Er: . 
 
 Colleqe 
 
 ^ricujture 
 
 Arii 
 
 University of Illinois 
 
 H Library at 
 
 Urbana-Champaign 
 ACES 
 
UNIVtRSlTY OF 
 
 KRICUUUtt 
 
 .. - . 
 
UNIVERSITY OF ILLINOIS 
 
 Agricultural Experiment Station 
 
 BULLETIN No. 120 
 
 MILK SUPPLY OF CHICAGO AND TWENTY-SIX 
 OTHER CITIES 
 
 BY JOHN M. TRUEMAN 
 
 URBANA, ILLINOIS, NOVEMBER, 1907 
 
SUMMARY OF BULLETIN No. 120 
 
 Eleven hundred samples of milk collected in Chicago and 26 other 
 Illinois cities and tested by the writer. Page 41 
 
 Five methods of marketing milk. Page 41 
 
 Chicago milk conditions. Page 43 
 
 Of 413 tests of Chicago milk, 134 or 32 percent were below the legal 
 standard of butter fat. Page 45 
 
 Of 232 samples of Chicago milk collected, 158 samples or 68 -percent 
 contained sediment (see tables 2 and 3.) One hundred fort} r -eight of these 
 samples were given the Wisconsin curd test, and 41 percent showed a good 
 curd; only 39 percent had tio unpleasant odor, and only 29 percent were good in 
 both texture and odor. Page 46 
 
 Of 84 samples of milk collected in Chicago the next year, 29 samples 
 or 35 percent were low in butter fat. Over 67 percent of those tested for total 
 solids were below the legal 12 percent standard. Sixty-seven were examined 
 for sediment and 86 percent contained a visible amount. Page 49 
 
 Of 150 samples of milk collected in one district in Chicago where the 
 poorer working people live, 75 samples or 50 percent were below the legal 
 standard for butter fat. Page 50 
 
 Evidences of skimming and watering milk. Page 51 
 
 Of 95 samples of milk collected in one of the richer districts of Chicago, 
 only nine percent were below the legal standard for "butter fat. Page 52 
 
 Why the Chicago health department report differs from the findings of 
 the writer. Page 53 
 
 Conditions worse in 26 smaller cities. Page 53 
 
 Of 325 samples of milk collected in 26 Illinois cities of over 10,000 pop- 
 ulation, over 19 percent were found below the legal standard of butter fat. Two 
 hundred nine of these samples were tested for total solids and 63 percent found 
 below the standard. Of the 212 of these samples examined for sediment. 88 
 percent contained visible sediment, and 24 samples or seven percent contained 
 formaldehyde. Page 57 
 
 Dairy conditions without an excuse. Page 58 
 
 Of 70 samples of milk collected in hotels and restaurants in 28 Illinois 
 towns, 44 or over 62 percent were below grade in butter fat. Page 59 
 
 Requirements for clean milk. The cows and buildings, milkers and 
 methods, utensils and their cleansing, cooling the milk, transportation, 
 bottling. Page 60 
 
 Duties of consumers. Why the milk sours quickly. Page 64 
 
 The inspector who inspects; his duties. Page 65 
 
 The dairy score card and directions. Page 66 
 
 Score card for inspection of dairies and city milk plants. Page 67 
 
MILK SUPPLY OF CHICAGO AND TWENTY-SIX 
 OTHER CITIES 
 
 BY JOHN M. TRUEMAN, FIRST ASSISTANT, DAIRY HUSBANDRY 
 
 This bulletin reports a study of the milk supply of Chicago and 
 twenty-six other cities of 10,000 or more population in Illinois. 
 Practically all of the 1,100 samples of milk here reported were col- 
 lected and analyzed by the writer, who spent his entire time for 
 seven months (May to November, 1905) investigating the condi- 
 tions under which milk is sold in Chicago. He covered the same 
 territory again in 1906, and personally inspected the conditions 
 affecting the milk supply in the other cities referred to. 
 
 There is no doubt that the best dealers in Chicago are furnishing 
 a finer grade of milk at a lower price than can be found in almost 
 any other large city in Illinois. It has been demonstrated that it is 
 possible to bottle milk in the country and put it on the Chicago 
 market in fine condition for seven cents per quart.* Some whole 
 districts in that city get universally good milk, while in others, sup- 
 plied chiefly by the small milk depot, the bulk of the product is poor. 
 In one district occupied by working people just one-half of the 156 
 samples collected were below grade in butter fat. Most of this milk 
 is up to grade in butter fat when it comes to the city, and until after 
 the small dealer has skimmed a quart or two of cream from it. 
 
 Many filthy and unsanitary dairies and city milk plants were 
 found, but the greatest danger to the health of milk consumers was 
 observed in the bottling methods employed by the Chicago dealer 
 who runs a half dozen milk wagons. Incidents of this inspection 
 are told in the following pages, together with the conditions of 
 dairy, bottling plant, milk depot, and wagon necessary to produce 
 and deliver to the consumer clean, wholesome milk. A definite and 
 practical method of inspection by means of the score card is also 
 added. 
 
 FIVE METHODS OF MARKETING MILK 
 
 Five distinct methods are used in this country for supplying cit- 
 ies with milk. 
 
 i. In the smaller cities, a large part of the milk is delivered 
 to the consumer by the dairyman who produces it. In many cases 
 
 *True at least at the time these data were taken. 
 
 41 
 
42 BULLETIN No. 120. [November, 
 
 the milk is bottled at the farm. This direct method would be the 
 best if the dairyman used sanitary methods in all his work. But 
 the writer found a larger percent of sediment (filth) in milk so 
 handled than in milk marketed by any other method. In many in- 
 stances the bottles used were not sterilized at all. The people who 
 keep one or two cows in the city and sell milk to their neighbors 
 often use worse methods than the regular dairyman. 
 
 2. The milk is shipped from the farm in cans to the city and 
 bought by either retail or wholesale dealers. The very small re- 
 tailers get their milk from the large dealers. Most of this milk is 
 sold directly from the can without bottling. This method gives the 
 dealer very little opportunity to know anything of the conditions 
 under which the milk is produced. 
 
 3. The milk is taken by the farmers to nearby creameries or milk 
 stations where it is more or less carefully inspected and shipped to 
 the city in cans holding from two to ten gallons. In the city the 
 milk is bottled, and in some cases it is also pasteurized, either be- 
 fore or after reaching the city. 
 
 4. The milk is shipped from the farm in cans to large dealers 
 who have bottling plants in the city. Milk that comes thus from 
 inspected farms, that is quickly cooled after reaching the city, and 
 is put in sterilized bottles by sanitary methods, is a fair article. But 
 here again, the dealer is too far from the dairyman to keep in touch 
 with his methods. Too often he finds that the milk will not keep 
 sweet and so resorts to pasteurization as quickly as possible. And 
 too much of this milk comes from dairies that are not clean and is 
 handled in the city by bad methods. Such milk put into unsterilized 
 bottles is probably the most dangerous of any sold in Chicago. The 
 worst milk as well as the best milk is delivered in bottles. 
 
 5. The milk is delivered by the farmer to a bottling plant ^n the 
 country, where it is quickly cooled, bottled, packed in ice and shipped 
 to the city. By this method the milk is put under the control of the 
 dealer in the shortest time possible after milking, and does not travel 
 or wait several hours before proper cooling. The best milk in Chi- 
 cago is furnished in this way. Furthermore, the men in charge of 
 the bottling plant are in close touch with the producer and can aid 
 him in establishing the best methods of caring for his milk. This 
 is the ideal way of handling the product for city consumption. 
 
 . All five methods are extensively used in Chicago, but St. Louis 
 gets a large part of its milk by the third method. 
 
MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 43 
 
 CHICAGO CONDITIONS 
 
 UNSANITARY MILK DEPOTS 
 
 It was an exception to find a milk depot* that was clean and 
 sanitary. A great many of these markets are located in dark, dirty, 
 and ill-ventilated basements where the sunlight never enters. They 
 are never scrubbed out and many of them could not be scrubbed 
 clean because the floors are of rotten wood or only of earth; and 
 so they are kept foul with sour and decaying milk. These depots 
 would be bad enough if they received only bottled milk and sold it 
 without opening the bottle; but commonly the milk is stored in 
 large cans dipped into open vessels when sold and often carried 
 through dusty streets for several blocks. Such conditions are de- 
 plorable. Occasionally, but rarely, one of these small depots is 
 found scrupulously clean. 
 
 In the better portions of the city much of the milk is delivered 
 from wagons, and a large part of it by big dealers. This milk is 
 uniformly up to grade in butter fat but the amount of sediment in 
 the bottom of the bottle is occasionally quite large. If all parts of 
 the city were furnished with as good milk as the wealthy people 
 receive, very little cause for criticism would exist. It is not pri- 
 marily a question of price, as the greater part of the best milk sold 
 in the city retails from seven to eight cents, while the poor milk 
 sold to the working people from open cans brings six cents. It is 
 cause for congratulation that an increasing proportion of the work- 
 ing people are being supplied with clean milk in sterilized bottles. 
 The small depot, although it keeps the milk cold for the poor people 
 who have no ice box or cellar and enables them to buy in small quan- 
 tities, is a doubtful blessing. The best of the big dealers furnish a 
 much better quality of milk at a moderate price, and it may be kept 
 sweet in a cool cellar for the day's consumption. 
 
 The following tables exhibit the conditions of some hundreds of 
 samples of milk taken by the writer under a variety of conditions in 
 the city of Chicago in the summers of 1905 and 1906: 
 
 *A milk depot is a place where milk is retailed. 
 
44 
 
 BULLETIN No. 120. 
 
 [November, 
 
 TABLE 1. THE PERCENTAGE OF BUTTER FAT IN SAMPLES OF MILK COL- 
 LECTED IN CHICAGO DURING THE SUMMER OF 1905 
 
 V C 
 
 a* 
 
 = E 
 
 rt 3 
 
 00 C 
 
 *J 
 
 c 
 
 rS 
 its 
 
 fa a 
 
 Sample 
 number. 
 
 I 
 
 c 
 
 jj 
 
 
 fa a 
 
 Sample 
 number. 
 
 Fat, 
 percent. 
 
 Sample 
 number. 
 
 ' 
 
 ^ u 
 
 s 
 
 fa o. 
 
 o> ^ 
 a,S 
 E 
 CC n 
 
 Fat, 
 percent. 
 
 1 
 
 3.0 
 
 51 
 
 3.6 
 
 101 
 
 3.8 
 
 151 
 
 2.0 
 
 201 
 
 
 
 
 3.0 
 
 52 
 
 3.0 
 
 102 
 
 3.4 
 
 152 
 
 T. C 
 
 202 
 
 
 3 
 
 3. '3 
 
 53 
 
 3.1 
 
 103 
 
 4!o 
 
 153 
 
 o . o 
 
 2.8 
 
 203 
 
 3.6 
 
 4 
 
 3.2 
 
 54 
 
 4.2 
 
 104 
 
 3.9 
 
 154 
 
 1.6 
 
 204 
 
 3.2 
 
 5 
 
 2.2 
 
 55 
 
 3.6 
 
 105 
 
 3.4 
 
 155 
 
 2.2 
 
 205 
 
 3.7 
 
 6 
 
 3.9 
 
 56 
 
 3.4 
 
 106 
 
 3.0 
 
 156 
 
 3.3 
 
 206 
 
 3.6 
 
 7 
 
 3.0 
 
 57 
 
 3.6 
 
 107 
 
 3.5 
 
 157 
 
 2.4 
 
 207 
 
 4.0 
 
 8 
 
 0.9 
 
 58 
 
 3.4 
 
 108 
 
 3.6 
 
 158 
 
 2.7 
 
 208 
 
 3.6 
 
 , 9 
 
 3.2 
 
 59 
 
 3.5 
 
 109 
 
 3.4 
 
 159 
 
 3.9 
 
 209 
 
 
 
 10 
 
 2.0 
 
 60 
 
 3.6 
 
 110 
 
 2.8 
 
 160 
 
 3.0 
 
 210 
 
 2.6 
 
 
 -i -i 
 
 61 
 
 3 4 
 
 111 
 
 ? Q 
 
 1M 
 
 7 fi 
 
 211 
 
 
 12 
 
 o . o 
 
 3.0 
 
 62 
 
 O ~ 
 
 3.4 
 
 112 
 
 1 -S 
 
 2.8 
 
 1 < ) L 
 
 162 
 
 . O 
 
 3.5 
 
 212 
 
 2.9 
 
 13 
 
 2.8 
 
 63 
 
 3.5 
 
 113 
 
 2.9 
 
 163 
 
 1.8 
 
 213 
 
 3.9 
 
 H 
 
 3.0 
 
 64 
 
 *36.5 
 
 114 
 
 3.5 
 
 164 
 
 2.8 
 
 214 
 
 *24.7 
 
 15 
 
 3.8 
 
 65 
 
 3.8 
 
 115 
 
 2.2 
 
 165 
 
 2.4 
 
 215 
 
 3.3 
 
 16 
 
 2.6 
 
 66 
 
 3.5 
 
 116 
 
 3.0 
 
 166 
 
 2.3 
 
 216 
 
 3.5 
 
 17 
 
 3.2 
 
 67 
 
 3.4 
 
 117 
 
 2.2 
 
 167 
 
 3.1 
 
 217 
 
 3.6 
 
 18 
 
 3.1 
 
 68 
 
 3.0 
 
 118 
 
 3.4 
 
 168 
 
 2 2 
 
 218 
 
 3.5 
 
 19 
 
 2 4 
 
 69 
 
 3.8 
 
 119 
 
 4.0 
 
 169 
 
 1.7 
 
 219 
 
 3.7 
 
 20 
 
 2.3 
 
 70 
 
 3.9 
 
 120 
 
 3.0 
 
 170 
 
 2.3 
 
 220 
 
 4.3 
 
 21 
 
 2.7 
 
 71 
 
 2.6 
 
 121 
 
 3.8 
 
 171 
 
 2.4 
 
 221 
 
 4.3 
 
 22 
 
 1.3 
 
 72 
 
 2.6 
 
 122 
 
 3.2 
 
 172 
 
 1.6 
 
 222 
 
 3 2 
 
 23 
 
 3.0 
 
 73 
 
 2.5 
 
 123 
 
 2.8 
 
 173 
 
 3.4 
 
 223 
 
 2.4 
 
 24 
 
 3.2 
 
 74 
 
 2.4 
 
 124 
 
 3.8 
 
 174 
 
 3.8 
 
 224 
 
 1.8 
 
 25 
 
 2.0 
 
 75 
 
 3.6 
 
 125 
 
 2.3 
 
 175 
 
 3.4 
 
 225 
 
 2.6 
 
 26 
 
 3.0 
 
 76 
 
 3.5 
 
 126 
 
 2.6 
 
 176 
 
 3.5 
 
 226 
 
 3.4 
 
 27 
 
 4.0 
 
 77 
 
 4.0 
 
 127 
 
 2.4 
 
 177 
 
 3.0 
 
 227 
 
 3.2 
 
 28 
 
 2.9 
 
 78 
 
 3.4 
 
 128 
 
 3.7 
 
 178 
 
 3.8 
 
 228 
 
 *25.0 
 
 29 
 
 3.5 
 
 79 
 
 3.0 
 
 129 
 
 2.1 
 
 179 
 
 3.6 
 
 229 
 
 *35.0 
 
 30 
 
 4.0 
 
 80 
 
 2.0 
 
 130 
 
 3.4 
 
 180 
 
 3 6 
 
 230 
 
 1.1 
 
 31 
 
 3.2 
 
 81 
 
 2.8 
 
 131 
 
 3.0 
 
 181 
 
 4.2 
 
 231 
 
 3.0 
 
 32 
 
 3.2 
 
 82 
 
 3.2 
 
 132 
 
 3.3 
 
 182 
 
 3.7 
 
 232 
 
 4.0 
 
 33 
 
 3.2 
 
 83 
 
 1.5 
 
 133 
 
 3.0 
 
 183 
 
 40 
 
 233 
 
 3.2 
 
 34 
 
 3.2 
 
 84 
 
 2.7 
 
 134 
 
 3.0 
 
 184 
 
 4.4 
 
 234 
 
 2.3 
 
 35 
 
 2.3 
 
 85 
 
 2.4 
 
 135 
 
 3.6 
 
 185 
 
 4.8 
 
 235 
 
 2.1 
 
 36 
 
 3.0 
 
 86 
 
 2.2 
 
 136 
 
 2.4 
 
 186 
 
 4.0 
 
 236 
 
 2.7 
 
 37 
 
 2.4 
 
 87 
 
 3.2 
 
 137 
 
 4.0 
 
 187 
 
 2.6 
 
 237 
 
 2.6 
 
 38 
 
 3.9 
 
 88 
 
 2.7 
 
 138 
 
 2.2 
 
 188 
 
 3.3 
 
 238 
 
 2.9 
 
 39 
 
 1.9 
 
 89 
 
 3.0 
 
 139 
 
 3.6 
 
 189 
 
 3.6 
 
 239 
 
 2.9 
 
 40 
 
 3.5 
 
 90 
 
 3.7 
 
 140 
 
 3.0 
 
 190 
 
 3 4 
 
 240 
 
 2.8 
 
 41 
 
 2.6 
 
 91 
 
 2.0 
 
 141 
 
 3.0 
 
 191 
 
 3.6 
 
 241 
 
 3.4 
 
 42 
 
 3.6 
 
 92 
 
 2.7 
 
 142 
 
 1.8 
 
 192 
 
 3.6 
 
 242 
 
 3.3 
 
 43 
 
 2.6 
 
 93 
 
 3.0 
 
 143 
 
 3.6 
 
 193 
 
 3.6 
 
 243 
 
 2.3 
 
 44 
 
 3.1 
 
 94 
 
 *36.0 
 
 144 
 
 6.7 
 
 194 
 
 3.1 
 
 244 
 
 3.2 
 
 45 
 
 3.4 
 
 95 
 
 3.5 
 
 145 
 
 3.2 
 
 195 
 
 3.7 
 
 245 
 
 2.8 
 
 AA 
 
 ^ C 
 
 Q/: 
 
