portant, since farm milk, although superior in other respects, lacked that keeping quality which is one of the essential requirements in milk intended for city consumption. This aim was attained by making it immediately incumbent upon the directors of the affiliated dairies to inspect the milk at the sources of supply, according to definite instruc

tions given them by the government inspector of dairies. The inspectors visit the various stables, criticise the condition of the stock and the cleanliness of the barn, etc., and make the owners remedy any existing defects or introduce needed improvements. They also supervise the feeding and care of the cows, as well as the milking. The fundamental principles which must govern the manner of feeding, tending and milking the cows, are thoroughly explained by the government inspector to the members of an affiliated dairy when such a one is established. Each member is supplied with a book in which is entered the daily amount of milk delivered, and to this book is appended a printed list of regulations, compliance with which is legally obligatory. The government inspector further has the duty of visiting and inspecting the various dairies at regular intervals, and of rendering reports of such visits both to the provincial diet and to the directorate of the Dairy Company of lower Austria. Veterinary inspection of the milch cows has likewise been introduced.

The new-drawn milk must be delivered at the local depot after each milking, if possible while still warm from the cows. It is then measured, tested, purified and cooled, and if not sent off immediately it is placed

in the front compartment of the refrigerating room until shipped. The local depot in which the milk is received and treated is a building which in every particular conforms to modern requirements. Each affiliated dairy has such a depot, which comprises ice-house, cooling compartment, wash-house and the necessary apparatus, such as pipe systems for cool

ing, strainers for purifying the milk, apparatus for determining the percentage of fat, lactometers and thermometers for testing the milk, as well as centrifuges and the requisite appliances and apparatus for buttermaking. Since the milk delivered to the local depots by the various members must be transported to the railway station to be shipped to the central depot in Vienna, the affiliated dairies have wagons which can be covered, to protect the milk against the heat of the sun. The value is fixed according to quantity and percentage of fat, the latter being determined by the government agricultural chemical laboratory in Vienna. The average contents of fat, according to the laboratory's findings, are as follows:

The amount of impurities contained in the milk from each producer furnishes a criterion by which are judged the care and cleanliness observed in milking. The high state of purity in which the milk from the various dairies reaches Vienna may be seen from the following table, which gives (in milligrams) the amount of impurities contained in one liter of milk, and showing comparison with various German cities. These investigations were likewise conducted by the agricultural chemical laboratory in Vienna:

In the central depot, however, the milk undergoes still further purification, so that on reaching the consumers it contains only a mere fraction of a milligram of impurities per liter.

When the milk reaches the central depot in Vienna it is poured into a large vat and weighed. The vat is provided with a system of strainers and close-meshed gauze for purifying the milk. The gauze is renewed every time after it has been used, and before being used again it is carefully washed and sterilized in live steam. The purification process gives very gratifying results. The milk, which is already in a high state of purity when it reaches the central depot, contains only from .3 to 1 milligram of impurities per liter after having undergone the additional purifying process in the central depot. From the weighing vat the milk is led into the pasteurization apparatus, where it is heated to 70° C. The receiving hall contains three such pasteurizers.

Although the control exercised by the affiliated dairies, the government inspector and the veterinary surgeons aims at excluding milk from farms or barns in which contagious diseases prevail, it is not impossible, in view of the great prevalence of tuberculosis among milch cows, that milk from diseased cows may reach the dairy. For this reason the

entire quantity of milk intended for direct consumption is pasteurized at 70° C., whereby all disease-producing organisms that may be present,

but especially the tubercle bacillus, are rendered harmless without the milk undergoing any essential changes, either physically or chemically. After pasteurization the milk is pumped on to the pipe coolers, where it

is rapidly chilled to from 2° to 4° C. (35.6° to 39.2° F) and thoroughly aired. From the coolers the milk is run into large galvanized-iron vats,

from which it is poured into cans or bottles. The latter process takes place by means of bottling apparatus. Immediately after having been. filled the bottles are stoppered-by means of machinery - with paraffined paper stoppers, which bear the date of bottling.

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After pasteurization a certain quantity of the milk is creamed through two centrifuges, and divided into whipping cream (30 per cent. fat), cream (16 per cent.) and coffee cream (10 per cent.), as well as skimmed milk. These products are each cooled to a low temperature in separate

Before Pasteurization.

Since Pasteurization.

1st Year of Life.

2d Year of Life.

1st Year of Life. 2d Year of Life.

A W

Chart showing the mortality of bottle-fed infants in Vienna before and since the system of pasteurization was introduced. The dotted line in the first column indicates the mortality of breast-fed children.

50

40

30

20

10

0

apparatus immediately after the centrifugal process. The various kinds of cream are bottled by machinery, while the skimmed milk is led into a separate compartment and poured into cans which are plainly marked "Skimmed Milk" in red labels. The skimmed milk is utilized by bakers in the making of fine pastry, etc., any surplus amount being made into whey cheese. Unsold cream is made into butter.

The central depot contains bathrooms, and a medical examination room in which all employees who handle the milk are periodically examined by a municipal health officer. Persons suffering from tuberculosis or other contagious diseases are excluded. Both male and female employees are enjoined to bathe regularly.

Separate from the other departments is the room in which the milk for children is handled. For this purpose is used the milk from only one dairy, the cows supplying which are tested with tuberculin, to make certain that they are free from tuberculosis, and kept under rigid inspec