H, 5 for ae 4 Se Bind in Buckram — Golour Black Lettering Gold : MACDONALD COLLEGE i LO oi Technical Bulletin No. 1 oe rN ee C0 DS $F | Lovers t ate Pe MACDONALD COLLEGE ‘Te a Werceck BULLETIN No A THE MILK SUPPLY OF MONTREAL BY F. C. HARRISON, A. SAVAGE AND W. SADLER MACDONALD COLLEGE (McGill Wniverstty) Ste. Anne de Bellevue, Que. 1914 t+ > i hd = 3 A ee a a a rr School_of Agriculture, F.C. Harrison, D.Se.; BR.S.C,, Principal and Professor of Bacteriology. Witi1aM LocnHEad, B.A:, MSc. Professor of Biology. CARLETON J. LYNDE, Ph.D., Professor of Physics. Lronarp 8. Kirver, M.8.A., Professor of Cereal: Husbandry, J. F, Set, Ph.D, -Professor of Chemistry, H. BARTON, B,S.A., Professor. of Animal Husbandry. T.. G. BUNTING, B.S.A; Professor of Horticulture. GEORGE B. EMbervey, Lecturer in Agricultural BHngineering and in Manual ‘Training. M. A. Junt, BSA; Manager. and. Lecturer: in Poultry De- partment, H.S. HAMMOND, °B.S.A., FP.C.S:, Leeturer in Chemistry. DOUGLAS MACFARLANE, Ph.D., ‘Lecturer in English History, J. VANDERLECK, ChiB:, Lecturer in Bacteriology. W. P. PrAsmR, M.A. Assistant Professor of Biology. R, SUMMerpy, BVS.A., Lecturer in Cereal Husbandry. ALN. SHAW, M.Se., Lecturer in Physics. A. TH. MACLENNAN, B.S.A., Lecturer in Horticulture, Miss Jenny. Rew, *N,D-D,, Instructor in Home Dairying. PT. Bryex, Assistant in Biology. L. C,. RaAYMonn, B.S.A.; Assistant in Cereal Husbandry, AY Ro N&Sss, B:S.A,, Assistant in Animal Husbandry. W. -SApLER, -N.D.D., A int in: Bacteriology. Ss. Ao Berory, B-S.A,, 2 stant in Poultry, A. C.-GorHam, B.S.:A¥ Assistant in Horticulture. and Miss Jessin-D, Gray, D.D;,; sistant in: Honie Dairying, Binployed under the Agricultural Instruction Act of 1913 (Canada): P, AY Bovine, Cand:-Phil., Cand. “Aer. in charge of Root Crop, Investigation, » SAVAGE, B.S:A,; D.V.M,, Veterinarian. +> AY MCMErAN. BS. Ai, ine é} M. Du Porre B.S.A.,.M + FENOULHET, ND: A. ture. J. V. Duprn, A.C.G.I., Assistant in Physics, NEC: McFArLann, B.A. Assistant in Chemistry. Miss Frepprica CAMPBELL, Demonstrator to Homemakers’ Clubs of Quebec, 1arge of Sheep Husbandry: Sc., Assistant in Biology. , S.H.A.C, Dip., ‘Assistant in Horticul- Qe > bp Special Lecturer; Economes, J. C. HeMMEON, *M-A.,° Ph.D. School for. Peachers. Srycram Lar, MA. B. Phil,, Heaa of. the School for Teachers and Associate Professor of Education. ABNER W: KNEELAND, M.A.; B.C.L,, Professor of Hnglish, Miss Latran A. Rosins, B.A., Lecturer in- Mathematics ‘and in Classies. MADEMOISELIE’ HELDNE Bratrr, D, W. Hamirton, M.A., Ph.D, Le Hlementary Agriculture. G. A. STANTON, L.R.A.M., A.R.O.M., Instructor in Music. Lecturer in French. cturer in Nature Study and OFFICERS OF INSTRUCTION J. Ko King, BSA) - - < * L. D, McCtinrocr, B.S.A.. - : ts AY W. R. BH. HusK, B-S.A.-- = ad = ss 3; A: Miss WENEFRDE Tuomegon, Instructor in Drawing and in Household: Art, Miss Dororuy RicHMOND, M.G.T.L, Instructor in Physical Culture. Miss Erue, A, Ropsrts, Assistant Instructor Culture, J. A. Starrak, Agsistant in Manual. Training. Day (Practice) School. R. W. Ev ison, B.A.; Head Master, Miss Frma Krusg, Teacher. Miss BE. L. Roruins, B.A: Teacher, Miss Eprru Doane, Teacher. Miss Arce M, BRownnrIGcG,. Teacher, A. M: Brownett, Teacher, Miss -Articr “¥. ENGLAND, ‘Teacher, School of Housenold Science. Miss Karipringe A. Fisupr, Head of the School of House- hold Science, Mas. “Tl. T. Rurrer, Instructor in Houschold Science, Miss Anrra le. Hina; Instructor in Household Science, MISS. ALIce M. ZOLEMAN, Instructor in- Household Art; Miss Bressts M: PHILP, Instructor in Household Science, © In the Residences. Miss Amy’S. MeG@irz, Superintendent of Women’s Residence. Miss NBALINA ~T,, MACMILLAN, Superintendent of Men’s Residence, Mrs, Dprre-R; CROWELL, Housekeeper, Miss HELENA J. McNavucutTon, Assistant Housekeeper. Physician. J. Kerso, B.A., M.D. Consulting. Medical Director of Physical Training. BF. W.: Harvry, B.A., M.D: Hureak T. Frep, “Warp. Librarian. Mrs. FRANK J, James, Principal's Secretary. WiLLtaM J; Wren. Macdonald College Demonstrators. Shawville. Cowansyille, Cookshire,; ¢ Lennoxyille, “ Huntingdon, “ Richmond, a Stanstead, a Que. J KE. RAYMOND, ~B.S.A, * S % G. MacDovueart, ~ - : - - H. Hones, B.S,A,° - - = < RF. EMBeRLEY, BiS:A, - - - in Physical one fA i nh 10 HB aoe — > =—sS = h io] AVE 5 Sa: == =Taiea ! n> BOND Sy BAL CANTYNE x - 7 EE Le REA WATER WORKS . “gh % HEART: ak conven y, 5: [an “ = we i Ley NOT on = ed-refailers \S Green-milkmen ° -Large dealers + i ROA Ss $ S x | a Sr Zasin Bicher dhe for oa € oa Tey : wd tesa * FONT ID ee J i -4E CiTYorMONTREAL =: Map of part of the City of Montreal, shewing the location of the large establishments visited (red stars): of shops, groceries, bars, restaurants, etc., from which samples were obtained (red dots) ; kicicag and where samples were secured from milkmen on the street (green dots), d . Jacques Carher 7er MONTREAL A REPORT OF A BACTERIOLOGICAL INVESTIGATION OF THE CITY’S MILK SUPPLY IN 1913-1914 7 ge F. C. Harrison, D.Sc., F.R.S.C. A. Savage, B.S.A., D.V.M. W. Sadler, N.D.D. Published with aid from the Agricultural Instruction Act, 1913 (Canada). | SEPTEMBER, 1914. THE MILK SUPPLY OF | —y STEN TARR E NTS TE AE I SETTER ARN SERA THE MILK SUPPLY OF MONTREAL A Report of a Bacteriological Investigation of the Milk Supply of Montreal in 1913-14 Milk is an article of food in which every member of the community is interested. As milk or cream, or combined with other foods, it is used at all meals; as a substitute for mother’s milk for infants, for the use of children, the sick, convalescents and the aged it constitutes the most important article of diet, as it contains all the essentials of a perfect ration, com- bined with facility of ingestion and ease of digestion. Hence it is most essential that milk of the purest quality should be used by those mostly dependent upon it, especially as the harmful effects of an impure supply, contaminated by injurious bacteria and toxines, are manifest in those least able to resist. The enormous death rate of infants in Montreal due to intestinal disease is due in great measure to im- proper methods of feeding and to dirty milk. “Out of every hundred children born in the City of Montreal, thirty-two die before the end of their first year, and out of every hundred deaths at all ages occurring in this city fifty-three are children under five years of age, and of these 70 per cent. are under the age of twelve months. In 1910, more than 4,500 infants under one year of age died in the city.” (1). This appalling infantile mortality is only equalled by that of Chili where the deaths of children under one year amount to 32 per 100 births. In European Russia the rate is 26 per 100, in Austria, 22, in Spain, 18, in England and Wales, 15, in Australia, 10, and New Zealand, 8. These are averages for ten years, 1895-1904, and are here quoted to serve as a basis of comparison with the infantile mortality of Montreal. These statements show the large number of deaths, and to this we may add that the larger percentage of this mortality is due to disease of the digestive organs, and whilst it is impossible to prove from these statistics that the high death rate is largely due to improper milk, there is ample evidence to show that the pro- portion of deaths is greatly reduced when infants are given the food that nature designed for them. We may also see the result of supplying pure milk, or at least pasteurized milk, for the use of infants in a large city. Prior to 1893, the death rate of children under five years in New York city was 96.2 out of every 1,000 births, and in the three summer months the death rate was 136.6 per 1,000 births per annum. With the in- [3] creased use of pasteurized milk, supplied by the Nathan Straus milk depots, the death rate fell to 55 per 1,000 in 1906, and the summer rate to 62.7 per 1,000. The apparent saving in one year was 11,635 lives. Similar results have been obtained in England and in France. This appalling loss of life and loss of potential worth in the metropolis of Canada is therefore of grave con- cern to the community, and the examples we have quoted show that this loss may be reduced. For this particular reason, and also on account of the well known role that milk plays in the dissemina- tion of such diseases as typhoid, diphtheria, scarlet fever, tuberculosis, etc., which, unfortunately, are only too common in the city, we were induced to undertake the present investigation, in an endeavour to find out something about the conditions under which milk is produced and retailed in the city of Montreal. Numerous investigations of city milk by bacterio- logists, hygienists and dairymen have been made dur- ing the last thirty years. The enormous number of bacteria in such milk has been noted by many, and caused Fleischmann, the leading German authority on dairying, to write that “All the results of scientific investigation which have found practical application in the treatment of disease, in disinfection and in the preservation of various products, are almost entirely ignored in milking.” This statement is almost as true to-day, although much has been done in many cities in the United States and Europe to better the milk supply. In undertaking the present investigation of the milk supply of Montreal, we have made a comprehensive study of the manner in which milk is produced, trans- ported and retailed to the city consumer. The results of these studies are here set forth with nothing extenuated nor aught set down in malice. The Problem. The problem of the milk supply, as we view it, consists of providing to the consumer an adequate daily amount of pure uncontaminated milk at a price which is commensurate with the quality of the product. All milk unfit for consumption by reason of adulteration, contamination, or age should be ex- cluded from sale. Acknowledgments.—We desire to acknowledge the kindness of Dr. E. Pelletier, secretary, and the mem- bers of the Provincial Board of Health, whereby two of us were made dairy inspectors pro tem. Thanks are due also to Dr. A. J. G. Hood, chief food inspector of the city of Montreal, for numerous kindnesses, much information and hearty co-operation; also to Messrs. S. M. Tinning, J. H. McEvoy, and J. E. Bourbonniére, milk inspectors of the city’s Food Inspection Depart- ment, without whose material assistance much of the rural sampling would have been impossible. It is with thanks also that we acknowledge the ser- vices of Mr. J. Vanderleck, Ch.E., Lecturer in bacterio- logy, and Mr. Melville Duporte, B.S.A., M.Sc., in some of the routine work of laboratory analysis; and for much of the tedious clerical work in connection with the accompanying tables we are indebted to Miss M. E. Ball. In view of the unusual nature of the work. we desire to express our appreciation of the courtesy with which we were received during our visits of inspection to farms, shipping stations, trains, wholesale milk estab- lishments and various shops, restaurants, ete. ConpiTions UNDER WHICH THE Foop INSPECTION DEPARTMENT Works. In order to deal effectively and legally with the sanitary requirements in connection with the milk supply, it is necessary to have the local health laws carefully drawn up. The by-laws concerning cowsheds and dairies and other regulations relating to the milk supply may be found in the Quebec Public Health Act (Chapter 3 of Article VII, Revised Statutes of Quebec, 1909) and are as follows :— Cow-Sheds and Dairies. 46. Cows shall be kept in premises suitable for the purpose, that is to say a stable sufficiently large and lighted and fitly drained. (a). 47. Every stable shall be completely cleaned out and all the dung removed at least once in forty-eight hours. (0b). (a) The Board of Health of the Province advises muni- cipalities to require from milkmen, to whom they issue licenses, that they comply to the following dispositions, which would be made a condition for the license: “The number of animals in a cow stable shall be limited in such manner as to provide for each animal a cubic space of at least 800 cubic feet. This quantity may be reduced to 600 feet if the municipal Sanitary authority so permits after ascertaining that that stable is, in its opinion, provided with sufficient ventilation. “Cow stables shall be lighted by windows whose light area shall be equal to at least one-tenth of the floor space. “The floor of the stable must be watertight and slope towards a gutter, which shall be carried outside the stable, unless the stable be connected with a sewerage system and the above gutter leads to it. “ Every drain connecting a stable with a sewerage system must be provided with a trap (water seal), “The inside of the stable shall be whitewashed at least THE MILK SUPPLY OF MONTREAL, 48. The milking and the handling of milk or of the milk utensils will be made in such a way that milk be secured against fecal or other contaminations. If by accident the milk should become polluted, the contents of the receptacle containing such polluted milk shall not be delivered to be used as food. (c). 49. Every owner of a tuberculous cow must at once notify the municipal sanitary authority of the fact. (d). 49a, Tuberculous cows shall be placed in a com- partment completely separated from that occupied by the other animals and the sale of their milk is forbid- den until a veterinary surgeon has given a written certificate that the udder is not attacked by the disease. Such certificate shall not be valid for more than three months at the most, unless it be renewed after an examination of the animal. For the purpose of the present by-law, in the absence of inspection by a veterinary surgeon, all cows that cough and become thin or have a disease of the udder shall be deemed to be tuberculous. Whenever the bacillus of tuber- culosis will have been found in the milk of a cow, any certificate which might have been given by a veterinary surgeon will thereby be cancelled. 496. The milk of cows attacked by any other disease shall not be sold so long as the disease or convalescence lasts. The same shall apply to the milk yielded dur- ing the thirty days preceding parturition and at least ten days following the same. 49c. Wells from which water for the cows is taken must never ‘be dug in the soil beneath the stable; neither must they be at a lesser distance than forty feet from any stable or pig-stye or from any dung or vefuse-heap, except in the case of an artesian or tubed well. 49d. It is forbidden to give as food to milch-cows either solid or liquid refuse from distilleries, breweries or vinegar factories or any substance in a state of putre- faction. Nevertheless, with regard to malt, munici- palities may permit the use of dry malt after ascertain- once a year, unless it be painted with oil paint, in which case it shall be thoroughly washed instead of being white- washed.” (6) Once a day should be the minimum for any careful dairyman. (c) The following dispositions complete article 48: “The udder and teats of the cow shall be cleaned and washed before the milking. “The milking utensils shall not be brought into the Stable until milking-time ‘and shall be taken outside immediately afterwards.” (It would be desirable that the milking of the cows be done in a place entirely separated from the stable.) would advantageously (d@) To maintain the health of the cows, they should be taken out of the stable at least once a week. Whilst they are outside the stable should be aired, by opening the doors and windows, and be cleaned. THE MILK SUPPLY OF MONTREAL, 5 ing that the breweries are in a position to dry it properly. (a). 49e. The dairy in which milk intended for sale is placed and kept must be a separate and special apart- ment used solely as a dairy. Such dairy shall be at least twenty feet from any stable or pig-stye or any dung or refuse heap. 49f. The windows and doors of dairies and of all premises wherein milk is handled shall be protected by fly-screens from the 1st May to the 1st November. 49g. All cans, vessels or utensils used in connection with a dairy shall be used solely for such purpose and be cleaned and washed every time they have been used and be rinsed out with boiling water when about to be used again. 49h. Within forty-five minutes after milking, milk must be cooled. (0). 491. It is forbidden to deliver to consumers milk over 24 hours old, except in the case of milk which, within 8 hours after milking in summer and 12 hours in winter, has been sterilized at 220 deg. Fahrenheit or which has undergone any other treatment which may be approved by the Board of Health of the Pro- vince of Quebec. 497. It is forbidden to take out of the milkman’s establishment : (1) Any skim-milk, even if only partly skimmed, unless it be contained in cans, jars or bottles bearing the inscription “skim-milk” in letters not less than an inch in height; (2) Any milk to which any foreign substance has been added, especially those called “preservatives ” ; (3) Any milk not containing at least 3 per cent. of butter and 9 per cent. of other solid elements or having a proportion of water exceeding 88 per cent.; (4) Any milk whose smell or flavor betrays any fecal contamination ; And the milk shall be delivered to the consumer in the same condition as it was when it left the milk- man’s establishment, unless the change in the condi tion of the milk consists solely in its pasteurization or sterilization by heat in an intermediate establish- ment between the producer and the consumer, the installation and operation thereof having been found suitable by the sanitary authority of the place where the milk is consumed. (c). 49k. It is forbidden to use again the bottles and other vessels returned by consumers until such bottles (a) Many authors do not admit that even dry malt is a good food. It would no doubt be better not to use it. (bd) Milk should be cooled to 50° Fahrenheit at least. Forty degrees Fahrenheit is the desired temperature. It is obtained by putting the filled cans in water containing ice. If milk is bottled immediately after milking (a method which is to be preferably recommended) the bottles are placed in boxes and around the bottles small pieces of ice are piled. or vessels have been previously washed with boiling water in the milkman’s establishment. 491. From the 1st of May to the Ist of October, it is forbidden to allow cans filled with milk to stand on the platforms of railway stations or on the plat- forms or wharves of other transportation companies more than 15 minutes before the departure of the train, boat and other vehicle for its destination, unless the cans be sheltered from the sun. On arrival at the station to which they are shipped, the cans, if not claimed within half an hour, shall be put into cold storage at the station. (d). 49m. Empty cans shall be washed by the shipper before leaving them at railway stations to be returned to the country. On demand, all cans shall be shown, by those who shall have them in their possession, to the representative of the municipal sanitary authority, and if the latter is of opinion that they have not been washed, they will be delivered to him to be shown as exhibits before the Courts of Justice or to be washed at the shipper’s expense, but to be subsequently re- turned to the owner. 49n. Every owner of a milk-depot or of a shop in which milk is sold must see that such milk be kept in a refrigerator exclusively reserved for milk, cream and butter. Milk shall be kept in the can in which it was brought, unless the municipal board of health should otherwise permit after ascertaining that the vessel or vessels submitted for its approval can be washed and cleaned between the intervals when the milk is brought. 490. In no milk-depot or store shall milk be kept in a room or place wherein it may be exposed to con- tamination by foul air and deleterious emanations. Every room in which any person sleeps and every place in communication with any sewage drain shall be deemed a place contaminated by deleterious emana- bions. 49p. For every infringement of the requirements of the by-laws from articles 46 to article 490 inclusive, the offender is liable to a fine not exceeding ten dollars and to an additional fine of ten dollars per day for each day, above two, during which the infringement continues. The chief food inspector by virtue of these by-laws becomes an executive officer of the Board and can enforce these regulations in the province and in the city of Montreal. The inspector has no rights or Milk should never be allowed to reach a temperature of 60° Fahrenheit previous to being delivered to the con- sumer. (c) For restrictions imposed when a contagious disease exists in the family of a milkman, see article 16. (@) It would be most desirable that milk be transported in refrigerator cars. 6 privileges in the Province of Ontario, from which Montreal obtains about 4,000 gallons of milk a day. The city’s milk inspectors do not have any right legally to inspect farms or advise Ontario farmers as to correct methods of producing and shipping milk. Certain by-laws of the city of Montreal would seem to have precedence over those of the province. For example, a city by-law No. 105, Sec. 19 and 20 (passed in December, 1876) states that the chief food inspector must give licenses to milk dealers whenever applied for, the only qualification being that dairymen out- side the city must agree to permit visits from the city’s milk inspector. No penalties are mentioned for infringement. By-law, Sec. 22, states that: “No person shall sell or offer for sale, or have in his possession for sale in the city, adulterated or unwholesome milk, or milk produced from diseased cows or cows fed upon sub- stances deleterious to the quality of the milk, or milk being the vehicle of contagion or infection, whether the source of contagion be animal or human subjects, ete.” “Any milk sold, offered or held for sale in this city contrary to the provision hereof, may be seized and con- fiscated by the said milk inspector or any other health officer.” Evidently, the only penalty is confiscation. The word “unwholesome” is capable of very broad interpretation, for we have noted that on several oc- casions when milk dealers were before the courts for selling milk with bacterial counts of twenty million bacteria to the cubic centimetre, they have been dis- charged. We add the text of Order No. 15413 of the Board of Railway Commissioners for Canada, with reference to the transportation of milk. It is ordered, that from and after the first day of October, 1911, milk be transported in baggage cars upon the following conditions, namely :— 1. All the cans must have the name or initials of the owner on the cover or shoulder, in stencilled (not painted) letters, of a size not less than one inch. 2. All cans must bear the name of the shipping sta- tion in stencilled (not painted) letters, of a size not less than one inch, the same to be placed on the shoulder of the can. 3. Each can of milk shall have attached to it, in addition to the milk ticket as now in use, a shipping tag addressed to the consignee, and agents and train baggagemen shall not be required to receive cans for shipment unless so tagged, and shall not be required to accept cans for shipment not properly and legibly stencilled. 4. Covers of cans must be securely attached to the can, to prevent spilling or pilferage of contents, and > THE MILK SUPPLY OF MONTREAL. where possible they shall be wired on and sealed with lead seals. 5. All cans shall be loaded by the shippers at the shipping point. 6, Empty cans shall be returned by the railway com- pany to the shipping point without other charges than the payment of original tolls. Where the number of empty cans is twenty or less, the unloading at the shipping point shall be done by employees of the railway company. Where the number of cans is more than twenty and less than forty, the shippers shall provide one man at the shipping point for the pur- pose of assisting in unloading. Where the number of cans is forty or more, the shippers shall provide two men for the purpose of assisting in unloading: Provided that shippers shall not be required to attend at the shipping point to assist in unloading at more than one train each day. In the event of trains being delayed more than thirty minutes beyond the schedule time of arrival, all empty cans shall be unloaded by the employees of the railway company. 7. On and after the 1st day of September, 1912, the railway companies shall not be required to accept for transportation any cans of less capacity than eight gallons, whether containing milk, or empty. 