Preserving Milk b\ Chemicals. 41 



hours, if kept at a temperature of (>0 F. or below, 

 and that even half of this quantity of the chemical 

 was able, at the same temperature, to preserve milk 

 for 21 hours longer. But the value of a preserving 

 chemical must not only consist in protracting- the 

 curdling of raw milk, but also in preserving it in such 

 a manner that it will not curdle when being boiled. 

 The curdling at the time of boiling could be pro- 

 tracted for : 



10 hours, by an addition of 0.05 per cl. boracic acid, 

 oo " " u 0.01 u u 



Yet we should never lose out of sight the prime 

 requisite to be demanded from all milk and, therefore, 

 also from preserved milk : it should be absolutely 

 healthy, and this cannot be upheld, even in the face 

 of statements made by eminent scientists who teach 

 the contrary and who claim that these perservatives 

 are harmless or have no deleterious influence whatso- 

 ever. When we reflect for a moment that the public 

 buys our milk u bona fide,^ intending to use a 

 great part of it for the nourishment of infants whose 

 tender stomach we may compare to a highly tuned 

 and sensitive instrument, whose cords connect it, as 

 it were, with the entire nervous system, the brain, the 

 heart, in fact with the aggregate vitality, that for these 

 infants even the purest cows' milk is an absolutely unfit 

 diet, we should find no hesitation in arriving at the 

 conclusion that every tampering with the milk in the 

 hands of the farmer or the dairyman, by the use of 



