Public opinion in this country swings violently in one direction or another, occasionally on insufficient premises; and this, I think, applies to the present attitude among many pediatrists in this country concerning the pasteurization of milk. We can all agree that what we want is a safe, raw milk, since we all wish, in the artificial feeding of infants, to approximate as nearly as is feasible the condition of the food as obtained by the infant at the breast. The only questions for discussion, then, are: Can we obtain a safe, raw milk for the feeding of infants? And, if not, is milk injured by heating, and to what extent, and by what temperature? There can be no question but that we can to-day feed all the infants of New York on a much safer raw milk than was possible five or ten years ago; but what is the