It is, I think, a statement which will be accepted by all that it is possible in this country to secure and keep a sufficient number of healthy cows to give the milk supply of the nation. Therefore, it is the duty of the state, either by municipal, state, or federal inspection, to eliminate, as far as possible, and, if necessary, at the expense of the state, every diseased animal from the dairy herd. The farmer whose herd becomes infected through no fault of his can justly claim a compensation for the destruction of his animals for the common good. There is, perhaps, no more important point connected with the keeping of sanitary conditions than the proper inspection of the dairy, not only furnishing milk for family use, but especially for sale. It is the plain duty of every municipality and state to prohibit the sale of milk to its citizens from dairies which are not periodically and frequently subjected to the most rigid expert inspection. Such inspection would not only secure the health of the animals but tend directly toward the cleanliness of the dairy. Only by the exercise of unusual care is it possible to keep milk from becoming contaminated. =Preparation of Milk.=--Every part of the animal, especially the udders, should be kept scrupulously clean by proper currying and washing. The milk should be collected in vessels with as small an orifice as possible. As soon as drawn the milk should be strained and artificially cooled to a temperature of at least 50 degrees F., if not lower. A convenient apparatus for cooling the milk is shown in Fig. 14. In this condition, without being exposed to infection and being protected from every point by closed vessels, stoppered when necessary by sterilized cotton, the milk is conducted into sterilized bottles and again stoppered with a sterilized cork of some description. The milk is kept cold until delivered to the consumer and by the consumer should be kept cold until used. By following these precautions it is possible to deliver a pure, wholesome, unpasteurized milk in a condition which keeps practically unchanged for even a longer period than twenty-four hours. [Illustration: FIG. 14.--APPARATUS FOR COOLING MILK.]