Without doubt, a grading similar to this one will become general throughout the United States eventually, for this is the only way by which the housewife may know with certainty whether or not the milk she purchases is of the right composition and is safe, fresh, and sanitary in every respect. The different qualities of milk and cream as shown by this grading are, of course, sold at different prices, those which require the greatest care and expense in handling selling for the highest price.
47. After the housewife has become familiar with the points that she should know concerning milk, she will be much better equipped to purchase milk of the right kind for her home. However, there are still some points for her to observe when she is purchasing milk if she would supply her family with the best quality of this food.
48. In the first place, she should buy milk from a reliable dealer who will not object to questioning, and, if possible, she should make an investigation of the dairy that supplies the milk that she uses. If she cannot investigate the dairy personally, she should at least endeavor to obtain information from those who are prepared to give it. If she learns that the conditions in the dairy that is supplying her with milk are not what they should be, she should try to obtain milk from some other source. Of course, she should remember that milk of the best and cleanest quality is the highest in price, because of the increased cost of production; but it is usually advisable to pay the higher price, especially if children are to be fed, because cheap milk is liable to be unsafe, at least for any purpose that will require it to be served without cooking. Should the income not allow the best quality of milk to be used for all purposes, a cheaper grade can be used for cooking, but it is always economical to purchase the best quality when this food is to be used as a beverage.
49. In the next place, the housewife should purchase milk from a dealer who delivers cold milk, because, as has been mentioned, bacteria multiply rapidly in warm milk. She should also try to obtain milk put up in bottles, for such milk has advantages over milk dipped from a can in that it does not have the same chance to become dirty and it affords a greater opportunity to secure accurate measurement. The kind of caps used on milk bottles should also be observed. Caps that have to be pried out with a knife or a similar utensil are not nearly so satisfactory as those shown in Fig. 5 (_a_), which have small tabs _a_ that permit the cap to be lifted out. In addition to the caps, which serve to keep dirt out of the milk and permit it to be delivered without being spilled, some dealers use covers like that shown in (_b_). Such covers are held in place by a wire and serve further to protect the milk from contamination.