102 PROCEEDINGS OF THE AMERICAN ACADEMY 



Analysis No. VIII. August 28, 1876. 



(Sample known to be pure.) 



Cream 18% 



Sp. Gr 1.033 



Analysis Analysis 



>i'o. 1. JS'o. 'A. Average. 



Sugar .... 4.19 4.19 4.19 



Ciuseiue .... 5.23 5.17 5.20 



Ash .... . .72 .72 .72 



Solids not Fat . 10.14 10.08 10.11 



Fat 4.35 4.35 4.35 



Total Solids . . 14.49 14.43 14.46 



Water .... 85.51 85.57 85.54 



100.00 100.00 100.00 



These last two were samples of pure milk furnished by Dr. Sturte- 

 vant. After finishing the first analysis of each, I was led to suspect 

 that there must be some error in No. VII., as the total solids are low 

 for a pure milk. I therefore repeated both analyses, taking a second 

 sample from the bottles some five or six hours after the first samples 

 wei'e taken, with the above results. The above eiglit are not selected 

 analyses, but are all the duplicate analyses I have made up to this 

 time. 



These analyses, with the exception of the two last, having been 

 made for legal purposes, it became necessary to compare the results 

 with some standard taken arbitrarily to represent an average pure 

 milk. The standard of 12.5 per cent total solids has been chosen by 

 many chemists, following Mr, Wanklyn in this respect. 



It is in all prohabiHty a little too low for this vicinity ; but it has been 

 adopted for the reason tliat the courts have generally ruled that, provided 

 a milk-dealer keeps his milk abjve the quality of the poorest milk tliat 

 has ever been analyzed, he is to be regarded as selling pure milk, and 

 is therefore not liable to conviction for adulteraiiou. Tlie suit for 

 adulteration being a criminal suit and not a civil suit for damages, the 

 defendant is given every advantage, and the public is forced to be con- 

 tented if the milk is as rii-h in total solids as the poorest milk that a 

 half-starved cow was ever known to give. A much more just way to 

 the consumer and to the producer would be to give in the law a certain 