 1 A 
 
 14fi 
 
 ^ 7 
 
 -IQ/C 
 
 *14 7<; 
 
 f> >f\ 
 
 
 T-O 
 
 47 
 
 o . O 
 
 3.5 
 
 -7U 
 
 97 
 
 o . *r 
 
 3.4 
 
 J-T-O 
 
 147 
 
 o & 
 
 1.6 
 
 JL:?O 
 
 197 
 
 o-r . / O 
 
 4.1 
 
 ^H-O 
 
 247 
 
 3.1 
 
 48 
 
 3.5 
 
 98 
 
 3.6 
 
 148 
 
 3.0 
 
 198 
 
 3.7 
 
 248 
 
 3.0 
 
 49 
 
 3.6 
 
 99 
 
 3.5 
 
 149 
 
 2.4 
 
 199 
 
 3.3 
 
 249 
 
 *26.0 
 
 50 
 
 3.2 
 
 100 
 
 3.8 
 
 150 
 
 4.0 
 
 200 
 
 3.7 
 
 250 
 
 3.0 
 
 *Cream. 
 
1907.] MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 
 
 TABLE 1 CONTINUED 
 
 45 
 
 Is 
 
 a 
 il 
 
 a h 
 SJ 
 
 BS 
 
 a 
 * 
 
 JHSS 
 
 a.0 
 
 ss 
 
 a 
 
 si 
 
 a; u 
 
 eLS 
 ES 
 
 a 
 *r u 
 
 i"l 
 
 8 
 
 a 3 
 
 rt 5 
 
 - = 
 
 rt <y 
 
 rt g 
 
 
 
 3 
 
 rt gj 
 
 
 rt Q) 
 
 03 B 
 
 fa a 
 
 03 a 
 
 fa 0. 
 
 03 B 
 
 fa a 
 
 O3 8 
 
 fa a 
 
 W B 
 
 fa a 
 
 251 
 
 3.7 
 
 288 
 
 2.9 
 
 325 
 
 *26.0 
 
 362 
 
 2.7 
 
 399 
 
 2.1 
 
 7 co 
 
 **o S 
 
 OQQ 
 
 2 ^ 
 
 T?f\ 
 
 
 'J fr-l 
 
 -2 a 
 
 j.nn 
 
 9 n 
 
 MWW 
 
 253 
 
 \J O 
 
 *25.0 
 
 ^OI7 
 
 290 
 
 O 
 
 2.6 
 
 o o 
 
 327 
 
 3.5 
 
 OOO 
 
 364 
 
 O . O 
 
 3.0 
 
 ^rUU 
 
 401 
 
 <B* V 
 
 22 
 
 254 
 
 3.5 
 
 291 
 
 4.1 
 
 328 
 
 3.0 
 
 365 
 
 2.8 
 
 402 
 
 2.6 
 
 255 
 
 3.6 
 
 292 
 
 3.2 
 
 329 
 
 3.2 
 
 366 
 
 3.8 
 
 403 
 
 3.2 
 
 256 
 
 3.6 
 
 293 
 
 3.0 
 
 330 
 
 3.7 
 
 367 
 
 3.8 
 
 404 
 
 1.7 
 
 257 
 
 3.6 
 
 294 
 
 3.0 
 
 331 
 
 3.8 
 
 368 
 
 3.6 
 
 405 
 
 3.4 
 
 258 
 
 3.6 
 
 205 
 
 3.5 
 
 332 
 
 3.0 
 
 369 
 
 3.6 
 
 406 
 
 2.7 
 
 259 
 
 *25.0 
 
 296 
 
 3.1 
 
 333 
 
 2.6 
 
 370 
 
 3 6 
 
 407 
 
 2.8 
 
 260 
 
 *26.0 
 
 297 
 
 3 7 
 
 334 
 
 3.2 
 
 371 
 
 2.0 
 
 408 
 
 
 
 261 
 
 2.6 
 
 298 
 
 4.2 
 
 335 
 
 3.8 
 
 372 
 
 2.8 
 
 409 
 
 3.8 
 
 262 
 
 3.1 
 
 299 
 
 3.4 
 
 336 
 
 1.3 
 
 373 
 
 2.6 
 
 410 
 
 4.0 
 
 263 
 
 2 5 
 
 300 
 
 1.6 
 
 337 
 
 2.5 
 
 374 
 
 2.6 
 
 411 
 
 3.7 
 
 264 
 
 1.8 
 
 301 
 
 3.8 
 
 338 
 
 3.6 
 
 375 
 
 2.5 
 
 412 
 
 3.9 
 
 265 
 
 2.2 
 
 302 
 
 3.6 
 
 339 
 
 4.5 
 
 376 
 
 2.0 
 
 413 
 
 4.0 
 
 266 
 
 2.5 
 
 303 
 
 3.6- 
 
 340 
 
 3.2 
 
 377 
 
 2.4 
 
 414 
 
 4.0 
 
 267 
 
 2.6 
 
 304 
 
 3.7 
 
 341 
 
 
 
 378 
 
 2.7 
 
 415 
 
 4.4 
 
 268 
 
 1.8 
 
 305 
 
 3.1 
 
 342 
 
 1.6 
 
 379 
 
 2.3 
 
 416 
 
 2.8 
 
 269 
 
 3.0 
 
 306 
 
 3.4 
 
 343 
 
 3.2 
 
 380 
 
 3.0 
 
 417 
 
 3.0 
 
 270 
 
 3.0 
 
 307 
 
 3.8 
 
 344 
 
 3.0 
 
 381 
 
 3.0 
 
 418 
 
 3.6 
 
 271 
 
 3.0 
 
 308 
 
 3.3 
 
 345 
 
 2.4 
 
 382 
 
 3.5 
 
 419 
 
 3.3 
 
 272 
 
 3.0 
 
 309 
 
 3.6 
 
 346 
 
 2.1 
 
 383 
 
 3.4 
 
 420 
 
 3.8 
 
 273 
 
 2.2 
 
 310 
 
 3.4 
 
 347 
 
 3.8 
 
 384 
 
 3.0 
 
 421 
 
 6.3 
 
 274 
 
 4.4 
 
 311 
 
 3.6 
 
 348 
 
 3.0 
 
 385 
 
 2.9 
 
 422 
 
 3.8 
 
 275 
 
 3.3 
 
 312 
 
 3.8 
 
 349 
 
 3.2 
 
 386 
 
 2 7 
 
 423 
 
 3.3 
 
 276 
 
 2.8 
 
 313 
 
 2.4 
 
 350 
 
 3.6 
 
 387 
 
 1.5 
 
 424 
 
 4.2 
 
 277 
 
 2.4 
 
 314 
 
 4 4 
 
 351 
 
 3.0 
 
 388 
 
 2.0 
 
 425 
 
 3.5 
 
 278 
 
 3.2 
 
 315 
 
 3.4 
 
 352 
 
 2.6 
 
 389 
 
 3.0 
 
 426 
 
 3.3 
 
 279 
 
 3.5 
 
 316 
 
 3.0 
 
 353 
 
 2.6 
 
 39. 
 
 3.7 
 
 427 
 
 3.0 
 
 280 
 
 3 1 
 
 317 
 
 2.6 
 
 354 
 
 3.4 
 
 391 
 
 2.8 
 
 428 
 
 2.8 
 
 281 
 
 2.5 
 
 318 
 
 3.6 
 
 355 
 
 3.4 
 
 392 
 
 2.7 
 
 429 
 
 3.2 
 
 282 
 
 1.8 
 
 319 
 
 3.5 
 
 356 
 
 3.0 
 
 393 
 
 3.2 
 
 430 
 
 4.0 
 
 283 
 
 2.8 
 
 320 
 
 2.8 
 
 357 
 
 3.2 
 
 394 
 
 3.0 
 
 431 
 
 3 2 
 
 284 
 
 3.2 
 
 321 
 
 6.3 
 
 358 
 
 3.6 
 
 395 
 
 2.6 
 
 432 
 
 
 
 285 
 
 2.4 
 
 232 
 
 3.7 
 
 359 
 
 2.8 
 
 396 
 
 2.6 
 
 433 
 
 4.1 
 
 286 
 
 4.1 
 
 323 
 
 *15.3 
 
 360 
 
 4.5 
 
 397 
 
 2.8 
 
 434 
 
 3.6 
 
 287 
 
 2.6 
 
 324 
 
 3.4 
 
 361 
 
 32 
 
 398 
 
 3.0 
 
 435 
 
 3.6 
 
 *Cream. **Buttermilk. 
 
 This table contains 413 tests of milk and eleven tests of cream. 
 One hundred thirty-four, or 32 percent of these samples are below 
 the legal standard of 3 percent butter fat. 
 
 A study of the table will show that 20 of these samples are 
 below 2 percent in butter fat and average only 1.6 percent, and that 
 68 samples or one-eighth of all are no higher than 2.5 percent, aver- 
 aging 2 percent. The sale of such low grade milk is all the more 
 significant when it is noted that 141 of these samples, one-third of 
 all, tested as high as 3.5 and averaged 3.8 percent. These 141 
 samples are evidently whole milk just as produced by the cows. 
 
46 
 
 BULLETIN No. 120. 
 
 [November, 
 
 TABLE 2. THE PERCENTAGE OK FAT AND AMOUNT OF SEDIMENT IN SAM- 
 PLES OF MILK COLLECTED IN CHICAGO DURING THE SUMMER OF 1905 
 
 Sample 
 number. 
 
 a 
 <u 
 *r u 
 it 
 
 fc a 
 
 5 I 
 
 3s-i a 
 O 
 
 * 'i 
 
 < 
 
 u 
 
 a3 
 
 as 
 
 a = 
 en s 
 
 a 
 <u 
 
 >-> 
 
 & 
 
 B g 
 
 3<w 3 
 
 o o 5 
 1 1 
 
 Sample 
 number. 
 
 B 
 
 & 
 
 *T o 
 it 
 fc P. 
 
 s S 
 o 
 
 I =8 
 
 << <n 
 
 426 
 427 
 
 3.3 
 3.0 
 
 Medium 
 
 459 
 
 460 
 
 2.0 
 3.4 
 
 Small 
 ii 
 
 492 
 493 
 
 3.3 
 3.7 
 
 Small 
 
 428 
 429 
 430 
 431 
 432 
 
 2.8 
 3.2 
 4.0 
 
 3.2 
 
 Medium 
 
 None 
 Extreme 
 Small 
 
 461 
 462 
 463 
 464 
 465 
 
 2.0 
 3.0 
 3.5 
 2.9 
 4.9 
 
 None 
 Medium 
 
 Small 
 Larere 
 
 494 
 495 
 496 
 497 
 
 498 
 
 3.1 
 3.6 
 3.2 
 2.4 
 4.6 
 
 Medium 
 
 None 
 
 Small 
 
 433 
 434 
 
 4.1 
 3.6 
 
 None 
 ii 
 
 466 
 467 
 
 3.6 
 
 4.0 
 
 Small 
 
 499 
 500 
 
 3.3 
 
 2.8 
 
 
 
 435 
 436 
 437 
 438 
 439 
 440 
 441 
 442 
 443 
 
 3.6 
 2.9 
 
 3.2 
 2.5 
 2.4 
 7.5 
 3.0 
 8.4 
 0.7 
 
 ii 
 
 Large 
 Medium 
 
 Large 
 i< 
 
 ii 
 
 None 
 Medium 
 
 468 
 469 
 470 
 471 
 472 
 473 
 474 
 475 
 476 
 
 2.9 
 3.6 
 3.6 
 3.6 
 3.0 
 4.2 
 3.6 
 3.8 
 3.4 
 
 
 None 
 
 Small 
 
 Medium 
 None 
 
 ii 
 
 501 
 502 
 503 
 504 
 505 
 506 
 507 
 508 
 509 
 
 1.8 
 6.3 
 5.0 
 3.5 
 3.5 
 5.6 
 3.0 
 5.4 
 3.0 
 
 Large 
 Medium 
 
 Large 
 Trace 
 Small 
 None 
 
 Large 
 
 444 
 445 
 
 2.8 
 3.4 
 
 Medium 
 None 
 
 477 
 478 
 
 3.6 
 
 3.6 
 
 ii 
 
 510 
 511 
 
 3.4 
 3.2 
 
 None 
 Large 
 
 446 
 
 3.6 
 
 
 
 479 
 
 4.0 
 
 
 512 
 
 6.4 
 
 Medium 
 
 447 
 448 
 
 ,3.6 
 
 ii 
 
 Large 
 
 480 
 481 
 
 4.0 
 
 3.0 
 
 None 
 Large 
 
 513 
 514 
 
 4.8 
 36 
 
 Large 
 
 Small 
 
 449 
 
 3.4 
 
 None 
 
 482 
 
 2.8 
 
 
 515 
 
 2.8 
 
 Medium 
 
 450 
 451 
 
 3.0 
 3.8 
 
 Larere 
 
 483 
 484 
 
 3.8 
 *15.0 
 
 Medium 
 
 516 
 517 
 
 2.0 
 
 2.2 
 
 None 
 Small 
 
 452 
 
 3.3 
 
 
 485 
 
 3 3 
 
 Small 
 
 518 
 
 3.2 
 
 None 
 
 453 
 454 
 
 455 
 
 3.8 
 4.2 
 2.9 
 
 None 
 Small 
 Medium 
 
 486 
 
 487 
 488 
 
 2.8 
 3.3 
 3.2 
 
 ii 
 ii 
 
 519 
 
 520 
 521 
 
 3.8 
 3.0 
 
 3.2 
 
 Large 
 Small 
 Medium 
 
 456 
 
 4.0 
 
 
 489 
 
 4.8 
 
 Larere 
 
 522 
 
 3.8 
 
 None 
 
 457 
 458 
 
 3.7 
 3.1 
 
 Medium J; 
 ii 
 
 490 
 491 
 
 4.0 
 
 Medium^ 
 ii 
 
 523 
 524 
 
 3.2 
 3.4 
 
 ii 
 
 
 
 *Cream. 
 
 This table contains 95 tests of milk, of which 20 percent are 
 low in butter fat. Of the 89 samples examined for sediment, 61 or 
 over 68 percent contained sediment, 23 percent showing a small 
 amount, 24 percent a medium amount, and 16 percent a large 
 amount. 
 