8. On and after the Ist day of September, 1912, milk shipments shall be handled on memorandum forms, and receipts shall be taken from the consignee. This will be supplemental to the ticket system now in effect, the railway company providing the necessary shipping forms to all milk shipping stations. At stations where companies have regular agents, such agents shall fill in the form respecting the number of cans to be shipped from the information supplied by the shippers. Such memorandum shall then, in the hands of the train baggageman, accompany the shipment to its destination, where the company shall obtain receipts from the consignee. 9. At flag stations the billing shall be done by the shippers, who shall enter the various consignments on one form, in legible writing. 10. Shippers must have their milk at the point of shipment, properly way-billed, at least fifteen minutes before the arrival of the train on which milk is intended to be shipped. 11. Railway companies shall continue the issuance of milk tickets, which tickets shall be good only if pre- sented within one year from the date of issue. 12. The railway company shall not be liable for the loss of, or damage to, or delay in any shipment of milk or empty cans, unless the same be caused by or result from the negligence of the railway company, or its servants or agents. (Sgd.) D’ARoy Scorr, Assistant Chief Commissioner, Board of Railway Commissioners for Canada, THE MILK SUPPLY OF MONTREAL. % Montreal Milk Inspectors and Farm producing milk for city consumption; and on the basis of i the score card adopted by the Food Inspection Department Conditions. to present a condensed statement of their findings. By courtesy of Dr. A. J. G. Hood, we are permitted to We include such in order that the position of the Health give particulars concerning the conditions on the farms, Department respecting farm conditions may be presented. as prepared for him by his staff of country inspectors. The score sheet given below differs materially in the These inspectors were requested to visit all the farms apportionment of points awarded from the one used by us. Ist COPY DAIRY SCORE CARD. ae ayes ane aheys Form 726-2M-6-12. NAME Bie tie cin caios weve Sis obs iG Bee RothvWw b's Se aa ora bd ore W byelece a wnat blog lie SRWMNl OUD el erain tw nena PrASIRIA LS a vacevaicic slated ee ae heat e awa GOUNty) Fecal ca hateVNinew aes vanes ways WIE Sold 10 sccecies asus cea eeedadbuslbcciod coeeecee ss ser bee Melee splen remmualte ee HEALTH DEPARTMENT Shipping Station.........+..++- Receiving Station............... Time...... CITY OF MONTREAL Received in City by........++-56- SAH bro aceinlala alga icve via o liwide = WROD eRe Annee aera No, of Cows .......++0s- No. of Milking cows ..........6.4. Kind, 6. vee cgasns FOOD INSPECTION Gallons of Milk produced daily......... caus Wg ahd ee ara oan bree a a Dee eR See Max. |Allowed| Remarks. DATE INSPECTION. Vilna eWWie-ah acme ewe sie \ 4 excae 191. oa Absence of disease on physical examination (2). Approved Tuberculin Test within one year (8). Quality of food (5). = | Quality of water (5). 10 Cleanliness of Cows. 10 tion, box stall (2). Stable ventilation (3). Air space for each cow: 400 c. ft. (1), 500 c. ft. (2), 600 c. ft. (3). Light: 4 sq. ft. of glass per cow (4). EU'S RR 3 wr ie si (3). 2 a ar i (2). 1 a ~ ns Cle Stable cleanliness: floor, ceiling, walls and manger (3), whitewash- ing or painted and disinfected every year: walls (2), ceiling C3)0 Oe Pais Number other animals (2). Condition of barnyard, drainage (4), removal of manure every day 10 to ‘the field (6) or 50 ft. from the stable (3). Milk room construction: ceiling, floor, tight walls and ceiling, A window and screen (3), water supply (2). 10 Cleanliness: floor, ceiling, walls, vat and cooling water (5). Cleanliness at milking time (3), utensil adequacy (2), small top or hooded pails (2), thoroughly washed and inverted in pure} 40 air (3). Supply of ice (4). 10 Prompt and efficient cooling and storage at low temperature (6). | ~ |" PHAleedkaulesw seo A: [akeadous a ‘ Deducted for unsanitary or filthy condition. PINAL BCOre leew oan Inspector. an CET Note.—For especially unsanitary conditions in any group, special discounts may be made from_ the recorded points, according to the probable danger of infection, contamination, or deterioration that may result from the continuance of the faulty conditions. If filthy conditions exist, the score shall not exceed 49. If the water supply is exposed to dangerous contamination, if a dangerous infectious disease exist among or in the family of the attendants, or if a dangerous infection exist among the eattle, the dairy shall not be scored and the product shall be excluded from the market until the dangerous condition is removed. : “ , If the recorded score is 80 or above the dairy is EXCELLENT. Tf the recorded score is 70 or above the dairy is ae is PROBATIONARY. If the recorded score is 60 or above the dai Tf the recorded score is 49 or below the dairy should be decidedly improved ait once. If the recorded score is 50 or above ithe dairy THE MILK SUPPLY OF MONTREAL. Following are the questions submitted to the inspectors, with their replies to the same: 1. What is required from the farmers? Cleanliness with regard to the stables and cows, and cleanliness and cooling of the milk. 2. How many rural districts? 6. 3. How many farms were inspected ? 38,237, 4. How many were above criticism? None. 5. How many had impure food and water? 23 per cent. 744, or 6. How many had the necessary equipment for clean- ing the cans? 6. v7. How many stables had insufficient ventilation? 2,913 or 90 per cent. 8. How many were insufficiently lighted? 2,249. 9. How many had no drainage? 2,554. 10. How many had cement floors? 493. 11. How many had the requisite amount of air space? 284, 12. How many had a suitable dairy? 911. 13. How many had ice? 1,368. 14. How many were dirty? 1,618 or 50 per cent. 15. How many herds were infected with tubercu- losis? 10 per cent. and more. 16. How many cows were clipped? 35 per cent. ooo SCORING OF FARMS. When the investigation was initiated we proposed to inspect in detail each individual farm from which we obtained a sample of milk. By the use of a score sheet we hoped to be able to collaborate the results from bacteriological analysis, with the number of points awarded in the scoring. Based on these pre- mises, we felt that we would be in a position to con- clude how and to what extent the conditions pertain- ing to the production and handling of milk on the farm influenced the bacterial content of the milk. Experience soon proved that this would necessitate a very considerable expenditure of time. We found that, in order to obtain a representative number of samples from each district and return with these to the laboratory to permit of analysis the same day, we should be obliged to forego to some extent the original idea with regard to detailed scoring. The extent to which we were able to score was de- cided largely by the convenience or otherwise, for our purpose, of the railway service. Accordingly, when for lack of time we did not use the scoring sheet, we made a general inspection, noting our observations. Thus, by one means or another we are in a position to record the principal features regarding the condi- tions under which milk is produced and handled in the several districts visited. In deciding upon the particular score sheet used, the main object was to have one simple in arrange- ment, easy of explanation and one which would em- phasize the main points to be borne in mind by those who would produce a clean, wholesome milk, The system of scoring adopted was as follows: THE MILK SUPPLY OF MONTREAL. 9 Sanitary Inspection of Dairies. PrerHer- OF lesnee Of LATS o.. ca's bevceia ola hn mee seven wiewibigi eels vive 'e 0!0's sachs gig O'all. pliblbe. letele hve See leve lq a bealpinie take a dis “alter letersi BL ernin eySieheipiaieics EIS or Ga aie Weenie viw & Mielate ood Ow ae We are Swig Ss MSE BRN Ale xls ie'ae State a Ss cso a tel seastictaeem le saa yaya ee tat a Werte ere Cary ease: Total No. of COWS S culce cpias cle ws aa omietete INO: (TIN ord isieseis ss wie een eae Quarts of milk produced daily: .......--.+-.se0 " Is product sold at wholesale or retail? .......6. ccc see e cece teen ede ce eee e name seen sess gscesseamsaecesseeccingass If shipped to dealer, give mame and AdATeSS: 22... cee eee eee cece eee e tence testers tesesenesansescceasessseceueneye ss MIPTR De IMO ekg «6 <.oldlaia douse leseiere axel aiatdie ui pipwGl oT Date of inspection .......ccce ccs ce cere n sec cteccneerweacenncan 1 ho Ra Cows. PERFECT SCORE. | SCORE. Condition and health- | Deduct 2 points if in poor flesh, and 8 points if not tuberculin } ait fulness. CARHGE)U o h cRE MPI he ietet tts mid hy ocala, cuuhaug hiimin mira estar aa 10 Cleanliness. Clean, 5; good, 4; fair, 2; bad, 0........--e cece cere ete rece ees 5 Water supply. | If clean and unpolluted, 5; fair 3; otherwise, 0. ..........++-- t 5 i } | 20 | | STABLES. | ree Sous aesints 0 Construction. For cement floor or other material equally as good (a)* in good | condition, allow 2 points; fair, 1; poor, 0; wood floor (0b) | ant or other material in good Slee 1; fair, %; say 0; | | good tie (c), 1; good manger (d), 1; box stall (¢), 1... 5 | ~ Cleanliness. if thoroughly clean, including floor (@), windows (0), and ceil- | = ings (c), 5; good, 4; medium, 3; fair, 2; poor, 1; bad, 0.. 5 | Light. Four square feet of glass per cow, 5; 1 point off for each 20 pet cent. less than 4 square feet ........cccceceeeseeeceesceece 5 | Ventilation. Good ventilation system, 4; fair, 3; poor, 2; bad, 0. .......--- 4 Cubic space per cow. If 500 cubic feet or over per cow, 3; less than 500 and over ; | 400, 2; less than 400 and over 300, 1; less than 300, 0. ..-- 3 | Removal of manure. Hauled to field daily, 2; removed at least 30 feet from stable, : | 1s Otherwise, Ohi sss souks ss Ome aE aSe SRN G tums rca oe cess 2 Stable yard. In good condition (a), %; well drained (b), 4%; otherwise, 0...| 1 MILK HOovsE. 2 ws | Construction. Tight, sound floor, and not connected with any other building (a), well lighted (b), well ventilated (c), 2; if connected } with another building under good conditions (d), 1; other- wise, 0; if no milk house, 0. ...... sees eee e renee eee eeeeees | 2 Equipment. Hot water for cleaning utensils (a), 1; cooler (b), 1; proper 1, pails (c) and strainers (d) used for no other purposes, 1 ES a 3 2 Cleanliness. Interior clean, 5; good condition, 4; medium, 3; fair, 2; poor, , jut Ts Pad aOF cee bees as ee eneeee heen wale nen 2 mane Rena 5 Care and cleanliness of Clean (a), 3; kept in milk house or suitable outside rack (0), | utensils. Qs otherwise, 0. cescccscecccosneeseenccnccssserenssesocese| 5 1 Water supply. If pure and clean running water, 5; pure and clean still water, | ¥ 8; otherwise, 0. 0... ccc ccc cece ese ce ee censecenneweescseeeres ) MER EONS Se I AS HEALTHY bay 20 } » Attendants. S110 Peart iar ror eon DMS occas eure a oR a at ea msn 5 % Cleanliness of milking. Clean milking suits, milking with clean dry hands, and atten- My tion to cleanliness of udder and teats while milking, 10; no| i special suits, but otherwise clean (a), 7; deduct 4 points for) unclean teats (b) and udder (c) and 8 points for unclean WANS. CB) cocce Mars cic Sa. We vo oa to Pde Vie ome siete gh lke hs 9 wiedie. #580 48 10 | ) HANDLING THE MILK. " Prompt and efficient If prompt (a), 5; efficient (0), if 50 degrees F. or under, 5: . cooling. } over 50 degrees and not over 55 degrees, 4; over 55 degrees | and not over 60 degrees, 3; over 60 degrees, 0; if neither prompt or efficient, 0. ......... eee cece crete reer eee ee eens 10 25 : : If 50 degrees F. or under, 5; over 50 degrees and not over 55)~~ eae Storing at low tempera degrees, 4; over 55 degrees and not over 60 degrees, 3; over ture. | GO: Gemrees, Os. ss nee area lnn wos ltye ek ehe Che eee Oe WR Hes Dereon s 5 e 2 ; ion, 4; 0 Bi ciliim during trons. |.7f MOUS Ceara Nac otn erences : | portation to market. Se aR YR 10 Pistal BCOLEDa a eyed Ge oi alam aoc ake ga pia tor ain 100 *The letters a, b, c, etc., to be entered on score card to show condition of dairy, and when so entered to indicate always a deficiency. 10 THE MILK SUPPLY OF MONTREAL. Collecting.—A fundamental idea in our method of collecting samples was to have them represent (as far as possible) the milk when removed in the ordinary way from whatever vessel contained it. On farms, for example, one or two cans of mixed milk from several cows were shaken and the sample tubes filled either by pouring directly, or from the lid of the can. This is also true of the cans sampled at railway stations, in cars, and at several creameries and skimming stations. At the various wholesale milk establishments in the city the same method was followed, except in the case of those samples which show the different stages of process to which the milk was subjected. In collecting these, sterile 10 c.c. pipettes were used, or else the milk was drawn from taps on the different machines, vats, ete. In groceries, restaurants, cafes, bars and other retail places, the tubes were filled either directly from the cans as above noted, or from whatever glass, bottle, jug or other vessel from which the sample was chosen. The two of us who personally did all the collecting are sure that no fraudulent representations of the milk sold found their way into the laboratory. The analyses here given show fairly comprehensively the city’s milk supply :— 1. As it is produced and shipped. 2. As it arrives in Montreal. 3. During certain processes at wholesale dealers. 4. As retailed. By reason of our arrival at the rural districts the day previous to the morning when the samples were collected, we were enabled not only to visit many farms at our leisure, scoring them on the form given on (p. 9), but also to get our collections back to the laboratory and plated usually within ten hours. All samples taken in the city were dealt with the same day, usually within six hours. The samples were placed in the collecting case manu- factured by Peter Gray and Sons, of Boston, Mass. This case is made of heavy copper, is double-walled, and contains sufficient felting between the walls of the case and cover to keep the samples cold for hours. It is fitted with a heavy strap with leather handle for carrying. The interior of the case is divided by vertical partitions into compartments, the two outer and smaller compartments being for ice and the inner one for the sample. These partitions have perforations near the bottom, allowing for the free circulation of the ice water throughout the bottom of the case. The centre compartment is reserved for copper test tube racks, eight in number, and each capable of holding four test tubes or a total of 32 samples. When iced and closed a constant temperature of 34- 36 deg. F., is maintained. Great care was also exer- cised to have the cases well iced, and the milk com- mittee of the laboratory section of the American Pub- lic Health Association have reported that when samples are so iced “there is practically no change in the bac- terial content, even for twenty-four hours, the counts varying hardly more than might be expected in dupli- cate plates.” Methods of Analysis——The media used for the milk analysis were beef peptone litmus lactose agar, beef peptone litmus lactose gelatine and aesculin bile-salt agar, prepared as follows. Beef peptone litmus lactose agar—25 grams of Liebig’s extract of meat were dissolved in 1,000 c.c. of water, 20 grams of peptone were added and dis- solved, and then 12 to 15 grams of bar agar-agar. The flasks were placed in the steam sterilizer and after the agar was dissolved the medium was titrated with normal sodium hydrate and the reaction adjusted to-+ 1. After boiling, the medium was filtered either through a cotton wool filter or through “papier Chardin Hadancourt.” One per cent. of lactose was added and the medium tubed and sterilized in streaming steam for twenty minutes on three successive days. Litmus was added at the time the plates were poured. Beef peptone litmus lactose gelatine——This was made in the same manner as the agar, but with 12-15 per cent. of gelatine. The gelatine used was best gold label brand and Nelson’s photographie gelatine No. 2, equal weights of each. White of egg or albumen was used for clarifying, and the medium was paper filtered. Lactose was added after clarification; litmus at the time of pouring the plates. Aesculin bile salt agar.—12 to 15 grams of bar agar, 2.5 grams of sodium taurocholate and 10 grams of Witte’s peptone were boiled in 1,000 c.c. distilled water. The solution was neutralized with a normal solution of sodium hydrate, cooled below 60 deg. C.; the whites of two eggs or an equivalent quantity of albumen added, the mixture boiled in streaming steam, and then filtered through paper. The acidity was then tested and the medium neutralized if necessary. One gram of aesculin and 1 gram of iron citrate was then added to the hot mixture. The reaction was again tested and if necessary made + 0.6. This medium was used to obtain the number of organisms belonging to the B. coli and B. lactis aerogenes groups. The litmus used was Merck’s pure litmus, free from red colorifics, insoluble in alcohol and soluble in water. A sufficiently strong solution was made to give a good blue color when 1 ¢.c. of the solution was added to 10 c.c. of medium. ’ The litmus was sterilized by the discontinuous method, and added to the Petri dishes before the om. dh i. THE MILK SUPPLY OF MONTREAL. 11 medium was poured. The plates used varied in dia- meter from 10 to 14 centimetres. They were wrapped in paper and sterilized at 150-170 deg. C., for 3 to 4 hours. Three plates were used for each medium, making a total of nine plates for each sample. The plates were nivellated on an enamelled lava table top; the gelatine plates on a brass chest through which cold water flowed. Dilutions —The method of making dilutions was that recommended by the Committee of the laboratory sec- tion of the American Public Health Association. Straight side pipettes were used. The dilutions varied from 1-100 to 1-100,000, the lower dilutions being for the aesculin plates. We had extremely good plates. Owing to care in shaking and mixing in the plates, the colonies were well distributed, and hence rapidly counted. It was impossible to estimate the number before dilution by microscopic methods, hence the number of colonies per plate was often greater than 200. Ex- perience with samples from certain districts, however, soon gave us indications of the right dilutions to use. Incubation.—The agar plates after they had set were turned upside down and placed in sets under small bell jars in the incubator at 37 deg. C. The gelatine plates were put in sets in shallow trays and placed in a refrigerator which kept a temperature between 16 and 22 deg. ©. During the winter months, the gelatine plates were kept at room temperature, which varied between 18 deg. and 22 deg. C. Counting.—Agar plates were counted after forty- eight hours’ incubation or longer; gelatine plates at the end of three, four or five days, depending on the growth of the colonies, particularly the liquefiers. Facility in counting and differentiation was given by a simple apparatus consisting of a wooden frame similar to those used by photographers for retouching negatives. In the square opening, a glass plate ruled in square centimetres was fixed. Immediately under this plate was a piece of mirror canted to an angle of about 35 deg. If too bright, a sheet of paper was placed over the mirror. The Petri dish was placed on the ruled glass, and counting was accomplished by the help of a lumber- man’s counter which registered up to 999. Usually the entire plate was counted. In this manner the total number of colonies, acid formers, liquefiers, chromogens, etc., were enumerated. The gelatine plates gave very good differentiation, and from previous ex- perience of milk work, we were able to “spot” the various groups of organisms from their colony forma- tion. Tabulating—From the notes and figures taken whilst counting, the results were tabulated on large cards, ruled, with the following headings :— Number. Dilution. Where collected. Total agar. Total gelatine. B. coli. Liquefiers—sporulating, and non-sporulating. No, of acid on agar. No. of acid on gelatine. Grade. The counts from each set of three plates were after- wards averaged and the number of organisms per c.c. calculated. The significance of most of these headings i's obvious ; a few words of explanation about some is, however, necessary. Under the head of B. coli, or colon group, we include all colonies which gave a brown or black coloration on aesculin bile salt agar. We know that this includes many varieties of colon which have been described by various writers under specific names (e.g., B. com- munior). It also includes the B. lactis aerogenes group which is found in large numbers in the faeces of cattle. We regard any member of these groups as indicating “manurial impurities’ in milk. A large number of this group present in a sample shows either carelessness and uncleanliness in milking, subsequent keeping at a high degree of temperature, or as most frequently happens, a combination of both. A very large number of colonies appearing on the aesculin plates were isolated and put through the “flaginac test” of Houston, in order to control the identification of the black colonies. Our “liquefier” group includes all organisms liquefy- ing gelatine, and is divided into (a) those of the subtilis mesentericus—mycoides—types and other spore- forming organisms usually associated with the soil, and obtaining access to milk from the dusty air, or from fodder and bedding; and (b) the non-spore liquefiers like B. vulgaris, B. lactis cloacae (Conn) and its varieties and B. fluorescens, organisms associated with the breaking down of organic matter, and found in manure, bedding, ete. The “acid on agar” and “acid on gelatine” include all organisms turning blue litmus red. The predominating species was the lactic acid bacillus. We have not included the chromogens in the tables as published, but on our protocol sheets these were noted. Among the species most frequently found were M. lactis awreus (Conn), the yellow sarcines and other orange to yellow cocci, B. fluorescens, B. pyocyaneus, B. prodigiosus, B. lutewm and Cladothria sp., ete. Grade.—This refers to the grading recommended by the American Commission on Milk Standards, with certain additions which we have suggested. The names, “total,” “colon,” “liquefier,’ after the grade, imply that the milk is so graded because it falls in this grade on account of total count, colon count or lique- fier count. 