per cent total solids and 8.5 solids not fat. They 
 also equipped a laboratory and appointed Mr. A. F. McLachlin analyst. Although 
 the analyst was appointed chiefly to watch the water supply, Mr. McLachlin has 
 devoted considerable attention to the matter of milk. The city has no system of 
 regular or special inspection of the dairy farms, but W. J. Shaw, the city's energetic 
 sanitary inspector, keeps a supervision in the city. The reports of the analyst, how- 
 ever, are published regularly in the papers and this is claimed to have a very salutary 
 stimulating eilect, and, moreover, the analyst occasionally goes out to the farms to 
 make suggestions. In July the milk of one dealer showed 131,000 bacteria per cc. 
 and the publication of this fact seriously affected the business of the dealer. He 
 made some improvements, and in August the milk showed only 9,000. The follow- 
 ing figures from recent tests tell their own story : — 
 
 No. 
 
 Fat. 
 
 Total solids. 
 
 Solids not fat. 
 
 Bacteria. 
 
 1 
 
 3.50 
 3.60 
 3.80 
 3.40 
 5.20 
 3 = 80 
 5 10 
 
 12.21 
 12. 08 
 12.32 
 11.34 
 13.50 
 12.32 
 13.89 
 
 8,71 
 8.48 
 8.52 
 7 94 
 8.30 
 8.52 
 8.79 
 
 6,000 
 
 2 
 
 2,000 
 
 3 
 
 26,000 
 
 4 
 
 121,000 
 
 5 
 
 53,000 
 
 6 
 
 153,000 
 
 7 
 
 14,000 
 
 CHATHAM. 
 
 Two inspections are made each year by the sanitary inspector of the cattle and 
 dairies supplying Chatham. All milk vendors must secure a license. Each month 
 examinations are made of the milk for food value. The results of these analyses 
 and of the inspections are published in the local daily papers. When cattle look 
 badly run down, they are subjected to the tuberculin test. Two were so treated 
 last year and both reacted and were destroyed. Dr. Wm. E. Hall, Health Officer, 
 however, believes bovine tuberculosis rare in that district. 
 
 In answer to questions. Dr. Hall said : " We considered commercial pasteuri- 
 zation and the establishment of a municipal plant, but decided against it (1) be- 
 cause we believe a clean raw milk is better suited to the requirements of infants 
 than is a pasteurized milk, and there is nothing gained by pasteurizing a clean milk; 
 (3) because contaminated milk and milk that is unclean cannot be made fit for use 
 by pasteurization, and the knowledge that it is to be pasteurized before use would 
 in many cases lead to carelessness in its handling by the producer, and would 
 materially interfere with our efforts to obtain improvements in the handling of 
 milk by the producer; American Medicine, 1907, truly states 'pasteurization is a 
 method which merely enables the dirty dairyman to keep his milk from souring 
 
30 REPORT OP TPIB No. 55 
 
 until it is sold '; (3) because pasteurizing milk does not deslroy the spores or eggs 
 of infecting bacilli, and they afterwards increase more rapidly in pasteurized than 
 in raw milk because they are not, as in raw milk, inhibited by the action of the 
 lactic acid ferments; pasteurized milk does not sour, but does become putrid." 
 
 " Producers of milk should be subject to the rules and regulations required by 
 the municipality in which the milk is distributed for actual consumers and subject 
 to prosecutions for non-compliance in that municipality, i.e., the municipality con- 
 suming the milk should not be required to go into the municipality producing the 
 milk to punish an oifender. 
 
 " I was a member of the Committee that framed regulations to govern milk 
 dairies in the Province. When approved by the Provincial Board of Health they 
 were recommended by the Board, but had no legal status. I would recommend that 
 they be made legal requirements. In my personal opinion, the standard of milk is 
 perhaps a little too high in the above-named recommendations. On several occasions 
 I have tested milk taken directly from the cow's udder in my presence and found it 
 as low as SVz per cent, butter fat and 13 per cent, solids. 
 
 " We have used the tuberculin test some. One year we used it on 32 cows and 
 three reacted in one herd, all partly Jersey-bred cows. Since that we have used it six 
 or eight times on suspicious-looking bad-conditioned cows, four being ordered out 
 of the herd, the local Board of Health bearing the expense. I see no objection to 
 the use of the test if properly done, but it takes time and experience to interpret 
 results, and should be well paid for to insure good results. At a rough guess, after 
 twenty-five years experience, I would place the percentage of tuberculous cattle in 
 this district at about 5 per cent. 
 
 " As to how to get a clean raw milk supply at moderate cost, granting the 
 production under all cleanly precautions and the rapid cooling necess'ary after 
 milking, the great desideratum, getting the milk to the consumer without raising its 
 temperature, is the hardest to deal with, when the cost has to be considered. At 
 present I cannot make any recommendation, except that milk is still a cheap article 
 of diet as compared with others and the price might be increased to attain the 
 object." 
 
 WOODSTOCK. 
 
 Wood&iock is fortunate in its milk supply in that it all comes from about a 
 dozen farms in the immediate vincinity, and is, therefore, easily supervised. Many 
 other cities not twice as large get their supply from four times as many places. 
 Like London, their plan of supervision is by the semi-annual inspection of the 
 farms, for which they pay $25 per year. Dr. Rudd, who does the inspection, reports 
 to the Board of Health, but the reports are not published in the papers. Only a 
 small proportion of the milk is delivered in bottles. The city endeavors to main- 
 tain a butter fat standard of 3.5 and the average usually runs about 3.8. 
 
 Dr. McLay, who has been Medical Health Officer for twenty years, expressed 
 the following views in answer to questions : 
 
 What provincial or municipal legislation do you think is needed? 
 
 Thorough inspection of herds, byres, water supply, etc., and better remunera- 
 tion to medical health officers. 
 
 Do you think a standard of butter fat and total solids is practical and desir- 
 able, and if so, what standard would you suggest? 
 
1909 MILK COMMISSION. 31 
 
 Yes. A mixed grade ought to give 3.5 butter fat and solids in proportion for 
 domestic use. 
 
 What are your views on pasteurization? 
 
 I have had no experience. 
 
 Has the tuberculin test ever been attempted in your district, or do you think 
 tuberculosis is very prevalent among dairy cattle? 
 
 May have been in isolated cases. I do not think it is very prevalent in this 
 section. 
 
 What do you think is the best plan to get a clean raw milk supply at moderate 
 cost? 
 
 Every municipality ought to appoint a competent veterinary surgeon to ex- 
 amine the herds, byres, approaches to byres, cooling houses and water supply at least 
 twice during the year and report to the Board of Health his finding. Said report 
 may be forwarded to Government authorities'. I think if such a course was pur- 
 sued, our larger cities would have a better supply of milk. 
 
 BELLEVILLE. 
 
 Publicity has been found a valuable agency in Belleville. The results of in- 
 spections and tests have been published in the local papers. The city consumes 
 about 5,000 quarts per day, and pays from five to seven cents a quart. The milk is 
 delivered by the farmer to the city vendor, who in turn delivers it to the consumer 
 either in bottles or in bulk. No inspections are made outside the city. An efEort is 
 made to secure milk which will test 3.5 butter fat and any vendor selling milk be- 
 low this standard is warned. 
 
 Dr. Horace A. Yeomans, Medical Health Officer, expressed the following views 
 in answer to questions : 
 
 " We think the standard of butter fat and total solids S'hould be insisted on 
 and is desirable in the interests of the general public, as without these we have no 
 convenient and practical means of determining the purity of the milk. 
 
 " The tuberculin test has never been employed in this district, and as far as 
 our observation would go has not been required, as we have had little trouble 
 with tubercular cattle. 
 
 " Our opinion is that the Ontario Legislature should enact such laws as would 
 place it within the power of each municipality to insist on a proper and pure supply 
 of milk, and to severely punish a vendor for supplying an impure article. 
 
 " Our experience has been that the carelessness in collecting the supply on the 
 various farms is more to blame than in subsequent adulteration. 
 
 "We know that milke/s do not prepare themselves in any way before milking 
 the cows, and it is a common thing to see men moisten their hands by spitting on 
 them before beginning to milk the cow. This, of course, must give rise to sources 
 of infection and must produce nothing like a pure milk supply. 
 
 " As to pasteurization, we have never practically advocated this, as our milk 
 supply reaches the city within a few hours after being taken from the cows." 
 
 PETERBOROUGH. 
 
 Aside from the making of tests to determine the contents of butter fat and total 
 solids, little practical supervision has been exercised over the milk supply of Peter- 
 borough. Provision for taking samples for this purpose and for licensing under 
 the terms of the Ontario Statutes are points dealt with in the by-law passed in 1906. 
 
32 EEPOET OF THE No. 55 
 
 As to quality, out of 25 samples tested in November, two showed 3 per cent., two. 
 3.2, and the balance from 3.4 to 4.4. 
 
 In reply to questions, Dr. A. W. McPherson, who was appointed Medical Health 
 Officer a short time ago, said: 
 
 "There should be a standard for butter fat, 3 per cent, being the lowest, and 
 there should be one for solids also. 
 
 "Pasteurization — if we can get clean milk, it is to be desired, but if that is 
 impossible, pasteurize. However, I think that the more we advocate and adopt 
 pasteurization, the less effort will be made toward cleanliness, and therefore it 
 would be wiser to advocate legislation re cleanliness. I think the dairies should 
 be inspected regularly and the dairyman taught the value of cleanliness and how 
 to accomplish it." 
 
 WINDSOR. 
 
 Inspections of the dairies and farms are made by Dr. Ashbaugh, Medical Health 
 Officer, by whom quantitative analyses are also made. These analyses show butter 
 fat quality in the neighborhood of 3.5, samples below 3 being very rare. The busi- 
 ness is very much divided up and the milk comes from between 50 and 60 sources, 
 including a number of small dealers who keep one or two cows. Dr. Ashbaugh 
 stated that he had frequently urged the appointment of a veterinarian as inspec- 
 tor, but the suggestion had not been acted upon. 
 
 NIAGARA FALLS. ' 
 
 Niagara Palls secures the 700 gallons used in the city each day from a radius 
 of twelve miles and pays six cents in summer and seven in winter. T. B. Watson, 
 V.S., is milk and dairy inspector for the city during a portion of his timie. Butter 
 fat tests are made at intervals and inspections are made outside the city, but not 
 regularly. A few herds have been tested with tuberculin. 
 
 Dr. F. W. Wilson, Medical Health Officer, in answer to questions, said: "We 
 make all dealers supply milk which has a minimum' standard bf 3 per cent, butter 
 fat. We in this city are particularly in need of better legislation regarding more 
 careful handling of milk and more stringent regulations as to quick delivery after 
 its arrival in the city, higher standards of cleanliness of those handling milk, etc. 
 I thoroughly approve of the tuberculin test being used on all cattle, and the pas- 
 teurization of all milk. I am particularly in favour of all milk being brought to 
 one central depot where it shall daily be tested." 
 
 ST. CATHARINES. 
 
 Up to the past summer there was no by-law regulating the supply of milk 
 for St. Catharines. Inspections were made, however, by Dr. F. King, Medical 
 Health Officer, and samples taken and tested. Owing to the lack of authority, 
 however, this inspection was ineffective, and in his last report Dr. King declared 
 that of twenty-three dairy farnis, none were perfect, seven were good, seven fair, 
 four indifferent and five bad. In fact he said, '^hile on many of the dairy farms 
 the handling of the milk is unobjectionable, on some it is simply filthy and on others 
 an improvement is much to be desired." From the necessarily limited observation 
 of your Commission, we are not inclined to, disagree with this statement. 
 
1909 MILK COMMISSION. 33 
 
 In June last, however, the City Council adopted the model by-law drawn up 
 by the Provincial Board of Health some time ago. This by-law calls for a high 
 standard of food value and sanitation. It provides for the following standards: 
 13 per cent, total solids, 3.75 butter fat, at least 1029 specific gravity, no more 
 than 300,000 bacteria per cc. It instructs the sanitary inspector to visit dairy 
 farms not less than once every two months and use the score card in making his 
 inspections. Copies of this by-law, printed on large cards, have been posted in the 
 dairy barns, but no progress has been made in enforcing it. The city is handicapped 
 by being situated in one of the poorest dairy districts in the Province, the land 
 being so valuable for fruit-raising purposes. 
 
 Butter fat tests are made periodically and published in the local papers to- 
 gether with the names of the milk vendors. In the July test it was found that seven 
 out of twelve samples went b?low three per cent. When the next test was made, 
 however, in September, the average had been raised so markedly that only two 
 out of twenty-four touched three and the balance scored from 3.50 to 4.75. In 
 November there were four samples below three, two from the same place, and a 
 large number just above three. 
 
 On the question of future legislation. Dr. King expressed the following views : 
 " Eequiring efficient sanitary conditions to be observed on all farms and other pre- 
 mises furnishing milk for human consumption. The language of such legislation 
 should be clear and definite — the cleanly keeping of the cows in suitable, well ven- 
 tilated and lighted stables with properly constructed stalls, floors, gutters, drains, 
 etc.; the cleanly handling of the milk by clean individuals using clean utensils; 
 efficient inspections of the farms, premises, cattle, stables, food, water, and utensils ; 
 all health officers to he subject to a Governmental Department and free from muni- 
 cipal influence and interference; the adoption of a reasonable official standard for 
 milk with necessary authority to destroy any milk falling below said standard when 
 intended for human consumption; authority for municipalities to establish or as- 
 sist municipal dairies ; the licensing' of milk vending to be placed in the hands of 
 the health authorities of the municipality wherein the milk is offered for sale. 
 
 "I think an official standard is practical and desirable as regards butter fat, 
 specific gravity, acidity, adulteration by preservatives, tem^perature at time of sale 
 and bacterial count, viz., butter fat, not less than 3.75 specific gravity 1030, tem- 
 perature not above 60 degrees F. at time of sale, and not to contain more than 
 300,000 bacteria per cc, acidity not to exceed .02. 
 
 "I think pasteurization is desirable under the present conditions of the milk 
 supply — of the two evils it is probably the least. Improve the condition of the 
 milk to the standard reached by the city of Eochester, N. Y., and pasteurization 
 may not be necessary. 
 
 "The tuberculin test has never, to my knowledge, been attempted in this neigh- 
 borhood. I do not think that tuberculosis is prevalent anwng dairy cattle here. 
 "As to the best method to secure a clean raw milk supply at moderate cost, that 
 is a complex question.' I think the best plan is to refer the subject to the members 
 of the Ontario Government Milk Commission." 
 
 IN NORTHERN ONTARIO. 
 
 Port William, Port Arthur, and Sault Ste. Marie were the points visited in 
 Northern Ontario. In spite of the comparative sparseness of the rural 
 population, we found dairying had made much progress as well as farming in 
 general. Much interest was taken in the importance of a sanitary milk 
 
 3 M. 0. 
 
34 EEPOET OF THE No. 55 
 
 supply, and at Sault Ste. Marie a model dairy was Tinder contempla-l 
 tion. In the matter of municipal regulation, Fort William had had a 
 by-law drafted and under consideration for over a year, but it had not 
 been adopted. No regular inspections are made. At Port Arthur, Dr. Laurie, 
 Medical Health Officer, devoted some attention to the milk supply and tests were , 
 made by Mr. Trenks, Milk and Meat Inspector. At Sault Ste. Marie a consider- 
 able portion of the supply is pasteurized by the continuous process. The town, 
 has a comprehensive by-law bearing date of January 27, 1908. It provides for 
 the licensing of all vendors annually, said license to be granted on receipt of a cer- 
 tificate from a veterinary to the effect that the applicant's cows are in a healthy 
 condition. On request of the local health authorities, the tuberculin test may be 
 applied to any suspected animal. Requirements are also laid down to provide for 
 ventilation and cleanliness both in the stables and milk houses. Milk must con- 
 tain at least 3.3 butter fat. The regulations as to standard of milk to be sold 
 applies to hotels, restaurants and boarding houses. The following clause concludes 
 the regulations, the administration of which is under the direction of Dr. McCaig, 
 Medical Health Officer: 
 
 "To the dairyman complying with the foregoing regulations absolutely, and 
 who is further able to distribute the milk within 13 hours after milking, keeping 
 it in refrigerators or in ice water until delivered to the consumer, the Board of 
 Health will grant a special license or certificate stating that the milk so handled 
 and preserved is in a safe condition for the feeding of infants deprived of their 
 maternal nourishment." 
 
 Dr. E. J. Manion, Medical Health Officer for Fort William, submitted the 
 following replies in answer to questions: 
 
 "The supply is fairly satisfactory but could be made more so by proper in- 
 spection and enforcement of a pure milk law. I think a standard of butter fat 
 is desirable and I think 3.5 per cent, would be satisfactory. Where milk is doubt- 
 ful I think pasteurization _good but not necessarily where previous suggestions are 
 carried out. The tuberculin test has not been used in this district. I think tuber- 
 culosis fairly prevalent among dairy cattle. I think that the best plan to get a 
 clean raw milk supply at moderate cost is to have uniform laws in regard to milk 
 standard and regular inspection by competent inspectors." 
 
 SOME OF THE LARGER TOWNS. 
 
 Of the larger towns, which are almost cities by virtue of population, though 
 not by incorporation, visits were paid to Gait, Berlin, Brockville and Owen Sound. 
 All, it was found, make more or less regular tests of milk for butter fat. In 
 Berlin no sample went below 3.4, while the average for the nine months of the 
 year for each dealer ranged between 3.5 and 4.2. At Gait comparative tests were 
 made of night and morning milk, with the following interesting results: 
 
 )mmg. 
 
 Night. 
 
 Morning. 
 
 Night. 
 
 3.9 
 
 3.S 
 
 2.7 
 
 3.9 
 
 5.1 
 
 5.1 
 
 4. 
 
 4. 
 
 3.9 
 
 4.1 
 
 3.6 
 
 4.4 
 
 3 3 
 
 4.3 
 
 3.5 
 
 4.2 
 
 3.7 
 
 3.9 
 
 4. 
 
 3. 
 
 In Gait, Dr. Vardon, Medical Health Officer, makes no inspection of dairies, 
 but inspections are made occasionally by the Chief of Police. In Berlin, regular 
 
1909 MILK COMMISSION. 35 
 
 • 
 
 inspections are made by a veterinary surgeon. Broekville is one of the few places 
 where the by-law includes a clause providing that no milk tickets may be used twice 
 and that duplicates of tickets must be submitted to the Town Clerk. In Owen 
 Sound, a modern, progressive by-law regulating and licensing milk vendors was 
 passed on February 24th, 1908, and regular inspections are made by Dr. H. G. 
 Murray, Medical Health Officer, and the Sanitary Inspector. This by-law pro- 
 vides that no license shall be issued until the form prescribed by the Board has 
 been filled in. Upon application being made for license, an inspection is made 
 by the town Board of Health of the premises which it is intended to use either as 
 a distributing plant or dairy farm. No milk may be sold if it has been adulterated, 
 if it has been kept at a temperature above iifty degrees, if it is produced from cows 
 stabled under unhealthy conditions, or if it is produced from a farm where any 
 contagious or communicable disease exists. Milk is to be considered adulterated 
 if it contains more than 87.50 per cent, water, less than 12.5 total solids, or less 
 than 3.5 butter fat. The premises and appurtenances thereto must be kept "clean 
 and wholesome at all times." Buildings must be kept whitewashed and accumula- 
 tions of dung removed twice daily and one hour before milking. Cows must be 
 kept clean and the udders brushed, washed or wiped before milking, with a clean 
 cloth. Milkers and those engaged in handling milk must observe strict cleanliness. 
 Attention is also paid to feeding and sanitation. 
 
 From the standpoint of quality, the tests ranged from 3 to 4.25, the average 
 being around 3.5. 
 
 Being perhaps the only thing of the kind in use in the Province, it is of in- 
 terest to quote the form which must be filled out in order to secure a license to 
 sell milk from a wagon: 
 
 To the Board of Health of the Town of Owen Sound : 
 
 The undersigned hereby applies for a license to sell milk in the Town of Owen 
 Sound, and makes the following statement in accordance with the by-laws of the 
 Corporation, approved February 24th, 1908. 
 
 (Eeplies to the following questions must be written in ink.) 
 
 1. Is milk produced on premises owned or controlled by you? 
 
 2. From whom is milk purchased and give address of each person? 
 
 3. Over what road and at what time does your milk arrive in the town? 
 
 4. Location of dairy? 
 
 5. Numher of cows? 
 
 6. Breed of cows? 
 
 I. Are all in good health? 
 
 8. Have cows been tested by use of tuberculin? 
 
 9. How are cows fed? 
 
 10. How many hours per day are cows in pasture during summer season? 
 
 II. How is milk cooled before leaving your dairy or residence? 
 
 12. How are your bottles and utensils cleaned? 
 
 13. Have you read the By-laws and Eules for handling milk adopted by the Coun- 
 
 cil and Board of Health? 
 
 14. In handling milk do you agree to conform to the By-laws and these Rules? 
 
36 REPORT OF THE No. 55 
 
 15. Do you so agree to provide your wagon with ice that the temperature of the 
 
 milk shall not rise above 50 degrees? 
 
 16. If milk is sold from large containers, do you agree to keep same covered and 
 
 in an ice-box at all times and to provide and use a long-handled dipper 
 that the milk may be stirred from the bottom before each sale? 
 
 Every one of the above questions must be answered before a license will be 
 issued. 
 
 Dated at Owen Sound 
 
 day of 19 
 
 Signature 
 
 Address 
 
 On the form of application for license to sell milk from depot the following ' 
 question is included: 
 
 ''5. If milk i.s sold from large containers, do you agree to keep same covered 
 and in an ice-box at all times, and to provide and use a long-handled dipper that 
 the milk may be stirred from the bottom before each sale?" 
 
 This by-law is being enforced with excellent results. 
 
1909 MILK COMMISSION. 37 
 
 CHAPTER III. 
 
 Being a Brief Record of Conditions Found on Dairy Farms, 
 Showing the need for a much Higher Average. 
 
 In visiting the cities and towns in all parts of the Province, your Commission 
 also visited a few of the farms surrounding these cities and towns, In the "pro- 
 duction, care and distribution" of milk, it was recognized that the most import- 
 ant part is the production. While milk may be contaminated in the distributioon 
 and through lack of care thereafter, it can never be made pure and wholesome 
 if it is contaminated at the source of supply. The source of supply must be the 
 starting point in any consideration of this great question. Altogether, we visited 
 upwards? of one hundred different dairy farms in all sections of the Province. An 
 effort was made to see all kinds — good, bad and indifferent — not with the idea of 
 being able to pass mature and final judgment upon the conditions around any one 
 city, but rather to gain an idea as to conditions in general throughout the Pro- 
 vince. 
 
 Dairying, with few exceptions, is carried on as part of mixed farming. Dairy 
 stables therefore are most invariably just part of the general barns. There are 
 probably not more than a dozen and a half exclusively dairy stables — utilized solely 
 by cows — in the Province. The average barn is the bank barn, which means that 
 the cattle are usually stabled under the same roof as the horses, with the grain 
 stored above both. In some cases the cattle are completely partitioned off from 
 the horses, but often this is not done.. The old idea in the building of a bank 
 barn was to secure the maximum of warmth, and in the great majority of cases 
 this has been accomplished at the sacrifice of light and ventilation. In altogether 
 too many instances they are dark and lacking in pure air. In some of the best 
 bank barns the ceilings were found low and the windows very small. 
 
 To these stables the cattle come only for milking in the summer, but in them 
 they live in the winter. Many stables were found to be equipped with stanchions 
 and with troughs or fixed small tanks for water. In a number of cases the water 
 trough was located at the pump or windmill some little distance from the buildings;, 
 but in a few instances the water supply was right in the barnyard and was sur- 
 rounded by foul-smelling, stagnant pools. In the matter of cleanliness, there was 
 the same great diversity of standard. In a few notable instances the manure was 
 taken out of the stable once or twice a day and immediately hauled a hundred feet 
 or so from the barn, but the piles of manure which may be seen close to the average 
 stable door prove that this practice is not as common as could be desired. It was 
 frequently noticed, even in fairly good barns, that the ceilings were decorated with 
 numerous cobwebs, or hay or straw from the barn above. A large number, how- 
 ever were found to have concrete floors and the use of concrete for this purpose 
 appears to be steadily on the increase. In some cases care had been taken to pre- 
 vent dust by having the stable ceiling of grooved and tongued lumber or rougher 
 material of double thickness with paper between. 
 
 METHODS OF HANDLING MILK. 
 
 In addition to producing, some dairymen adjacent to the smaller cities also do 
 their own distribution, and on such farms the equipment is naturally more elabor- 
 ate. A few even are equipped with bottling plants. Where the milk has only 
 
38 
 
 EEPOET OF THE 
 
 No. 55 
 
 to be taken to the gate or to the city in an eiglit gallon can, the equipment is nof 
 so complete. In the first place, the matter of washing the milk pails and cans is 
 generally looked after by the women of the house and the sight of the milk pails 
 and cans standing upside down against the wall of the milk house in the open air 
 and sunshine is a familiar one on the Ontario dairy farm. The ordinary broad- 
 top pail is in common use, very few small-top pails having yet been adopted. No 
 particular attention is paid to the matter of the milking stool and one of wood 
 constitutes the almost invariable type and often far from clean. It is probably 
 safe to say that the majority of dairy farms are now equipped with a milk house 
 of some kind, some merely a simple, wooden structure and others of more pre- 
 tentious brick or cement. It cannot be said, however, that the majority have ice 
 houses, although a 'considerable number have. The majority rely on cold water 
 
 from the spring, and especially in the numerous 
 well watered dairy sections, there is a plentiful 
 supply of this. Those who have not milk houses 
 have a tank fitted up in some convenient place 
 or have a room o3 the stable equipped with an 
 aerator over which they run the milk to cool it 
 immediately after milking. Eeeent experiments 
 conducted by the Department of Agriculture at 
 Ottawa and dealt with at greater length in an- 
 other chapter, show that this is to be strongly con- 
 demned. In one instance it was found that a big 
 concrete- tank for cooling the milk had been built 
 in the stable immediately behind the cows. This 
 was done to " save trouble " and quite oblivious 
 of the contaminating effect it w6Uld have on the 
 milk. Although it is carried out with varying de- 
 grees of efficiency, the wisdoni of proinpt chilling 
 of the milk is very generally recognized. One 
 case, however, was found where the dairy- 
 man explained that he did not bother cooling his morning milk because 
 his customers in the city thought they were not getting it fresh unless they got it 
 warm from the cow. ' On the other hand, a dairyman in Northern Ontario followed 
 the laudable practice of using cans with ice tubes which extended from the lid 
 about one-third down the can. The ice therein contained was a guarantee that 
 the milk would not attain an abnormal temperature before being delivered to the 
 consumers. 
 
 Small-top pail reduces cotttamina- 
 tion by twenty-five per cent. 
 
 PLENTY OF ROOM FOR IMPROVEMENT. 
 
 These few general commonplace facts constitute the story of the methods in 
 vogue on the dairy farms of the Province. Something more definite is essential, 
 however, in order to determine the necessity or otherwise for reform and improve- 
 ment. Looking at the matter from the Provincial standpoint, we are bound to 
 say that we found no basis in fact for the sweeping and alarmist statements which 
 are sometimes made in reference to conditions on the farm or the scathing de- 
 nunciations so often heaped indiscriminately upon the dairyman. In so saying, 
 we do not wish to conceal the fact that in a percentage of dairy farms the pre- 
 mises and methods are so filtiiy that they would not be tolerated for a minute in 
 any other place where food for human consumption was being produced. Thanks 
 
1909 
 
 MILK COMMISSION. 
 
 39 
 
 A not UQCommon Ontario stable yard, through which cows must wade to the milking place. 
 
 m 
 
 1 
 
 Mi|^KjiaHfl0^W^^^ 
 
 ■ 
 
 ■ 
 
 h 
 
 "M 
 
 V' 
 
 
 1 
 
 1 
 
 ^^M 
 
 
 ^,,,i,„..i*«A» 
 
 ^ 
 
 Httdl 
 
 HH 
 
 m 
 
 Hjl 
 
 
 \ ' ' ^^-'^k 
 
 
 
 W 
 
 '^l^^^H 
 
 ■1 
 
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 i^^l 
 
 
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 ■M- ^^ "''^i ^^rtfHJ^Bi 
 
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 1 
 
 H 
 
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 mi 
 
 
 
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 But many careful Ontario dairymen remove manure promptly to a considerable dis- 
 tance to secure cleanliness in milking. 
 
40 
 
 EEPOKT OF THE 
 
 No. 55 
 
 to the high standard which has been attained in a few sections, notably Ottawa, 
 the general average in Ontario would probably compare favorably with other 
 provinces or states. We are confident that for cleanliness and sanitation many of 
 the barns we visited in this Province would s'core as high as any on this continent, 
 aside of course from that special class represented by the TuUy and Brookside 
 farms. But this is not a matter which can be "averaged" in the usual sense, for 
 it is obvious that good conditions in parts of the east and bad conditions in parts 
 of the west do not make average conditions in the centre. It was satisfactory, how- 
 ever, to find that it is unnecessary to go outside our own Province for types which 
 may well serve as a standard to which all should seek to attain. About ten per 
 cent, of the places visited seemed to be totally unfit to be in the business of producing 
 human food at all. The barns were dark and dirty, with practically no ventilation 
 
 Well lighted, well ventilated, well drained Eastern Ontario stable. 
 
 and consequently an abundance of germ-laden atmosphere. A slovenly carelessness 
 characterized the premises^ and naturally also the people responsible therefor. 
 About these there was scarcely a redeeming feature, and their continuance in the 
 business was due solely to the fact that the consumers did not know where their 
 milk came from. On the other hand, in the case of probably sixty per cent, of 
 the barns, the expenditure of from $10 to $50 and a little extra work would effect 
 an improvement of fifty to seventy-five per cent. The" owners were doing what 
 they considered necessary, but at the same time exemplified the .truth that there 
 is a vast difference of opinion as to what constitutes cleanliuess. 
 
 OTTAWA LEADS THE PROVINCE. 
 
 It is only fair to say that the best conditions prevailed where the greatest 
 attention was paid to the matter and where the closest supervision was exercised. 
 
1909 MILK COMMISSION. 41 
 
 In this regard the barns surrounding Ottawa easily lead the Provincej while Lon- 
 don and Woodstock are deserving of special mention. In all these places a veter- 
 inarian has been engaged inspecting the premises and instructing the farmers to 
 attain and maintain a high standard. A dozen barns chosen indiscriminately in 
 the vicinity of Ottawa were visited when the cows had gone into their winter quar- 
 ters. Every one of these was nicely whitewashed and free from cobwebs, dust or 
 other dirt. Almost all had cement floors which were cleaned out twice a day, 
 the manure in many cases being loaded right on a sleigh and hauled away. A 
 separate milk house was located twenty-five feet or more from the barns, which 
 were generally well supplied with water, light and ventilation. In addition to all 
 this, the cows were kept looking sleek and clean, the hind quarters and the udder 
 being closely clipped in almost every case. In one barn the operation of clipping 
 the cows was in progress when we called an^i we were informed that it only -re- 
 (juircd .nhout ten minutes to go over each animal. The result not only improved 
 the animal's appearance, but made it an easy matter to keep it clean during the 
 winter months in the stable and thus greatly minimized the danger of contamina- 
 tion to the milk. This very commendable practice appears to be adopted to a 
 much larger extent around Ottawa than in any other part of the Province, in many 
 portions of which it is entirely unknown. Individual premises equally satisfac- 
 tory were found in many other parts of the Province, but the uniformity of the high 
 standard of the stables visited around Ottawa impressed your Commission as re- 
 flecting credit on the intelligence and progressiveness of the farmers as well as on 
 the supervision of the municipal authorities, and constitutes an example worthy of 
 general emulation. 
 
 Of the other exemplary illustrations, a farm in London Township may be 
 cited. The owner kept a herd of 30 to 40 grade cows which were all bought sub- 
 ject to the tuberculin test. The barn was the one shown in the cut as "an average 
 Ontario bank barn." While it did not have quite as much light and ventilation as 
 might be desired, the interior was whitewashed twice a year and the floor sprinkled 
 with lime daily. The manure was hauled over one hundred yards from the build- 
 ings. Before milking the udders of the cows were well brushed. The milk was 
 promptly removed to the milk house twenty-five yards away, where it was promptly 
 cooled. This milk is delivered in the city at five cents a quart, chiefly in large 
 quantities to hospitals and hotels. In almost every district a few such illustra- 
 tions are to be found leading the way to general improvemjcnt. 
 
42 EEPOET OF THE No. 55 
 
 CHAPTER IV. 
 
 Being the Story of the Efforts on the part of Rochester, Syracuse, 
 New York and Detroit to Secure a Clean Milk Supply and of the 
 Working of the new Paiteurization Ordinance in Chicago, as 
 Gathered by a Personal Visit. 
 
 In deciding to undertake a visit to large American cities, the Commission re- 
 cognized the fact that pure milk is primarily a problem of large populations, and 
 was actuated by a desire to acquaint itself with the methods being adopted by the 
 populous metropolitan centres upon which the problem has been forced. 
 
 The feature of the Rochester supply is undoubtedly the infants' milk depot 
 plan as described in another chapter. For safeguarding the general supply. Dr. 
 Or. W. Goler, the Health Officer, administers a system of inspection which extends 
 from producer to consumer. Dr. Goler is a strong opponent of pasteurization. He 
 described it to your Commission as resulting in "cooked dirt," as encouraging un- 
 cleanliness on the farm and as being injurious to infants by "killing the more harm- 
 less micro-organisms while leaving the more dangerous to multiply." "Commer- 
 cial pasteurization," however, is carried on by a number of the dairy companies of 
 the city. In addition to inspection. Dr. Goler believes in a bacteria count as an 
 indication of the conditions under which milk is handled and also in making a sys- 
 tematic fight against tuberculosis. 
 
 Rochester's standards are as follows : For butter fat and total solids, 3 per cent, 
 and 13 per cent.; for bacterial count, 100,000; for temperature, 50 degrees. No 
 pretence is made to drag a man to the police court if his bacterial count goes above 
 100,000 or if the temperature of his milk runs above 50 in very hot weather. In 
 fact, in 1908, 1,015 bacteria samples only 42 per cent, were under 100,000 and 
 the average was 415,572. But as soon as a milk sample goes above 100,000, the 
 attention of the dairyman is called to the matter, and should it go above on three 
 successive counts, his milk is refused admission to the city. Similar latitude is 
 exercised in regard to the temperature test. It is desired to impress upon dairymen 
 the necessity for keeping the milk cold during transit to the city by either train or 
 wagon, and very gross violation is accepted as justification for keeping milk out 
 of the city. 
 
 During 1908, W. 0. Marshall, Rochester's Chief Milk Inspector, visited 928 
 cow stables in the country and 457 milk rooms in the city, some of each more than 
 once. The score card system is used. During the year, 87 producers were refused 
 admission to the city because of the unsanitary condition of their barns or their 
 unsanitary way of handling; milk. Almost all of these followed the suggestions 
 of the health officers, and in the course of a few weeks made such improvements 
 as led to the rehabilitation of their reputation and the re-admission of their milk 
 to the city market. Of course, drastic action, such as keeping a producer out 
 of the city market, occasionally raises a storm and recourse to law is taken. But 
 Dr. Goler claims he has authority under the city charter to protect the health of 
 the citizens in this way, and although actions have been launched in the courts, 
 his authority has never been successfully disputed. Thus, by the gentle persua- 
 sion of visits by inspectors and by the more drastic persuasion of force, the Roch- 
 ester Health Department is seeking to educate the dairy farmer up to a high 
 standard of cleanliness. Thanks to the goodly strain of Jersey blood in the milch 
 
1909 MILK COMMISSION. 43 
 
 cows, the butter fat average of 3,281 samples in 1908 was 3.9. There is therefore 
 nothing to complain of on that score. But as to cleanliness and the sanitary 
 condition of the dairies, either in the country or in the city, Dr. Goler does not 
 claim perfection. In this your Commission, after personally visiting several dairies 
 and farms, are not inclined to disagree with him. They regard themselves as 
 unfortunate in being unable to find much in the places visited that would be any 
 inspiration to the dairymen of Ontario. 
 
 DEALING WITH TUBERCULOSIS. 
 
 But there is one other feature of the Rochester system which seems well worthy 
 of special notice and that is their method of dealing with tuberculosis. "Do you 
 accept the theory," Dr. Goler was asked, "that the bovine tuberculosis is com- 
 municable to man ?" " As far as adults are concerned," was the reply, " I have 
 never been able to positively identify the bacillus, but as far as children are con- 
 cerned, there is absolutely no doubt of the transmissibility." In fact Dr. Goler 
 went on to say that he was convinced by his own experience that fifteen per cent, 
 of the tuberculosis among children is of bovine origin. He had not yet, however, 
 thought it practicable to insist on the tuberculin test on all cattle supplying milk 
 to the city, but sonte six months or so ago he began a series of tests on guinea 
 pigs in the laboratory which occupies the top floor of his East avenue office. Guinea 
 pigs, which, as is well known, are peculiarly susceptible to tuberculosis, are inocu- 
 lated with a sample of milk and then left for six weeks, at the end of which time 
 they are killed. It so happened that on the occasion of the visit of your Commission 
 the time had arrived when several of these animals should lay their heads on the 
 altar of science. "See here,'' explained Dr. Goler, as he exposed the internal organs 
 to the view of your Commission, "those little white spots are lumps of tubercles or 
 tubercles filled with germs of consumption or tubercle bacilli. That is what we 
 call ocular demonstration, for it is visible to the layman who is not a doctor. We 
 hold that that proves conclusively that the milk was laden with tubercular bacilli, 
 and we send this ocular demonstration to the man from whom the milk came and 
 then we say to him that unless he has all his cattle tuberculin tested within a week, 
 his inilk will he shut out of the city." Although this plan was adopted only a short 
 time ago, it has resulted in several herds being tested and several tuberculous cows 
 being disposed of. As will be explained later, the matter of tuberculin testing 
 and compensation for losses is handled by the State authorities. 
 
 With regard to contagious diseases, Eochester has a regulation compelling all 
 milk producers to report all such outbreaks promptly to the Department, and in 
 1908 the inspector spent 38 days investigating contagious diseases in the fanriliea 
 of milkmen. 
 
