dairies, so as to insure safe methods of production. The conditions expected from the producer are rigorous, and consequently this certified milk costs more to produce than other milk. Unfortunately most of the dairies producing this excellent milk are heavily capitalized, but in some instances milk which is above reproach is produced at dairies with investments of $1,500 to $2,000. The essential point is efficient and constant supervision.
On the whole the solution of the problem of city milk supplies lies largely with the consumer. The consumer must be willing to pay a careful dairyman for his work and investment and when we remember that a quart of milk contains as much food, and readily assimilable food, as a pound of beef, and if we compare the cost of the two articles, we can not but admit that milk is a cheap food and a safe food if produced and marketed under proper precautions.