12 Although a number of pasteurized milks appear in our tables, all samples, whether raw or pasteurized, were graded according to the schedule given as “raw milk,” thus giving pasteurized milks some advantage owing to the lower standard. Reference to the results will show that on some occasions the colon count is higher than the agar count. The probable explanation is that our agar plates, on account of higher dilutions, were more likely to underestimate the actual conditions than the colon plates which were made with lower dilutions. It will be noticed that contrary to the usual method of reporting results, in conventional gradations of thousands, half millions, etc., according to the total number of organisms per c.c., we have tabulated our figures exactly as they resulted from muliipiying the average count of three plates by the dilution. One reason for so doing was to minimize error in comput- ing averages and making comparisons, for it will be seen that the addition or subtraction of several thou- sands to each figure would necessarily make consider- able difference in the total of a long column. The percentage figures appearing at the bottom of the columns headed “colon” and “liquefiers” refer to the averages there given, expressed in per cent. of the average total counts on agar and on gelatine respec- tively. No tests were made for chemical preservatives. Milk Standards. Although a vast amount of research has been pub- lished on milk, it cannot be said that there is universal agreement as to what should constitute a milk standard. Different countries have different standards as regards the chemical constituents, and compared with the average composition of milk, such standards are so low that, given a fat standard of 3.0 per cent., it would ibe possible for a dealer to add one gallon of skim milk to six gallons of milk with fat content of 3.5 per cent., to bring its combined fat content down to 3.0 per cent., the legal per cent. in many countries. In the same way the hygienic standard, of even greater importance than the chemical, is extremely low, permitting the sale of milk grossly contaminated with dirt and with high bacterial content. No country has any hygienic standard, it being left for states, provinces and municipalities to evolve their own, when forced to do so by public opinion. Too drastic regulations, un- supported by public opinion, often fail, hence it is neces- sary to enact regulations which can be efficiently ob- served and carried out, and which are backed by the con- sensus of public opinion. We find in most cases that the health regulations are in accord with the education of the community. THE MILK SUPPLY OF MONTREAL. A sanitary milk standard is essential for the protec- tion of the consumer, who should be able to secure milk free from disease-producing bacteria, and those organ- isms forming irritating acids and gas giving rise to intestinal disorders, and which will keep sweet for twenty-four hours at temperatures not exceeding 65 deg. F, Such a sanitary milk can be produced by the exercise of cleanliness in each operation connected with milking, transportation and handling, along with refrigeration; or by heating the milk to a temperature which will kill all disease-producing bacteria and reduce the numbers of other organisms to such an extent that the milk will keep sweet for twenty-four to forty-eight hours. The operation of heating milk, followed by its subse- quent cooling, is known as “ pasteurization,” a word derived from Pasteur, who first used this method for combating certain defects of wines. Much controversy has arisen as to the relative ad- vantages and disadvantages of the two systems. The two main objections to pasteurization are, first, that this method tends to encourage the farmer to produce dirty milk, as he knows that the milk will be heated and the majority of bacteria killed, and therefore is apt to be careless ‘in taking those precautions which minimise bacterial infection. This disadvantage may be offset by regulations speci- fying the highest bacterial count which can be allowed in milk that is intended for pasteurization. The second objection urged is that pasteurization causes certain changes in the composition of milk which reduce its food value and make it unsuitable for infant feeding. Heating milk to a high temperature un- doubtedly causes changes, the principal ones being the expulsion of the contained gas, the caramelization or burning of the milk sugar, the precipitation of the calcium salts, the coagulation of albumen, the dispersion of the fat globules so that they will not rise to the sur- face and give a cream layer, the destruction of the fer- ments which aid in digestion, and others. These changes, however, are not produced if the degree of heat and the length of exposure are not excessive. A temperature of 145 deg. F. for twenty minutes will not produce these changes, and this temperature destroys the tubercle bacillus and the organisms causing typhoid fever, diphtheria, cholera, and the group of bacteria that give rise to gastro-intestinal infections. These facts and others have led various committees and public bodies to lay down certain regulations regard- ing milk standards, and one of these—the Commission on Milk Standards, appointed by a committee working in the interests of improving the milk supply of New York City—consisted of seventeen members; among these were the Director of the Hygienic Laboratory of the United States Public Health Service, the Chief of THE MILK SUPPLY OF MONTREAL. 13 the United States Bureau of Animal Industry, the Pro- fessors of Hygiene of Harvard and Wisconsin Univer- sities, and several well-known milk chemists and direc- tors of State Boards of Health. This committee, after a number of meetings, issued a report advocating the classification, labelling and dating of milk; recommend- ing pasteurizing temperatures and suggesting certain chemical and bacterial standards. The bacterial standard recommended was as fol- lows :— Grave A. Raw Milk.—Milk of this class shall come from cows free from disease as determined by tuberculin tests and physical examinations by a qualified veterin- arian, and shall be produced and handled by employees free from disease as determined by medical inspection of a qualified physician, under sanitary conditions such that the bacteria count shall not exceed 100,000 per cubic centimetre at the time of delivery to the consumer. It is recommended that dairies from which this supply is obtained shall score at least 80 on the United States Bureau of Animal Industry score card. Pasteurized Milk.—Milk of this class shall come from cows free from disease as determined by physical examinations by a qualified veterinarian and shall be produced and handled under sanitary conditions such that the bacteria count at no time exceeds 200,000 per cubic centimetre. All milk of this class shall be pasteurized under official supervision, and the bacteria] count shall not exceed 10,000 per cubic centimetre at the time of delivery to the consumer. It is recommended that dairies from which this supply is obtainable should score 65 on the United States Bureau of Animal In- dustry score card. The above represents only the minimum standards under which milk may be classified in Grade A. The Commission recognizes, however, that there are grades of milk which are produced under unusually good con- ditions, in especially sanitary dairies, many of which are operated under the supervision of medical associa- tions. Such milks clearly stand at the head of this grade. Grape B.—RMilk of this class shall come from cows free from disease as determined by physical examinations of which one each year shall be by a qualified veterin- arian, and shall be produced and handled under sanitary conditions, such that the bacteria count at no time ex- ceeds 1,000,000 per cubic centimetre. All milk of this class shall be pasteurized under official supervision, and the bacterial count shall not exceed 50,000 per cubic centimetre when delivered to the consumer. It is recommended that dairies producing Grade B milk should be scored and that the health departments or the controlling departments, whatever they may be, should strive to bring these scores up as rapidly as possible. Grapg C.—Milk of this class shall come from cows free from disease as determined by physical examina- tions, and shall include all milk that is produced under conditions such that the bacterial count is in excess of 1,000,000 per cubic centimetre. All milk of this class shall be pasteurized, or heated to a higher temperature, and shall contain less than 50,000 bacteria per cubic centimetre when delivered to the customer. It is recommended that this milk be used for cooking or manufacturing purposes only. Whenever any large city or community finds it neces- sary, on account of the length of haul or other peculiar conditions, to allow the sale of Grade C milk, its sale shall be surrounded by safeguards, such as to insure the restriction of its use to cooking and manufacturing purposes. CLASSIFICATION of CrEAM.—Cream should be classi- fied in the same grades as milk, in accordance with the requirements for the grades of milk, excepting the bacterial standards which, in 20 per cent. cream, shall not exceed five times the bacterial standard allowed in the grade of milk. Cream containing other percentages of fat shall be allowed a modification of this required bacterial standard in proportion to the change in fat. gery We have used this standard in discussing our results. but have added one other grade, which is five times worse than Grade C. Milk which is classed in this grade should not be sold for human food. Another important consideration not mentioned by the “Milk Commission” is the kind of bacteria found in milk. Our analyses take note of the “colon” and “Jiquefier ” groups of organisms, both of which are associated with manurial infection, and that which comes from the dirt and dust of stables, fodders and bedding, and we add this to the grades mentioned by the Commission, and to the Grade D which we suggest. Tt is obvious that a high “colon” and “ liquefier ” content reveals the presence of dirt, and the bacteria in this are increased by the high temperatures at which the milk has been kept. Further, the presence of the colon group in pasteur- ized milk indicates that this process has been improperly carried out. These grades can be tabulated thus :— GRADING OF MILK. THE MILK SUPPLY OF MONTREAL. Colon group. Liquefier group. Grade. Raw Before After Before After Before | After | Grade, pasteurizing.|pasteurizing, pasteurizing. |pasteurizing.| pasteurizing. pe } = Eval) ete > Grade A...Junder 100.000 200,000 10,000 | under 500 0 under 2,000 500 A hs B...| ‘* 1,000,000 1,000,000 50,000 es 5,000 0 20,000 5,000 B iy C...Jover 1,000,000 1,000,000 50,000 nied 10,000 0 hy 100,000 50,000 Cc tere | ‘* 5,000,000 } 5,000,000 100,000 | over 10,000 0 over 100,000 100,000 D Lest it should be thought that this bacterial standard is too high and impractical, we would point out that— 1. The city of Chicago Tequires that milk and skimmed milk shall not contain more than 100,000 bacteria per c.c. from May Ist to September 30th, and not over 50,000 per c.c. between October 1st and April 30th, 2. The city of Rochestér, N.Y., has a maximum standard of 100,000 bacteria per cubic centimetre. 3. The city of Boston, Mass., has a strict standard of 500,000 bacteria per cubic centimetre. 4. The city of New York has a maximum standard of 60,000 bacteria per c.c. for “ inspected milk,” and 50,000 bacteria per c.c. for pasteurized milk. Tn all cases these standards are for samples as delivered to the consumer. Area Supplying Milk to Montreal. A great city consumes daily a large quantity of milk, and in consequence the area supplying this is often ex- tensive. In the case of Montreal, sixty to eighty thou- sand gallons of milk are consumed daily. This quantity is obtained from the city of Montreal and from the Pro- vinces of Quebec and Ontario, and is supplied from points mostly within a hundred-mile radius of the city. Some dairymen within the city limits keep their own herds, but the total number of cows thus housed is less than 1,000. The average daily quantity of milk from these wil] not be more 1,400 gallons, While, in addition, a few herds are to be found just outside the city limits, this does not alter the fact that almost the whole of the milk is drawn from the country districts by various methods of transportation. Tt has proved a difficult matter to obtain exact figures relating to the amount of milk consumed, but from the data at our disposal we make a Conservative estimate when we say that the average daily consumption of milk in Montreal is at least 60,000 gallons, not taking into account the large quantities of cream distributed each day. It is very evident, therefore, that the quantity of milk produced in the city itself is small, representing not more than 24% per cent. of the total quantity. Twenty-five of the counties in the Province of Quebec are to a greater or lesser extent engaged in the produc- tion of milk for Montreal; while, as stated elsewhere, a considerable quantity comes from several districts in Ontario. In the following table we give the number of shippers from the various counties, classified as to whether they send milk or cream direct or through the medium of a collecting depot, factory or creamery. NUMBER OF SHIPPERS. te ee Milk. | Cream. |¥i@ creameries, Z b etc. Jacques Cartier (Island of | MONGIOAI) sieeve een 406): 6a. Rob he ee ATSONtOU 62/5 ccc da et cewnicad 190 | B cl eaisteshwlpa iene Chateauguay ............... 186 | 8B. sh cic oe eee Huntitiedons ss seccacace 132 12 183 Two Mountains ............. 127 33 115 Perroponne eo. ces el eee 119 18 165 L’Assomption............... 139 48 17 Soe WOWNS ies yee bGs wa ceeeees Shes ent ovary | 92 Richmond 4.542 sts ote nse 67 BB. |assaaceceenee Vaudreuil. fii Gin hanes 88 j es (Pp aS Pee Chambly i fie2 is Bites oat Jaey pcre erp. ROUVINIGS sity dicon cain ne Mat Of lic ec teen abanee cee ennee ible Jesus acssocomerdiusen OS. See 310 MUBBSISENOL s3 50 754s ee 33 6 158 een iam nier ree 7 SN OTIS ey Beauharnois' 35: éshceccsscdi 16 Gs) aie wists cae Drummond: sciuiechoaeeeae ae. UY foie ie ee ean Nicolet. 2.5 sun wdeckucese Gel eee 39 41 St. Hyacinthe............... 1 Pelee viwascvees Sheffords ii. csc eae 9 LS Ge Pe ei Lapratrie as icc eee 12 | ira eae a Napierville 33% icscioyseeee u ig | arene gies oulangessl..s.cutie taiawieen 5 1 I ertids <'4-b vomit Sherbrodke 74430 e ee RS oa ees (eae erties i Brofiie:Giayisiaasaeaeeee 11 Bee eae oi ene Ontarios aisSetees ees 249 BU i caks vec cate koa de, nes, THE MILK SUPPLY OF MONTREAL. 15 Notes. IsLAND OF MonTREAL,—The two centres responsible for the largest quantity of milk are St. Laurent and St. Leonard. ArGENTEUIL County.—Over two-thirds of the ship- pers are in the district served by Lachute station. Cuatravauay.—Of the total milk shippers, one hun- dred and sixty are in the Ormstown and Howick dis- tricts. St. Philomene has a few milk shippers and sends more than half the cream. Huntinapon.—With the exception of twenty-seven shippers, all the milk from this county is consigned from the various crossings on the Grand Trunk Railway, specified elsewhere. The total milk from those shippers who supply the milk depot adjoining Huntingdon station is not as yet consumed in Montreal as fresh milk. Two Mountains.—St. Thomas, St. Scholastique and St. Eustache are the most important consigning stations, being responsible for the milk of one hundred and six- teen shippers. At St. Monique there is a creamery tak- ing the milk from eighty-four farms, and at St. Eustache a similar depot has thirty-one patrons. TERREBONNE.—A great proportion of the milk which arrives at the creameries is separated and shipped as cream. L’AssomptTion.—Details not obtained. Sr, Jouns.—About ninety-two of the shippers are patrons of a depot at Lacolle, the most of this milk being mixed and then reshipped to the city. Five other railway stations load milk for Montreal. Ricumonp.—Much more than half the milk and cream is carried from Richmond and Melbourne stations. VaupREUIL.—Vaudreuil, Como, and Point F ortune are responsible for thirty-six, sixteen and twenty ship- pers respectively. Cuamsiy.—Boucherville, Longueuil and St. Hubert stations take the milk of fifty-two out of the total fifty- seven shippers. RovuvittE—Abbotsford station consigns the milk of twenty-two shippers; Rougemont and Ste. Marie sta- tions of thirteen and eleven shippers respectively. Istn Jesus (Lavat).—One hundred farmers draw their milk to St. Vincent de Paul; one hundred and thirty-six to Ste. Rose. To the best of our knowledge, the whole of this is separated into cream before trans- mission to Montreal. Missisquor.—Cowansville, Frelighsburg and Farn- ham, of this county, discussed on pages 17, 18, 19. Bacor.—Ste. Rosalie, Ste. Heléne, St. Simon and Upton are the stations from which sixty-seven out of the eighty-four cream shippers consigned their product. BEAUHARNOIS.—St. Louis station is the only point from which milk and cream are consigned, except for two shippers whose milk is loaded at Valleyfield station. DruMMoND.—It is principally cream which is shipped from this county; St. Eugene, St. Guillaume and Lisgar being the chief stations concerned. NicoLet.—Twenty-four and fourteen shippers de- spatch cream from Laurier and Ste. Perpetue stations respectively. ‘To a creamery at St. Sylvestre forty-one farmers supply milk. St. HyacintHr.—St. Hyacinthe, Ste. Madeleine and St. Damase stations deal with the cream of fourteen, eleven and six shippers respectively. SuHEFFoRD.—Waterloo, Warden and Lawrenceville are the principal railway stations consigning cream. LaprarRriz.—St. Isidore and St. Constant stations are the only ones engaged in milk traffic. NAPIERVILLE—Seven milk shippers consign their cans from ‘Cote Ste. Therese station. SHERBROOKE.—Lennoxville station despatches the milk from ten farms. OntTaR10.—Chesterville is by far the most important milk-shipping centre. Bainsville, Lancaster, Inkerman, Moose Creek and Mountain also send considerable quantities of milk. Transportation.—Milk is transported in 8-gallon cans, which are usually unsealed. The farmers supplying milk for city consumption usually do their own hauling to the station.: Early arrival frequently necessitates a considerable wait be- fore the departure of the train. In the summer the milk must increase in temperature, owing to its being exposed to heat for long periods of time. No arrange- ments for storing milk are installed at any station. Inasmuch as the farmer is obliged, by order of the Railway Commission, to help place the milk cans in the cars, farmers must await the arrival of the train, often losing much time. Frequently farmers combine, one man waiting for the arrival of the train and help- ing to load the cans. At Cookshire, for example, as there are few shippers, the farmers take turns at haul- ing and loading at about 4 a.m. The following table gives the railway, train number, route, time of arrival and departure, hours on the trip, distance, and collecting station’ of most of the trains carrying milk. Napierville J. Ry. 51 TRAINS CARRYING MILK TO MONTREAL. a SSeS sssnsassssseusnsunqunsiusntessssuassarems SLATE EME UE SALE PRO MA DY TT ST EAB ENMRE LE OLAS ad ASS Train | Railway. | Nica From. Seas J G. T. Ry. Rep [Dixville. = “f | 58 |Fort Covington. Ke Special | “ i, “ 57 ‘e “ “s 12 Iroquois. as 76 |Brockville. “ 560 | Vaudreuil. “ 964 | “ - 7 East |St. Hyacinthe. 51 | therville. se 13 |St. Lambert. : 22 |Moose Creek. C. P. Ry. 30 |Kempton, Kemptv’le. H Special | Chesterville. “ 365 | Vaucleuse. “ 424 | Grenville. i 207} Cowanevilic, “a 208 | Foster. “ 518 | Rigaud. | < 15 C.P. | Cookshire. Ms 440 |st. Jerome. “ 442 | te eG RF 23 | Valleyfield. . 25 | Athelstan. “ 7 } ec Cc. Vt. Ry 45 \Frelighsburg. C. N. Ry. 5 |St. Jerome. . M. & S. Ry. 3 ,St. Francois du lac. “ 1 “ Lacolle, Week Days.| Sundays. | Montreal. a Principal Shipping Stations en route. Lennoxville, Richmond, Ste. Hyacinthe, Ste. Madeline. Upton, Ste. Rosalie. Windsor Mills, Corris, Titus, Gore, St. Hubert. Carrs, Smellie, Huntingdon, Dewittville, Orms- town. | sto Howick, St. Martine, Ste. Philomene, St. Isidor. Bryson, Howick, St. Martine, Ste. Philomene, St. Isidor. ‘Moulinette, Summerstown, Lancaster, Bainsville. Iroquois, Lancaster, Bainsville, Summerstown. Ste. Anne de Bellevue, Dorval, Strathmore, Beaconsfield. Ste. Anne de Bellevue, Dorval, Strathmore, Beaconsfield. ‘Ste. Madeline, St. Hubert, Beloeil, St. Hilaire, St. Bazile, St. Bruno. |L’Acadie, Brosseau Point. Moose Creek, Maxville, Greenfield, and stations on Hawkesbury Line. ‘Mountain, Inkerman, Winchester, Chesterville, Avonmore, Moncklands. Glen Norman, Dalhousie Mills, “ x St. Epiphanie, C. Ronde, Mascouche, Terrebonne, St. F. de Sales, St. Vincent, Bordeaux. |\Staynorville, Lachute, St. Hermas, St. Scholas- tique, St. Augustin, Ste. Therese, Ste. Rose. |Brigham, Farnham, Drummondville, St. Phil- lipe, L’Acadie. ‘Milk from Ste. Rosalie, St. Pie, Abbotsford, transferred at Farnham. Pt. Fortune, Choisy, Hudson, Como, Vaudreuil, St. Annes, Dorval. |Lennoxville. Most of the milk on this line comes on No, 203. St. Therese, St. Janvier. St. Therese. Chateauguay, Beauharnois. |\Chateauguay, Beauharnois. Chateauguay, Beauharnois. St. Lin, Epiphanie, St. Paul el Hermite, Charle- magne, L’Assomption. Longueuil, Boucherville, Varennes. Longueuil, Boucherville, Varennes. "IVHXLNOW JO ATdd OS WW FHI. THE MILK SUPPLY OF MONTREAL. 1 The cans are placed in the ordinary baggage or ex- press car. No refrigerator cars are used, and as some hauls take four or five hours, and as the doors of the cars are frequently left open, the milk rises several degrees in temperature under summer conditions, The temperature of about a hundred cans was taken at Chesterville on July 23rd, 1913. at 56 deg. F., some at 72 deg. and the average tem- perature was 61 deg. A few cans were The milk is unloaded at the various city terminals and is then conveyed by the dealers to their respective establishments, except in the case of those who peddle milk directly from the can. About four waggon loads daily are drawn by road from the surrounding country to Longueuil. These cross the river by ferry and are driven to their des- tination. From many districts within fifteen miles or so of Montreal much of the milk is driven in on waggons. Upwards of 200 shippers transport their milk in this way, the time consumed en route varying from one to four hours. This method of transportation applies to such places at St. Laurent, St. Leonard de P. Maurice, St. Leonard Pointe aux Trembles, Cote St. ~ Michel, Cote St. Paul, Ville Emard, Verdun, and others. The alternative of transportation by electric railway is provided for Sault aux Recollets, Longue Pointe and Cote Visitation, etc. St. Vincent de Paul, seventeen miles from the city, is a collecting centre as well as a shipping station. At least 100 cans of cream are conveyed daily from here to Montreal by road. After being handled in various ways, pasteurized, the milk is delivered to the con- sumer the following morning, when it is about twenty- A great deal of milk receives no treatment whatsoever and is delivered to bottled, stored, etc., four to thirty-six hours old. the consumer soon after arrival in the city, or next day. Hours of delivery to the consumer include from t to 10 a.m. Nearly all delivery waggons are covered, thus pre- venting, to a certain extent, the entrance of dust. Milk sold from the can is measured to the cus- fomer in a quart measure of such shape as to form, when inverted, the cover of the can. RURAL SAMPLES Notes on the Principal Districts Shipping Milk to Montreal—Analyses of Samples Obtained in the Country, and Remarks on the Bacterial Content and Grading—Summary of all Rural Samples. When samples were obtained at the farms, we noted whether they represented morning’s or evening’s milk or mixed morning’s and evening’s. On the tables, such particulars, when known, are given. Samples taken from the cans at the railway stations, or as received at the various milk-collecting stations, depots, or creameries were frequently of milk about which we had no such particulars. Often these cans undoubtedly contained mixed milk, but unless we were quite sure, samples so taken were tabulated as un classified ; hence the term as used in the tables. Frelighsburg.—This district is typically a dairy one. the farmers engaging almost entirely in the production of milk. Tittle milk or cream is sent to Montreal direct. Some farms are equipped with separators: the cream from these farms and in other cases the milk itself is largely purchased by a local factory. The proprietor of this arranges his procedure in accord ance with the demands of the Montreal market. Some of the milk is shipped to the city, the re- mainder being separated and the cream sent to Mont- 2 M. real, or when the demand does not warrant, it is made into butter. This product is disposed of by the *“Cowansville Board.” At the factory the milk or cream respectively is heated to 140 deg. F. for three minutes, and is then eooled to 40 deg. F. Separated milk, which is available when cream is produced, is returned to the farmers unpasteurized in the same cans in which the whole milk is brought to the factory. Herein lies a ready means of spreading throughout a whole district any trouble with which one particular farmer’s milk may be infected. At the time of our visit, waggons from across the American border collected cream from the farms in the Frelighsburg district twice weekly, thus constitut- ing an alternative outlet for those who would otherwise have sent to Montreal. Such should have been an advantageous state of affairs, but we were given to understand that these purchasers had practically no stipulations as to the conditions prevailing at the farms from whieh the FRELIGHSBURG (A.M. SUMMER.) THE MILK SUPPLY OF MONTREAL. ] | ‘Liquefiers. fF | : , ree a Sal Acid | re RTE 2) ay RE | No. Agar. Gelatine. Acid on Agar. On Gelatin: Colon. ete tase siete srade. | i eine gerd ibarceke (ie Sample at Depot. ee ! ——_—_—_—___——— — — 31 330,000 300,000 60 ,000 60,000 10,000 1603000) lB uve stems Ds Lig. 33 160,000 SOU OOO iq she wis ate wk aie hel AME CUO iT Vas Gatsicics bind aril ore Cateales aioe 100 ,000 Chae 42 460,000 260,000 300,000 BULWOO a naalseetha denis dct OO 000) “lees aaer cers GO AG 44 230 ,000 860,000 60,000 MOUNT AL chines Wieea ie | 130.000 30,000 Don vags Total... 