 PASSING ON TO SYRACUSE. 
 
 Syracuse has not loomed large in the literature of the milk question and yet 
 from many points of view it proved one of the most interesting places visited by 
 your Commission. Although it is a city of only 134,000 population, its municipal 
 organization includes in addition to the health officer, a deputy health officer, who 
 devotes most of his time to the milk supply; a dairy inspector, a veterinarian, and a 
 laboratory where bacteriological and other tests are made, all of which support 
 its claims to being distinctly progressive on the subject. As is the case in other 
 American cities, this constitutes a branch of work which comes under the super- 
 
44 EEPOET OF THE No. 55 
 
 vision of an official known as the Commissioner of Public Safety. Dr. D. M. Tot- 1 
 man is the Medical Health Officer, and Dr. Thos. F. Foreman, Deputy Health Offi- 
 cer, and to these gentlemen, headed by their Chief, S. T. Friedrich, Deputy Com- 
 missioner of Public Safety, your Commission desires to express their indebtedness 
 for many coijrtesies and much kindness. 
 
 But this equipment, at least in its present completeness, is of recent origin 
 and incidentally for that reason evidences the growing interest and importance 
 being attached to the question of the milk supply. The present system was in- 
 augurated only about two years ago and its efficiency was soon tested by the tracing 
 of a couple of epidemics of disease directly to the milk supply. A ledger is kept 
 to record the number of contagious diseases on the route of each peddler. This is 
 called the "tell-tale ledger," and in September, 1907, the tale it told was that 
 eight cases of typhoid fever had broken out on the route of a certain milk producer, 
 and upon investigation it was found that two cases of typhoid fever existed in the 
 family of the producer. The milk supply was immediately prohibited from en- 
 tering the city and the epidemic was checked. A few months later an epidemic 
 of diphtheria broke out and it was also described as being "milk borne" and proved 
 to be more than usually virulent. Altogether nearly forty cases got headway 
 before the disease was stopped. They were found to be on three milk routes, the 
 majority being on the route of a man in whose home there ha^ been two ca^es of 
 diphtheria during the summer and fall, and the balance on the routes of two 
 men who got their supply from the first mentioned producer. Thus the entire 
 outbreak was traced to the same source. 
 
 EDUCATION AND CO-OPERATION. 
 
 When Syracuse started out to deal with the milk problem in a systematic 
 ■way, they first had a set of ordinances to be known as health ordinances, adopted 
 by the City Council, but the underlying keynote of their system has been co- 
 operation and education on the part of those responsible. It was after some 
 agitation that these ordinances were adopted by the council. They embodied 
 many of the regulations in force in other cities and some others. They first of 
 all set forth clearly that no milk should be sold : 
 
 (1) Containing more than 88 per cent, of water or fluids; 
 
 (2) Containing less than 13 per cent, of milk solids; 
 
 (3) Containing less than 3 per cent, of fats; 
 
 (4) From which any part of the cream had been removed; 
 
 (5) Having lactometer reading less than 29; 
 
 (6) Containing any boric acid or salicylic acid, formaldehyde or other foreign 
 chemicals. 
 
 (7) Containing bacteria of any kind more than five hundred thousand 
 (500,000) per cubic centimetre; 
 
 (8) Drawn from any cow having a contagious or communicable disease; 
 
 (9) Drawn from any cow within fifteen days before or five days after par- 
 turition ; 
 
 (10) Having a temperature over 60 degrees or which has been stored at a 
 temperature higher than 50 degrees F. 
 
 Then in addition to providing for the sterilization of the bottles, the regu- 
 lations went one step farther. They provided that no milk or cream should be 
 
1909 MILK COMMISSION. 45 
 
 sold in any store or shop except from bottles and except when kept at a tempera- 
 ture of less than 50 degrees P. Keeping milk in a living or sleeping room or in 
 a room not kept clean at all times or in cans not made of well-turned iron with 
 inner surface smooth and free from rust is strictly forbidden. A city inspector 
 is employed to see that these regulations are enforced. 
 
 i 
 AIM AT CLEANLINESS RATHER THAN PASTEURIZATION. , 
 
 But a strong feature of the work was the securing of cleanliness at the source 
 of production — ^the farm. The Health Department did not adopt or even en- 
 courage pasteurization; in fact the Health Officer expressed himself to your Com- 
 mission as being convinced that pasteurized milk was injurious to infants under 
 one year of age, producing rickets and scurvy in some cases. To secure cleanli- 
 ness on the farm a dairy inspector with tact as well as knowledge was secured^ 
 and he, sometim'es with the Health Officer or his assistant, went out among the- 
 dairy farmers and quietly explained things to them and showed how improve- 
 ments could be made with advantage to themselves and safety to the public. One- 
 result was that although efforts toward reform were met with the objection that 
 it "would drive the farmers out of the dairy business," there were 317 in the dairy 
 business at the time of the passing of the by-law and there are now 400. 
 
 The system adopted was the score card system drawn Up by the "Washingtoni 
 authorities. It was provided that no license should be granted to any dairy whiob 
 did not receive a total score of 50 per cent, or better and also that any license 
 could be revoked if the premises fell below a 50 per cent, score. , Applicants were 
 required to state the source of their milk supply and so the conditions in the coun- 
 try were passed upon by an inspector before the license was granted. The pro- 
 gress made is shown by the comparative figures for two years. In 1907, the aver- 
 age score was 51.45; in 1908, it was 64.33. In 1907, there were 7 between 70 
 and 80, and in 1908 there were 37; in 1907, there were three between 80 and 90, 
 and in 1908 there were 31; in 1907, there were 3 between 90 and 100, and in 1908 
 there were 8, 4 of the latter scoring 99. There were 5,759 cows' supplying milk 
 to the city and all these were inspected by a veterinarian, 47 being removed be- 
 cause of bad udders and teats and one suspicious herd being tested with tuberculin 
 and 11 condemned. 
 
 CLEANLINESS DOWN TO A SCIENCE. 
 
 If there is anything in the power of a good example, then Syracuse is for- 
 tunate in having among its dairies the TuUy Farms. At the Tully Farms clean- 
 liness has been reduced to a science, if not to fastidiousness. It may as well be 
 understood in the first place, however, that the Tully Farms are owned by a wealthy 
 manufacturing company, the Solvay Process Company. Finding they were 
 being prosecuted for damages as a result of sinking drills which were necessary in 
 their business, they decided to purchase outfight two or three thousand acres about 
 twenty miles from Syracuse. Only requiring a small portion of this area in their 
 manufacturing process, the owners were induced to go into the dairy business and 
 they went in on broad, generous, ideal lines. A brief description of their pre- 
 mises and methods may be of interest as evidencing the importance and dignity 
 with which modern thought Has invested milk and its production, even though the 
 standard attained may not be within the reach of the average dairyman. 
 
EEPOET OF THE 
 
 No. 55 
 
 
 S 
 
 H 
 
1909 
 
 MILK COMMISSION. 
 
 47 
 
 -S 
 
 3 
 
 H 
 
 .S 
 
 a 
 
48 EEPOET OF THE No. 55 
 
 It is somewhat of a temptation to dwell with poetic fervor on the alluring 
 pastoral scene into which the grazing kine, the green hills and the nestling lakes 
 which make up the TuUy Farms might be painted. But it is the utilitarian rather 
 than the artistic aspect of all these things which must be made prominent. The 
 "grazing kine" are ]ust cows — tuberculin tested, sound and healthy to be sure — but 
 not thoroughbred -or specially fancy. The "'green hills" are appreciated for the 
 pasture they afford rather than for the not unimportant part they fill in the land- 
 scape scheme of Onondaga County. And the "nestling lakes" are worthy of note 
 in this chronicle because their very adjacency enables the barns to be supplied 
 with plenteous quantities of pure water which from time immemorial has been 
 one of the first aids to cleanliness. 
 
 KEEPING EVERYTHING CLEAN. 
 
 As the Commission entered the TuUy yards one bright afternoon Just before 
 mUking time, they were impressed with what a handy thing it is to have an abund- 
 ance of water on the premises. A large hose attached to a nearby hydrant had 
 just completed the laying of the dust all around the cow bam where the milking 
 is done, and especially in the vicinity of the doors. "That," explained 6. C. Wat- 
 son, the General Manager, who with E. D. Woolsey, A.M., LL.B., Dairy Superin- 
 tendent, showed your Commission every courtesy, "helps to keep down the bac- 
 teria by minimizing the possibility of any bacteria-laden dust getting in the milk.'' 
 
 Inside the bam, which is of simple enough construction of stone walls, ce- 
 ment floors and iron stanchions, the same generous distribution of water was in 
 progress. But before entering it is to be noted that everyone had to put on a 
 clean white coat lest some of the dust from tiieir clothes contaminate the bams or 
 cows. The hose is turned on the ceiling, the floor, and the cows, until only a few 
 irrepressible flies are left to remind one of the unceasing menace of the germ 
 kingdom!. But the cows are not yet ready to be milked. A man goes along with 
 a pail and a cloth and washes off the rear flanks and udder. This operation is 
 repeated by a second man, and a third devotes his attention to the udder only. 
 By this time — ^which is after all only a matter of a few moments — it is regarded 
 as reasonably certain that the cow will not give anything but milk, and men in 
 sterilized white suits, clean every morning, seated on sterilized metal stools, pro- 
 ceed to milk with sterilized, manicured hands into sterilized, small-top pails. As 
 each cow is milked — and of course the fore-milk is always discarded — the milk 
 is carried to a little room at the side where it is weighed and the weight recorded, 
 together with the number of the cow and the number of the milker. This en- 
 ables the company to tell whether a cow is keeping up its record and whether the 
 milkers are keeping up theirs. This record duly made, the milker goes back to 
 another cow, but of course not without first washing his hands. 
 
 VERY LOW BACTERIA COUNT. 
 
 From the little milk room, the milk is quickly transported across to the bottling 
 plant some twenty yards away. This building is of concrete, and including the 
 plant is said to have cost $40,000. The bottling room is absolutely dust-proof and 
 no one is allowed to enter except one or two employees who direct the machinery. 
 The milk passes over the cooling apparatus, then through other tubes into the 
 bottles, which are already in the boxes and which are immediately shifted to an- 
 other point where the covering is placed on by the same automatic machinery. 
 
1909 MILK COMMISSION. 49 
 
 Thus it is not necessary for employees to touch the milk at all, and the bottles, 
 capped and sealed, are immediately stored in the ice room until they are shipped 
 to New York in the morning, bountifully buried in ice. 
 
 All this conduces to a low bacteria count, never above a thousand and some- 
 times as low as two or three hundred. If the count goes above one thousand, there 
 is an investigation at once. This milk is sold for 12 cents net by the producers. 
 It is certified by the Academy of Medicine of Syracuse. 
 
 No hay or food is kept in the barns and the droppings are frequently taken 
 away in a truck. 
 
 When the cows are kept in the barn during the cold weather, a night man is 
 employed at the barn, a sort of "night nurse." It is his duty to see that all the 
 cows are safe and comfortable. If any cow gets twisted in its stanchion, the night 
 man is there to relieve it. Then, too, a veterinarian is always within call. 
 
 The management does not accept the doctrine that it is better to have one man 
 milk the same cow always. They figure that while there may be merit in this 
 idea, if a cow gets accustomed to one particular milker, and then because of ill- 
 ness, holidays or other cause which is bound to occur, the man is away, the 
 change does more harm to the cow than the other system does good. 
 
 The Tully Farm Company has two other herds, in all some 300 cattle, said to 
 be handled in like manner, but of course we had time to visit only one. 
 
 THERE ARE OTHERS ALSO CLEAN. 
 
 This farm receives a score of 99 on the score card system, but the Commis- 
 sion was shown another dairy farm which also scored 99 and which did not have 
 the expensive, if not lavish equipment herein described. It was not large or showy, 
 but the stable with its cement floors and stanchions was kept neat and clean, as 
 was also the cooling and bottling plant a short distance away. The proprietor and 
 manager was a big, good-natured man who said he drank a quart of milk every 
 night before retiring and thus got interested in the question of pure milk. He 
 declared he was making money selling milk at ten cents a quart and had no diflS- 
 culty in getting customers for all he could supply, although the regular price in 
 Syracuse was seven cents a quart. 
 
 Still another farm at which the milk which retailed in the city at seven cents 
 was produced was visited. It was managed by two young farmers to whom the 
 dairy business was only a branch of their farm labours. They had an ordinary bank 
 barn, but the interior was whitewashed and clean and there was a noticeable dispo- 
 sition to make the best of the facilities at their disposal. 
 
 In fact, as has already been commented, what impressed the Commission was 
 the- spirit of co-operation which evidently existed between the health authorities of 
 the city and the milk producers of the country. The health authorities endeavored 
 to be reasonable and the farmers endeavored to meet reasonable requests in improv- 
 ing their premises. 
 
 Dr. Totman described the results obtained after two years of inspection as "sim- 
 ply marvellous." 
 
 NEW YORK'S ENORMOUS PROBLEM. 
 
 In the city of Greater New York, we had an opportunity of studying the meth- 
 ods taken to safeguard the milk supply of practically twice the population of the 
 entire Province of Ontario, packed into only a fraction of the area. To supply 
 
50 EEPOKT OF THE No. 55 
 
 nearly five million people with nearly two million quarts of milk a day — that is the 
 enormous problem of New York, a problem enhanced by the varying classes, races 
 and languages, from the millionaires of Fifth Avenue, who can pay twenty cents a 
 quart, to the poor struggling mothers of the Bowery who must buy their milk by 
 the half pint. Dr. Thomas Darlington, Health Commissioner, is the man upon 
 whom falls the responsibility of protecting these millions as far as may be from 
 contaminated milk. Nearly six years ago he accepted this responsibility, and the 
 record of reform which he has achieved not only attests his success but furnishes 
 an inspiring story to those who face the same problem in less complicated form. 
 
 Before Dr. Darlington became Health Commissioner, he was somewhat of a 
 specialist in infantile diseases, and hence his sympathies as well as his energies 
 were promptly directed towards improving the milk supply with a view to saving 
 the lives of the babies. He was confronted with the fact at the outset that the 
 milk of New York City came from about 35,000 farms scattered through six 
 States extending as far away as 400 miles. There had been considerable trouble 
 with both water and formaldehyde in the milk and each person who handled the 
 milk put the responsibility on the other. Dr. Darlington concluded that a definite 
 plan of action was imperative and he decided to find out exactly what conditions 
 were. 
 
 Two experienced inspectors were engaged to make a preliminary survey. They 
 went to the dairies, they went to the "creameries," they went to the milk shops. 
 "Creameries," be it understood, are a feature somewhat peculiar to New York City 
 and do not mean the same as the word "creameries" means in Ontario. They are 
 merely the milk receiving stations, located in the country, to which the milk is 
 delivered by the farmers before being shipped to the city. There are between 800 
 and 900 of these stations in the multifarious organization which supplies milk to 
 New York. To these the inspectors went, and to some of them Dr. Darlington 
 accompanied them, to become personally acquainted with the conditions, and the 
 loss of his breakfast was one of the incidents indicating conditions at one point 
 of inspection. In fact there was nothing very encouraging in the entire situation, 
 but a start was immediately made to raise the standard. A personal letter was sent 
 both to farmers and creamery owners stating specifically what was necessary, to 
 improve their particular premises. Photographs taken on the spot were sent out 
 to further accentuate the necessity for improvements. An attitude of firmness 
 was maintained by the Health Commission alike toward the large creamery pro- 
 prietor who had $100,000 at stake and the small dairyman of whom an outlay 
 of $5 was all that was asked. Eegulations were adopted and instructions printed 
 on strong, durable linen, and 30,000 copies of these were posted up for the guid- 
 ance and education of the dairymen. Then all this was followed up with more 
 detailed and more rigid inspection. There was a loud outcry that all these re- 
 strictions would drive the farmers out of business, and it drove out exactly 47 
 out of the total 35,000, and most of these were admitted after they had made the 
 required improvements. 
 
 CLEANLINESS THE MOTTO; INSPECTION THE METHOD. 
 
 Dr. Darlington is a firm believer in the merits of inspection and information. 
 He considered that clean milk was the ideal after which the Department should 
 strive and to obtain it he inaugurated a system of inspectional supervision extend- 
 ing as rigidly as possible from the cow to the consumer. Heretofore there 
 had been inspectors m the city, but inspection of the farms— the sources of the 
 
1909 MILK COMMISSION. 51 
 
 supply — was made the strong feature. Soon the territory shipping milk to the 
 city was divided into districts and sixteen country inspectors were at work with the 
 result that in 1907 there were 23,500 inspections of dairy barns and 8,900 in- 
 spections of milk receiving and shipping stations. The Department did not claim 
 any real "authority" to inspect outside the municipality of New York, but they 
 did claim the authority to designate the conditions under which milk should be 
 produced and handled before it was admitted to New York, in proof of which 
 over 41,000 quarts of milk were destroyed in 1907 because of being either over 50 
 degrees temperature, being sour or being adulterated. While some objection was 
 ofEered at first to the inspection of the farms and the inspectors were dubbed "Dar- 
 lington's Devils," it did not prove either general or enduring, and the inspection 
 has now come to be looked upon as a distinct advantage. The farms by the score 
 card last year averaged 57 per cent, and this year it is expected they will average 
 ten points higher. But the usefulness of inspection with the score card system 
 has been demonstrated in other concrete forms. For instance, some of the larger 
 milk companies have given notice that the whole contract price will be paid ;only 
 to those dairies scoring 60 per cent, or over, a lower price will be paid to dairies 
 rating below 60 per cent, and no milk to be accepted from any dairy not scoring 
 50. Thus a good score has a commercial value, and this is further taken into 
 consideration in the sale or rental of the farm. By way of educational influence, 
 the milk inspectors deliver addresses at Grange meetings, at Farmers' Institutes, 
 and before Agricultural Societies, Boards of Trade and Departments of Health. 
 That this is not driving men out of the dairy business is shown by the fact that 
 there are now more than 5,000 more farms supplying New York than when the 
 inspection was first adopted. Then, too, inspection of the receiving and shipping 
 facilities and the large distributing plants and small stores is maintained vigorously. 
 
 MILK STORES IN THE SLUMS. 
 
 Menjbers of your Commission accompanied one of the inspectors on some of 
 his rounds in one of the poorest and most congested sections of New York. Milk 
 is sold from cans in quantities of from one-half pint up, in stores which also serve 
 their customers with groceries, cheese, butter, eggs, meat, vegetables, fish and num- 
 erous other household necessities. Little do these people — uneducated foreigners 
 most of them — know of hygiene or bacteria, and such conditions are the despair 
 of sanitarians. Back of one little store was a living-room, perhaps ten by twelve 
 feet; off this room was a disgusting, ill-smelling lavatory, which also served as 
 the sole passageway to the single bedroom, about six by ten in size, dank, low and 
 without light, without air, without sunshine. Here human beings lived and did 
 business and here milk was &"old. It would be idle to expect anything like perfec- 
 tion, and yet it was evident that the vendors, even though they could speak little 
 English, had a healthy respect for the milk inspector, a respect probably born of 
 police court experience which is notoriously expensive. It was evident also that 
 through careful supervision the milk was handled in a manner which practically 
 assured its being at least purer than the surrounding atmosphere. In the first 
 place the milk cans, which are of course covered, are kept in round wooden tubs 
 surrounded by ice. These tubs are also kept covered and are placed at the front 
 of the store. In fact there is not supposed to be any passageway between the store 
 and living room, though this ordinance is sometimes evaded. However, by keeping 
 the milk cans in covered ice tubs at the front of the store, it is kept from coming 
 in contact with other commodities. Then, in the second place, the vendors are 
 
52 
 
 EEPOET OF THE 
 
 No. 55 
 
 being educated to use the "one-piece dipper." It is just the ordinary shaped dipper 
 only the handle and cup are of one piece and there are therefore no joints or cor- 
 ners to collect and secrete the filth which might accumulate during the frequent 
 openings of the cans and dipping of the milk. Altogether it seemed evident that 
 considerable had been done by inspection to safeguard the milk supply even of 
 the slums. 
 
 "HEATING," DISTINGUISHED FROM PASTEURIZATION. 
 
 Officially, "NTew York's Department of Health is opposed to pasteurization. Na- 
 turally, there has for some time past been a big agitation to secure a pasteurization 
 ordinance, but thus far it has failed. One explanation as given by Dr. Darlington 
 himself is simply this : "If I went to the Board of Estimate for money, they would 
 say, 'Is pasteurization the remedy for the milk supply?' If I should say 'yes/ 
 they would ask, 'Why spend money inspecting the farms ?' " JSence, Dr. Darling- 
 ton considered pasteurization would be starting wrong. He considered that in- 
 spection of the dairies was more important than pasteurization. But the Depart- 
 ment permits pasteurization, only it demands that any process through which the 
 milk passes must be clearly marked on the bottle cap. It does not allow milk to 
 be run through a heating apparatus for thirty seconds and then sold as "pasteur- 
 ized." Such milk bears the words, plainly printed on the stopper, "heated to 160 
 degrees for 40 seconds," together with the date and time of the completion of the 
 process. Special permits are required for pasteurization and milk heated to 150 
 degrees for thirty minutes and immediately cooled may be sold as "Perfectly Pas- 
 teurized Milk." The labels must also bear the date and hour when pasteurization 
 was completed, delivery to be made to the consumer withiu forty-eight hours, Mid 
 milk must not be pasteurized a second time. The following fac-simile illustrates 
 clearly the distinction drawn between "heated" and "perfectly pasteurized" milk. 
 
 Bottle caps emphasizing distinction between "heated" and "perfectly 
 pasteurized" milk. 
 
 The Department also extends the stamp of its official recognition and regula- 
 tion to selected milk, inspected milk, guaranteed milk, certified milk, skimmed milk, 
 condensed skimmed milk and condensed milk. Each is defined and each if sold 
 under the name must come up to the standard required. 
 
1909 MILK COMMISSION. 53 
 
 WASHING BOTTLES; COUNTING BACTERIA. 
 
 New York has a regulation not common to many cities by which it declares 
 it to be the duty of everyone to clean or cause to be cleaned immediately upon 
 ■eniptying, all bottles, cans or other receptacles used in handling milk. It is also 
 made an offence to use such bottles, cans, or other receptacles for any purpose 
 other than holding milk. The object is to prevent bottles and cans from getting 
 into such a filthy condition as to almost defy the most thorough sterilizing. It 
 was found that if a bottle or can is merely rinsed and water left standing in it 
 until it is returned to, the dairy to be sterilized, it is. in a much cleaner, sweeter 
 condition than if the dregs of the milk were left to sour and become putrefactive. 
 
 Of course the Department has a laboratory in which bacteriological tests are 
 made, but no special emphasis is laid on this phase of the work. No bacteria 
 limit is fixed, but the term "excessive" is used instead, and when the number found 
 is regarded as "excessive," the dealers are notified that improvements must be made. 
 The Health Department determines what constitutes "excessive.'' Speaking of 
 the bacteriological tests, in the latest report of the Department it is said : "In many 
 instances pasteurized milk was found to contain bacteria by the million, while 
 eome milk shipped from the country in raw state had very low counts, some being 
 as low as 10,000 per ec.'' 
 
 Reports are demanded each week as to the existence or non-existence of ty- 
 phoid, tuberculosis, diphtheria, scarlet fever, dysentery or any other infectious 
 diseases among any of thos'e handling milk. 
 
 Great importance is attached by the Health Department to the necessity for 
 keeping the milk cold at all stages. When milk is cold the bacteria will not pro- 
 liferate. The ordinance calls for a temperature below 50 degrees ¥., and in 1907 
 over 31,000 quarts of milk were destroyed because the temperature exceeded that 
 limit. Last year there were altogether over 11,000 prosecutions in the courts of 
 New York in respect to the milk laws for lack of cooling, adulteration and other 
 offences. Adulterated milk is defined in the code as follows : 
 
 (1) Milk containing more than eighty-eight per centum of water or fluids; 
 
 (2) Milk containing less than twelve per centum of milk solids; 
 
 (3) Milk containing less than three per centum of fats; 
 
 (4) Milk drawn from animals within fifteen days before or five days after 
 parturition ; 
 
 (5) Milk drawn from animals fed on distillery waste, or any substance in a 
 state of fermentation or putrefaction, or on any unwholesome food; 
 
 (6) Milk drawn from cows kept in a crowded or unhealthy condition; 
 
 (7) Milk from which any part of the cream has been removed; 
 
 (8) Milk which has been diluted with water or any other fluid, or to which 
 has been added, or into which has been introduced, any foreign substance 
 whatever ; 
 
 (9) Milk, the temperature of which is higher than 50 degrees Fahren- 
 heit or which contains an excessive number of bacteria. 
 
 DR. PARK ON MILK BACTERIOLOGY. 
 
 Your Commission also had the advantage of an interview with Dr. W. H. 
 Park, head of the Bacteriological Department of the New York Board of Health 
 and one of the very foremost bacteriologists. In reference to pasteurization, lie 
 intimated that pasteurized milk had disadvantages as against pure, clean milk for 
 
54 REPOET OF THE No. 55 
 
 infants under one year, but he was strongly of the opinion that pasteurized milk 
 was very much safer than the ordinary raw milk. He brought to our attention 
 a series of experiments carried on by himself and Dr. L. E. Holt, showing the rela- 
 tive effects of pure and impure milk on infants in the tenement houses and insti- 
 tutions of New York. These experiments he summarized in part as follows : 
 
 "During cool weather neither the mortality nor the health of the infants ob- 
 served in the investigation was appreciably affected by the kind of milk or by the 
 number of bacteria which it contained. The different grades of milk varied much 
 less in the amount of bacterial contamination in winter than in summer, the store 
 milk averaging only about 750,000 bacteria per ec. 
 
 "During hot weather when the resistance of the children was lowered, the kind 
 of milk taken influenced bo'th the amount of illness and the mortality; those who 
 took condensed milk and cheap store milk did the woivt. ar.d those who received 
 breast milk, pure bottled milk, and modified milk did the best. The effect of bac- 
 terial contamination was very marked when the milk was taken without previous 
 heating; but, unless the contamination was very excessive, only slight when heat- 
 ing was employed shortly before feeding. 
 
 "The number of bacteria which may accumulate before milk becomes notice- 
 ably harmful to the average infant in the summer, differs with the nature of the 
 bacteria present, the age of the milk, and the temperature at which it has been 
 kept. When milk is taken raw, the fewer the bacteria present the better are the 
 results. Of the usual varieties, over 1,000,000 bacteria per cc. are certainly dele- 
 terious to the average infant. However,, many infants take such milk without ap- 
 parently harmful results. Heat above 170 degrees F. (77 deg. C.) not only des- 
 troys most of the bacteria present, but, apparently, some of their poisonous pro- 
 ducts. No harm from the bacteria previously existing in recently heated milk 
 was noticed in these observations unless they had amounted to many millions, but 
 in such numbers they were decidedly deleterious. 
 
 "When milk of average quality was fed sterilized and raw, those infants who 
 received milk previously heated did, on the average, much better in warm weather 
 than those who received it raw. The difference was so quickly manifest and so 
 marked that there could be no mistaking the meaning of the results. The bacterial 
 content of the milk used in the test was somewhat less than in the average milk 
 of the city. 
 
 "No special varieties of bacteria were found in unheated milk which seemed 
 to have any special importance in relation to the summer diarrhoeas of children. 
 The number of varieties was very great, and the kinds of bacteria differed accord- 
 ing to the locality from which the milk came. None of the 139 varieties selected 
 as most distinct among those obtained, injured very young kittens when fed in 
 pure cultures. A few cases of acute indigestion were seen immediately following 
 the use of pasteurized milk more than thirty-six hours old. Samples of such milk 
 were found to contain more than 100,000,000 bacteria per cc, mostly spore bearing 
 varieties. The deleterious efffects, though striking, were not serious nor lasting. 
 _ "Of the methods of feeding now in vogue, that by milk from central distri- 
 buting station unquestionably possesses the most advantages, in that it secures some 
 constant oversight of the child, and since it furnishes the food in such a form that 
 it leaves the mother least to do, it gives her the smallest opportunity of going wrong. 
 This method of feeding is one which deserves to be much more extensively em- 
 ployed, and might, in the absence of private philanthropy, wisely be undertaken 
 by municipalities and continued for the four months. May 15th to September 15th. 
 
1909 MILK COMMISSION. 55 
 
 "The injurious effects of table food to infants under a year old, and of fruits 
 to all infants and young children in cities, in hot weather, should be much more 
 generally appreciated." 
 
 HIGH STANDARDS AT BROOKSIDE FARM. 
 
 About sixty miles from Few York is the city of Newburgh. About two miles 
 from the city of Newburgh is the Brookside Farm, famed for its production of 
 ideal milk. Being one of the best known of these institutions on the continent, 
 it was visited by the members of your Commission. While it is conducted on the 
 same broad, general principles as the TuUy Farms, described in some detail in 
 previous pages, even more scrupulous care is exercised in some points. It is not as 
 extensive as the Tully, but instead of being the property of a large company, it is 
 owned and operated by Mr. S. L. Stewart as a commercial enterprise, and is un- 
 derstood to be paying a profit. The milk has been contracted for by a large New 
 York firm for a period of years at 15 cents per quart on the farm, and is being 
 retailed in New York at 20 cents a quart. In summer time it is sometimes shipped 
 to the wealthy at their summer homes at a total cost of 75 cents a quart. 
 
 To show the minuteness of the care necessary to render such prices possible, 
 a few points may be mentioned. The walls and ceiling of the milking room nre 
 pure white, covered with imported enamel paint presenting a surface like glass. 
 This is washed thoroughly every day. The stanchions are inch and a quarter pipe, 
 and they are also washed thoroughly every day. To get into this room it is ne- 
 cessary to pass through two doors, one of which was closed before the other opened, 
 thus preventing the possibility of dust. The cows are clipped every three weeks 
 and are groomed, washed, scrubbed and dried before milking. Warm water is 
 used and in drying the udder only one towel is used to each cow. When we visited 
 the stable shortly after milking, not the slightest cow odour could be detected 
 even by rubbing the hand over the cow's udder. Mr. Stewart stated that a luncheon 
 had once been served in the stable to a party of medical and scientific men. In 
 the milking, the men wear white suits, sterilized not once a day but twice a day, 
 so that a clean suit is used for each milking. The same care is carried on in hand- 
 ling the milk and sterilizng the bottles. The cows are mostly Jersey or Guernsey. 
 
 With such minute sanitary precautions, it might be expected that the bacteria 
 count would be low. In fact the Brookside Farm claims the honour of being one 
 of the few places on the continent where absolutely germless milk has been produced. 
 This feat has been accomplished several times, while the averages for months at 
 a time frequently go below 100 per cc. 
 
 SYSTEM OF STATE COMPENSATION. 
 
 To ascertain the position of the State authorities on the question, your Com- 
 mission visited Prof. C. A. Publow, at Cornell University, where the Dairy Branch 
 of the Department of Agriculture is located, and G. L. Flanders, Assistant Com- 
 missioner of Agriculture, and Dr. Devine, Chief Veterinarian at the State Depart- 
 ment of Agriculture at Albany. 
 
 New York State maintains a large veterinary staff and is giving considerable 
 attention to the question of the tuberculin test. The test has not been made com- 
 pulsory, but it has been encouraged by free testing and the granting of compensa- 
 tion for slaughtered animals. The Commissioner of Agriculture is empowered to 
 direct the quarantining or slaughtering of any animal found to be tubercular on 
 
56 REPORT OF THE No. 55 
 
 a ijhysical examination, or he may compel a test of a snspected herd. Otherwise, 
 tests are made only when the owner makes the request and agrees to abide by 
 the result, disinfect his premises, brand with the letter "T" and slaughter or quar- 
 antine those animals which react. The State pays for the veterinarian and the tu- 
 berculin, but the owner of the herd agrees to improve faulty sanitary conditions 
 and follow the instructions of the Commissioner designed to prevent reinfection. 
 Diseased animals kept in quarantine may be used for breeding purposes and their 
 milk after pasteurization may be used for butter or cheese or for sale. The young 
 must be separated at birth, but may be fed on the milk pasteurized. The value 
 of each animal slaughtered must be determined by an appraiser. If it is found 
 on post-mortem examination that the animal was wrongly slaughtered and did not 
 have tuberculosis, then the full value will be paid up to a maximum of $75. If 
 the animal is found to have suffered from localized tuberculosis, eighty per cent, 
 of the total value is paid ; if generalized, then only fifty per cent., but nothing will 
 be paid unless the animal has been in the state six months. 
 
 During 1908, the State Veterinarian's Department under Dr. J. F. Devine, 
 applied the tuberculin test to 3,520 cattle, and of these 1,200 reacted. A physical 
 examination was made of 2,183 cattle and of these only 29 were condemned. For 
 condemned cattle, the State paid out the sum of $23,268.90 during the twelve 
 months. "We find," said the Chief Veterinarian to the Commission, "that tuber- 
 culosis is more prevalent the farther north we go. One of the chief causes is the 
 defective barn with poor light, poor ventilation and consequently poor atmo- 
 sphere. The old idea was that the only thing necessary was to keep cows warm, 
 and the result is that many are being stabled under very unhealthy conditions." 
 
 RUSTY CANS MAY BE CONDEMNED. 
 
 In addition to this work in reference to the tuberculin test, the State main- 
 tains two inspectors, located chiefly in New York City, to inspect the milk cans. 
 They work under an amendment of 1907, which provides that all cans or recep- 
 tacles used in the sale or delivery of milk, cream or curd for human consumption 
 may he condemned and stamped as such when found to be in an unfit condition 
 by reason of "being worn out," badly rusted, or with rusted inside surface, or 
 unclean or unsanitary, or in such condition that they cannot be rendered clean 
 and sanitary by washing and will tend to produce bad flavour, unclean or unwhole- 
 some conditions favourable to unhealthfulness or disease." 
 
 It is further provided that all cans must be rinsed with water as soon as 
 emptied, and it is specifically forbidden to place in the cans any "sweepings," refuse, 
 dirt, litter, garbage, filth or any other animal or vegetable substance liable to decay 
 and produce unsanitary conditions. 
 
 The State stnndard to prevent adulteration is the same as that of New York 
 City, and the State also has regulations providing for the cleanliness and sanitary 
 condition of cans, utensils, stables and other premises. Certified milk is given 
 oflicial protection by the provision which prohibits the sale of milk as certified un- 
 less it bears the certification of a duly authorized medical commission of a duly 
 authorized medical society. 
 
 DETROIT'S SYSTEM OF INSPECTION. 
 
 In point of population at least Detroit offers a comparatively close analogy 
 to Toronto, and its milk administration is therefore of special interest. As ex- 
 plained to your Commission by Mr. John F. McKinley, the Secretary of the Board 
 
1909 MILK COMMISSION. 57 
 
 'of Health, inspection of the sources of supply was the recently added feature of 
 the work. The Board of Health issues a license to "provide milk for the Detroit 
 market/' a license to "sell milk from a wagon," a license to "sell bottled milk from 
 Depot/' and a license to "sell milk as food peddler." Each application is made 
 on a separate form and each applicant must answer a list of questions as to the 
 location of dairy farm, the health and feeding of cows, whether they have been 
 tested with tuberculin or not, as* to how cans, pails and bottles are washed, whether 
 ice is provided that the temperature may not rise above 50 degrees F. The appli- 
 cant must also say whether he agrees to abide by the Milk Ordinance of the city. 
 The license is granted on a certificate from tlie inspector. 
 
 The city ordinance provides that no milk shall be sold as pure milk if it 
 contains less than 12.5 per cent, solids or 3 per cent, butter fat, or which has been 
 kept at a temperature above 50 degrees. A fee of fifty cents is charged for the li- 
 cense. To the ordinance is attached a set of dairy rules providing for the white- 
 washing of the barns, the cleaning of the cows before milking, as well as other 
 points making for strict cleanliness. Circulars are distributed by the Board on 
 the care of milk in the home and on the hot weather care of infants. 
 
 Early in 1908, two inspectors were appointed to visit the sources of supply. 
 They were veterinarians. After the first year's work, one inspector reported having 
 paid 1,500 visits to 260 farms. Because of being unsanitary, 31G gallons of milk 
 were dumped during the year. There were also 23 farms shut out, but of these 
 twelve were later reinstated on account of having made needed improvements. An 
 outbreak of typhoid fever was traced to the district known as the "Conner's Creek 
 Section," and eight cases were found on the dairy farms of this section. The 
 infection was believed to have been caused by the contaminated water of this creek 
 being used for drinking purposes and for washing the cows. The other inspector 
 visited 408 farms and inspected 4412 cows. Altogether, 128 cows were found tO' 
 be suffering from disease, including 57 from tuberculosis on a physical examination 
 and 14 on the tuberculin test. Shipment was stopped from several farms until 
 the sanitary arrangements were improved. In the meantime, two inspectors were- 
 busy on the dairy premises in the city, and of these 1,468 were visited during the 
 year. Eorty-eight dealers were forced out of business. 
 
 Mr. McKinley stated that the inspection at the source of supply, although re- 
 cently inaugurated, was producing beneficial results and would be followed up 
 and extended. 
 
 CHICAGO AND PASTEURIZATION. 
 
 On January 1, 1909, there went into effect in the city of Chicago a new milk 
 ordinance which may be described as both radical and far-reaching. Briefly stated,, 
 it provided that for the next five years no milk, cream, cheese or butter shall be sold 
 in the city unless it comes from cows which have been subjected to the tuberculin 
 test and have not reacted, or unless it has been pasteurized according to the stan- 
 dards adopted by the Health Department. The idea behind the five year clause is 
 that in five years all the cattle furnishing milk to Chicago will have been tuber- 
 culin tested. The ordinance was adopted by the City Council in the summer of 
 1908 as a result of the efforts of Dr. W. A. Evans, Health Commissioner, after a 
 very strenuous controversy, for in this matter Chicago was breaking new ground. 
 There are a few other cities in the United States which demand the tuberculin 
 test, but as far as can be learned Chicago is the only city, and certainly the largest 
 city, to enact compulsory pasteurization as an alternative. 
 
58 EEPOET OF THE No. 55 
 
 IN ITS EXPERIMENTAL STAGES. 
 
