I have, in my practice, often come in contact with people who were informed by their milkmen that certified milk required no boiling or sterilization. Some people are impressed with the idea that certified milk has already undergone some sort of preparation. The fact that in these days milk laboratories can be found in many large cities, may easily bring confusion of mind as to “what the milk is certified for,” especially to those who are not acquainted with the preparation of milk and do not know the difference between raw and sterilized milk, if they buy it. Such instructions should be given by better authorities than those who deliver milk, or the label should state “what the milk is certified for.” Certified, or any other raw milk, which is over eight hours old, is not a fit food for infants. BOILED MILK AND CREAM FOR TABLE USE. Put the desired amount of milk or cream, or mixed milk and cream, into a clean saucepan, stir over a hot fire until it reaches the boiling point or to about 200°F. Then pour into a pitcher and set in a pan of cold water; stir until the milk is cold. Set on ice or in a cold place for 24 hours. Milk prepared in this way is the only wholesome kind to use in addition to boiled cereals and fruit puddings. It is also often preferable to raw cream and milk, in combination with raw fruits. If the milk is to be used on cereals for the morning meal, it can be reheated or used directly after boiling. If hot milk is added to cereals, the sugar will not be missed. If boiled milk or cream has stood for 24 hours it has become unfit for further use unless it is reboiled. If putrefaction has set in, boiled milk can become more dangerous as a food than raw milk which has stood for the same length of time; therefore careful handling of boiled milk as well as other boiled foods is of the utmost importance. (See Chapter on Hygiene and Economy, under Left-Overs.)