Timely Hints for Farmers. 247 



telligent man with a conscience from adding it to that which he 

 sells for human food. Because some of the readers of this article 

 have used Preservaline or Freezene in their milk during the past 

 summer without, to their knowledge, having killed, or injured 

 the health of any of the creamery's customers, is no argument for 

 the continuance of its use. It should not be necessary to prove 

 that the substance will cause direct injury in the doses in which 

 milk is used in order to establish the fact that it is harmful. 

 Many cases of sickness and death have been indirectly traced to 

 the presence of chemical preservatives in milk. 



The laws of twenty-six of our states make this adulteration 

 of milk a crime punishable by fine and imprisonment. Unfortu- 

 nately our Territory has no law providing for the punishment of 

 this crime. All creamery men should, then, be laws unto them- 

 selves and, standing together, unrelentingly refuse any milk sus- 

 pected of having been treated with chemical preservatives or any 

 other form of adulteration. 



The use of chemical preservatives is the unscrupulous man's 

 substitute for care and cleanliness, for by proper handling, milk 

 may be kept sweet until delivered to the factory, even in an Ari- 

 zona climate. A former Timely Hint dwelt somewhat at length 

 upon the necessity of cleanliness in handling milk and we would 

 now like to emphasize more strongly and specifically the neces- 

 sity of paying proper attention to cooling the milk. 



One morning in July the writer stood at the weigh can of a 

 creamery and took the temperature and tested the acidity of each 

 lot of night's and mixed night's and morning's milk de- 

 livered. If these lots of milk had all been handled with equal 

 care as to cleanliness, the temperature at w T hich they had stood 

 through the night, as indicated by that taken at the creamery in 

 the morning, might be reasonably considered as responsible for 

 their acid condition at that time. The temperatures of the night's 

 milk varied from 78 to 93 F., and while the variations in acidity 

 did not conform exactly with those of temperature, generally 

 speaking, the warmer the milk, the worse its condition. It is 

 needless to say that the milk at 93 degrees was sour; it was so 

 sour that particles of clabber stuck to the sides of the weigh can 

 as the milk was drawn off, and yet, the driver insisted that the 



