( 134 ) 



On Milh, and its Adulterations, in Paris. 



By the extension of the use of coffee, the quantity of milk now 

 consumed is at least double that which was used eighteen or 

 twenty years ago. 



But the number of milch cows in the vicinity of Paris has 

 not increased in any thing like the same proportion. Much of 

 the milk sold by certain milkmen at the corners of streets, has 

 none of the properties of common milk, except the whiteness. 



The quantity of milk which proceeds from the same cow, is very 

 different at different times ; and that of different cows varies also 

 in quality. Some of the more wealthy inhabitants, who obtain 

 their milk directly from the dairies, at a good price, have it 

 pure ; but the mass of milk sold in Paris is more or less altered. 

 The most common adulteration is that of water. But as this 

 can be detected by the taste and colour, brown sugar is added 

 to restore the sweetness, and wheat or some other kind of flour 

 the whiteness and consistency. 



Hence the areometer, which merely determines the specific 

 gravity of the fluid, is of no use in detecting these impurities ; — 

 and besides, milk which is rich in butyraceous matters, is much 

 lighter than that which is less rich in butter, but more rich in case- 

 ous ingredients. To prevent the flour which is used in thickening 

 the skimmed and watered milk from settling to the bottom, it is 

 previously mixed with water and boiled, which renders it, when 

 cold, soluble in milk. Thus, flour is easily detected by the 

 tincture of iodine, which gives it a wine or violet colour. 



More especially, if this floured milk be treated with a little 

 sulphuric acid, and the coagulum separated by a filter, the serum 

 acquires a fine blue colour by the tincture of iodine. 

 . Thus detected, the milk sellers sought for some substance 

 which would not produce the blue colour with iodine, in which 

 they doubtless obtained the aid of some chemists. They resorted 

 to an emulsion of sweet almonds, with which, for the cost of about 

 one franc, they can give a milk white to 30 pints of water, and 

 communicate no unpleasant taste. 



5ome of these pretended milk dealers, less scrupulous, employ 



