Sir Richard Douglas Powell, in his lecture to the Congress of the Sanitary Institute at Glasgow, in July, 1904, said: “There can be no doubt that scientifically conducted dairy farms on a large scale, with urban depots for the reception and dispensing of pure milk in clean bottles at a fair price to the poor, would pay, and would be a most laudable employment of the municipal enterprise that is often devoted to matters of much less urgent public interest and importance. Apart from the primary benefit of affording a pure milk supply at a fair price, the object lesson to mothers and families in food cleanliness would be beyond price.” Mrs. Watt Smith, an expert employed by the _British Medical Journal_, author of _The Milk Supply in Large Towns_, in her evidence before the Interdepartmental Committee on Physical Deterioration, condemned the policy of the English Infants’ Milk Depots, saying: “The milk comes from an uninspected source; they get it from a local dealer.... _Then they sterilize that milk to make it safe. It is like purifying sewage to make it into clean water._ It is not right.” Dr. Ralph M. Vincent also condemned the sterilization process for the same reason, and, in addition, insisted that sterilization impaired the nutritive value of the milk, causing at least one specific disease, scorbutus.—Report of the Committee, Vol. II, Minutes of Evidence. Dr. George W. Goler, whose work in Rochester has been so much referred to, says: “For two more years the milk was Pasteurized, though considerable trouble was had with sour milk and in finding a man to furnish reasonably clean milk. After the first year four stations in all were required for the needs of four quarters of the city. Then, in 1899, we established our central station on a farm, and _instead of Pasteurizing milk, with all its contained filth and bacteria, we strove to keep dirt and germs out of the milk_, and began to sterilize all of the utensils, bottles, etc., and to put out milk that was clean. Clean milk, or milk approximately clean, having no more than 20,000 bacteria per cubic centimeter needs no application of heat to render it fit food for babies. _Heat applied to milk alters it, makes its curd tougher and more difficult to digest, often gives rise to indigestion, diarrhœa, or constipation in the infant_, and, further, the application of heat to milk in the operation of Pasteurizing or sterilizing leads people to think they may cure a condition that is more easily prevented by care in the handling of milk used for food.”—“But a Thousand a Year,” reprinted from _Charities_, August 5, 1905. V A COMMISSIONER OF CHARITIES ON CHILD LABOR