This book has chapters dealing with the general physical and chemical characters of milk, the diseases communicated by milk, sanitary milk production, dairy cattle and the dairy farm, transportation of milk, and the milk contractor. There is also an excellent section on control of the public milk supply. The style is clear and objective, and typographic errors are practically absent. The treatment of pasteurization and of the use of the score card is particularly full and discriminating. The discussion of methods of control of the public milk supply is conservative and in line with the best practice in this country. The illustrations are almost uniformly good, and the tabular matter, of which there is a great deal, is well presented. As a whole, the book will prove of great value to all practical public health workers.