 Hence, when your Commission, actuated by a desire to place before the 
 people of this Province the results of any new methods of dealing with the difficult 
 problem of the milk supply, visited Chicago in August, they found the tuberculin 
 testing-pasteurization ordinance still in its experimental stages — also still in poli- 
 tics. They found that Dr. Evans, thoroughly convinced of its merits, was making 
 a faithful and conscientious effort to enforce it. 
 
 It was learned that special reasons had led to the adoption of the system. Dr. 
 Evans explained that Chicago in 1908 had the second highest infant death rate of 
 any of the large cities of the United States. This fact in itself was startling and 
 demanded attention. Then, the milk to supply the two and a quarter millions of 
 Chicago's population came from four States — Illinois, Indiana, Wisconsin and 
 Michigan. In northwest Indiana, the cattle were mostly tuberculin tested, and 
 in Wisconsin about half were. The result was that Illinois, from whence came the 
 larger part of the city's milk, was becoming the "dumping ground'' for the reacting 
 cattle of the adjoining States, and as a consequence it was estimated that thirty 
 per cent, of Illinois cattle were tuberculous. Moreover, the city had no ice ordin- 
 ance in reference to the transportation of milk, and in the summer months it 
 arrived in the city at a temperature of from 70 to 80 degrees. Then, there was 
 the question of price. Chicago citizens refuse to pay more than seven cents a quart 
 for their milk and some only six. Pasteurization helps to keep the price down. 
 
 Up to August, 30,000 of the 120,000 cows supplying Chicago had been tested, 
 furnishing 7,000 eight-gallon cans out of the 30,060 eight-gallon cans used each 
 day. Of the balance, 18,000 cans are pasteurized and 5,000 cans are sold in de- 
 fiance of the city law. The milk comes from 12,000 farms within a radius of sixty 
 miles. In the working out of the tuberculin test difficulties had been met with — 
 the dishonest veterinarian, the farmer who would hustle a reacting cow into a 
 neighboring herd and demand that it be retested so that it would not react — and 
 it was found more easy to enforce and control pasteurization than tuberculin testing. 
 
 INFANT MORTALITY DECREASES; DIARRHOEAL DISEASES 
 
 INCREASE. 
 
 "Publicity is one of the very best agents you can have," remarked Dr. Evans, 
 and one of the very excellent publicity adjuncts to the Department of Health is 
 a four, six or eight page "Bulletin," issued each Saturday by the Chicago School 
 of Sanitary Instruction. It is distributed free, and through it the Department 
 disseminates advice and information on health matters. Its motto is the words 
 of Earl Derby : "Sanitary instruction is more important than sanitary legislation." 
 It gives each week an analyzed statement of the mortality of all ages and all causes 
 for the previous seven days, and it showed that during the week previous to the 
 visit of your Commission the total deaths under one year of age had been 194, as 
 compared to 181 during the same week of the previous year, an increase of 13. 
 The deaths from diarrhceal diseases numbered 167 under two years, being 23 higher 
 than the same week last year. Similarly during the week following the deaths un- 
 der one year increased from 189 to 208 and those from diarrhceal diseases from 
 196 to 209. 
 
 It would be unfair, however, to cite the two hottest weeks of August as a cri- 
 terion. A better criterion is found in the complete figures for the nine montha 
 ending September 30th, and these show a gratifying decrease in the deaths under 
 
1909 MILK COMMISSION. 59 
 
 one year to the extent of 466. But, unfortunately for any theories, consideration 
 must be given to the somewhat curious fact that in spite of this splendid decrease 
 in infant mortality, the number of deaths caused by diarrhoeal diseases, which are 
 usually attributed to feeding, actually increased by 44 in infants under two years 
 of age. ^ 
 
 In even surmising the influence of the milk supply on infantile mortality, it 
 must also be noted that during the summer months the Medical Milk Commission 
 maintains stations at which clean, pure, wholesome milk may be obtained at a 
 price below cost. As for tuberculosis, this disease is so slow in its progress that 
 it will be impossible to make any comparisons for another year at least. 
 
 STANDARDS OF PASTEURIZATION. 
 
 In view of the varied opinions even among experts as to what constitutes pro- 
 per pasteurization, attention was given to the Chicago view on this point. "What 
 is the test of the effectiveness of your pasteurization," was the question asked Dr. 
 Evans. "Eesults are the test," was the reply. By this Dr. Evans referred to the 
 ordinance which provides that milk must be "raised to a temperature sufficient to 
 kill 99 per cent, of the bacteria and all of the pathogenic germs (disease carrying 
 bacteria) contained in the raw product." This is somewhat general inasmuch as 
 the Department does not specify precisely what constitutes the "required amount" 
 to kill 99 per cent, of all bacteria and all the disease producing germs. An effort 
 is made to enforce this provision by frequent inspection of the pasteurizing ma- 
 chines, which must be equipped with a recording apparatus to show the temperature 
 at which milk is exposed and the length of time. Then, bacteriological examina- 
 tions of the milk are made to ascertain how many germs remain after 'pasteuriza- 
 tion, the ordinance providing that there shall not be more than 100,000 per cc. in 
 summer and 50,000 in winter. The fact was, however, that, with a few exceptions 
 the pasteurizing machines in use in Chicago dairies were those known as "Con- 
 tinuous" — a high temperature for a short time. The bacteriological count showed, 
 not that the idea of the ordinance was being realized, but that the count of pas- 
 teurized was very, very m'uch less than unpasteurized. In the hot weather of an 
 August week for instance, samples of pasteurized milk went up to 30,000,000 per 
 cc, while raw milk went over that number. The average, however, for the samples 
 of pasteurized was 1,518,837, and that for the raw 6,214,500. Later, in the cooler 
 weather of a September week, the average for pasteurized milk was 849,957, and 
 for unpasteurized 4,897,257. These samples were taken on the street and the fig- 
 ures are given herein for what they are worth. The nature of the bacteria of 
 course is not stated, but experts agree that the harmless, if not helpful, lactic acid 
 germs succumb first to heat. 
 
 PASTEURIZATION ORDINANCE. 
 
 The exact text of the pasteurization ordinance is of interest and is as follows : 
 Rule 6. (Pasteurizing Temperatures.) All pasteurized milk, cream, skimmed 
 milk, milk products, and milk and cream used in the production of milk products 
 shall be pasteurized in accordance with the following regulations: 
 
 (A) (Continuous Pasteurization.) In all continuous pasteurization the milk 
 and cream shall be heated to a temperature which shall be determined and fixed by 
 the Department of Health for each machine at a point corresponding to the tem- 
 perature required to kill 99 per cent, of the bacteria and all pathogenic bacteria 
 
60 EEPOET OF THE ^^o. 55 
 
 contained in the raw product. For this determination ordinary raw milk contain- 
 ing in the neighbourhood of 3,000,000 bacteria shall be used and the pasteurized 
 product shall be collected as it flows from the cooling apparatus. 
 
 All continuous pasteurizers shall be equipped with a feeding pipe which is so 
 constructed that the pasteurizer cannot be fed in excess of its normal working 
 capacity; that" is, in excess of the working capacity of the machine at which 99 
 per cent, of the bacteria are killed when the required amount of heat is applied. 
 
 All continuous pasteurizers operated outside of the city limits, for the produc- 
 tion of pasteurized milk and milk products to be sold in the city of Chicago, shall 
 be equipped with an apparatus regulating automatically the supply of steam and 
 heat, so as to correspond with and produce the required temperature of the out- 
 flow of the pasteurized product. These automatic thermo-regulators shall be accur- 
 ate and must be approved by the Commissioner of Health before being installed. 
 
 A recording apparatus shall be Installed upon all continuous pasteurizers oper- 
 ated within the city limits so as to record during operation the temperatures of the 
 pasteurized product as it flows from the heater. The thermometer of this record- 
 ing apparatus must be accurate and kept emerged in the milk in such a way that 
 it is not exposed to escaping steam or other heat, except the heated milk. 
 
 The records made by this recording thermometer must be accurate and made 
 in a chamber which is kept under lock and key in the control of the Department 
 of Health. 
 
 The automatic thermo-regulating and recording apparatus may be combined 
 into one instrument and it is recommended that all pasteurizers be equipped with 
 both appliances or combination apparatus. 
 
 (B) (Held Pasteurization.) Whenever milk is held during pasteurization in 
 such a manner that the process of pasteurizing is not a continuous one, namely, a 
 continuous flow of milk through the heating or heat-retaining chamber, the pro- 
 cess shall be designated as "Held Pasteurization." Such methods of pasteurization 
 and pasteurization appliances or systems installed and used shall bS examined and 
 approved by the Commissioner of Health, or his duly appointed representatives, 
 when all of the following requirements are fulfllled : 
 
 1. When the pasteurized product shows that over 99 per cent, of the bacteria 
 and all pathogenic bacteria contained in the raw product have been destroyed. 
 
 2. When the mechanism of the pasteurizer or pasteurizing system is such that 
 the three important elements, namely : the temperature, time of exposure, and the 
 quantity of milk exposed at one time, can be readily kept under control and obser- 
 vation by the Department of Health. 
 
 3. When the following conditions are complied with: 
 
 A uniform heating of 140 degrees F., maintained for 20 minutes ; 150 degrees 
 F., maintained for 15 minutes ; 155 degrees F. maintained for 5 minutes ; 160 de- 
 grees F., maintained for iVa minutes; 165 degrees P., maintained for 1 minute. 
 
 The time shall be calculated from the period that the entire quantity reaches 
 the required temperature. 
 
 Eule 7. (Cooling Temperatures.) The pasteurized product shall be cooled at 
 once to a temperature of 45 degrees F. or less. This cooling shall be so conducted 
 that the pasteurized product is not exposed to the air or other contamination. This 
 cooling apparatus shall be so constructed that it can be readily cleansed and steri- 
 lized. 
 
1909 MILK COMMISSION. 61 
 
 PROF. HEINEMANN'S VIEWS. 
 
 One of the eminent authorities of Chicago on the question is Prof. P. G. Heine- 
 mann, Ph.D., of the Bacteriological Laboratory of the Chicago University, and your 
 Commission had the great advantage of an interview with him. He believes the 
 advantages of pasteurization, when properly performed, outweigh the disadvantages. 
 He said : "In my opinion, continuous pasteurization at 165 degrees is of little use, 
 as the disease germs are not killed and the lactic acid producing germs, which are 
 useful in keeping down the putrefactive bacteria, are killed. As the lactic acid 
 bacteria are destroyed, in that degree the development of the putrefactive bacteria 
 increases. For infants I would prefer to use clean milk not pasteurized, as our 
 knowledge up to the present does not permit us to express a definite opinion in 
 regard to the exact changes through pasteurization. Figures also prove that some 
 cases of scurvy and rickets were developed through pasteurized milk." 
 
 Prof. Heinemann further referred to an address recently delivered on the ques- 
 tion of sanitary milk, in which he spoke of treating milk by heat, and expressed 
 this view: 
 
 "From a- bacteriological point of view, however, the disadvantages of treating 
 milk by heat are more pronounced after pasteurization than they are after sterili- 
 zation. The vegetative forms of bacteria escape destruction to a larger degree 
 and spores are probably not influenced at all, so that putrefaction sets in very read- 
 ily. I should, therefore, not consider pasteurized milk fit for consumption after 
 a lapse of twenty-four hours. The products of these spores after germination, as 
 established by Flugge, are more or less poisonous to animals. 
 
 I do not wish to depreciate the value of pasteurization if properly executed. 
 The one great advantage remains, and that is the security from pathogenic bac- 
 teria. But in how many cases do we obtain pasteurized milk which is properly 
 treated ? I have seen^ a pasteurizer at work in a large dairy, the milk of- which es- 
 caped at a temperature of slightly above 120 degrees F., and when asked for an ex- 
 planation the proprietor informed me that the proper temperature of 165 degrees 
 would be reached in a few minutes. Admitting, then, that the bulk of the milk has 
 been pasteurized still a small part of it has not been pasteurized, and this con- 
 tains nearly the original number of bacteria, which, since milk is an excellent cul- 
 ture medium for bacteria, will multiply at an extraordinary rate. Not only this, 
 but, as stated before, the lactic acid bacteria, being very sensitive to heat, have un- 
 doubtedly been largely destroyed, giving the putrefactive bacteria full sway. Such 
 milk may retain its sweet taste and clean, good appearance for a number of days, 
 but may harbour deadly poisons, which are especially harmful to the delicate diges- 
 tive tract of the infant. These disadvantages of pasteurized milk were readily re- 
 cognized among scientists and substitutes' were devised, among which I may only 
 mention tfie co-called formalinized milk of Behring, the peroxide milk of Much 
 and Eomer, and others, the application of which, however, has been by no means 
 satisfactory." 
 
 A QUESTION IN POLITICS. 
 
 It has already been stated that the question was still in the experimental and 
 still in politics. Something of the practical side of the experiment has been set 
 forth, and as to the political side it may be said that it is in both municipal and 
 state politics. More strictly speaking, the pasteurization is in municipal politics, 
 and the tuberculin testing is in state politics. A milk dealers' association, said to 
 
62 REPOET OF THE No. 55 
 
 be composed chiefly of small dealers, is keeping up an agitation for the repeal of 
 the ordinance and some of the aldermen are working in that direction. 
 
 In the Illinois Legislature, Hon. Edward D. ShurtlefE, who is Speaker, and 
 who represents what if5 known locally as a "cow country," is regarded as the leader 
 in the question. To your Commission Mr. Shurtleff said: "The Legislature has 
 appointed a Committee to enquire into the question of the tuberculin test from 
 every standpoint. The Committee met and elected me chairman, but as we do 
 not have to report until the fall of 1910, we decided that beyond collecting the 
 laws of the various states on the question, we would not do much until after a 
 trial which comes on in Montclair, Kew Jersey, in the spring. Montclair has a 
 mandatory tuberculin ordinance and I understand the Borden Company, one of 
 the largest dairy companies in the United States, is contesting their right to pass 
 such a statute. I am informed that the question is to be taken up very thoroughly 
 by both sides as a test case, and experts are to be summoned from all parts to testify 
 both as to the legality and to the utility of the tuberculin test. It is anticipated 
 that a mass of authoritative evidence will be submitted and we are watching the 
 outcome. Personally, T do not think the day will ever come when the tuberculin 
 test will be supreme, but we may come to a law of the physical test. The difficulty 
 with the tuberculin test is that some of the worst eases do not react, while a case 
 of mere infection would react although there was no possible chance of injury to 
 the milk supply. It is also said there is no tubercle bacilli in the milk unless there 
 is tuberculosis of the udder or generalized tuberculosis." 
 
 STATE BOARD OF HEALTH OPPOSES. 
 
 Opposition to both pasteurization and tuberculin testing comes also from the 
 State Board of Health. 
 
 In December, 1908, just before the pasteurization ordinance went into effect 
 in Chicago, what was apparently the official view of the Illinois State Board of 
 Health was voiced in a lengthy article by their Secretary and Executive Officer, 
 Dr. James A. Egan, published in the Monthly Bulletin issued by the Board. He 
 first attacked "commercial pasteurization" as ineffective and a device of dirty dairy- 
 men to keep milk from souring. He secondly attacked any kind of pasteurization 
 as being injurious to the nutritive qualities of the milk, making it specially injuri- 
 ous to infants. In support of both he quoted eminent authorities, including Von 
 Behring, the eminent exponent of the theory of the transmissibility of bovine tuber- 
 culosis to man. In the third place, he disputed the efficacy of pasteurization to kill 
 the tubercle bacilli, and in this connection he adds the following: 
 
 "We believe that the greater portion, if not all, of the milk sold in Paris under- 
 goes pasteurization; but the death rate from tuberculosis in Paris — ^in children 
 and adults — is greatly in excess of that in Chicago, where infants are generally 
 fed raw milk. The ratio of deaths from all forms of tuberculosis to deaths from 
 all causes is 1 to 4 in Paris, and 1 to 8 in Chicago. In other words, Paris with a 
 complete system of pasteurization has double the mortality from tuberculosis of 
 Chicago, where pasteurization is exceptional; and yet pasteurization is advocated 
 as a prime means of preventing the spread of tuberculosis. 
 
 The following table furnishes information of decided interest and value in this 
 connection : 
 
1909 
 
 MILK COMMISSION. 
 
 63 
 
 Death Eates prom Tuberculosis ik Paris and Chicago. 
 Eate per 100,000 of population. 
 
 Year. 
 
 All forms. 
 
 Pulmonary. 
 
 Abdominal. 
 
 
 
 
 
 
 
 
 Paris. 
 
 Chicago. 
 
 Paris. 
 
 Cliicago. 
 
 Paris. 
 
 Chicago. 
 
 1901 
 
 466.8 
 
 168.1 
 
 401.6 147.5 
 
 6.7 
 
 5.1 
 
 1902 
 
 459 6 
 
 165,7 
 
 393.8 i 147.0 
 
 7.8 
 
 5.6 
 
 1903 
 
 457.0 
 
 182.2 
 
 387.2 
 
 158.1 
 
 7.6 
 
 6.3 
 
 1904 
 
 451.4 
 
 184.8 
 
 385.7 
 
 163.9 
 
 8.7 
 
 6.2 
 
 1905 
 
 448.1 
 
 185.7 
 
 381,8 
 
 162.8 
 
 8.3 
 
 6.4 
 
 1906 
 
 448.6 
 
 187.1 
 
 378,2 
 
 158.4 
 
 8.7 
 
 6.2 
 
 Children Under Five Years of Age. 
 Eate per 100,000 population of same age. 
 
 Year. 
 
 All forms. 
 
 Pulmonary. 
 
 Abdominal. 
 
 Meningeal. 
 
 
 
 
 
 
 
 
 
 
 Paris. 
 
 Chicago. 
 
 Paris, 
 
 Chicago. 
 
 Paris. 
 
 Chicago. 
 
 Paris. 
 
 Chicago. 
 
 1901 
 
 592.9 
 
 112,1 
 
 174.6 
 
 49.6 
 
 15.2 
 
 9.7 
 
 360.3 
 
 43.5 
 
 1902 
 
 592.3 
 
 77.3 
 
 164.6 
 
 35.9 
 
 18.2 
 
 8.4 
 
 380.2 
 
 27.9 
 
 1903 
 
 597.6 
 
 113.5 
 
 183 4 
 
 43.8 
 
 15.2 
 
 8.2 
 
 362.6 
 
 50.1 
 
 1904 
 
 553.6 
 
 104.2 
 
 152.3 
 
 42.8 
 
 16.4 
 
 13.3 
 
 351.5 
 
 39.0 
 
 1905 
 
 519.6 
 
 116.7 
 
 134.2 
 
 39.5 
 
 14.6 
 
 10.7 
 
 341.5 
 
 56.7 
 
 1906 
 
 568.9 
 
 117.6 
 
 154.1 
 
 44.0 
 
 17.6 
 
 10.4 
 
 366.7 
 
 46.8 
 
 Dr. Egan maintains that " through inspections of dairies and farms and sani- 
 tary supervision of dairy herds, any city can procure a good milk supply," and he 
 concludes by characterizing pasteurization as an "unreliable remedy for an uncer- 
 tain danger." 
 
 STORES MUST SELL IN BOTTLES ONLY. 
 
 Although thus far consideration has been given only to pasteurization and 
 tuberculin testing, it must not be thought these are the only features of Chicago 
 milk laws. In fact, Chicago ordinances include all those features which modern 
 thought regards as essential in safeguarding the milk supply of a great city. And 
 they have one regulation not found in many other cities, and it provides that no 
 milk or cream may be sold in stores where other merchandise is sold unless it is 
 'Tcept and sold in tightly closed and capped bottles or receptacles of a similar nature 
 such as shall be approved by the Commissioner of Health." This was passed on 
 June 22, 1908, and the object is to prevent the contamination to which bulk milk 
 is exposed. It is described by the Health Department after a year's experience as 
 "one of the very best ordinances we have." 
 
 The Department maintains ten inspectors in the city and eight among the 
 farms in the country. During 1908, dairy farms to the number of 9,707 were 
 
64 EBPOET OF THE No. 55 
 
 inspected and milk from 390 was excluded from Chicago on account of unsanitary 
 conditions and from 50 on account of contagious diseases on the premises. Of 860 
 cows tested in the city, 7.3 per cent, reacted. 
 
 The sanitary standard of milk must come up to the following conditions: 
 
 Must not have more than 1,000,000 per cc. on arrival in city from May to 
 September, or 500,000 the balance of the year; 
 
 Must not have an "excessive number" when delivered to consumer; 
 
 Must not have any tubercle, typhoid, diphtheria or other pathogenic germs; 
 
 ISTo milk containing over 3,000,000 per cc. shall be sold and any dealer whose 
 milk exceeds this on three successive counts S'hall be prohibited selling until the 
 method of production and handling shall have been regulated by the Department; 
 
 Milk is not considered sanitary if a quart, well mixed, strained through a piece 
 of white linen cloth four inches square, shows any perceptible sediment. 
 
1909 MILK COMMISSIOlSr. 65 
 
 CHAPTER V. 
 
 Being a Statement of the Regulations Governing the Milk Supply 
 of Copenhagen, said to haoe thi best Milk Supply in the World, 
 and a Review of the Ideal Company Regulations of one of the 
 Largest Dairy Companies in the World. 
 
 In view of the fact that Mr. C. C. James, Deputy Minister of Agriculture, 
 was making a visit to Great Britain and Europe during the past summer in the 
 interests of agriculture, he was asked by your Commission to make enquiries into 
 the milk question. In response to our request, he looked into the matter in Copen- 
 hagen and London and submits the following chapter which we beg to present for 
 its educational value: 
 
 " Denmark has become during the past twenty-five years the most noted dairy 
 country of the world. Special attention has been given to the breeding and feed- 
 ing of dairy cattle; to the care and handling of the milk, and the production and 
 marketing of dairy products, especially butter. Special attention has been paid to 
 the prevention and cure of tuberculosis. Prof. Bang, the most noted authority on 
 the treatment of tuberculous cattle, is a Dane and his methods are thoroughly car- 
 ried out by the farmers of Denmark. It might be expected, therefore, that Den- 
 mark would offer a good example of the production, care and handling of milk for 
 human consumption. The city of Copenhagen has, I believe, the best general sup- 
 ply of milk of any city of the world, and the retail price of milk is 5 to 5 1-3 cents 
 per quart. Its population is 375,000. The total population of Denmark is 2,450,- 
 000, about 300,000 less than Ontario. Its area is 10,000,000 acres, a little more 
 than the total area of field crops in Ontario. This little country, with a population 
 somewhat less than Ontario, exports annually approximately $90,000,000 worth of 
 butter, bacon and eggs, of which $80,000,000 worth goes to Great Britain. 
 
 First of all I give you the city sanitary regulations under which milk may be 
 delivered to and sold in the city of Copenhagen. This is followed by a brief and 
 simple statement of the operations of the Trifolium Dairy Company and the regu- 
 lations under which this company carries on its work. 
 
 1 might state that the documents used in this report were in Danish and I had 
 them translated for the use of the Ontario Milk Commission by Mr. J. F. Hansen, 
 a well informed Danish gentleman who resided for a time in Canada. 
 
 SANITARY REGULATIONS. 
 
 City of Copenhagen. 
 
 Eules Governing the Sale of Milk, etc. 
 
 Section 1. 
 
 All vendors of milk and persons engaged in the transport of milk destined 
 for sale in Copenhagen are subject to the control of the City^s Health Committee 
 and must strictly observe the rules laid down in the present Order. 
 
 Section 2. 
 
 Any firm or person desirous of carrying on business as vendor of milk in the 
 city of Copenhagen must prior to starting operations give notice of such intention 
 3 M. 0. 
 
6G 
 
 EEPORT OF THE 
 
 No. 55 
 
 to the Health Committee (City Police). Such notice must also be given in th& 
 event of removal of business or establishment of branch depots. 
 
 Section 3. 
 
 Owners of milk cows in this city must from the date of this Order give notice 
 to the authority above mentioned of any outbreak of contagious disease among their ^ 
 cattle. They shall also follow closely any regulations which the said Health Com- 
 mittee may issue in respect of cow keeping, etc., in addition to those laid down in 
 the present Order. 
 
 Interior of Copenhagen Dairy. 
 
 Section 4. 
 
 Dealers may sell milk only under the following descriptions, viz. : 
 
 (1) Fresh Milk, (2) Half Skimmed Milk, (3) "Skimmed Milk," and "Chil- 
 dren's Milk," (as hereinafter stated). 
 
 As "fresh milk" only such milk may be sold which has not in any manner been 
 deprived of its natural properties, and it must contain at least 2.75 per cent, of fat. 
 MUk containing any addition of half skimmed milk or skimmed milk is strictly 
 barred from being sold as "fresh milk" even if it contains a percentage of 2.75 fat 
 or more. 
 
 It is permissible to sell milk which has been partially depleted of its fat sub- 
 stance as "skimmed milk." 
 
 The term "half skimmed milk" may be used if the percentage of fat which it 
 contains amounts to at least .75 per cent. 
 
1909 MILK COMMISSION". 67 
 
 Section 5. 
 
 In addition to above, it is permissible to sell as "children's milk" such fresh 
 milk which in addition to satisfying the rules of Section 4, has been cooled down 
 to 53.6 degrees F. or lower and the fat percentage of which amounts to at least 3. 
 
 Further, "children's milk" must be drawn from cows which have : 
 
 (a) Wot longer than 13 months since withstood the tuberculin test success- 
 fully and 
 
 (&) Been certified within any 15 days by the Veterinary Surgeon of the Health 
 Committee as being equal to snich requirements in respect of feeding and 
 general treatment, as the said Committee may from time to time deem 
 necessary. 
 
 Dealers in "children's milk" must henceforth satisfy the Health Committee 
 as to the origin of such milk, and if called upon, produce a certificate of the Com- 
 mittee's Veterinary Surgeon that the conditions mentioned under (a) and (&) have 
 been complied with. 
 
 In the event of the' said Committee not finding the Veterinary Surgeon's cer- 
 tificate satisfactory, the Committee has power to instruct the dealer concerned to 
 carry out such improvements as they may find necessary to secure the observance 
 of above regulations. 
 
 Printed certificate forms are obtainable at the offices of the Health Committee. 
 
 Section 6. 
 
 Fresh, half skimmed, and skimmed milk, also pasteurized milk, must, in addi- 
 tion to satisfying all regulations mentioned in Section 4, be heated to 185 degrees 
 F. and immediately afterwards cooled down to 46.4 degrees F. or lower. Sterilized 
 milk cannot be sold unless the sterilizing process has been approved of by the Health 
 Committee. 
 
 Pasteurized and sterilized milk may be sold only in air-tight vessels of clear, 
 slightly colored glass. The date on which the sterilizing or pasteurizing process 
 took place must be clearly stated on the label, together with the name and address 
 of the vendor or sterilizing institute. 
 
 All bottles prior to being filled must be cleansed in strong soda or lime water 
 solution or must be sterilized. 
 
 Section 7. 
 
 It is permissible to sell "mixed milk" for children in bottles. In respect of 
 this milk, all regulations stated in Section 5 apply. This milk may be mixed with 
 sugar and water, but full details as to the composition must be clearly printed on 
 the label. 
 
 The mixture must also be pasteurized. 
 
 Section 8. 
 
 Buttermilk, Curdled Milk, etc., must be described as such whon sold. 
 The description must also always be given of milk of other animals than cows 
 if pold by any vendor. 
 
68 
 
 EEPORT OP THE 
 
 No. 55 
 
 Section 9. 
 
 All milk must be strained through a close sieve immediately after milking and 
 it must be treated with every care and cleanliness. The responsibility as to obser- 
 vation of this rule rests not only upon the producer but also on the importer and 
 seller. 
 
 All vessels and appliances which come into contact with the milk must be kept 
 in a clean condition. 
 
 Section 10. 
 
 The sale is prohibited of milk 
 
 (a) Which in respect of colour, smell or appearance differs from the ordinary 
 quality of good milk; 
 
 (6) Prom cows which have recently calved and whose milk is consequently not 
 yet fit for use ; 
 
 (c) From cows which have been proved to be infected with Tuberculosis, Hy- 
 I pochondriasis. Hydropsy, Garget, Mouth and Foot Disease, Pox, Diar- 
 
 rhoea or any and all fevers or diseases of any kind involving internal or 
 external medical treatment which in consequence may have unfavourable 
 "i effects on or cause damage to the quality of the milk; or 
 
 The thrift of the Danish farmer is illustrated in tethering cows at pasture. 
 
 Milk mixed with water or with any substance used for preserving such as 
 Aseptin, Salicylic Acid or similar chemicals which the Health Committee may con- 
 sider as calculated to have an injurious influence, or any other foreign substance, 
 except those mentioned in Section 7; or 
 
 Milk containing any kind of dirt or showing, after standing for two hours, a 
 sediment, will be regarded as impure. 
 
 To secure the proper observance of these regulations, the Health Committee 
 may at any time call upon dealers to disclose the origin of any milk sold by them 
 and to demand production of a veterinary surgeon's certificate twice monthly, giv- 
 ing particulars as to condition of the herd, treatment and feeding of same,' and 
 such certificate must always be drawn up in accordance with the ordinary rules of 
 the Sanitary Committee. 
 
1909 MILK COMMISSION. 69 
 
 Section 11. 
 
 All vessels containing any of the qualities of milk named in Section 4 hereof 
 and from which milk is measured out and sold to customers, should bear inscrip- 
 tions with fullest description of the kind of milk sold in lettering of at least one 
 inch in size, and all such vessels should be as far as possible exhibited in such a 
 manner that they are visible to the public. 
 
 Bottled milk should always be sold in clear, slightly coloured glasses. Descrip- 
 tions of the contents and name and address of dealer should be visibly printed on 
 a label, which must be safely fixed to the bottle, or the foregoing particulars may 
 be impressed on the stopper. 
 
 Other descriptions of milk than mentioned in this Order are prohibited to be 
 used on vessels', bottle labels or advertising posters, unless special permission has been 
 granted by the Health Committee. 
 
 In transporting milk to this city and for storing it, it is not permissible to use 
 vessels or measures made of wood, unpolished copper, brass or zinc or vessels covered 
 by rust or vessels covered by lead or damaged and having cracked enamel or being 
 in any other condition likely to cause the milk in any way to be rendered impure. 
 
 All milk transport cans should have well closing lids which must be fastened 
 to the can by a chain. The measures used should have a handle to avoid the milk 
 being touched by the hands of any person handling it. Milk transport cans must 
 under no circumstances be used for any other purpose. For tightening the lids of 
 milk cans paper must not be used, neither gutta percha or any other impure sub- 
 stance. Gauze or leather if used for this purpose may only be used once. 
 
 In the event of milk being transported on carts, which also carry yeast or 
 kitchen offal, then such substance must only be carried in locked vessels. 
 
 It is not admissible to transport milk or transport cans intended for milk 
 together with manure or in carts which have previously been used for conveying 
 manure prior to such carts being properly cleaned. 
 
 Section 12. 
 
 Premises in this city used for the sale or storage of milk should daily be 
 thoroughly aired and cleaned. 
 
 If the floor of any such premises consists of boards, not covered by linoleum 
 or other covering preventing the percolation of moisture, then such floors must be 
 varnished and the rifts filled with putty. The floor should be scrubbed and cleaned 
 daily and once per week all iloors, walls, doors and panels should be thoroughly 
 cleaned and windows polished. 
 
 Where walls and ceilings are not made of marble or other kind of stone or of 
 glass or are oil painted, they should be painted white or whitewashed at least four 
 times per year. With reference to walls and ceilings which can be washed, this is 
 required to be done at least four times per year. 
 
 ISTo dry dusting must take place in these premises. All premises in which milk 
 is either stored or sold must contain a number of water spittoons. 
 
 Along with milk it is permissible to deal only in the following goods, viz. : 
 Bread, cakes, flour, butter, margarine, lard, eggs, soda water, beer in bottles, 
 sweets in glass bottles, chocolate and fruit Juice in bottles. 
 
 In respect of retail business which on May' 1st, 1904, dealt in milk and cream 
 and also in goods other than those enumerated above, the Health Committee has 
 power for the lifetime of the owner and if necessary his widow to allow such busi- 
 
70 EEPOET OF THE No. 55 
 
 ness to be continued, but only so long as the business is carried on in the same place 
 or in its inunediate neighbourhood, but the Committee may always exclude any 
 goods to be sold on these premises which in their opinion should not be stored jointly 
 with milk. 
 
 A laundry or similar business may not be carried on with a milk business. 
 
 The premises where a milk business is carried on may not be used as living 
 or sleeping quarters or be in direct connection with premises used for living or 
 sleeping, except where such premises are connected with the sale rooms by a firmly 
 locking door which must not be left open. 
 
 Cellars not draining into the main sewer must not be used. 
 
 The regulations contained in this paragraph do not apply to such premises 
 where milk is exclusively sold in sealed and air-tight bottles and where no bottling 
 and mixing of milk takes place. 
 
 Section 13. 
 
 Should any person employed either in connection with milking, sale or mix- 
 ing of milk or any persons who live on premises adjoining the sale rooms for milk, 
 show any symptoms of disease which may lead to some contagious fever such as 
 typhoid, scarlet fever, diphtheria or any other throat disease, spinal inflammation, 
 diarrhoea or any other contagious disease, and lung tuberculosis, a medical man 
 must immediately be called in, and if the latter so determines, notice must be 
 given to the Health Committee, which can insist upon the patient being moved 
 from the premises. 
 
 No person suffering from a skin or similar contagious disease or from sores 
 or wounds on head or face or persons being in any manner connected with indi- 
 viduals so afflicted, may be employed in milking or handling milk in any way. 
 Cleanliness with reference to dress and person must be observed by everybody 
 employed in the milk business. 
 
 Section 14. 
 
 Not only the individuals concerned will be held responsible for the observance 
 of any personal rules herein contained but also principles, both milk producers and 
 sellers. Except in cases where milk is sold in sealed bottles, the seller is personally 
 responsible for the quality of the milk sold on his premises. 
 
 Section 15. 
 
 A copy of these Rules must be exhibited in a prominent place in each milk 
 sale room. Department 3 of the City Police will furnish printed copies free of 
 charge. 
 
 Section 16. 
 
 The Eules stated in Section 12 (as to interior of premises) will come into 
 force 12 months after publication of this Rule, all other regulations six months 
 from that date. 
 
 THE TRIFOLIUM DAIRY COMPANY. 
 
 The Trifolium Dairy Company (Trifoliums Maelkeforsynung) or The Danish 
 Estates Butter Factory as the name reads upon its delivery waggons, was organized 
 in 1898 for the purpose of manufacturing butter and cheese for export to England. 
 
1909 MILK COMMISSION. 71 
 
 In 1901, a dairy was opened in Copenhagen for supplying milk to the city. The 
 head office is in Copenhagen and Mr. J. G. Smith is the General Manager. In ad- 
 dition to the Copenhagen dairy, there are four branches. Three thousand cows 
 supply the milk to the Copenhagen dairy and ten thousand cows supply milk to the 
 four branches. Forty carts or waggons start out every morning between 5 and 5.30 
 to deliver milk. In addition to the driver, there are six boys to each waggon for 
 distributing the milk, all of which is bottled. 35,000 bottles are delivered, each 
 holding one litre of milk (one litre equals .88 quart). The milk is brought in by 
 rail, most of it coming 60 miles. It is delivered right at the dairy every night be- 
 tween 10 and 13 o'clock. The evening and morning milk are kept in separate cans 
 labelled. It is cooled at the farms to about 46.4 degrees F., and when received 
 it stands at about 60.8 degrees P. First of all at the dairy it is cleaned by passing 
 through a separator run at 700 revolutions per minute (4,000 to 5,000 revolutions 
 would separate the cream). The cleaning is at the rate of 3,500 litres per hour for 
 each machine. Then it is cooled to 35.6 to 37.4 degrees F., bottled and sealed and 
 is ready for delivery. There are five bottling machines, each of which fills 1,000 
 bottles per hour. When the drivers return, any milk left unsold is separated and 
 the cream made into butter. The skim milk is pasteurized. The milk sold is not 
 pasteurized. Mr. Smith does not believe pasteurizing is necessary in their methods 
 of producing and handling the milk. The bottles returned are cleaned by machinery. 
 First they are washed in cold water, then in water at 149 degrees F., and afterwards 
 with water and soda. Five machines each clean 1,000 bottles per hour, so that it 
 takes five hours to clean up the whole supply of 35,000 bottles. 
 
 While- the general executive business of the company is in the hands of the 
 manager, the general supervision of the work and the inspection of all the opera- 
 tions are in the hands of a Control Committee consisting of two persons. At the 
 time of our visit the members of this Committee were Mr. C. 0. Jensen, Professor 
 of the Eoyal College of Veterinary Surgeons of Copenhagen, and Dr. Sehierveck, 
 Lecturer at the University (a Doctor of Medicine) . The herds are under systematic 
 inspection by the Company's Veterinary. The following regulations set forth in 
 general terms the responsibilities and duties of the Committee, the Veterinary, and 
 the main regulations under which work is carried on. 
 
 A. 
 
 1. Milk sellers must covenant to allow their herds to be inspected as often as 
 the Company considers it necessary, by their veterinary surgeon, and to give such 
 surgeon any information respecting the herd, and methods of feeding and milking. 
 Milk sellers undertake to carry out any orders given by the veterinary surgeon. 
 
 2. Any cattle described by the veterinary surgeon as being infected with tuber- 
 culosis must immediately be separated from the remainder and slaughtered, or dis- 
 IDosed of, as quickly as possible. Cattle that for other reasons are set aside by the 
 veterinary must, according to his instructions, either be removed entirely from the 
 stable or put up at the other end of same. The milk must not be delivered, and 
 they must not be put back into the herd until leave has been granted by the vet- 
 erinary. 
 
 3. In the event of cattle becoming diseased between two visits of the veterinary, 
 milk sellers covenant immediately to separate animals, especially if tuberculosis, 
 inflammation of dugs, milk fever or acute diarrhoea occur, and in such case retain 
 the milk from suoh cows and to inform the veterinary. Any milk so retained will 
 in such case be paid for until the veterinary's opinion has been given. In the event 
 
73 EEPOET OF THE No. 55 
 
 of many cases of disease which might be due to a contagious outbreak or to poison- 
 ing, occurring in the herd, the veterinary or the manager of the Company must be 
 informed by telephone or telegram. 
 
