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but, unfortunately, the necessity for scrupulously clean
bottles has not yet been fully recognised by some members
of the trade who fail to realise that you cannot cleanse milk
bottles in dirty water—sometimes hot, more often tepid and
occasionally cold. Efficient apparatus is needed for this purpose,
and fortunately there is on the market apparatus suitable
for the needs of small and large businesses. The small
man often sells milk in bottles because he believes his customers
like it, but he doesn't provide the necessary facilities
for ensuring that the bottles are clean. He postpones the provision
of appliances until his business improves. The
inspector is kept busy reminding the purveyors that scalding
water is a very necessary adjunct to a milk business, and that
a plentiful supply is needed if properly cleansed and safe
utensils are to be used.
Generally speaking, the results of the year's working
show that a higher standard of cleanliness is now being maintained
by our milk purveyors.
The Milk (Special Designations) Order, 1923. This order
provides for the issue of licences for the production, bottling,
and sale of " designated" milks which may be sold under
one of the following descriptions:—Certified, Grade A, Grade
A (Tuberculin Tested), Grade A Pasteurised, and
Pasteurised. Only 26 applications for dealers' and supplementary
licences were received by the Council during the
year, and all were granted. As will be seen from the following
Table, No. 32, the total licences in force at the end of the
year was 26, compared with 9 at the end of 1925. The total
amount received in fees was £5.
At the request of the Ministry of Health, five samples of
certified milk were submitted for bacteriological examination.
All were reported up to standard.