1,180,000 1,720,000 420,000 | 420,000 10,000 350,000 130,000 -| Lig. i 169 80,000 | 113,000 | 53,000 | 80,000 BO is Mois etme tee 6,000 Boao : M16)? 5 160,000 | 6,383,000 | 63,000 193,000 EU 2 lee pensar ate 4,850,000 D f 177 1,866,000 6,366,000 1,736,000 5,616,000 1,830 3,000 43,000 C 4 178 | 166,000 | 213,000 130,000 | 156,000 1,860 10,000 6,000 | B H 179 | 43,000 | 70,000 10,000 HUAN ad Be elena ranayad Paliikie Leni amen, 13,000 | B i 182 123,000. | 33,000 | 90,000 | 15000 ere Bs pr Wes 6,000 | B | 185 1,833,000 | 3,163,000 | 2,076,000 2,883,000 Dy onl eee seed 5 lela 40,000 | © i 187 30,000 | 106,000 | 6,000 | 30,000 | HS Ne eee tee 46.000 | CG Lig i 189 20,000 | 53,000 | 6,000 ENN Shes vat han Lett aero el bee 8,000 5|. 38> cee i 190 53,000 | 90,000 | 23,000 | 33.000 100 6,000 16,000 | © S SS | - > — = i Total... 4,414,000 | 16,565,000 | 4,203,000 | 9,080,000 | 6,180 | 24,000 | 5,039,000 H Average. 401,272 1,505,909 | 382,090 820,909 | 561 2181} 458,090 | (Sore L Tite 4 lpercentage -lipercentage .1 percentage 30.4! ; |Sampled at Station 12 hours after milking— | | i 207 50,000 50,000 3,000 | 25,000 | Le a oe eet Pr SRO eta big: i 208 | 98,000 | 140,000 28 000 33,000. | FS on area 23,000 | C Liq. Total...| 143,000 | 190,000 26,000 58,000 | DIOLS serie ate 3,000 Average. 71,500 | 95,000 | 13,000 29,000 BO fades assis i 500 | ipercentage Lia eh See \percentage 12.1) Grand = |————_——___|______ es I~ a a Total] 5,766,000 | 26,679,000 4,689,000 | 10,635,000 | 106.470 | 118,000 | 5,751,000 | Average, 205,928 889,300 167 , 464 354,500 3,802 8,933 "191 700 j Le Sh ie i Ipenoaiitase 1.8) percentage .4)percentage 21.5) - SS Showing : process at Huntingdon Depot:— 165 as received. 166 after pasteuration— | | 165 510,000 | 836, 000 263,000 | 346,000 8,000 | 6,000 | 70,000 | 166 | 96,000 | 103,000 | 76,000 AG OOD Sse cn Gite Roose rinse 10,000 | ; eee eee THE MILK SUPPLY OF MONTREAL. 25 TERREBONNE AND ST. FRANCOIS DE SALES (SUMMER) | Liquefiers. | No. Agar Gelatine. | Acid on Agar.| 9, gid. Colon. Non- | Grade | | rele ia Sporulating. sporulating. Sampled at Factory. 183 8,000 | BU ERP Uecccoipialateuaie eeaiels UU Baek en ue Pe In ar eS yal. cs es we eh A 214 3,000 PATO" Screruraialg nate wala vis de tals wetara’ece DOO) FAS y Sakecalademaghe aie teaete ia ntoiatets A 216 50,000 | 216,000 40,000 150,000 7 Reet eee ee 10,000 B Lig. 221 2,030,000 | 5,633,000 1,580,000 5,513,000 9,900 3,000 146,000 we Total...| 2,086,000 | 5,919,000 1,620,000 5,679,000 10,060 3,000 | 156,000 Average 521,500 | 1,479,750 405,000 1,169,750 2,515 750 | 39,000 | percentage .4|percentage .05|percentage 2.6 Sampled at St. Francois de Sales Station, A.M. or P.M. not specified. 175 60,000 43,000 58,000 10,000. se dekeaneltes Cag we tee 10,000 | B Lia. 167_— is 83,000 120,000 16,000 33,000 2B0E Tic catiaekeeie 33,000". > @-.- 184 33,000 130,000 20,000 85,000 BO. Yhace'p. gcatwtarebeictee ete 5,000 | B 186 | 160,000 1,866,000 110,000 | 1,620,000 300 10,000 33,000 Cc : 239. | 893,700 913,000 740,000 | 813,000 460 3,000 56,000 ; C * 248s 156,000 | 40,000 BBD sh stesiatuure marmecets 10,000 | B 244 6,000 6,813,000 a binaleemtecca fi Oy G1 O.,000 330 3,000 560,000 D 235 76,000 120,000 33,000 | Gop COU sli ireaad Vet peknhe as sl Vonewy et ga 3,000 B 215 13,000 210,000 6,000 | 90,000 BA) ibis nea ee eS 26,000 Cc 4 be 96,000 253,000 86,000 90,000 LV2OOWI; We nah ckemaaess 83,000 | C 95° | 63,000 13,000 6,000 10,000 | B Cee iia | 26,000 290,000 20,000 176,000 LU Rawkaeuleycan ees 26,000 Cc 240 13,000 56,000 13,000 | 20,000 100 3,000 B 249 6,000 B80; 000 nw eeteuenisme eae | 280,000 BOOO Mes Carve spat ek 36, 000 C 256 46,000 103,000 16,000 | 23,000 4,330 3,000 16,000 B 260 40,000 693 ,000 26,000 | 223,000 a) Las ae a eee rere 146,000 D Lig. 262 3,000 40,000 3,000 WEL hawt dine bewederas 40,000 Cc #n ————— } | Total...| 1,504,000 12,249,000 1,189,000 10,201,000 | 23,060 28,000 1,093,000 | Average.| 100,266 720,529 75,933 600,058 1,441 1,647 | 64,294 | C | [percentage 1.4)percentage .2/percentage 8.9' Sampled at Terrebonne Station, A.M. or P.M. not specified. 11 | 3,000 153,000 3,000 | 83,000 | 1 900- iStnceunae woes 3,000 | B oy aes 16,000 473,000 | 10,000 | 106,000 | Os OOO sane eeutes 83,000 | CO AAT} 3.000. | LG,0007 feane daxedirsn: 6,000 | Shae eae eae nees pease | A 219 | 6,000 | AG OOD) clarewwsievsicainess | 16,000 | BO laid hss salkphvelnane | 3,000 | B_ Lia. Total. ..| 28,000 | 688,000 3,000 | 211,000 | Gi yn eae ee ratte ior | 89,000 | Average.| 7,000 | 172,000 3,250 | 52,750 | 1,990 Hiasanaetenauns 22,250 | © | |percentage 28.4 Jpercentage 12.9 | | | A.M. or P.M. not specified. | Se 237 | ~=1,236,000 1,213,000 { 1,070,000 1,060,000 | ry (1 LSee egy eee sarge es 23,000 | Cc 238 | 16,000 20,000 | 8,000 By OGD ei aca ans arc erin w igre cons Litera duo whe Shae alae Linea hance gik Siang A 242 | 2,080,000 2,780,000—| 2,043,000 1,190,000 IBISOO see uccape kar 106,000 D 247 | 5,566,000 8,866,000 5,540,000 8,816,000 3,060 | Ne Saeed Ban 98 , 000 D ‘Total. 253 13,000 120,000 10,000 103,000 BUND ely outed antl ain 16,000 B Lig. 255 | 5,660,000 | | 5,660,000 _2,000 % 258 | 2,240,000 | 19,150,000 | 2,086,000 8,713,000 | 738,200 273,000 2,000,000 D 261 293,000 1,350,000 223,000 | 260,000 D2 AUD Wa biasiekecae se 60,000 D Colon, Total... 17,104,000 | 38,499,000 16,585,000 | 15,147,000 | 774,570 273,000 2,298,000 Average.| 2,188,000 4,785,571 2,078,125 | 2,163,857 96, 821 ‘sf 39,000 328 , 285 D | percentage 4.5\percentage .8)percentage 6.8) ‘ . aes FEES a } — ——| — — = - Grand {39,496,000 | 52,355,000 | 19,357,000 | 81,238,000 815,650 | 304,000 | 3,636,000 | Average. 1,274,065 1,636,094 624,419 976 , 187 25,489 | 950 113,625 | D lpercentage 2.0 percentage .05\percentage 6.9 26 THE MILK SUPPLY OF MONTREAL. TERREBONNE AND ST. FRANCOIS DE SALES (SUMMER)—Concluded. Eee spa ey) 2 | SLES ah | Liquefiers. | : : Acid i i J e No. Agar Gelatine. | Acid on Agar. | Apri Colon Non- Grade. é aan Gelatine. Sporulating. | sporulating. Samples of milk taken at St. Francois de Sales Depot, to be separated and shipped as cream. 233 2,673,000 18 , 638 ,000 2,663,000 POTALUGUOD 77 Tislb-ub- Colon. 307 335,000 160,000 240,000 | 100,000 160 13,000 36,000 | C Liq. 308 295 , 000 106,000 235,000 83,000 260 6,000 6,000 B 309 2,120,000 3,466,000 | 2,043,000 3,216,000 200 66,000 50,000 | D Lia, 310 86,000 1,416,000 | 66,000 TEU 1d Bea) Ie re eae 6,000 16,000 | 3 th 311 3,683,000 9,810,000 | 3,563,000 5,366,000 GUFAGN <=. estas satis 4,443,000 D 312. sO} 63,000 76,000 | 16,000 56,000 30 6,000 3,000 | B Liq. 8138 | 206,000 123,000 | 60,000 56,000 1,260 | 13.000 13,000 | C sy 314* 213,000 265, 000 173,000 170,000 | 60 | 10,000 | 70,000 Cc t 315 | 30,000 60,000 10,000 BOLO eae ae chek os ale | 5,000 5,000 | B 316 | 103,000 716,000 | 100,000 | ISG a eh och 3,000 13,000 | B 317, | 8,700,000 | 35,400,000 | 3,653,000 |.............. 18,230 23,000 3,566,000 | D 318 | 53,000 | 58,000 13,000 380,000 60 10,000 6,000 | B Liq 820 | 560,000 | 60,000 | 70,000 y DUEL TUE pee eat Aan | 16,000 | 20,000 C ae 821 | 26,000 | 96,000 | 10,000 80,000 | 380 | 10000 lie hich oias ois 822 | 18,680,000 | 22,000,000 13,613,000 | 20,700,000 | 16,860 | 35,000 405,000 | D 324 | 60,000 | 86,000 | 13.000 | 63,000 BOS lea 10,000 | B Lig 325 | 176,000 | 106,000 | 58,000 | 66,000 30 | i OUD | watna’d a Secreto B 326 | 21,360,000 | 74,853,000 21,840,000 | 74,820,000 58,860 | 20,000 266,000 D 327 | 900,000 | 4,700,000 370,000 | 4,050,000 2,630 | 30,000 410,000 D liq. 328 73,000 213,000 33,000 143,000 60 | 23,000 | 10;000 C a 329 40,009 80,000 13,000 73,000 OU) ifn so areata ee facet a Alipay acta aia A 330 116,000 | 136,000 96,000 83,000 130 3,000 | 56,000 C Liq 381 46,000 | 180,000 IG FOON acl euan teetos| 460 1805000 )55 Se aeewaeut se] oD ve 3382 OI 383,000 | 38,110,000 380,000 2,850,000 | 1,530 50,000 | 350,000 | D ee 3388 =| 14,820,000 | 29,113,000 Page 251 EO Ca ae a aa 3,900 | 53,000 | 86,000 | D 339 26,000 1,106,000 | 3,000 | 363,000 2,260 | 36,000 66,000 | D Lig. ahem at | ee Se | |__| —_ ue Total...| 71,795,000 211,038,000 | 68,199,000 | 134,019,000 442,830 1.457,000 | 11,734,000 Average. 1,595,000 4,796,318 | 1,515,533 3,045,886 | 9,840 33,113 266,681 | D ae | | |percentage .6)percentage .6|percentage 5.5 *Sampled at Farm. THE MILK SUPPLY OF MONTREAL. Richmond, Que.—There are nineteen shippers who send daily about 750 gals. to Montreal in a car reserved for the purpose. This is identical with the one in use at Lachute; there is no loading platform and the The filling of the ear is completed en route to the city. siding is inconveniently situated. Shortage of time allowed of no farms being visited. All samples were taken from cans as they were put on board. Of the eighteen samples, seven were under 50,000 per c.c., and the general average for the count was, in round numbers, 140,000—considerably better than many districts but too high. agar The non-sporulating liquefiers were in large numbers, which indicates the presence of and cleaner methods should reduce these figures very considerably. much dirt, The average of the 18 samples grades as follows: Agar count, Grade B Colon count, Grade B ........... Liquefier count, Grade C 140,000 per c.c. 850 per c.c. 80,000 per c.c. RICHMOND os ae eT 29 Chateauguay.—At the time of our visit only five farms were supplying milk to Montreal. twenty-five cans of In addition, cream, each containing five gal- lons, and sealed, were shipped daily. Those farms supplying eream each have a separator, but one conveyance collects and draws off all the cans to the station. A number of farmers have built good milk-rooms, and, show promise of the becoming readily adapted to city regulations. The herds are composed of Holsteins, Ayrshires, and French Canadian cattle, with their various grades. Of the eight samples from this district analyzed, Five of Colon one was excellent, four fair, and three poor. the samples showed a high liquefier content. content, with one exception, was very low. The average of the eight samples grades as follows :— g I g Agar count, Grade B Colon count, Grade A .......... Liquefier count, Grade C 118,000 per c.c. 450 per c.c. 60,000 per C.c. (SUMMER). Lig uefiers. | R } . Acid ‘ fe . No. | Agar Gelatine. | Acid on Agar. | Sat NS Colon. Non- Grade. } | | on Gelatine. Sporulating. sporulating. Sampled at Station. | 364 | 620,000 | 640,000 426,000 | 110,000 PRO eh atts taac's 166,000 D Liq 365 65,000 130,000 15,000 | CE OO Tae Syea ste ate hen tece Wek «mk Tiere ai ow eu eae.e A 369 15,000 REP OOO Yo he. ca aiacek Salis ake [Lae Wo eislaalonts grea w/e tis te yale @ S'p a ae Vgln Saale wre Mans Rm ni vinla- 3 aiecwrare, a8 A 370 273,000 586, 000 160,000 883,000 1,160 13,000 66,000 Cc Liq 371 73,000 186,000 46,000 96,000 |W VSS Se See ne, os IE 26,000 C A 372 80,000 265 , 000 15,000 50,000 30 30,000 65,000 C 373 100,000 140,000 33,000 43.000 y, 130 13,000 10,000 c 374 30,000 93 ,000 6,000 23,000 2,360 6,000 3,000 A 375 393 ,000 780,000 16,000 36,000 Ti TOON sl eorh as coke sine ea 743,000 D Liq 376 8,000 $902 COG inset sicserewlslorcers LOG DOD. « his eseiees ona aceon fteeracalein euch wean 55,000 © ne 377 146,000 FEE UN hacashca is bra Reta ane oe 73,000 DODO iia gw sitos 9 erate wees 76,000 Cc 381 35,000 OG SOOT ta eaicieteneect woatas GO: CO Shs SiGe eciefar abel newens 13,000 3 383 3,000 BOGUS tee nia eines at 3,000 Sele eve 6,000 B 386 83,000 43,000 3,000 13,000 3 387 73,000 TSO S000. “hosealowed wean 86,000 LOO S Pekevgd On Fees 20,000 B 388 10,000 L4G 000) SIS Cinuaitenas ae 86,000: - 4 Sieve veiceeeee 3,000 40,000 C 389 440,000 676,000 440,000 616,000 ZOO feawuw howks a9 28,000 C 390 40,000 LOS OOO: Fi) Sakata onthe arene 9G,000 fo cecivccieveneleccvedesvecees 43 ,000 © Totals: 2,399,000 4,750,000 1,187,000 1,974,000 14,460 68,000 1,368,000 Average. 141,111 263 , 888 69,828 109,667 850 3,778 76,000 | fBT’L&C'n percentage .6\percentage 1.4'percentage 28.8. \ C Ligs. 30 THE MILK SUPPLY OF MONTREAL. CHATEAUGUAY (SUMMER). ee | Liquefiers, a t PT ae at eat aN og erent a “eee. Colon. N Non- Grade. Sporulating. sporulating. Yo. gar. elatine. Acid on Agar. : No Ag Gelating cid on Aga Ka ledine! 340 90,000 193,000 13,000 93,000 BON ualeb/asiniy iniciatale 83,000 C 341 236,000 890,000 186,000 430,000 200 3,000 80,000 Cc 343 50,000 156,000 36,000 ROO il elapaislecsid see's sub CO S000 tiene swe eno ee C 347 226,000 263 , 000 116,000 53,000 TAN IH 5 5c eet dey ois tate 43,000 C 349 53,000 176,000 46,000 | 86,000 MyBO iain darusntoe sleek 56,000 Mile 353 DOO ira) Mekerer er usb ater engin Ge | 30 A 354 85,000 250,000 OOD Firat enararal eH tog a%s SOU 1 5 aia/elointe/y x nee x 140,000 D 357 203 , 000 MOOD eta ciel a'aiery ara ature 20,000 BHD lis Seis seretu suatajeeaete 6,000 B Total... 946 ,000 2,038,000 417,000 772,000 | 8,750 26,000 | 408,000 Average. 118,250 291,143 52,125 110,286 469 3,714 58, 286 | percentage .ad\percentage 1.2)percentage 20.0 Q NorTe.—Sampled at Station. RURAL SUMMER.—GRAND TOTAL AND ABSOLUTE AVERAGE { Acid ¢ on Gelatine. Colon. Non- Liquefiers. Agar. Gelatine. Acid on Agar, | Sporulative. | Sporulative. Frelighsburg........ 2,950,000 5,510,000 | 760 ,000 960,000 | 70,000 1,830,000 420,000 Cowansville ........ 19,695,000 54,090,000 | 10,350,000 42,625,000 103,250 190,000 3,140,000 Chesterville ........ 5,240,000 24,125,000 | 1,745,000 9,370,000 146,300 310,000 2,205,000 Lancaster .......... | 25,183,000 37,801,000 | 17,901,000 22,228,000 71,070 28,000 2,076,000 Howick adc w cance 24,421,000 32,856,500 | 2,619,000 22,164,500 151,900 | 3,000 3,224,500 = | J Huntingdon ........ 5,766,000 26,679,000 4,689,000 10,635,000 106,470 118,000 5,751,000 Terrebonne ........'. | 39,496,000 52,355,000 19,357,000 31,238,000 815,650 304,000 8, 636,000 Ormstown .......... 7,958,000 7,932,000 1,625,000 148,000 11,750 6,606,000 | 202,000 LACDOTG oes SES ieae's 71,795,000 | 211,038,000 68,199,000 134,019,000 442 830 1,457,000 | 11,784,000 -| 2,399,000 4,750,000 1,187,000 1,974,000 14, 460 68,000 1,368,000 Chateauquay...... | 946 ,000 2,038,000 417,000 772,000 3,750 26,000 408 ,000 FINAL TOTAL...... | 205,849,000 | 459,174,500 | 128,849,000 276, 133,500 1,937,430 10,940,000 34,164,500 AVERAGE .......... 828 ,396 1,759,289 515,396 1,057 , 983 7,538 41,915 130,898 percentage .9|percentage 2.3lpercentage 7.4 obtained from ;~Agar, 250 samples; Gelatine, 261 samples; Colon, 257 samples. MACHINE MILK (SUMMER), Liquefiers. _ Acid Colon N on Gelatine. : Non- Grade. No. Agar. Gelatine. Acid on Agar. 3 Sporulating. | sporulating, ABS Alec lnc war asieate PIANO Lier ale Rie hile 130,000 G00: Tse te yee uaa 15.000 134 100,000 465,000 15,000 400,000 By GOO! inceecuemerted 130,000 143 700,000 430,000 566,000 306,000 B00! a item eee 36.000 170 363,000 116,000 320,000 63,000 BOO at aneens 20,000 180 2,900,000 1,216,000 2,756,000 460,000 3,130 8,000 630, 000 188 718,000 223,000 620,000 183,000 3,130 6,000 3,000 267 120,000 415,000 | 53,000 BBO; 000 Ai. 54/4 don sicads 10,000 20,000 269 553,000 2,350,000 296,000 2,065,000 90,000 50,000 120,000 —_—_—— —— | | | | Total...| 5,449,000 5,815,000 4,626,000 3,952,000 110,620 + 69,000 989,000 Average. 778 , 428 646,111 660, 857 439,111 12,291 7,667 109,900 percentage 1.5'percentage 1.2'percentage 17,0 | d : | 1 i i i : | | | ; ' i NOTE.—It will be seen from the foregoing tables, of which the above is the synopsis, that the averages in this table are ROME e oii SOOO il e'sbdeccibeliteids 15,000 Ah i bey ee 2 oe 15,000 : THE MILK SUPPLY OF MONTREAL. 31 Machine Milk.—At nine of the farms visited milk- ing machines were installed. In some cases our samples were taken directly after milking. Those who have had experience with these machines know the difficulty of cleaning and sterilizing the rubber connections. Many experiment stations have investigated the sources of contamination in the machines, and at these stations excellent results have been obtained where scrupulous cleanliness has been observed, and where all the parts needing cleaning are kept in antiseptic fluids. It has always been a question if the average farmer could carry out the necessary details to prevent bacterial contamination, and these results seem to show that hand milking gives milk with bacterial content. We do not wish to criticize the labour-saving advantages or the mechanical perfection of the operation, or its effect on the cow; but from the standpoint of bacterial content, machines under farm conditions, give milk with larger numbers of bacteria than the old method of milking. A single comparison, typical of others, is here given :— lower Total Count, Machine milk Average of six farms in neigh- borhood ... 700,000 per c.c. agar count 36,000 per ¢c.c. agar count Colon Count, Machine milk Average of six farms in neighborhood....... 600 per c.c. 230 per c.c. The average of nine samples grades as follows :— AwWar count. .avcsa ed sea awas y Grade B CTO SCOUT ia 0 sic Re obe ee a Grade C Liguefler count. 2... 2s..e8 cas Grade D Remarks on the Bacterial Content of Milk on Arrival at Montreal. Reference to the average totals from the various dis- tricts shows that the averages of the two hundred and fifty samples of milk obtained at farms and rural stations were as follows :— ee ack & oA 800,000 per c.c. 7,500 per c.c. 170,000 per c.c. Total count Colon count Liquefier count According to the grading, such milk would be placed in Grade B—On account of its total content. Grade C—On account of its colon content. Grade D—On account of its liquefier content. Comparing the bacterial content of this milk, which we have termed rural milk, with the milk which we sampled on arrival at a number of the large dealers in Montreal, we find that the averages of some fifty samples of the latter are as follows :— Average agar count............ Average colon count .......... Average liquefier count 1,100,000 per c.c. 50,000 per c.c. 140,000 per e.c. According to the grading this milk would be placed in Grade C—On account of its total content. Grade D—On account of its colon content. Grade D—On account of its liquefier content. In other words, if this comparison is legitimate, the milk has deteriorated one grade during transportation, due to the temperature to which it has been exposed in transit. Bringing the figures and grades together gives us the following table :— | Grade rade On Arrival at the At the Farm. | Milk Dealer. Agar Count...... 800, “io B C | 1,100,000 Colon Count........ 7,500 © D 50,000 Liquefier Count ...170,000| D D 140,000 Conditions under which Milk is kept and Retailed in the City of Montreal. Under the heading “Transportation” we mentioned that a great deal of the milk retailed in the city receives no treatment whatsoever, and is delivered to the consumer soon after its arrival or next day. When considering the most reputable dealers, most of whom attempt pasteurization, it will be seen that the amount of milk so treated is relatively small in comparison with the total amount consumed each day. Thus in the absence of pasteurization and by reason of the ease with which milk can be spoiled by contamination or improper storage, a few notes on conditions under which it is kept will be of interest. The larger dealers we consider separately. The samples we obtained from carts on the streets are mostly of smaller vendors. Inasmuch as these men are mostly rid of their supply by 10 a.m., and have no facilities for storage in case this is not so, we can regard their milk as essentially “milk on arrival” (see p. 35). It grades chiefly as “OC” and “D.” We would point out, however, that we found no waggons with ice-compartments, which are desirable in summer when the cans have been on the train for some time. Also the smaller dealers have not adequate facilities for thoroughly cleaning the cans before their return. SALAS A SSA ESS SERS Se SNE AST POSER ne NS I ARES A A SANs Ec em Seabee Se ere 32 THE MILK SUPPLY This latter condition must favour a cumulative infec- tion during the lifetime of these receptacles. Very few, if any, small dealers attempt bottling. Groceries.—Taken as a class, the grocery stores of Montreal distribute a large amount of milk, in fact, they are probably second only to the milkmen in this regard. Yet a large number of them keep milk more as a convenience to their customers than as a means of profit. There are few shops whose appearance is so good a guide to their clientele as the corner grocery, hence we find that in different quarters of the city these undergo characteristic variations. When collect ing samples in the summertime, however, it was our criticism, the correctness of which is borne out by analysis, that in spite of class variation those refrigera- tors which are accorded so prominent a place in most shops are too full of miscellaneous vegetables and fish, contain too little ice and are opened too often to do justice by the milk entrusted to them. During our winter collecting we found many of them devoid of ice, and the milk often in a can behind the counter or near the door and without a lid. Here it remains until sold, providing it does not go sour first. Miscellaneous Shops.—In addition to bona fide groceries there are many shops selling not only bread, milk, bacon, and other comestibles, but also tobacco, candy, soft drinks, dry goods, and so many combina- tions of these wares that we have called them “miscel- laneous.” Such places rarely have bottled milk, some- times not even a standard can or two, but produce it when requested in jugs, pans, and unexpected con- tainers of many kinds. Happily, though, these shops are rather numerous in certain sections, they do not distribute large quantities. Bars.—As to bars, of which in the summer we visited many, and in the winter none, there is not much to be said. The milk is in most instances kept in bottles, these being on ice. The amount of milk retailed by bars and saloons is comparatively small. OF MONTREAL, Restaurants and Cafes.—We found that these terms applied to a variety of places; and in using the speci- fied nomenclature we adopted the name inscribed on window by the proprietor. Frequently the so-called restaurant or cafe proved to be a bar or saloon, having facilities for ‘“‘quick lunches.” Where such was the case the milk was kept as stated above. Where the restaurant or cafe was devoted exclusively to the serving of meals—these including the Chinese restaurants—the milk was stored in the eight-gallon cans in which it had been sold by the milk dealer. Usually no precautions whatever were taken to in- sure the maintenance of a low temperature, and fre- quently we took our sample from a can standing in the kitchen. Quick Lunch Rooms and Dining Rooms.—In many of these the milk is stored in cans, and not infre- quently we found that the proprietor had a large jug containing milk either on the counter or on a nearby shelf. When this prevailed, the milk was obviously invitingly open to infection by bacteria, flies, ete. Better Class Dining Rooms.—These dining rooms are those which, apart from casual visitors, are fre- quented by professional and business men in the city. The milk was usually stored in refrigerator rooms, and provided that the initial quality is satisfactory it should reach the customer in good condition. Residential Hotels—Included under this heading are the leading hotels in Montreal. In some cases very good facilities were afforded as regards refrigeration, and practically every hotel visited and classified as above had refrigerator rooms. As in the case of the better-class dining rooms, the condition of the milk when received by the customer appears to depend almost entirely upon the quality when purchased by the proprietor. THE MILK SUPPLY OF MONTREAL. 