 Sediment or filth in milk means a lack of clean methods in milk- 
 ing and handling the milk. Tables 2 and 3 show that two-thirds of 
 232 samples of milk sold in Chicago contained dirt of some sort. 
 They also show that clean milk is produced by quite a number of 
 the best dairymen and dealers. 
 
 A "trace" means an amount noticeable only by close examination; "small," an amount 
 easily noticeable but covering- only a small portion of the bottom of the bottle; "medium," an 
 amount sufficient to form a complete ring', covering- at least one-half of the bottom of the bot- 
 tle. >.This last seems to be the amount that people will permit without serious protest. It is 
 the ordinary quantity of barnyard filth that consumers get accustomed to seeing in the bottom 
 of the bottle, and they apparently think it unavoidable. "Larg'e" means an amount sufficient 
 to cover the whole bottom of the bottle with a 'layer of dirt; "extreme," is too much to talk 
 about; it is left to the Imagination of the reader. 
 
1907.] 
 
 MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 
 
 47 
 
 TABLE 3. THE PERCENTAGE OF BUTTER FAT, AMOUNT OF SEDIMENT, AND 
 CONDITION OF CURD BY WISCONSIN CURD TEST IN MILK SAMPLES COLLECTED 
 IN CHICAGO DURING THE SUMMER OF 1905. 
 
 3S 
 
 O0 
 
 = S 
 rt 3 
 
 03 - 
 
 0) 
 
 ^ro 
 
 !i 
 
 - o, 
 
 Amount 
 of 
 sediment. 
 
 Wis. curd test 
 Condition of curd. 
 
 Sample 
 number. 
 
 tfi 
 
 - rti 
 
 fe a 
 
 Amount 
 of 
 sediment. 
 
 Wis. curd test 
 Condition of curd. 
 
 Texture. 
 
 Odor. 
 
 Texture. 
 
 Odor. 
 
 525 
 
 3.2 
 
 Medium 
 
 Fair 
 
 Fair 
 
 575 
 
 3.4 
 
 Large 
 
 Good 
 
 Vile 
 
 526 
 
 3.2 
 
 None 
 
 Good 
 
 Good 
 
 576 
 
 3.3 
 
 Small 
 
 " 
 
 Good 
 
 527 
 
 3.6 
 
 
 Fair 
 
 Fair 
 
 577 
 
 3.0 
 
 Extreme 
 
 11 
 
 " 
 
 528 
 
 4.0 
 
 
 " 
 
 " 
 
 578 
 
 4.2 
 
 Small 
 
 
 
 
 
 529 
 
 3.8 
 
 
 Soft 
 
 Offens. 
 
 579 
 
 3.2 
 
 Medium 
 
 Fair 
 
 Fair 
 
 530 
 
 3.2 
 
 
 Good 
 
 Fair 
 
 580 
 
 3.0 
 
 Small 
 
 Good 
 
 Good 
 
 531 
 
 2.4 
 
 
 ii 
 
 Good 
 
 581 
 
 4.3 
 
 
 
 
 ii 
 
 532 
 
 3.4 
 
 Small 
 
 ii 
 
 ii 
 
 582 
 
 4.0 
 
 Medium 
 
 ii 
 
 Fair 
 
 533 
 
 2.8 
 
 Large 
 
 Gassy 
 
 Bad 
 
 583 
 
 3.6 
 
 None 
 
 Gassy 
 
 n 
 
 534 
 
 2.8 
 
 Medium 
 
 Good 
 
 Fair 
 
 584 
 
 4.4 
 
 
 " 
 
 Bad 
 
 535 
 
 3.2 
 
 Extreme 
 
 Fair 
 
 Offens. 
 
 585 
 
 3.6 
 
 Large 
 
 Fair 
 
 Good 
 
 536 
 
 3.8 
 
 None 
 
 Good 
 
 Good 
 
 586 
 
 3.0 
 
 ii 
 
 Gassy 
 
 Fair 
 
 537 
 
 3.8 
 
 Small 
 
 Gassy 
 
 Bad 
 
 587 
 
 3.8 
 
 None 
 
 Good 
 
 Good 
 
 538 
 
 3.5 
 
 
 u 
 
 ii 
 
 588 
 
 3.8 
 
 ii 
 
 ii 
 
 14 
 
 539 
 
 2.9 
 
 Large 
 
 11 
 
 Fair 
 
 589 
 
 3.4 
 
 Large 
 
 Gassy 
 
 Bad 
 
 540 
 
 
 
 Fair 
 
 ii 
 
 590 
 
 3.2 
 
 
 
 K 
 
 Good 
 
 541 
 
 3.2 
 
 Medium 
 
 Good 
 
 <( 
 
 591 
 
 3.2 
 
 None 
 
 Good 
 
 
 542 
 
 3.8 
 
 None 
 
 ii 
 
 ii 
 
 592 
 
 3.0 
 
 Small 
 
 Gassy 
 
 Fair 
 
 543 
 
 4.0 
 
 Large 
 
 ii 
 
 
 
 593 
 
 4.0 
 
 None 
 
 " 
 
 14 
 
 544 
 
 4.0 
 
 None 
 
 Fair 
 
 Good 
 
 594 
 
 4.1 
 
 Medium 
 
 Good 
 
 Bad 
 
 545 
 
 4.1 
 
 Large 
 
 Soft 
 
 Bad 
 
 595 
 
 3.9 
 
 Small 
 
 " 
 
 Good 
 
 546 
 
 4.0 
 
 Small 
 
 Fair 
 
 ii 
 
 596 
 
 3.4 
 
 Large 
 
 ii 
 
 " 
 
 547 
 
 3.9 
 
 None 
 
 Good 
 
 Good 
 
 597 
 
 3.9 
 
 Small 
 
 Gassy 
 
 Fair 
 
 548 
 
 3.9 
 
 Small 
 
 ii 
 
 ii 
 
 598 
 
 4.4 
 
 M 
 
 Good 
 
 Bad 
 
 549 
 
 4.4 
 
 None 
 
 
 
 Fair 
 
 599 
 
 4.1 
 
 None 
 
 " 
 
 Good 
 
 550 
 
 3.8 
 
 Medium 
 
 Fair 
 
 Bad 
 
 600 
 
 4.1 
 
 ii 
 
 " 
 
 " 
 
 551 
 
 4.6 
 
 
 
 Good 
 
 Good 
 
 601 
 
 3.5 
 
 Small 
 
 Gassy 
 
 ii 
 
 552 
 
 3.8 
 
 Large 
 
 14 
 
 Bad 
 
 602 
 
 3.7 
 
 Medium 
 
 Good 
 
 ii 
 
 553 
 
 3.8 
 
 Medium 
 
 Fair 
 
 14 
 
 603 
 
 3.6 
 
 None 
 
 ' 
 
 14 
 
 554 
 
 4.4 
 
 
 
 Good 
 
 Good 
 
 604 
 
 4.0 
 
 Small 
 
 14 
 
 
 
 555 
 
 4.2 
 
 Large 
 
 ii 
 
 
 
 605 
 
 4.1 
 
 Medium 
 
 Fair 
 
 Bad 
 
 556 
 
 3.9 
 
 
 
 Fair 
 
 Bad 
 
 606 
 
 3.5 
 
 None 
 
 ti 
 
 " 
 
 557 
 
 3.9 
 
 None 
 
 Good 
 
 Good 
 
 607 
 
 3.5 
 
 Large 
 
 Gassy 
 
 14 
 
 558 
 
 3.6 
 
 ii 
 
 fi 
 
 11 
 
 608 
 
 3.4 
 
 Small 
 
 " 
 
 Fair 
 
 559 
 
 3.4 
 
 Medium 
 
 Fair 
 
 Fair 
 
 609 
 
 3.7 
 
 Medium 
 
 Good 
 
 Good 
 
 560 
 
 4.0 
 
 None 
 
 Good 
 
 Good 
 
 610 
 
 3.8 
 
 None 
 
 
 
 " 
 
 561 
 
 3.4 
 
 
 
 Fair 
 
 Fair 
 
 611 
 
 3.6 
 
 Large 
 
 14 
 
 " 
 
 562 
 
 3.6 
 
 ii 
 
 Good 
 
 Good 
 
 612 
 
 4.4 
 
 Small 
 
 II 
 
 " 
 
 563 
 
 4.2 
 
 ii 
 
 Fair 
 
 Fair 
 
 613 
 
 3.9 
 
 Large 
 
 Gassy 
 
 Bad 
 
 564 
 
 1.9 
 
 ii 
 
 Good 
 
 
 
 614 
 
 3.0 
 
 Small 
 
 Good 
 
 Good 
 
 565 
 
 2.8 
 
 Large 
 
 Gassy 
 
 ii 
 
 615 
 
 3.5 
 
 ii 
 
 Gassy 
 
 Fair 
 
 566 
 
 3.8 
 
 Small 
 
 " 
 
 Bad 
 
 616 
 
 3.4 
 
 Large 
 
 " 
 
 " 
 
 567 
 
 4.0 
 
 Medium 
 
 11 
 
 Fair 
 
 617 
 
 3.3 
 
 Small 
 
 " 
 
 Good 
 
 568 
 
 0.8 
 
 Small 
 
 " 
 
 Bad 
 
 618 
 
 4.8 
 
 Large 
 
 " 
 
 Bad 
 
 569 
 
 2.8 
 
 None 
 
 Good 
 
 Fair 
 
 619 
 
 2.8 
 
 None 
 
 " 
 
 Fair 
 
 570 
 
 4.7 
 
 Medium 
 
 Gassy 
 
 " 
 
 620 
 
 3.9 
 
 Large 
 
 Good 
 
 Good 
 
 571 
 
 4.0 
 
 Large 
 
 Fair 
 
 Bad 
 
 621 
 
 4.1 
 
 Small 
 
 14 
 
 ii 
 
 572 
 
 5.0 
 
 None 
 
 " 
 
 " 
 
 622 
 
 3.0 
 
 Large 
 
 Gassy 
 
 Bad 
 
 573 
 
 3.2 
 
 Medium 
 
 Soft 
 
 Fair 
 
 / 623 
 
 3.2 
 
 " 
 
 Fair 
 
 Good 
 
 574 
 
 3.4 
 
 (( 
 
 Good 
 
 Good 
 
 624 
 
 3.0 
 
 Small 
 
 " 
 
 " 
 
 
 
 
 1 
 
 
 
 
 
 
48 
 
 BULLETIN No. 120. 
 TABLE 3, CONTINUED 
 
 [November, 
 
 a) fe 
 
 US 
 Sc 
 
 r. ^ 
 
 en a 
 
 c 
 
 rt QJ 
 
 fe a 
 
 Amount 
 of 
 sediment. 
 
 Wis. curd test, 
 conditions of curd. 
 
 Sample 
 number. 
 
 c 
 
 --! 
 
 ti S3 
 fea 
 
 Amount 
 of 
 sediment. 
 
 Wis. curd test, 
 conditions of curd. 
 
 Texture 
 
 Odor. 
 
 Texture. 
 
 Odor. 
 
 625 
 
 3.7 
 
 Medium 
 
 Good 
 
 Good 
 
 649 
 
 4.0 
 
 Small 
 
 Fair 
 
 Fair 
 
 626 
 
 4.2 
 
 Large 
 
 Gassy 
 
 " 
 
 650 
 
 3.6 
 
 ti 
 
 Slimy 
 
 " 
 
 627 
 
 3.6 
 
 Medium 
 
 " 
 
 Bad 
 
 651 
 
 3.9 
 
 None 
 
 Fair 
 
 Fair 
 
 628 
 
 3.6 
 
 II 
 
 Good 
 
 Good 
 
 652 
 
 3.9 
 
 
 
 Gassy 
 
 Bad 
 
 629 
 
 2.7 
 
 Small 
 
 Gassy 
 
 Fair 
 
 653 
 
 3.7 
 
 " 
 
 " 
 
 ii 
 
 630 
 
 3.2 
 
 None 
 
 " 
 
 Bad 
 
 654 
 
 3.4 
 
 Large 
 
 ti 
 
 Fair 
 
 631 
 
 4 2 
 
 Medium 
 
 " 
 
 Fair 
 
 655 
 
 3.6 
 
 None 
 
 it 
 
 ii 
 
 632 
 
 3.9 
 
 Small 
 
 Good 
 
 Good 
 
 656 
 
 3.4 
 
 Small 
 
 " 
 
 1 1 
 
 633 
 
 
 Medium 
 
 Gassy 
 
 Fair 
 
 657 
 
 3.7 
 
 it 
 
 ii 
 
 Bad 
 
 634 
 
 3.8 
 
 None 
 
 
 Bad 
 
 658 
 
 4.3 
 
 it 
 
 " 
 
 ii 
 
 635 
 
 3.8 
 
 
 it 
 
 >< 
 
 659 
 
 3.9 
 
 None 
 
 Good 
 
 Good 
 
 636 
 
 3.3 
 
 None 
 
 Fair 
 
 Good 
 
 660 
 
 3.2 
 
 Small 
 
 ii 
 
 
 637 
 
 3.9 
 
 " 
 
 " 
 
 Bad 
 
 661 
 
 3.9 
 
 Large 
 
 Gassy 
 
 Bad 
 
 638 
 
 3.8 
 
 " 
 
 Good 
 
 Good 
 
 662 
 
 2.9 
 
 it 
 
 ii 
 
 Fair 
 
 639 
 
 3.7 
 
 Small 
 
 ii 
 
 " 
 
 663 
 
 4.8 
 
 ii 
 
 " 
 
 Bad 
 
 640 
 
 2.8 
 
 Medium 
 
 II 
 
 Bad 
 
 664 
 
 5.1 
 
 ii 
 
 " 
 
 Fair 
 
 641 
 
 3.9 
 
 Small 
 
 Gassy 
 
 " 
 
 665 
 
 4.0 
 
 None 
 
 Fair 
 
 Bad 
 
 642 
 
 2.9 
 
 ti 
 
 " 
 
 Good 
 
 666 
 
 4 5 
 
 Large 
 
 Good 
 
 Good 
 
 643 
 
 3.3 
 
 None 
 
 " 
 
 Bad 
 
 667 
 
 3.4 
 
 Small 
 
 " 
 
 Fair 
 
 644 
 
 3.2 
 
 ii 
 
 Good 
 
 Good 
 
 668 
 
 4.6 
 
 Medium 
 
 ii 
 
 Good 
 
 645 
 
 2.4 
 
 Small 
 
 Fair 
 
 " 
 
 669 
 
 3.2 
 
 None 
 
 Gassy 
 
 Bad 
 
 646 
 
 3.8 
 
 Extreme 
 
 Gassy 
 
 Bad 
 
 670 
 
 4.0 
 
 ii 
 
 " 
 
 ii . 
 
 647 
 
 4.0 
 
 Small 
 
 " 
 
 ii 
 
 671 
 
 3.6 
 
 Small 
 
 Fair 
 
 Fair 
 
 648 
 
 3.9 
 
 Large 
 
 ii 
 
 Good 
 
 672 
 
 3.6 
 
 
 
 Bad 
 
 This table contains 148 tests of milk. Of the 143 examined, 
 over 68 percent, the same as in Table 2, contained sediment; 26 
 percent showing a small amount; 17 percent, a medium amount; 
 21 percent, a large amount, and three samples were extreme. All 
 of the samples were tested by the Wisconsin curd test;* 41 percent 
 gave a good curd, only 39 percent had no unpleasant odor, and 
 only 30 percent were good in both texture and odor. 
 
 Table 3 contains a much smaller percent of samples low in fat 
 than do Tables i and 2. This is because they were collected in a dif- 
 ferent part of the city. A report of the average percent below 
 grade all over the city means nothing, as some whole districts get 
 uniformly good milk, while in others the bulk of the supply is poor. 
 
 It should be noted that, although milk without sediment gener- 
 ally gave a good curd, in many cases this rule did not hold true. 
 Samples 527 to 531 contained no sediment and yet, of the five, only 
 one gave a good curd with good odor. No. 529 had such a bad odor 
 as to be offensive. Milk may have the visible sediment removed by 
 various methods of clarification, but this does not remove the dis- 
 solved filth or the harmful germs that careless methods have intro- 
 duced. Therefore we get poor curd and vile odors from some milk 
 that is apparently clean. 
 