 4. The milk of newly acquired cows must not be delivered until they have been 
 inspected and passed by the veterinary. 
 
 5. Suppliers of "infants' milk" must covenant not to put any cows into the 
 herd until these have been tested by the tuberculin test and have been declared as 
 sound by the veterinary. All cows in the herd may, in the event of it becoming de- 
 sirable, be marked. Suppliers covenant to allow the herd to be vaccinated with 
 tuberculin at least once per annum. The lists, giving the result thereof, must be 
 forwarded to the Company's Committee by the veterinary. In the event of a cow 
 or more reacting on tuberculin test, the seller agrees to dispose of such cow or 
 cows immediately and to see that such cow or cows do not mix with the other part 
 of the herd. 
 
 B. 
 
 Health of the Staff. 
 
 6. Suppliers undertake to maintain the following rules respecting their staff: 
 (a) No persons suffering from tuberculosis or syphilis may be on the staff, 
 
 whether employed in the stables, milking or otherwise. 
 
 (6) Pers'ons suffering from growths or sores on the face or on the hands or 
 arms or from skin diseases or acute diarrhoea must under no circumstances 
 come into contact with the milk. 
 
 (c) Persons in whose household such diseases as typhoid, gastric fever, diph- 
 theria, scarlet fever or any other infectious disease has broken out must 
 under no circumstances come into contact with the milk, until the local 
 doctor has declared them free of infection. In the event of them having 
 come into contact with the milk such milk must be kept back and this 
 milk will be paid for by the Company, provided that the seller of the milk 
 has not been guilty of carelessness. 
 
 {d) Suppliers agree to watch carefully over the health of their employees and 
 that in the event of any infectious disease amongst them they shall be im- 
 mediately isolated. 
 
 (e) Twice a year, shortly after the 1st of May and 1st of November, a certifi- 
 cate must be sent from the farmer's medical man to the Company as to 
 the condition of health of his staff, with particulars of any cases of dis- 
 ease which have occurred in the past half year and which have been at- 
 tended by the doctor. 
 
 7. In the event of an outbreak of typhoid on any farm or of gastric fever, 
 diphtheria, scarlet fever or any other serious contagious disease amongst persons 
 living there or amongst people working on such farm the latter agrees immediately 
 to telegraph or telephone to the Company's Manager. In such case the milk from 
 the herd must not be delivered to the dairy until the Committee agrees to it. For 
 any milk so kept back the Company agrees to pay the full price. 
 
 G. 
 Feeding of Cows and Treatment. 
 
 8. All food supplies must be quite fresh. Mouldy or otherwise damaged fodder 
 must not be kept in the stable or in the immediate neighbourhood. The Company's 
 veterinary surgeon has the right to inspect the stock of food. 
 
1909 MILK COMMISSION. 73 
 
 9. In the summer the cows must, as far as possible, graze in the fields. If it 
 is necessary to feed them in the stables, the Company must be advised thereof and 
 the milk seller agrees in such case to keep the cows and the stables in a very clean 
 condition. The Company reserves the right, if necessary, to forbid cows being kept 
 in the stables if the milk of such cows is sold as "infants' milk." 
 
 10. The composition of fodder must be communicated to the veterinary sur- 
 geon. 
 
 The following rules must be observed : 
 
 (a) Of the turnip class, carrots and beets must be used for cows whose milk 
 
 is intended for "infants' milk" and of this not more than, at the outside, 
 
 40 lbs. per cow per day. 
 (6) For cows from whom "infants' milk" is not drawn, 60 lbs. of such fodder 
 
 may be supplied per day, but only so long as cows do not suffer in any 
 
 way therefrom. 
 
 (c) Turnip leaves, beet leaves, or cabbage leaves must not be fed. 
 
 (d) Cows intended for "infants' milk'' must not be given molasses, cotton seed 
 cakes, green or dry buckwheat or mustard. Other cows may be given this 
 class of fodder only in small quantities. Molasses must be discontinued 
 in the event of it bringing about any trouble of any kind. Cotton seed 
 cake must not contain any considerable quantity of mustard and these 
 cakes must be submitted to the veterinary before being used. In case of 
 serious mistakes being discovered on the part of milk suppliers, with re- 
 gard to the composition of food, they must agree to rectify the same ac- 
 cording to the Company's suggestions. 
 
 11. Milk suppliers must, as far as possible, avoid frequent alterations in their 
 composition of fodder. 
 
 13. Before the cows are returned to the stables in the fall they must be shorn 
 at the dugs, tail and shanks. 
 
 13. It is forbidden to supply milk until after 10 days after calving or to sup- 
 ply milk from cows that yield less than 6 lbs. per day. 
 
 D. 
 
 Handling the Milk. 
 
 14. The milking must be done in the cleanest possible manner and with care. 
 The following rules must be observed : 
 
 (a) The persons who milk must wear a suitable dress and apron. There must 
 be a supply of plenty of clean water so that they can wash their hands 
 frequently. 
 
 (6) The stables must be sufficiently lighted during milking, especially behind 
 the cows, so that the persons who do the work can see to carry it out in 
 an orderly and clean manner. 
 
 (c) Immediately after milking the milk must be strained through a clean 
 metal sieve which must frequently be cleaned. 
 
 {d) The milk must, at all times of the year and immediately after milldng 
 and until being sent to the Company, be cooled by the cooling appar- 
 atus to about 50 F. 
 
 (e) The cleaning out of stables must be undertaken in the morning after the 
 milking and in the afternoon it must be finished before the milking begins. 
 
74 EEPOET OF THE No. 55 
 
 (f) Cows which yield less than 6 ]hs. milk per day and cows which have been 
 rejected by the veterinary surgeon must be kept apart at one end of the 
 stable in such a way that the milk from such cows cannot possibly be 
 mixed with that from those to be delivered. 
 
 15. A sufficient supply of ice must be kept. A cooling apparatus must be used, 
 and must be stationed in a light, clean place that has not been used for any other 
 purpose and which, prior to the cooling taking place, must be cleansed with clean 
 water. 
 
 16. The milk suppliers agree to follow the instructions of the Company and 
 its veterinary surgeon as regards any points of cleanliness or handling of milk. 
 
 E. 
 DeUvery. 
 
 17. In the summer the transport cart must be supplied with a cover to protect 
 the cans from the sun. Fodder in racks, or manure, may not be transported on the 
 same conveyance as the milk, or cleaned cans returning from the dairy. 
 
 18. The Company supplies the milk cans. The milk cans used for "infants 
 milk" must not be used for any other purpose. Under no circumstances must 
 these cans be used for anything but for the delivery of milk. 
 
 All cans are sent back by the Company in a clean condition. 
 
 19. The milk suppliers must clean the cans again in clean cold water, and any 
 dirt which may have accumulated during the transport must be removed. 
 
 20. Milk suppliers agree to see that good water is supplied to the cows for 
 drinking and for cleaning of any articles which come into contact with the mUk. 
 Milk suppliers also agree to comply with any suggeslions as to improving the 
 water supply which may be pointed out to them by the Central Committee. 
 
 F. 
 Sundry Rules. 
 
 21. Milk suppliers agree on their word of honour to answer all questions from 
 the Company with reference to the supply of milk. 
 
 22. The herds and the premises where the milk is being handled and kept are 
 at all times open to inspection on the part of the members of the Company's Com- 
 mittee of Control. 
 
 FILTRATION PLAN AND INFANT FEEDING. 
 
 In addition to The Trifolium Dairy, there are other companies engaged in 
 the business of supplying milk to the citizens of Copenhagen, which, of course, 
 are working under the city regulations set forth on a previous page. Among these 
 may be particularly mentioned the Copenhagen Milk Supply Company, an interest- 
 ing account of whose operations was set forth in The Scottish Farmer^ of Auc^ust 
 21, 1909, by Mr. John Porter. As this was written at the time of my visit to The 
 Trifolium Dairy and was based on an inspection made about the same time, a few 
 references will be appropriate. Mr. Porter states that the Danish ililk Supply 
 Company also follows exactly similar lines. The writer states that " In no other 
 town or city that the writer has visited has the quality of the milk been so gener- 
 ally satisfactory." 
 
1909 MILK COMMISSION. 75 
 
 " The Copenhagen Milk Supply Company has never gone in for pasteurization, 
 as it was considered unnecessary, provided the milk came from healthy co-ws, and 
 was carefully handled throughout." 
 
 While, in the main, all these .Copenhagen companies have the same inspection 
 and supervision of the cows, and adopt the same methods of bottling tad of care- 
 fully cleansing utensils, there are two things in connection with the Copenhagen 
 Milk Supply Company that should be noted. The first is the filtration of the 
 milk. After being delivered to the city receiving station, the following process of 
 filtration is adopted: 
 
 " The milk is then passed through a filter with three wire gauze sieves, be- 
 tween two of which is a layer of cotton wool. After this, it is again passed 
 through a gravel filter. This consists of two receptacles connected by a pipe, and 
 one at a slightly higher level than the other. The lower receptacle contains layers 
 of fine gravel, separated by perforated zinc plates, in addition to several layers of 
 muslin. The milk poured into the receptacle at the higher level gradually rises 
 through the gravel filter by upward filtration and is conveyed away to the bot- 
 tling room. The amount of sediment which is removed from apparently clean and 
 well-handled milk is rather surprising. The gravel is taken out daily and boiled in 
 a solution of water and soda, and then thoroughly sterilized by steam. When the 
 gravel is properly dry the dust collected during filtration is removed by fanners, 
 and the gravel is ready again for further use." 
 
 Mr. Busck, the manager of this company, makes a specialty of milk for 
 infants. In addition to providing separate milking premises and the taking of 
 extra care in the brushing of the cows, a pail of peculiar construction is used. 
 Mr. Porter describes it as follows: 
 
 " In the milking room the milkmaid, in a clean white dress, first wipes the 
 cow's udder with a damp cloth. She then washes her hands prior to milking, and 
 milks the first few jets from each teat into a separate pail. The remainder is then 
 milked into a Busck pail, in the bottom of which is a pear-shaped copper receptacle 
 projecting into the can. This receptacle is previously filled from below with a 
 mixture of one part salt and three parts snow or icCj the idea being that, as milk- 
 ing is proceeding, each jet of milk, as it strikes this cold projecting ball, will be 
 deprived of its animal heat, and micro-organisms, which niay have got into the 
 milk during milking, will have less favorable conditions for developing than if the 
 milk were allowed to retain its animal h^at. This milk is not passed through the 
 gravel filter, but instead is put through the special cotton- wool filter' again, pre- 
 vious to being bottled." ^ ■ ',■ ' 
 
 THE AYLESBURY DAIRY COMPANY OF LONDON, ENGLAND. 
 
 "The Aylesbury Dairy Company of London, England, has a world-wide repu- 
 tation for the thoroughly satisfactory ; and successful manner in which it handles 
 and supplies milk to a large portion of the City of London. Its headquarters are 
 at 31 St. Petersburgh Place, Bayswater, W., London, with branch offices in fourteen 
 other sections of the metropolitan city: In August last, I visited the plant and was 
 given an opportunity of seeing it thoroughly in all its operations. The Managing 
 Director, Mr. J. A. Hattersley, gave free access to all the books and records of the 
 company and allowed me to have' a thorough inspection of all the reports. The 
 visitor who is given such an opportunity and from whom nothing is hidden or with- 
 held, feels that the business is carried on, in a straight and commendable manner. 
 
76 EEPOET OF THE No. 55 
 
 and that the interests of the public are fully considered. The first object seems to ■■ 
 be to serve the public, and from what I saw, the mere making of profits is not con- 
 sidered the main business of the company. The second thing that impresses one is 
 the easy and thorough manner in which the best results are accomplished, without 
 the laying down of exacting and rigorous regulations. It is made easy and advan- 
 tageous for producers to produce good milk and for the employers of the company 
 to give faithful service. At the time of my visit, extensive alterations and additions 
 were being made to the London premises in Bayswater, a good indication of the 
 growth of the business, showing an appreciation on the part of the public. 
 
 The supply of milk is drawn mainly from Cheshire, from farms on the estates 
 of the Duke of "Westminster and Lord Tollemache, where the steadings are models 
 of dairy construction. I was told that modern up-to-date buildings are to be found 
 on these farms. Unfortunately, owing to other engagements, I was unable to take 
 advantage of Mr. Hattersley's kind arrangements for my inspecting some of the 
 farms. The farthest point of production is nearly 170 miles from London. Special 
 milk trains are run on the Great Western Railway, picking up the cans, which are 
 delivered at the stations from many branch lines. 
 
 When a farmer offers to supply milk to the Company, he is furnished with 
 a list of questions as to the sanitary conditions of the farm, etc. If 
 the answers are satisfactory, the Company sends its Medical Inspector to inspect 
 the farm. He is invariably the Medical Officer of Health for the District, and 
 consequently is cognizant of the state of health of the locality and has immediate 
 knowledge of all cases of infectious disease. He makes, at the Company's expense, 
 an exhaustive report covering the whole field of sanitation and drainage, the per- 
 sonal health of the farmer and his family, of the farm hands and their families, and 
 also of the general health of the district. He also sends for analysis in the Com- 
 pany's laboratory samples of the water used in the dairy for washing the utensils 
 and for refrigeration. Great stress is laid upon the question of pure water for all 
 purposes, for watering the stock, for cleansing and for refrigeration. Then the 
 Veterinary Surgeon is asked to mak a report upon the health of every member of 
 the herd. All tuberculous animals must be removed. When satisfactory reports 
 are received from the Medical Oificer and the Veterinary, a contract is sent to the 
 farmer to be filled out and signed, fixing the approximate amounts of 
 milk to be sent during each month, the price to be paid for same 
 (which is a matter of arrangement between the Managing Director and the 
 farmers), and requires the farmer to keep the Company fully informed as to the 
 health of his animals and all persons in any way connected with his farm. There 
 is no inducement to concealment, for if through any cause the milk from any 
 animal or from the whole herd is withheld because of sickness, the Company agrees 
 to pay full price for all such milk. The Veterinary makes regular examinations of 
 the herd and the Medical Health Officer keeps a close watch upon the health of 
 the farmer, his help and their families. Reports are received at the Company's 
 office and filed for reference. Any person is permitted to see these reports. The 
 veterinary reports are submitted to Sir John McFadyean, Principal of the Royal 
 Veterinary College. The water is examined by the Company's chemists twice a 
 year at least, oftener if necessary. The Company has its own standard, viz., 3.25 
 of fat and 8.75 of other solids. An examination of the records sihowed that the 
 milk of December, 1908, varied from 3.58 to 4.29 per cent, fat; that for May, 1909, 
 varied from 3.19 to 3.81 per cent, butter fat. The average for 1908 was 3.75, the 
 same as for 1907. Every can is tested on arrival for specific gravity and every 
 
1909 MILK COMMISSION. 77 
 
 farmer's milk is analyzed twice a day, evening and morning milk alternately. The 
 milk is also tested for temperature. A variation of three degrees from the mean 
 is allowed. Any exceeding this amount are investigated as to the causes. Thus, on 
 a certain day, most of the samples stood at 46, 47, 48 degrees F. Two, however, 
 were at 59 to 60. These were at once investigated to determine the cause and the 
 senders were notified and instructions given to prevent further trouble. During a 
 hot day in August (the 11th), a variation of 64 to 74 degrees was found on an 
 examination of the records. On August 20th, the day of my visit, the evening milk; 
 of the 19th received on the morning of the 80th varied from 60 to 63 degrees F. 
 The afternoon milk varied from 60 to 66 degrees ¥. 
 
 There are no instructions whatever as to feeding, no recommendations, no- 
 prohibitions. Should the milk fall below the standard, the sender would be notified. 
 Should any undesirable flavor or odor be found, the matter would at once be in- 
 vestigated and the farmer would be notified. He would either have to change his- 
 feeding or have his milk rejected and contract cancelled. 
 
 The matter of health, however, is of paramount importance — health of the 
 animals of the herd, health of the persons on the farm and health of persons to- 
 whom milk is delivered, that is, of the customers. 
 
 JPirst as to health of herd. Mr. Hattersley went over a large number of veter- 
 inary reports. In 1905, out of 33,588 cows examined, from 3,193 in September to' 
 3,148 in November, four were temporarily withdrawn, one was tested and did not 
 react, one was tested and turned out of stock and 16 were turned out of stock on 
 the Veterinary's report without testing. In 1908, out of 35,063 examined, being an 
 average of 3,933 per month, 38 were condemned, 12 suffering from cowpox, 10 
 turned out without testing, 13 temporarily withdrawn and four tested reacted and 
 turned out of stock. 
 
 As to the health of the persons living on the farm reports are received at 
 the head office by letter, telegraph or telephone; instructions are to notify at once 
 and the company will bear the expense. I took the following from the Infectious 
 Diseases Book of the Company showing the cost to the Company: 
 
 1899 £92 7 7 1904 £ 95 
 
 1900 57 4 1908 , 306 8 9 
 
 In 1908, scarlet fever broke out in the home of a producer. His milk was at once 
 ordered to be withheld until the Medioal Health Officer reported a clean bill of 
 health. This one case cost the Company £161 6s. 7d., of which £148 10s. 8d. was 
 the value of the milk not delivered to the Company. 
 
 Strict precautions are also taken in regard to health of consumers. Immedi- 
 ately upon receipt of report of a Medical Health Officer the regular delivery of 
 milk ceases, and special delivery is provided, the return bottles being cleaned and dis- 
 infected separately from the others. No extra charge is made for this. What 
 strikes one is the extreme care that is taken in regard to all sanitary aspects of 
 the business. Every precaution possible seems to be taken to provide that the milk 
 supplied to every consumer shall be clean, wholesome and safe from a hygienic 
 standpoint. There are six Medical Officers and two Veterinary Surgeons in Lon- 
 don who are in regular communication with the Company and 23 Medical Officers 
 and 13 Veterinary Surgeons who report as to the farms. 
 
78 EEPOKT OF THE No. 55 
 
 The milk is cleaned, pas'teurized and bottled by machinery. Pasteurization is 
 practised most thoroughly. All milk sent out is pasteurized, except in the case of 
 consumers who desire non-pasteurized milk. For them, a special lot of milk is 
 treated by cooling. The Company make claim that no preservatives of any kind 
 are ever used — that such treatment is not necessary. 
 
 The Company sells milk at fourpence a quart. The Company claim that 
 the safeguards devised and put into practice are more sweeping and effectual than 
 the precautions which are now imposed on dairies by Act of Parliament. They cost 
 the Company upwards of £7,500 per annum, amounting to a dividend on the share 
 capital of nearly 4 per cent." 
 
1909 MILK COMMISSION. 79 
 
 CHAPTER VI. 
 
 Being a resume of the laws of other Provinces and States gov- 
 erning the supply of milk for human consumption. 
 
 Shortly after the organization of your Commission a letter was addressed to 
 the Government of each of the other Provinces of the Dominion and of the States 
 of the neighbouring Eepublic, asking for a copy of their milk laws and reports. 
 We beg to acknowledge the uniform courtesy with which our requests were granted, 
 as a result of which we were enabled to extend our study beyond the necessarily 
 limited purview of personal observation. Prom the official records thus obtained 
 the following brief synopsis has been prepared in the belief that it will be found 
 of interest in the consideration of future legislation. 
 
 NEW BRUNSWICK. 
 
 By an Act passed in 1904 pure milk is thus defined: "Means the whole of 
 the milk, including what is commonly known as the strippings drawn at the time 
 of millring, but does not include milk that contains less than 3^ per cent, of butter 
 fat, or is mixed with any preservative, or chemical or coloring matter of any kind 
 whatsoever." 
 
 The Lieutenant-Governor-in-Council is given authority to appoint " inspec- 
 tors, analysts, experts and any officers he deems necessary," who are given authority 
 to select sites for dairies, see that they are properly constructed and equipped, hold 
 meetings and give instructions, inspect stock or utensils, see that dairies are clean 
 and wholesome, that the stock is not diseased, that the person handling the cows is 
 not affected by contagious disease, etc., and the sale of any milk not pure is 
 specifically prohibited. 
 
 In 1908 the following clause was added to the duties of inspectors : " Give 
 special attention to the sources from which the cities derive their milk supply, and 
 at least once in every year, and more often if necessary, make a thorough inspection 
 of stock, cow byres and vehicles by which such supply is produced and carried, and 
 furnish to owners of said stock a certificate of inspection." 
 
 W. W. Hubbard, Secretary of the New Brunswick Agricultural Commission, 
 remarks in letter : " Very little is being done towards carrying out the present 
 law.'' 
 
 QUEBEC. 
 
 Quebec dairy laws appear to be mostly, if not entirely, to foster the cheese 
 industry. Provision is made for syndicates of cheese and butter factories and the 
 province is divided into districts for this purpose. Elaborate provision is made 
 for the organization and authority of these syndicates and for adequate inspection. 
 Penalties are provided for the punishment of anyone who 'linowingly and fraudu- 
 lently sells, supplies, brings or sends to any factory for the purpose of being made 
 into cheese or butter, any milk mixed with water or adulterated in any way what- 
 ever," etc. Nothing is said about milk delivered to the consumer. 
 
 SASKATCHEWAN. 
 
 There are apparently no laws on the statute books of this new province yet as 
 to the milk or dairy business. The Government has issued what are called " Eules 
 
80 EEPOET OF THE No. 55 
 
 for Creamery Patrons and Other Dairymen," which contain some very useful 
 advice as to stables, cows, methods of milking and conditions generally. 
 
 BRITISH COLUMBIA. 
 
 By Rules and Eegulations approved by the Lieutenant-Governor-in-Council 
 on April 1, 1909, inspectors are authorized to inspect all dairies " maintained for 
 
 the supply of milk to the public " and inspectors shall grade dairies thus : 
 
 Grade A. — Premises sanitary, up to standard of Provincial Board of Health, and 
 
 cows tested and shown free from tuberculosis every six months. 
 Grade B. — Premises not strictly up to mark, but cows that have been tested and 
 
 approved. 
 Grade C. — Premises that conform but cows not tested. 
 
 Grade D. — Premises that do not conform and cows that have not been tested. 
 This grading to be published as directed by the Minister of Agriculture. 
 
 Cattle found to be affected by tuberculosis shall be marked " T '' in the ear 
 and quarantined and afterwards kept apart or slaughtered at expense of the 
 owner. 
 
 Cattle imported for breeding purposes must first be examined by a Provincial 
 Inspector. Fine for violation of this regulation, not less than $25, or more than 
 $50. 
 
 The Milk Eegulations of the Provincial Board of Health were passed in 
 1904 and include clauses "as to lighting, ventilation, cleansing, including white- 
 washing twice a year, water supply, drainage, milk vessels, notification of disease 
 amongst attendants, etc. 
 
 "Milk intended for sale shall have the following minimum composition: Fat, 
 3 per cent.; solids, not fat, 9 per cent.; maximum of water, 88 per cent." Cow 
 keepers and dairymen must have certificate that herd is free from tuberculosis. 
 Penalty is fine up to $100, Jail up to six months. 
 
 E. W. Hodson, Live Stock Commissioner, says in a letter: "We have Dairy 
 Inspectors throughout the Province, who visit each dairy farm in their district 
 as often as possible, advising the farmer as to the best methods of producing clean 
 and wholesome milk, testing the cattle where necessary. These inspectors report 
 semi-monthly to this Department, giving us a list of the premises inspected, the 
 number of dairy cows kept on each farm, the condition of the cattle and the con- 
 dition of the premises. If the premises are not in as sanitary a condition as the 
 regulations call for, we write to the party, forwarding him a copy of the In- 
 spector's report, and advising him to carry out the instructions. We also forward 
 a copy of the Inspector's report to the Municipal Council of the district in which 
 the dairyman is living. The Municipal Council take the matter up and see that 
 our instructions are carried out. With regard to the regulations for the control 
 of tuberculosis, you will notice that we grade the dairies according to their sani- 
 tary conditions and as to the test. This is having a great influence in the Pro- 
 vince, and our veterinarians are unable to keep up with the work of testing. In the 
 country, we propose that the creameries pay a few cents less per gallon for nulk 
 which comes from an untested herd. This, I think, will bring the dairymen who 
 are supplying milk to the creameries to time. 
 
 Each city and town has its own regulations governing the sale of milk in the 
 city. In Vancouver at the present time they are endeavoring to have certified milk 
 
1909 MILK COMMISSION. 81 
 
 marketed, and I might state are meeting with splendid success. Already many of 
 the milkmen have fallen in line, and have put many modern improvements in the 
 dairies and are producing a high class article. The city of Vancouver follows the 
 same system ais that of the Government in grading the dairies. In the other cities 
 throughout the Province, the inspectors take a sample of the milk from the wagon 
 of each dairyman supplying milk to the cities at intervals of from one month to 
 three months. The sample is tested and the results published in the paper. You 
 can readily see the result of this. The milkman who is supplying milk low in 
 butter fat, or who is supplying milk from untested cattle, loses his trade, and the man 
 who is up-to-date, has his herd tested, and the butter fat content of the milk rea- 
 sonably high, gets the patronage." 
 
 NOVA SCOTIA. 
 
 Regrets to report that there are no laws or regulations as yet. 
 
 PRINCE EDWARD ISLAND. 
 No laws or regulations as yet, but the matter is now under consideration. 
 
 MANITOBA. 
 
 Not heard from. 
 
 ALBERTA. 
 
 No laws or regulations as yet, but the Provincial Board of Health are drawing 
 some up. 
 
 LOUISIANA'S INTERESTING EXPERIENCE. 
 
 Louisiana State has one of the most complete sanitary codes of any of the 
 States of the Union. Practically every matter that could possibly aflEect the health 
 of human beings is dealt with and safeguarded, and the laws in this connection 
 fill a volume of nearly 300 pages. 
 
 The experience of the State in combating tuberculosis among cattle is especi- 
 ally interesting, inasmuch as it is different from any other State. A few years ago, 
 they adopted the compulsory tuberculin test, with a provision that all animals 
 reacting should be slaughtered or segregated according to the Bang method of 
 treatment. They went so far as to empower municipalities which found it imprac- 
 ticable or too expensive to carry out the provisions enforcing the isolation of react- 
 ing cows, to establish municipal farms for this purpose. At these farms, provided 
 they exhibited no physical evidence of the disease, the animals could be kept for 
 breeding purposes, and a pasteurizing plant installed to pasteurize the 
 milk. The farm was to be placed under the management of a veterinarian versed 
 in the Bang method of eliminating tuberculosis, and the proceeds were to be divided 
 between the owners and the municipality. In January, 1909, however, this regula- 
 tion was repealed, and in its place a system inaugurated which works out to elim- 
 inate only the cattle showing clinical or physical evidence of tuberculosis. The 
 clauses substituted for this purpose read as follows : "Section 14 : No cow shall be 
 used in any dairy or dairy farm which is known to be suffering from tuberculosis, 
 splenic fever, anthrax or any local or general disease which is liable to render the 
 milk from said cow unwholesome, and every person keeping a milch cow for dairy 
 
S2 RE POET OF THE No. 55 
 
 purpo&'es shall permit it to be examined, without cost to the owner, from time to 
 time, as to its freedom from disease by a veterinarian or veterinarians designated 
 by the health authority, nor shall any cow be brought into or sold within the State 
 of Louisiana for dairy purposes, and Ho milk therefrom sold unless said cow shall 
 have passed the required inspection by the local health authority. 
 
 "Any cow which is found to be suffering from an incurable disease, or from 
 tuberculosis, shall be, at once, taken to the slaughtering pen and there slaughtered, 
 and such disposition made of the hide and carcass as the health authority shall 
 determine. The veterinarian or veterinarians, designated by the health authority, 
 shall examine the milch cows in dairies and dairy farms in this State as often as 
 the health authority shall order. Such veterinarian or veterinarians shall specially 
 examine to discover the presence of tuberculosis in suoh cows, and no cow not clini- 
 cally sound of tuberculosis shall be permitted to remain in the dairy, but shall be 
 condemned, removed and slaughtered as hereinabove set forth. 
 
 "A clinically sound cow, in this connection (i.e., as to tuberculosis) is defined 
 to be one free from swelling of bones, joints, lym.ph-nodes or Swelling of other 
 soft parts; from induration of portions of the udder; from repeated diarrhrea and 
 discharge from the vagina; from the repeated distention of the rumen with gas; 
 from cough and physical signs of lung disease — these pointing to tuberculosis. 
 
 "Provided, that in the event any cow shall present one or more of the clinical 
 symptoms enumerated above, sufficient to create a reasonable doubt in the mind 
 of the veterinarian designated by the health authorities as to the existence of tuber- 
 culosis, it shall finally be determined by the application of the tuberculin test; and 
 if said cow reacts under said test, it shall be slaughtered as hereinabove provided.'' 
 All cows found to be healthy are to be sold tagged and cannot be removed from 
 the dairy without notifying the health authorities. 
 
 In explanation of this important change, the Secretary of the Louisiana State 
 Board of Health, Dr. Hamilton P. .Jones, writes the following significant letter 
 to the Commission: 
 
 "The reason the Bang method was left out in the more recent revision of the 
 Sanitary Code of the State of Louisiana was that it was deemed impracticable to 
 enforce this method with the money at the disposal of the Louisiana State Board 
 of Health, and also due to the very decided opinion of a number of members of 
 the Board as to whether the dangers of the spread of tuberculosis, through cattle, 
 was of a serious enough nature to warrant this tremendous expenditure at the 
 sacrifice of a more vigorous campaign carried on among members of the human 
 race itself. This was partially brought about by recent investigations made on the 
 Island of Cuba, having a population of 2,000,000 souls, where absolutely no milk 
 except that which lias been boiled is consumed, tuberculosis there being more pre- 
 valent than it is in any of the Slates of the United States, and in all of its forms — 
 bone, intestinal and pulmonary. It was also found that the cattle on the island 
 rarely, if ever, have tuberculosis, either human or bovine." 
 
 The law of Louisiana also provides that no milk shall be sold for human con- 
 sumption containing more than 100,000 bacteria per cc. 
 
 DISTRICT OF COLUMBIA. 
 
 In the District of Columbia, which includes Washington, the capital of the 
 United States, and the home of all the experts of the Federal rxovernraent, a very 
 eomxplete milk law is in force. Inspection is the underlying principle. Tuberculin 
 
1909 MILK COMMISSION. 83 
 
 testing of cattle is not compulsory, although it is strongly urged. Pasteurization 
 is likewise not compulsory. One section reads "The Health Officer of the District 
 of Columbia or his duly appointed assistants, shall have the right to enter, without 
 previous notice, for the purpose of inspection, any dairy or dairy farm within the 
 said district." No person is allowed to keep a dairy farm within the District, or 
 - bring or send milk from outside States, without a permit from the Board of Health. 
 Such permit is granted only when the Health Officer, after examination, is satis- 
 fied that the milk can be delivered without danger to the public health. Such per- 
 mit may be refused or revoked whenever the milk supply from said dairy or dairy 
 farm is "exposed to infection by Asiatic cholera, anthrax, diphtheria, erysipelas, 
 scarlet fever, smallpox, splenic fever, tuberculosis, typhoid fever, typhus fever or 
 yellow fever so as to render its distribution dangerous to the public health." The 
 quality standard is three per cent, butter fat and twelve, per cent, total solids. 
 Strict regulations have been drawn up respecting water supply, drainage, ventila- 
 tion, air space, floor space and cleaning, and to secure isolation of cattle suffering 
 from contagious diseases. All conditions apply alike to dairies outside and inside 
 the district. 
 
 The population of the District, chiefly located in Washington, is 329,000, about 
 the same as Toronto. The milk comes from 904 farms, located in five different 
 States. In his 1908 report. Dr. C. W. Woodward, Health Officer, states that 4,388 
 inspections were made during the year, and 72,246 cows were examined; of these, 
 220 were condemned as unfit, 181 on account of tuberculosis, and 4G on account 
 of diseases of the udder. In the District itself, 726 were tested with the consent 
 of the owners, and 56, or 7.7 per cent, reacted. Dr. Woodward remarks, "The 
 Health Department does not believe that the removal of tuberculosis from among 
 our dairy herds is going to result in the disappearance of all tuberculosis, or even 
 any considerable amount of tuberculosis, among human beings." But 
 he believes that if only one per cent., or eight lives, could be saved, and a corres- 
 pondingly large amount of sickness prevented, the absolute eradication of tubercu- 
 losis from dairy herds would be worth while. 
 
 Whatever the cause, there has been a distinct decrease in the infantile mor- 
 tality during the past ten years. In 1907 there were 2,019 more births than in 
 1898, and yet there were 124 less deaths under one year and 299 less deaths under 
 five years. There were 108 less deaths under one year in 1907 than in 1906. An 
 analysis of location reveals the fact that the rate under one year in the "alleys" 
 was 296.55, as compared to 171.05 in the street. 
 
 CALIFORNIA. 
 
 California State law makes it unlawful for anj person to interfere with the 
 duly authorized inspectors or agents of the State Dairy Bureau or of any city or 
 county Board of Health entering any place where milk or milk products are produced, 
 manufactured or prepared. The standard is three per cent, butter fat and 8.5 solids 
 not fat. The State boasts of having four certified milk farms, including Arden, 
 owned by the late E. H. Harriman. Dr. A. R. Ward, author of books on milk, is 
 the director of the State Department of Bacteriology. The State Board of Health 
 publishes a fifteen-page bulletin each month on the health of the State. 
 
 VERMONT. 
 
 Vermont State has just passed a law providing for the inspection of dairies. 
 By the Bill which went into effect April, 1909, all persons selling milk must firpt 
 
84 EEPOET OF THE No. 55 
 
 get a license from the Board of Health from the town or city in which they desire 
 to sell. Before the license is granted, the State Board of Health must make a 
 thorough examination of the cows producing such milk, of the barns and utengUg, 
 and such license shall not be granted unless the cows are found healthy and the 
 barns and utensils clean and sanitary, Twice a year at least the local Board of 
 Health shall forward samples of milk from all herds to the State Laboratory for 
 examination. 
 
 OHIO. 
 
 Ohio State in 1908 started a systematic ins-pection of dairies and creameries 
 under the supervision of the Dairy and Food Commissioner. It was announced 
 by the Commissioner that the visits of the inspector were "not so much for the 
 purpose of securing evidence for prosecutions as to point out the mistakes the pro- 
 ducer may be making and help him to correct them. A visit in some instances may 
 ciiange an unprofitable business to a profitable one, an unsanitary product to a 
 sanitary, a bad product to a good one." A special effort was made to improve sani- 
 tary conditions, having in mind the healthfulness of the cows, cleanliness of the 
 surroundings of the barns, and utensils', and healthfulness of attendants. The milk 
 standard was 12 per cent, total solids and three per cent, butter fat. It was pro- 
 vided that milk should not be sold in the following instances : 
 
 (1) From cows fed on unhealthy feed; 
 
 (2) From cows fed on wet distillery or starch waste; 
 
 (3) Prom diseased or sick cows; 
 
 (4) From cows kept in a place that is unclean or in an unsanitary condition; 
 
 (5) From cows kept in a cramped or unhealthy condition; 
 
 (6) When water or other foreign substance has been added; 
 
 (7) When it is unclean, impure, unhealthy, or unwholesome. 
 
 MONTANA TUBERCULIN TEST. 
 
 Montana appointed a Meat and Milk Inspection Commission in 1903 and 
 inspectors were then appointed in each county of the State, each inspector being a 
 qualified veterinarian. They were instructed to inspect each dairy supplying milk 
 to the public at least once a month and to issue a certificate of health, including 
 sanitary condition, every three months. The certificate of health included the state- 
 ment that each cow was free from tuberculosis or infectious disease, said freedom 
 to be determined by the tuberculin test. The inspector was also empowered to 
 prohibit the sale of milk if he found lack of cleanliness in the matter of the cows, 
 the stables or the utensil?. Twelve per cent, total solids, nine per cent, solids not 
 fat, and three per cent, butter fat constitute the standards of quality. They also 
 have regulations against keeping cows in crowded or unhealthy places or feeding 
 them unwholesome food. 
 
 IDAHO. 
 
 Idaho State law provides for prosecution in case the milk fails to come up 
 to any of the following standards : three per cent, butter fat and eight per cent, total 
 solids not fat; drawn fifteen days before or four days after parturition; drawn 
 from cows having any disease or ulcers or other running sores; if the cows are kept 
 in a crowded, unsanitary or unhealthy condition, or in unsanitary stables or en- 
 
1909 MILK COMMISSION. 85 
 
 closures; if the cows are fed on distillery waste or other substances in a state of 
 putrefaction; milk to which has been added borax, boracic acid, salicylic acid or 
 other substance which prevents or tends to prevent normal bacterial action. A 
 State dairy, food and sanitary inspector is employed to enforce this and other food 
 laws, and is given full inspectorial powers. 
 
 MAINE. 
 
 In the State of Maine the Commis'sioner of Agriculture is authorized to in- 
 vestigate the production, manufacture, transportation, storage and sale of milk, 
 cream, butter or other dairy product; to take samples and have the same analyzed. 
 He is also authorized to publish in regular or special bulletins the results of such 
 analyses, giving names of persons from whom samples were obtained, together with 
 any suggestions he may deem advisable. Once a month at discretion he may dis- 
 tribute the result of these analyses to the newspapers of the State. All milk dealers 
 must make State registration and receive a State certificate. Selling milk from an 
 animal known to have tuberculosis is punishable by a fine of from $5 to $50. Who- 
 ever sells milk from cows known to be diseased, or kept in a filthy or unsanitary 
 condition, or milk to which water or any foreign substance has been added or from 
 which any cream has been taken, or milk in cans or other utensils that are not kept 
 clean and sanitary, is liable to a fine of $50 for the first and $100 for the second 
 offence. When milk is found to contain over 88 1-4 per cent, water, or less than 
 8 1-3 per cent, solids other than fat, it shall be deemed prima facie evidence that 
 said milk has been watered, and when milk is found to contain less than 3 1-4 per 
 cent, fat and 11 3-4 per cent, of solids, it shall be deemed prima facie evidence that 
 cream has been extracted; in either case a fine of $50 may be imposed. Protection 
 is given to the owners of bottles, cans, jugs or jars used in the handling of milk 
 or cream by providing that the name of the owner and the word "registered"' may 
 be blown in and then registered in the office of the City Clerk and State Secretary 
 and advertised in the local paper for four weeks. It shall be unlawful to detain, 
 mutilate or put any foul or unclean material into such milk can, jug, bottle or 
 jar. Towns and cities of 3,000 or more inhabitants and other towns on the appli- 
 cation of ten voters may appoint a milk inspector. 
 
