when it reaches the market. The only exception is that in some creameries part of the morning's milk brought is kept at the creamery for shipment on the following day. This milk is, of course, forty-eight hours old when it reaches the consumer. The long haul milk is much longer in transit, leaving the station at about 8 o'clock A. M., while the short haul milk leaves the station at from 4 to 6 o'clock P. M. The milk from long distances is, in some cases, better cared for than that from nearby points. The milk must be rapidly cooled in order to ship it at the early hour necessary, and the cars must be thoroughly cooled in order to keep the milk in good condition for so long a time.

"The New York Central Railroad, the West Shore, the New York, Ontario and Western and the Erie Railroads are the greatest milk carriers.

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'During the past summer, under authority from the New York State Board of Health, I made inspections of the various milk producing sections of this State, and,

also to some extent in New Jersey and Pennsylvania, with a view to ascertaining the methods of producing and handling the milk and to find out what improvements could be made. I first, in company with an inspector from the New Jersey State Department of Health, made inspections of the premises referred to in Jersey City.

and Secaucus, where milk is produced and hauled in wagons to customers in New York City. Conditions here were found to be very bad in many cases. The Secaucus places were upon the Hackensack swamp. Cows were kept in poorly drained and ventilated stables; manure was piled against the sides of stables and the water used for washing utensils and for the cows was drawn from wells so near the stables that

the water was found to be contaminated. The accompanying photograph, K 2, shows some of the worst conditions. In this the well from which water was drawn for all purposes is shown to be between the stable and the pile of manure at the side of the buildings.

"In photograph K 4 the pump at another farm is shown close to the stable; and in K 5 and 6 the conditions in another stable where the manure is piled against the stable, and the drainage is toward the well-not shown.

"In this case the cows were milked in the stable itself, in the midst of filthy surroundings.

"In my opinion milk so produced was unfit for use, and a report obtained from the New Jersey Board of Health being of similar import, the permits for the sale

of milk from these premises were revoked, and, the sale continuing, arrests were made. For various reasons only one case was held for Special Sessions court. This case was taken by counsel for the defendant to the Court of Appeals on the ground that no right existed with the Board of Health to regulate the sale of milk by permits, and the case has not yet been settled.

"During the summer I went into those sections producing milk and shipping it on the Harlem Railroad, the New York Central, the West Shore, the Ulster and Delaware, the Chenango branch of the West Shore, the Ontario and Western, the Erie, the Delaware, Lackawanna and Western and the Lehigh Valley Railroads, visiting Westchester, Putnam, Dutchess, Orange, Tompkins, Oneida, Delaware, Schoharie, Chemung, Tioga and Madison Counties.

"One of the worst features about the shipment of milk is the condition in which the cans are returned to the country from the city. Cans are not washed when empty in the city, not even being rinsed, consequently they remain with milk adhering to the sides, and frequently with a quantity of sour milk in them. Since empty cans are not gathered every day by the dealers, it frequently happens that

cans are returned to the country which have been empty from four to five days, and they become very offensive. A few dirty cans and bottles are shown in Photograph K 81.

"The method of handling milk by the farmers is, that the cows are milked night and morning, the milk is strained through cloth or wire strainers, or both combined, into the cans, which are frequently set in the stable. Some more progressive farmers take the milk away from the stable for straining, and some have milkhouses where this is done. Unless it is to be hauled to the creamery both night and morning, as some creameries require it to be done, the night's milk is then set away for cooling at the farm.

"The old method of cooling, still in use, is to set the cans in a spring, or a box through which spring water flows. The cover is left off or loosely placed upon the can, and frequently the milk is stirred while cooling. Few springs are cold enough to satisfactorily cool milk, and ice is now being used to a greater extent. The aerator is also used to some extent, in which the milk flows in fine streams over a water or ice-cooled surface. Photograph K 15 shows a springhouse with cans of milk set in the box for cooling.