 *The curd test is used by cheesemakers to determine which patrons of the 
 factory deliver bad milk. The developing of a soft, gassy, or bad smelling 
 curd is evidence of dirt and gas-producing germs in the milk. 
 
1907.} 
 
 MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 
 
 49 
 
 TABLE 4. THE PERCENTAGE OF BUTTER FAT, TOTAL SOLIDS, AND 
 AMOUNT OF SEDIMENT IN SAMPLES OF MILK COLLECTED IN CHICAGO DUR- 
 ING THE SUMMER OF 1906. 
 
 Sample 
 number. 
 
 jj 
 
 $ 
 
 -2 
 
 rt-a g 
 
 H 
 
 a v 
 3<<-i B 
 o o E 
 
 I * 
 
 ^ ai 
 
 A 
 
 cue 
 p 
 
 a a 
 CO a 
 
 a 
 4-8 
 
 ti *- 
 
 ra u 
 
 b a 
 
 Si! 
 
 git 
 
 1 i 
 
 ? s-< d 
 
 
 1 * 
 
 < 01 
 
 673 
 674 
 675 
 
 4.2 
 3.4 
 
 3.8 
 
 12.14 
 11.85 
 12.26 
 
 Large 
 (i 
 
 718 
 719 
 720 
 
 s'.i 
 
 3.1 
 
 3.3 
 
 11.12 
 12.12 
 
 Small 
 Trace 
 
 676 
 677 
 
 678 
 
 3.6 
 
 3.2 
 3.4 
 
 11.72 
 11.59 
 
 11.58 
 
 
 Extreme 
 
 721 
 
 722 
 723 
 
 5.0 
 4.4 
 12.0 
 
 13.00 
 12.68 
 
 Small 
 
 
 679 
 
 3 
 
 11.35 
 
 Trace 
 
 724 
 
 2.7 
 
 
 Medium 
 
 680 
 
 3.2 
 
 11.64 
 
 
 
 725 
 
 
 
 Small 
 
 681 
 
 3.6 
 
 10.12 
 
 Extreme 
 
 726 
 
 2 8 
 
 
 Medium 
 
 682 
 
 2 6 
 
 11.87 
 
 Small 
 
 727 
 
 3.6 
 
 
 None 
 
 683 
 
 2.8 
 
 11.56 
 
 Larere 
 
 728 
 
 1.8 
 
 
 Medium 
 
 684 
 
 8.0 
 
 16.80 
 
 Extreme 
 
 729 
 
 3.2 
 
 
 None 
 
 685 
 
 4.0 
 
 16.65 
 
 Larere 
 
 730 
 
 2.9 
 
 
 Larire 
 
 686 
 
 3.0 
 
 11.70 
 
 
 731 
 
 4.2 
 
 
 
 687 
 
 48 
 
 13.76 
 
 
 732 
 
 2.5 
 
 
 
 688 
 
 4.0 
 
 12.70 
 
 
 733 
 
 3.3 
 
 
 Larere 
 
 689 
 
 2.9 
 
 11.10 
 
 Medium 
 
 734 
 
 3.6 
 
 
 
 690 
 
 3.6 
 
 11.92 
 
 
 735 
 
 3 3 
 
 
 None 
 
 691 
 
 4.4 
 
 12.40 
 
 
 736 
 
 2.8 
 
 
 Larere 
 
 692 
 
 2.5 
 
 
 Larere 
 
 737 
 
 4.7 
 
 
 
 693 
 
 2.6 
 
 
 
 738 
 
 3.7 
 
 
 None 
 
 694 
 
 2.4 
 
 
 Medium 
 
 739 
 
 3.3 
 
 
 
 
 695 
 
 3.1 
 
 
 Small 
 
 740 
 
 3.5 
 
 
 it 
 
 696 
 
 2.8 
 
 
 Medium 
 
 741 
 
 2.2 
 
 
 
 697 
 
 4.4 
 
 
 Extreme 
 
 742 
 
 3.9 
 
 
 None 
 
 698 
 
 3.2 
 
 
 Larere 
 
 743 
 
 2.8 
 
 
 
 699 
 
 3.2 
 
 
 
 744 
 
 4.5 
 
 
 None 
 
 700 
 
 3.6 
 
 
 Small 
 
 745 
 
 3.4 
 
 
 (i 
 
 701 
 
 2.2 
 
 10.79 
 
 Medium 
 
 746 
 
 4 6 
 
 
 
 702 
 
 3 6 
 
 11.92 
 
 Small 
 
 747 
 
 3.0 
 
 
 
 703 
 
 3 
 
 11.15 
 
 H 
 
 748 
 
 3.0 
 
 
 
 704 
 
 *18.() 
 
 
 
 749 
 
 3.4 
 
 
 
 70S 
 
 1.7 
 
 9.91 
 
 Medium 
 
 750 
 
 2.7 
 
 
 
 706 
 
 2 4 
 
 11.23 
 
 Larg~e 
 
 751 
 
 3.1 
 
 
 
 707 
 
 1.5 
 
 9.8 
 
 Medium 
 
 752 
 
 *11.1 
 
 
 
 708 
 
 3.2 
 
 11.59 
 
 Trace 
 
 753 
 
 2.9 
 
 
 
 709 
 
 
 
 Larere 
 
 754 
 
 2.9 
 
 
 
 710 
 
 3.8- 
 
 12.56 
 
 Trace 
 
 755 
 
 1.9 
 
 
 
 711 
 
 3.6 
 
 11.92 
 
 
 756 
 
 2.4 
 
 
 
 712 
 
 2.2 
 
 10.06 
 
 Small 
 
 757 
 
 3.0 
 
 
 
 713 
 
 4.0 
 
 12 55 
 
 (i 
 
 758 
 
 2.6 
 
 
 
 714 
 
 3.4 
 
 11.83 
 
 ft 
 
 759 
 
 1 5 
 
 
 
 715 
 
 *17.5 
 
 
 
 760 
 
 2.6 
 
 
 
 716 
 
 3.0 
 
 11.47 
 
 Medium 
 
 761 
 
 2.4 
 
 
 
 717 
 
 1.8 
 
 10.41 
 
 Larere 
 
 762 
 
 3.1 
 
 
 
 
 
 
 
 
 
 
 
 *Cream. 
 
 Of these 84 samples, 35 percent were low in butter fat. Over 
 67 percent of those tested for total solids were below the legal 12 
 percent standard. Sixty-seven were examined for sediment and 86 
 percent contained a visible amount, 18 percent being small, 18 per- 
 cent medium, almost 30 percent large, and 7 percent extreme. There 
 is evidently no improvement here over the milk collected in 1905. 
 
50 
 
 BULLETIN No. 120. 
 
 [November, 
 
 TABLE 5. THE PERCENTAGE OF FAT FOUND IN 150 SAMPLES OF MILK 
 COLLECTED, DURING THE SUMMER OF 1905, IN ONE OF THE DISTRICTS IN 
 CHICAGO WHERE THE POORER WORKING PEOPLE L<IVE. 
 
 Sample 
 number. 
 
 a 
 
 r| 
 
 ri a 
 
 fa a 
 
 Sample 
 number. 
 
 1 
 
 d 
 
 <u 
 J~ 
 rtfc 
 
 o 
 
 Sample 
 number. 
 
 B 
 
 V 
 
 2* 
 
 OJ 
 
 fa 
 
 Sample 
 number. 
 
 B 
 & 
 
 W flj 
 
 ,faa 
 
 Sample 
 number. 
 
 B 
 
 tffl 
 
 TO v 
 
 fa & 
 
 7 
 
 3.0 
 
 40 
 
 3.5 
 
 116 
 
 3.0 
 
 224 
 
 1.8 
 
 273 
 
 2.2 
 
 8 
 
 0.9 
 
 41 
 
 2.6 
 
 117 
 
 2.2 
 
 225 
 
 2.6 
 
 274 
 
 4.4 
 
 9 
 
 3.2 
 
 42 
 
 3.6 
 
 118 
 
 3.4 
 
 226 
 
 3.4 
 
 275 
 
 3.3 
 
 10 
 
 2.0 
 
 43 
 
 2.6 
 
 119 
 
 4.0 
 
 227 
 
 3.2 
 
 276 
 
 2.8 
 
 11 
 
 3.3 
 
 71 
 
 2.6 
 
 134 
 
 3.0 
 
 234 
 
 2.3 
 
 277 
 
 2.4 
 
 12 
 
 3.0 
 
 72 
 
 2.6 
 
 135 
 
 3.6 
 
 235 
 
 2.1 
 
 278 
 
 3.2 
 
 13 
 
 2.8 
 
 73 
 
 2.5 
 
 136 
 
 2.4 
 
 236 
 
 2.7 
 
 279 
 
 3.5 
 
 14 
 
 3.-0 
 
 74 
 
 2.4 
 
 137 
 
 4.0 
 
 237 
 
 2.6 
 
 280 
 
 3.1 
 
 15 
 
 3.8 
 
 75 
 
 3.6 
 
 138 
 
 2.1 
 
 238 
 
 2.9 
 
 281 
 
 2.5 
 
 16 
 
 2.6 
 
 76 
 
 3.5 
 
 139 
 
 3.6 
 
 239 
 
 2.9 
 
 282 
 
 1.8 
 
 17 
 
 3.2 
 
 77 
 
 4.0 
 
 140 
 
 3.0 
 
 240 
 
 2.8 
 
 283 
 
 2.8 
 
 18 
 
 3.1 
 
 78 
 
 3.4 
 
 141 
 
 3.0 
 
 241 
 
 34 
 
 284 
 
 3.2 
 
 19 
 
 2.4 
 
 79 
 
 3.0 
 
 142 
 
 1.8 
 
 242 
 
 3.3 
 
 285 
 
 2.4 
 
 20 
 
 2.3 
 
 80 
 
 2.0 
 
 143 
 
 3.6 
 
 243 
 
 2.3 
 
 286 
 
 4.1 
 
 21 
 
 2.7 
 
 81 
 
 2.8 
 
 160 
 
 3.0 
 
 244 
 
 3.2 
 
 287 
 
 2.6 
 
 22 
 
 1.3 
 
 82 
 
 3.2 
 
 161 
 
 2.6 
 
 245 
 
 2.8 
 
 288 
 
 2.9 
 
 23 
 
 3.0 
 
 83 
 
 1.5 
 
 162 
 
 3.5 
 
 247 
 
 3.1 
 
 289 
 
 3.2 
 
 24 
 
 3.2 
 
 84 
 
 2.7 
 
 163 
 
 1.8 
 
 248 
 
 3.0 
 
 290 
 
 2.6 
 
 25 
 
 2.0 
 
 85 
 
 2.4 
 
 164 
 
 2.8 
 
 261 
 
 2.6 
 
 291 
 
 4.1 
 
 26 
 
 3.0 
 
 86 
 
 2.1 
 
 165 
 
 2.4 
 
 262 
 
 3.1 
 
 292 
 
 3.2 
 
 27 
 
 4.0 
 
 87 
 
 3.2 
 
 166 
 
 2.3 
 
 263 
 
 2.5 
 
 293 
 
 3.0 
 
 31 
 
 3.0 
 
 88 
 
 2.7 
 
 167 
 
 3.1 
 
 264 
 
 1.8 
 
 294 
 
 3.0 
 
 32 
 
 3.2 
 
 89 
 
 3.0 
 
 168 
 
 2.8 
 
 265 
 
 2.2 
 
 295 
 
 3.5 
 
 33 
 
 3.2 
 
 90 
 
 3.7 
 
 169 
 
 1.7 
 
 266 
 
 2.5 
 
 296 
 
 3.1 
 
 34 
 
 3.2 
 
 91 
 
 2.0 
 
 170 
 
 2.3 
 
 267 
 
 2.6 
 
 297 
 
 3.7 
 
 35 
 
 2.5 
 
 92 
 
 2.7 
 
 171 
 
 2.4 
 
 268 
 
 1.8 
 
 298 
 
 4.2 
 
 36 . 
 
 3.0 
 
 93 
 
 3.0 
 
 172 
 
 1.6 
 
 269 
 
 3.0 
 
 299 
 
 3.4 
 
 37 
 
 2.4 
 
 113 
 
 2.9 
 
 221 
 
 4.3 
 
 270 
 
 3.0 
 
 371 
 
 2.0 
 
 38 
 
 3.9 
 
 114 
 
 3.5 
 
 222 
 
 3.2 
 
 271 
 
 3.0 
 
 372 
 
 2.8 
 
 39 
 
 1.9 
 
 115 
 
 2.2 
 
 223 
 
 2.4 
 
 272 
 
 3.0 
 
 373 
 
 2.6 
 
 Seventy-five samples or 50 percent of all are below the legal 
 standard for butter fat. 
 
 This district is by no means typical of the poorest sections of 
 the city, but is filled with busy working people who do not get large 
 wages. It is largely supplied by small local dealers. Just one- 
 half of the samples of milk examined were found below grade 
 in butter fat. The percentage of milk below grade would have 
 been still higher but for the fact that some of these samples were 
 taken from the wagons of large dealers who visited the section. 
 Eight samples obtained from one depot within three months were all 
 below grade ; the lowest contained 0.9 percent of butter fat and the 
 highest 2.7 percent, the average being 1.78 percent. Four samples 
 from another depot averaged only 1.77 percent; seven samples 
 from a third depot tested from 2.2 to 2.8 percent; and six samples 
 
MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 51 
 
 from another depot ranged from 1.9 to 2.4 percent. But even in 
 this district one depot was found from which six samples all tested 
 up to grade and averaged 3.74 percent. These cases are given to 
 show that the finding of samples below grade in this district was 
 by no means an accident. The evidence of systematic skimming 
 and watering of the milk is conclusive. 
 
 EVIDENCES OF SKIMMING AND WATERING 
 
 The milk as it comes from the country is almost universally up 
 to grade. It will average 3.5 to 4 percent of butter fat. The small 
 dealer buys one or more cans at the platform when the train is un- 
 loaded, takes the milk to his depot and sets it in a tank of ice water. 
 The cream rises in the can, and before beginning to sell the milk, 
 the dealer removes one or two quarts of cream, which is sold in 
 small quantities at a good price and furnishes the larger part of the 
 profit. The milk remaining in the can is stirred up and sold as 
 whole milk at six cents per quart. Frequently water is added to take 
 the place of the cream removed. 
 
 The temptation to make profits in this way overcomes any sys- 
 tem of inspection that the city has yet established in these districts. 
 By this means the poor are defrauded by people of their own class, 
 and half nourished children are fed on skimmed and watered milk 
 for which full price has been paid. 
 
 A larger number of these samples would have been below grade 
 if the dealers had not been suspicious of the collector. Frequently 
 the salesman filled the collector's bottle to within an inch or two of 
 the top from a large can of milk and added the rest from a smaller 
 can that plainly contained cream. It was a common occurrence for 
 the collector to wait his turn behind children who we~e buying milk. 
 It often happened that their pitchers were filled from one can, and 
 that when the collector stepped up he would be eyed sharply and a 
 new can opened from which to fill his bottle. In many cases the 
 milk was dipped off the top of the can carefully, without stirring 
 the milk, and one such sample, No. 712, contained only 2.2 percent 
 of fat and 10.06 percent of total solids. In one case after the bottle 
 had been filled and the collector had closed it with a paper cap, the 
 saleswoman appeared suddenly to think of something and asked for 
 the bottle. It was returned to her, whereupon she drew a hairpin 
 from a frowzy head, and, removing the cap from the bottle with 
 the pin, poured out some of the milk and filled the space with cream 
 from a pitcher. Replacing the cap, she handed the bottle back with 
 a cordial smile, remarking, "I give you good milk." This sample 
 (No. 664) contained 5.1 percent of fat, and was indeed good milk 
 
BULLETIN No. 120. 
 
 [November, 
 
 so far as richness was concerned. A reference to the table will 
 show that it was also rich in sediment. 
 