 VIRGINIA. 
 
 On June 1, 1908, Virginia State installed a Dairy and Food Commissioner. 
 He was given supervision of all foodstuffs. He was directed to foster and encourage 
 the dairy interests of the State and to cause instruction to be given in creameries, 
 cheese factories, farm dairies, etc. He was directed where impure milk or cream 
 was produced owing to improper handling or unsanitary conditions or surround- 
 ings, to warn such persons that unless they corrected such conditions they were 
 liable to a fine of from $10 to $50 and imprisonment. A systematic inspection 
 of dairies was undertaken all over the State. Preliminary reports showed that 
 dairies operating under inspection of the cities showed up very well, whereas those 
 operating with little or no supervision were in an unsatisfactory condition. Steps 
 were at once taken to bring all dairies up to a good standard. It was found that much 
 interest was shown by dairymen in the sanitary production of milk and feeding 
 and care of their herds, and the inspectors were instructed to give special atten- 
 tion to the educational feature of their work. In drawing up his rules and regu- 
 lations the Commissioner included dairies along with all other places in which 
 
86 REPOltT OF THE No. 55 
 
 food was produced or handled in the following list: bakeries, confectioneries, can- 
 neries, packing houses, slaughter houses, dairies, creameries, cheese factories, res- 
 taurants, hotels', groceries, meat markets. It was provided that they should be 
 "properly lighted, drained, plumbed and ventilated, and conducted with due regard 
 for the purity and wholesomeness of the food threein produced." A standard of 
 3.25 butter fat and 8.5 solids not fat was adopted for milk. 
 
 MINNESOTA. 
 
 Minnesota State has had a Dairy and Pure Food Commissioner for over 
 twenty years; Inspection is a leading feature of the milk work. The Commissioner 
 is empowered to make an inspection of dairies and all places where cows are kept 
 and require the correction of all unsanitary conditions found. Municipal author- 
 ities are also empowered to provide for the inspection of milk and butter sold in 
 their limits and of dairies and dairy herds kept for the production of such milk or 
 butter. The inspectors report a big improvement in the herds and stables of late 
 years and declare that the dairymen with few exceptions are anxious and willing 
 to improve the conditions of their dairies. The State standard is 3 1-2 per cent, 
 fat and 13 per cent, total solids, and adding preservatives or other adulteration to 
 milk or selling milk from cows kept in an unsanitary condition or which are dis- 
 eased, etc., is made an offence. 
 
 NEW JERSEY CERTIFIED MILK. 
 
 New Jersey State in April, 1909, passed a law providing for the incorpora- 
 tion of the Medical ililk Commission, and the certification of milk pro- 
 duced under their supervision. This legislation was secured by the 
 Essex County Medical Milk Commission, the very first organization of its 
 kind, after which all subsequent bodies have been modelled. It provides that any 
 five or more physicians may associate themselves together for the purpose "of "super- 
 vising the production of milk intended for sick-room purposes, infant feeding and 
 for use in hospitals." They may enter into contracts with dairymen to supply cer- 
 tified milk according to the standards of the Commission. They may certify suc? 
 milk, and anyone selling milk as certified without a certificate from such commis- 
 sion is guilty of a misdemeanor. The object of the legislation evidently is to give 
 State recognition and protection to certified milk. 
 
 CONNECTICUT. 
 
 Connecticut State Dairy and Food Laws give the Dairy Commissioner or his 
 assistants authority to investigate the premises of any farm or dairy where any 
 unsanitary conditions affecting the products are suspected of existing. The Com- 
 missioner may order the abatement of suoh condition and for ignoring the order the 
 owner may be fined up to $25. 
 
 The milk standard is 3 1-4 per cent, fat, 8 1-2 per cent, solids not fat; 11 3-4 
 per cent, total solids; not more than 88 1-4 per cent, water. Skimmed milk must 
 be stamped as such. Milk receptacles must not be used for any other purpose, or 
 be allowed to contain any offal, swill, kerosene, vegetable matter, rotten or putrid 
 milk or any other offensive material. 
 
 Power is given to the "warden and burgesses of a borough or the mayor with 
 the approval of the common council of a city" to appoint a milk inspector who may 
 
1909 JiEILK COMMISSION. 87 
 
 inspect all milk or cream sold in the city, all animals producing such milk and the 
 places where they are kept and the milk is handled, whether inside the city or not. 
 "Every person who shall knowingly sell or expose for sale milk or any product 
 of milk from a cow which shall have been adjudged by the Commissioner on do- 
 mestic animals affected with tuberculosis or other blood disease shall be fined not 
 more than seven dollars or imprisoned not more than thirty days, or both." 
 
 MISSOURI. 
 
 At the 1909 session of the Legislative Assembly of the State of Missouri, an 
 Act was passed creating a Bureau of Dairying, etc. Under it a State Dairy Com- 
 missioner was appointed, and he was empowered to " inspect or cause to be in- 
 spected all creameries, public dairies, butter and cheese factories, milk depots, mar- 
 ket houses and places where dairy products are sold, wagons, boats, railway cars 
 or other methods of transportation at least once a year." He shall also at least once 
 a year "hold public meetings' at each creamery, public dairy, butter or cheese factory" 
 to give instructions in the proper methods for the care and production of milk, in 
 the care and feeding of the cows, in the raising of crops for dairy purposes, etc. 
 He is given full power to enter the places named at any time, including the barns 
 and premises of all farmers who produce milk or cream for shipment. The State 
 standard is fixed at 3.25 per cent, butter fat and 8.75 per cent, solids not fat. 
 
 DEFINITIONS. 
 
 In pure food laws in force in several States milk is defined as " the fresh, 
 clean, lacteal secretion obtained by the complete milking of one or more healthy 
 cows, properly fed and kept, excluding that obtained within fifteen days before 
 and ten days after calving and containing not less than eight and one-half per 
 cent, of solids not fat and not less than three and one-quarter per cent, of milk 
 fat." 
 
 Pasteurized milk is defined as "milk that has been heated below boiling but 
 sufficiently to kill most of the active organisms present and immediately cooled to 
 57 deg. F. or lower.'' 
 
 EXHIBITIONS AS AN EDUCATIONAL AGENCY. 
 
 . One of the agencies adopted in the United States for the improvement of the 
 milk supply is the competitive exhibition of milk and cream. The first such exhibi- 
 tion was held in connection with the National Dairy Show in Chicago under the 
 direction of the Dairy Division of the Bureau of Animal Industry of the Federal 
 Department of Agriculture in 1906. This was followed by several State exhibi- 
 tions, and finally, in 1907, developed into a city exhibition. The first city exhibi- 
 tion was held at Cleveland in 1907, and was continued in 1908, in which year a 
 similar exhibition was also held at Pittsburg. The objects were, first, educational; 
 second, to determine the possibilities in the handling and keeping of milk and 
 cream produced under sanitary conditions and kept cold; and, third, to test a score 
 card for rating fairly and accurately this class of dairy products. There were 
 three classes in the contest, as follows: 
 
 Class I. Market milk (raw) : This comprised all milk not " certified " or 
 sold under any guaranty as to its quality. A very large percentage of the milk sup- 
 
88 EEPOKT OF THE No. 55 
 
 plied to our cities is of this character. It was specified that the milk in this class ■ 
 must not be pasteurized or contain any preservatives. 
 
 Class II. Market cream (raw) : It was specified tliat this product should be 
 sweet, unpasteurized, and free from preservatives. 
 
 Class III. Dairy farms: All dairymen having exhibits of milk or cream in 
 the above classes were permitted to enter the dairy farm contest. These farms 
 were visited by the judges and scored on the basis of a score card. The results of 
 this contest were published as Circular 117 of the Bureau of Animal Industry. 
 
 At the Pittsburg exhibition there were 50 entries of milk, 11 entries of cream 
 and 20 entries in the dairy farm competition. There were approximately 400 
 dairymen present at the meeting, which included addresses by several prominent 
 experts on the question. The plan has been found very successful in developing a 
 co-operative spirit between the city and the dairy farmer and has been followed 
 by very beneficial results. 
 
 ISLAND OF PORTO RICO. 
 
 In the island of Porto Eico a Sanitary Eegulation was passed in 1905 pro- 
 viding "that no person could engage in selling milk without securing a license 
 from the Health OfBcer of the municipality in which the applicant resided. It 
 was provided also that licenses issued might be revoked if the licensee failed to 
 observe the rules, restrictions and conditions under which the license was issued. 
 Bach licensee was held responsible for his employees. There is a provision against 
 adulteration. Persons in any way connected with the sale of milk must not, under 
 any consideration, enter any place where there exists contagious disease, but must 
 report such disease at once to the Health Officer. It is added that " no person shall 
 sell or deliver milk at a house that has been placarded for contagious disease, unless 
 such milk is delivered at the door in a Suitable vessel which shall not leave the 
 house thus quarantined. Health officers and sanitary inspectors are empowered to 
 inspect and seize milk that is thought to be contaminated or unfit for food, and if 
 such is found to be the fact upon analysis, shall prosecute. One clause peculiar to 
 the local conditions of the island reads: "The Health Officer shall issue licenses 
 for the sale of milk from cows milked on the street at the residence of customers." 
 This industry shall be carried on during certain hours of the morning and after- 
 noon, but never during the noon hours. All persons engaged in this industry 
 shall take the necessary precautions to prevent contamination of the milk and 
 shall adopt the necessary measures so that the udders shall be well washed before 
 milking and that the milker shall have his hands clean and the vessel used for 
 milking shall also be perfectly clean. 
 
1909 MILK COMMISSION. 89 
 
 CHAPTER VII. 
 
 Being the Views of Eminent Experts going to show the Increased 
 Commercial Value of Milk produced under Sanitary Conditions. 
 
 In other chapters an effort has been made to present the virtues of cleanliness 
 for the sake of cleanliness and for the sake of protection to health. It is the pur- 
 pose of this chapter to show the value of cleanliness and sanitation because of the 
 increased revenue which it will mean to the milk producer. 
 
 The idea prevails that the only way to increase the returns from a dairy herd 
 is by means of an increase in the price of milk. Experience shows, however, that 
 far from being the only way, it is not even the better way. It is more important 
 to increase the returns by increasing the production per cow and decreasing the 
 cost of production. This can be accomplished by a little extra attention and study, 
 such as would be adopted in the successful carrying on of. any other line of business. 
 Those in the dairy business, like those in any other business, should be guided by 
 systematic business principles. 
 
 An illustration of what can be accomplished is shown in the experience at one 
 of the public institutions of the Province, which was visited by your Commission. 
 At the Hospital for the Insane at London, considerable attention has recently been 
 devoted to the dairy herd. New concrete floors have been put in the stable and 
 attention has been paid to other points of sanitation. All the cows have been 
 tuberculin tested. Dr. W. J. Robinson, the Medical Superintendent, began with 
 the idea that any cow which did not yield 6,000 lbs, per year would 
 be disposed of. The result was that at the latest test the herd of 20 
 cows, for the full period of lactation, averaged 7,724 lbs. each. The average 
 number of days' milking was 315. The seven best cows averaged 9,483 lbs. 
 during their lactation period of 350 days. As a result the standard has been 
 raised to 7,000, and they expect in the coming year to have a herd which will aver- 
 age close to 8,000 lbs. each. This has been accomplished by attention to the mat- 
 ter of selection and care, and can be duplicated, to some extent at least, by a large 
 number of dairymen in all parts of the Province. This means a larger revenue 
 from the herd whether the milk be sold for manufacturing purposes or for domestic 
 consumption. 
 
 Then, greater care in the production of milk, which is the raw material, means 
 a finer type of cheese or butter, which is the finished product. It is a well known 
 fact that there is great room in this Province and in this Dominion to increase the 
 amount of cheese used for home consumption. One of the surest ways to accom- 
 plish this is to improve the quality of the cheese. An enlargement of the market 
 both at home and abroad is earnestly to be desired. 
 
 To this end it is important that the most modern experience should be brought 
 to the attention of those engaged in this great industry in this Province. We 
 therefore beg to include in this Eeport the testimony of men whose positions en- 
 title them to speak with the authority of first-hand knowledge. The statements 
 which these experts have furnished your Commission should be closely studied. 
 
 MEANS MILLION DOLLARS YEARLY, SAYS MR. PUBLOW. 
 
 Mr. G. G. Publow, Chief Instructor and Sanitary Inspector for Eastern On- 
 tario, says: 
 
90 EEPORT OP THE Wo. 55 
 
 "As to the defects in the milk delivered to the cheese factories in Eastern On- 
 tario, I might say that the greatest trouble we have to deal with is the milk being 
 delivered in an over-ripe and tainted condition. These defects are very largely due 
 to the unsanitary condition of the cows and stables and the lack of proper facilities 
 for the cooling of the milk immeiately gfter being drawn. I would suggest that 
 your Commission give this matter your special attention, as I believe that the great- 
 est amount of good can be accomplished with the least expenditure by special at- 
 tention being given to the conditions on the farm under which the milk is being 
 produced. I feel confident in saying that if all the milk were delivered to our 
 cheese factories in as good condition as the best is at the present time, a pound of 
 cheese could be obtained from about half a pound less milk than is required under 
 present conditions, and the saving in this respect on the milk delivered to the cheese 
 factories in Eastern Ontario this season would amount to nearly half a million 
 dollars. 
 
 "As an illustration of this, on August 7th one of our instructors visited a 
 factory in which the milk was being delivered out of condition. The amount of 
 
 A. Curd from milk cooled but not aerated. B. Curd from milk aerated and cooled. Show- 
 ing the idea] way of caring for milk is immediately cooling with ice orjcold water without 
 aeration or exposure to the air. The numerous round holes which are shown in the 
 piece of curd marked "B" are the result of the growth of gas-forming bacteria in the 
 milk. The holes which appear in the curds marked " A " are not gas holes but are mere 
 mechanical holes. The formation of gas holes in the curd is usually accompanied by very 
 objectionable flavors. 
 
 milk received on that date was 12,352 lbs. The milk tested 3.5 of fat, and the 
 amount of cheese made from this milk was 1,064 lbs., or, in other words, it required 
 11.51 lbs. of milk to make a pound' of cheese. After spending a couple of days 
 visiting the patrons and having them pay more attention to the sanitary conditions 
 and the cooling of the milk, the instructor spent another day in the factory on 
 August 11th. On thtis day 13,711 lbs. of milk were received, testing 3.5 of fat. 
 The amount of cheese made was 1,170 lbs., or, it required 10.86 lbs. of milk to 
 make a pound of cheese. These results were obtained under average factory con- 
 ditions and demonstrate conclusively the advantage to be derived from the proper 
 care of the milk on the farm. 
 
 "In addition, the quality of the cheese is greatly improved, and I feel safe in 
 saying that if all our cheese was as good as the best, the value of our cheese would 
 
1909 
 
 MILK COMMISSION. 
 
 91 
 
 be increased at least half a cent per pound, which would have amounted to another 
 half a million dollars to the cheese factory patrons of Eastern Ontario this season. 
 These figures speak louder than words." 
 
 EXPOSURE TO THE AIR VERY WRONG, SAYS MR. RUDDICK. 
 
 Mr. J. A. Euddick, Dairy Commissioner at Ottawa, makes the following state- 
 ment : "The main point which has been demonstrated by our investigations during 
 the past two years is that exposure of the milk to the air in any way is likely to 
 cause considerable contamination. Cooling of the milk without exposure to the 
 air in any way is the one strong lesson from these investigations. It is obvious 
 that if we adopt methods which produce better milk and enable us to make a better 
 quality of cheese, the dairymen must derive a direct benefit from it. Such a result 
 is far-reaching in its effects. An improved quality encourages an increased con- 
 sumption, the demand is improved and values increase accordingly." 
 
 Mr. Euddick also placed at our disposal the results of the experiments of Mr. 
 Geo. H. Barr, chief of his experimental work, on the care of milk for cheese making. 
 Mr. Barr's experiments were a continuation of those of 1908, which pointed clearly 
 to the fact that cooling the milk without aeration immediately after being drawn 
 gave the finest curds and cheese. In the past year's experiments the milk was taken 
 care of by the patrons of a cheese factory following instructions. The idea was to 
 ascertain the loss in making tainted or over-ripe milk into cheese. The forty pat- 
 rons were divided into two groups, each being given different instructions so as to 
 furnish a comparison. 
 
 The results are briefly told in a series of tables. The first shows the effect of 
 the temperature during the night or the fiavour and texture of the curd tests and 
 the curds in the vats. 
 
 Lowest temperature 
 during night. 
 
 Treatment given 
 evening's milk. 
 
 Curds clean flavor. 
 
 Curds solid texture. 
 
 59.60 
 59.60 
 
 63.64 
 63.64 
 
 65.67 
 65.67 
 
 Cooled, 
 Not cooled. 
 
 Cooled, 
 Not cooled. 
 
 Cooled, 
 Not cooled, 
 
 Aerated and cooled. 
 Cooled only. 
 
 Cooled, 
 Not cooled, 
 
 100 °0 
 33.3 
 
 50.0 
 50.0 
 
 100.0 
 
 % 
 100.0 
 33.3 
 
 100.0 
 100.0 
 
 100.0 
 
 67 
 
 
 
 67 
 
 50.0 
 100.0 
 
 
 70.71 
 70.71 
 
 100.0 
 
 
 
 
 "This table shows plainly that the temperature of the nights had very little 
 effect on the condition of curds when the milk was cooled, but a decidedly bad 
 effect when the milk was not cooled. ISTone of the cooled milk was aerated. The 
 not cooled milk was either dipped or stirred without cooling." 
 
92 
 
 EEPORT OF THE 
 
 No. 55 
 
 The following table shows the condition of the curds in the vats : 
 
 Method of treating milk 
 at the farms. 
 
 Cooled without aeration 
 
 Cooled and dipped 
 
 Dipped without cooling. 
 Stirred without cooling 
 
 Number of curds. 
 
 16 
 2 
 6 
 5 
 
 Curds clean in 
 flavor. 
 
 Curds with no gas. 
 
 8h25 
 
 % 
 68.75 
 
 
 33.33 
 
 40.00 
 
 40.00 
 
 This shows the loss of fat in the whey : 
 
 From milk cooled without aeration 20 % 
 
 and dipped 22% 
 
 stirred without cooling 22 % 
 
 dipped without cooling 24 % 
 
 " in sweet, clean flavored condition .194% 
 
 in gassy condition 216% 
 
 " in over-ripe condition 250% 
 
 " in over-ripe and gassy condition . 273% 
 
 This shows the flavour of the cheese, 1909 : 
 
 Method of treating the milk at the farms. 
 
 Tested when 
 
 about three 
 
 week sold. 
 
 Flavor good but 
 
 not quite clean. 
 
 Tested on Oct. 
 
 16th. 
 Flavor good but 
 not quite clean. 
 
 Cooled without aeration . 
 
 Dipped and cooled 
 
 Dipped without cooling 
 Stirred without cooling . 
 
 Cheese made between June 11th and August 12th. 
 
 % ■ 
 93.7 
 50.0 
 50.0 
 100.0 
 
 % 
 50.0 
 
 17.0 
 50.0 
 
 "After two seasons' work," concludes Mr. Barr, "I am quite convinced that 
 no method of cooling the milk will produce the finest flavoured milk, or make fine 
 flavoured cheese, unless everything is kept scrupulously clean and the cows receive 
 clean, wholesome feed and water. 
 
 "Where the whey is returned in the milk cans, it should be pasteurized and 
 the tanks kept clean. It is simply impossible to have the finest flavoured cheese 
 when sour, dirty whey is returned In the milk cans or when rusty milk cans or 
 pails are used. If cheese factory patrons would exercis'e reasonable cleanliness 
 in taking care of the utensils used for milk and in milking the cows, and then cool 
 the evening's milk immediately after it is drawn from the cow to sixty or sixty-five 
 degrees, with as little exposure to the atmosphere as possfible, and cover it up, we 
 would have practically no bad flavoured cheese to put on the market. Our cheese- 
 makers would be saved much hard labour and worry and there would be thousands 
 of dollars extra in the pockets of both factorymen and patrons." 
 
1909 MILK COMMISSION. 93 
 
 STATEMENT BY PROF. DEAN. 
 
 On the sanitary production of milk for the manufacturing of cheese, butter 
 and condensed millc, H. H. Dean, Professor of Dairying at the Ontario Agricul- 
 tural College, makes the following statement: 
 
 "This may be considered as a triangular or three-sided question — the farmer's 
 or milk producer's, the manufacturer's, and the consumer's. For our purpose we 
 shall reverse the logical order and consider first the consumer's interest in the 
 subject. 
 
 "Every household has biitter of some kind on the table for the most part three 
 times a day. Cheese is not so largely used in Canada as in Great Britain because 
 Canadians have yet to learn the food value of cheese in their dietary. Condensed 
 milk and milk powders are coming more into general use. Because of these facts 
 the consumers are largely interested in the question of clean and sanitary milk used 
 in the manufacture of their food products. Hardly anyone would care to use food 
 that he knew to be produced from dirty or unsanitary raw material. It is because 
 of the consumer's ignorance that so little is heard from him on this question. It 
 would pay him to insist upon strictly sanitary milk and cream and sanitary places 
 of manufacture, and then be willing to pay the cost for clean food. The improve- 
 ment in health and the additional earning power resulting from clean, wholesome 
 food would more than counterbalance the extra price required for the production 
 of the best manufactured dairy goods. 
 
 "All manufacturers of dairy products know that it is much easier to make 
 fine goods and more of them out of good than out of poor raw material and that it 
 is easier to sell first-class finished products than it is to sell inferior goods. The 
 finest cheese, butter and condensed milk almost sell themselves. Customers are 
 looking and asking for them and they are pleased when they receive them. A 
 pleased customer makes trade easy. 
 
 "Tainted or gassy milk is much more difficult to handle and turn into first- 
 class finished products than is clean milk. More labour is required to manufacture 
 inferior raw material. Hence, the manufacturer has a double interest in trying 
 to secure better milk and cream — his customers will be better pleased with his goods 
 and the cost of manufacturing is reduced. The foregoing principles apply whether 
 the manufacturer be a private owner or a joint stock company. 
 
 "Assuming that the milk producer will receive pay for clean milk and cream, 
 and that those who do not come up to a certain standard of care and cleanliness 
 will be forced out of the business, I offer the following suggestions on how to 
 produce reasonably clean and sanitary raw material for the manufacture of finished 
 dairy products. 
 
 "A clean, healthy cow is the first thing necessary. When healthy cows are 
 out of doors on clean, dry pasture fields, we have ideal conditions for the produc- 
 tion of clean milk. It is when cows are brought inside that the trouble begins. In 
 spite of all the devices and contrivances in use on dairy farms, the ideal sanitary 
 housing of cows has not yet been solved. A well ventilated s'table, stalls of proper 
 length with a "drop" behind the cows, liaving the udders and fianks clipped, and 
 the frequent use of curry comb and brush (we have now vacuum cow cleaners) 
 will assist very much in getting clean milk. Give the cows exercise every day in fine 
 weather. 
 
 "Cement floors and mangers having little or no woodwork in connection with 
 them are great aids in obtaining clean milk. If the cows tend to cripple on the 
 
94 
 
 RBPOET OF THE 
 
 No. 55 
 
 cement floor, moveable wooden platforms may be placed in each stall for the cow 
 to stand on. 
 
 "The food of the cow should be clean and wholesome, free from dust and bad 
 flavour. Dusty hay and bedding are common sources of trouble in milk. Turnips, 
 distillery slop and wet brewers' grains should not be fed to milk cows. Corn silage, 
 mangels, clover hay, oats, bran and oilcake are standard foods for milk production. 
 Give of the roughage what cows will eat up clean and of the meals according to 
 milk flow — on the average about 4 lbs. bran, 3 to 4 lbs", chopped oats and 1 to 3 
 lbs. oilcake per cow daily. 
 
 "The milker should wear clean clothing, have clean hands, use a clean pail 
 
 Cheese Factory, common in Ontario twenty-flve or tliirly years ago ; unfortunately a 
 
 number still survive. 
 
 with a small top, and a clean stool. Wipe the cow's udder before commencing to 
 milk and exercise all reasonable care in order to get clean milk. Visible dirt should 
 be removed at once by the use of a cloth or fine brass sieve strainer— both of which 
 must be kept clean and in fresh air and sunshine as much as possible when not in 
 use. To prevent the multiplication of bacteria where the milk is sent the factory it 
 should be cooled as rapidly as possible to a temperature below 65 degrees P.— 
 better to 50 degrees P. To do this ice is necessary on most farms. One ton of 
 ice for each cow ought to be stored for cooling milk and cream. For cooling milk, 
 a trough or box which will hold all the cans of milk and have room for ice is a 
 convenient method. Milk should be delivered to the manufacturer as soon as pos- 
 sible after it is drawn from the cow. 
 
1909 
 
 MILK COMMISSION. 
 
 95 
 
 "Where cream is sent to a creamery, it is best to separate the milk immediately 
 after milking, taking a cream which will test about 30 per cent, fat, then cool the 
 cream immediately to 50 degrees F. or below. It also ought to be delivered to the 
 creamery in the shortest time possible after separating. 
 
 " The separator should be located in a clean room, and be thoroughly washed 
 after each time of using. 
 
 "These suggestions, if followed, will result in an improved raw material for 
 the manufacture of cheese, butter and condensed milk, which means improved qual- 
 ity in the manufactured goods, which logically means higher prices and more profits 
 to those engaged in the dairy business." 
 
 BUSINESS-LIKE METHODS CREATE PROFITS, SAYS MR. HERNS. 
 
 Mr. Prank Herns, Chief Dairy Instructor for Western Ontario, makes the fol- 
 lowing statement: 
 
 "It is a fact well known among our Western Ontario dairymen, and practised 
 
 Education and agitation of Dairymen's Associations and other agencies have resulted in the 
 improved condition at factories such as this. 
 
 to a greater or less extent by them, that the greater care given the cows in the way 
 of feeding succulent food, having properly ventilated stables and exercising reason- 
 able cleanliness, the greater will be the production of milk per cow, and they are 
 beginning to realize quite fully that, after all, profits must come from the heavy 
 production of the individual cow, with the economical cost of food taken into con- 
 sideration. 
 
 "When the milk has been properly cared for at the farm by proper attention 
 to cleanliness and cooling, it will arrive at the factory in such a condition that 
 the greatest amount and the best quality of cheese can be produced, thus insuring 
 a less number of pounds of milk being required to make a pound of cheese, which 
 means a greater profit. 
 
96 EEPOET OF THE No. 55 
 
 "When the quality of cheese is the finest that is put on the market, it no doubt 
 stimulates consumption and by so doing increases the price per pound. 
 
 "Quoting from some experiments carried on in Western Ontario during the 
 season of 1909, we find that where milk arrives at the factory orer-ripe (sour) 
 and tainted, a loss will occur during the manufacture equal anywhere from 10 to 
 30 lbs. of cheese in a vat of milk containing 5,000 lbs. This loss will be somewhat 
 according to the degree of acidity at which the milk is received. Putting cheese 
 at 11 cents per pound, we have a loss to the patrons of from $1.10 to $3.30 on 
 5,000 pounds of milk. Not only have they this loss, but it is impossible with even 
 our most skillful makers to produce cheese from such milk that will pass as the 
 finest, so that often there is a second loss on quality when the cheese are placed 
 on the market, anywhere from 1-8 to 1 cent per pound of cheese. 
 
 "Cheese made from tainted or over-ripe milk when placed on the market must 
 not only often be sold at a lower price, but take the place of the finest cheese, and 
 in that way help to stop consumption, as consumers will buy a larger quantity of 
 fancy goods even at higher prices than they will goods of poor quality and flavour. 
 The other producers of milk must also suffer in many cases for the neglect of a few 
 patrons who do not take proper care of the milk, since all the milk is mixed to- 
 gether on arrival at the factory and any loss on quantity or quality must be borne 
 by all the patrons of the factory, although the tainted rnillc may liave been fur- 
 nished by only a few patrons. 
 
 "Something along the same lines may be said with regard to the production of 
 cream for the creameries. When thin, sour, tainted cream is sent to the creamery, 
 the butter will be of poor, quality, off in flavour, lacking the necessary keeping qual- 
 ities, and the loss of fat in the buttermilk after churning will be very much greater 
 than from cream received in proper condition. So that not only does the general 
 quality of the butter made depreciate in value, but a less quantity can be made from 
 the cream. Poor butter also lessens consumption and becomes more or less a drug 
 on the market, besides injuring the reputation of the finest creamery butter. 
 
 "The sanitary condition of our factories also has an effect on the general price 
 received, since if consumers are assured that all dairy products are manufactured 
 under clean, sanitary conditions, and by men who are known to be clean and tidy, 
 they will without any hesitation buy a greater quantity of such products. 
 
 "Arguments innumerable can be put forward that clean, sanitary, business- 
 like methods will create profits in the dairy business. We believe these up-to-date 
 methods are growing in Western Ontario." 
 
 INSTRUCTOR GIVES CONCRETE ILLUSTRATION. 
 
 As a result of his experience during the past summer as Dairy Instructor, 
 S. S. Cheetham makes the following statement: 
 
 "What is much needed at the present time is that the factories and their sur- 
 roundings inside and out be kept in a better sanitary condition, with a cool curing 
 room in connection, where the temperature can be controlled and the whey properly 
 pasteurized from start to finish, and the raw material delivered to the factory in 
 a clean, sweet, cool condition. With these conditions we should have no difficulty 
 in making 2.6 of a pound of cheese for every pound of fat in the milk. One of our 
 factories which is equipped with a cool curing room, where the temperature can be 
 controlled, started pasteurizing whey last spring and they succeeded in making 3.6 
 of a pound of cheese for every pound of fat in the milk from May 1st until Novem- 
 
1909 MILK COMMISSION. 97 
 
 iDer 1st. Last season I received a monthly statement from 9 of the factories in my 
 section and I found that the makers could and did make 2.6 of a pound of cheese 
 for every pound of fat in the milk for the months of May and October, although 
 the milk tested 3.4 in May and 4.1 in October, and those 9 factories lost in the 
 other four months over $2,000 by not being able to make 2.6 of a pound of cheese 
 per pound of fat in the milk. 
 
 "August 7th — milk received, 12,252 lbs.; cheese made, 1,064 lbs.; an average 
 of 11.51 lbs. milk to make a pound of cheese. The milk arrived at the factory at 83 
 degrees temperature and had a lactometer reading of 31.5 at 60 degrees and con- 
 tained 3.5 per cent, of fat. August 10th— I visited factory and asked patrons to 
 deliver their milk the next morning in a good cool condition. August 11th — milk 
 received, 12,711 lbs.; cheese made, 1,170 lbs.; or an average of 10.86 lbs. of milk 
 for a pound of cheese, or 14 lbs. cheese over, making 2.6 of a pound for every pound 
 of fat in the milk, and making a gain of 67 lbs. cheese on the one day's make, or 
 at the selling price at that date, of $7.71. 
 
 "Now what have we lost in these 43 factories this season? Had we made 3.6 
 of a pound of cheese for every pound of fat in the milk, we would have made 96,- 
 356 lbs. more cheese, which is worth at the selling price, $10,850.54." 
 
 4 M. c. 
 
98 EBPOET OF THE No. 55 
 
 CHAPTER VIII. 
 
 Being the Story of the Influence of Infants' Milk Depots in 
 Lessening Infantile Mortality in other Countries jand some Fig- 
 ures to show that more should be done along these lines in 
 Ontario. 
 
 Infantile feeding and infantile mortality are subjects so closely allied as to be 
 inseparable. Cow's milk is the chief factor in artificial infantile feeding. Artificial 
 feeding has become so deplorably general that experts affirm that the great majority 
 of deaths tinder one year are from among those who for one reason or another are 
 denied the nourishment nature intended. To these fundamental facts more and 
 more thought and study has been devoted during the past few years in Europe, in 
 England and in the neighbouring Eepublic. The results have been so illuminating 
 in showing this to be a very important phase of the milk question that we feel it 
 incumbent upon us to digress briefly from the general problem to call attention 
 to some facts and figures in reference to Ontario which must be regarded as strik- 
 ing, if not startling. 
 
 DEVELOPMENT OF MILK DEPOTS. 
 
 This branch of milk reform has been worked out through infant milk depots 
 and kindred agencies, and the story of their history and accomplishments as set 
 forth in current literature is of interest and importance. They are of French 
 origin, being known in France as " consultation de nourrissons " and " goutte de 
 lait." As first established in 1893, the " consultations " were connected with Paris 
 hospitals, and hence the "goutte de lait" more closely represents what is under- 
 stood now by an infants' milk depot, and they were not started until 1894 by Dr. 
 Leon Dufour at Fecamp. In the meantime, in 1893, Mr. Nathan Straus had 
 opened his first depot in New York to dispense his scientifically pasteurized milk. 
 It was not until 1899, ten years ago, that the idea was introduced in England, the 
 town of St. Helen's in Lancashire being the first to adopt it. Once introduced, the 
 idea was quickly taken up by Liverpool, Battersea, Finsbury and other large centres. 
 During the past five or six years there has beem remarkable activity along 
 those lines. Over a hundred places in France are now served by these depots, 
 which have also heen established or extended in the cities of almost every country 
 in Europe. In 1906, a conference of health authorities and others interested in 
 the reduction of infantile mortality was held in London, England, and at it a 
 unanimous resolution was passed recognizing the importance of milk depots and 
 urging legislation to enable sanitary authorities "to establish or support depots 
 for the supply of pure or modified or sterilized milk and to defray any cost out of 
 the monies available for public health purposes." In the last session of the British 
 House of Commons, Hon. John Burns introduced a Bill granting this request, but ' 
 action was deferred until next session. 
 
 DIFFERENCE IN DETAILS. 
 
 While they are all guided by the same underlying principles described herein 
 in reference to Kochester and New York, they differ as to details. In Europe, they 
 are supported chiefly by private philanthropy; in England, partially by private 
 
1909 
 
 MILK COMMISSION. 
 
 99 
 
 philanthropy, but mainly by municipal grants; in the United States, chiefly by 
 priTate philanthropy, and, occasionally, as in Kochester, by municipal contribution. 
 In some cities they are conducted during the entire year and in others only dur- 
 ing the summer months. In many places in Europe and in some in England the 
 (milk is sterilized before being distributed; in others it is not boiled, but only pas- 
 teurized; while in still others clean raw milk is supplied. In this connection Dr. 
 G. F. McCleary, formerly Medical Health Officer at Battersea, London, England, 
 in his book " Infantile Mortality and Infants' Milk Depots," says " These methods 
 (Eochester, U.S.A.) are far in advance of anything which has been done by the 
 British municipalities, and it is much to be hoped they will be introduced in this 
 country." 
 
 In all the work, however, there appears to have beeen a common recognition 
 of the fact that milk in itself is only one factor, and that with it must go educa- 
 tion in hygiene and sanitation. Equally as important as pure food has been the 
 instruction in how to use it. Large cities in England have their " lady visitors " 
 to follow the milk into the homes, to educate the mother and to improve the 
 environment. In American cities the milk is distributed under the direction of 
 trained nurses or doctors and to their advice and supervision as much as to the 
 pure milk itself must be attributed the results. 
 
 SAVING INFANT LIVES IN ENGLAND AND THE UNITED STATES. 
 
 Individual depots cite individual triumphs. The death rate of infants fed 
 at the Einsbury depot showed onjy 76.9 per thousand births, compared to a general 
 rate of 148.6 in the same borough. Liverpool depots showed a rate of 76 per 
 1,000 as compared with a general rate of 151. ! 
 
 But it is as a factor in the splendid general reduction of the infantile mortal- 
 ity in England during the past six or eight years that we desire to consider it here. 
 Up to 1900, the infantile mortality of England and Wales remained practically 
 stationary or slightly on the increase. Since that time, according to official reports, 
 there has been a gradual decrease. The following figures are taken from the 
 statistics recently issued by the Local Government Board, and show the number of 
 deaths for England and Wales under one year per thousand births in the periods 
 named : i 
 
 1873-1877 148 1898-1902 '. . . . 152 
 
 1891-1900 181 1907 118 
 
 It was found that cities showed an infantile mortality about one-third heavier 
 than the rural districts; yet th'c reports of the Medical Health Officer for London 
 for 1907 shows a rate of only 116 for that year, and gives the following comparative 
 figures for leading English cities : ' ' , ' 
 
 
 1897-1906. 
 
 1907. 
 
 London 
 
 148 
 180 
 182 
 182 
 170 
 180 
 137 
 
 116 
 
 Liverpool 
 
 144 
 
 Manchester 
 
 Birmingham 
 
 Leeds 
 
 146 
 147 
 130 
 
 Sheffield 
 
 145 
 
 Bristol 
 
 100 
 
 
 
100 
 
 EEPOET OF THE 
 
 No. 55 
 
 HOW ROCHESTER SAVES INFANTS' LIVES. ^ 
 
 In visiting Rochester, Syracuse and New York, your Commission made spe- 
 cial enquiries as to the efforts to reduce infantile mortality. 
 
 Eochester stands out prominently on the pages of milk literature as being the 
 home of Dr. George W. Goler, one of the leading students of the question on the^ 
 continent and one of the most successful health oflicers in the protection of the 
 lives of infants. Since the Goler system of infants' milk depots was established, 
 the number of deaths of children under five years of age during the hot months 
 
 iiim 
 
 (' III! 
 
 Interior Rochester's portable milk house at farm, showing trained nurse preparing pure 
 
 modified milk for infants. 
 
 of July and August has been practically cut in half. And that is why Dr. Goler 
 has made his city famous among students of the milk question. 
 
 Your Commission found Dr. Goler a man of much zeal and energy, courteous 
 both in explaining his plan and in showing it in operation. They learned that 
 about twelve years ago Dr. Goler had been strongly impressed by the fact that 
 more children under five years of age die during the months of July and August 
 than in any other two months in the year, and that a large number of these die 
 of intestinal troubles. Following .up these observations, he concluded that bad 
 milk was responsible for many of these deaths. Appalled by the economic waste 
 as well as the sadness of this pitiful slaughter, he hit upon the idea of a special 
 supply to meet the special conditions which prevailed during these few months. 
 
