=Sanitation.= Sanitation means “pertaining to health.” Clean milk might be unsanitary for it might contain injurious bacteria. Bacteria are plants. To avoid infecting milk with bacteria which cause souring and decay we can not depend upon cleanliness alone. The first few streams of milk from each teat of the cow will be found already infected to a considerable extent. In certified dairies the first streams of milk are never used. When cows are not milked dry at each milking there is a considerable development of bacteria that takes place in the teats and udder. Careless milkers have their trouble starting before the milk leaves the udder. Various diseases infect the milk of the cow. Milk from cows with garget or diseased udders causes sore throats in children and should never be used as food. Dirt that gets into milk is of itself objectionable, but it is also one of the greatest sources of infection. Milk utensils should be sterilized. This may be done by the use of a chlorine solution called Bacilli-Kill, by boiling water, or by the direct rays of the sun. Most sterilization is not perfect and even the dust particles in the air contain enough bacteria to, in a measure, re-seed any surface. Bacteria can not grow without moisture. If utensils are not washed perfectly and food particles are left for bacteria to grow on, there will immediately start a new development from the re-seeding that will take place after the sterilization. Tin cans can not be washed well enough to make them perfectly free from foodstuffs on which bacteria may live. When milk dealers put cream in cold storage, expecting to hold it sweet for as long as two months they use cans that have never been used before. A metal surface is rough and I know of no way to wash a milk can as perfectly as a milk bottle. The milk utensils should be thoroughly cleaned with washing powder, rinsed thoroughly with boiling water, then carefully dried. In the operation of cleaning cans the most difficult thing to do in a factory is to get the can properly dried. When it cools down there is likely to be a certain amount of moisture deposited on the inside of the can and there is always enough food left on which bacteria may grow if the can is moist. In milk plants we sterilize all equipment just before using. Cans washed and sterilized at the plant and used on the farm twenty-four or thirty-six hours later become rancid because of being shut with moist air in them. It is our ambition to sometime be able to send cans to the farmers that will remain perfectly sweet, dry and sterile, even if they are kept closed for a week. But now we must confess to imperfection, and cans that get stale before being used are perhaps the greatest menace to our milk supply. If a farmer can set these cans in the sun with the lid off, it will help greatly. If he can scald them with boiling water just before he uses them, it will help even more.