 In another case, a depot was found located in a dark kitchen. 
 When the collector called for milk, the saleswoman was busy in the 
 kitchen with her Monday's' wash. The room' was full of steam and 
 the odor of dirty clothes. With her hands she wiped the soapsuds 
 off each arm into the tub, and with her arms still wet she filled the 
 milk bottle from a can standing in a tank near the cook stove. This 
 sample (No. 468), contained 2.9 percent of fat, was off flavor when 
 bought, and contained a small amount of sediment. 
 
 TABI.E 6. THE PERCENTAGE OP FAT IN 95 SAMPLES OF MILK COL- 
 LECTED DURING THE SUMMER OF 1905 IN ONE OK THE RICHER DISTRICTS 
 OF CHICAGO. 
 
 Sample 
 number. 
 
 c 
 
 0> 
 
 *T 
 rt <u 
 
 to cu 
 
 m ^ 
 
 5J! 
 E 
 rt 3 
 co a 
 
 Fat, 
 percent. 
 
 
 
 Sample 
 number. 
 
 a 
 s 
 
 ll 
 
 fa a 
 
 Si 
 3J 
 
 eg 
 a 
 
 CO B 
 
 Fat, 
 percent. 
 
 Sample 
 nuMber 
 
 4-i 
 
 4-1 
 
 a 
 
 47 
 
 3.5 
 
 174 
 
 3.8 
 
 309 
 
 3.6 
 
 430 
 
 4.0 
 
 550 
 
 3.8 
 
 48 
 
 3.5 
 
 175 
 
 3.4 
 
 310 
 
 3.4 
 
 431 
 
 3.2 
 
 551 
 
 4.6 
 
 51 
 
 3.2 
 
 182 
 
 3.7 
 
 311 
 
 3.6 
 
 478 
 
 3.6 
 
 552 
 
 3.8 
 
 55 
 
 3.6 
 
 188 
 
 3.3 
 
 312 
 
 3.8 
 
 522 
 
 3.8 
 
 554 
 
 4.4 
 
 56 
 
 3.4 
 
 189 
 
 36 
 
 313 
 
 3.4 
 
 523 
 
 3.2 
 
 555 
 
 4.2 
 
 58 
 
 3.4 
 
 190 
 
 3.4 
 
 314 
 
 4.4 
 
 524 
 
 3.4 
 
 556 
 
 3-9 
 
 60 
 
 3.6 
 
 191 
 
 3.6 
 
 315 
 
 3.4 
 
 525 
 
 3.2 
 
 557 
 
 3.9 
 
 67 
 
 3.4 
 
 192 
 
 3.6 
 
 319 
 
 3.5 
 
 526 
 
 3.2 
 
 634 
 
 3.8 
 
 68 
 
 3.0 
 
 195 
 
 3.7 
 
 327 
 
 3.5 
 
 527 
 
 3.6 
 
 635 
 
 3.8 
 
 69 
 
 3.8 
 
 217 
 
 3.6 
 
 328 
 
 3.0 
 
 528 
 
 4.0 
 
 636 
 
 3.3 
 
 70 
 
 3.9 
 
 218 
 
 3.5 
 
 416 
 
 2.8 
 
 529 
 
 3.8 
 
 637 
 
 3.9 
 
 97 
 
 3.4 
 
 219 
 
 3.7 
 
 417 
 
 3.0 
 
 530 
 
 3.2 
 
 638 
 
 3.8 
 
 99 
 
 3.5 
 
 251 
 
 3.7 
 
 418 
 
 3.6 
 
 531 
 
 2.4 
 
 639 
 
 3.7 
 
 101 
 
 3.8 
 
 254 
 
 3.5 
 
 419 
 
 3.3 
 
 532 
 
 3.4 
 
 640 
 
 2.8 
 
 104 
 
 3.9 
 
 301 
 
 3.8 
 
 420 
 
 3.8 
 
 533 
 
 2.8 
 
 641 
 
 3.9 
 
 105 
 
 3.4. 
 
 304 
 
 3.7 
 
 421 
 
 6.3 
 
 534 
 
 2.8 
 
 642 
 
 2.9 
 
 106 
 
 3.0 
 
 305 
 
 3.1 
 
 422 
 
 3.8 
 
 535 
 
 3.2 
 
 643 
 
 3.3 
 
 108 
 
 3.6 
 
 306 
 
 3.4 
 
 428 
 
 2.8 
 
 536 
 
 3.8 
 
 644 
 
 3.2 
 
 109 
 
 3.4 
 
 307 
 
 3.8 
 
 427 
 
 3.2 
 
 537 
 
 38 
 
 645 
 
 2.4 
 
 Of these 95 samples from one district only 9 percent are be- 
 low grade. 
 
 CONDITIONS IN THE: BETTER DISTRICTS. 
 
 Table 6 should be compared with Table 5. The samples of milk 
 reported in Table 6 were collected in a residence district of rich 
 people and well-to-do artisans. Here only 9 percent of the milk 
 was found below grade, while in the poorer district, represented in 
 Table 5, 50 percent of the milk was below grade. The richer dis- 
 trict was for the most part served by the wagons of the best large 
 dealers, who always handle a good grade of milk. The fact that 
 9 percent was found below grade shows that there is still room for 
 improvement. The amount of sediment found here was much less 
 
IQ07-] MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 53 
 
 than in the poorer districts, but it was by no means entirely absent. 
 The noticeable thing revealed by these two tables is that the poor 
 people who needed the best of nourishment paid almost as much for 
 poor milk as the rich people paid for good milk. 
 
 VERY LITTLE FORMALDEHYDE FOUND 
 
 The absence of preservatives was plainly noticeable in Chicago 
 milk. Very few samples were found to contain formaldehyde, the 
 most commonly used preservative, and the only one for which tests 
 were made. The fact that the City Health Department has been 
 able to teach the dealers that it is not safe to use preservatives in- 
 dicates that the low percentage of fat, the dirty depots, and the prac- 
 ice of skimming could be done away with if a little more effort were 
 expended in that direction. 
 
 CONDITIONS NOT SHOWN IN HEALTH DEPARTMENT REPORT 
 
 The bulletin of the Chicago Health Department for the week 
 ending March 25, 1905, says: "The milk situation is very satisfac- 
 tory at an unsatisfactory season. Of the 820 samples of milk and 
 cream analyzed in the laboratory during the week, only 14 of milk 
 and 30 of cream were found below grade, a proportion of 5.8 per- 
 cent." Undoubtedly this is a correct report of the samples tested. 
 The defect in such a report is that it does not say where the samples 
 were collected. If the samples were taken from the cans as soon as 
 they were unloaded from the train, or if they were collected from 
 the wagons of the best big dealers, nearly, if not all, the milk would 
 be found up to grade. But \vhen the writer collected milk from the 
 dealers as it was sold to the people, he found it impossible to get 
 any large number of samples that did not show a greater percent 
 below grade than was reported by the Health Department. Re- 
 ports as to the milk supply of a large city like Chicago should state 
 how and where the samples were collected. 
 
 CONDITIONS IN TWENTY-SIX SMALLER CITIES 
 
 The milk conditions in the twenty-six smaller cities visited were 
 found less satisfactory than in Chicago. Much more formaldehyde 
 was discovered and a larger proportion of samples contained sedi- 
 ment.. A great deal of criticism is always heard of the food sup- 
 plies of large cities. But the chances of getting good milk, by any- 
 one who knows the requirements of such milk, are better in Chicago, 
 than in any of the twenty-six cities of 10,000 to 60,000 population 
 in Illinois. Here again is shown the good that may be accom- 
 plished by inspection. The majority of the smaller cities have little 
 or no inspection, and the dairymen and dealers have failed to bring 
 the milk up to a high standard. The percent of butter fat averages 
 higher than it does in some districts of Chicago, but the amount of 
 sediment is very large. 
 
54 
 
 BULLETIN No. 120. 
 
 [November, 
 
 TABLE 7. THE PERCENTAGE OF BUTTER FAT, TOTAL SOLIDS, AND 
 AMOUNT OP SEDIMENT IN SAMPLES OF MILK COLLECTED IN 26 ILLINOIS 
 CITIES OF MORE THAN 10,000 POPULATION DURING THE SUMMER OF 1906. 
 
 <u C 
 
 is 
 ss 
 
 d 3 
 
 CB a 
 
 *r 
 
 l 
 
 _. a 
 
 31 
 
 c2 2 
 H ai P< 
 
 a g 
 
 3w e 
 
 o o.S 
 
 J? u 
 
 <! !B 
 
 Sample 
 number. 
 
 Fat, 
 percent. 
 
 _, a> a 
 
 3sS 
 
 - a 
 
 E-i ai ft 
 
 * i 
 
 Ss- a 
 ooS 
 =0 
 < % 
 
 763 
 
 3.8 
 
 13.06 
 
 
 813 
 
 3.3 
 
 
 Medium 
 
 764 
 
 4.4 
 
 13.83 
 
 
 814 
 
 4.3 
 
 
 Small 
 
 765 
 
 4.0 
 
 13.70 
 
 
 815 
 
 3.1 
 
 
 Medium 
 
 766 
 
 3.0 
 
 11.60 
 
 
 816 
 
 3.6 
 
 
 Trace 
 
 767 
 
 4.0 
 
 12.30 
 
 
 817 
 
 3.5 
 
 
 Medium 
 
 768 
 
 4.4 
 
 
 
 ' 818 
 
 3.4 
 
 
 
 769 
 
 4.6 
 
 12.52 
 
 
 819 
 
 3.7 
 
 
 
 770 
 
 3.6 
 
 11.57 
 
 
 820 
 
 3.1 
 
 
 
 771 
 
 3.4 
 
 11.15 
 
 
 821 
 
 2.2 
 
 
 
 772 
 
 5.0 
 
 **13.75 
 
 
 822 
 
 3.7 
 
 
 
 773 
 
 3 6 
 
 15.52 
 
 
 823 
 
 *19.0 
 
 
 
 774 
 
 3.8 
 
 12.57 
 
 
 824 
 
 4.6 
 
 
 
 775 
 
 5.4 
 
 14.10 
 
 
 825 
 
 4.2 
 
 
 
 776 
 
 4.1 
 
 
 
 826 
 
 4.6 
 
 
 
 777 
 
 4.0 
 
 11.05 
 
 
 827 
 
 3.5 
 
 
 
 778 
 
 3.6 
 
 **12.32 
 
 
 828 
 
 3.7 
 
 
 
 779 
 
 4.0 
 
 ** 
 
 
 829 
 
 3.3 
 
 
 
 780 
 
 3.6 
 
 
 
 830 
 
 4.4 
 
 
 Small 
 
 781 
 
 3.1 
 
 
 
 831 
 
 4.8 
 
 
 
 782 
 
 3.6 
 
 
 
 832 
 
 0.4 
 
 
 
 783 
 
 3.6 
 
 
 
 833 
 
 3.8 
 
 
 Larere 
 
 784 
 
 3.8 
 
 
 
 834 
 
 4.3 
 
 
 
 785 
 
 3.0 
 
 
 
 835 
 
 4.7 
 
 
 Small 
 
 786 
 
 4.0 
 
 
 
 836 
 
 1.2 
 
 
 
 787 
 
 3.8 
 
 
 
 837 
 
 3.6 
 
 11 77 
 
 Larere 
 
 788 
 
 3.4 
 
 
 
 838 
 
 4 5 
 
 12.15 
 
 None 
 
 789 
 
 4.5 
 
 
 
 839 
 
 *21.0 
 
 
 Extreme 
 
 790 
 
 1.4 
 
 
 
 840 
 
 4.2 
 
 12.91 
 
 
 791 
 
 4.1 
 
 
 
 841 
 
 8.0 
 
 
 
 792 
 
 2.4 
 
 
 
 842 
 
 3.4 
 
 12.68 
 
 Small 
 
 793 
 
 2.9 
 
 
 
 843 
 
 4.4 
 
 
 None 
 
 794 
 
 4.2 
 
 
 
 844 
 
 4.0 
 
 12.50 
 
 
 795 
 
 3.1 
 
 
 
 845 
 
 2.0 
 
 
 
 796 
 
 3.8 
 
 
 
 846 
 
 3.7 
 
 11 69 
 
 
 797 
 
 3 8 
 
 
 Medium 
 
 847 
 
 3 6 
 
 11.92 
 
 Large 
 
 798 
 
 3.2 
 
 
 
 848 
 
 3.6 
 
 11.87 
 
 Small 
 
 799 
 
 3.9 
 
 
 Large 
 
 849 
 
 4.3 
 
 12.58 
 
 
 800 
 
 4.3 
 
 
 None 
 
 850 
 
 3.4 
 
 11.53 
 
 Medium 
 
 801 
 
 3.4 
 
 
 . < 
 
 851 
 
 3.1 
 
 10.42 
 
 Small 
 
 802 
 
 4 
 
 
 Small 
 
 852 
 
 2.9 
 
 11.03 
 
 
 803 
 
 3.6 
 
 ** 
 
 ii 
 
 853 
 
 3.2 
 
 
 
 804 
 
 2.0 
 
 
 K 
 
 854 
 
 3.8 
 
 12.06 
 
 Larere 
 
 805 
 
 2.6 
 
 
 i< 
 
 855 
 
 3.2 
 
 10.84 
 
 Medium 
 
 806 
 
 2 
 
 
 i< 
 
 856 
 
 
 
 Larire 
 
 807 
 
 3.0 
 
 
 
 857 
 
 4.2 
 
 12.81 
 
 
 808 
 
 3 
 
 ** 
 
 None 
 
 858 
 
 4.4 
 
 
 
 809 
 
 3.8 
 
 
 Small 
 
 859 
 
 5.4 
 
 13.90 
 
 
 810 
 
 4.1 
 
 
 
 860 
 
 2.9 
 
 **10.03 
 
 
 811 
 
 3.4 
 
 
 Medium 
 
 861 
 
 3.6 
 
 10.99 
 
 
 812 
 
 3.6 
 
 
 Trace 
 
 862 
 
 3.2 
 
 10.76 
 
 
 **Formaldehyde. *Cream. 
 
 The total solids and amounts of sediment are reported in all samples of 
 sufficient quantity. Of samples collected on tables of hotels and restaur- 
 ants this was manifestly impossible, hence the blanks in Tables 4 and 7. 
 
MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 
 TABLE 7. CONTINUED. 
 
 55 
 
 4) U 
 
 P-H 0) 
 C.,0 
 
 Bg 
 
 rt 3 
 CO C 
 
 Fat. 
 percent. 
 
 *J 
 
 -s 
 
 fl2 8 
 
 <2 
 
 H i o< 
 
 tJ c 
 c <a 
 
 3m C 
 
 o 0.5 
 
 S -d 
 J? 
 
 < 01 
 
 Sample 
 number. 
 
 S 
 
 l| 
 
 * 
 
 <* a 
 
 -"! 
 
