If we can't get good milk we can do without it, for it is not a necessary food, but we can get good milk if we make the effort. If the milk is filthy, boiling or pasteurizing does not remove the dirt. Gauthier says of pasteurization: "Sometimes it is heated up to 70 degrees (Centigrade) with pressure of carbonic acid. But even in this case pasteurization does not destroy all germs, particularly those of tuberculosis, peptonizing bacteria of cowdung, and the dust of houses and streets, etc." Even boiling does not kill the spores of bacteria unless it is continued until the milk is rendered entirely unfit for food. To kill these spores it is necessary to boil the milk several times. The spores are small round or oval bodies which form within the bacterial envelope when these micro-organisms are subjected to unfavorable conditions. The spores resist heat and cold that would kill almost any other form of life. When conditions are favorable they develop into bacteria again. After heating, the cream does not rise so quickly nor does it separate so completely as it does in natural milk. This is due to the toughening of the casein in the milk. Heating partly disorganizes the delicately balanced salts contained in the milk. The result is that they can not be utilized so easily and completely by the body, for the human organism demands its food in an organic state, that is, in the condition built up by vegetation or by animals. We may consume iron filings and remain anemic, in fact, the effect the iron medication has is to ruin the teeth, digestive organs and other parts of the body as a consequence. But if we partake of such foods as apples, cabbage, lettuce and spinach, the necessary salt is taken into the blood. Heating milk also makes it constipating. True, normal people can take boiled milk without becoming constipated, but how many normal people are there? We are sorely enough afflicted in this way now. Let us have a supply of natural milk or go without it. It is not my desire to convey the impression that it does any harm to scald or boil milk occasionally, but if done daily it does harm, especially to the young. Scalded milk has its proper place in dietetics. Occasionally we find a person who has persistent chronic diarrhea. If he is in condition to eat anything, this annoying affliction is usually overcome in a reasonable time if the patient will take boiled or scalded milk in moderation three times a day, and nothing else except water. How are we to obtain good milk? We can do it by using common sense, care and cleanliness.