bacteriological examinations of the Pasteurized milk. The most important feature in this undertaking is that the company furnishes the city with milk at the same price as that furnished by the other companies without Pasteurization. It seems strange that this can be done, for the Pasteurization of course costs something. But the explanation is essentially that heat is cheaper than cold. Because of the subsequent Pasteurization this company does not feel it necessary to demand that the milk should reach them in as cool a condition as is required by the other companies. While their business rivals insist that they shall receive milk not warmer than 4° C., this Pasteurizing company receives it as warm as 10° C., and this saving in the cooling largely pays for the Pasteurization. The mechanical bottling enables them to employ a cheaper grade of help than is necessary when the milk is peddled in carts. The results of this endeavor to furnish safe milk are in quite decided contrast to those connected with sterilized milk. Sterilized milk has now been on the market for quite a number of years, but, in spite of the fact that it can be readily bought in most cities, the actual business is small. The largest milk-supply company in Europe has a demand for only a few hundred quarts per day. This company in Copenhagen offers to the public a milk which has the taste of fresh milk and which has been so treated as to have all pathogenic bacteria within it destroyed, and at the same time the other bacteria greatly reduced in number. This milk it sells at the same price as ordinary milk. As a result its business has rapidly grown, and instead of supplying a few hundred quarts it sells some thirty thousand daily, and the amount of milk handled is increasing with great rapidity. It probably sells more Pasteurized milk than all the sterilized milk sold in Europe. It would thus seem that we have here actually a practical method of dealing with the new problem of the milk supply. That it is practical is manifest from the actual results in this institution in Copenhagen. Whether it is regarded as satisfactory will of course depend upon our standpoint. Those that insist that the milk must be freed from all danger, and hence deprived of all bacteria, will not regard this method as satisfactory. But probably every one will recognize that milk thus treated is very much safer than raw milk, and that dangers from typhoid epidemics and tuberculosis are removed, even if they do not admit that intestinal troubles are thus avoided.