Milk produced under hygienic conditions and handled with special care
is sold in bottles in a number of cities under the name of
"certified," "guaranteed," or "inspected" milk. When available such
milk should be used for infants. Of course the extra care bestowed in
its production and transportation increases the cost of the milk, but
the best will usually be found in the end to be the cheapest.

_How should milk be handled in the home when obtained fresh from the
cows?_

That to be used for infants should be strained through a thick layer
of absorbent cotton or several thicknesses of cheese-cloth into quart
glass jars or milk bottles which should be covered and cooled
immediately best by placing the bottles quite up to their necks in ice
water or cold spring water, where they should stand for at least half
an hour. That required for children who take plain milk may now be
poured into half-pint bottles, stopped with cotton, and put in the
ice-chest, or the coolest place possible. This first rapid cooling is
very important and adds much to the keeping qualities of the milk.
Milk loses its heat very quickly when cooled in water, but very slowly
when it is simply placed in a cold room. After standing four or five
hours the top-milk may be removed; after twelve to sixteen hours the
cream may be removed.

_How should milk be handled when bottled milk is purchased?_

It should be cooled as just described, as its temperature is usually
somewhat raised during transportation If it has been bottled at a
dairy, the cream or the top-milk may be removed after an hour or so.