1909 
 
 MILK COMMISSIOxN. 
 
 101 
 
 Arrangements were made to purchase the milk from a certain number of cows 
 on a nearby farm for the two months, to have it modified, chilled and bottled by 
 a trained nurse and to have it placed in the hands of the city mothers. This wa*, 
 the plan inaugurated in 1897, carried on successfully ever since, and shown your 
 Commission on their visit. 
 
 JUST AN ORDINARY FARM. 
 
 First the farm. It was just an ordinary farm and just an ordinary barn, 
 located about six miles from the city. The cows had all been subject to the tuber- 
 
 I 
 
 Eoohester's simple plant for sterilizing bottles at farm for infants' milk. 
 
 culin test, but otherwise they were just ordinary cows. The barn was kept clean 
 and screens were over the windows to keep out the flies. A small-top pail was 
 used in milking, and for the infants' milk a thin linen strainer was placed over 
 the opening, although the man milking the next cow used no such precaution. 
 
 As each cow was milked, the milk was taken to the milk-house twenty-five 
 yards away. This milk-house was the property of Kochester. It was a simple, 
 portable structure of wood and screens, so constructed that it might easily be taken 
 down at the conclusion of the summer's work and if necessary taken to another 
 farm the next year. This milk-house was equipped with apparatus for bottling and 
 chilling the milk, which was first modified to suit infants of different ages. It was 
 
102 EEPORT OF THE No. 55 
 
 in charge of a trainecl nurse, and less than ten minutes elapsed from the time the 
 milk was, drawn f rpm the cow until it was bottled, sealed and placed in ice await- 
 ing the, time it would be taken to the, city. Samples of this milk were taken each 
 day for bacterial count, and during July, 1909, it ranged from 2,214 up to 19,904, 
 averaging 5,887. It will be noted that there was no pasteurization or sterilization 
 of this milk. For two years pasteurization was adopted but this was afterwards 
 abolished, and Dr. Goler now describes this period as a "grave mistake." Figures 
 are quoted in support of this assertion. From 1897 to 1899 the milk for infants 
 was pasteurized and during July and August of those years 368 children under 
 five died. Then pasteurization was stopped and in the next three years the deaths 
 under five totalled only 223. 
 
 DISTRIBUTING IN THE CITY. 
 
 In the city there were five infants' milk depots from which this milk was dis- 
 tributed, each depot being located in a congested district, and being in charge of 
 a trained nurse. To these depots the mothers are requested to bring their babies 
 and receive advice as well as milk. The milk is supplied in half pint and pint 
 bottles at a price which figures out eight cents a quart. But if the applicant 
 presents a certificate from a doctor that she is unable to pay, the milk is supplied 
 free. Printed instructions, which may be had in any one of five languages, are also 
 distributed with a view to educating mothers on this vital subject. A record is 
 kept of all the babies being supplied from each depot and an effort is made to 
 follow up each case and note the progress being attained in keeping the infant 
 healthy and well. Supplying clean, pure milk, modified to suit the tender, in- 
 fantile digestive organs is obviously of inestimable value; but the great educa- 
 tional influence of the nurse and the literature should not be under-estimated. 
 
 THE FINANCIAL SIDE. 
 
 Of course all this costs money, but not so much as might at first be supposed. 
 The aim has been to keep the expenditure around $1,000 a year, and last year 
 it- exceeded this by only $380. There is but little capital outlay involved. The 
 farmer is paid for his milk by the quart, according to the quantity used, and ag 
 many of his regular customers are away from the city during the hot. months of 
 July and August, he is generally glad to dispose of the surplus milk in this way. 
 Sometimes the milk is taken from the same farm for two or three years in suc- 
 cession, but aside from the merits of the scheme in supplying safe milk for babies. 
 Dr. Goler believes it has a distinct value in educating the farmer to a higher stan- 
 dard of sanitary cleanliness. 
 
 FIGURES TELL THE STORY. 
 
 Only during July and August has this special milk for infants been supplied 
 and hence the cold, plain figures of the mortality returns furnish the test of its 
 eflacacy. The figures given below show the total deaths under five years of age 
 for these two months for the nine years prior to the adoption of the scheme and 
 the last nine years of its working and show that although the population has ma- 
 terially increased, the deaths in these classes have decreased by almost half. 
 
1909 
 
 MILK COMMISSION. 
 
 103 
 
 « 
 
 July deaths. 
 
 August deaths. 
 
 
 Under 1 yr. 
 
 i 1 to 5 yrs. 
 
 iUnder 1 yr.! 
 
 1 to 5 yrs. 
 
 1 
 
 1888 
 
 90 
 
 133 
 
 88 
 
 81 
 
 101 
 
 99 
 
 82 
 
 92 
 
 108 
 
 874 
 
 28 
 18 
 18 
 15 
 26 
 16 
 12 
 16 
 18 
 
 167 
 
 874 
 
 118 
 
 83 
 
 94 
 
 93 
 104 
 
 85 
 
 72 
 
 56 
 
 59 
 
 764 
 
 Total August 
 t deaths.. . 
 
 25 
 
 1889 
 
 24 
 
 1890 
 
 18 
 
 1891 
 
 17 
 
 1892 .,... 
 
 34 
 
 1893 
 
 19 
 
 1894 
 
 29 
 
 1895 
 
 11 
 
 1896 
 
 17 
 
 
 194 
 764 
 
 Total July deaths 
 
 1,041 
 
 
 
 
 958 
 
 
 July deaths. 
 
 August deaths. 
 
 
 Under 1 yr. 
 
 1 to 5 yrs. [ 
 
 Under 1 yr. 
 
 1 to 5 yrs. 
 
 1900 
 
 50 
 37 
 26 
 32 
 15 
 53 
 59 
 29 
 5j 
 
 356 
 
 16 
 12 
 
 5 
 
 16 
 11 
 10 
 
 7 
 23 
 19 
 
 119 
 356 
 
 475 
 
 54 
 38 
 43 
 34 
 43 
 60 
 70 
 71 
 52 
 
 465 
 
 Total August 
 deaths.. .. 
 
 14 
 
 1901 
 
 8 
 
 1902 
 
 1903 
 
 20 
 18 
 
 1904 
 
 6 
 
 1905 
 
 13 
 
 1906 
 
 7 
 
 1907 
 
 1908 
 
 17 
 16 
 
 Total July deaths 
 
 119 
 465 
 
 
 
 584 
 
 Entire credit is not claimed for the miik alone. To the advance in medical 
 science and sanitary and hygienic education is attributed a share of the credit. As 
 far as the total annual death rate is concerned, the effect is also splendidly notice- 
 able. Before the adoption of the plan, the rate ranged from 37 to S? per 1000 
 population; whereas since, it has ranged from 17 ibo 33. In 1908 there were 3807 
 deaths under five years of age, being 19.7 per 1000 in a population of 300,000. 
 'Dr. Goler has prepared a chart to show that the death rate goes up or down as 
 the bacteria count in milk goes up or down. 
 
 EDUCATIONAL CAMPAIGN IN SYRACUSE. 
 
 With the exception of a recently inaugurated educational campaign, no spe- 
 cial attention appears to have been paid to the question of infantile mortality in 
 
104 
 
 EEPOET OF THE 
 
 No. 55 
 
 Syracuse and the rate is somewhat alarmingly high. During the year 1908 there 
 were 542 deaths under five years of age. Taking into consideration the fact that 
 the population of Syracuse is 124,000, this number does not compare well with 
 Rochester, where there were only 551 deaths in 1908 to a population of 300,000. 
 In other words, the number in Eochester under five made up only 27 per cent, 
 of all deaths, whereas the number in Eochester under five made up only 19.7 per 
 cent, of the total. With a view to ascertaining the cause of an infantile mortal- 
 ity rate which the Medical Health Ofiicer describes as "appalling," a rigid over- 
 sight is being kept on all infant deaths. A record is kept of all deaths under one 
 year under the following heads : Name and address of child ; milk or condensed 
 milk used; name of milkman or brand of condensed milk; whether breast fed or 
 
 Interior Nathan Straus Pasteurized Milk Laboratory. A similar system has been installed in the 
 Hospital for SickiChildren, Toronto. At the left milk in nursing bottles being placed in the 
 pasteurizing ovens ; at the right milk in cans being put in oven to be pasteurized for serving 
 by the glass at the summer stations in the parks. 
 
 given a prepared food; if artificially fed, name of food. This information is es- 
 pecially useful in following up any outbreak of contagious diseases. But in ad- 
 dition to this the department has prepared a little leaflet containing simple yet 
 helpful advice to mothers on the care of the baby, especially with reference to his 
 milk. Two thousand of these were distributed in 1908 indicating that they were 
 being appreciated. 
 
 NATHAN STRAUS' NOBLE WORK IN NEW YORK. 
 
 Eighteen years ago Nathan Straus, a wealthy New York merchant, was living 
 in the Adirondacks. He kept a cow to supply milk for family use.. Although it 
 was an apparently healthy cow, it was found dead one morning and further ex- 
 amination revealed the fact that tuberculosis was the cause. It was a startling 
 
1909 
 
 MILK COMMISSION. 
 
 105 
 
 fact to Mr. Straus and he gave the moral a wide and unselfish application. If 
 he, a man of means, was thus exposing his family to the dangers of disease from 
 contaminated milk, what of the thousands of poor children of the great city whose 
 lives were daily menaced in his way ? His interest in, the milk supply was aroused. 
 It appealed to his philanthropic instincts and the work has grown so that now, in 
 addition to his main laboratory, he has six depots distributing last year 4,167,675 
 bottles and 1,411,017 glasses of pasteurized milk. 
 
 PERFECT PASTEURIZATION. 
 
 In fact in visiting the Straus Laboratories in N"ew York your Commission 
 
 Nathaa Straus milk depot, dispensing modified and pasteurized milk in nursing bottles. 
 
 doubtless visited what might be described as the chief centre of pasteurization in- 
 fluence on the continent. Although Mr. Straus himself was out of the city, every 
 courtesy was afforded by Dr. Arthur Eandolph Green, Medical Director, and Mr. 
 William Wirt Mills. It was quite evident that the system of pasteurization as 
 carried on at this laboratory was as nearly perfect as it is possible for science and 
 philanthropy to achieve. It was quite evident also that pasteurization meant 
 something different when it bore the name of Straus than when it adorned tiie 
 label of the average milkman as an advertising catchword. The rooms were large 
 and light and spotlessly clean and the pasteurization plant of the most up-to-date 
 standard, but aside from this there were two outstanding features which should 
 be carefully noted. In the first place the milk used is clean milk, certified milk 
 in fact, purchased at eight cents a quart on the farm. This precaution is taken 
 
106 EEPOET OF THE No. 55 
 
 by Mr. Straus to avoid any suggestion of "pasteurizing dirt." In the second^ 
 place the milk is bottled and sealed before it is pasteurized. This is done to pre- 
 vent any possibility of contamination between the pasteurizing and bottling pro- 
 cess, and as far as the observation or reading of the Commission goes, this is one 
 of the few where such a precaution is taken. The milk is heated in the bottles 
 for twenty minutes at a temperature of 158 degrees F. As for the process known 
 as "continuous pasteurization," the Straus authorities not only do not adopt it, 
 but regard it as absolutely farcical. Proper pasteurization, however, they maintain, 
 kills all pathogenic germs without affecting either the nutritive or digestive qualities 
 of the food. 
 
 DEFICIT ABOUT $100,000 ANNUALLY. 
 
 But pasteurization and its subsequent prompt and complete cooling is not the 
 sole work of the laboratory. Before being bottled at all the milk which is in- 
 tended for infant feeding is modified in four different formulae prepared by med- 
 ical men who are experts in the treatmtent of infantile diseases. This modified 
 milk is put up in special three and six ounce bottles and sent out to the seven 
 depots located in the poorer sections of the city. Each depot is in charge of a 
 trained nurse and a doctor is available for consultation each day. Thus each in- 
 fant receives personal, individual attention in addition to pure, pasteurized milk. 
 Moreover, the milk is sold in the parks by the glass at a penny a glass and the 
 scores of thirsty men and nursing mothers who surround the booths attest the 
 fact that it is a very popular beverage. The milk is sold at eight cents a quart, 
 actually what it costs on the farm, and so the cost of the expensive pasteurization 
 plant, nurses, doctors and distribution machinery must be borne by someone. It 
 is borne by Nathan Straus and is said to cost upwards of $100,000 a year. 
 This is Mr. Straus' philanthropy. It is perhaps not fair to describe this deficit 
 as a "loss." Its returns are in the benefits conferred on humanity, in the lives it 
 saves to brighten homes where the struggle for daily bread leaves little time for joy. 
 
 SAVING THE BABIES AND HOW IT IS DONE. 
 
 During June, July and August in 1892, 6,613 children under five years of age, 
 died in New York. In 1893, the first year of the Straus depots, the number was 
 5,892. Ever since that time there has been a general decrease, with the excep- 
 tion of a year or two when there were slight increases. In fact the extent of the 
 decrease would seem to synchronize with the extent to which Straus and similar 
 agencies broadened out until 1909, in spite of increased population, the number 
 was only 4,104. Similarly in 1893 deaths under one constituted 25.30 per cent. 
 of the total, while in 1907 they were only 18.71 per cent, of the total. This is 
 a distinct achievement — ^how has it been brought about? Partizans of pasteuri- 
 zation afiirm that it is the direct result of pasteurization under the Straus system. 
 No one would desire for a moment to minimize the credit due a noble philanthrophy, 
 but if this is the cause, or a material contributory cause, how much credit is due 
 to the fact that the milk was clean and pure before it was pasteurized in accord 
 with the methods of the most approved science, how much to the influence of the 
 doctors and nurses, how much to the educational effect of the personal advice and 
 literature in all languages? Then, partizans of the Health Department attribute 
 it to the excellent system of inspection and supervision inaugurated by Dr. Dar- 
 lington and the general campaign of education carried on under the direction of 
 
1909 MILK COMMISSION. 107 
 
 •the Department. But in addition to these agencies, milk depots are maintained 
 by the New York Milk Committee, the Good Samaritan, the Diet Kitchen Asso- 
 ciation, and the Children's Aid Society, and to prevent overlapping they are all 
 under the direction of the Health Department. There is also a small amount 
 of certified milk. A circular prepared by the "Conference on the Summer Care 
 of Babies," representing the Departments of Health and Education, fifty hospi- 
 tals, dispensaries, settlements and other agencies is given a wide circulation af- 
 fording the mothers advice as to what to do in case of illness and giving the ad- 
 dresses of milk depots where pure milk may be obtained. With all these agencies 
 at work with the same lofty purpose, a reasonable view would seem to be that cre- 
 dit is due the combined effort rather than any isolated factor alone. But the 
 proud fact remains that the lives of hundreds of infants are saved each year, and 
 if, in spite of the handicap of the congestion of an immense population human effort 
 can achieve such splendid results, it should be an inspiration to those blessed in 
 far greater abundance with those glorious, God-given aids to health — fresh air 
 and sunshine. 
 
 RATES IN AMERICAN CITIES. 
 
 For purposes of comparison the rates in American cities are given frpm figures 
 given in the official report of the respective health officers: 
 
 Rocliester 86 New York 144 
 
 Detroit 136 Chicago 156 
 
 These figures represent the number of deaths under one year of age to every 
 thousand births. 
 
 INFANTS' MILK DEPOTS STARTED IN ONTARIO. 
 
 In Ontario we found no general attention has been paid to the question of 
 infantile mortality, biit we are glad to record that a start has been made with in- 
 fants' milk depots in Toronto and Hamilton. 
 
 In the summer of 1908, the first organized efforts were put forward to fur- 
 nish a safe milk supply for infants in Toronto. Following up an agitation he had 
 been making in one of his publications, and acting on the advice of friends, Mr. 
 James Acton organized the Pure Milk League. Mr. Acton himself became presi- 
 dent, E. H. McBride, Treasurer, and C. D. Daniel, Secretary. They wrote to a 
 few public-spirited citizens and had no difficulty in securing sufficient money to 
 carry on the work. They began in a modest way. Two distributing depots were 
 opened, one on Edward street to serve "the Ward," and the other at the Fred Vic- 
 tor Mission to serve the more easterly districts. "Certified MUk" was secured from 
 • the Price Farm at Erindale, costing eleven cents per quart delivered in the city 
 in half pint bottles. These were retailed at two cents per half pint — ^the same price 
 as ordinary uncertain milk — to those who could afford to pay, while to others it 
 was distributed free. Lectures were delivered to mothers at the Fred Victor Mis- 
 sion by Dr. Helen McMurchy, on baby hygiene, and pamphlets on the care of in- 
 fants were distributed. Two Deaconesses assisted in the work of distributing and 
 also visited the homes. So much appreciated were these efforts by the mothers 
 that the depots had to be kept open until September 26th. Over 150 babies were 
 served, and over 15,000 half pint bottles of milk were distributed. The net cost 
 amounted to only about $500, and was more than met by private subscription. 
 
108 EEPOET OF THE N'o. 55 
 
 In the summer of 1909, the work was extended and two more stations were- 
 opened. Milk was secured from the Manor farm and was certified by the Academy 
 of Medicine. Although Mr. Acton and his associates continued to direct the work, a 
 grant of $500 was made by the city towards its support. Altogether about 20,878 
 half-pint bottles of milk were distributed this summer, all but 3,755 being paid for 
 by the consumer at the rate of eight cents a quart; the total cost for the summer 
 was $760.31, and the League had a balance on hand at the end of the season of 
 $292.48. It will therefore be seen that there is not only scope for extending the 
 work, but the means to do so. 
 
 PASTEURIZATION PLANT INSTALLED. 
 
 Such work, carried on as it is by public-spirited citizens anxious only to lessen 
 suffering and improve their city, is to be heartily commended, and the fact that a 
 new, active and aggressive factor is about to join in this noble work on behalf of 
 Toronto infants is to be heartily welcomed. Mr. J. Eoss Eobertson has added to 
 the splendid equipment of the Hospital for Sick Children a modem plant for scien- 
 tifically pasteurizing milk. On a visit to the Hospital we found it to be modelled 
 exactly on the lines adopted by Kathan Straus in the great work he has done in 
 saving infant life in New York, more fully described in another page. The raw 
 milk, while not secured from a "certified" farm, is secured from a "model" farm. 
 On arriving at the Hospital, it is modified and pasteurized in bottles by being heated 
 to 158 degrees for twenty minutes. The plant was installed in October and it is 
 the intention not only to supply the Hospital with milk pasteurized in accordance 
 with the most scientific regulations, but also to supply infants outside the Hospital 
 as well. It is being used for 1,200 in-patients and nearly 12,000 patients each 
 year in the outdoor department. It is, of course, delivered to the children in the 
 wards, but it is called for by those outside who desire it. Physicians prescribe the 
 pasteurized milk and also use it in the modified milk mixtures, formula of which 
 will be found in the appendix to this Eeport. In addition, a start has been made 
 in supplying outside charities by supplying twenty-five or thirty bottles a day to 
 the Evangelia House in the east end of the city. This work will be enlarged 
 and supplies furnished the Infants' Home and other charities and dispensaries 
 where infants are cared for. The pasteurizing plant at the Hospital is sufficiently 
 large to enable them to do this work for very little extra expense, but is not suffi- 
 ciently large to permit any attempt to deliver milk to the public at large. 
 
 HAMILTON ALSO MAKES A START. 
 
 During the past summer an effort has been made to secure a special supply of 
 safe milk for infants at Hamilton. Dr. James Eoberts, Health Officer; Frank 
 Quinn and William Farrar, representing the Board of Health, and Dr. Perry, re- 
 presenting the Milk Commission of the Hamilton Medical Society, visited Eoches- 
 ter and examined the Eochester system of infants' milk depots. Eeturning, the 
 plan was urged upon the City Council, but they did not see their way to adopt it, 
 and hence it was undertaken by the Medical Milk Commission in co-operation with 
 the Victorian Order of Nurses, and the necessary funds were secured from private 
 sources. Through the courtesy of Dr. Eoberts and members of the Board, we 
 visited the farm during the month of August. Following the Eochester example, 
 the milk was secured from an ordinary barn which had little to distinguish it ex- 
 cept its cleanliness and the care exercised in the handling of the milk. The in- 
 
1909 
 
 MILK COMMISSION. 
 
 109 
 
 , terior of the stable was whitewashed and the floors kept clean, but the cows were not 
 kept in a separate building from the horses, nor is there a partition between them. 
 In the special milk house, two nurses attended to the cooling, modifying and bot- 
 tling the milk before it was sent to the distributing depot in the city. At the 
 close of the summer a statement was issued by the Hamilton Milk Commission 
 
 I giving the record of the work during August and September. It stated that 
 when the milk was first offered in July only 31 feedings were taken daily, but when 
 the supplyv was discontinued, 850 feedings were being distributed daily, supplying 
 338 infants. Of these only 23 died, regarded as very few. During August and 
 September the infantile mortality from cholera infantum aggregated 59 compared 
 to 90 for the same two months last year, a decrease of 30 per cent. The total 
 number of deaths from all causes was 91 compared with 136 in the same period 
 last year. 
 
 FIGURES FOR ONTARIO. 
 
 In contrast to British and American cities given above, we beg to submit the 
 following figures for Ontario cities for the latest year available, 1908. As the 
 completed figures for the Province will not be ready for publication for somte months, 
 they are taken from the official records in the office of the Deputy Registrar Gen- 
 eral, through the courtesy of Dr. Chas. A. Hodgetts. 
 
 M'-J t 
 
 City. 
 
 • 
 
 
 TJ 
 
 
 a> 
 
 
 tS 
 
 
 P^-S 
 
 S M 
 
 zio 
 
 T3 O 
 
 -^ M 
 
 
 
 pj J3~ 
 
 CD « 
 
 aths 
 r. (s. 
 luded 
 
 3^ 
 
 a^° 
 
 MO 
 (DO 
 TJO 
 
 03 03 M 
 
 g M.tJ 
 
 Ottawa 
 
 Fort William . 
 Port Arthur . . 
 Niagara Falls 
 
 Loudon 
 
 Belleville 
 
 Toronto 
 
 Guelph 
 
 Hamilton 
 
 St. Thomas . . . 
 
 Chatham 
 
 Kingston 
 
 Peterborough . 
 
 Windsor 
 
 Brantf ord . . . . 
 
 Stratford 
 
 St. Catharines 
 Woodstock 
 
 2,019 
 
 438 
 
 434 
 
 88 
 
 369 
 
 69 
 
 203 
 
 36 
 
 1,001 
 
 172 
 
 242 
 
 41 
 
 7,805 
 
 1,215 
 
 303 
 
 46 
 
 1,821 
 
 275 
 
 325 
 
 48 
 
 228 
 
 33 
 
 380 
 
 55 
 
 453 
 
 61 
 
 384 
 
 50 
 
 588 
 
 73 
 
 801 
 
 36 
 
 280 
 
 33 
 
 201 
 
 16 
 
 216.94 
 202.76 
 186.99 
 177.34 
 171.83 
 169.42 
 155.67 
 151.82 
 151.02 
 147.69 
 144 74 
 144.74 
 134.01 
 130.21 
 124.15 
 119 60 
 117.86 
 79.60 
 
 average 160.62 
 
 30.23 
 32.71 
 31.22 
 24.49 
 23.99 
 22.91 
 26.74 
 23.83 
 26.42 
 20.43 
 18.44 
 15 99 
 22.68 
 21.74 
 23.78 
 21.05 
 18.64 
 13,01 
 
 25.80 
 
 In making comparisons much depends of course on the accuracy with which 
 returns are made in the various places compared, but all the figures are taken 
 from official reports and constitute the only basis on which to work. It is admit- 
 ted that returns now being made in the cities of Ontario at least are practically 
 complete. The fact that this can only be said of very recent yearri renders it im- 
 
110 EEPORT OF THE No. 55 
 
 possible to make comparison with other years with any degree of reliability. In . 
 addition, in the case of the smaller cities it will be noticed that the difference of 
 very few deaths would make considerable difference in the ratio per thousand, 
 which is the usual basis of comparison. 
 
 MORE IN FIRST YEAR THAN FOLLOWING FORTY. 
 
 These figures, it will be noted, exclude still-births, which would have materi- 
 ally increased the percentage, but which cannot fairly be included in considering 
 preventive methods. They show that out of every thousand children born alive in 
 Ontario cities, one hundred and sixty die in the first yeari, or, in other words, more 
 die in the first year than in the succeeding forty. Because of this enormous pre- 
 ponderance of deaths under one, over deaths in any other year of life, consideration 
 in detail has herein been confined to that class alone, but at the same time it should 
 not be overlooked that the same methods which in other places have reduced the 
 mortality under one have reduced the mortality between one and five. Altogether 
 in Ontario cities the number of deaths under five years of age aggregate 3,537 and 
 constitutes 33.68 per cent., almost one-third of the entire number of deaths from 
 all ages and all causes. It necessarily follows, however, that improvements which 
 will conduce to greater healthfulness in the first year of life will conduce to greater 
 healthfulness in the years that follow. 
 
 CONSIDERABLE CAN BE PREVENTED. 
 
 To merely state that more die in the first year of life than in the following 
 forty, is, unfortunately, not new. What appears to be sadly new in this Pro- 
 vince is that a considerable portion of this awful toll can be prevented. The cold 
 fact that out of every thousand children born alive, sixteen more die in On- 
 tario cities than in New York, four more die than in Chicago, and forty-four more 
 die than in London, in spite of the slums and congestion reputed to these great 
 cities, should touch the sympathies and arouse the consciences of Ontario cities 
 and Ontario citizens. It is true that conditions differ, but in general it may be 
 said that the two main influences wheh affect all life adversely or favorably are, (1) 
 heredity and (3) environment. This second heading includes such influences as 
 food and drink, including tea, coffee, alcohol and narcotic drugs ; air, sunshine, cli- 
 mate (heat and cold), clothing, occupations, healthful or harmful exercise, rest 
 and recreation, cleanliness, including bacteria and the cause of contagious and in- 
 fectious diseases. Of course infants born with a bad heredity or "poor constitiition" 
 have little chance of surviving in a bad environment and especially with bad or un- 
 wholesome food. It might be urged that the evenness and comparative moderation 
 of climate contribute somewhat to the low rate in England, but, on the other hand, 
 the congestion, slums and poverty frequently attributed to English cities in horrify- 
 ing pictures, must be reckoned with as an influencing factor. A closer analogy to 
 Ontario cities from the standpoint of size and climate is found in Rochester, with a 
 population of 300,000 and an infantile mortality of 86 per thousand, almost half 
 the average for Ontario cities. The great fact, however, which stands out as a 
 beacon light of hope alike from the experience of British and American cities is 
 that the rate has been very materially reduced. Where the problem has been hon- 
 estly faced and grappled with, success has invariably followed, although there are 
 
1909 MILK COMMISSION. Ill 
 
 doubtless many American cities which would not compare favorably even with On- 
 tario. Through infants' milk depots pure food has been provided, and, equally im- 
 portant, education in feeding and sanitation has been afforded. 
 
 MUNICIPALITIES SHOULD ACT. 
 
 In mailing enquiries into milk conditions generally, these facts in reference 
 to Ontario's infant mortality, illumined by comparisons from other countries, have 
 so impressed your Commission that we consider it our duty to call your attention 
 to the matter and respectfully suggest that the attention of the various municipali- 
 ties be directed to a state of affairs which cannot be regarded as other than seri- 
 ous. We recognize that it is a question which must be taken up and dealt with 
 by the municipalities and must be grappled with at close range. We are also 
 convinced that it must be dealt with aside from the general milk supply, for edu- 
 calion is equally as imiportant as safe milk and proper feeding. This has been the 
 experience of other cities like New York and Eochester, and in the Copenhagen 
 regulations it will be noticed a sharp distinction is drawn between the general and 
 the infants' supply. If further proof were needed it is found in the fact that Ot- 
 tawa, with perhaps the best general milk supply of any Ontario city, has the high- 
 est infantile mortality. In the case of Ottawa it must of course be remembered that 
 there is a population of dual nationalities. Montreal, a neighbouring city under 
 somewhat similar racial conditions, has an infantile mortality of 270 per thousand, 
 compared with 216 in Ottawa. 
 
 With, the exception of the very recent steps already noted in Toronto and Ham- 
 ilton, we regret to find that practically no attention has been paid to the question 
 in Ontario cities. The figures themselves, the records which tell the story, are 
 treated as a mere formality. Under the Act of 1896, they are received by the 
 Division Eegistrar, who is usually the City Clerk, and at stated intervals they are 
 forwarded to the office of the Deputy Eegistrar General at the Parliament Build- 
 ings for the annual report, which cannot be issued until all the returns are in, which 
 generally takes considerably over a year, sometimes two. Hence they frequently 
 do not come to the attention of the local health authorities until it is too late 
 for them to be of more than academic value. It will therefore doubtless be a mat- 
 ter of surprise as well as pain to the majority of people, as it was to your Commis- 
 sion, to find that the records of Ontario do not compare favourably with other places. 
 
 ACT ACCORDING TO LOCAL CONDITIONS. 
 
 If this heavy infantile mortality is worth diminishing, and it is; if this heavy 
 infantile mortality can be diminished, and all experience shows it can; then 
 it would first seem incumbent on local health authorities to study local conditions. 
 In the doing of this some changes may be found necessary in the system of statis- 
 tics to make their usefulness more what it should be in an up-to-date city. Birth 
 and death returns should be carefully watched, increases and decreases noted, and 
 causes ascertained as far as medically and humanly possible. In most cases it will 
 doubtless be found that the heaviest toll takes place in the hot summer months 
 and that the diiference between a reasonably normal and a shockingly abnormal 
 infantile mortality is caused in July and August by diarrhoeal and kindred intes- 
 tinal diseases which are caused by improper feeding when milk constitutes almost 
 the only food. If this is found to be the case, then provision for a pure milk sup- 
 ply is imperative. Whether that provision is voluntarily offered by philanthropy, 
 
112 EEPOET OF THE No. 55 
 
 as in the case of the Pure Milk League and J. Eoss Eobertson in Toronto, the 
 Hamilton Milk Commission and Nathan Straus in New York, or whether it is 
 undertaken or aided by the municipality, is a matter of detail. It seems clear 
 that the responsibility should rest with the municipal authorities for the safe- 
 guarding of the lives of its population. Especially in the stnaller cities it is a mat- 
 ter of only a few hundred dollars and the results more than justify the expendi- 
 ture. Financial considerations should not be placed in the balance against human 
 life, even though it be infant life. Surely there can be no nobler opportunity for 
 philanthropic or civic endeavor. 
 
 TWENTY-FIVE PER CENT. MEANS OVER 2000. 
 
 While consideration in the present instance has been confined to cities, where 
 iufantile mortality is higher than in suburban sections because conditions of life 
 as a rule are not so healthful, it is to be feared that the rate outside of cities is 
 also much too high. In 1908 there were 8663 deaths in the Province under one 
 year, including still-births. It will readily be seen that in seeking to diminish 
 these, organized effort can be best concentrated in the larger centres of population. 
 It is quite conceivable, however, that arousing intelligent interest and action on 
 this question in the cities must redound to a degree to the advantage of towns and 
 rural communities as well. A higher knowledge and a broader sympathy with the 
 subject would result in a general uplift and better living. It should diminish grief 
 and suffering and reach out for a betterment of the homes of the Province, which, 
 in the final analysis, are the objective of all endeavour and of all governmental effort. 
 To bring about a reduction of twenty-five per cent, seems not an extravagant hope 
 and such a reduction would mean a decrease of over two thousand infant deaths 
 each year. Especially in this Province of resources, where a premium is placed 
 on population, to save two thousand lives a year is an ambition splendidly worth 
 while. 
 
1909 MILK COMMISSION. 113 
 
 CHAPTER IX. 
 
 Being Conclusions and Recommendations laying down Clean 
 Milk, Promptly Chilled, from Healthy Herds as the Ideal for 
 the Province and Urging Co-operation in Working for its 
 Achievement. 
 
 In the foregoing pages we have endeavoured to set forth the importance of 
 the milk question from the financial standpoint and from the more important 
 viewpoint of public health. We have recorded in concise form the nature and 
 working of present provincial and municipal legislation on the subject, and have 
 sought to give some idea of conditions which prevail under such legislation. Side 
 by side with Ontario legislation and experience, we have placed something of the 
 legislation and experience in cities and states of other countries. As an import- 
 ant phase of the general problem, we have presented the relationship of impure 
 milk to infantile mortality and have brought to the attention of Ontario the story 
 of the splendid efforts which have reduced this mortality in other places, with a view 
 to showing the need for similar efforts in this Province. From every side we have 
 sought and welcomed, and to some extent set forth, opinions on all phases of this 
 many-sided question. Having regard therefore to all these facts, we beg to res- 
 pectfully submit the following conclusions and recommendations : 
 
 That the present laws governing the production, care and distribu- 
 tion of m'ilk for human consumption are cumbersome and ineffective and 
 should be consolidated and amplified. 
 
 That the general principles governing the production, care and dis- 
 tribution of milk for human consumption should be fixed by the Legisla- 
 ture. 
 
 That inasmuch as the administration of such laws is and must re- 
 main in the hands of the miinicipalities, such amplification should be in the 
 direction of giving municipal authorities larger powers of licensing and 
 supervision. 
 
 That a general definition of adulteration should be adopted, but that 
 municipalities should be given power to fix a standard of food value, said 
 standard to be not less than three per cent, butter fat and twelve per cent, 
 solids. 
 
 That in the interests of public health and common decency more at- 
 tention should be paid to the cleanliness of stables and healthfulness of' 
 cattle, and to this end the consuming municipalities should be empowered 
 to make inspections at the sources of supply and be urged to appoint vet- 
 erinarians to act in conjunction with the medical health officer. 
 
 That with a view to lessening the alarming infantile mortality in the 
 Province, mtinicipalities should be empowered to establish and maintain 
 or assist in the establishment and maintenance of infants' milk supply 
 depots. 
 
 That firm measures should be taken to combat the ravages of tuber- 
 culosis, which constitutes a serious menace both to the bovine and human 
 species; and that as an initial step, along with an educational campaign, 
 all cows suffering from tuberculosis of the udder or showing clinical or phy- 
 
114 EEPOET OF THE No. 55 
 
 sical evidences of the disease;, or whose milk is shown by bacteriological or 
 
 microscopical examination to contain tubercle bacilli, should be promptly 
 
 removed from dairy herds. 
 
 That pasteurization is not a provincial ideal, but may be a munici- 
 pal expedient if carried out in accordance with proper scientific regulations. 
 That in cities of over 50,000 population no milk should be sold in 
 
 shops except in bottles or other sealed packages. 
 
 That cans, bottles or other utensils used in handling milk should be 
 
 used for no other purpose and should be promptly rinsed by the consumer 
 
 on being emptied. 
 
 That producer, distributor and consumer should alike be educated 
 
 to the importance of cleanliness in handling milk and to the value of 
 
 prompt chilling and keeping in a cold place. 
 
 Before giving in detail reasons in support of the points and principles in- 
 volved in the recommendations above outlined, we beg to say that we believe them 
 to constitute a simple, practical and workable solution of the question. Eealizing 
 that all reforms are matters of evolution, we have avoided the path of the extrem- 
 ist. We have refrained from the not uncommon device of painting a dark and 
 horrifying picture in order to shock public opinion to interest and action. The 
 subject we conceive to be rather one for hearty co-operation than hysterics. Ac- 
 cordingly, we have approached it with a clearness of vision unbefogged by fads, 
 an openness of mind untainted by prejudices, a singleness of purpose concerned 
 only for the safety of our people and the ultimate credit of our Province. In the 
 working out of the problem many important interests are vitally concerned. We 
 have sought not to place any one interest on a vantage ground from which to war 
 on any other interest, but rather to arrive at a common basis on which all interests 
 — dairyman and health authority, sanitarian and bacteriologist, distributor and re- 
 tailer, producer and consumer — may unite for the advantage of all. A higher 
 standard of cleanliness and care must be the ideal of future work and legislation, 
 and co-operation is the only means by which it can be attained. 
 
 SHOULD BE ONE PLAIN PROVINCIAL LAW. 
 
 In affirming that the present law with respect to milk for human consumption 
 is cumbersome and ineffective, attention is directed to the fact that the various 
 clauses dealing with the matter are scattered over several different statutes, whereas 
 the law governing milk for manufacturing purposes is comprised in one clear and 
 concise Act. Furthermore, it is ineffective because it is difficult, if not impossible, 
 to enforce either inspection or the clause against adulteration. While the health 
 officer may make inspections at the source of supply, he cannot enforce improve- 
 ments without the concurrence of the health officer of the township in which the 
 dairyman is located. As the township health officer, generally speaking, has no 
 special interest in the matter and is not paid for the extra demands that would be 
 made on his time, the working of this law is farcical. Although, as seen in pre- 
 ceding pages, many municipalities have inspection clauses in their by-laws, the en- 
 forcement, with rare exceptions has been confined to vendors within the city limits 
 or has been extended to the farm in a purely perfunctory manner. Doubtless ow- 
 ing largely to the confusing multiplicity of clauses, no attempt has been made to 
 take advantage of the Act of 1908, enabling the Minister of Agriculture to appoint 
 an inspector to visit the farms supplying cities, "^o further proof is needed that 
 this phase of the law as it stands at present is cumbersome and ineffective. 
 
1909 
 
 MILK COMMISSION. 
 
 115 
 
 As to adulteration, a similar result is seen from the fact that very few con- 
 victions have been obtained under the clause which makes it essential to prove that 
 the milk was "knowingly and fraudulently adulterated." 
 
 Being therefore both cumbersome and ineffective, we are forced to the opinion 
 that, instead of tampering with and amending, the present clauses should be wiped 
 out and in their place substituted one plain and comprehensive Act which would 
 cover all relevant points. Such an Act is on the statute books of many States of 
 the Union across the line, and such an Act was passed by the Legislature of Vic- 
 toria Colony, Australia, in 1906, and was given the gold medal at the International 
 Pood Congress at Paris as being the most complete enactment on the subject. Such 
 a law, in our Judgment, should embody a general provincial policy, but should a,lso 
 clearly define the powers of the municipalities, in whose hands the administration 
 must largely rest as in the past. 
 