33 MONTREAL’S LARGER DEALERS Notes on their Equipment, Treatment of Milk, Tables of Analysis and Remarks. The following six dealers represent the largest es- tablishments engaged in the milk and cream distribu tion of Montreal. A short account is given of their buildings, plant and methods, the analysis of milk and cream as re ceived, treated delivered, remarks on the bacterial content and grading. and and Dealer “A.” has a clean, well-maintained establish- ment, constructed of concrete and tile on the inside, and fitted with nachinery. With the exception of the product from one par- ticular farm, which is destined for a special institu- all milk ‘is pasteurized. Its treatment is as modern tion, follows :— Tt is received, examined for any taints or odors, and weighed: pumped to a glass-lined tank of 1,200 gals. capacity; piped through a clarifier into a pasteurizer of the flash type, there heated to 165 deg. F.,. thence into enamelled vessels and held at 145 deg. F. for thirty minutes; cooled by through brine- jacketed pipes; bottled mechanically and stored at nearly freezing temperature until the following morn- ing when it is delivered. Cream is mixed in a large rectangular tank fitted with steam coils and heated to 145 deg. F. for fifteen passing minutes. After cooling it is put in cans set in ice water. Bottling and distribution follow. No aeration is given either milk or cream. Stable accommodation for a number of horses is on the premises, though we found neither objectionable odors nor many flies in the building where the milk is handled. The mixed untreated milk had a high bacterial con- tent, very large numbers of acid bacteria, and was probably rather old and at a high temperature. Clari- fication, that is to say, passing the milk through a separator, does not decrease the number of bacteria, although it contains less gross impurities. This is explained by the fact that the centrifugal force breaks up masses of organisms, and large numbers of bacteria are separated. Some authorities (Russell) do not think clarification worth the trouble, unless the milk is exceptionally dirty. In fact, by this process the counts of liquefying organisms obtained from manure, bedding, etc., is apparently increased by the usual methods of analysis. The pasteurized milk was high in bacterial content —over 100,000 per c.c.—and compares unfavourably 3M with the untreated milk of an individual shipper, which Efficient pasteurization should milk containing 1,000,000 organisms in the e.c. to 50,000 per ec.c.—and should is sent to a hospital. reduce the content of a destroy the lactic acid bacteria: in fact, the presence of this class in pasteurized milk (provided there is no re-infection) is evidence that the process has not These remarks also apply to the pasteurized cream, though in this case the results are better. Although the pasteurized milk is stored at almost freezing temperature, the bacterial content makes a big jump during delivery. Two samples taken at the time of delivery showed one and two millions res- pectively as the total count on agar. been properly carried out. Dealer “ B.”—While at the time of our visit this plant was slightly inferior to the one previously outlined, a number of improvements had been begun which, when completed, would make the place first class. A particu- lar feature in connection with the system in use here is that, in addition to the usual inspection which the farms supplying milk undergo at the hands of the city inspec- tors, they are also kept up to a certain standard by in- spectors of the company. About 2,000 gallons of milk are handled daily, by far the greater part going in bottles to retailers and con- sumers. Milk is received shortly before noon, examined as to quality, put into a receiving tank, and from here pumped to another vat, whence it flows by gravity through a clarifier into a pasteurizer. The temperature of the pasteurizer, like many of the same type, is unstable, varying from 130 deg. F.-180 deg. F. After this heat- ing the milk is held at 140 deg. for thirty minutes in a container provided with steam coils. Cooling takes place in a brine-jacketed coil, which is connected with the bottling machinery. The bottles are capped by hand and automatically conveyed to cold storage rooms, where they are kept artificially refrigerated until distribution. Twenty-eight lots of milk from five districts were sampled as they arrived at the dealer’s establishment. Ten samples from the St. Scholastique district averaged 11,000 per c.c., with a colon percentage of 4.3 and a somewhat higher liquefier percentage. The worst dis- trict was Ste. Therese, three samples averaging over twenty million to the e.c. The mixed milk from the tank 860,000 bacteria per c.c. (agar count); after clarification the contained 34 THE MILK SUPPLY OF MONTREAL. agar count was much lower, but the gelatine count aver- aged higher, with larger numbers of the colon and “liquefier ” groups. The pasteurization was effective, reducing the num- ber of organisms to an average of 21,000 per c.c—the best results obtained from any of the larger dealers. 4,000 per c.c. of the bacterial content of this pasteur- ized milk consisted of spore forming bacteria. The sub- sequent operations, after bottling, doubled the number to 45,000 per c.c. A sample taken from a bottle as de- livered to the consumer, gave an agar count of 65,000 per c.c. The results obtained by this dealer were better than those of his competitors, and approach more nearly the standards exacted by the more progressive American cities. Two samples of cream had low counts compared with the usual run of samples, but were noteworthy for the rather high colon and liquefier percentages. DEALER “A” (SUMMER) PROCESS. Liquefiers. : eee ae No. Agar. Gelatine. Acid on Agar. ‘ aco Colon. Non- Grade. Leal | Sporulating. | sporulating. } } 66 730,000 11,800,000 630,000 8,660,000 Ba OO i) aiscierere gatd-wrncetee 130,000 | 40 1,930,000 8,330,000 1,630,000 4,030,000 83,000 | 33,000 130,000 | 68 220.000 | 670,000 | 190,000 250,000 500 3,000 140,000 51 118,500 | 132,700 | 29,600 18,300 BL [ees csictaasec's | 2,900 | 64 76.000 316,000 | 3,000 6,000 3,000 | 6,000 | 30,000 49 2,400,000 8,600,000 | 900,000 900,000 80,000 60,000 900,000 | 42 7,800 28,600 | 7,200 1,900 |Nonein 1-10 cc}............5. 200 | 330 2,315,000 1,515,000 | 2,315,000 450,000 AL C00 -\i8 da c irae, kara 380,000 | 403 1,250,000 750,000 300 66 Mixed milk untreated 64 Milk untreated of one special supplier 40 Mixed milk after clarification : 49 Mixed cream untreated 68 se preliminary pasteurization 42 Cream pasteurized, 20 hours old 51 sat pasteurized 330 { Sampled during delivery from milk 403 Waggon on street DEALER “B,” CITY (SUMMER). Liquefiers. : 3 Acid No. Agar. Gelatine. Acid on Agar. me Gela nk: Colon. Non- Grade. Sporulating. | sporulating. es Z i ete Ue aie 202 | 860,000 1,513,000 830,000 390,000 | 57,330 30,000 16,000 204 410,000 2,275,000 403,000 890,000 | M22 000E levecesiesecon 30,000 205 290,000 | 1,083,000 220,000 623,000 62,500 3,000 33,000 209} 30,000 | 10,000 LO QUO sane canadien’ 30 DON AG een aden 207 36,000 | 10,000 6,000 3/0002 sores vreee roe! SOD iernit at ee 208 6,000 | OLN sets id cue wm Kets Leese 10 0004 cases eas ee cies DIDO nanehicncccete 194 5,000 126,000 5,000 108,000 IVSUD. jatcwcoteenitend ¢ 3,000 195 86.000 63,000 60,000 | 86,000 | O80 [eee ashe eeaecs 3,000 | | Ice cream— | | 196 230,000 | 2,930,000 130,000 1,230,000 Lit LOOU: 494:cen caulk wes 460,000 197 30,000 1,030,000 BOLOUU a ckeveni nis ceaaen 119; 800 Chosen cueivereck 200,000 Taken from carts during delivery:— 316 65 ,000 15,000 MEOOU HT meee weed a | Pee LETHE CRT Ea ee 15,000 202—Mixed milk from tank, before clarification. 204, 205—Mixed milk after clarification. 209—After clarification and preliminary heating. 207, 208—After heating for 30 minutes at 140°F, 194, 195—Milk from bottles as put into cold storage. THE MILK SUPPLY OF MONTREAL. 35 DEALER “B” CITY (SUMMER), Supplies separated into their districts. Compare this table with country milk. e ~ Liquefiers. No. Agar. Gelatine. Acid on Agar. Acid Colon Non- Grade. on Gelatine. Sporulating. | sporulating. | St. Scholastique— | | 116 63 , 000 1,926,000 63,000 1,763,000 | BOD -l eda vada aeweael 123,000 D = Liq. 128 26 ,000 120,000 13,000 86,000 | BOE hiv Scien haterkerets et 38,000 B bs 129 10.000 | 70000) Ligs 123 28,200,000 | 72,330,000 9,460,000 8,930,000 496 ,060 130,000 760,000 D 277 880,000 | 680,000 800,000 430,000 DyOOU Kloss aes ne ne ses 180,000 D Lias 278 2,065,000 4,865,000 1,680,000 1,380,000 413000. tits vieweoaken 30,000 D Colon. 280 450,000 230,000 150,000 65,000 LS MEE re oe er iC 15,000 B Liq. 281 6,765,000 6,830,000 6,150,000 4,830,000 57,000 65,000 1,365,000 D 282 6,100,000 7,350,000 5,615,000 4,780,000 SOMME latadeciedeares 100,000 D 283 1,930,000 2,450,000 765,000 75,000 GOOG: testescevereuns 425,000 D_ Ligs 284 365,000 850,000 180,000 200,000 Dd ticaisvae w aetceuees 80,000 C ity 285 3,365,000 5,080,000 2,980,000 2,450,000 6,300 50,000 150,000 D — 286 515,000 1,075,000 200,000 675,000 pA | SS Re ose: Ry 75,000 D Colon. 287 1,050,000 1,050,000 BRO Law aw Gaeem eae xe BRU i Laevieted wo eMaeee 65,000 O°. Total. 315 2,965,000 4,780,000 2,480,000 930,000 BOO obs ebic ia eee. eote 200,000 D Ligs. 316 65,000 15,000 Dy URN. Pocarare Bro ite el a WE Gcleeae's Celene eee ob. 8160 mare te eae 15,000 B a 317 2,080,000 2,830,000 330,000 250.000 Pa GOOy sek es sane ee 130,000 D 318 130,000 800 ,000 50,000 50,000 BUD nl aeakiny we hanes 15,000 B 319 800, 000 69,300 410,000 PRISON etatevanee eos 10,000 23,000 C Ligs. 820 4,800,000 4 GbO Gh 25> ~beaee l- ahielsea tases s C Total. 322 4,100,000 4,300,000 8,650,000 480,000 eT ile Deaton Sar as 115,000 D_Liqs, 323 1,400,000 880,000 1,300,000 215,000 BOO ln dsc cate ereteey ssa view awa Rae C Total. 325 280,000 1,400,000 15,000 HOOSOOD- baad cova coe tee fener aowee 50,000 C Ligs. 326 11,200,000 46,500,000 10,700,000 45,415,000 LW Ot |e ai arte eg 580,000 D 327 30,000 600; 000) cbeivcrs w teers 430.000 D000 ides erineemees 30, 000 C . Ligs. 828 150,000 | 64,500,000 CE OOO i iivlaiea keer es BOO ihe as BA 42,000,000 D ea ‘ | , | i 40 THE MILK SUPPLY OF MONTREAL. q | SAMPLES TAKEN FROM MILKMEN IN THE ACT OF DELIVERING MILK BETWEEN 6 AND 10 A.M.—Continued. | Liquefiers. ' cAte | Acid [7S wk CE ae Epa ne i No. Agar, Gelatine. | Acid on Agar. G latinas: | Colon. | Non- Grade. ‘ | | on Werauine, | Sporulating. sporulating. ! , | | ' 329 365,000 | 725,000 180,000 300,000 DE OOG Wicca Pa Saeed alent et olantaen | D Colon. | } 330 | 2,815,000 1,515,000 2,315,000 450,000 AT GOO: ance cms ome 380,000 | D i 331 65,000 350,000 30,000 EOOLOOU SFA y voce asin cool wedeeos 150,000 | D Liqs. / 332 | 615,000 1,750,000 615,000 | 1,000,000 BLOOD: klik toate eee 50,000 (1,0 Ges | 333 | 330,000 2,580,000 100,000 BROW Hild serettincasiscelos aiatete ewes 65, 000 | C ' 334 | 1,565,000 11,165,000 | 1,465,000 | 8,580,000 | AL ie Boe aoa ee 115,000 | D i 335 © | 900,000 4,950,000 550,000 | 1,250,000 | BODE ude ee ns Ve eea 115,000 D H 336 =| 2,730,000 5,230,000 | 2,365,000 | 2,465,000 | BOE OOS ul Sajcctale oeetye 480,000 | D . 337. | 1,800,000 13,250,000 1,650,000 | 10,825,000 | 1,983,300 |.............. 200,000 | D j 338 | 800,000 750,000 750, 000 CON eee aed SM aia ng te 65,000 C Liqs. j 339 | 230,000 | 1,665,000 150,000 | 150,000 6 SONI. tuibahe ne cans 80,000 | © Colon. { 341 | 5,930,000 10,715,000 5,515,000 | 1,500,000 39,300 265 , 000 900,000 | D 4 342 | 2,565,000 4,665,000 2,265,000 | 1,015,000 POW cle aces see 765,000 | D | 343 580,000 2,450,000 50,000 200,000 NUR Ue Cae Parr ap tel 80,000 | C Colon. H 344 | 1,015,000 | 2,425,000 800,000 175,000 SUSIE Lia ae eg eere ee 575,000 D j 345 | 8,400,000 | 100,330,000 7,750,000 96,250,000 BE 000 Me ueoue eee 750, 000 D j 346 | 1,465,000 8,900,000 1,300,000 6,250,000 BSG00 ) Nihers At pea 150,000 D j 347. | 14,750,000 7,480,000 14,600,000 7,465,000 SOOO Le eee ne cate 4,380,000 D i 348 | 1.780,000 2,000,000 1,600,000 1,350,000 L2T COO eae coe aniene ee 450,000 | D / BAG oa wate ale ANG 00019 este rse access 1,780,000 BD G00 einen cave oetes 15,000 B Colon. 350 | 1,215,000 3,900,000 000 515,000 SEOOO MN o reiet t enie 50,000 C Total. 351 480,000 80,000 365,000 LB OU0L is: cet eieahul catered rete 15,000 es 352 3,315, 000 5,250,000 3,030,000 2,350,000 G2LOG0 ss | rent etpaves yi 750,000 D i 3538 | 5,115,000 5,100,000 5,015,000 4,300,000 Pe B00 a laeneny ee tea 425,000 | D i 354 | 730,000 4,550,000 500,000 815,000 AB BOO laste ae caste cton 350,000 | D i 355 130,000 100, 000 100,000 50,000 GOO ow een teen at] eee eae B Total. i 356 915,000 2,800,000 800, 000 2,415,000 AS BOOS AIS een Mees oe 200,000 | D ; 357. | 1,180,000 SOGUCOU0: Hesse cwar aes ABOU Hoskins oo kte rts Peat zelnee Ben ees 1,500,000 D Ligs. 358 | 315,000 425,000 LOR7000% a traccenuveas SOS ase oes atic pee 15,000 | B ‘Total. i 359 | SOON Riau cecal: (EUAN ee en seer DS 000 ler csiway eels is lentes peepee | D Colon. i 360 | 850,000 4,765,000 400,000 2,600,000 BULOU0 Ee Cone) Crema 550,000 | D ; 361 | 1,680,000 80,000 1,415,000 BOSOM: healers persian tn oe See emee st tcoe ene eee 1 9 @* Detale / 362 | 100,000 350,000 100,000 BOD OOD tarot borat orth a tes aceu ha kc eee ee ee. i Lee dal ecgali fey O(a aspera amt SsROUMMANY | vedo eect FA UTES! aS ar Ra BR es be? [noe i ; 364 BU OO be ceo ieee orl a mene a ae OMe Mey OIC ware eee! Mal ony x Sere deen’ hc lceacae ee A i 365 1,030,000 450,000 1,015,000 POO TMU kes areata Aegis Gl oy. A nla 50,000 C Total. / PROSE Ceres coli <4 125 O00: ate ee ete sare an | ro taut tan Meee Pci Noa: < auad doweso lsd arte ee Fees 367 115,000 80,000 30,000 Lag OOM ewer ie ical nie wick ce lence 15,000 3 Total. / 368 | 4,800,000 liquefier BOIS 000A Sew reicatees Le, tas ba ennai ees pet deeb paceman et ce fh D Colon. j 369 1,350,000 3,875,000 900,000 1,950,000 PIOROS Ag Pres pces aes 25.000 C Total. i 370 150,000 575,000 150,000 175,000 st ARES etal ist 50,000 | © Ligs. i 371 1,200,000 3,350, 000 1,180,000 BUD DUDA tak nant ene esse ne a ene ees 200,000 Dye 372 200,000 200,000 65,000 50,000 | ER OODsi sale keemat raat 150,000 | D 373. | 215,000 600,000 | 80,000 180,000 BUDS cow eaten sine 100,000 a) 374 | 88,515,000 | 70,200,000 | 32,500,000 31,200,000 | ih Hig [ep repre 1,350,000 | D 375 15,000 330,000 15,000 LID SOOU yeeros peatsais 15,000 100,000 D Ligs. 376 fia (1 iS] eee re eae HE DUO otnhs tces ace nee DOO a ed Ssieonacs ean (ose es AG 3 «Total. 377. | ~~‘ 1,630,000 3,900,000 1,580,000 3,580,000 | Le BOO ici Wie tet eae 50,000 | G « é 378 15,000 80,000 15,000 Med aes oases aves te eeiee ies Cu Lk enone | A 379 50, 000 15,000 TA 1! Ned ie eee eer ey pe re LhZ000 1 vane eaee B Ligs. 380 | 250,000 900, 000 165, 000 SOO VOM dea caenmeCocl. id vaantenes 100,000 | Cc ‘ 381 | 15,000 150,000 15,000 MUSOU tae cop kpagiierse ken eco merescion: ben coed oben eae 382 | 1,580,000 800,000 465,000 415,000 PB0e teacvaae nce ree 150,000 | D_ Ligs. 383 200,000 815,000 80,000 300 ,000 DOOD wo onee oneness 50,000 see: } 384 | 1,950,000 500,000 ORO CUO mct9 ceed barvetucice lin ta ices tinct phic cs Coane eee 50,000 C Total. : 385 | 8,150,000 1,180,000 | 1,650,000 315,000 BOGE iets 115,000 D Lias. : 386 | 8,000,000 2,650,000 | 2,980,000 715,000 14,600 65,000 180,000 D i 387 250,000 e171), | ane Cae ee arr IAD ROW clot sion hersach, cot Oat valentin 30,000 | C Ligs. : 388 3,300,000 | 21,000,000 | 38,180,000 | 18,000,000 G00 lion isin eae anes 350,000 | D ‘* 389 130,000 500,000 | BOO en cscrueren ss SEDO ivan Cel Sev acaceae amis | B Total. , 402 | BOD OO as diatwarvets event ROOM ENG 5 sec tieas cies 6400 obs « waMsantaxbera sav cee rete Coat feed ite 2: Ui SRG se Wea GA ad eee ees ee ADUGUUO? disvass cand cons BOD AS vats speed) Behe cae ea iG 404 | 98,575,000 | 5,615,000 | 88,750,000 2,630,000 82,000. | ma venmas ane 350,000 D 461 | 1,715,000 3,230,000 | 1,630,000 EM OMS: 5 s's's's 5 dere se ixida eee oe 130,000 D Ligs. 465 | 34,000,000 | 48,300,000 | 32,550,000 | 24,600,000 (...2.......... seeeeeeeeeeeee| 11,100;000 D Total. ..| 407,000,000 | 672,694,300 | 328,365,000 | 353,900,000 6,442,700 665,000 | 77,268,000 Average.| 4,522,222 8,008,265 | 3,648,500 | 4,213,095 70,799 7,917 | 919, 857 | percentage 1.5|percentage .09\percentagel1.4 Agar, 6,110,000 200,000 130,000 365 , 000 2,700,000 1,200,000 50, 000 360, 000 4,300,000 16,000 7,156,000 215,000 400,000 2,830,00 1,825,000 530,000 200, 000 260, 000 380, 000 400,000 330,000 300 , 000 48,060,000 1,080,000 30,000 330,000 430,000 260, 000 1,560,000 16,500,000 560,000 230,000 5,460,000 950,000 830,000 1,230,000 430,000 50,000 700,000 1,500,000 4,460,000 1,660,000 200,000 16,330,000 400,000 1,000,000 160,000 4,460,000 830,000 1,015,000 3,100,000 215,000 1,365,000 680,000 4,365,000 31,665,000 230,000 113,500,000 200,000 7.465, 000 2,330,000 1,380,000 115,000 65,000 18,780,000 430,000 1,625,000 Gelatine. 15,566,000 3,460,000 100,000 22,130,000 18,300,000 18,100,000 550,000 600,000 59,160,000 2,080,000 17,160,000 615,000 6,465,000 18,660,000 66,750,000 4,160,000 530,000 1,900,000 1,830,000 300 , 000 2,530,000 1,560,000 400 ,000 73,330,000 20,160,000 60,000 2,030,000 11,160,000 800,000 35,830,000 700, 000 500,000 2,230,000 8,960,000 1,960,000 2,280,000 30,000 1,060,000 360,000 260,000 1,730,000 4,260,000 1,830,000 1,130,000 51,480,000 1,160,000 3,830,000 360,000 4,630,000 15,330,000 7,180,000 11,615,000 750,000 2,165,000 12,250,000 9,515,000 36, 800,000 880,000 110,000,000 980 ,000 6,865,000 , 325,000 500,000 250,000 10,015,000 80,000 3,865,000 THE MILK SUPPLY OF MONTREAL. GROCERY STORES (SUMMER). | Acid on Agar. | 5,816,000 60, 000 33,000 335,000 850,000 800, 000 100,000 3,100,000 6,000 6,980,000 30,000 250,000 1,960,000 975,000 200, 000 60,000 100, 000 30,000 160, 000 30,000 100,000 31,660,000 530,000 30,000 230, 000 260,000 130,000 1,200,000 14,200,000 130, 000 30,000 5,460,000 950, 000 830,000 1,100,000 130,000 50,000 460, 000 1,360,000 4,060,000 1,580,000 130,000 3,600,000 300,000 860,000 30,000 3,330,000 730,000 630,000 765,000 50,000 1,115,000 615,000 4,365,000 31,080,000 100,000 21,565,000 80,000 6,965 ,000 12,080,000 715,000 30,000 13,750,000 330,000 200,000 Acid on Gelatine. 12,270,000 2,630,000 29,600 2,000 Sporulating. Liquefiers. { Non- sporulating. 3,300,000 230,000 9,630,000 12,650,000 12,200,000 500,000 100,000 35,830,000 446,000 8,300,000 550,000 9,450,000 12,260,000 57,175,000 560,000 230,000 630,000 1,600, 000 730,000 1,160,000 160,000 4,100,000 30,000 130,000 10,160,000 500, 000 34,960,000 330,000 200,000 330,000 5,660,000 200 , 000 1,300,000 830,000 60,000 60,000 130,000 2,560,000 1,400,000 560,000 200, 000 1,480,000 130,000 4,560,000 5,830,000 1,000,000 4,830,000 150,000 465,000 9,915,000 9,250,000 35,165,000 280 , 000 106 , 665 , 000 115,000 4,980,000 6,415,000 350,000 15,000 80,000 7,250,000 665 , 000 2,900 75,000 80,000 300 3,000 25 ,600 1,000 6,030 600 10,300 6, 000 5,595,000 1,000 300 10,600 18,600 300 8,600 300 300 32,300 43,300 1,000 15,600 5,000 2,600 4,300 32,300 600 1,800 7,000 600 63,000 420,000 15,000 30,000 130,000 30,000 ), 000 650 , 000 6,000 100,000 860,000 110,000 6,200,000 15,000 400 , 000 130,000 8,250,000 260,000 260 , 000 60,000 60,000 7,700,000 30,000 30,000 30, 000 160,000 60,000 200, 000 560, 000 30,000 2,600 162,000 1,600 12,600 300 4,600 69,000 31,000 48,600 6,300 6,000 95,600 6,300 185,000 7,000 158,600 600 40,600 14,300 20,000 3,300 58,600 1,300 10,600 | 30,000 | 30,000 | 30,000 60,000 15,000 30,000 15,000 65,000 100,000 100,000 160,000 30,000 1,260,000 60,000 100,000 30,000 22,660,000 230,000 560, 000 30,000 30,000 530,000 250, 000 50,000 215,000 400,000 15,000 1,465,000 180,000 450,000 65,000 150,000 80,000 275,000 615,000 15,000 1,115,000 41 Grade. Liqs. Total. Liq. Colon. Liq. Lig. Total. Colon. Colon. Liq. Total. Liq. Liq. Total. Liq. Liq. Liq. Liq. Colon Lig. Liq. Liq. 42 THE MILK SUPPLY OF MONTREAL. GROCERY STORES (SUMMER)—Continued. Liquefiers. P . i, Acid T INGE Agar. Gelatine. Acid on Agar. Gelatine Colon. i ; Non- } OR ae tauine. Sporulating. | sporulating, | | | fe ; 3138 | — 765,000 | 1,400,000 | 200,000 715,000 ad PR ee ILE 150,000 314 47,815,000 | 28,815,000 | 39,950,000 | 27,580,000 30,300 15,000 165,000 391 430,000 1,100,000 | 200,000 560 , 000 6,808 © tics Liva wae bk Hh anbeeauen 394 9,000,000 | 28,530,000 7,660,000 | 11,700,000 NB BOO A. 5 solwrays cules 100,000 399 18,530,000 | 41,800,000 | 16,000,000 | 15,280,000 EGG AN Vy ss casntenelad 60,000 406 12,080,000 | 81,665,000 | 11,350,000 29,415,000 105,000 215,000 1,480,000 407 27,500,000 | 4,350,000 | 27,500,000 2,465,000 21 QUO hice cineca nen | 1,380,000 408 1,180,000 5,000,000 | — 980,000 3,015,000 1,600 80,000 1,265 ,000 409 1,415,000 2,165,000 | 1,015,000 1,330,000 600 50,000 | 65,000 425 1,465,000 | 1,250,000 1,180,000 115,000 | 4,000 80,000 | 700,000 426 | 3,915,000 5,180,000 | 3,500,000 4,265,000 1,000 30,000 | 415,000 429 | 4,630,000 | 2,165,000 | 4,400,000 1,480,000 4,600,000 150,000 | 130,000 438 | 12,800,000 | 9,300,000 | 11,880,000 5,865,000 BA BOO LHe! aeolaletresoeere 80,000 440 250,000 | 630,000 | 230,000 400,000 2,000 30,000 100,000 442 2,365,000 | 5,730,000 | 1,780,000 2,930,000 BOD hs vieventc ee 615,000 445 700,000 4,950,000 400,000 1,150,000 FE. ie Oa Re Be 1,275,000 446 62,400,000 39,500,000 LOB OOO? Vii‘ toda es 175,000 453 165,000 1,530,000 | 130,000 1,215,000 GN hasten cas 100,000 455 4,550,000 | 8,815,000 | 4,330,000 6,500,000 | DOOD NW ivais ccm saceanel! Gude met 456 500,000 2,000,000 | 330,000 630,000 | 600 | 115,000 230,000 457 200,000 315,000 | 80,000 MMO Oso oud dalhd 30,000 100,000 459 2,680,000 | 23,830,000 | 2,115,000 2,400,000 | 44,600 80,000 2,550,000 466 28,500,000 | 31,165,000 | 28,030,000 | 28,830,000 |........0..... fee ceeesece sees | 365,000 467 86,000,000 | 88,330,000 | 81,665,000 | 83,330,000 |..............|......00 0 cl, 65,000 470 3,880,000 3,430,000 3,300,000 BAM Nd sigs teen ona Gaieia cd oe | 230,000 471 | 105,065,000 | 93,830,000 | 104,730,000 | 90:165,000 | DEO hss vet sees 450,000 472 1,430,000 | 3,680,000 1,400,000 1,615,000 BNO ES Cencncwsed en te ee 474 50,230,000 | 15,000,000 | 47,500,000 1,280,000 Ne (eee Ree eee 1,000,000 475 17,750,000 | 23,930,000 | 16.950,000 5,850,000 POE a Caer eee 5,580,000 476 | 4,330,000 3,900,000 4,200,000 3,600,000 | BOS 000 |i 564 Sica des elogan cee eeeeee 477 | 5,780,000 | 10,830,000 765 , 000 5,000,000 | 1,300 80,000 450,000 480 | — 315,000 865 ,000 280,000 450,000 2,600 15,000 | 80,000 482 | 1,065,000 1,115,000 1,065,000 1,030,000 216,600 15,000 15,000 483 1,365,000 1,780,000 700,000 565, 000 LOD O00 5 1s 20% 5 orcs ccarer 1,050,000 484 3,480, 000 6,415,000 2,565,000 4,050,000 Ee fe ee ere 1,300,000 485 _ | 480,000 1,115,000 300,000 950,000 6, 600 15,000 15,000 486 | 103,330,000 | 210,000,000 | 101,330,000 | 209,980,000 BBW; O0D Is 5. sasmcueeaet 448 465 ,000 10,680 ,000 180,000 | 1,815,000 | 70,300 380,000 | 451 180,000 5,580,000 | 150,000 | 4,665,000 20,000 | 15,000 | 460 915,000 2,000,000 | 650 ,000 1,080,000 | 11,000 | 100,000 462 5,350,000 12,480,000 | 4,800,000 | 6,250,000 | OEVUN A 1s cewek arenes | 469 30,030,000 26,375,000 | 28,815,000 | 23,500,000 OOO les seco aeoneee 4738 68 ,665 ,000 146,900,000 55,850,000 | 106,500,000 Seat, ide eigen tela pe tal? 481 50,000 80,000 15,000 | 30,000 500 30,000 | 498 9,580,000 26,665 ,000 6,465 ,000 | 17 ,665 ,000 DUOMO TUN oe al cwiss alee | 522 8,865,000 14,050,000 5,830,000 | 1,315,000 EEE OOD ax 69 die Geaseinaig 523 1,465 ,000 5,630,000 1,050,000 | 4,215,000 122,600 | 30,000 | 524 800 ,000 1,600,000 115,000 950 ,000 8,600 50,000 537 400 ,000 465,000 | 250,000 | 265,000 | BOO tice bieecee incon | 538 5,530,000 3,480,000 | 4,015,000 1,815,000 | AQUOS touce cme eet 552 8,915,000 6,000,000 | 8,580,000 Beebe Url. cic cavueciees oi ahd ala amare Mee aoa eee 569 50,000 215,000 | 50,000 65 ,000 £000: [ccd 579 3,150,000 165,000 | 2,200,000 reel eee eg eet 30,000 582 67,165,000 88,330,000 | 65,580,000 34,500,000 AVG OOD aI 5 Uaua wee eee 627 115 ,000 575,000 | POS Ose Aba oa sare dibtemicec 23 U0U: diana wicamemeae 640 15,930,000 12,000,000 15,000,000 | 6,830,000 180000" ie deat eee 641 850,000 1,250,000 415,000 | 150,000 LO SO0 -siivvaedh oleae 650 11,250,000 | 10,915,000 | 10,580,000 | 9,415,000 OBB; G002 | cies ie 652 465,000 1,000,000 230,000 150,000 B00 na ate ee 674 1,580,000 1,980,000 | 1,330,000 | 1,580,000 1000 Vik vue teewene 580 315,000 700,000 230,000 400 ,000 16000 eer peed pg a le ants | ae ——| —— 2) i Total...| 757,815,000 | 1,277,295,000 | 663,785,000 | 900,673,000 | 19,202,700 1,175,000 Average.| 13,065,776 | 21,288,250 | 11,444,569 | 15,011,217 320,045 19,583 | percentage 2.4|percentage .09 37 575,000 Non- sporulating. 4,800,000 2;°500,000 | 100,000 130,000 | 115,000 400,000 930,000 460,000 “300,000 80,000 1,430 000 “""2400,000 1,100,000 260,000 65,000 180,000 300,000 530,000 815,000 1,815,000 | 1,215,000 3,080,000 665 ,000 300,000 265,000 | 815,000 130,000 | 500,000 | 315,000 2,325,000 165,000 6,350,000 | 80,000 230,000 1,150,000 580,000 25 ,000 1,150,000 30,000 180,000 100,000 15,000 15,000 626,250 percentage 2.9 — i) Pacnvuevovoaryrnoyrresa SESS SSSeSyespeyssosaqoypyyay Liq. Total, Liq. Colon. Colon. Colon. Total. Total. Liq. Colon. Total. Liq. Colon. Liq. Liq. Total. Liq. Total. Liq . Colon. Total. Colon. : : , : THE MILK SUPPLY OF MONTREAL. 