There are, however, some serious objections to this method of treating milk, which have been and probably will continue to be sufficient to prevent its wide extension. The first is that such milk appears to be slightly less digestible than raw milk. Over this matter, however, there has been and still is a great diversity of opinion, and many claim that there is really no difference in the digestibility. It is a matter of comparatively little importance, however, at least for adults and healthy children, for the sterilized milk can be digested, and the slight difference in ease of digestion probably has little significance unless it be for weakly individuals. Secondly, the taste of the sterilized milk is that of boiled milk, and this is rather unpleasant to most people. Probably a majority of our people, if called upon to drink sterilized milk or none at all, would prefer to give it up entirely. This is really an almost insurmountable obstacle to the wide extension of the use of sterilized milk, at least for the present generation. Those who have accustomed themselves to the taste of raw milk will not drink sterilized milk, and, if they do not dare to drink it raw, will not drink it at all. If infants are brought up on sterilized milk the next generation may look upon the matter differently, since the taste can be cultivated. The third objection to sterilized milk is its cost, which pretty effectually prevents its wide use. Here is probably the real reason why the sterilized-milk industry has not extended more rapidly than it has. The cost of the milk that has been subjected to the treatment above described is considerably above that of ordinary milk, and the size of the pocketbook is commonly a matter outweighing, with most people, even matters of health. When raw milk can be purchased at half the price of sterilized milk, or even for a cent or two less, it will be purchased almost uniformly by the bulk of people, rather than the more expensive sterilized milk. Thus it happens that, in spite of the fact that sterilized milk can be purchased easily in most European cities, the business is not a large one. Probably not one quart of sterilized milk is sold to a hundred quarts of raw milk, even in cities where the business is best developed.