DAIRY PRODUCTS. 307 



the adulteration of milk with chalk, flour, starch, sheep's brains 

 and other auxiliaries and abominations, of which our books tell 

 us, as long as water will answer all practical purposes ; since it 

 is abundant, and a periodical connection between the milk pail 

 and the pump — if not overdone — has been quite a safe opera- 

 tion hitherto, as far as the chances of detection are concerned. 

 This unpleasant circumstance was clearly demonstrated in a re- 

 cent report of my friend, Professor C. F. Chandler, of New 

 York city ; in which he states, that actual experiments induce 

 him to believe that the inhabitants of the cities of New York 

 and Brooklyn get their annual supply of milk, which amounts 

 to one hundred and twenty million quarts, diluted with forty 

 million quarts of water; for which adulteration, at ten cents per 

 quart, they pay four million dollars. I need not say that 

 Prof. Chandler did not base his conclusion on the results ob- 

 tained merely by the application of any of the various areome- 

 ters for ascertaining the specific gravity of milk. 



Farmers who convert the milk of their cows, upon their own 

 grounds, into butter and cheese, have probably little need of 

 good modes of testing milk, for the result of their dairy opera- 

 tions will tell them sometimes, at least, what their milk is worth. 

 Outside consumers are quite differently situated ; and a few re- 

 marks on some of the modes of testing milk for commercial 

 purposes may interest them. The first instruments introduced 

 for testing milk were several arbitrarily arranged areometers. 

 Doerffel's milk balance, and Dinacourt's galactometer are fre- 

 quently mentioned in this connection. Doerffel's instrument con- 

 sists of an areometer with a scale of twenty degrees. Zero implies 

 wa er at 60° F., whilst 20 degrees refers to a liquid of 1.0333 speci- 

 fic gravity, and is equal to 9.5 degrees of an ordinary saccharo- 

 meter. The latter instrument may be used instead of Doerffel's, 

 their relations being expressed by the following figures : 