47 RESTAURANTS, CHINESE RESTAURANTS (SUMMER)—Conceluded) Liquefiers. No. Agar. Gelatine. Acid on Agar. Acid : Colon. Non- Grade. on Gelatine. S ? : Sporulating. sporulating. { | | \Chinese Restaurants (included also above) | 390 3,360,000 LOO 000) [icicisereisienter Pehifaneer eesti an ers SULUES Repeat erence) temerity te cst t | C Total. 392 2,300,000 21,000,000 2,060,000 8,000,000 66, GOO hi Soaewelewalbonas 2,400,000 D_ Colon. 405 565 ,000 615,000 530,000 | AGS. QOOE tics ceca cae ere 65,000 15,000 > Liq. 410 4,030,000 26,080 ,000 8,850,000 | 25,000,000 TSESSUON Ni teaeve sl accrcte mens 30,000. | D Colon. 419 1,080,000 2,700,000 400,000 450,000 3,300 15,000 65 ,000 > otal. 423 65 ,000 4,280,000 50,000 | 1,465,000 OLUPE TT LIPAN aia pst ola fone 815,000 D Colon. EMPEENG aie ale sss as bis 2 17 1 Rt Re | 4,580,000 GZS GO Piinee cere ates wats 1,215,000 D ote 441 65 ,000 2,980,000 50,000 | 415,000 20,000 | 100,000 300 ,000 D ne 448 465 ,000 10,680,000 180 ,000 1,815,000 70,300 | 30,000 815,000 D oe 460 915,000 | 2,000,000 650,000 | 1,080,000 11,000 100 ,000 500,000 D Ss 473 | 68,665,000 | 146,900,000 55,850,000 | 106,500,000 BOS GOG: baw cis score stone 165 ,000 D Total. | Total...| 81,510,000 | 230,500,000 63 ,620 ,000 | 149 ,770 ,000 436,700 310,000 6,320,000 | Average.| 8,151,000 20,954,545 6,362,000 | 18,615,454 | 39,700 | 28,181 574,545 | D Total. | percentage .4\percentage .1l)percentage 2.7 | } QUICK LUNCH COUNTERS (SUMMER) Liquefiers. ] co No. Agar. Gelatine. Acid on Agar. 4 ae : Colon. Non- Grade. Sot ne Sporulating. sporulating. a ie | 2 | 2 5,500,000 15,300,000 4,100,000 6,800,000 | Fier URE Merwin eib one ol cole 900 ,000 D 18 114,600,000 96,300 ,000 5,100,000 41,800,000 6,800 ,000 1,300,000 82,000,000 D 24 408 ,500 ,000 217,200,000 408,500,000 52,200,000 35350000 =|. Seacekwneweces 2,800,000 D 27 450 ,000 8,900 ,000 450 ,000 8,350,000 BO, OOO a livnca cic aunelge's 100,000 D Colon. 32 360,000 8,260,000 33,000 1,660,000 47,000 te pie we Miah ehecacaes 1,660,000 D 50 150,000 560,000 50,000 100,000 tee eeeeeeee| 30,000 30,000 C Liq. 75 450,000 3,200,000 200,000 2,800,000 | 8,000. leskesacesaneave 200,000 | D 5a 106 2,580,000 | 21,830,000 2,215,000 | 20,630,000 | 37,000. | 15,000 765,000 | D 110 100,000 6,500,000 50,000 B. 280;000) « bewnd ew nelvacees LL aae anaes ee wie 150,000 D Liq. 118 7,530,000 1,630,000 6,630,000 830,000 SOOO Sti se ieaw cesines 100,000 D 124 6,200,000 7,930,000 5,700,000 80,000 | be eee aris Mate Pie ee In | D Total. 135 2,560,000 760,000 2,030,000 660,000 | GOO! hugs cuntodaeatond estes east ans 138 115,000 765 ,000 30,000 750,000 | OG, INS lpacvadl auc x. 30,000 > Colon. 139 415,000 630,000 250,000 580,000 B00 [rows sarcadiea eel ean icne oon tee | B Total. 142 5, 830,000 7,560,000 5,800,000 6,360,000 | BOON ih nodes wares eaies 900 ,000 D 143 80,000 $5 400;,0005 |} uwcaee nats 1,800,000 | 4,300 | 30,000 80,000 | D Liq. 227 260,000 400,000 200,000 230,000 | RODE wae Vas ba vas Sav baw aeceeee eee | B Total. 237 430,000 1,600,000 300,000 1,200,000 | TOO | Sere boneeacos 60,000 | CG Colon. 247 660 ,000 430,000 260 ,000 160,000 | 34,300 | Ficca eh Wn Bee wie wn pete wee swe wiee D e 252 260 ,000 900 ,000 200 ,000 630,000 | 10,000 [teat eeeeeeeees 100,000 C 257 660,000 | 41,000,000 330,000 | 38,400,000 | MOGs chiara event os 160,000 D 262 100,000 2,830,000 |........ ene 530,000 | 17,300 | 30,000 130,000 D 300 430 ,000 3,900,000 415,000 3,030,000 | G00 [owesecse sesso 450,000 D Liq. 324 230 ,000 200,000 TBDLDOOY sick vere tasace eet BifOUAahincas oicelpal eee aa oeaee eee C Colon 395 188,160,000 648 ,000 ,000 140,000,000 647 ,330 ,000 BUS INOA Gla nek vad ouveulele laroue comet D 414 6,780,000 28,450,000 6,500,000 26,665 ,000 BLS GOO COR ie deves vies 450,000 D 450 65,000 430,000 30,000 100,000 | hE ee 80,000 | C Colon 499 37,980,000 67 ,665 ,000 36,665,000 66,500,000 136,000 | 15,000 650 ,000 D 545 565 ,000 2,150,000 30,000 1,550,000 | 1,300 | 100,000 150,000 D Liq. 546 1,700,000 5,380,000 1,180,000 1,765,000 | 6,300 50,000 165,000 D ne 92 1,365,000 6,550,000 | 765 ,000 2,465 ,000 | $76; COO Saceeceseoete 280,000 D 109 165 ,000 8,580 ,000 65,000 7,400,000 Sia [nea averere ee asa eee 30,000 C. Liq. Total...| 745,180,000 | 1,224,190,000 | 627,708,000 | 946,585,000 | 11,708,400 | 1,570,000 | 42,420,000 Average.| 23,286,875 88 , 255 , 937 19,615,875 29,580,781 | 365,887 | 49 ,062 1,325,625 D lpercentage 1.5\percentage -l'percentage 3.4 18 THE MILK SUPPLY OF MONTREAL. Quick Lunch Counters.—These places provide cheap Samples in Grade D were as follows :— percentage 11.2!percentage .1|percentage 3.6) lunches and milk, tea and coffee. Refrigerator facili- ) ties are usually absent. Thirty-two samples from as Total number of samples ..-..-..-..+++++++++5 , y : pie Grade: D: for: total. (count +. 5\.;.:5\sisais steels eee 3 many places were examined. The average agar count Grade D for colon counts /ii...4., , cee 6 in round numbers was twenty-three million bacteria to Grade D for liquefier count ...........-...00. 4 the c.ec., the colon count 365,000 to the e.c. and the liquefier numbers 1,400,000 to the e.c. ne pe: 4 ine eg 7: Cafes.—The averages of 14 samples were as fol- Samples in Grade D were as follows :— / . . lows: } Total number of samples . oi. 6.0..0 0s e0s teees 32 In Grade D fortotal count oicseice iis ls 9 Agar Conte din J aydticcs enol s 2,000,000 per e.c. In Grade D for colon count ..............4005 14 Colon | Outer pti is inte cugspeectectiayey 230,000 per c.c. In Grade D for liquefier count .............. 18 Liguefier) Count: occa seb cethae s 800,000 per c.c. : Dining Rooms.—The averages of eight samples in Samples in Grade D were as follows :— round numbers were as follows :— Total number. of samples ....... 0.05.00. 66 14 PRAT COUNG Face e ansible tee 8,000,000 per c.c. Grade’ D* for total count: fo. ek ae eee 1 ; Colon. COMME 6x2 Veet a see 80,000 per c.e. Grade D for colon COUNT...) 5... 4.05). vases 10 Diquefier: count 55 a0 ei eS: 500,000 per c.c. Grade D for liquefier count ................. 10 DINING ROOMS (SUMMER). aga ale [0 I Diquetiers.. |) ny | c a a. No. Agar. Gelatine. Acid on Agar. | = id a: Colon. | Non- Grade. | on Gelatine. ep Pa AS Rear lating | Sporulating. | sporu ating. 5 1,200,000 38,700,000 400,000 1,200,000 40,000 60 ,000 100 ,000 D Colon. 23 17 ,600 ,000 56,900,000 14,800,000 24,200,000 160,000 BAe ee 800 ,000 D 25 3,200,000 3,700,000 2,800,000 i AE OMI oasis hed Waele s Gl woe oad eee 100 ,000 C Total. ' 119 5,960 ,000 5,160,000 5,060,000 4,330,000 D5 OO8 ds asic wadle'es eps 3] we erg es D ra 447 1,925,000 5,865,000 1,700,000 3,065 ,000 158,300 15,000 50,000 D Colon. 479 1,130,000 2,450,000 665 ,000 630 ,000 Ba COO tea cis re metres 65,000 | D x 609 | 1,980,000 2,050,000 780 ,000 380,000 Br OOO te ond wea eee 300,000 D 684 | 30,665,000 10,330,000 29,865,000 6,830,000 UBS QUO aa scree cee 2,165,000 | D Total.../ 63,660,000 | 90,155,000 | 56,070,000 3,435,000 657 ,900 75,000 3,580,000 | Average., 7,957,500 11,269,375 7,008,750 5,429,375 82,237 9,375 447,500 | D if iB : percentage 1.03)percentage .08 percentage 3.9) = CAFES (SUMMER). | Ee ee Wenn FTP ETT a No. Agar Gelatine. Acid on Agar. Acid ea Colon. Non- Grade. | on Gelatine. i gr 4 ; } | Sporulating. | sporulating. | es 7 ee [ee : 29 | 80,000 BOUND al sis.< warce we eicck 1,200,000 50000 i il aea's cawkteeiaaee 730,000 | D Det 760,000 | 730,000 200 ,000 BOOSOUOL os Kc seteroene ok 130,000 60,000 | D = Lig. 54 200,000 | 930,000 30,000 HOO OO aise saw eee kes 30,000 100,000 | D ed 61 BUONO his’ os's Weew ton veerecen PUNO Bio ike ice ihe Ses 1000 Vigne tease erento eh oe ae eee i> Be , 81 1,680,000 | 26,165,000 1,530,000 23,050,000 35,800 30,000 ,3850,000 | D 82 880,000 | 4,100,000 730,000 1,860,000 163,000 2 a) cca 80,000 | D Colon. 84 230,000 | 89,600,000 130,000 83,300,000 253065000) las-ca aeomereneeest 1,630,000 D ‘ 87 1,056,000 | 4,100,000 173,000 2,346,000 86, 600- sl asecrck eer 553,000 | D 95 20,965,000 | 58,300,000 19,900,000 82,100,000 14,000. :| icva Speer 2,480,000 | D 103 280,000 10,750,000 265,000 9,750,000 218, 600) 1s ciescape eeaearate 365,000 | D 112 650,000 | 61,830,000 350,000 56,230,000 89,600 250,000 1,250,000 D 114 115,000 | 1,875,000 15,000 65,000 | 17,000): | ias4acataanehinp an amines | D Colon. ‘ 137. | 1,880,000 | 2,150,000 1,280,000 1,300,000 195, 000.1).555 26 asin | 1,150,000 | D 160 | 160,000 | 60,000 30,000 bates Wileeeeiw ale DOOD eh sais Wisi eaia Ce > Ee | B Total. Pe AEROS Te Sees ee EE ET asian ace se Ed AU ns -s MESES Fre) eee | | | Total. ..| 28,686,000 | 263,520,000 | 24,748,000 | 211,961,000 3,217,100 | 440,000 | 9,698,000 | + Average. | 2,049,000 | 20,270,769 1,767,714 16,804,692 229,793 33,846 | 746 ,000 | D ; e, THE MILK SUPPLY OF MONTREAL, Candy Stores, Ice Cream Parlors, Refreshments. From stores selling candy, ice cream, etc., fifteen samples were obtained. The averages of these in round numbers were as follows: MERET. CUCHUANEN: 5564: co asU eres Macy eareictg 4,000,000 per c.c. Bpccdt COUNT. 6% pac e's 6 hsb abe Sahel 23,000 per c.c. PAQUCHED COUN... wal Pees ses 250,000 per c.c. Samples in Grade D were as follows: Total number of samples. so. 2) cineslestneed ch 15 Gage. D for total ecOunt 3.06. 0. deo tae 3 ivade-D- for ‘Colon COUNT i.iacs.s ieee alee ee es 6 Grade D for liquefier count ...........0..0-: 9 General Stores.—There were only three samples from general stores, and little comment is necessary. One store gave the largest number of any sample collected —over four billions of bacteria to the c.c. All were in Grade D. 49 three of which were in Grade D, and one in Grade C for high colon content. Fruit Stores.— were in Grade -Of the four samples collected, three C, and one in Grade D. Better Class Dining Rooms.—Thirteen samples were obtained from dining rooms serving meals throughout the day, the majority of them not serving liquors. The general averages in round numbers were as follows: Total count om agar .......... 89,000,000 per c.c. COLO) COURTS Buse Ua eiie eee aes 56,000 per c.c. Liquefier count ........eeee0% 600,000 per c.c. Samples in Grade D were as follows :— Total numberof: saninles |... + kane owes 13 Grade D for: total. count. 2... 6.) cess ceeeee ues 6 iS : ws . urade:.-f) Lor (colon: COUNT |. cAcice es & hnaaiere eet 8 General Grocery Store.—Four samples were collected, Grade D for liquefier count .........-...... 5 CANDY STORES, ICE CREAM PARLORS, REFRESHMENTS (SUMMER). Se vee » | as Liquefiers. ya te | air, , . Acid Sr aS I 3 No. Agar Gelatine. Acid on Agar. + slats Colon. Non- Grade. ; : | on Gelatine. Sporulating. | sporulating. | 56 xx | 360,000 | PU USL 1 Ee Bea a aaah pe ati 60.000 6,600 100,000 | 30 ,000 D = Liq. 58 xx | 230,000 | 800 ,000 60 ,000 LBOSOO0: | Ware bacgriceetatay ae | 100 ,000 160,000 D oth 148x | 1,200,000 | 4,300,000 | 900 ,000 1,630,000 | T5B00.* bes ey aaa ness 30,000 C Total. 157 x 400,000 | 1,030,000 | 200 ,000 30,000 | § COO | cic usea ise Netucens wetee nes C Colon 417 xxx 6,950 ,.000 18,000 ,000 6,465,000 | 138,665,000 | 117,600 15,000 650 ,000 D 428 xxx! 11,530,000 | 13,280,000 11,000,000 | 12,315,000 14,300 200 ,000 365 ,000 D 437 xx | 500,000 | 12,030,000 | 365,000 | 6,415,000 188,300 = tioas dcee es wees hed, :300 ,000 D Colon. 449 xx | 430,000 | 1,130,000 280,000 | 465,000 | 3,000 ST iscedsestanees 115,000 | D = Liq. 468 x | 280,000 | 750,000 230,000 280,000 Pree irae, 30,000 80 ,000 D US 510 x 730,000 | 3,300,000 615 ,000 900,000 | 6,300 65 ,000 230 ,000 D 2 . 513 xxx 1,130,000 | 38,030,000 15 ,000 350,000 | Ly B00: ~piivescr cies cate 30,000 D Colon. 529x | 2,415,000 5,500,000 700 ,000 850 ,000 PB OO Sie a wnka kala asalaleeiays a acne eee D Seas 543 xx 30,100,000 14,330,000 8,600 ,000 2,330,000 15 O00. [eau Ui ectwe ca cate aeons eee eae D : 542 xx 3,050,000 7,580,000 | 2,780,000 | 6,750,000 | 5,300 | 200 ,000 130 ,000 D Liq r 463 x 165 ,000 515,000 | 15,000 | 850,000). | ccsersenedees 30,000 | 50,000 Cc Total se 59,470,000 | 85,975,000 | 32,225,000 | 46,600,000 353 ,800 740 ,000 3,170 ,000 | Average. 3,964,666 5,731,666 | 2,148,333 | 3,106,666 | 23 ,586 49 ,333 | 211 1333 | D percentage .5'percentage .8'percentage 3.6) _ x Candy Stores. xx Ice Cream Parlors. xxx Refreshments. GENERAL STORES (SUMMER) ic , : : e Rese anes SET Se Liquefiers. hs aes ms : , Acid . c Soper LS TE GIN No. Agar. Gelatine. Acid on Agar. oie Colon. Non- Grade. ay * , on Gelatine. | Sporulating. sporulating. ‘~ : : | es aan 6 | 4,900,000 7,000,000 480000" |sievsenrises: 40,000 160,000 600,000 | D 11 10,000 ,000 46 ,500 ,000 4,000,000 | 26,700,000 560 ,000 100 ,000 160,000 | D 28 4,290,000,000 4,340,000,000 3,890,000 | 4,033,000,000 101 ,000 ,000 300 ,000 157 ,000 ,000 | D Total.. | 1,304,900,000 | 4,393,500,000 8,350,000 4,059,700,000 101,600 ,000 560 ,000 157 ,760 ,000 Average.| 1,434,966,666 | 1,464,500,000 2,783,338 | 1,353,233,333 | 33,866,666 186,666 | 52,586,666 , D 5 a3 ie _ipercentage 2.3ipercentage .0] percentage BAB. aye 4 M. x. oy, 50 THE MILK SUPPLY OF MONTREAL. GENERAL GROCERY STORES (SUMMER) pies | DG Msi td i hee oath y Det Cae ae ae Liquefers. 1 c : =f a No. | Agar | Gelatine. | Acid on Agar.| inca Colon. Non- Grade | | italien Sporulating. | sporulating. ti aed ie ee, tire Pare ete (A Ul Laie ied Sie naloss I ae | | i 4 | 1,800,000 | 4,500,000 900 ,000 4,000,000 60,000 30,000 200,000 D 8 8,200,000 9,500,000 } 900 ,000 1,100,000 | 170 ,000 200,000 700 ,000 D 26 | 2,000,000 6,000,000 | 400 ,000 1,500,000 70,000 | FOO Toa crores ae sores D Colon 102 465,000 180,000 | 315,000 180,000 NGO Ag ech Gah hu Se eal toe wiinnetnee Cc bP Total.. | 7,465,000 20,180,000 | 2,515,000 6,780,000 307 ,300 260 ,000 900 ,000 Average.| 1,866,250 | 5,045 ,000 | 628 ,750 1,695 ,000 76,825 65 ,000 225 ,000 D ( | aes ‘percentage 4.1'percentage 1 2) percentage 4.4 FRUIT STORES (SUMMER) | } | | eR Liq ueflers. S as is ~ a j | rnin No. Agar. Gelatine. Acid on Agar. 6h ona f Colon. Non- Grade. , Sporulating. sporulating. 104 65,000 | 65,000 15,000 65,000 BOO tinea eee vee | 50,000 C Lia. 122 630,000 | 660,000 100,000 400,000 Be OUG orl nancies op dry sine Lien Ga eeneeanaee D Colon. 127 4,260,000 3,100,000 3,480,000 EGAN OU ican Che a goers lan a eee die Gord 2a Ie ete C Total 162 1,930,000 | 11,530,000 1,100,000 3,160,000 BODO Ae hceuiced tik alter atte arama Css Total...| 6,885,000 | 15,355,000 4,645,000 5,925,000 OOFBUU Hs cinkeearetces 50,000 Average.) 1,721,250 3,838,750 1,161,250 1,481,250 Ly (7 el ee be mi 12,500 ‘ | | percentage . 5 | percentage .3 BETTER CLASS DINING ROOMS (SUMMER) | : Liquefiers, No. Agar. Gelatine. Acid on Agar. a re ee ‘ Colon, Non- Grade. 2 Sporulating. sporulating, 97 | 9,950,000 380,000 9,815,000 | 130,000 di UUW | SiemeeAW ORR NG Tae ako eae D 631 1,915,000 | 1,715,000 750 ,000 280 ,000 39/000 ee ees 100,000 D Colon. 636 | 2,965,000 2,100,000 | 2,965,000 1,465,000 | DUS awn GMOS “lee aigine gah kei C 638 | 150,000 | 1,030,000 | 30,000 465,000 | 100,000°'| ¢& 639 | 238,800,000 10,380,000 8,780,000 6,750,000 2,450,000 D 681 250,000 1,200,000 115,000 50,000 100,000 C Lia. 690 | 80,000 100,000 15,000 DD SOOO! |} oi viv isin sis b vv | serene veo bus laa eck ira cages A 691 | 198,000,000 92,115,000 197,450,000 90 ,000 ,000 L086 C0084 Fic weiowng 415 ,000 D 694 265 ,000 100,000 200 ,000 30,000 S00: | veri aionuvensaehs Gone ob see B Total. 699 4,030,000 | 11,165,000 2,830,000 | 10,665,000 24,300 | 15,000 30,000 | D Colon, 701 =| 152,000,000 126,415,000 | 151,350,000 125 ,000 ,000 LGB B00" il cna vepadecdaas 215,000 D 702 34,165,000 22,000,000 33,515,000 20,830,000 266 , 600 eirerricesricch yes | 2,580,000 D 704 | 76,830,000 | 60,000,000 76,450,000 55,000,000 BO S00 sears cetetewrs 1,900,000 D Total...| 504,350,000 | 328,650,000 | 478,715,000 | 310,680,000 731,500 75,000 | 7,890,000 _ Average.| 38,796,154 25,280,769 36 , 824 ,230 23,898,461 56,269 5,769 606 ,923 D percentage .l/percentage .02) percentage 2.4 } } = = _ ee |). oe - oo a ee Te oe ae 3, THE MILK SUPPLY OF MONTREAL. 51 Residential Hotels——Under this heading we include Grade D for colon count ......-.seseeeeeeees 2 Grade D for liquefier count ..............06- 1 the largest and best hotels in the city. Eleven samples were obtained. The averages of h Ice Cream.—Six samples of ice cream were examined. these in round numbers are as follows:— The majority were fairly good as regards total bacterial PHT OOUNE oh Aveo as ahs Lo oe 19,000,000 content. Four of them, however, had a very high Colon Count .....e see eeee eset eeeeess 100,000 colon content, and one, a very large number of liquefy- Me. COMUNE... ses. be vie hale-ccreimal eels 700,000 ing bacteria: Samples in Grade D were as follows:— A quantity of ice cream is manufactured from the Total number of samples .......-....eecceees 1 cream which is returned unsold from the delivery vans, Grade D for total count .........0cssageeee: 4 and hence its bacterial content is apt to have increased Bide D for Uqueter count 2.2) 2g Comeldarably: No endeavour was made to collect any large number of ice cream samples. Several concerns manufacture large quantities, and the description of some of these plants is given in another place (pages 36, 37). Cream intended for the manufacture of ice cream should be pasteurized, on account of its usual high bacterial content. Further, pasteurized cream gives a better and smoother body to the manufactured product, which is much appreciated by the consumer. Unclassified.—Six unclassified samples gave in round numbers the following averages :— Total count Colon count Liquefier count . 800,000 per c.c. 15,000 per c.c. 120,000 per c.c. Samples in Grade D were as follows :— Total number of samples Grade D for total count RESIDENTIAL HOTELS (SUMMER) Liquefiers. 7 . : Acid No. Agar. Gelatine. Acid on Agar. : Colon. Non- Grade, on Gelatine. Sporulating. sporulating. 89 1,115,000 9,930,000 430,000 6,380,000 116,000 100 ,000 500,000 D 100 2,115,000 12,400 ,000 2,000,000 10,850,000 B12 OOO accewiee anes 700 ,000 D 125 1,930,000 530,000 1,560,000 SOO O00 Pees cre stead greece po tiactimqrsinare aslo elpsviaete's are weer ae ais C 250 300 ,000 230 ,000 250 ,000 100: 000 [ister Sea ahtaee: ele Sa eaten halen a wanmereinirs B 680 26 ,665 ,000 33 ,830 ,000 26 ,300 ,000 26,880,000 fo BBO ais ceca uae eneaateaieread bee D Total. 682 1,400 ,000 415 ,000 765 ,000 15 000) fe BeBOOS ASS heocesps weak we aaloowae C Total. 685 35 , 165,000 10,165 ,000 34,430,000 6,330,000 330 ,000 D 686 530,000 800,000 | 380 ,000 415 ,000 65,000 C_ Liq. 687 82 ,665 ,000 11,450,000 32 ,365 ,000 5,750,000 4BD {DOU lease stecceacecws 3,000,000 D 688 104 ,665 ,000 19,330,000 103 ,965 ,000 15,830,000 190 GOO. esok Tiquefiers. No. Agar, Gelatine. | Acid on Agar. | aa eed ae Colon. oe Non- Grade. | Sporulating. | sporulating. | ! Z aa Des alles i “ hat? EET cee IR at Ee oa # 197 30,000 1,030,000 | OSI PIL a haraeetre diy LOO alae idee aetna 200 ,000 199 960 ,000 46,600,000 |! 800,000 4,830,000 Dak GOO leed cae saenles | 1,400,000 249 1,200,000 430,000 1,160,000 60,000 OSI oA ce Cie eee anes 100,000 196 230,000 2,930,000 130 ,000 1,230,000 | LIE SOOO A eee Vese Site 460 ,000 187 14,030,000 2,130,000 3,900,000 800,000 | OOO ie Oi de heres eevee 260,000 232 | 160 ,000 2,360,000 130 ,000 130,000 | 2,000 130,000 | 39,000 - | Total...| 16,610,000 55,480,000 | 6,150,000 7,050,000 598,700 180,000 2,450,000 Average.| 2,768,333 9,246,666 1,025,000 1,175,000 99,783 21,666 | 408 ,333 percentage 3.6 percentage -2i\percentage 4.4 RESULTS OF, AND NOTES ON, SAMPLES TAKEN WITHIN THE CITY OF MONTREAL DURING THE WINTER OF 1913-14 Large Milk Dealers——The following samples are of milk as it arrives at the establishments of Montreal’s large milk dealers. The samples are from dealers “A,” “B” and “C.” For particulars of establishments see “Summer.” Dealer “A,” Winter.—The averages obtained from twenty-three samples of milk as delivered to this dealer were in round numbers :— Fi SEY SOOT 5.60600 ea ow vs 190,000 per c.c. Grade B Colon count ...6..666% 55,000 per c.c. Grade C Liquefier count ....... 17,000 per c.c. Grade B The number of samples in Grade D was :— I RP OIING ss oan ick ik a sree BOA 4 drew bw eels 0 Dealer “B,’ Winter—The averages obtained from twenty-one samples of milk as delivered + is dealer ; I elivered to this dealer were in round numbers :— Awar COUNt. 65.25 ke ee 79,000 per c.e. trade A Colon. count 32). i -:d0e. 30,000 per cc. Grade C Liquefier count ........ 8,000 per cc. Grade B These are the best results obtained, but the colon content is unnecessarily high. The number of samples in Grade D was:— A RAT MAOUNG® ch ns aos eee eee ea ate oldene eel ee 0 COLOR COUR ania we sie or we eee. 11 LAGUGMOE =/COUMNE 25s iete: oie wenldisiord ccc are wie coc 1 a THE MILK SUPPLY OF MONTREAL. 53 DEALER “A” (WINTER), = | Liquefiers, te " | “ | —_—_—_—_—_—_—_——,, " No. Agar. Gelatine. | Acid on Agar. an) raga Colon. | Non- Grade. ; f pens hago | | Sporulating. | sporulating. — * | } | | 325 26,000 VE, O00U elieseeuete bes 30,000 LG 000) kay sesninewmer 3,000 | D Colon. 327 460 ,000 1,666,000 386 ,000 1 GOR OOD ews dicen DOU, i's arate yee ener dca oie B 5 329 16,000 DOs lea waweuaate ew LOSOOO IN Scatatclemae dalton e Okaleeteemtin te 20,000 B Liq , 831 146 ,000 2,500,000 90 ,000 2,500,000 BOs OOS iia tetaaictolmen tenes 175,000. | D 333 56,000 180 ,000 33,000 73,000 3,000» faieas ve site dus 60,000 | C Liq. Y 335 136,000 110,000 53,000 GO GOOG acs cava Nave, echeaalh ne Stl a aeaG cake tia aT ae hyveces ) 337 40,000 S40 0008 RON Sauareee 783 ,000 SOOO oases lease ae 20,000. | D Colon. 339 220,000 5,000 ,000 193 ,000 5,260,000 20,000 16,000 3,000 D e. 341 43 ,000 63 ,000 30,000 30,000 LS OOD so] Maistre oa ste batoravor ara Pinlene ears D AS i 342 110,000 150,000 83 ,000 86,000 URL LBS ar eopecae a Bh 33 ,000 } ni Wh 355 dried 106 ,000 dried 56,000 FG 000 315 Pay ed vares nad baice tee saan ‘ D “ NM 356 dried 23 ,000 dried 10,000 SOOO. he Ventwakwuiaay 10,000 | C fe: I 357 TATE UNG Dad SG BTU Tes aos Teatro Bir 96 ,000 D nA 402 1,543,000 17 ,250 ,000 1,000,000 17 ,250 ,000 LSD OOO Gs) ania tiee, saath nares hee cane ete aaa ae D vs 404 113,000 60 ,000 10,000 AG UU |e Rinigia col die Meas SWUM): Veieiea- ev Sista ethatats B = 406 dried 63,000 dried 26,000 Bere OID eb sac Seale ase becotesell bawrbra tats te pamaeenin es | D Colon. 407 13,000 20,000 3,000 13,000 LO QOD Hise hain Sih Bau eu uh Webs saceuee areal C ol 411 dried 146 ,000 dried 110 ,000 BGs |< hele ute aeanivateih g 3,000 D de: 412 310,000 600 ,000 230 ,000 400 ,000 73,000 3, 000 10,000 D rite a 413 70,000 190 ,000 20 ,000 116,000 Sess) || erdis Sate ee wiciadine 6,000 D ed 415 40,000 300,000 6,000 160 ,000 QO As SS vialras ase tee siferan saute lente aos D os 416 dried 166 ,000 dried 100 ,000 RE SENES Vereiatanda netca's esd 3,000 } 419 20,000 180,000 6,000 80,000 3,000 SUMMA orsraie \ipianieg Sek aie C Total... 3.418 ,000 29 ,782 ,000 2,148,000 | 28,771,000 1,286,000 28,000 346,000 Average. 189 ,888 1,353,727 119,055 1,307 ,773 55,913 1,273 15 ,727 D Colon, F percentage 29.4/percentage .09!percentage 1.1) DEALER “B” (WINTER) | Liquefiers. ai aint 7 No. Agar. | Gelatine. Acid on Agar. | “ee a Ber Colon. Non- Grade. | | eee | Sporulating. | sporulating. ¢ { { ; 70 33 ,000 86,000 13,000 BU DOG: bist atk are. ae vibe een eae Boa aie tech ain o Ga ane A 101 130 ,000 753 ,000 16,000 123 ,000 13,000 3,000 26,000 | D Colon y 187 250 ,000 65 ,000 65 ,000 65 ,000 70,000 SONG — ln ha wate gees | D as ] » 260 36,000 60,000 3,000 OOOO. iawela cared sds pole |e ach ddle Sood ales oo aeThaoeaeed A 262 56,000 820,000 AAS aeueee Bos DOR apc ss AA Vs Reena on Ree R ES Ue aes A 264 43 ,000 166 ,000 3,000 80,000 | BROWN Wisias Sista iu ad Wey od Htciae < aie he ekthe ae ; 266 16,000 70,000 6,000 56,000 APG OHIR Yo Tins crnt Sci ies erea ote ae Sle ck lott Rania eoke | C Colon. 270 100 ,000 153 ,000 36,000 90,000 OOTOUNe shaaea carek noire Boe 23 ,000 D ae 272 36,000 10,000 DictOU: Sista aiaoes aay OPE 0 ithe RRS amp cee a (na } $2 274 80,000 383 ,000 66,000 383 ,000 PTT 1 Oe Dee UTE, SerepCeecaed Ln) Sa aRnR Nope D $4 280 | 178 ,000 40 ,000 76,000 40,000 BODO eas Bate prels waian ciieacie leona D she 3 282 | 86,000 66,000 10,000 30,000 WSOUO NT Ieweslscce laser sohey coun ete hO eT } + be 286. | 50,000 33,000 | 10,000 33 ,000 BRAM ag. kat ruse pad coi tate ky eae ea hes B ve 290 20 ,000 20,000 | 3,000 20,000 Ty WOU a Harare s ta Cee Ce vce beeen tar B fe 294 336 ,000 560005 his rewtaaeee’ 80 ,000 BOOS hana ance Mauser 70,000 D aS 306 36,000 33000... jviaws vimana 30,000 156 ,000 fe dieeaneeaseear| proteus liq. D 323 13,000 36,000 3,000 36,000 OO SUUG, M1 canes sa oete pales trae eed ee D_ Colon. 