 ENACT MINIMUM STANDARD FOOD VALUE. 
 
 In the formulating of such a law, we believe municipalities should be given 
 authority to fix the standard of butter fat and total solids of milk to be sold within 
 such municipality, but that a provincial definition of adulteration should be adopted 
 as follows: 
 
 Milk containing more than eighty-eight per centum of water or fluids; 
 Milk containing less than twelve per centum of milk solids; 
 Milk containing less than three per centum of fats; 
 
 Milk drawn from animals within fifteen days before or five days after par- 
 turition ; 
 Milk drawn from animals ,fed on distillery waste, or any substance in a state 
 
 of fermentation or putrefaction, or on any unwholesome food; 
 Milk drawn from cows kept in a crowded or unhealthy condition; 
 Milk from which any part of the cream has been removed ; 
 Milk which has been diluted with water or any other fluid, or to which has 
 been been added, or into which has been introduced, any foreign sub- 
 stance whatever; 
 Milk, the temperature of which is higher than fifty-five degrees Pahrenheit. 
 This follows the lines adopted by New York and other States of the neigh- 
 bouring Republic. It will be noted that it includes a minimum standard of three 
 per cent, butter fat and twelve per cent, total solids. Natural milk as drawn from 
 the cow invariably averages around 3.5 per cent, butter fat and 13.5 total solids. 
 J. A. Euddick, Dairy Commissioner at Ottawa, in his latest report, submits the fol- 
 lowing table showing the average production of 1,3?3 cows for full period of lac- 
 tation in four provinces : 
 
 Province 
 
 S.'S 
 
 41 
 
 ^1^ 
 
 
 
 O CO 
 
 ^•ua 
 
 ^^ 
 
 So 
 
 Ontario 
 
 Quebec 
 
 British Columbia . . . 
 Prince Edward Island 
 
 Average for four provinces . 
 
 541 
 
 401 
 
 417 
 
 14 
 
 1,373 
 
 5,832 
 4,328 
 5,317 
 4,932 
 
 3.5 
 4 2 
 4. 
 3.6 
 
 5,102 
 
 3.8 
 
 205.7 
 180,4 
 210.1 
 176.1 
 
 193.1 
 
116 EEPOET OF THE No. 55 
 
 Out of 925 herds tested by G. G. Publow, Chief Dairy Instructor for Eastern 
 Ontario, only five went below three per cent. In some localities it is easier to get 
 a higher standard than in others, and hence it is thought well to give the munici- 
 palities some discrimination. In our enquiries in the cities and towns of Ontario, 
 we have found that the food quality of the milk, has been very satisfactory, with 
 the exception of Toronto, where forty per cent, of the samples have tested below 
 three per cent., which fact must be largely attributed to adulteration. It will be 
 seen, therefore, that a minimum standard offers no hardship to the honest dairy- 
 man, and it is intended only to offer hardship to the dishonest dairy- 
 man. It offers the only possible power by which Toronto or any other city may 
 protect itself against wholesale and repeated adulteration. In the case of cream- 
 eries and cheese factories, a standard is not sc necessary, because the milk is de- 
 livered direct from the farm to the factory. If the milk is found to be lower than 
 is regarded as natural, a man is sent by the factory direct to the farm to make 
 tests of the milk immediately after it is drawn from the cows. In this way over 
 one hundred prosecutions have been made during the past summer with good results. 
 But it would be impossible to carry out this plan in the case of a large city, for the 
 simple reason that the milk is handled by three or four different persons between 
 cow and consumer. The only effective plan, we are convinced, is to adopt a mini- 
 mum standard and hold the vendor responsible for the article he sells, just as the 
 vendor is responsible for any other class of goods. It would then be the duty of 
 the retailer to see that he got unadulterated milk from the farmer and the con- 
 sumer to see that he got unadulterated milk from the retailer. Against a minimum 
 standard, it is urged that as natural milk averages about 3.5, a standard of 3.0 
 would be a temptation to dealers to quietly extract the extra percentage and still 
 keep within the law. To this it is only necessary to point out that, under the 
 clause suggested, such a course would constitute adulteration just as certainly with 
 a standard as without it. The standard is in no sense a handicap and is in every 
 sense a safeguard. 
 
 MORE SYSTEMATIC INSPECTION NEEDED. 
 
 While the question of the richness of the milk has been the most prominent 
 one in the past with the consumer, it is not necessarily the most important. It is 
 even more important that milk should be pure and wholesome and should be pro- 
 duced and kindled in a clean and sanitary way. To secure this, we believe every 
 city and town should have a system of thorough inspection, carefully enforced. For 
 very obvious reasons, it is desirable that such inspector should be a veterinarian, 
 and, as an indication of the growing importance of this work, it may be noted that 
 a special course in dairy inspection has recently been included in the curriculum 
 of the Ontario Veterinary College. Wherever possible, it is strongly advisable that 
 a man should be employed who could give all his time to the work, and therefore 
 be free from outside influence, but it is recognized that this is not possible in the 
 case of the smaller cities and towns. For their benefit, we beg to say that the prac- 
 tice of employing a veterinary to do the work in a portion of his time has been fol- 
 lowed in some parts of the Province by good results, despite its disadvantages. 
 
 In support of the principle of inspection, little need be said. Its wisdom is 
 admitted in legislation as it is proven in experience. Inspection has long been recog- 
 nized as one of the primary essentials in effective government. Hence, we have 
 inspection of schools and of legal offices, of factories and bakeshops. It is being 
 
1909 MILK COMMISSION. 117 
 
 developed more and more by modern thought each year in the protection of pro- 
 perty and the safeguarding of human life, and in the larger cities it is now impos- 
 sible to even run an elevator without having it frequently passed by an inspector. 
 As regards milk, the principle of inspection of vendors and farms is now recognized 
 in the statutes of Ontario, as indeed it is recognized in a greater or lesser degree 
 in the statutes of almost every other civilized country. But in Ontario, at least, it 
 has been for the most part only perfunctorily enforced as regards vendors, and 
 scarcely at all as regards the sources of supply. Yet is it not as important to 
 supervise the source of the supply of the milk we drink as to supervise the source 
 of the supply of the bread we eat? Are not the invisible, insidious germs which 
 milk may convey as great a menace to the health of thousands of consumers as 
 the whirring, crushing machinery to the hundreds of employees of the factory? 
 Inspection cannot do everything, but it has been proven that inspection does do 
 much. 
 
 CIVIC CONTROL OF MILK SUPPLY IS BEST PLAN. 
 
 Admitting the principle, therefore, what of the plan? Inspection to be of 
 value must be thorough, must be systematic, must be backed by authority. How 
 then can it be most effectively accomplished ? We have no hesitation in saying that 
 it can be best accomplished by each municipality looking after its own supply, and 
 inasmuch as the responsibility is already on the municipality to protect its citizens, 
 we believe they should be given authority commensurate with their responsibility. 
 We would strongly recommend that every city and town be given the utmost free- 
 dom to make inspections at every stage from the cow to the consumer, and should 
 have power to keep out of their municipality any milk believed to be contaminated. 
 At present, consuming municipalities have partial inspectoral powers, but their 
 hands are tied; we would urge that the tether be cut, and we are confident such 
 freedom would not lead to friction any more than the freedom of the average man 
 incites him to quarrel. Local autonomy was the argument at the basis of the 
 "crazy quilt patch work" amendment of 1900, by which the officers of both muni- 
 cipalities concerned must go together and concur. The results of that policy should 
 be sufficient condemnation. Furthermore, it is absurd to expect a township, for 
 instance, to go to the trouble and expense of maintaining a system of inspection 
 for the benefit of a neighbouring city. We respectfully submit that it is not a 
 question of municipal rights; it is a question of buyer and seller. If it were pos- 
 sible for the individual consumer of the city to go to the producer in the country 
 and say "if certain simple regulations are adopted, I shall purchase from you," 
 no possible objection could be raised. That would merely be a matter of agree- 
 ment between producer and consumer, be'tween seller and buyer. Moreover, it 
 would be merely what is done every day here in Ontario by the big dairy companies 
 of the larger cities and by our condensing factories, who send inspectors regularly 
 to the farms. It is not possible for the individual consumer to take these precau- 
 tions to protect himself, and so in our system of governmental organization the 
 responsibility of protecting the individual in such matters has been placed on 
 the body corporate, which in turn has appointed a health officer for this purpose. 
 This recommendation therefore resolves itself merely into giving the municipalities 
 machinery to adequately discharge the responsibility imposed on them. That they 
 are anxious to do the work is shown by the practical unanimity of view expressed 
 by health officers in preceding pages. 
 
118 KEPOET OF THE Fo. 55 
 
 PRECEDENTS IN ONTARIO AS WELL AS ELSEWHERE. 
 
 But sound and unassailable as is this proposition in theory, it is equally sound 
 and unassailable in practice and in precedent. Eeference has already been made 
 to the fact that a few municipalities, notably Ottawa and London, have already 
 adopted such a system of inspection with the consent of the dairymen, and it ia 
 not necessary to go farther for an illustration of the splendid results to be 
 achieved. We have shown also that the principle of civic control of the milk sup- 
 ply is exercised across the line not only by Eochester, Syracuse, New York, Chicago 
 and Detroit, which we visited, but als'o by practically every other city in the United 
 States. The same principle is cleverly embodied in the model Dairy Bill of Vic- 
 toria Colony, previously mentioned. In this Bill the city and all the farms supply- 
 ing milk thereto are constituted a "milk area/' and an officer is given jurisdiction 
 in that milk area. The following clause will illustrate: 
 
 "The municipal district of Ballarat and Ballarat East together 
 with the whole of the premises of each and every dairy farm or dairy 
 outside such municipal districts wherever situated from which milk 
 is sold within any of such municipal districts shall constitute a milk 
 area and be called the Ballarat Milk Area." 
 But fortunately we need look no farther than the Ontario Statutes for pre- 
 cedents in this matter. Although it has never been put into actual practice, "The 
 Milk, Butter and Cheese Act of 1908" gives towns and cities the right to appoint 
 inspectors with the approval of the Minister of Agriculture, as the following quo- 
 tation from clauses 13 and 14 will show : 
 
 "Upon the recommendation of the Minister of Agriculture, the 
 Lieutenant-Governor-in-Council may appoint one or more persons as 
 inspectors for the enforcing of the provisions of this Act, who shall be 
 known as Dairy Inspectors. The Lieutenant- Governor-in- Council may 
 determine the remuneration to be paid to such inspectors. All dairy 
 inspectors appointed under this Act shall have free access and ad- 
 mission to all cheese factories and creameries and premises upon 
 which milk or cream is offered for sale located within the Province and 
 to all lands adjoining the same, and to the premises of all persons 
 supplying milk or cream to any cheese factory or creamery, or for sale 
 in cities, towns or incorporated villages," etc. 
 In recognition of the same principle and the same necessity, the following 
 clauses from the same Act are of importance: 
 
 "The owners or board of management of any creamery in the 
 Province of Ontario may make such rules and regulations as may be 
 advisable for the due carrying on of the business of the creamery. 
 
 "The patrons of all creameries may be required to subscribe 
 their names to such rules and regulations, and the rules and regu- 
 lations shall be binding on the patrons, owners and board of man- 
 agement who have so subscribed.'' 
 
 In thus according to the manager of a cheese factory the right to inspect at 
 the source of supply, all quibbles about "municipal rights" are effectively dis- 
 posed of. With the wisdom of the Legislature of 1908 in this regard, we heartily 
 concur; but we believe that it is equally as wise that cities and towns should have 
 the same authority as managers of cheese factories. The motive which prompted 
 extending this supervision for cheese factories was commerce; the motive which 
 
1909 MILK COMMISSION. 119 
 
 impels us to urge similar supervision for municipalities is human health; and we 
 do not think that the Legislature can afEord to affirm that commerce is of more 
 importance than human life and health. 
 
 Thus, in this recommendation we do not rely on theories or foreign precedents, 
 sound though they be; we seek merely to give vitality and working form to the 
 precedents and principles already laid doiyn by the Legislature of this Province. 
 
 SCORE CARD SYSTEM, CLEANLINESS, COLDNESS. 
 
 From the principle and plan of inspection, it is pertinent to pass to the 
 points to be observed and the benefits to be aimed at in that regard. In this con- 
 nection, we heartily commend the score card as admirably adapted to systematize 
 the work, facilitate record keeping and simplify eifort, both from the standpoint 
 of the inspector and the inspected. A copy of a score card will be found in the 
 appendix. Under it, various points are given for cleanliness, ventilation, water 
 supply, healthfulness of cattle, and so forth, making a total possible of one hun- 
 dred. It has been found in some places that a high score has a real commer- 
 cial value by enhancing the price and securing a better market, and in Western 
 Ontario a graduate of the Agricultural College stated that he was able to get better 
 prices for his milk by having a reputation for sanitary care. 
 
 Whatever the system, first prominence should be given to the importance of 
 cleanliness and coldness at every stage in the handling of milk. About this there 
 is nothing new or novel. Science, in showing the dangers of contamination and 
 demonstrating the influence of temperature in developing bacteria, has illuminated 
 the need for care and emphasized the value of ice ; but even before science supplied 
 the explanation, it was recognized that milk should be handled carefully and kept 
 cold. At the same time we are convinced by what we have seen in all parts of this 
 Province that there is still considerable room for improvement in this regard on 
 the part of all concerned. We are not disposed to exact conditions which might 
 be criticized as "fads," but it should always be remembered that milk is a food for 
 human consumption and it should be handled accordingly. We believe that every 
 dairy barn should be lime-washed repeatedly and that the practice of removing the 
 dung to at least fifty feet from the barn, or, better still, spreading it on the fields, 
 should be more generally adopted. There should be no stagnant pool or other ob- 
 jectionable nuisance in the barnyard. A little attention to draining and grading 
 the barnyard will remove the conditions of mud and manure through which cows 
 often have to wade to get to the stable and which renders it difficult to keep the 
 animals clean. The stable should preferably be of cement floor, for that is more 
 easily kept clean and free from objectionable odour arising from soakage; but, 
 equally important, it should have plenty of sunlight and ventilation. The hind 
 quarters and udders of the cows should be clipped when they enter the stable for 
 the winter, and the cattle should be brushed every day some little time before milk- 
 ing to secure greater comfort to the animal and prevent dirt from the animal drop- 
 ping into the milk pail. In the milking the first drawn milk should be discharged, 
 as it contains large numbers of bacteria. A small-top pail has been found to lessen 
 the dangers of contamination from dust or particles from the cow by twenty-five 
 pev cent. The milk should be removed from the stable immediately it is drawn 
 from the cow. Each dairy farm should be equipped with a milk house, which need 
 not be expensive, but which should be kept clean and should be supplied with a 
 plentiful quantity of pure cold water, or preferably ice. Especially in the summer 
 
120 
 
 KEPOET OF THE 
 
 No. 55 
 
 months, too much stress cannot be laid on the importance of prompt chilling and 
 keeping the milk cold. Below forty-five the bacteria will not multiply ; from forty- 
 five to fifty-five, they multiply slowly ; while around seventy, which milk frequently 
 reaches before being delivered to the consumer in the hot weather, they double 
 every half hour. It necessarily follows that the same scrupulous care as to their 
 personal cleanliness should be exercised by those who are doing the milking or 
 milk handling, and in no case should anyone exposed to a contagious disease be 
 allowed to have anything to do with the handling of milk. The hands should 
 always be washed before milking, and the practice of wetting the hands before 
 starting or during milking cannot be regarded as other than filthy. Assuming 
 the cows are healthy, produce the milk under conditions of absolute cleanliness, 
 handle it with the same care, chill quickly and keep cold until used, and the problem 
 
 Impossible to get clean milk from dirty cows. 
 
 has been solved. We are firmly convinced that it is easily possible to produce good 
 sanitary milk in the average Ontario barn without any more radical changes than 
 strict cleanliness and prompt chilling, and these are not expensive. 
 
 TACTUL VETERINARIAN COULD ACCOMPLISH MUCH. 
 
 It is easily conceivable that the visit of a veterinarian-inspector three or four 
 times a year, making tactful suggestions and encouraging improvements in all 
 lines, would have a wonderfully beneficial effect, but it is not to be expected that 
 any revolution can be wrought in a week or a month. It must be a gradual pro- 
 cess of education and peaceful persuasion. Tact on the part of the inspector will 
 always accomplish more than stern authority. Two of the great difficulties to be 
 met with are the tenant farmer and the man with the old bam. Many of these 
 instances were observed in different parts of Ontario. The one cannot be expected 
 
1909 
 
 MILK COMMISSION. 
 
 121 
 
 to make extensive improvements, and the other cannot be expected to pull down 
 the old, poorly-lighted and poorly ventilated structure. A few might have to go 
 out of the dairy business — the business of producing human food — ^but for the 
 most part both can clean up their premises and make the best of their circum- 
 stances. Let it not be thought that there is contemplated any such thing as an 
 invasion of "personal liberty." The manufacturer may not run his factory until 
 he has conformed to certain necessary regulations for the protection of his em- 
 ployees; the baker may not make his bread until he has conformed to a standard 
 which will safeguard his consumers; the man in the city may not build a house 
 without considering its efPect on his neighbour or the health of the occupant through 
 unsanitary conditions. A score of such illustrations could be adduced to indicate 
 the methods by which modern society seeks to protect itself, and in their reflected 
 
 Newly constructed, recognizing the value of sunshine and ventilation. 
 
 light show the reasonableness of the suggestion that there should be similar super- 
 vision in connection with the dairy business, which comes so closely in touch with 
 everyone. Furthermore, we believe the intelligent and progressive farmers and 
 dairymen appreciate the benefits which informed and informing inspection would 
 mean to them. In those sections where it has been carried on systematically, it 
 is not only not resented, but welcomed, and we are glad to bear testimony to the 
 splendid manner in which farmers are co-operating with health officers and vet- 
 erinarians for improved conditions. We desire to see this co-operation extended 
 to all parts of the Province with the same excellent results. But we would like 
 to lay stress on the fact that the work must be carried on in a spirit of co-operation 
 rather than by antagonistic authority. For the intelligent and progressive farmer 
 who is honestly doing his best, there should be every assistance and encouragement ; 
 for the man who by persistent and deliberate carelessness gambles with the health 
 and perhaps the lives of his customers and their children, there should be no more 
 
123 EEPOET OP THE No. 55 
 
 sympathy than there is for the man who puts little apples in the bottom of the barrel 
 and decayed ones in the centre, or the manufacturer who makes use of peanut 
 shells to make breakfast food. 
 
 , , THE TUBERCULOUS COW MUST GO. 
 
 With a system of thorough inspection should be launched a strong and intel- 
 ligent effort to combat tuberculosis among cattle, the ravages of which in this Pro- 
 vince make it at once the most dreaded and destructive of bovine diseases. This 
 aspect of the question must be considered from two standpoints — from the stand- 
 point of the financial loss to dairymen which it annually entails, and from the 
 more important and likewise more controversial standpoint of the loss of human 
 life through contaminated milk. 
 
 That there is a steady annual financial loss through the wasting and death 
 of tuberculous cows, there can be no doubt, but the amount cannot even be estimated 
 as no records are kept. As to the prevalence of the disease, there is a wide range 
 of opinion. Special enquiries were made. In "Western Ontario, veterinarians 
 stated that twenty to twenty-five per cent, of the cattle were diseased. In Toronto, 
 an eminent veterinarian expressed the opinion that not more than five per cent, 
 of the ordinary dairy cattle suffered, but that it was much more prevalent in the 
 pure-bred cattle. In Eastern Ontario, the estimate was placed at fifteen to twenty 
 per cent., but of a herd of 118 well bred Jerseys on a farm near Ottawa, 90 re- 
 acted to the tuberculin test in 1908, although all were splendid looking and appar- 
 ently healthy animals. Of the 1978 cattle which, according to the latest report, 
 were voluntarily tested under the supervision of the Health of Animals Branch at 
 Ottawa as a result of the free distribution of tuberculin, 263, or about 12 per 
 cent., reacted. Of course it is to be remembered that these were suspected of be- 
 ing infected and the percentage may not be representative. These figures, although 
 necessarily only estimates, will give some idea of the magnitude and seriousness 
 of the problem. With 1,075,496 milch and 1,595,088 other cattle in the Province 
 according to the figures of 1909, even the lowest estimate of five per cent, means 
 there are over 125,000 more or less tuberculous animals. It is to be feared, how- 
 ever, that the true total would be nearer double that number. Erom the point of 
 view, therefore, of the dairy and beef industry, strong and intelligent steps should 
 be taken to curtail the ravages of bovine tuberculosis. 
 
 TUBERCULOSIS FROM CONTAMINATED MILK. 
 
 We, however, are chiefly concerned with the question of the danger of tuber- 
 culosis from contaminated milk, and are first confronted with the old scientific 
 controversy — "is bovine tuberculosis communicable to man ?" If it is not, the mat- 
 ter is easily disposed of, but if it is, then there is a grave situation to be faced, and 
 faced candidly. 
 
 It is not necessary here to go at any great depth into the intricacies of the 
 controversy which has raged in the scientific world for some years past. The story 
 may be briefly told. Tuberculosis is not hereditary, but a person may inherit a 
 predisposition to it. There are two schools of thought— one maintaining that 
 tuberculosis is almost entirely caused by " inhalation," that is, by breathing in germ- 
 laden air; the other maintaining that a large percentage is caused by "ingestion," 
 that is, the germ being taken into the digestive tract with tuberculous milk or other 
 products. Prof. Eobert Koch, the eminent German scientist, is the chief exponent 
 
1909 
 
 MILK COMMISSION. 
 
 123 
 
 of the first school; Von Behring, another eminent German scientist, is the chief 
 exponent of the second school. , 
 
 But the controversy has largely hinged on the &*tatement of Koch in 1901. 
 When he discovered in 1883 that tuberculosis was caused by a germ, he also ex- 
 pressed the view that the bacilli were the same in the bovine and human species. 
 This was accepted as authoritative until Koch startled the scientific world in 1901 
 with the statement that the disease was different in man and cattle, and therefore 
 was rarely, if ever, communicable, and there was no need for preventing the use of 
 products of tuberculous animals for food. This was not so readily accepted. Instead, 
 the German and British Government both appointed commissions composed of their 
 leading scientific men to carry on independent enquiries. These commissions pro- 
 nounced against the Koch view. Of 56 different "cultures" examined by the Ger- 
 
 Tuberoulin-tested herd from which milk is sold profitably at five cents a quart. 
 
 man Commission, 6, or over ten per cent, were held to be of bovine origin. Of 
 60 cases investigated by the British Commission, 14 were declared to be of bovine 
 origin. Invariably the cases were found among children. The British Commission 
 in its Interim Eeport in 1907, the latest such utterance on the question, said : 
 
 "There can be no doubt but that in a certain number of cases the tuberculosis 
 occurring in the human subject, especially in children, is the direct result of the 
 introduction into the human body of the bacillus of bovine tuberculosis ; but there 
 also can be no doubt that in the majority at least of these cases the bacillus is in- 
 troduced through cows' milk. Cows' njilk containing bovine tubercle bacilli is 
 clearly a cause of tuberculosis and of fatal tuberculosis in man. Of the 60 cases 
 of human tuberculosis investigated by us, fourteen of the viruses belonged to Group 
 I., that is to say, contained the bovine bacillus. If, instead of taking all these sixty 
 cases, we confine ourselves to cases of tuberculosis in which the bacilli were appar- 
 ently introduced into the body by way of the alimentary canal, the proportion of 
 
124 EEPOET OF THE No. 55 
 
 Group I. becomes very much larger. Of the total sixty cases investigated by us, 
 twenty-eight possessed clinical histories indicating that in them the bacillus was 
 introduced through the alimentary canal. Of these, thirteen belong to Group I. 
 Of the nine cases in which cervical glands were studied by us, three, and of the 
 nineteen cases in whioh the lesions of abdominal tuberculosis were studied by us, 
 ten belong to Group I. These facts indicate that a very large proportion of tuber- 
 culosis contracted by ingestion is due to tubercle bacilli of bovine source. A very 
 considerable amount of disease and loss of life, especially among the young, must 
 be attributed to the consumption of cows' milk containing tubercle bacilli. The 
 presence of tubercle bacilli in cows' milk can be detected, though with some diffi- 
 culty, if the proper means be adopted ; and such milk ought never to be used as 
 food. There is far less difficulty in recognizing clinically that a cow is distinctly 
 suffering from tuberculosis, in which case she may be yielding tuberculous milk. 
 The milk coming from such a cow ought not to form part of human food, and, in- 
 deed, ought not to be used as food at all. Our results clearly point to the neces- 
 sity of measures more stringent than those at present enforced being taken to pre- 
 vent the sale or consumption of such milk." 
 
 In spite of the fact that he is in the minority, Koch has not yet entirely re- 
 ceded from the position he took in 1901, but is still experimenting. At the Inter- 
 national Congress on Tuberculosis, held in "Washington in 1908, he made it clear 
 in the presence of the most eminent scientists of the world that he still believed 
 that bovine tuberculosis was rarely transmitted to man and then only to infants. 
 His views were voiced in the following words, as reported on page 7-54 of the Offi- 
 cial Eeport: 
 
 "I would again call attention to the fact that human tuberculosis is the prin- 
 cipal point of attack, because eleven-twelfths of the patients perish through this 
 type of infection. I admit that bovine infection can occasionally occur, and I desire 
 not to be understood as disregarding the endeavour to extirpate bovine tubercu- 
 losis as far as these endeavours are dictated by agricultural and economic reasons. 
 But I mean that it would be wrong to give these proposals the leading place in front 
 of the efforts to combat human tuberculosis." 
 
 Along with the Koch view is to be taken the fact that in Japan, where there 
 are few cows, tuberculosis is rampant and in Cuba, where there is no bovine tubercu- 
 losis, as related on another page in the experience of Louisiana State, yet the same 
 prevalence exists. At the same time it must be borne in mind that the great majority 
 of the most eminent scientists declare the disease is transmissible ; and British and 
 American legislation, not to mention other countries, is shaped to combat that trans- 
 missibility. 
 
 PREVALENCE OF BOVINE BACILLI IN HUMAN BEINGS. 
 
 Admitting the transmissibility, therefore, your Commission are strongly of the 
 opinion that steps should be taken to protect the people of this Province from the 
 dangers of cantaminated milk. As to the extent of this danger, we made some 
 enquiries. Dr. W. F. Park, the eminent authoritj' on bacteriology in New York 
 stated that, roughly, 1.6 to 3% of all the deaths from tuberculosis in New York 
 City was due to bovine origin, and that twenty per cent, of the tuherculosis of 
 infants is of bovine origin. He had found no bovine bacilli in adults. Dr. 6. W. 
 Goler, of Eochester, who has been making some experiments of his own, declared 
 that fifteen per cent, of the tuiberculosis among children was of bovine origin. Dr. 
 J. G. Eutherford, Veterinary Director General for the Dominion, declared that it 
 
1909 MILK COMMISSION. 185 
 
 was admitted that at least seven or eight per cent, of the cases of tuberculosis were 
 of bovine origin, and his own opinion was that the percentage was a great deal 
 higher. 
 
 It must be remembered, of course, that every tuberculous cow does not give 
 tuberculous milk. Fortunately, only cows which have tuberculosis of the udder or 
 of the glands will impart the bacilli with the milk. Veterinarians agree that there 
 is not more than one or two per cent, of the cows of this Province which have 
 tuberculosis of the udder or glands. But the insidious nature of the disease is 
 such that it is impossible to tell when it may spread from other parts to the udder 
 and thereby get into the milk. There is an additional way by which the milk may 
 become contaminated, and that is, by reason of the excreta from a tuberculous cow 
 or the contaminated stable dust dropping into the milk through careless handling. 
 In this connection, E. C. Schroeder, M.D.V., one of the experts of the Washington 
 Bureau of Animal Industry, has found that the average cow passes thirty pounds 
 of excreta a day, and this would contain 37,800,000 tubercle bacilli. Hence, the 
 presence of a tuberculous cow in a stable is a menace to some extent, slight or 
 otherwise.' - * . - , 
 
 ~ METHODS USED I IN OTHER COUNTRIES. 
 
 The tuberculin- test, iniroduqed' by Koch in 1890, has been the most potent 
 factor- in the -flghting of. bovine tuberculosis. To some extent or other it is now 
 almost .uhiyersally used and is recognized as the most reliable diagnostic agent. 
 The great problem has always been, what to do with the cattle which react, in 
 order, to avoid heavy lossV In JPenmark, Prof. Bang has introduced the plan of 
 keeping the reactors. Separate f rbm. the rest of the herd and using them for breed- 
 ing purposes, boiling the milk before feeding it to calves or other stock. This has 
 had good results in Denmark and has been adopted with partial success in other 
 countries. In this connection it is important to read the words of Prof. Thomas 
 Carroll, jn an address at the Anti-Tuberculosis Congress in Ireland in 1908. He 
 said: 
 
 "It- is to Denmark we must look for the greatest reduction in deaths during 
 these thirty years, and there can be little doubt now that this reduction was due to 
 the exertions of Prof. Bang, to the measures taken by the Danish Government to 
 materialize Bang's suggestions, and to the great amenability of the Danish farmers 
 to the influence of their scientific men that works through the goverimiental de- 
 partments. We can learn a lesson from Denmark that even in public health co- 
 operation may be a great aid. It is perfectly clear that the important decrease in 
 human tuberculosis in Denmark was coincident with the measures taken for deal- 
 ing with tuberculosis of the animals of the farm. It has also been made evident 
 that much improvement is due to the spirit of co-operation and helpfulness which 
 exists in that country.'' 
 
 In England, reliance is placed on the physical and clinical test, and no cow 
 suffering from tuberculosis of the udder or in which tuberculosis can be detected 
 by emaciation or a general examination is allowed to be in a herd supplying milk 
 for human consumption. In addition, many cities make bacteriological examina- 
 tions, and any milk found to contain tubercle bacilli is followed up and the herd 
 submitted to the tuberculin test. 
 
 In the United States, the educational influence of the Federal Government 
 has been thrown on the side of a general application of the tuberculin test and a 
 
126 
 
 EEPOET OP THE 
 
 No. 55 
 
 few State Governments liave granted compensation. Compulsory tuberculin test- 
 ing has also been exacted as a condition of supplying milk to the following cities : 
 Minneapolis, St. Paul, St. Cloud, Alexandria, Duluth, Mankato, LitchMd, Will- 
 man, Albert Lea, Winona, and Montclair, N. J., the latter place being now the scene 
 of an elaborate legal and scientific test case on the question. 
 
 In Canada, about half a dozen towns and cities also demand the tuberculin 
 test. In Manitoba an amendment was passed in 1903 giving towns and cities the 
 right to insist on the tuberculin test, and Portage la Prairie, Stonewall and Nee- 
 pawa have taken advantage of it. According to figures on file at the Health of 
 Animals Branch at Ottawa, of 444 tests made at Portage since 1904, only 7 re- 
 acted and 3 were found suspicious; of 291 tests made at Neepawa since January, 
 1908, 36 reacted ; of 47 tested at Stonewall, 4 reacted and one was suspicious. In 
 
 Damp, dark stables like this'develop tuberculous cattle. 
 
 addition, of 772 tested at Calgary, 44 reacted, while at Moncton, N.B., of 1,480 
 tested since 1905, only 22 reacted and 10 were suspicious. 
 
 In Ontario, practically nothing has been done in recent years. 
 
 CALL FOR PREVENTIVE MEASURES WHICH WILL PREVENT. 
 
 With tliese facts and conditions staring us in the face, it is clear that some- 
 thing more should be done in this Province. What lines promise most effective 
 results ? It is, of course, to be remembered that this work at present comes under 
 the jurisdiction of the Health of Animals Branch at Ottawa, and it is encouraging 
 to know that Dr. Rutherford, head of that Branch, is Chairman of an International 
 Committee of experts who are now deliberating on the subject and who are ex- 
 pected to evolve a practical plan. In the meantime, we are of opinion that the 
 
1909 MILK COMMISSION. 127 
 
 provincial and municipal authorities should at least safeguard the milk supply for 
 human consumption. While probably nothing short of a general tuberculin test 
 will completely eradicate the disease from the dairy herds, we are aware that the 
 compulsory application of this test throughout the Province at the present time 
 would not be a practical policy, although of the opinion that at no distant date 
 power should be given municipal councils to enact by-laws for the tuberculin test- 
 ing of dairy cattle supplying milk to the municipality and for the removal from 
 the dairy herds of all those reacting. It is difficult to persuade dairymen to remove 
 five or six possibly dangerous cows to secure protection from one certainly danger- 
 ous. In other words, while ten or twelve might react to tuberculin, only one or two 
 might be giving actually contaminated milk. But point out a cow undoubtedly 
 diseased and undoubtedly giving contaminated milk, and its retention would be 
 too abhorrent to be thought of for a moment. 
 
 In 1896 an attempt was made, as shown in our review of the laws, to give local 
 boards of health power to enact by-laws requiring tuberculin testing, but the op- 
 position was so strong and continuous that the enactment was of no practical value 
 for reasons hitherto explained. We have, therefore, endeavoured to confine our- 
 selves to a moderate recommendation, in the hope that something of real value will 
 be done. We believe a start should be made along the lines of the British plan 
 by absolutely excluding from dairy herds all cows suffering from tuberculosis of 
 the udder or showing any physical signs of the disease, or whose milk on examina- 
 tion is shown to contain tubercle bacilli. This will not remove all tuberculous 
 cows, but it should remove the most dangerous, and will be a step in advance. This 
 work could be conducted as part of a system of inspection by a veterinarian. 
 
 But an equally important factor in the eradication of tuberculosis would be 
 the improved sanitation which a system of rigid inspection would usher in. There 
 is.no doubt but that one of the most potent causes of the disease in this Province is 
 the low, dark, close, foul-smeUing stables in which the cattle are housed. There 
 is equally no doubt but that one of the most potent enemies of disease is fresh air 
 and sunshine. Anything that will improve the light and ventilation will go a 
 long way to improve the health of the animals. The tuberculous cow must go. 
 
 SHOULD ALSO GUARD AGAINST OTHER DISEASES. 
 
 There are other diseases which unfortunately sometimes lurk in the milk sup- 
 ply. Of these the chief are typhoid fever, scarlet fever and diphtheria. Several 
 health ofiicers throughout the Province informed us of epidemics which within their 
 experience had been traced to the milk supply. John W. Trask, of the Public 
 Health and Marine Hospital Service in Washington, has compiled a long list of 
 milk-borne epidemics extending over a period of years, which throws some light 
 on the question of prevalence. His list of milk-borne typhoid epidemics aggregates 
 179, and includes 107 in the United States, 43 in Great Britain, 33 in Europe, 3 
 in Australia, 1 in New Zealand and 3 in Canada. Scarlet fever epidemics number 
 51, 35 in the United States and 36 in Great Britain; diphtheria epidemics aggre- 
 gated 35, 15 in the United States and 8 in England. The history of each epidemic 
 is given, showing the trail of the disease along a milk route and showing also that 
 as soon as the supply was stopped, the epidemic stopped. Some authorities estimate 
 that twenty-five per cent, of typhoid is milk-borne. 
 
 These figures indicate a seriousness which warrants a demand that all reason- 
 able precaution should be taken to safeguard the supply and a stipulation to this 
 
128 EEPOET OF THE' No. 55 
 
 effect should be embodied in any new legislation. None of these are bovine dis- 
 eases, and hence their dissemination through milk is the result of outside contamin- 
 ation, although diphtheria has been known to be caused by a diseased udder or dis- 
 eased teats. The most frequent means of infection, however, is from a person 
 suffering from one of the diseases milking or handling the milk, from a person 
 who is nursing or otherwise in contact with a victim of the disease milking or 
 handling the milk, or from polluted water being used in the washing of cans or 
 bottles. In fact it is sometimes carried by a milk bottle being taken from a house 
 where the infectious disease prevails. 
 
 All these things call for precautionary measures of the strictest nature. It 
 should be made an offence for anyone suffering from a contagious disease to handle 
 milk in any way, and close attention should be directed to see that all cans and 
 utensils are absolutely sterilized, instead of being merely rinsed with lukewarm 
 water as is too frequently the ease. 
 
 TRANSPORTATION AND RETAILING. 
 
 It will he seen that the danger of contamination from infectious diseases ex- 
 ists to almost as great an extent after the milk leaves the farm as before. For 
 this and other reasons equally obvious, no system of supervision is complete which 
 does not include the matter of transportation and vending. At present consuming 
 municipalities have powers of inspection within their territorial limits, and in fu- 
 ture legislation we believe this feature should be retained and its usefulness exten- 
 ded. There can be no doubt but that, especially in the- larger cities, a great deal of 
 contamination and high bacteria counts are attributable to careless handling after 
 the milk leaves the producer. Especially in the larger cities, where 24 to 36 hours 
 elapse before the milk reaches the door of the consumer, there is ample time and 
 opportunity for contamination unless strict supervision is exercised. An effort 
 should be made to keep the temperature below 55 degrees, in doing which a min- 
 eral wool wet blanket over cans packed in ice will he found useful ; to maintain strict 
 cleanliness at the premises of the retailer, and to see that the sterilizing of cans 
 and bottles is effectively done. This should also be systematized by use of a score 
 card, for a constant and through supervision in transit is as important as at the 
 source of supply. 
 
 In this connection, we believe that it should be made an offence to use a milk 
 bottle or can for any purpose other than that of milk container, and we would 
 strongly urge that bottles and cans should be rinsed in cold water as soon as emp- 
 tied. A recital of some of the uses to which milk bottles and cans are sometimes 
 put would prove disgusting. It is a simple matter to rinse them with water as 
 soon as emptied or leave water standing in them until collected, and the effect is 
 of material assistance in sterilizing and means an important step towards cleanli- 
 ness. The ideal milk container is one so inexpensive that it can be thrown away 
 immediately after being used and perhaps before long inventive genius will make 
 this possible. 
 