 2-2 
 H en o< 
 
 8 g 
 SHI C 
 K 
 
 s 
 
 j? v 
 
 << 01 
 
 863 
 
 3.6 
 
 12 22 
 
 
 913 
 
 3.2 
 
 11.26 
 
 None 
 
 864 
 
 3.8 
 
 11.96 
 
 
 914 
 
 2.4 
 
 10.65 
 
 Small 
 
 865 
 
 3.3 
 
 12.06 
 
 
 915 
 
 3 4 
 
 11.53 
 
 Medium 
 
 866 
 
 3.8 
 
 12.38 
 
 
 916 
 
 3.3 
 
 11.46 
 
 
 867 
 
 4.6 
 
 13.07 
 
 
 917 
 
 3.4 
 
 11.50 
 
 Small 
 
 868 
 
 4.0 
 
 12.75 
 
 
 918 
 
 3.8 
 
 11.86 
 
 
 
 869 
 
 4.2 
 
 12.84 
 
 
 919 
 
 3.0 
 
 
 
 870 
 
 4.0 
 
 12.85 
 
 
 920 
 
 2.6 
 
 
 
 
 871 
 
 4.4 
 
 12.88 
 
 
 921 
 
 3.5 
 
 11.47 
 
 Small 
 
 872 
 
 3.4 
 
 11.78 
 
 
 922 
 
 3.6 
 
 12.09 
 
 
 873 
 
 4.7 
 
 13.44 
 
 
 923 
 
 3.6 
 
 12.24 
 
 Medium 
 
 874- 
 
 2.. 9 
 
 11.13 
 
 
 924 
 
 7.4 
 
 15.15 
 
 Small 
 
 875 
 
 no. s 
 
 
 
 925 
 
 2.4 
 
 ** 9.78 
 
 Medium 
 
 876 
 
 4.0 
 
 12.50 
 
 
 926 
 
 4.3 
 
 12.56 
 
 
 
 877 
 
 7.4 
 
 15.48 
 
 
 927 
 
 1.7 
 
 9.56 
 
 
 
 878 
 
 3.0 
 
 
 
 928 
 
 2.0 
 
 9.27 
 
 None 
 
 879 
 
 3.4 
 
 11.58 
 
 
 929 
 
 3.9 
 
 11.80 
 
 Medium 
 
 880 
 
 2.7 
 
 10.69 
 
 
 930 
 
 3.4 
 
 11.55 
 
 
 881 
 
 *15.0 
 
 
 
 931 
 
 2 4 
 
 10.13 
 
 Small 
 
 882 
 883 
 884 
 885 
 
 3.4 
 5.0 
 3 2 
 3.4 
 
 11.33 
 13.55 
 11.29 
 
 Medium 
 Large 
 Medium 
 
 932 
 933 
 934 
 935 
 
 4.1 
 4.1 
 3.2 
 1.6 
 
 12.22 
 12.29 
 10.81 
 
 
 
 
 
 None 
 
 886 
 
 2.6 
 
 
 
 936 
 
 4.0 
 
 
 None 
 
 887 
 888 
 889 
 890 
 
 3.8 
 1.4 
 3.9 
 1.8 
 
 12.03 
 10.23 
 12.50 
 10.43 
 
 Large 
 Medium 
 Small 
 Larere 
 
 937 
 938 
 939 
 940 
 
 4.0 
 4.4 
 
 4.4 
 3.4 
 
 12.05 
 12.85 
 12.86 
 
 Medium 
 Small 
 Medium 
 
 891 
 
 4 
 
 
 
 941 
 
 3.7 
 
 
 Extreme 
 
 892 
 
 *18.2 
 
 
 
 942 
 
 5.2 
 
 
 Small 
 
 893 
 
 3.6 
 
 12.07 
 
 Medium 
 
 943 
 
 3.4 
 
 
 Medium 
 
 894 
 
 1.4 
 
 9.98 
 
 
 944 
 
 3.9 
 
 
 Small 
 
 895 
 
 3.4 
 
 11.78 
 
 ti 
 
 945 
 
 4.4 
 
 
 
 896 
 
 2.9 
 
 10.83 
 
 Larere 
 
 946 
 
 3.5 
 
 
 
 
 897 
 
 2.0 
 
 
 
 947 
 
 4.2 
 
 
 Small 
 
 898 
 
 3.8 
 
 12.31 
 
 Small 
 
 948 
 
 3.8 
 
 
 M-edium 
 
 899 
 900 
 901 
 
 3.5 
 3.8 
 1 8 
 
 11.57 
 12.43 
 
 Large 
 
 949 
 950 
 951 
 
 2.0 
 4.8 
 3.1 
 
 10.25 
 **12.96 
 10.74 
 
 Small 
 (i 
 
 902 
 903 
 904 
 905 
 906 
 907 
 908 
 909 
 910 
 911 
 912 
 
 4.2 
 4.0 
 3.0 
 3.6 
 3.5 
 3 9 
 2.9 
 4.3 
 3.6 
 4.5 
 3.3 
 
 12.79 
 **12.42 
 11.35 
 11.87 
 11.95 
 12.15 
 10.93 
 12.53 
 11.74 
 12.94 
 11.36 
 
 Medium 
 
 
 Large 
 Small 
 
 Medium 
 
 it 
 
 Small 
 Medium 
 Large 
 Medium 
 
 952 
 953 
 954 
 955 
 956 
 957 
 958 
 959 
 960 
 961 
 962 
 
 3 
 3.4 
 4.0 
 1.0 
 3.0 
 4.4 
 3.6 
 4.8 
 2.6 
 3.2 
 3.3 
 
 11.10 
 11.58 
 12.30 
 ** 9.60 
 11.70 
 12.68 
 **12.07 
 12.26 
 10.42 
 10.34 
 **12.59 
 
 Small 
 
 
 it 
 
 (4 
 
 Medium 
 Large 
 Medium 
 Small 
 Trace 
 Extreme 
 
 **Formaldehyde. *Cream. 
 
56 
 
 BULLETIN No. 120. 
 TABI<E 7. CONTINUED. 
 
 [November, 
 
 ii 
 
 ii 
 
 X = 
 
 Fat, 
 percent. 
 
 III 
 
 111 
 
 1 ^ 
 
 3u-i a 
 
 O O 8 
 
 a 
 
 ? u 
 
 < 01 
 
 2% 
 a.o 
 
 SE 
 
 3 
 
 J. a 
 
 -M 
 d 
 
 V 
 
 1 
 
 fe o. 
 
 i 
 
 s-d g 
 11 & 
 
 s g 
 
 -ss 
 
 E '*> 
 S 
 
 963 
 964 
 
 3.0 
 
 2.7 
 
 11.02 
 9.94 
 
 Small 
 
 1013 
 1014 
 
 1.8 
 
 9.78 
 
 Large 
 Small 
 
 965 
 966 
 967 
 968 
 969 
 970 
 
 1.8 
 4.4 
 0.2 
 2.8 
 2.5 
 3.0 
 
 **10.16 
 
 12.18 
 9.34 
 8.06 
 10.20 
 **10.5S 
 
 None 
 Extreme 
 Small 
 
 None 
 Larcrp 
 
 1015 
 1016 
 1017 
 1018 
 1019 
 1020 
 
 3.2 
 3.5 
 2.4 
 
 3.2 
 3.4 
 
 10.96 
 **11.70 
 
 8.93 
 10.26 
 9.45 
 
 Trace 
 Ivarge 
 
 Small 
 d 
 
 None 
 Small 
 
 971 
 
 3.8 
 
 **11.66 
 
 Small 
 
 1021 
 
 2.4 
 
 
 Medium 
 
 972 
 973 
 
 3.2 
 3.4 
 
 10.61 
 
 Large 
 
 1022 
 1023 
 
 2.4 
 3.5 
 
 10.25 
 11.70 
 
 None 
 Medium 
 
 974 
 
 3.8 
 
 
 
 1024 
 
 4.0 
 
 10.42 
 
 
 975 
 
 4.0 
 
 
 Medium 
 
 1025 
 
 3.6 
 
 11.32 
 
 c, 
 
 976 
 
 3.4 
 
 ** 
 
 
 1026 
 
 4.0 
 
 12.05 
 
 Small 
 
 977 
 
 3.0 
 
 
 T^Trtr^tne 
 
 1027 
 
 4.5 
 
 12.90 
 
 Medium 
 
 978 
 
 0.2 
 
 
 
 1028 
 
 3 4 
 
 11.58 
 
 Large 
 
 979 
 
 3.6 
 
 
 None 
 
 1029 
 
 4.6 
 
 12.52 
 
 Medium 
 
 980 
 981 
 982 
 983 
 
 3.6 
 
 3.8 
 3.2 
 3.5 
 
 **11.57 
 11.68 
 10.71 
 11.57 
 
 Large 
 Medium 
 
 Small 
 
 1030 
 1031 
 1032 
 1033 
 
 3.6 
 6.6 
 
 4.2 
 3.0 
 
 11.32 
 
 15.22 
 **12.54 
 11.92 
 
 Small 
 Medium 
 
 984 
 
 4.0 
 
 12.55 
 
 Medium 
 
 1034 
 
 2.0 
 
 10.10 
 
 
 985 
 
 3.4 
 
 **11.33 
 
 T^TrfPttlf 
 
 1035 
 
 *12.S 
 
 
 
 986 
 
 3.4 
 
 11.20 
 
 
 1036 
 
 8 
 
 9.58 
 
 
 987 
 
 3.8 
 
 11.65 
 
 
 1037 
 
 3.6 
 
 11.82 
 
 
 988 
 
 3.2 
 
 *# 
 
 
 1038 
 
 2.8 
 
 11.23 
 
 
 989 
 
 1.2 
 
 
 
 1039 
 
 *22.0 
 
 
 
 990 
 
 
 
 Trace 
 
 1040 
 
 1.4 
 
 10.08 
 
 
 991 
 
 3.2 
 
 11.09 
 
 Small 
 
 1041 
 
 *18.0 
 
 
 
 992 
 
 3.2 
 
 11.31 
 
 
 1042 
 
 5.6 
 
 11.37 
 
 
 993 
 
 2.6 
 
 **10.74 
 
 Medium 
 
 1043 
 
 *11.5 
 
 
 
 994 
 
 
 
 Small 
 
 1044 
 
 2.2 
 
 
 
 995 
 
 3.4 
 
 11.58 
 
 
 
 1045 
 
 3.2 
 
 11.71 
 
 
 996 
 
 3.2 
 
 11.34 
 
 (i 
 
 1046 
 
 0.4 
 
 7.35 
 
 
 997 
 
 3.0 
 
 11 10 
 
 
 
 1047 
 
 2.6 
 
 10 62 
 
 
 998 
 
 ' 2.6 
 
 
 
 1048 
 
 2.3 
 
 10.76 
 
 
 999 
 
 *23.0 
 
 
 
 1049 
 
 *22.0 
 
 
 
 1000 
 
 6.5 
 
 13.67 
 
 None 
 
 1050 
 
 0.2 
 
 
 
 1001 
 
 3.4 
 
 10.93 
 
 
 1051 
 
 *21.0 
 
 
 
 1002 
 
 4.4 
 
 12.48 
 
 
 1052 
 
 3.5 
 
 12.0 
 
 
 1003 
 
 3.8 
 
 11.71 
 
 
 1053 
 
 4.0 
 
 11.35 
 
 Medium 
 
 1004 
 
 3.6 
 
 11.07 
 
 Trace 
 
 1054 
 
 3.4 
 
 11.10 
 
 
 1005 
 1006 
 
 3.4 
 
 11.47 
 
 Medium 
 Small 
 
 1055 
 1056 
 
 3.2 
 3.6 
 
 11.79 
 11 92 
 
 Small 
 
 1007 
 
 2.8 
 
 9.11 
 
 Medium 
 
 1057 
 
 3.0 
 
 10.72 
 
 
 1008 
 1'09 
 1010 
 1011 
 
 1.8 
 2.8 
 4.2 
 2.8 
 
 ** 8.16 
 9.41 
 
 12.54 
 ** 8.73 
 
 Small 
 Large 
 Extreme 
 
 1058 
 1059 
 1060 
 1061 
 
 3.8 
 3.2 
 2.8 
 3.6 
 
 11.68 
 11.71 
 10.98 
 11.94 
 
 Medium 
 Small 
 
 1012 
 
 2.0 
 
 10.02 
 
 Large 
 
 1062 
 
 5.8 
 
 14.08 
 
 Small 
 
 **Formaldehyde. *Cream. 
 
jpo/.] MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 
 . TABLE 7, CONTINUED 
 
 57 
 
 a; C 
 ft3 
 Eg 
 
 rt 3 
 
 cn a 
 
 c 
 
 A 
 
 
 b s. 
 
 _ in B 
 
 ii 
 
 Hen a 
 
 _ c 
 a j> 
 
 8*1 
 
 si 
 
 <J cn 
 
 a C 
 
 V 
 
 CW2 
 
 E5 
 
 <S 3 
 
 cn a 
 
 a 
 <o 
 
 *f U 
 
 tl 1" 
 
 e& 
 
 - BJ 
 
 31 
 
 E" 1 CO ft 
 
 B 1 
 
 3 "4-. C 
 
 o^.S 
 
 s "a 
 
 3 S 
 
 1063 
 
 4.0 
 
 12.85 
 
 Small 
 
 1086 
 
 3.3 
 
 
 Small 
 
 1064 
 
 3.2 
 
 11.64 
 
 
 1087 
 
 3.8 
 
 
 
 1065 
 
 4.0 
 
 12.57 
 
 Non e 
 
 1088 
 
 4.0 
 
 
 
 
 1066 
 
 4.4 
 
 12.98 
 
 Small 
 
 1089 
 
 4.6 
 
 
 
 
 1067 
 
 3.6 
 
 12.19 
 
 
 1090 
 
 1.4 
 
 
 None 
 
 1068 
 
 *30.0 
 
 
 
 1091 
 
 3.0 
 
 
 
 1069 ' 
 
 *23.0 
 
 
 
 1092 
 
 3.7 
 
 
 Small 
 
 1070 
 
 4.0 
 
 12.54 
 
 Small 
 
 1093 
 
 2.5 
 
 
 
 1071 
 
 3.8 
 
 11.76 
 
 > 
 
 1094 
 
 3.0 
 
 
 
 1072 
 
 4.6 
 
 13.02 
 
 
 
 1095 
 
 2.0 
 
 
 
 1073 
 
 2.8 
 
 11.31 
 
 
 1096 
 
 3.0 
 
 
 
 1074 
 
 2.8 
 
 11.41 
 
 Small 
 
 1097 
 
 3.6 
 
 
 None 
 
 1075 
 
 5.3 
 
 
 
 1098 
 
 3.6 
 
 
 
 1076 
 
 3.0 
 
 11.55 
 
 Medium 
 
 1099 
 
 3.6 
 
 
 
 1077 
 1078 
 
 3.6 
 2.6 
 
 11.27 
 
 > 
 
 1100 
 1101 
 
 4.0 
 40 
 
 12.50 
 12.40 
 
 Large 
 None 
 
 1079 
 1080 
 1081 
 
 3.6 
 3.4 
 
 3.4 
 
 11.87 
 11.48 
 11.95 
 
 Extreme 
 None 
 L/arge 
 
 1102 
 1103 
 1104 
 
 4.2 
 3.6 
 
 12.44 
 11.93 
 
 Small 
 Large 
 Small 
 
 1082 
 1083 
 
 2.8 
 3.6 
 
 11 21 
 
 > 
 
 1105 
 1106 
 
 3.4 
 3.6 
 
 11.43 
 ]1 67 
 
 
 Large 
 
 1084 
 
 3.4 
 
 
 Medium 
 
 1107 
 
 3.4 
 
 12.08 
 
 
 
 1085 
 
 3.6 
 
 
 Small 
 
 
 
 
 
 *Cream. 
 
 This table contains 325 tests of milk. Nineteen percent are be- 
 low the legal standard for butter fat. Of the 209 samples tested for 
 total solids, 63 percent are below the standard. Two hundred 
 twelve samples were examined for sediment and 88 percent con- 
 tained a visible amount. Twenty-four samples or 7 percent con- 
 tained formaldehyde. 
 
 ONE OF THE WORST DEPOTS 
 
 A large proportion of the milk sold ii} the smaller cities is deliv- 
 ered to the consumer by the dairyman who produces it. The milk 
 depots are no better than those in Chicago. One large company in 
 a city of at least 30,000 population had a very filthy salesroom in 
 the front part of its bottling plant. This room had a rotten floor 
 which was strewn so deep with an accumulation of dust, cinders, 
 scraps of paper and discarded bottle-caps that this rubbish was 
 scraped up in piles by the feet of the attendants as they walked. 
 On floor and counter were puddles of spilled milk upon which the 
 flies descended in such numbers as to blacken spots a foot square. 
 The unsanitary condition of this place could hardly be exaggerated. 
 The health commissioner in the city assured the collector that the 
 
58 BULLETIN No. 120. [November, 
 
 i 
 
 milk situation was being looked after vigorously and that no milk 
 below grade could be found. In an hour's walk seven samples were 
 collected, six of which were below grade in butter fat, two contained 
 formaldehyde, and all but one contained sediment. 
 