326 106,000 430,000 56,000 390,000 BO OOO rani niewacy waputeeda goon De 359 36,000 56,000 3,000 40 ,000 ri! Steel Eee aera ree ve hh ert Mi oa aE eS D te 360 43 ,000 106,000 - ;)|:<'da)n. canteens 63 ,000 10,000 | Wiha peal dle WD erotownll 8,000 | C ae j 367 43 ,000 186;000°° [sts cacseueene DOS OO Nae dag oes caht weet epee en 6,000 | B Total... 1,672,000 3,078,000 372 ,000 1,788 ,000 628 ,000 33 ,000 128,000 Average. 79,619 146,571 17,714 85,143 | 29,905 | 1,571 | 6,400 D Colon. | ‘percentage 37.5)percentage 1.07’ percentage 4.3) - @) 54 THE MILK SUPPLY OF MONTREAL. DEALER “C” (WINTER). ‘ i Fs eR ae jit i Liquefiers. No. Agar Gelatine. Acid on Agar. Lae Colon. Non- Grade. ' rN aha Sporulating. | sporulating. : Baek: err hy a * | 369 6,930 1,166,000 6,000 ON ld aia Wig nib ow are wifatiratere usa sere 20,000 B Liq. 370 676,000 liq. proteus 630,000 liq. proteus DLO OOD A wksixls ate Ur ah ore | iae's, & aisle Riceee D Colon. 371 dried 136,000 dried 76,000 BO OOD» Natehaerscceec a's sien oles o Samba op D a ¥ 872 sie 140,000 ae 70,000 86 O00 eos scerewewstecetcseuasceeee eee 8 #h ’ 873 ty 33,000 oe 20,000 8000 Al eieisadiwret Nan eetavenascmenenee B ig 875 yy 80,000 fy 33,000 S000 2 tas aca cide dais | clement ae | B 2; / 377 v2 100,000 a 85,000 96,000 BVO i sic bine wee ewe | D fe 379 wi 86,000 Zt 23,000 DO OC las icawdse sass s 80,000 | D pd 881 333 ,000 220,000 250 ,000 150,000 BS OOO Ol ewicwisles'etceartre ge a, 882 dried 96 ,000 dried 55,000 2B 000 Tee cak Geel s onlastvalwseen tae | D Colon, 383 330 ,000 1,088 ,000 273,000 613,000 BAS OOO tdci diese eee 1b ee dugualeniee hate ave ro D is 384 dried 280 ,000 dried 1938 ,000 LG ODO Saws ccenintecaidy size Hesbipieteven: shgleceract D sm 385 oe liq. proteus oy liquefied DG, 000: lateresivectees liq. proteus D os 386 1,466,000 250 ,000 DWE 5 7701 te ene ny re 1(BOS 000 lai ces icone st Ks D ae 388 636,000 liq. proteus 50,000 liq. proteus 200 COO ices Set bee we ve D Mi 889 208 ,000 613 ,000 160,000 463 ,000 BUG UO0) isccawscurer ee ee 80,000 | D ps 390 8,000,000 1,890,000 2,466,000 1,026,000 246,000 26,000 70,000 | D Pe 391 7,166,000 20,183 ,000 7,000,000 19,666,000 8 BOG ODO tec rece eceaaten 23,000 D iis 893 2,800,000 1,853,000 900 ,000 906 ,000 G10; 000: sti stiwactecasas 16,000 D ee 894 2,518,000 liquefied 2,460,000 liquefied 40000) cdaaceties eae maw liquefied D if 397 6,633,000 8,735,000 6,533 ,000 8,575,000 BOR OOO Sika wewee wens 46 ,000 D a , 400 28,000 AMIN AA a Ge Lana weeR Se ba dele Sx wsies G000= tia secanes taeet t aibsa-a%elae in anew oe C rs : Total...| 25,285,980 36,347 ,000 21,861,000 32,920,000 9,258,000 82,000 "285 ,000 Average.| 1,945,071 2,019,278 1,681,615 1,828 ,888 440 ,857 D Ry RE | 15,833 D - as GA al percentage 22.6) percentage .08 percentage oh k Large Dealers. GRAND TOTAL AND AVERAGES, : Be Liquefiers. | No Agar. Gelatine. Acid on Agar. Acid | Colon. Non- Grade. on Gelatine. . Sporulating. sporulating. { Bi : l A 3,418,000 29,782,000 2,148,000 28,771,000 1,286,000 28,000 346,000 B 1,672,000 3,078,000 372,000 1,788 ,000 628 ,000 33,000 128 ,000 ; Cc 25 ,285 ,930 | 36,347 ,000 21,861,000 32,920,000 9,258,000 32,000 285 ,000 GRAND | SER. TOTAL 30,375,980 69 ,207 ,000 24,376,000 63,479 ,000 11,172,000 93,000 759 ,000 AV Wiis. 584,152 1,134,541 468 ,769 1,040,639 171,877 1,524 12,442 4 bisa ss \ Pek asses Waa |percentage 29.4}percentage _.1|percentage 1.09 NoTE—The averages in this table are obtained from 52 Agar, 61 Gelatine and 65 Colon samples respectively. Dealer “C,’ Winter.—The averages obtained from eighteen samples of milk as delivered to this dealer were in round numbers :— at a glance with the fifty-two samples of winter milk at Montreal. Summer. Winter. Agar count ......... 2,000,000 per cc. Grade C Agar count ......... 1,100,000 per c.c. 600,000 per ¢.c. Colon count ........ 440,000 per c.c. Grade D Colon count ........ 50,000 per c.c, 170,000 per c.c. Liquefier Count...) 5s) salen. wae 17,000 per c.c. Liquefier count 140,000 per c.e. 14,000 per e.c. The number of samples in Grade D was :— Roughly, this indicates that the total bacterial con- “repeat ee Me tent in summer is twice the winter content, the colon Liquefier FPS Ite rat pn ee a aR DIM re 0 content in winter is more than three times the summer, and the liquefier count in summer is ten times the ’ winter count. In our judgment this indicates clearly that there is greater manurial infection in winter, due to dirty Comparison of Summer and Winter Milk on Arrival at Montreal. On page 40 is given the average of fifty samples of stables, dirty cattle, and dirty milking, Fortunately, summer milk on its arrival in Montreal, and these in winter the temperature conditions are such that the figures are repeated here in order to compare them colon content does not increase at such a rapid rate. | & et THE MILK SUPPLY OF MONTREAL. 55 The liquefier content in winter is only one-tenth of the act of delivering milk, and gave the following aver- the summer content. The liquefying organisms that ages in round numbers :— are found in soil, and that cling to the hairy coat of R ‘ (ORS aE Pee ae oe SNES AAP SOUNT Siiicis i vce hes 2,000,000 Grade C the animal and are dislodged by the movements of ColodGonne eee nee 100,000 Grade D { milking are more numerous under summer conditions. Liquefier count ............. 40,000 Grade C r : we : The bacterial content of manure also changes and has Omitting one sample, these figures would be reduced a higher colon content in the winter than in the sum- by three-quarters—and give one higher grade. mer months, and the liquefier group, as intestinal bac- lg : ae The number of si 2s in Gre ) was as f (i teria, is larger in numbers under summer conditions. } nEMmber-of samples mm: Grade 1) wanes eallewa: r * ’ rs . ARAY ‘COURL 2s eee eeu ate 2 i lkme Street :) —Forty-e i - ARAL ‘COURL | 4. Ose Saneurniiseo une arrns 2 Milk men On tre et (NM iter). orty-eight samples Colon COUNT! Fabs elewe reine eee eles 14 of milk were obtained from milkmen on the street in Liquefler. ‘counts: ots sestss oom eee 8 SAMPLES TAKEN FROM MILKMEN IN THE ACT OF DELIVERING MILK BETWEEN 6 AND 10 A.M. Liquefiers. | / ° aoe No. Agar. Gelatine. Acid on Agar. | Acid, Colon. Non- Grade. | on Gelatine. Sporulating. sporulating. | | Saat Prat CITA Ca SMELT ae NE (et 41 | 165,000 | 465 ,000 50,000 380,000 | S,000S iis cwres oats eee lew oe ena e nme hea: 182 615,000 | 165 ,000 100 ,000 50,000 BO 000 Fe ecw teks weakly ace ee ea mares | D Colon. 196 100,000 B00 000\..1s csc a weercuncas 16 CUPL | Uae Bap ere are Bu GON: = We siete cate este C Liq. 199 450 ,000 100 ,000 130,000 15,000 BLOOD. Lav aieesc laa melts Wlslald: core eateterateranns B 204 180,000 | 50,000 50,000 BLOOD: ti paw acca kates heehee d pind He edie a ale ela inverts B 206 180,000 | 650,000 30,000 280 ,000 DEO LBUO. - baice asc wie ala olee bhie oe Ok be ee D Colon. a, 269 800,000 | $0000") Pass sie eed ROSDOO se hrcaia ca eihig abe Pep aiea Wael ae eee 8 ee 273 50,000 | RO OUD Site cede eieties OS. eee iian ke Beastie D Wate bent atds Bede Beate A 276 315,000 | 215,000 150,000 115,000 | ADHD tucmeegoe we We cake wae cen eaciewits D Colon. re ie a | 250,000 | 400 ,000 30,000 165,000 | PSU ee CROSSE rane Onn) ae RSEeInGe enki aren | D a S 278 115,000 | 250,000 65,000 100 ,000 AMA ED Wacake Sue dais) Les ew Cait vey | B 279 215,000 515,000 | 30,000 415,000 | BA INDOS: hacarvcnicusecacl tots wee eo wane D Colon. 283 865,000 15,000 | 80,000 LBSOUDYfccutekwianesiaets | rode steorr sce he wale kare w-siees B 284 1,180,000 1,615,000 1,030,000 1,600,000 | SO a Pevsata cg kta x us fe ow Wise ateee sie Ckcy ae 2. - 285 65,000 | 65.000 30,000 DUO beeen wees Spel nce Meanencledeca ce eswans | A 287 350,000 | 380,000 130,000 200,000 | SIUOO Steno vasa eta 30,000 | © Liq. 288 130,000 | B1Os000: tatwoudeatee wren 215,000 | WOsQOO Ss ewe cast iineae sates ciastceuKs s ERT ORR kg 289 ° 265,000 | 1,600,000 150,000 1,165,000 | BO;000% fisvinn staat ueks 130,000 D 291 | 330,000 | 325 ,000 100,000 100,000 | 13,000 100,000 25,000 D Colon. ‘ 292 215,000 | 80,000 15,000 155 000% {|aniteisonewara| ete p eee ar eee Ren aeReR UTES B 293 30,000 | 50, 000) chs Vecaeeaees 15: 000) ha tcvesneaas een 575 ,000 Ds Liq. 361 dried 2,080,000 dried 1,715,000 GOO GUO els esc cincee borraie } 15,000 D Colon 365 115 ,000 380,000 50,000 165 ,000 DODO alice ee enasiet sisdiend earn ees D Ba 431 106,000 540,000 66,000 176,000 REGLOUU alas Vebreakeaenes | 136 ,000 D 178 5,815,000 15,415,000 5,200,000 | 11,830,000 | Ja veeesenerenes 430 ,000 D | | | Total. ..| 670,901,000 | 400,845,000 | 608,346,000 | 266,946,000 56,088,000 455 ,000 6,696 ,000 Average.) 24,848,185 13,822,241 22,531,333 9,205,034 2,077 ,883 15,689 280 , 896 D percentage 8.3|percentage .ljpercentage 1.6) *Chinese. . LUNCH ROOMS (WINTER). Liquefiers. : : Acid No. ar. Gelatine. Acid on Agar. : Colon. Non- Grade. - on Gelatine. Sporulating. sporulating. 26 300,000 2,980,000 100,000 2; 930, DOO | ew etren wae CETLEP wes pec hevel ecw ha wesw wee e B Total. 45 550,000 3,800,000 250,000 765 ,000 100,000 80,000 80,000 D 52 | 1,415,000 4,250,000 1,130,000 1,450,000 408 ,000 30,000 65,000 D Colon. 55 115,000 250,000 50,000 2005 000--T basvctes eWAwA coh fe be Vea ebnene 25,000 C Liq. 64 6,615,000 9,980,000 2,115,000 9,180,000 4,840,000 50,000 230,000 D 73 8,000,000 53,330,000 5,980,000 41,830,000 770,000 465,000 565,000 D 81 665 , 000 8,550,000 500,000 2,600,000 POTN Tan averane ers eleshncekeka coun D Colon. 88 100,000 800000: {ican toca tetees 100 O00 Wie Sure cassia hhanes & oaeceuieG heed cites neat A 85 4,815,000 7,850,000 4,265,000 7,180,000 66,000 80,000 15,000 D Colon. 95 750,000 2,265,000 350,000 280,000 AGU he Wetlee surance wa'e 165 ,000 Dect 146 915,000 1,980,000 665,000 480 000) fecvswekaenenes 50,000 130,000 D Liq. 158 80,000 50 COG sec SiSUeesitamos thea ke kane BOG eles niiae wees Meveheee hed baannals spon de 162 530,000 2,230,000 30,000 1,665,000 30,000 30,000 65,000 D_ Colon. 192 730,000 1,065,000 365,000 565,000 56,000 15,000 80,000 D as 193 530,000 365 ,000 ZOU UOUL. Slower were coats. BOs QUO: bs cewadl wad w cal Snelemae mee hoes D We 201 115,000 915,000 30,000 50,000 BON sas ai aks cas 80,000 | D _ * 207 265,000 515,000 50,000 280,000 BQO Teoseeweaaclesles 30,000 | C Lig. 211 265,000 380,000 65,000 200,000 19/000 Pacavaccnerecel 30,000 | D Colon. 217 1,280,000 1,780,000 980,000 1,250,000 BSOsO00- ckvadowkcesaavt sbeehmes eras D 4 248 115,000 216,000" |ecccssae eaters 160, 000% [cose ucen eens EAT is RR ep ese B 250 100,000 1,200,000 15,000 900,000 76; OOO ecrercacnseahtneeuenesaewan D Colon. 259 1,150,000 665 ,000 380,000 200,000 40,000 15,000 130,000 D 267 615,000 50,000 43,000 D Colon. ...| 80,015,000 | 100,365,000 17,650,000 72,335,000 6,697 ,000 780,000 1,640,000 het 1,305,000 4,562,045 767 ,891 3,287,954 291,174 | 35,454 74,545 D_ Colon } percentage 22.3 percentage .7|/percentage 1.6 & Liq. — Seamed nebo aes Senedd CJ 60 THE MILK SUPPLY OF MONTREAL. Cafes (Winter).—Six samples from cafes were col- Ice Cream Shops (Winter)—Hight samples of milk if lected. The general averages of these samples, in from these shops gave very high figures, with the fol- round numbers, were :— lowing averages in round numbers :— 2 | OCAL COUNG i siee/eeixe 4,000,000 per cc. Grade C Total count ......... 1,800,000 per cc. Grade C } Colon count ........ 750,000 per c.c. Grade D Colon count ........ 110,000 per cc. Grade D e Liquefier count ..... 150,000 per c.c. Grade D Liquefier count ..... 140,000 per c.c. Grade D The number of samples in Grade D was for:— The number of samples in Grade D was as follows :— 5 AOLGE SGOUNG alters se sis elev rs etic otal 1 FLO CAR 2 COUNE ninco endian OCAro vetretd viele ieee 1 COLON COUN Cir Atha ails pen lag cena 3 COLO COUTE” ja is wale lecoraalejora Aateie gy aleinte 5 Liguetier “count (aie eee ce ee 2 Tinneter Count 105 wicivnsck 40:0e peeeine 1 J | DINING ROOMS (WINTER). Liquefiers. / : ‘ . es No. Agar. Gelatine. | Acid on Agar. ah cae Jolon. Non- Grade, i ae " Sporulating. | sporulating. : _ —— _ —e — — ee — ——. —_—_——_- —--— _| — — — 50 1,480,000 4,930,000 480,000 2,630,000 8,066,000 50,000 | 65,000 D Colon. ! 63 215,000 | 1,280,000 | 100,000 730,000 13,000 15,000 | 50,000 D “iy 164 765,000 | 1,850,000 | 565,000 700,000 | CSO Plies salva tenes 15,000 208 6,265,000 | 15,415,000 | 5,680,000 9,950,000 | Beas OOUl =| ia on sine t wpis ete 15,000 D Total. } 227} 815,000 | 1,780,000 280,000 1,250,000 | CHS OOS }eaty. cok cok seers 30,000 B_ Colon. % | 423 dried jcompletely liq. dried liquefied 22,500,000 completely; liquefied D i 177 6,815,000 53,330,000 3,730,000 49 ,665 ,000 | 5,206,000 30,000 | 80,000 D Total. Total...} 15,855,000 | 78,035,000 | 10,835,000 64,925,000 | 36,301,000 95,000 | 255,000 Average.| 2,642,500 13,005,833 1,805,833 10,820,833 5,185,855 15,833 | 42,500 er cent. 196.2'percentage .1|percentage .3 | CAFES (WINTER) ee - Liquefiers. \ ° : i ” ap ae ree a ay an | No. Agar. Gelatine. Acid on Agar. Acid. Colon. Non- Grade. } on Gelatine. = : : ; Sporulating. | sporulating. | i EL ahaa a Uta Ae Hf eed cet a wed et 58 850,000 | 1,065,000 | 465,000 | 1,000,000 | 226,000 |............2. ve puieae D Colon. 216 215,000 | 315,000 115,000 POU; ODOT Sivinealigaan: cine Hasan ere 8 suiee 100,000 C Liq. 218 880,000 | 2,500,000 400,000 750,000 SUNG ae Ab carewuores 315 ,000 1 lia el | 223 265,000 | 1,915,000 | 115,000 730,000 303 ,000 80,000 | 65 ,000 D Colon. 228 21,065,000 27,165,000 20,215,000 25 , 880,000 4,036,000 15,000 | 350,000 D 230 | 100,000 | 265 ,000 30,000 130,000 Be OOO cinsics0% weeisers 30,000 C Liq ‘ Total...| 23,375,000 33,225,000 21,340,000 28,620,000 eae 571,000 45,000 | 860,000 Average.) 3,895,833 | 5,537,500 3,556,666 4,770,000 761,833 7.500 | 143 ,333 D Pagel. percentage 19.5'percentage _.1’ percentage 2.5 ‘ | ans : Ea eras | | | ICE CREAM PARLORS (WINTER) | | 2 ke eee!) : itd stil PR ALIS +a ae. eS ah ae, | Liquefiers. ‘ Acid EID A eee soy pe ze: ) No. Agar. Gelatine. Acid on Agar. | PS d Colon. Non- Grade. | on Gelatine, Sporulating. sporulating. ; 58 2,665,000 3,730,000 MOG ODA és sedesca sar TR OO0 lois terre gees 65,000 | D Colon 110 465,000 730,000 315,000 150,000 56,000 15,000 | 15,000 | Dp 6s 122 200,000 580,000 165,000 COE hip CRA ead pap AR Maas Let's ude ark oes | B Total. 124 275,000 415,000 100,000 265,000 DOS UD0 1 inetewels wees |'ejeiaie ze weiele e's wis | D Colon. 126 130,000 450,000 65,000 DSO aici s 54 ew linge haar ae (eed oeeeeeCre as 176 8,665,000 12,000,000 2,900,000 4,765,000 16,000 COU VOL | swermeu cer maa D 181 2,065,000 1,930,000 1,200,000 780,000 693,000 | 65,000 730,000 | D < 243 200,000 165 , 000 15,000 30,000 BF UOD Abe stam gate neha 50,000 | C Lia. Total...| 14,665,000 20,000,000 5,225,000 6,770,000 897,000 | 310,000 | 860,000 | Average.| 1,833,125 2,500,000 653,125 846 , 250 112,125 38,750 | 107,500 Ipercentage 6.1 ipercentage 1.5\percen tage 4.3) 2) i THE MILK SUPPLY OF MONTREAL. 61 Better-class Dining Rooms (Winter).—Seven samples The samples in Grade D were as follows:— from better-class dining rooms gave the following en's Pe nis ae POtal COURT HA 0s a Re awn eae ba ree 0 averages in round numbers :— Pahtvendeebioscia Mapa Sar alice Makin t 6 Total count ......... 4,500,000 per cc. Grade C Liquefier count ...-...-+++sesseeeeees 1 ; ag Colon COUTTS Ss iecrelans 600,000 per c.c. Grade D ; Liquefier count ..... 275,000 per c.c. Grade D Unclassified (Winter).—Nine samples of unclassified : : milk gave the following averages :— The number of samples in Grade D was as follows :— ; ASAT \COUNGY 55 iis 2 he meee ee 500,000 Grade B Total COURE HN Sis vs sidta te inicte pid wien alguns “ Colot Cott) a/c. assets ewan tes 75,000 Grade D Colon COUNE oer reece cece cent eee neee 5 Liquefler, count -.55 ied ieee ees 40,000 Grade C BAGUGNCT COUME os 6 tanec bans manda ee 5 Residential Hotels (Winter).—Seven samples from The number of samples in Grade D were as fol- these hotels gave averages as follows:— lows :-— SECM POULIN c= s\< clon a> s 680,000 per c.c. Grade B AGar COUNE cee koe eee ese a Tele aged ats 0 } PROD COU ais as daeee 78,000 per c.c. Grade D WOLON: COWIE) \oisicseonc a esneie nek werner OGD 5 Liquefier count ....... 27,000 per cc. Grade C Liquefler ‘Count: cic iesiiien signs eam 2 BETTER-CLASS DINING ROOMS (WINTER). » 2 i ‘ Taine | Liquefiers. an ore . ; ipl ' Acid See ts , No. Agar. Gelatine. | Acid on Agar. Fapeipap rete Colon. Non- Grade. 7 | | on Gelatine. Sporulating. sporulating. zs } 24 2,015,000 5,330,000 515,000 315 ,000 BO, 000 |awsivas cules wave 650 ,000 D 28 | 1,765,000 3,530,000 | 715,000 2,580,000 50,000 30,000 C 30 | 15,750,000 40,000,000 14,115,000 33,330,000 ESGSMMDS Cle Wig alias aa) bso © 150,000 D Colon. 203 2,050,000 6,000,000 765 ,000 2,025 ,000 POO ONO cl a vig eek keee eh a aoa 600 ,000 D ys 209 2,615,000 5 ,665 ,000 2,400,000 4,980,000 596 ,000 15,000 100 ,000 D = 219 7,430,000 20,665 ,000 5,950,000 19,330,000 J 5L1BS 000 | oitesien aw cesees 350 ,000 D 220 215 ,000 465,000 | 130,000 BLD; YOO: fa sat etens teed awe ma bee euis Vel. Rsiviegiadipa.b 0% D Total...) 31,840,000 | 81 ,655 ,000 24,590,000 62,875 ,000 | 3,614,000 65 ,000 | 1,880,000 Average. 4,548,888 | 11,665,000 3,512,855 8,982,142 602 ,333 9,285 | 268 571 D percentage 13.2\percentage .07/percentage 2.3 = RESIDENTIAL HOTELS (WINTER) s Ke i Liquefiers. a Oo r No. Agar. Gelatine. {Acid on Agar.| | aca = Colon. Non- Grade. ae ha ee | Sporulating. sporulating. } | 56 350,000 580,000 300,000 400,000 163,000 |. ..6cc cece eeee 15,000 D Colon 60 215,000 1,250,000 | 150,000 980,000 80,000 | FO FOOD av caaitensineees D a 62 1,830,000 4,465,000 | 750 ,000 3,665,000 CPU Dee Rear Sea IR 50,000 D 35 417 dried 180,000 dried 106,000 33 ,000 AS Rn Mea ea 3,000 D hs 420 dried 30,000 dried 80,000 OS CHII18 eo 0! Siale cheanvcurereth Sid.t ated@late Ne tccoas D a 422 133,000 200,000 10,000 | 26,000 | C Lias. 425 825 ,000 738,000 1..5 Sacraments 755 ,000 EGR ON ha saseciecnecl 70,000 | D Colon Total...| 2,720,000 | 7,871,000 1,200,000 6,136,000 472,000 | 25,000 | 164,000 ‘Averige. 680,000 | 1,053,000 | 400 ,000 876,571 78,666 | 3,571 | 23,428 | D Colon | {percentage 11.5! percentage 3B percentage 2.2 CJ THE MILK SUPPLY OF MONTREAL. UNCLASSIFIED (WINTER). Liquefiers. : 3 Acid No. Agar. Gelatine. Acid on Agar. ; Colon. Non- Grade. on Gelatine. Sporulating. | sporulating. J a ‘, J ‘ 59 2,830,000 5,250,000 2,065 ,000 215,000 140,000 15,000 180,000 D Colon. 97 130,000 100,000 LO OOURcresweruvesleses B OOO lives eisintoa ws laneweweer eee B 215 230,000 680,000 100,000 400,000 120; O00 Ee caine te 30,000 D- Colon 231 480,000 2,800,000 100,000 680,000 TGS WOON A Le0F evening ate 165,000 D : 237 150,000 250,000 50,000 TEGO) 5) '|'s1e a vintyee ce aieut [cee s wa/ehmaee sale vaca neid aaa B_ Total 4 245} 30,000 200 ,000 15,000 LOW AMO. ll ing a-b place's, o.0'6 ais] oiow aya Rival ees oie aed bare e aie ene emo A 430 | 40,000 126,000 3,000 113,000 6000S Nid citeh ene die 3,000 C Colon 432 | 335,000 798 ,000 66,000 473,000 1FO OOD isi iateae cick aul care Ww aeeenwtels D if { 392 dried 100,000 dried 63,000 TB,000 |r .cccsecesecce|scercsncecnves D i. ) Total...| 4,225,000 10,299 ,000 2,414,000 2,159,000 671,000 | 15,000 378,000 / Average. 528,125 1,144,383 301,750 239 , 888 74,555 | 1,666 | 42,000 percentage 14.1/percentage .1/percentage 3.6 | § : | CITY (WINTER) GRAND TOTAL AND AVERAGES. afb ee : tak sesh Liquefiers. oe Agar. Gelatine. Acid on Agar. en Ais "e Colon. Sporulating. Non-. 5 sporulating, Milkmen on Streets ..... 91,690,000 20,210,000 81,975,000 12,950,000 5,215,000 495,000} 1,845,000 GQioGelBy Aas titers ee 529,123,600) 1,134,782 ,600 342,313,300 790,947,000 64,207,900 1,298,000) 381,501,600 Restaurants: ssieicrcs. cas 670,901,000} 400,845,000) 608,346,000) 266,946,000! 56,088,000 455,000) 6,696,000 7 Quick Lunch Rooms...... 30,015,000 100,365,000 17,650,000 72,335 ,000 6,697,000 780,000 1,640,000 | Dining Rooms ........... 15,855,000 78,035,000 10,835,000 64,925,000) 36,301,000 95,000 255,000 OSIER ig casa eine we 23,375,000 33, 225,000 21,340,000 28,620,000} 4,571,000 45,000 860,000 ) Ice Cream Parlors .... .. 14,665 ,000 20,000,000 5,225,000 6,770,000 897,000 310,000 860,000 Better class Dining Rooms 31,840,000 81,665,000 24,590,000 62,875,000} 3,614,000 65,000 1,880,000 } Residential Hotels ...... 2,720,000 7,371,000 1,200,000 6 , 136,000) 472,000 25,000 164,000 Unclassified ............ 4,225,000 10,299,000 2,414,000 2,159,000 671,000 15,000 378,000 ; Grand Total ........ 1,414,409,600| 1,886,797,600) 1,115,888,300) 1,314,663,000/ 178,733,900} 3,583,000) 45,579,600 PVOVARE: 04k 6 one voice 4,714,698 6,268, 480 3,719,627 4,367,651 587 ,940 11,908 151,427 3 per cent. 12.4 |per cent .18|per cent. 2.4 NOTE.—It will be seen by referring to the preceding tables, of which the above is a synopsis, that the averages in this table are obtained from 300 Agar, 301 Gelatine, 304 Colon samples respectively. . 4 4 $ 5 THE MILK SUPPLY OF MONTREAL. 63 Comparison of Averages of Summer and Winter Milk In round numbers the averages of all city samples under summer and winter conditions are for:— Winter. 5,000,000 per c.c. 500,000 per c.c, 150,000 per c.c. Summer. Agar count ...... 20,000,000 per c.c. Colon count ..... 350,000 per c.c, Liquefier count 1,000,000 per c.c. These averages which were obtained from the analyses of nearly a thousand samples of milk, give practically the same results as mentioned in the comparison made of summer and winter milk on its arrival in the city, and the remarks made under this heading apply also to these totals. The most deplorable fact is that the averages of these samples show that Montreal milk in both summer and winter is of very poor hygienic quality. It is Grade D milk, milk which should not be permitted for sale, and which would be unhesitatingly condemned by any city with even a low standard. Such milk could not be sold in Chicago, Boston or Rochester. City, Summer and Winter.—Under summer condi- tions, and excluding those samples collected at whole- salers on arrival, 577 samples were analyzed; of these 12 were in class A 43 were in class B 121 were in class C 401 were in class D Of the 312 samples analyzed during the winter 11 were in class A 47 were in class B 41 were in class C 213 were in class D What is the reason for this very high proportion of Grade D milk? The answer to this question is to review the whole system of the handling of milk, but inasmuch as many points have been discussed we shall note here a few of the more outstanding defects. Summary Rural Samples—Under summer conditions 285 sam- ples of milk were analysed. Of these 27 were in Grade A, 104 in Grade B, 96 in Grade C, and 58 in Grade D. More than seven times as many samples missed being graded one class higher on account of an excessive num- ber of liquefying bacteria than for both total agar and colon counts combined. Since liquefying bacteria represent the dirt that comes from the animal, and dust and dirty stables, such con- tamination is largely avoidable. With a little extra cleanliness, of animals and stable, this filth will not gain ‘entrance to the milk. The use of the small filtering apparatus, by means of which a pint of milk is filtered through a dise of cotton wool about an inch in diameter, reveals the presence of a great deal of visible dirt, and gives ocular demonstration of the grosser contamination. But we must remember that this is only the visible dirt; the bacteria which affect the keeping property, which give rise to bad flavours, and which in some cases pro- duce disease, are washed off these particles of filth, and, finding in milk a perfect diet, increase rapidly. Too much emphasis cannot be laid upon the fact that the farmer is given no extra remuneration for the care he may exercise to produce pure milk. Although practically all farm produce is paid for according to quality, we find that milk is an exception. Wheat and other grains, fruit, and vegetables are all graded; the manufactured products of the farm, such as meat, eggs, butter, cheese, etc., are all graded, and extra prices given for the best quality; but not so milk. The farmer who knows the importance of cleanliness in all operations connected with the production of milk obtains no extra price for his good product, and he argues that it is no use expending time, trouble and money in securing a sanitary milk. Another factor, which, however, cannot be discussed at any length here, but which none the less is a factor of extreme importance, is the relatively small price that the farmer obtains for milk. Compared with the price of other foodstuffs, the rise in the price of milk has been slow; but there are many reasons for increase of cost, such as increased length of transportation, due to the size of cities and the pushing farther away of dairy farms; the increase of middlemen, with their expensive buildings and equipment; and the wasteful system of distribution whereby many dealers cover the same ground to perform the same service. From the farmers’ standpoint, the increased cost of labour and cattle feeds has not had its corresponding increase in the price of milk; the former has increased 50 per cent. in the last twenty years, and the latter not more than 40 per cent. In the decade ending 1899, hay was worth $7.62 a ton; to-day it is worth $12.00- $15.00, and so on with the other foodstuffs. These two items, labour and cattle feeds, represent 80 to 85 per cent. of the total farm cost of milk production. The ‘Animal Husbandry Department of Macdonald College, after a careful analysis of the cost of milk pro- duction of a large herd supplying milk to the College, allowing for cost of upkeep, etc., and taking into account the value of an annual calf per cow, has concluded that a price of twenty cents a gallon for milk will only pay when the milk production per cow is 8,000 Ibs. per head per annum. Hence, as the average farm cow of Quebec gives only about four to five thousand pounds of milk 64 THE MILK SUPPLY OF MONTREAL. per year, the “ average ” farmer is actually losing money when he sells milk to the dealer for $2.00 a hundred pounds. The consumer is buying milk at a low price compared with other foods, and if he desires a clean, sanitary milk he must expect to pay more for the additional labour which such production entails. Milk should be sold by quality, and cleanliness must be made remunerative. Farmers do not cool their milk sufficiently. This is of the utmost hygienic importance. This simple diagram will show why it is important to keep the milk cool. Relalive numbers of bacleria in milk Frober! eae : with iee Olllowed fo cool nafarally Cooled by selfing cans in Waler Many municipalities will reject milk which is sent by train if the milk exceeds a temperature of 50 deg. F., and many foreign dairy companies require the farmers to store ice in proportion to their output. The storing of ice is an easy matter in our country, and there are many coolers on the market which are effective, and give good results for the amount of ice used. Lastly, all rural milk should be in Grade A or B. If in a lower grade it indicates that there is gross negli- gence in the production and handling. Transportation.