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Sanitary Administration.
39
Milk and Dairies Bill of 1912 becomes law, some amelioration of
the conditions under which milk is produced may be obtained; but
the question of getting the genuine article and bacteriologically
pure could only be settled by having a certified milk supply,
which means that the cows, premises, workmen, farms, utensils, etc.,
must be certified as above suspicion in cleanliness and appointment,
and that the milk, in addition to being chemically pure, be
of a fixed standard of bacteriological purity. This certificate would
only be given by a Government Department such as the Board of
Agriculture. Milk of this quality would cost about 8d. a quart
instead of 4d. The milk supply will not be pure until it can be
sent in bottles from the farm to the consumer, so avoiding the
contamination by churns and middle men.
The Dairy Farmer would have to see that:—
(a) The cows are healthy and tuberculin tested.
(b) The cows' food is approved by the Station Superintendent.
(c) Milk not used during calving period.
(d) Employees free from infectious disease.
{e) Cows milked only into covered pails, and only utensils
used which have been provided by the Central Station.
(f) Milk cooled with ice.
What the Milk Station does:—
(a) Furnishes pure water supply.
(b) Furnishes superintendent trained in sanitary science and
a force of employees for milk handling.
(c) Furnishes separate rooms for receiving milk, washing and
sterilising utensils, cooling and bottling of milk, etc.
(d) Furnishes steam boiler, power plant, apparatus and
machinery for washing, sterilising, bottling, cooling, and equipment
for shipment of milk.
(e) Furnishes laboratory for bacteriological and chemical
testing of samples taken from all dairy farmers daily.