Evening journal., 1919-01-22

10 rise at 8 o'clock In the morning dur
ing six months OF the year to catch the
farmers coming to town in wagons.
These farmers are the most difllcult
problem; they have literally no pro-
vision for keeping the milk at the re-
qulred 80 degrees, and they have a
cheerful way OF filling the unwashed
milk bottles left over night on our door
steps, quickly inserting a cap. and there
you have your nice new milk all in
oculated with dust germs and other
things which I'm too police to men
tion-(Do help the milkman TO mem
straight by doing your part anyhow.
by properly washing and scalding the
bottles before they leave your kit
chem
Next to the wagon delivery, trucks
and transportation companies figure
among the difficult situations. It Is
absolutely essential that clean, sealed
cans, proper refrigeration, reasonable
schedules and suitable sheds and un-
loading places be provided. What one
Of us is not familiar with the huge
trucks that come charging in the pike
filled with cans which are exposed to
the freezing blast or the summer sun.
Moreover, those same cans have proba-
bly, been waiting for hours on way
side platforms-an easy mark for
tramps or passers-by who may refresh
themselves casually from the convent
ent tops, or commit even worse depre-
dalton upon their contents.
III milk comes in trains or upon troll
ly cars, II stands perhaps by the radi-
81, In, Nad ~ e a
even when the outside temperature is
low, the milk is above a safe shipping
temperature. All sorts Of things are
piled In with, or on top Of the milk
cans. and here too the most disgusting
and dangerous conditions obtain-the
tasting Of milk by placing dirty fingers
in the cans. the filling Of bottles by
dropping the bottle into the can by
means Of string, the drinking OF milk
from the lid. and pouring OF the residue
back into the can, etc.
The milk shops are also very un-
prepossessing, II you take time 20 con-
slider them. Think Of the Odor that
greets one when entering even the
higher class Of milk dispensary. IL is
Illegal here 10 sell loose" milk In less
than five-gallon lots, and the rules
governing the equipment Of shops deal
ing in milk are sufficiently strict. as
you may see by referring TO page 10
Of your City Ordinance.
"As a matter Of fact however, walk
down into Browntown or over Third
street bridge, or in the neighborhood
Of Second and Shipley Streets, or up in
the better parts Of town, and see IL
you can't get a pitcher filled at any
milk store. In the poor parts Of tow
the majority continue the sale Of loose
milk. The refrigerator boxes, where
such exist, are sometimes so contain
mated with sour milk that the odor
permeates the whole shop. The dip
pers are laid down on the counter be
tween times and the utensil TO be. filled
Is held over the can while the milk is
poured in, so that any overflow may
safely drain back into the can carrying
germs and dirt from the vessel, the
hands OF the dispenser, and often con-
tagion when Illness and disease are
abroad.
"The majority Of such milk shops do
a mixed business, usually handling deli
catessen, meats, fish and groceries, and
often cigars, candy, wood and coal
MIX Is dispensed by any MEMBER OF
the household who hears the shop bell
ring, whether he or she have clean or
dirty hands, and even clean hands are
apt 70 receive a surruptltious wipe for
good measure, on the apron OF pants
Of the dispenser.
Now ! don't want 10 dwell upon
what you probably know and resent
as much as I do. but ! cannot help
what we are going 10 do
about it. May ask your patience while
| offer a few suggestions2
in order TO raise the standard OF
our milk supply. two things are nee
legislation and strict en-
Of the law; almost phenom-
email Improvement in our present con-
iiiion would result from enforcing the
present law; but 10 insure our future
we must make it more comprehensive
and provide even higher standards. Al
WAYS bear in mind the fact that stand
ard requirements really express inferi-
erity. The standard is the lowest grade
that the law will permit.
From an honest health standpoint
there are only two classes OF milk
good and bad-but perhaps the most
practical classification has been ad-