—Three-fourths or more of the milk supply of the city is transported in railway cars. These cars become very warm during the hot weather if the doors are left open, as is frequently the case; the milk rises in temperature and correspondingly the bacterial population increases (see fig.). Just how great this increase is may be illustrated by the fact that during transportation from farm to city the milk loses one grade. That is to say, if it starts as Grade A milk, it arrives at the dealers as Grade B; Grade B milk arrives as Grade C, and so on. All railways have a large number of refrigerator cars ; hardly a freight passes in the summer but has refriger- ator cars for meats, fruits, etc. Milk, a more perish- able commodity than those just mentioned, is placed in what are open cars, exposed to heat and dust. Perhaps it would be difficult to secure refrigerator cars for small supplies, but on many trains there are whole cars carry- ing milk, and, in one instance, a milk train. Surely the railway companies could afford to ice a few cars, and thus contribute something to the healthfulness of the milk supply. Milk transported into Boston is placed in iced cars; even in Europe, where ice is scarce and consequently dearer, many municipalities require that the milk shall be used during transport. A great deal of the milk supply of European cities is moved at night, when the temperature is usually lower. Certainly, the railway companies should be requested to provide refrigerator or iced cars for the transport of milk. If the firmers would bring this to the atten- tion of the railway companies, or state their case before the Railway Commission, this much-needed reform could be carried out, and a sound link would thus be forged between the farmer and the milk dealer. Dealers.—The majority of dealers do not understand the principles underlying the care of milk; some do take cognisance of the visible particles, but the greater number know nothing of the vast bacterial population with which they have to deal. A course of instruction for dealers is necessary, which would give the under- lying principles of the subject. ; Every druggist, before he can dispense medicine, has to undergo a provincial examination, which ascertains if he is competent or not to prepare a prescription. The public is thus safeguarded. It is just as important to the health of the community to exact a similar require- ment from a dealer who wishes to supply the public with food which may possibly be the cause of conveying disease ; in other words, the dealer must be educated for his job. We were astonished time and again by the dealers’ ignorance of the most elementary facts in the care Of milk. Before issuing a municipal milk license, the food-inspection officials should be given the authority to ascertain if the individual is sufficiently educated along dairy lines. Pasteurization of milk in many establishments is not effectively carried out. In some cases the equipment is faulty, in others the temperature is too low, and in others, again, the duration of time is too short. Hence there is much improper pasteurization which is apt to give a sense of false security to both dealer and con- sumer. It must be emphasized, that for human con- sumption milk must be heated to 145 deg. F. for twenty minutes, and at the end of this period of time cooled as rapidly as possible. Tnless pasteurization is carefully controlled, fre- quently inspected, and the standard mentioned rigidly enforced, the consumer is not benefited. 10 Re-infection after pasteurization, from flies, from im- proper washing of bottling machines, from cooling machines, ete., was noticed. Only by attending to each single detail in the handling of milk can the best results be obtained, and the majority of dealers do not seem to understand the importance of these minutie. S € " THE MILK SUPPLY OF MONTREAL. 65 Retailers who keep milk for the convenience of occasional customers, and especially the proprietors of groceries, are extremely careless. We have seen utensils that would be a disgrace to a piggery used to measure milk that was for infant feeding. The lack of proper refrigerators, and the use of them for all kinds of produce, meat, fish, vegetables, etc., was quite common. All stores selling milk should have adequate facilities for keeping it cool, and no one should be allowed to sell milk unless his store is properly equipped. Treatment of Cans and Bottles—In the production of an hygienic milk supply, the treatment of all re- ceptacles destined for the storage, transportation and distribution of the milk is of such vital importance that it is necessary to draw special attention to this phase. Milk utensils, unless treated in a proper manner, are a constant source of infection and re-infection; many investigators have shown that in the spread of undesir- able bacteria no agency is more responsible than unclean, sarelessly-washed utensils. The farmer, the wholesale dealer, and the retailer are each and all at fault as regards the ineffectiveness oi the treatment of the utensils used by them. But factories, creameries and depots are the worst offenders. It seemed to us that throughout the main drawback was the failure on the part of those engaged in the production and sale of milk to appreciate, firstly, that all milk or cream allowed to remain in cans and vessels is specific food for bacteria; secondly, that live steam or boiling water is essential in the final cleansing operations. On the farms we found few instances where a supply of live steam was available for cleansing purposes. This was not unexpected, for unless steam power be used for other farm operations, the question of the expense in- volved in providing steam for the dairy alone is an item which has to be considered. Boiling water, however, can always be provided, and if such is not available, a farmer has failed to secure the first essential for cleaning operations; further, he should under these circumstances be prohibited from selling milk. After the vessels and can had been washed we fre- quently saw them inverted in a yard or open space to which dust from barnyards and poultry runs had easy access. . This cannot be too strongly deprecated, for the highly undesirable organisms present in such dust may be carried by wind and thus infect the cans before they receive the milk. Tn some cases cans, etc., would be left for some con- siderable time after having contained milk before they were washed; this is a bad practice, because the remains of the milk adhere to the surface of the metal, and unless 5 M. special precautions are taken subsequent cleaning is much more difficult and less effective. The grayish material, often seen by us, lining the inside of the utensils, bore out this fact, and, moreover, showed that in such cases milk had been “cooked on” by hot water before it had been thoroughly washed out by means of cold or tepid water. We would briefly point out that on the farm all utensils, milking pails, strainers, cooling apparatus and cans should, as early as possible, be washed out thoroughly with tepid water to which may be added a little washing soda. Cloths should on no consideration whatever be used, stiff bristled brushes supplying all that is necessary. Hxtreme care must be taken to insure all crevices being well cleaned, as these are lodging places for bac- teria. It .is to be hoped that seamless cans will be more generally adopted, as cleaning operations are thereby much facilitated. We were glad to find that, on the advice of the Montreal milk inspectors, a num- ber of farmers had already provided themselves with utensils of this nature. The utensils, having been thoroughly washed as above, should be well rinsed with pure water, in order to clear away all milkiness and any remains of the washing soda —“the presence of the latter favouring the growth of organisms responsible for ‘ ropy milk.’ ” The final treatment is thorough steaming with live steam or scalding with boiling water for several minutes. The utensils should not be dried with cloths, but should then be inverted in an airy clean place free from dust. Depots, factories or creameries which serve as collect- ing centres for milk, prior to its shipment to the city, follow in almost all cases a practice calculated to nullify the greatest care on the part of the farmer. After accepting the milk, those depots where separa- ting is carried on return a quantity of the separated milk to the farmers; this is taken away in the same cans in which the whole milk is conveyed. Almost invariably the separated milk is pumped from the separator into a tank above, from which it passes through pipes into the cans on the farmer’s wagon. This separated milk is untreated, and as stated else- where (page 19) the tank is usually in a filthy state. Hence, any organisms causing disease notably tuber- culosis—or undesirable flavours or taints in milk are automatically spread by means of the tank and the mixed separated milk through a whole countryside. The practice thus described entails much extra labour in cleansing operations at the farm, and means that practically any farmer who supplies milk to a depot must of necessity clean and sterilize his cans, on the assumption that they may have become contaminated with disease-producing or other deleterious organisms. / 66 THE MILK SUPPLY OF MONTREAL. As long as this state of affairs is permitted to exist, the dirty contaminated tank at the depot and a single careless farmer may together subject all the other patrons to the gravest risks. Investigations into the spread of tuberculosis in the State of Wisconsin, U.S.A., afford ample proof of this statement. These investigations clearly showed that one of the most potent means of transmitting tuber- culosis to swine and calves was the unpasteurized by- product—separated milk or whey—returned to farms from the factories. The proprietors of creameries, factories and depots should be compelled by law to effectively pasteurize all separated milk before it is returned to the farmer; and further, the tanks in which the milk is stored should be maintained in a cleanly and reputable condition. The cleansing of milk cans by some of the wholesale dealers leaves much to be desired. In one of these establishments the procedure is noted on page 37 Dealer “EF” ; happily the methods there adopted are im- proved upon by the other large dealers. Usually the cans are washed in tanks containing tepid water and washing soda; brushes are used, these being sometimes operated mechanically. After rinsing in clean water the cans are inverted over a steam jet. This is effective if continued for a sufficient length of time, but often the time given is too short. The steaming should ‘be done for at least three minutes. The cleansing is then assumed to be complete; but in one establishment we found an arrangement for blow- ing hot air into the inverted cans prior to their removal from the room. This insures complete drying, thus precluding any residual washings getting back to the farm. As the arrangement is comparatively inexpensive we would recommend its installation in establishments concerned in the distribution of milk. In Montreal, as in other cities, an increasing demand is being made for milk distributed in bottles. Many people have come to the conclusion that bottled milk is somewhat of the nature of a panacea, and that if milk dealers would adopt this method of distribution the con- summation of a satisfactory milk supply is in sight. Theoretically, this would sound feasible, but in actual practice the mere fact that milk is in bottles instead of in cans means nothing. The distribution of milk in bottles is preferable to the more common method of distributing cans only (a) when the handling of the milk and its treatment prior to the bottling has been satisfactory; (b) when the system of bottling and the cleansing of the bottling apparatus are satisfactory, and (c) when the bottles have been properly cleaned and sterilized. Unless the consumer has reason to feel satisfied as to these main paints, the purchasing of milk in bottles is not to be particularly recommended. We are strongly in favour of the use of bottles or some equally convenient receptacle for milk distribu- tion; and in a well-organized city milk supply such a system must eventually be adopted; but we wish to point out the fallacy of presuming that milk obtainable in bottles is necessarily cleaner and more hygienic than milk purchased from cans. With the treatment of the milk we deal in other sec- tions of this Report; here it is the cleansing operations with which we are concerned. When the bottles are filled by hand, as is the case with Dealer “F’’ among the large dealers, and practically the usual procedure among the smaller retailers who sell bottled milk, there is, of course, no automatic bottling apparatus to be considered. However, where bottling is done to any large extent a bottling machine is used; the mechanism of these machines is such that it is not easy to insure bacterio- logical cleanliness. We.would point out to the users of these machines that the greatest care needs to be taken in cleaning and sterilizing them; otherwise milk which has been well treated is open to contamination again during the bottling process. In the system of bottle washing as adopted by certain of the leading milk dealers in Montreal, the bottles are inverted in crates and automatically on a continuous chain are carried through the various processes inci- dental to cleansing. Successively they are subjected to jets of water containing soda, to clean rinsing water, to hot water, and steam. Subsequently, any bottles which appear unclean are taken out and cleaned separ- ately. The details as to procedure vary, of course, in specific establishments, but the general principle is the same. The system must be considered as moderately satis- factory, but we consider that the length of time in which the bottles are subjected to the steaming part of the process is frequently inadequate. We are fully aware that the time allowed is not seldom looked at from the standpoint of economy of time and business necessity ; but having in mind the vital importance which the cleansing processes bear to the bottled milk trade, we consider that all other reasons must be made subservient to the main essential—efficiency of cleansing. All bottles should be subjected to boiling water or steam for at least three minutes. ‘Finally, we would point out what we consider to be a paramount reason for special care in bottle washing. The bottles, when filled with milk, are delivered to all kinds of customers, in all types of houses or stores, from the best to the worst, and from the cleanest to the al ah - THE MILK SUPPLY OF MONTREAL. 67 dirtiest. The hygienic conditions prevailing must, in some cases, be highly questionable; the bottles are sub- sequently collected by the milk distributor and are, of course, returned to his establishment direct from the house or store in which they have for a longer or shorter time been kept. Thus the bottle, as no other milk utensil, is exposed to conditions and possibly risks of which the milk dealer knows nothing. Most emphatically, therefore, before these bottles are again used for the purposes of milk distribution they should be cleansed and sterilized in a manner which allows of no possible doubt as to their bacteriological cleanliness. The crates, also, in which the bottles are conveyed should be subjected to cleansing operations of more fre- quent occurrence and of a more effective nature than is commonly the case. Recommendations In view of our present knowledge of the milk supply of Montreal, we earnestly recommend to those in authority and to the milk-consuming public, that the legal statutes of the province, and the regulations and by-laws of the city of Montreal relative to the sale and distribution of milk be so amended as to include the following points :— 1. The grading of city market milk. 2. Payment for milk according to this grading or scoring. 3. Confiscation of milk as poor in quality as that which we have designated Grade “ D.” 4, The conferring of such power upon the Chief Food Inspector and his staff as to enable him to— (a) Inspect and maintain at a certain standard all farms shipping milk to Montreal. (b) To issue licenses subject to recall, for the pro- duction, handling, sale and delivery of milk consumed in the city to those who satisfy the requirements (and to refuse licenses to others). (c) To fine offenders for violation of regulations. (d) To insist upon the provision of proper equip- ment in all shops, stores and other places were milk is retailed. 5. The technical examination of men in charge of works where bottling, pasteurization, clarification, cool- ing, ete., are carried out. 6. The enforcing of pasteurization, i.e., heating milk to a temperature of 145 deg. F. for twenty minutes, followed by subsequent cooling. ”. Frequent visits and tests by the city milk inspec- tors to enforce proper pasteurization. 8. Systematic publication in the press by the Chief Food Inspector of analyses made of city milk; giving also the names of the vendors from whom samples are taken. 9. The instituting of an educational campaign among consumers; emphasizing the value of milk as a food, the necessity for, and advantages of a pure milk supply, and the duties of the consumer. 10. The general improvements on milk-producing farms, so as to be in keeping with the particulars of our scoring system on page 9. 11. The use of refrigerator or iced cars for trans- portation. References Blackader, A. D., “The More Important Causes Underlying the Heavy Infantile Death Rate in Large Cities and the Benefits to be Derived from the Establishments of Milk Depots.” Public Health Journal, July, 1912, Toronto, For a general review of the bacterial contest of American and European cities, see Harrison, F. C., “The Bac- terial Contamination of Milk and Its Control.” Trans- actions of the Canadian Institute, 1902-1908, p. 467. Toronto, 1903. Kilbourne, Charles H., “ Pasteurization of Milk,’ Health Department, City of New York, August, 1912. Savage, William G., “ Milk and the Public Health.” Mac- millan & Co., 1912. Harrison, F. C., and Vanderleck, J., “ Aesculin Bile Salt Media for the Isolation of B. Coli and B. Typhosus. (Central. f. Bakt.” I Abt. Originale, Bd. 51. Heft. 5, s. 706, 1909. Rosenau, N. J., “The Milk Question.” Boston and New York: Houghton, Mifflin Co., 1912. “Standard Methods for the Bacterial Examination of Milk in the Laboratory Section of the American Public Health Association.” American Journal Hyg., Vol. VIL, No. 8, August, 1910. Eager, J. N., “Morbidity and Mortality Statistics as Influenced by Milk.” Bulletin 56. Hygienic Labora- tory, Washington, D.C. Lederle and Raynor, ‘“‘The Milk Supply of New York City and Its Control by the Department of Health.” The Health Dept., City of New York, September, 1912. “Report of the Commission on Milk Standards Appointed by the New York Milk Committee” (2nd edition), No. 78. Government Printing Office, Washington, 1912. “Report of the Milk Inspector for the Year 1912-1913.” Health Department, City of Boston, U.S.A. Ward, A. R., “Pure Milk and the Public Health.” Ithaca, N.Y.: Taylor & Carpenter, 1909. Houston, A. C., ‘“ Bacteriological Examination of Milk.” London County Council, London, 1905. Com, H. W., Esten, W. M., and Stocking, W. A., “ Classi- fication of Dairy Bacteria.” Report, Storrs BHxpt. Station, 1906. Stocking, W. A., “Bacteriological Studies of a Milking Machine.” U. S. Dept. of Agriculture, B,A.I., Bull. 92. Erf, O., “Milking Machines.’ Kansas Expt. Station, Bull. 140. oo 4 a + SCHOOL OF HOUSI ILD: SCIENCE Free Courses for Farmers’ Daughters of the Province of Quebec. 1, Commencing in September each year. One-Year Homemaker Course—open to young women 1 age and upwards. Two-Year Professional. Housekeeper. Course—open’ to young women 22 years of age arid upwards. 9 2. Short Courses of from 10 to:12 weeks’ duration, n September, January, and Mareh each year—open to 17 years of age and upwards. The Government of the Province of Quebec grants fifty bursaries of $20 each to Quebee students taking the one-year and two-year courses, to be applied on account of board and lodging. Board and Lodging, $4.00 per week. SCHOOL FOR TEACHERS The School for Teachers gives a thorough training to those intending to teach in the English Speaking Schools of the Province. Tuition free, and bursaries of $75.90 to $100.00 given those who promise to teach three years in an Elementary Rural School. Board and Lodging, $4.00 per week. Applications for admission should be made to Dr. G. W. Parmelee, Dept. of Public Instruction, Quebec, Que, a ae ES TT TR RR FO EET REE SRE EY 9 ARYA AREER RE SORE EEN Macdonald College SCHOOL OF AGRICULTURE TWO-YEAR COURSE Gives free instruction to farmers’ sons of the Province of Quebec in: Live Stock, Horticulture, Farm Crops, Farm Management, : Farm Machinery, Poultry, Dairying, ete., ete. All practical subjects for practical men. Candidates are required: 1. To have passed their 17th birthday. 2. To produce certificates of physical health, including success- ful Vaccination. 3. To have worked for a season (seed-time to harvest) on a farm. 4. To read and write the English language acceptably, to be proficient in the use of elementary mathematics, and to be acquainted with history and geography, especially of Canada. FOUR-YEAR COURSE A continuation of the foregoing for the training of specialists in the various branches of agriculture, leading to the McGill University degree of Bachelor of Science in Agriculture. The production of a University Entrance Certificate or the passing of a special entrance examination for this course is required. Cost of board and lodging, $4.00 per week. All Quebec students in Agriculture receive a grant from the Pro- vincial Government of $7.00 per month of attendance, to apply on account of board and lodging. Short Courses in Horticulture and Poultry Keeping will be Shes in February and March. Write for particulars. ePRINTED BY WILLIAM BRIGGS. TORONTO. | ; $ / apse PETS RRND EERE REE EES