the milk. In cities it is very convenient to send a specimen of the
milk to the laboratories to be examined by experts, who will gladly
render a report to both physician and mother.

The lactometer is a little instrument used to estimate the specific
gravity of milk. An ordinary urinometer such as used by physicians
in estimating the specific gravity of urine may also be used. The
specific gravity of cow's milk should not register below 1028 or above
1033.

[Illustration: Fig. 11. A Sanitary Dairy

_Courtesy of Lakewood Farm_

_Courtesy of Lakewood Farm_]

HERD MILK

Milk from a single cow is not to be desired for baby's food because of
its liability to vary from day to day, not to mention the danger of
the cow's becoming sick. Authorities have agreed that herd milk of
Holstein or ordinary grade cows is best for infant feeding. This
mixed-herd milk contains just about the proper percentage of fat;
whereas, if Jersey milk must be used, some of the cream should be
taken away. Our milk should come from healthy cows which have been
tested for tuberculosis at least every three months.

Annatto is sometimes added to milk to increase its richness of color.
To test for annatto proceed as follows: To a couple of tablespoons of
milk add a pinch of ordinary baking soda. Insert one-half of a strip
of filter paper in the milk and allow it to remain over night. Annatto
will give a distinct orange tint to the paper. The commonly used milk
preservatives are boracic acid, salicylic acid, and formaldehyde, any
of which may be readily detected by your health officials.

SANITARY DAIRIES

In close proximity to most large cities there is usually to be found
one or more sanitary dairies. It is a joy indeed to visit a farm of
this kind with its airy stables and concrete floors, which are washed
with water coming from a hose. The drainage is perfect--all filth is
immediately carried off (Fig. 11). The cows are known to be free from
tuberculosis, actinomycosis (lumpy jaw), and foot and mouth disease.
The milkmen on this farm wear washable clothes at the milking time,
and their hands are painstakingly cleansed just before the milking
hour. Previous to the milking the cattle have been curried outside the
milking room and their udders have received a careful washing. The
milkman grasps the teat with clean hands, while the milk is allowed to
flow through several thicknesses of sterilized gauze into the sanitary
milking pail. This