 FEW CLEAN BARNS 
 
 Very little of the milk supplied to these cities was produced in 
 improved or sanitary dairies. The cow barns and the condition of 
 the cows themselves, as witnessed by the writer, were often "a dis- 
 grace to civilized people. Dark stables with no -ventilation were 
 seen frequently ; also, cows lying and standing on dirty plank floors 
 without bedding, and on earth floors trampled full of ruts where 
 liquid manure was standing. One man with a herd of 50 cows 
 supplying milk to a town of 10,000 inhabitants, was asked if he 
 would like to have his customers see how the milk was produced. 
 He dropped his head and admitted that the less he advertised his 
 place the better off he was. 
 
 CONDITIONS WITHOUT AN EXCUSE 
 
 In this day when spitting on the sidewalks is forbidden, when 
 some of our best grocery firms examine their clerks every morning 
 to see whether or not their clothes are clean, when thousands of 
 dollars are spent to make dry-goods stores light and sanitary, we 
 permit men to handle, in dusty, dirty, filthy, and foul smelling 
 stables, the milk which we and our children are to drink. We per- 
 mit men with colds and coughs to expectorate on the feed the cows 
 are to eat, and on every part of the floor where the milk is handled. 
 Men in dirty clothes that have done service for months without 
 washing, sit down by cows whose thighs and udders are covered 
 with manure, and proceed to milk into a pail fourteen inches in 
 diameter. The writer has repeatedly observed these conditions the 
 past two years, and they were found in three out of five herds vis- 
 ited on one day within two weeks of the time of this writing.. 
 
 FILTH THE MOST DANGEROUS 
 
 The use of preservatives, although bad enough, is not nearly so 
 serious a question as that of unclean milk. No doubt children are 
 occasionally killed by the use of preservatives, but the number who 
 die each year from a continual use of dirty milk is enormous. The 
 
I907-] 
 
 MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 
 
 59 
 
 correctness of this statement has been proved by the work of such 
 men as Nathan Straus in New York City and Dr. G. W. Goler in 
 Rochester, New York.* 
 
 Much has been written against the milkman because a few cases 
 of scarlet fever are traced to the milk supply, but these cases are 
 as nothing when compared with the total amount of sickness and 
 the number of deaths occurring each year in every city in the land 
 as a direct result of filthy methods of producing and handling milk. 
 
 However, in pleasing contrast, several places were visited where 
 the cows were stabled in clean, light, well-ventilated barns with 
 cement floors and dust proof ceilings, and the cows themselves were 
 well bedded and kept clean. 
 
 TABLE; 8. THE PERCENTAGE OF FAT IN SAMPLES OF MILK Coi, 
 LECTED IN HOTELS AND RESTAURANTS IN 28 ILLINOIS CITIES DURING 1905 
 AND 1906. 
 
 
 
 V 1- 
 
 
 
 ^ 
 
 
 
 a C 
 
 
 s jj 
 
 a 
 
 gj 
 
 a a) 
 PgS 
 
 a 
 
 f! 1) 
 
 0..0 
 
 
 
 "a.0 
 
 a 
 
 flj 
 
 -. 
 
 & 
 
 B 
 
 E 
 
 ifg 
 
 SE 
 
 ~S 
 
 EE 
 
 *r y 
 
 SS 
 
 
 EE 
 
 
 rt 3 
 
 f* <y 
 
 rt 3 
 
 rt <u 
 
 rt s 
 
 rt 
 
 rt 3 
 
 Cd ju 
 
 cj 3 
 
 ^ S 
 
 CO S 
 
 fe Qi 
 
 CO = 
 
 fa =- 
 
 co a 
 
 fa ft 
 
 X d 
 
 fa PI ' 
 
 w a 
 
 fa a 
 
 1 
 
 3 
 
 731 
 
 4.2 
 
 845 
 
 2.0 
 
 967 
 
 0.3 
 
 1046 
 
 0.4 
 
 2 
 
 3.0 
 
 732 
 
 2.5 
 
 853 
 
 3.2 
 
 977 
 
 3.0 
 
 1047 
 
 2.6 
 
 3 
 
 3 3 
 
 734 
 
 3.6 
 
 885 
 
 3.4 
 
 978 
 
 0.2 
 
 1048 
 
 2.3 
 
 4 
 
 3.2 
 
 741 
 
 2.2 
 
 886 
 
 2.6 
 
 988 
 
 3.2 
 
 1050 
 
 0.2 
 
 5 
 
 2.2 
 
 743 
 
 2.8 
 
 888 
 
 1.4 
 
 989 
 
 1.2 
 
 1078 
 
 2.6 
 
 6 
 
 3.9 
 
 798 
 
 3.2 
 
 890 
 
 1.8 
 
 997 
 
 3.0 
 
 1079 
 
 3.6 
 
 110 
 
 2.8 
 
 804 
 
 2.0 
 
 897 
 
 2.0 
 
 998 
 
 2.6 
 
 1081 
 
 3.4 
 
 111 
 
 2.9 
 
 805 
 
 2.6 
 
 898 
 
 3.8 
 
 1008 
 
 1.8 
 
 1082 
 
 2.8 
 
 132 
 
 3.3 
 
 806 
 
 2.0 
 
 901 
 
 1.8 
 
 1021 
 
 2.4 
 
 1090 
 
 1.4 
 
 133 
 
 3.0 
 
 807 
 
 3.0 
 
 919 
 
 3.0 
 
 1033 
 
 3.0 
 
 1091 
 
 3.0 
 
 300 
 
 1.6 
 
 812 
 
 3.6 
 
 920 
 
 2.6 
 
 1036 
 
 0.8 
 
 1093 
 
 2.5 
 
 368 
 
 3.0 
 
 832 
 
 0.4 
 
 935 
 
 1.6 
 
 1038 
 
 2.8 
 
 1096 
 
 3.0 
 
 726 
 
 2.8 
 
 836 
 
 1.2 
 
 955 
 
 1.0 
 
 1040 
 
 1.4 
 
 1108 
 
 1.0 
 
 728 
 
 1.8 
 
 841 
 
 8.0 
 
 965 
 
 1.8 
 
 1044 
 
 2.2 
 
 1109 
 
 1.2 
 
 This table reports 70 tests, of which 44 or 63 percent are below 
 grade in butter fat. 
 
 Table 8 shows samples collected in hotels and restaurants in all 
 the Illinois cities visited, including Chicago. Of these, 63 percent 
 were low in fat. Many samples secured from glasses of milk served 
 at the table were found to be separator-skimmed milk. Serving 
 such milk- is a violation of the laws of Illinois. This milk is paid 
 for at a high rate, never less than 20 cents per quart, and selling 
 skimmed milk at such a price is downright and insolent robbery. 
 Of two samples obtained at the table in one of the largest and 
 highest-priced hotels in Chicago, one contained 2.2 percent of fat, 
 
 *See "But a Thousand a Year," by Dr. Goler, and "The Influence of a Pure Milk Supply 
 on the Death Rate of Children" by Mr. Straus. 
 
66 BULLETIN No. 120. [November, 
 
 and the other 2.8 percent. And this milk was paid for at the rate 
 of ten cents per glass or forty cents per quart. 
 
 THE DIFFICULTIES OF THE CASE 
 
 Milk is a standard food in every family, and for little children 
 and some invalids it is a positive necessity. Considering the sur- 
 roundings in which milk must be produced and handled, it is pe- 
 culiarly difficult ta keep it clean. Milk is an excellent medium for 
 the growth of germs which are everywhere present, and the hot 
 months are the most favorable to bacterial growth. The death rate 
 of any city will show that more children die during July and August 
 than at any other time of the year, and that a majority of them die 
 from bowel trouble. What has already been accomplished toward 
 furnishing children with pure milk during the summer months has 
 greatly reduced this mortality. It is plainly the duty of every city 
 and of every citizen to see that the contamination of milk is reduced 
 to the lowest possible point. 
 
 WHY IMPROVEMENT COMES SLOWLY 
 
 It no doubt costs more money to produce clean milk than to 
 supply the usual quality, and the dairyman thinks he cannot afford 
 to improve his conditions. Consumers are desperately afraid of an 
 increase in the cost of this food. The fear that the price of milk 
 would be advanced has kept many a city council from passing an 
 ordinance requiring adequate milk inspection, and it also has pre- 
 vented health commissioners from enforcing inspection ordinances. 
 Such an attitude is manifestly absurb. Milk is one of the cheapest 
 foods on the table. The idea that great outlay for equipment is 
 necessary to produce clean milk is also erroneous. Milk of the best 
 quality may be produced in an ordinary barn if the proper care be 
 taken. The trouble has not been lack of expensive, equipment, but 
 lack of clean methods. 
 
 REQUIREMENTS FOR CLEAN MILK. 
 
 HEALTHY Cows 
 
 All cows that are weak, extremely thin, and coughing must be 
 removed from the herd. Milk from unhealthy cows is not safe to 
 use, and only cows in good health can make profitable use of the 
 food given them. The herd should be inspected at regular inter- 
 vals by a competent veterinarian. 
 
/po/.] MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 61 
 
 HEALTHFUL, BUILDINGS 
 
 It is necessary to have healthful buildings and to keep them 
 clean, but such buildings need not be expensive. The four essen- 
 tials are light, ventilation, a proper floor, and a comfortable tie. 
 Window glass is almost as cheap as lumber. The King system of 
 ventilation can be installed by any carpenter or by the farmer him- 
 self at the cost of 'a few feet of lumber and a few days' work. A 
 cement floor is but little more expensive than a good wood floor, 
 and is many times more durable. Planks laid over the cement where 
 the cows stand will prevent injury to the animals. A comfortable 
 tie is only a little more expensive than an awkward rigid stanchion. 
 A good swing stanchion is not uncomfortable to the cow. All of 
 these things could be put into the ordinary Illinois barn with but 
 little trouble, and would pay for themselves in less than a year in 
 the increased efficiency of the herd. 
 
 THE BARNYARD 
 
 Much of the dirt in milk comes from the barnyard. The cows 
 wade knee deep in mud and manure and carry this filth into the barn 
 on their legs, tails and udders. It is difficult to clean off and the 
 careless milker makes little attempt to prevent the constant shower 
 of dirt falling into the pail. The yard should be well drained and 
 graded up with cinders or gravel. If drainage cannot be obtained 
 in any other way, the rule should be, raise the barn and grade 
 up to it. 
 
 CLEANING THE Cows 
 
 Before milking the cows should be gone over with a brush and 
 all loose particles of dirt removed. This need not take more than 
 thirty seconds per cow. The cow's udder comes in contact with the 
 floor and cannot be cleaned by simply brushing. It is very import- 
 ant that the udder should be washed with a damp sponge or cloth, 
 and this may take thirty seconds more. The sponging will be doubly 
 effective if the long hairs around the teat and lower part of the 
 udder are cut short. Each man who is to milk twelve or fifteen 
 cows will need to spend twelve or fifteen minutes in cleaning them 
 This cleaning is very simple and inexpensive, and yet nine out of 
 ten farmers scout the idea as preposterous. Every farmer will 
 spend hours cleaning his horses, because he is ashamed to have the 
 public see them dirty. It would be much more reasonable to spend 
 less time cleaning his horses and more time cleaning the animals 
 that produce the milk his children are to drink. It is time for the 
 
62 BULLETIN No. 120. [November, 
 
 consumer to demand that every individual dairyman supplying milk 
 for city consumption shall use at least common decency in its pro- 
 duction. 
 
 Clean cows, clean clothes, and clean dry hands for the milker 
 should be the unvarying rule of every dairy. Special milking suits 
 should be worn and frequently washed. 
 
 UTENSILS 
 
 A small-topped pail would prevent a large amount of dirt from 
 falling into the milk. Pails, cans, strainers, coolers, and every other 
 utensil that comes in contact with the milk should be washed clean 
 and sterilized. Sterilizing means heating to 21 2F. It may be done 
 by boiling water or by steam. It cannot be done by starting with 
 boiling water in one can and pouring it from can to can to clean 
 half a dozen. The easiest way to do thorough work is to use steam. 
 
 COOLJNG THE MILK 
 
 Even with the best of care, a great many germs will fall into 
 the milk ; these will do little harm if they are kept from growing, 
 and this can be accomplished by cooling the milk quickly and keep- 
 ing it cold. The best results require that the cooling tank be kept 
 down to 5OF. If the well water is below 55F. and the milk is 
 quickly cooled to that temperature by stirring, it will do very .well, 
 although that is not an ideal cooling. If ice can be secured it 
 should be added to the water in the tank. Aeration in pure air 
 over a cool surface is beneficial but not absolutely necessary. 
 
 TRANSPORTATION 
 
 The milk should be put into bottles closed with paraffined paper 
 caps. This is the only practical method for delivering milk in the 
 best condition, uncontaminated by the dust of the street. In any 
 case, in order to protect the milk from the heat of the sun, the deliv- 
 ery wagon should be covered. It may be kept cool while on the 
 route by cracked ice put into the boxes around the bottles. When 
 milk is dipped from open cans into uncovered vessels more or less 
 dirt is almost sure to be in the pitcher or pan and more falls in from 
 the dusty air. 
 
 Milk that has been properly cared for at the dairy may be en- 
 tirely ruined by warming up to 7OF. on the wagon. Delivered at 
 such temperature it cannot be expected to stay in even fair condition 
 for many hours. 
 
/poT '.] MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 63 
 
 When the milk is hauled by the dairyman to the bottling plant 
 of a dealer, or to the train, the cans should be covered with a heavy 
 canvas, and it is still better to have a closely covered wagon. 
 
 Milk that is bottled in the country and shipped by rail is gen- 
 erally packed in iced boxes, and reaches the city in excellent con- 
 dition. 
 
 Milk shipped in cans on the ordinary milk train is not kept so 
 cool as it should be in warm weather. This Experiment Station 
 found by test that cans of milk shipped thus 40 miles into Chicago 
 warmed up from 56 at the farmer's spring house to 64 at the 
 train platform in Chicago. A dozen cans varied in temperature 
 from 62 to 7OF. This milk warmed up several degrees more 
 while going through the streets of Chicago to the bottling plant, 
 which is a severe strain on the keeping quality of the milk. The 
 railroad should provide refrigerator cars for summer use. The 
 milk reaching New York City from a distance of 350 miles is often 
 kept in better condition in refrigerated cars than milk shipped 50 
 miles in ordinary cars. 
 
 BOTTLING 
 
 The ideal way to deliver milk is in bottles, but this is true only 
 when the bottles have been properly treated. During these investi- 
 gations the writer found that very few dealers, especially in the 
 smaller cities, sterilized their bottles before filling. These bottles 
 when filled are left at hundreds of houses, and in some cases enter 
 sick rooms, or are washed in the same pans with dishes from sick 
 rooms; they are frequently used by the servants to hold all kinds 
 of mixtures, and sometimes are carried open through dusty streets 
 and stored in dusty rooms. It is absolutely wrong to fill any bottle 
 with milk without first washing it thoroughly and then subjecting 
 it to live steam for at least ten minutes. 
 
 DANGEROUS BOTTLING 
 
 In one Chicago bottling plant owned by a firm that operates a 
 number of wagons, the writer found a large truck loaded with bot- 
 tles ready to be filled. These were not even washed clean. The 
 means of cleaning were an almost hairless brush on a small turbine 
 wheel. The bottles were placed in lukewarm water, given a whirl 
 on the bald-headed brush, and rinsed in an adjoining tank, without 
 ever being put into water hot enough to scald the hands of the work- 
 men. In this same depot a shelf over the back part of the tank had 
 become so well covered with dirt that oats spilled there had taken 
 root and were growing luxuriantly. The horse stable was in the 
 
64 BULLETIN No. 126. [November, 
 
 same building with the bottling room, and separated from it by a 
 driveway from which open doors communicated with both. The 
 pig-pens, chicken sheds, and horse stables of the farmer are "inno- 
 cent bystanders" as compared with the evil possibilities in unster- 
 ilized milk bottles, such as were found in this place. 
 
 THE DUTY OF THE CONSUMER 
 
 Not only the producer and dealer but the consumer has some- 
 thing to do in securing a supply of clean, sanitary milk. He should 
 appreciate the superiority of good milk, should know what such 
 milk is and which dealers are selling it in his city. Every dairyman 
 who tries to meet the modern requirements of good milk should be 
 given trade in preference to the man who is wedded to unsanitary 
 customs. Many a consumer will use the product of poor cows 
 handled in unsanitary buildings, rather than pay a cent or two 
 more per quart for clean, safe milk. This is a direct bid for poor 
 milk. 
 