 Another factor in the distribution of milk is the shop, and this appears to 
 us to be the weakest link in the entire modern chain of milk distribution. While, 
 fortunately, only a comparatively small portion of the milk is sold in this way, 
 it cannot be denied that in hot weather it is sold under the worst possible condi- 
 tions. Surrounded frequently by vegetables, fruit, fish or other merchandise and 
 frequently exposed to a germ-laden atmosphere, it is not surprising that the bac- 
 
1909 MILK COMMISSION. 139 
 
 teria should always be counted in the millions. We believe it would be a distinct 
 improyement in the larger cities of the Province to provide that milk should be 
 sold in shops only in bottles, except in shops restricted to dairy products. This 
 plan has been adopted in Chicago^ Syracuse and other cities with good results and 
 ^s being adopted in Boston on the first of May next. 
 
 As a means of keeping milk vendors up to the standard, a few of the smaller 
 cities have found the publication of the tests to be of a very material assistance, 
 being more effective than fines and prosecutions. We believe municipalities should 
 be confirmed in the use of this' beneficent publicity. 
 
 It does not seem to us practical to fix a bacteria standard for the Province, but 
 we are convinced that a bacteriological laboratory and bacteria tests would be 
 foiind, by the larger cities at least, to be a distinct aid in the supervision of the 
 milk supply. While it might not be found practical to fix an arbitrary standard 
 for bacteria, it would be found that the number of bacteria constituted a reliable 
 index to the cleanliness and care exercised in ihandling the milk. At present 
 Boston has a municipal standard of 500,000 per cc., Eochester of 100,000, and a few 
 other places of 100.000. New York has a standard of 1,000,000, but found it 
 unworkable and modified it to provide that milk should not contain "an excessive 
 number." This great disparity indicates the difficulty of fixing a standard and is 
 due to the fact that a million of certain kinds of bacteria may be less harmful 
 than a few of certain other disease-producing types. Furthermore, dirty milk 
 kept cold would show a lower count than clean milk kept at a higher temperature. 
 Another point to be borne in mind is that the different "media" used by different 
 bacteriologists in making the counts produces different results. In a general way, 
 however, it would appear reasonable that milk with a count of a million would 
 contain more pathogenic germs than milk with a hundred thousand. A labora- 
 tory would keep a city informed on these points ; and repeated high counts, or the 
 discovery of tubercle or other pathogenic bacilli, would point to the source of 
 trouble, which might be easily remedied. Of twenty samples tested for your 
 Commission, we found the counts of milk from various parts of the Province 
 ranged from 50,000 to 75,000,000 per ec. 
 
 PASTEURIZATION NOT AN IDEAL, BUT MAY BE AN EXPEDIENT. 
 
 In preceding chapters there is much evidence to show that the process known 
 as pasteurization has received very considerable attention from your Commission. 
 As this process is being advanced to-day by some as the absolute and by others as 
 the partial solution of the problemj of a safe milk supply, we took advantage of 
 every opportunity offered, either by personal experience or literature, to possess 
 ourselves of the most authoritative information on this question. Our study and 
 observation impels us to the conviction that pasteurization cannot be considered 
 as a provincial ideal, but may be found necessary as a municipal expedient. In 
 ~these conclusions, we have deferred its consideration until after everything else 
 ' as we believe it should be adopted only after other measures have failed. 
 
 Pasteurization is so called because it was first introduced by the eminent 
 French scientist, Louis Pasteur. In his study of the diseases of wine around 
 1864, be discovered that heating would prevent souring and abnormal fermfenta- 
 tion. A few years later the process was applied to milk. Pasteurization therefore 
 means the heating to a point below boiling, which is 312 degrees P., but the term 
 as applied to milk also includes prompt and rapid cooling. Getting down to a more 
 
 5 M. c. 
 
130 EBPOET OF THE No. 55 
 
 precise definition as to temperature and length of time, pasteurization is found to 
 be a very elastic term. Some, we found ran milk over coils for 30 to 40 seconds 
 at a temperatiire of from 165 degrees to 185 degrees and called it pasteurization; 
 this is also known as "continuous" or "commercial" pasteurization. Others held 
 it for from 20 to 30 minutes at from 140 degrees to 157 degrees; this is known ., 
 as "scientific" pasteurization. Still others, like Chicago, have a sliding scale both 
 of time and temperature. Some few pasteurize after the inilk has been placed in 
 bottles and thereby avoid absolutely the possibility of further contamination ; others 
 pasteurize in open vats^ over coils or in closed holding devices. 
 
 The object of pasteurization is to kill the bacteria. But there are many kinds 
 of bucteria in milk and some are not so easily killed as others. On this point 
 hinges the question of the length of time required for effective pasteurization. 
 Moreover, the different kinds of bacteria have different influences. On this point 
 hinges the controversy over the wisdom of pasteurizing at all. When it is said 
 that a sample of milk contains one million bacteria per cc. (cubic centimetre), 
 which means a million infinitesimal germs in sixteen drops of milk, it must not 
 be supposed that they are all pathogenic or disease-producing. As a matter of 
 fact, it is probable that few are disease-producing, while a very large number are 
 lactic acid bacteria, which are not only harmless, but useful in that they are 
 Nature's check on the injurious bacteria. Thousands of people who do not know 
 the cause know that milk if kept a certain length of time — the higher the tem- 
 perature the shorter the time — will sour. Science explains that lactic acid bac- 
 teria are the cause. It is also known that milk spreads disease. Science explains 
 that certain pathogenic germs are the cause of tuberculosis, typhoid fever, scarlet 
 fever and diphtheria. They, "however, are not killed as easily by pasteurization 
 as the lactic acid germs. 
 
 Pasteurization has been in use in the larger dairies on this continent for at 
 least ten or twelve years. It finds greater favour with the large dairy companies 
 than with the small. "With few exceptions, the "continuous" process has been used 
 and the main object has been to destroy the lactic acid bacteria in order to pre- 
 vent souring. In large cities where milk had to be brought long distances and 
 where 34 to 36 hours elapsed before it reached the consumer, this was a material 
 commercial advantage. During recent years more attention has been paid to the 
 value of pasteurization as a means of preventing milk-borne diseases, and then 
 it was found that the existing system was all wrong. A continuous flow of milk 
 over a coil at a temperature of 160 degrees to 180 degrees killed the lactic acid 
 germs and prevented souring, but did not always kill the germs which, if present, 
 spread disease. Many eminent names might be quoted, but it is sufficient to say 
 that the weight of scientific testimony now agrees that nothing short of 140 degrees 
 for twenty minutes will assure absolute immunity from all disease germs, the tub- 
 ercle bacilli being the most resistent. Some say 140 degrees for thirty minutes or 
 157 degrees for twenty minutes. 
 
 But what of milk after pasteurizing? If only the lactic acid germs are 
 destroyed, then the pathogenic, freed from germicidal restraint, proliferate more 
 rapidly and there is an increase in virulence. If both lactic acid and pathogenic 
 are destroyed, milk cannot be disease-producing without reinfection, but unless 
 the milk is carefully handled, it will in the course of time become putrid, owing 
 to the presence of spores. But the destruction of the bacteria gives an evenness of 
 flavour specially valuable in butter-making. The other question is at to whether 
 pasteurization alters the taste or digestive quality of the milk. While there is con- 
 
1909 
 
 MILK COMMISSION. 
 
 131 
 
 siderable diversity of view on these points, the consensus of opinion takes the view 
 that the taste and nutritive quality are not altered to any serious extent. Naturally, 
 the higher the temperature, the more the milk is affected. There still remains to 
 be considered the effect of the dead bacteria; pasteurization only transforms milk 
 " from an aquarium to a cemetery." Eoseneau, of the Marine Hospital, Washing- 
 ton, who has done eminent original work on the question, found that dead bacteria 
 injected in guinea pigs proved fatal in a small percentage of cases, thus proving 
 that while not nearly as harmful as when alive, dead bacteria are not absolutely 
 innocuous. 
 
 But in spite of of its disadvantages, there can be no doubt that pasteurized 
 milk is much safer as human food than raw, dirty milk. 
 
 Up-to-date milk house. 
 
 MUNICIPALITIES MUST DECIDE. 
 
 Looked at from the laboratory standpoint, pasteurization is a splendid modern 
 plan to overcome the modern complications of transportation and delay which beset 
 the milk supply. It is a striking fact that its chief exponents, with the notable 
 exception of Mr. Nathan Straus, of New York, are laboratory men. Among 
 health officers charged with the practical work of protecting their citizens, it has 
 "not yet attained the same popularity, doubtless owing to the difficulties surround- 
 ing the practical enforcement of such a process. Across the line, Chicago is the 
 only large city to adopt it as a compulsory system, and then only if cattle are not 
 tuberculin tested, and not as a safeguard against other milk-borne diseases. The 
 story of Chicago is set forth in another chapter, but it offers little assistance to 
 Ontario. In our enquiries in this Province, we found little sentiment in favour of 
 pasteurization, and also little information on the question. 
 
13 i! EEPOET OF THE No. 55 
 
 For the Province there can be only one ideal — healthy cows, cleanly methods 
 and prompt chilling. This does not mean "certified" milk, but it should mean 
 reasonably clean milk. Any other ideal would be unworthy of the Province. 
 Pasteurization exponents urge that this is not possible and that in any event in 
 the meantime pasteurization should be adopted. The individual municipality 
 must decide this. We do not see any reason why the adoption of a policy of strict 
 and intelligent supervision, as outlined above, should not result in a reasonably 
 safe supply of milk for any Ontario city or town, all of which, with perhaps one 
 exception, have their supply within easy access. In pointing out that milk is a 
 cause of disease and urging sane precautions to prevent its dissemination, it is not 
 necessary to go to the other extreme and regard it as the chief cause of dis'ease, 
 which it is not. The menace of milk to infant life is pointed out in a previous 
 chapter, and the necessity for a special supply in the hot months is urged. Whether 
 that supply is clean and raw or clean and pasteurized is a detail, as both have shown 
 good results. There should be no pasteurization of dirty milk. But raw milk 
 enters into the daily food of the average adult in cities and towns to too small an 
 extent to be any alarming menace to his health. We believe that safe, clean milk 
 is a matter of self-respect as well as self-defence. If, however, a municipality 
 finds, by bacteriological examinations or otherwise, that a strict supervision does 
 not conduce to a safe milk supply, then pasteurization offers the best expedient 
 yet devised. 
 
 In anv event it is time municipalities undertook the regulation of pasteuriza- 
 tion. Si'-..]riied up, continuous pasteurization from the health standpoint is a de- 
 lusion resuU' .g only in false security; proper scientific pasteurization is effective 
 and comj. .atively non-injurious. If it is to be done at aU, it should be done 
 properly. The public should know what it is buying and no milk should be sold 
 as pasteurized unless it has been held at least 140 deg. for at least twenty minutes. 
 Milk which has been raised to 165 deg. for thirty seconds should be sold as "heated"' 
 milk and not as pasteurized. In this connection attention is directed to New 
 York labels on another page. A similar legal protection should be extended to 
 the term "certified." 
 
 To pasteurization, the most common objection heard is that it would result in 
 dirty barns and careless methods of handling. This may be a plausible theory but 
 should have no corroboration in actual practice. Pasteurization and inspection are 
 two entirely different things and should not be confused in private thinking or 
 legislative action. Pasteurization cannot make dirty milk clean, though it may 
 render it comparatively harmless. It cannot be too strongly emphasized that pas- 
 teurization as an expedient in no way mitigates the fundamental fact that inspec- 
 tion is a sanitary necessity based on a belief in cleanliness for the sake of cleanliness 
 as well as for the sake of protection. If a company desires to pasteurize because its 
 customers want that kind of milk or because the municipality regards it as an essen- 
 tial safeguard, there is the added responsibility on the municipality to see that it is 
 properly done ; but there is no less a responsibility on the municipality to maintain 
 a supervision that will assure cleanliness and care at every stage. Unless muni- 
 cipalities desire to undertake the work, which we do not anticipate, the responsi- 
 bility of pasteurization rests on the individual company; the duty of inspection 
 rests with the municipality. Pasteurization as a substitute for inspection should 
 not be tolerated. 
 
1909 MILK COMMISSION. 133 
 
 NEED OF CARE BY THE CONSUMER. 
 
 But after the producer has done his part, the vendor his and the municipality 
 theirs, there still remains one scource of possible contamination. That is after the 
 milk reaches the consumer. Carelessness in the home may undo carefulness at 
 every other stage. What happens after the milk reaches the individual might be 
 no particular business of the State, except that it is often due to ignorance of the 
 delicate nature of the food. The necessity for care is more especially true of 'the 
 city than the country. In the rural districts, milk is consumed as a rule a few hours 
 after being drawn, while in the city twelve to thirty-six hours elapse before it even 
 reaches the consumer. In the smaller cities and towns where milk is not delivered 
 in bottles, an open dish or pitcher is often left uncovered at the back door. Before 
 being taken into the house, it is almost certain to accumulate dust, if not more 
 serious contamination. Then it is often left standing in a warm kitchen, in a 
 refrigerator which does not refrigerate, or in some other place where it is sur- 
 rounded by fishj vegetables or onions, the odors of none of which improve the 
 milk. All these things are due to a little thoughtlessness which a clearer under- 
 standing of the nature of the milk and its bacterial action would quickly obviate. 
 Especially where it constitutes the chief food of a little child, too much care cannot 
 be exercised in keeping the milk clean and cold. 
 
 An apparatus for pasteurizing the milk is now being used in some homes, while 
 other housewives resort to the old practice of heating the milk before using it. It 
 is admitted that boiling injures the nutritive qualities of milk, but there can be 
 little objection to heating immediately before using if the boiling point is not 
 reached. 
 
 Only constant care on the part of producer, distributor and consumer will 
 result in a pure, wholesome milk supply. Any steps that may be taken to dissemin- 
 ate and illuminate this fundamental fact, either by teaching in the schools, dis- 
 tribution of literature or delivery of addresses, exhibitions or otherwise, must prove 
 eminently beneficial. 
 
 THE QUESTION OF PRICE. 
 
 One of the most frequent objections offered to any organized effort at reform 
 in connection with the milk supply is that it " will raise the price." We do not 
 believe a conscientious adoption of any of the suggestions herein made — and we 
 have sought to be more suggestive than censorious — would result in any material 
 increase to the consumer. We have found places in this Province where reforms 
 have been made, but where the consumer pays no more for his milk than in other 
 places where little attention has been paid to tlie matter. Moreover, milk is one 
 of the best and cheapest of foods. Providing always against the extortions of in- 
 jurious combines, the price may be left to the general laws of supply and demand. 
 It is important to note, however, that maintaining a sanitary standard in bakeshops 
 has not affected the price of bread nor driven bakers out of business; nor has the 
 inspection of factories raised the price of the articles manufactured or caused 
 manufacturers to retire. 
 
134 EEPOET OF THE No. 55 
 
 We would respectfully urge that no time be lost in dealing with the matters 
 ■herein referred to. In a young country of growing population, it is important to 
 start right. For the cities, this means grappling with the semi-social problems of 
 the protection of infantile life and adult life before the matter becomes too large 
 to be easily handled. For the Government of the Province it means giving legis- 
 lation and leadership to the individual municipalities. 
 
 All of which is respectfully submitted. 
 
 A. E. Ptne, Chairman. 
 J. E. Daegavel. 
 F. G. Macdiaemid. 
 
 W. F. NlCKLE, 
 
 W. Beet Eoadhouse^ Secretary. 
 
1909 
 
 MILK COMMISSION. 
 
 135 
 
 Copy of Suggestions which should be Printed in Heavy, Black Type on Strong Linen 
 
 and Posted in all Dairies. 
 
 DEPARTMENT OF HEALTH 
 THE CITYiOF 
 
 Rules and Regulations which must be observed by Farmers and Dairymen in the^Care of 
 Cows and Handling of Milk shipped to the City of 
 
 i 
 
 The Milk. 
 
 The Cows. 
 
 1. The cows must be kept clean. 
 
 2. Manure must not be permitted to 
 collect upon the tail, sides, udder and 
 belly of any milch cow. 
 
 Stables. 
 
 1. Cow stables must be well lighted 
 and ventilated. 
 
 2. Floors must be tight and well 
 drained. 
 
 3. Manure must be removed from the 
 stalls and gutters at least twice daily. 
 This must not be done during milking nor 
 within one hour prior thereto. 
 
 4. Walls and ceilings must be kept 
 clean. 
 
 5. The ceilings must be so constructed 
 that dust and dirt therefrom shall not 
 readily fall to the floor or into the milk. 
 
 6. Stables must be whitewashed at 
 least once a year. 
 
 The Watee Stjpply. 
 
 1. The water used in the barn and 
 for washing milk utensils must be free 
 from contamination. 
 
 The MrLK-HoTjSE. 
 
 1. A milk-house must be provided 
 which is separated from the stable and 
 dwelling-house. 
 
 2. It must be kept clean and must not 
 be used for any purpose except the hand- 
 ling of milk. 
 
 The Milkees. 
 
 1. No person having any communicable 
 disease, or one caring for persons having 
 such disease, must be allowed to handle 
 
 *l;he milk or milk utensils. 
 
 2. The hands of the milkers must be 
 carefully washed immediately feefore milk- 
 ing. 
 
 The Utensh-s. 
 
 1. All milk utensils, including pails, 
 cans, strainers and dippers, must be kept 
 thoroughly clean and must be washed and 
 scalded after each using. 
 
 1. Milk from diseased cows must not be 
 shipped. 
 
 2. The milk must not be in any way 
 adulterated. 
 
 3. The straining of milk must be done 
 in the milk-house only. 
 
 4. All milk must be cooled to a tem- 
 perature not above 55 degrees within two 
 hours after being drawn, and kept there- 
 after below that, and must be cooled to 50 
 degrees or less if not delivered at the 
 creamery twice daily. 
 
 5. The use of any preservative or colour- 
 ing matter is an adulteration, and Its use 
 by a producer or shipper will be a suffi- 
 cient cause for the exclusion of his pro- 
 duct from the city of . 
 
 Recommendations. 
 
 In addition to the preceding rules, the 
 Department makes the following recom- 
 mendations: 
 
 The Babnyard. 
 
 1. It should be well drained and dry, 
 and should be as much sheltered as pos- 
 sible from the wind and cold. 
 
 2. Manure should not be allowed to 
 collect in the barnyard and should not 
 be at any time in contact with a stable 
 or milk-house. 
 
 The Stable. 
 
 1. The cow stable should have an abun- 
 dance of light and ventilation. The ven- 
 tilation should preferably be from the 
 top. 
 
 2. There should be at least 600 cubic 
 feet of air space for each cow. 
 
 3. It is desirable that the place where 
 the cows are kept be used for no other 
 purpose. A cow barn should not be used 
 as a storage place for straw, hay or other 
 feeds, or as a waggon or tool house, as 
 the dust and dirt which accumulates in a 
 place of this character is liable to drop 
 into the milk while being drawn. 
 
 4. Stable floor should be made tight and 
 be of some non-absorbent material. 
 
 5. Cement or brick floors are the best. 
 
13fi 
 
 IJEPOET OF THE 
 
 No. 55 
 
 as they can be more easily kept clean 
 than wood or earth. 
 
 6. If the space over the cow is used for 
 storage of hay, the ceiling should be made 
 tight to prevent chaff and dust falling 
 through. The practice, somewhat com- 
 mon among farmers, of packing hay, etc., 
 on loose poles over the cows is exceed- 
 ingly bad, since it invites the collection 
 of dust and cobwebs, and the diflBculty of 
 keeping the stable clean is increased. 
 
 7. The stable should be whitewashed at 
 least once a month. 
 
 8. The manure gutter should be from 
 six to eight inches deep and should be 
 kept free from manure. 
 
 9. The use of land plaster or lime is 
 recommended upon the floors and gutters. 
 
 10. The flooring where the cows stand 
 should be short enough so that all manure 
 will be dropped into the gutter and not 
 upon the floor itself. 
 
 11. The floor should be swept at least 
 an hour before milking In order that the 
 dust may have a chance to settle before 
 the milking is begun. 
 
 12. If individual drinking basins are 
 used for the cows, they should be fre- 
 quently drained and cleaned. 
 
 The Cows. 
 
 1. I'he cows should be kept at all times 
 in a healthy condition and an examina- 
 tion by a veterinary surgeon should be 
 made twice a year. 
 
 2. The cows should be groomed daily, 
 and all collections of manure, mud or 
 other filth should not be allowed to re- 
 main upon their flanks, sides, udders, or 
 bellies during milking. 
 
 3. The clipping of long hairs from the 
 udder and the right side of the cow is 
 of assistance in preventing the collection 
 of filth, which may drop into the milk. 
 
 4. The hair on the tails should be cut 
 so that the brush will be well above the 
 ground. 
 
 5. In winter the tail may be clipped. 
 
 6. The cows should be bedded with saw- 
 dust, shavings, dried leaves, straw or 
 some equally clean material. 
 
 7. The use of horse manure for bedding 
 Is to be condemned. 
 
 8. 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 neck. 
 
 The Milking and Milkers. 
 
 1. The milkers should be clean. 
 
 2. Their hands should be thoroughly 
 washed with soap and water and carefully 
 dried on clean towels before milking. 
 
 3. Clean overalls and jumpers should 
 be worn during the milking of the cows, 
 should be used for no other purpose, and 
 when not in use should be kept in a clean 
 place protected from dust. 
 
 4. The hands and teats should be kept 
 dry during milking. 
 
 5. The practice of moistening the 
 hands with milk is to be condemned. 
 
 6. The first few streams from each teat 
 should be rejected, as this contains more 
 bacteria than the rest of the milk. 
 
 7. All milk drawn from the cows 30 
 days before and 10 days after calving 
 should be rejected, and also all milk from 
 diseased cows. 
 
 8. The pails in which the milk is drawn 
 should have as small an opening at the 
 top as can be used in milking. This ren- 
 ders the collection of dust less likely. 
 
 9. The milking should be done rapidly 
 and quietly, and the cows should be 
 treated kindly. 
 
 10. Dry fodder should not be fed to the 
 cows during or just before milking, as 
 dust therefrom will fall into the milk. 
 
 The Milk. 
 
 1. The milk should be removed as soon 
 as drawn to the milk-house and strained 
 and cooled to the proper temperature at 
 once. 
 
 2. A good plan is to strain the milk 
 into cans which are standing in ice water 
 which reaches the neck of the can. 
 
 3. The more rapidly the milk is cooled 
 the safer it is and the longer it will keep 
 sweet. 
 
 4. Ice should be used in cooling, as very 
 few springs are cold enough for the pur- 
 pose. 
 
 5. If aerators are used, they should 
 stand where the air is free from dust or 
 odour, and on no account should they be 
 used in a stable. 
 
 6. Milk strainers should be kept ex- 
 ceedingly clean, and scalded a second 
 time just before using, and if cloth strain- 
 ers are used, several of them should be 
 provided in order that they may be fre- 
 quently changed during the straining of 
 the milk. 
 
 By order of the Board of Health. 
 
1909 MILK COMMISSIOlf. 137 
 
 SANITARY INSPECTION OF DAIRIES. 
 Dairy Score Card. 
 
 Adopted by the Official Dairy Instructors' Association of the 
 United States. 
 
 Owner or lessee of farm 
 
 P. 0. address State 
 
 Total number of cows Number milking 
 
 Gallons of milk produced daily 
 
 Product is retailed by producer in 
 
 Sold at wholesale to 
 
 Por milk supply of 
 
 Permit No Date of inspection 190 . 
 
 Eemarks 
 
 (Signed) , 
 
 Inspecttr. 
 
138 
 
 KEPOKT OF THE 
 
 No. 55 
 
 DETAILED SCORE. 
 
 Eauipment. 
 
 Score. 
 
 Per- 
 fect. 
 
 AUow- 
 ed. 
 
 Methods. 
 
 Score. 
 
 Per- AUow- 
 fect. ed. 
 
 cows. 
 Health 
 
 Apparently in good health 1 
 
 If tested with tuberculin 
 once a year and no 
 tuberculosis is found.or 
 if tested once in six 
 months and all react- 
 ing animals removed... o 
 
 (If tested only once a year 
 and reacting animals found 
 and removed, 2.) 
 Comfort 
 
 Bedding 1 
 
 Temperature of stable 1 
 
 Food 
 
 Water 
 
 Clean 1 
 
 Fresh 1 
 
 Light : Four sq. ft. of glass per 
 
 cow 
 
 (Three sq. ft, 3; 2 sq. ft, 2; 
 1 sq. ft., 1. Deduct for uneven 
 distribution.) 
 Ventilation : Automatic system 
 
 (Adjustable windows, 1.) 
 Cubic feet of space for cow; 
 
 500 to 1,000 feet 
 
 (Less than 500 feet, 2; less 
 than 400 feet, 1; less than 300 
 feet, 0.) 
 
 STABLES. 
 
 Location of stable 
 
 Well drained 1 
 
 Free from contaminating 
 
 suroiindings 
 
 Construction of stable 
 
 Tight, sound floor and 
 
 proper gutter 
 
 Smooth, tight walls and 
 
 ceiling 1 
 
 Proper stall, tie, and 
 
 manger 1 
 
 UTENSILS. 
 
 Construction of utensils . . . 
 Water for cleaning 
 
 (Clean, convenient, and 
 abundant. ) 
 
 Small-top milking pail 
 
 Facilities for hot water or 
 
 steam 
 
 Milk cooler 
 
 Clean milking suits 
 
 , HANDLING THE MILK. 
 
 Location of milk room 
 
 Free from contaminating 
 surroundings 
 
 Convenient 
 
 Construction of milk room . 
 
 Floor, walls, and ceiling. . 
 
 Light, ventilation, screens 
 
 Total 40 
 
 cows AND STABLES. 
 
 Cleanliness of cows 
 
 Cleanliness of stables 
 
 Floor 2 
 
 Walls 1 
 
 Ceiling and ledges 1 
 
 Mangers and partitions. . 1 
 Windows 1 
 
 Stable air 
 
 Barnyard clean and well 
 drained 
 
 Removal of manure daily to 
 
 field or proper pit 
 
 (To 50 feet from stable, 1.) 
 
 DTENSILS AND MILKING. 
 
 Care and cleanliness of 
 
 utensils 
 
 Thoroughly cleansed 5 
 
 Inverted in pure air 3 
 
 Cleanliness of milking 
 
 Clean, dry hands 3 
 
 Udders washed and dried 6 
 (Udders cleaned with moist 
 cloth, 4; cleaned with dry 
 cloth at least 15 minutes be- 
 fore milking, 1.) 
 
 HANDLING THE MILK. 
 
 Cleanliness of attendants . . . 
 
 Milk removed immediately 
 from stable 
 
 Cleanliness of milk room ... 
 
 Prompt cooling. (Cooled im- 
 mediately after milking each 
 cow) 
 
 EflScient cooling; below 50° F. 
 
 (51° to 55*. 4; Se" to 60«, 2.) 
 
 Storage: below 50° F 
 
 (50° to 55°, 2; 56° to 60°, 1.) 
 
 (For jacket or wet blanket 
 allow 2; dry blanket or cov 
 ered wagon, 1.) 
 
 Total 
 
 Scope fop equipment + Scope fop methods. 
 
 Note 1.- 
 NoTE 2.- 
 
 60 
 
 I isease in am 
 
 I.— If any filthy condition is fonnd, particularly dirty utensils, the total score shall be limited tn 
 !.— If the water IS exposed to dangerous contamination or there is evidence of the nresenceof . rf 
 1 cals or attendants, the score shaU be 0. s fieoence oi a a 
 
 Final scope. 
 
 49. 
 dangerous 
 
1909 MILK COMMISSION. 139 
 
 SUMMER CARE OF SICK BABIES. 
 
 The following circular was prepared for use in connection with Infants' Milk 
 Depot Work by the " Conference on the Summer Care of Babies," representing the 
 Departments of Health and of Education, and fifty hospitals, dispensaries, settle- 
 ■"^Hients, and other agencies in New York: 
 
 4,500 BABIES DIED in New York City last summer from diarrheal diseases. 
 Most of them died because they were given improper food. They could have been 
 saved if they had been taken to the doctor at the beginning of their illness, and 
 had been properly fed. 
 
 In hot weather, two or three loose moverruents a day, even though the baby 
 seems to be well, may indicate the beginning of serious illness ; a doctor should see 
 the baby at once. Eemember that it is far easier to keep the baby well than to 
 oure it when sick. 
 
 The baby is sick when it vomits or has diarrhea, and it is seriously sick when 
 it has several loose green passages a day containing mucus and curds. Improper 
 food is the cause of such illness; therefore stop all food, give cool boiled water and 
 take the baly to a doctor at once. In summer it is dangerous to wait. 
 
 Beeast-ped Babies often vomit or have diarrhea because the mother is sick 
 or tired out and her milk is poor. 
 
 Improper food 
 Irregular meals- 
 Lack of rest and sleep 
 Too frequent or too 
 prolonged nursing 
 
 weaken the mother and injure her milk. 
 
 These causes act especially in hot weather. 
 
 Nursing Mothers sihould therefore keep themselves well and their milk in 
 good condition, by eating at regular hours, three plain, well-cooked meals a day, 
 and they should drink water between meals. They should nurse the baby at 
 regular hours. They should keep their bowels regular; constipation in a nursing 
 mother often causes colic in her baby. Large quantities of tea, coffee and beer do 
 not improve the quality of a mother's milk and may be injurious to her baby. 
 So long as the mother keeps well the baby will be well. 
 
 If the mother is ill or " run down " or the baby has diarrhea and vomiting, 
 she should consult a doctor at once and before giving the baby other foods or 
 bottle-feeding. The quality of the mother's milk may be improved by improving 
 her health. 
 
 Bottlb-eed Babies often have diarrhea and vomiting because the milk used 
 is bad and old, or the feedings are not properly prepared or properly kept, or the 
 nursing-bottles and nipples are dirty. 
 
 Bottle-fed babies must be given only good milk which is kept constantly 
 
 "covered and on ice. Use milk furnished by the milk depots or diet kitchens; if 
 
 the milk stations are not convenient, get good bottled milk which is delivered 
 
 every morning. If the milk cannot be kept properly cooled it should be boiled as 
 
 soon as received. 
 
 Prepare the feedings for the baby exactly as the doctor directs. Feed the 
 baby at regular hours. Each feeding should be heated to a proper temperature in 
 the nursing bottle before it is given to the baby. Taste a spoonful of the milk 
 
140 EEPOET OP THE No. 55 
 
 immediately before giving it to the baby to be sure that it has not soured. If the 
 milk is not sweet do not give it to the toby. 
 
 As soon as the bottle used by the baby is empty it should be thoroughly 
 washed with cold water, then cleansed with borax and hot water (teaspoonful of 
 borax to a pint of water). The empty bottles should be put upside down -on a 
 shelf. The hottles should he boiled just before filling for the next feeding. The 
 nipple should be thoroughly washed after each nursing with hot water, and when 
 not in use should soak in borax water in a covered glass; the nipple must be 
 rinsed in boiling water just before the baby uses it. 
 
 Clothing. — During the very hot days, or if the baby has fever, remove 
 nearly all the clothing. A muslin slip or gauze shirt is enough. A baby with 
 fever will not catch cold. 
 
 Bathing. — A baby should have one tub bath every day; on very warm days 
 from two to four genera;! spongings with cool water. If the baby has fever sponge 
 it with cool water every two or three hours and place cool, wet cloths on its head. 
 
 Peesh Air. — Babies, sick or well, must have fresh air. Keep the baby in the 
 largest, coolest room in the house or apartment. Keep as little fire as possible. 
 Keep the rooms free from garbage, soiled clothes and rubbish. Leave the windows 
 open day and night. Avoid the sun on hot days. Select the shady side of the 
 street and the shade of the parks, recreation piers and roofs. 
 
 Sleep and Quiet.- — Keep the baby quiet. Let it sleep alone and let it 
 sleep as much as possible. Lay it on a firm bed, not on feather pillows. Keep 
 the baby and bedclothes clean. Change the diaper and bedclothes as soon as 
 soiled, and sponge the baby with a soft cloth and cool water. If this is done the 
 baby will not be so restless and will sleep better. Do not give "soothing syrup" 
 to make the baby quiet, and do not let the baby hang on the nipple or suck a 
 "baby comforter." 
 
 Diapers. — Diapers should be carefully was'hed as soon as they become soiled, 
 and then dried in the open air. Do not use a soiled diaper a second time before 
 washing it. 
 
1909 
 
 MILK COMMISSION. 
 
 141 
 
 MODIFIED MILK MIXTURES FOR WELL BABIES. 
 
 These Formulae are those Prescribed and Recommended by the Physicians of the Staff of 
 the Hospital tor Sick Children, Toronto. 
 
 Formula No. 1 — For 1 to i Weeks: 
 
 16 per cent. Cream, 1^ oz. 
 Whole Milk, 3-4 oz. 
 Milk Sugar, 7 drams. 
 Lime Water, 3-4 oz. 
 Boiled Water to 18 oz. 
 Fill 9 bottles, 2 oz.'eaeh. Feed every 
 2 hours. 
 
 Mixture, 5 cents. 
 Bottle deposit, 45 cents. 
 
 Formula No. 2 — For 2 to 3 Months: 
 
 16 per cent. Cream, 3 oz. 
 Whole Milk, 3 oz. 
 Milk Sugar, 9J^ drams. 
 Lime Water, 1 oz. 
 Boiled Water to 24 oz. 
 Fill 8 bottles', 3 oz. each. 
 3^ hours. 
 
 Mixture, 7 cents. 
 Bottle deposit, 40 cents. 
 
 Feed every 
 
 Formula No. 3 — For 4 /o 5 Months: 
 
 16 per cent. Cream . . . .4:}^ oz.: — 5^ 
 
 Whole Milk 9 oz.— 10^ 
 
 Milk Sugar 12 drams — 12 
 
 Lime Water 1J4 oz. — lyi 
 
 Boiled Water to 35 oz.— 42 
 
 Fill 7 bottles, 6 oz. each. Feed every 
 3 hours. 
 
 Mixture, 12 cents. 
 Bottle deposit, 42 cents. 
 
 t 
 Formula No. 4 — For 6 to 7 Months: 
 
 16 per cent. Cream, 4J^ oz. 
 Whole Milk, 13>^ oz. 
 White Sugar, 1 oz. 
 Table Salt, small 54 teaspoonful. 
 Barley Water, to 36 oz. 
 Fill 6 bottles, 6 oz. each. Feed' every 
 3 hours. 
 
 Mixture, 14 cents. 
 Bottle deposit, 36 cents. 
 
 Formula No. 5 — For 8 to 9 Months: 
 
 16 per cent. Cream. . . .4 3-8 oz. — 5 
 
 Whole Milk 21 7-8 oz.— 25 
 
 White Sugar .... IJ^ oz.— IJ^ 
 
 Table Salt . . J4 teaspoonful — i^ 
 Oat or Barley Water, to 42 oz. — 48 
 Fill 6 bottles, 8 oz. each. Feed every 
 3 hours". 
 
 Mixture, 16 cents. 
 Bottle deposit, 48 cents. 
 
 For 10 to 12 Months: 
 
 Whole Milk. ' 
 
 Fill 5 bottles, 8 oz. each. Feed every 
 4 hours. 
 
142 
 
 EEPOET OP THE MILK COMMISSION 
 
 No. 55 
 
 THE STRAUS LABORATORY, NEW YORK. 
 
 The formulae printed on this page are those used by physicians of the Straus 
 Laboratory, New York City. They are prescribtd by Dr. Jacobi and other eminent 
 physicians of New York. It is inserted in this pamphlet to show what is being 
 done in this special line in the United States, and for reference and use if desired. 
 
 FORMULAE. 
 
 Formula for 1st to 4th Week: 
 
 ^ ounces of 16 per cent. Cream. 
 3 ounces of Pull Milk. 
 19 ounces of Water. 
 l}i ounces of Lime Water. 
 15^ ounces of Milk Sugar. 
 This mixture fills 8 bottles — ^aeh to 
 contain 3 ounces. Feed 2J^ hours 
 apart. 
 Mixture, 5 cents. 
 Bottle deposit, 40 cents. 
 
 Formula for 1st to 3rd Month : 
 
 V/i ounces of 16 per cent. Cream. 
 3 ounces of Full Milk. 
 13 ounces of Water. 
 J^ ounce of Lime Water. 
 1 ounce of Milk Sugar. 
 This mixture fills 6 bottles — each to 
 contain 3 ounces. Feed 3 hours 
 apart. 
 Mixture, 5 cents. 
 Bottle deposit, 30 cents. 
 
 Formula for 2nd to 6th Month : 
 
 18 ounces of Full Milk. 
 16J^ ounces of Water. 
 IJ^ ounces of Lime Water. 
 IJ^ ounces of Milk Sugar. 
 This mixture fills 6 bottles — each to 
 contain 6 ounces. Feed 3 hours 
 apart. 
 
 Mixture, 8 cents. 
 Bottle deposit, 36 cents. 
 
 Formula for 3rd to 7th Month : 
 
 18 ounces of Full Milk. 
 18 ounces of Barley Water. 
 1 ounce of Cane Sugar. 
 SO grains of Table Salt (less than }4 
 
 teaspoonful) . 
 This mixture fills 6 bottles — each to 
 
 contain 6 ounces. Feed 3 hours 
 
 apart. 
 Mixture, 8 cents. 
 Bottle deposit, 36 cents. 
 
 Formula for 1th to 9th Month : 
 
 22>^ ounces of Full Millc. 
 7J4 ounces of Oat or Barley Water. 
 Ij4 ounces of Cane Sugar. 
 30 grains of Table Salt (about yi tea- 
 spoonful). 
 This mixture fills 5 bottles — each to 
 contain' 6 ounces. Feed 3J4 hours 
 apart. 
 
 Mixture, 10 cents. 
 Bottle deposit, 30 cents. 
 
 After 9th Month: 
 
 Full pasteurized Milk, 8 ounces every 
 4 hours. 
 
 To make one quart of Oat or Barley 
 Water— Boil 2 tablespoonfuls of the 
 flour in a quart of water until it is re- 
 duced to half the quantity, then add' 
 sufficient water to make up the quart. 
 
Gaylord Bros. Inc. 
 
 Makers 
 Syracuse, N. Y. 
 
 PAT. JAK 21, 1908 
 
 Cornell University Library 
 SF 227.C34R 
 
 Report of the IVIilk commission appointed 
 
 3 1924 002 984 262 
 
 
 DATE DUE 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DEMCO 38-297 1