 If the consumer would visit the dairies of his city and find out 
 for himself how the milk is handled it would result in good to all 
 concerned. A number of milkmen have admitted that they would be 
 ashamed to let their customers see how the milk is produced. An 
 intelligent demand for clean milk would go far to improve the situ- 
 ation. It would at least set the dairyman to thinking if a few ques- 
 tions like the following were asked him : 
 
 "Are all your cows healthy ?" "Do you keep them clean ?" "Is 
 your barn light and well ventilated?" "Are your bottles sterilized 
 each time before filling ?" 
 
 If, in making a round of the dairies, the consumer should find 
 an up-to-date, sanitary place and see the extra care taken to produce 
 good milk, it is very likely he would be willing to pay a little more 
 money for such milk. 
 
 The consumer is often to be blamed for the milk souring quickly. 
 First-class milk left at his home in a clean bottle and at a low tem- 
 perature, may be sour or off flavor twelve hours later because it 
 was left standing in a warm kitchen for a few minutes, or was 
 poured out into a pan that had been washed in the dish-pan and 
 wiped on a towel that had done service for all kinds of dishes for 
 several days. Milk should not be left standing in the sun a minute 
 after the milkman leaves it. The consumer should have a place for 
 the milk inside the house or in the shade, and should see that the 
 deliveryman puts it there. It should be taken immediately to the 
 coolest place in the house and left in the bottle without removing 
 the cap until wanted for use, or he cannot blame the milkman if the 
 
/po/.] MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 65 
 
 milk spoils. The consumer does not deserve good milk unless he 
 discriminates in favor of such milk and takes the proper care to 
 keep it good after it reaches him. 
 
 At present prices the cost of milk produced in Illinois in such a 
 manner as has been recommended here, should not much exceed 8 
 cents a quart delivered, and at this price it is cheaper food than 
 meat. It cannot be produced and delivered for 5 cents; six cents 
 leaves too small a margin of profit for the honest dealer; 7 cents 
 will do in many localities. However, these prices do not apply to 
 special or fancy milk. When the people insist on having good milk 
 and are willing to pay a fair price for it, the milkmen will fall into 
 line quickly and supply the demand. 
 
 In one case a dairyman advertised the exact way in which he 
 produced clean milk, and offered it at 2 cents per quart above the 
 regular price. Soon he found more customers than he could supply. 
 
 THE DUTY OF THE CITY 
 
 All large cities have found themselves compelled to regulate and 
 inspect their milk supply. No officials of the Federal Government, 
 or even of the State Pure Food Commission, can visit any number 
 of towns often enough to be depended upon for regular inspection 
 of the milk and the dairies. This must be taken up vigorously by 
 each municipality itself. The city owes to its citizens such super- 
 vision as shall protect the lives of their children as well as guaran- 
 tee them the worth of their money spent for milk. 
 
 Inspection need not be made very often. In a city of from 10,- 
 ooo to 20,000 population, one inspector can gather all necessary 
 samples of milk, inspect dairy conditions, meats, fish, and water, be- 
 sides testing the milk. Good inspection means that a competent 
 person must be always on the lookout to see that proper regulations 
 are observed. Samples should be gathered every day in some part 
 of a large town (50,000 inhabitants) or once a week in all parts of 
 a small town. No time should be set for taking samples; the in- 
 spector should be irregular in his visits. The dairyman must never 
 know when the inspector is coming, but should understand that he 
 may come at any time. 
 
 The apparatus required for the analysis of milk is not expensive. 
 The butter fat and total solids may be determined by the use of the 
 Babcock test and the lactometer. These will eive all the informa- 
 tion necessary regarding the composition of the milk. The pres- 
 ence of preservatives may be detected by simple tests that anyone 
 may learn within a few hours. Often it will be found convenient 
 for a town to employ the high school chemist to do this testing. 
 The cost of all the apparatus needed will not exceed $25. 
 
 The city does not need to go into court to get rid of dishonest 
 dealers. All that is necessary is to publish the results of all an- 
 
66 BULLETIN No. 120. [November, 
 
 alyses and inspections, as soon as made, in the daily papers, naming 
 each dairyman or dealer in connection with the results concerning 
 his milk. The honest dealers will be glad to have the public know 
 the kind of milk they are selling. The people will soon stop buying 
 from the men who furnish a poor grade of milk, or who will not 
 clean up their dairies or plants. 
 
 City officials and consumers are here cautioned against accept- 
 ing pasteurization as a remedy for unsanitary methods of produc- 
 tion. Clean milk pasteurized is good, but impure milk cannot be 
 made right by pasteurization. Every firm that advertises pasteur- 
 ized milk should have its source of supply inspected as well as its 
 methods of pasteurization. 
 
 It is the duty of the city to make sure that its health commis- 
 sioner knows something about milk and has backbone enough to 
 enforce the law. One commissioner visited said that he did not 
 know anything about the milk sold in his town and did not want 
 to know. He said that he had enough to do without getting into 
 "that muss." Twenty-four samples collected in that town at a later 
 date showed 17 below the legal standard in total solids, 8 below in 
 butter fat, 7 containing formaldehyde, and all containing sediment. 
 Evidently it was a "muss." Another health commissioner wrote 
 the Dairy Department asking what preservatives, if any, could be 
 used in milk without being harmful and without violating the law. 
 And what seems stranger still, both these men were physicians. A 
 number of health commissioners absolutely refused to move in the 
 matter of milk inspection because they did not care to stir up the 
 enmity of the milk dealers. Such men should be sharply rebuked 
 and be made to give way to men who have some conscience and 
 courage. 
 
 DAIRY SCORE CARD 
 
 Note There is printed herewith a score card for dairies pre- 
 pared by the author of this bulletin and also for creameries, which 
 is a modification of the one suggested by Professor R. A. Pearson 
 of Cornell University, and in actual use in the City of Cleveland. 
 Since these were prepared the National Dairy Association has ap- 
 pointed a committee of which Professors Trueman and Pearson are 
 members, to consider and report at a later meeting upon the most 
 acceptable form of score cards. When the report will be made and 
 accepted is uncertain. In the meantime something of the kind is 
 needed. 
 
 Professor Trueman is a pioneer in the idea of a score card for 
 dairies and creameries, and the station prints the following as rep- 
 resenting the best available information up to the time of the prep- 
 aration of the text of this bulletin. 
 
 E. DAVENPORT, Director. 
 
zpo/.] MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 
 
 07 
 
 SCORE: CARD FOR DAIRY INSPECTION 
 Owner or lessee of farm, , 
 
 Town, State, 
 
 Number of cows, Quarts of milk produced daily, 
 
 Is product sold at wholesale or retail? 
 
 If shipped to dealer give name and address 
 
 Permit No Date of Inspection, 
 
 .190. 
 
 IV. Milkers 
 and 
 milking-. 
 
 V. Handling 
 the milk. 
 
 I. Health (No score will be given until all sick cows Per- 
 and protec- have been removed. All cows coughing feet 
 tion of the or emaciated, must be isolated and their score 
 herd. milk must not be used.) 
 
 Cows in good vigorous condition, not too 
 
 thin 2 
 
 Ventilation in stable 6 
 
 Ivight 4 
 
 Pure food and water 4 
 
 Comfortable barn, 4 
 
 20 
 
 II. Cleanli- Cows all clean 
 
 ness of the Stable clean 6 
 
 cows and Air pure, no unsanitary buildings, or man 
 
 their sur- ure pile within 200 feet of stable 3 
 
 roundings. Stable yard clean and well drained 3 
 
 20 
 
 III. Uten- Utensils clean, free from rust, sterilized 
 sils, their Pure water for cleaning, and protection 
 
 construe- of its source from contamination 6 
 
 tion, and Utensils constructed with seams filled 
 
 cleaning. with solder, so as to be easily cleaned. .. 2 
 
 Proper place for cleaning and storing 
 utensils, including steam boiler and ster- 
 ilizing oven 4 
 
 20 
 
 (All attendants must be healthy, and 
 must not live in a house where any com- 
 municable disease exists.) 
 Milking done with clean, dry hands, and 
 cows udder sponged or wiped with damp 
 
 cloth before milking 
 
 Special suits used for milking, or regular 
 
 suits well brushed 
 
 Use of small top milk pail 
 
 Prompt cooling to below S5F. and hold- 
 ing at low temperature 
 
 Handling milk in sanitary room 
 
 Protection during transportation 
 
 Total score. 
 
 10 
 
 5 
 5 
 
 20 
 
 10 
 5 
 5 
 
 20 
 
 100 
 
 Points 
 allow- 
 ed 
 
 Re- 
 marks 
 
 TOTAL SCORE 
 96 or above 
 
 90 " " 
 80 " " 
 Below 80 
 
 EACH DIVISION 
 18 or above 
 16 " " 
 12 " " 
 Any division below 12 
 
 DAIRY 
 
 Excellent 
 
 Good 
 
 Medium 
 
 Poor 
 
68 
 
 BULLETIN No. 120. 
 DIRECTIONS FOR SCORING 
 
 [November, 
 
 I. Health and 
 protection of 
 the herd. 
 
 Condition of cows: If vigorous and in fair flesh, 2; 
 if very thin, 1; if weak and thin, 0. 
 Ventilation: Good system, 6; poor system, 3; no 
 system, 0. 
 
 Light: 3 sq. ft. per cow, 4; 2 sq. ft. per cow, 3, one 
 sq. ft. per cow, 2; less than 1 sq. ft. per cow, 0. 
 Food and water: Pure, with source of water pro- 
 tected, 4; fair, 2; poor, 0. 
 Barn: Comfortable, 4; fair, 2; bad, 0. 
 
 Perfect 
 score. 
 
 II. Cleanliness 
 of the cows 
 and their sur- 
 roundings. 
 
 Cows all clean, 8; fairly clean, 4; dirty, 0. 
 
 Stable clean, manure removed twice daily, 6; 
 
 fair, 3; dirty, 0. 
 
 Stable air: Pure and free from dust, 3; fair, 2; 
 
 bad, 0. 
 
 Stable yard clean and dry, 3; fair, 2; bad, 0. 
 
 III. Utensils. 
 
 Utensils free from dents, and rust, and sterilized, 8; 
 in fair shape, 4; bad and not sterilized, 0. 
 Pure water, 6; fair, 3; bad, 0. 
 
 Utensils constructed with seams filled with solder, 
 2; bad construction, 0. 
 
 Proper arrangement for cleaning and sterilizing, 
 including washing sink, steam boiler, and ster- 
 ilizing oven. 
 
 IV. Milkers 
 and milking. 
 
 Milking done with clean, dry hands, udder spong- 
 ed clean, foremilk rejected, 10; udder brushed but 
 not sponged, hands clean, foremilk -rejected, 6; 
 udder fairly clean, other items all right, 4; all 
 points of clean milking, disregarded, 0. 
 Clean suits for milking, 5; fair, 3; bad, 0. 
 Use of small top pail, 6 in., with hood, 5; small top 
 6 in., no hood, 3; 8 in. top, 2; large topped pail, 0. 
 
 V. Handling 
 the milk. 
 
 Prompt cooling to below 55F., 10; cooling not 
 prompt but within an hour or two, 5; neither, 0. 
 Room plean, well ventilated for handling milk, 5; 
 fair, 3; bad, 0. 
 
 Covered wagon, 5; milk covered with heavy can- 
 vas, 3; no covering, 0. 
 
I90/.] 
 
 MILK SUPPLY OF CHICAGO AND TWENTY-SIX OTHER CITIES. 
 
 69 
 
 CITY OF 
 
 Public Health Department 
 
 SANITARY INSPECTION OF CITY MILK PLANTS 
 
 Owner or manager, Trade name, 
 
 City, Street and No. , State, 
 
 ( Milk, 
 
 Number of wagons, Gallons sold daily: j 
 
 ( Cream, 
 
 Permit or license No., Date of inspection,, 190. 
 
 Score 
 
 Milk Room Per- Al- marks 
 
 feet lowed 
 
 Location 10 
 
 Construction, ") 
 
 Floor (3)...... ' 10 
 
 Walls and ceiling (3) I ' ' 
 
 Drainage (4) J 
 
 Cleanliness 
 
 Light and ventilation 
 
 Equipment: 
 
 Arrangement (3)., 
 
 Construction 
 
 Sanitary (2) 5> 20 
 
 Durability (2) 
 
 Condition (3) 
 
 Cleanliness (10) 
 
 Milk 
 
 Handling (12) ) 20 
 
 Storage (8) j 
 
 Sales Room 
 
 Location (2) ") 
 
 Construction (2) ! 10 
 
 Equipment (2) j 
 
 Cleanliness (4) J 
 
 Wagons 
 
 General appearance (2) ) 
 
 Protection of product (3) ] 10 
 
 Cleanliness (5) 
 
 Total 100 
 
 Sanitary conditions are: Excellent, Good, Fair, Poor. . 
 
 Suggestions by inspector: 
 
 (Signed) 
 
 Inspector. 
 
70 BULLETIN No. 120. [November, 
 
 DIRECTIONS FOR SCORING 
 MILK ROOM 
 
 Location: If not connected by door with any other building, and surroundings 
 
 are good, 10; when connected with other rooms, such as kitchen, stables, 
 
 etc., make deductions according to conditions. 
 Construction : If good cement floor, and tight, smooth walls and ceiling, and 
 
 good drainage, allow 10; deduct for cracked or decayed floors, imperfect 
 
 wall, ceiling, etc. 
 
 Cleanliness If perfectly clean throughout, allow 15 ; deduct for bad odors, 
 unclean floor and walls, cobwebs, unnecessary articles stored in room, etc. 
 
 Light and Ventilation : If window space is equivalent to 15 percent or more 
 of the floor space, allow 5 ; deduct I point for every 3 percent less than 
 the above amount. 
 
 Equipment : 
 
 Arrangement : Allow 3 points for good arrangement ; if some of the equip- 
 ment is out of doors or so placed that it cannot be readily cleaned, make 
 deductions according to circumstances. 
 Condition : If in good repair, allow 4 points ; make deductions for rusty, 
 
 worn-out, or damaged apparatus. 
 Construction : 
 
 Sanitary If seams are smooth and all parts can be readily cleaned, 
 
 allow 2 ; deduct for poor construction from sanitary standpoint. 
 Durability If made strong and of good material, allow 2 ; deduct for 
 
 light construction and poor material. 
 
 Cleanliness If perfectly clean, allow 8 points; make deductions ac- 
 cording to amount of apparatus improperly cleaned. 
 
 MILK 
 
 Handling: If milk is promptly cooled to 5oF. or lower, allow 12 points; or 
 if pasteurized at a temperature of I49F. or above and promptly cooled 
 to 50 or lower, allow 12 points. Deduct I point for every 2 above 50". 
 If milk is pasteurized imperfectly, deduct 6 points. If milk is improp- 
 erly bottled or otherwise poorly handled, make deductions accordingly. 
 
 Storage: If stored at a temperature of 45F. or below, allow, 8 points. Deduct 
 i point for every 2 above 45. 
 
 SALES ROOM 
 
 Location : If exterior surroundings are good and building is not connected wit h 
 
 any other undesirable conditions, allow 2 ; for fair conditions allow I ; 
 
 poor conditions, o. 
 Construction : If constructed of material than can be kept clean and sanitary, 
 
 allow 2 ; for fair construction allow i ; poor construction, o. 
 Equipment: If well equipped with everything necessary for the trade, allow 2; 
 
 fair equipment, I ; poor equipment, o. 
 Cleanliness : If perfectly clean, allow 4 points ; if conditions are good, 2 ; fair, 
 
 i ; poor, o. 
 
 WAGONS 
 
 General Appearance: If painted and in good repair, allow 2 points; for fair 
 
 condition, i ; poor, o. 
 Protection of Product : If product is iced, allow 3 points ; well protected but 
 
 not iced, i ; no protection, o. 
 Cleanliness: If perfectly clean, allow 5; good, 3; fair, 2; poor, o. 
 
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