244 MORE POT-POURRI 



tion. From the purely scientific point of view, it is most 

 desirable to bear this in mind, but in its practical aspect 

 it is well to remember that the slight diminution in 

 nutritive value which cooking brings about in milk 

 cannot be named side by side with the immense gain in 

 freedom from the risk of infectious disease and death 

 which is thus insured. . . .' He ends by saying : 



' The need for educating the public of this country as 

 to the risks involved in the use of raw cows' milk, and 

 as to the simple methods by which these risks can be 

 effectually avoided, is a pressing one, and it can only be 

 met by enlisting the active services of my own profes- 

 sion. Our influence in such matters is necessarily con- 

 siderable ; our responsibility is correspondingly a heavy 

 one.' 



I should like to know the opinion of the Faculty on 

 the dangers of butter, cream, and cheese, which I have 

 never seen mentioned. Butter, however, is now often 

 made from boiled milk. 



Here is a receipt for boiling milk for butter or keep- 

 ing : Let the milk stand for twelve hours in an open 

 tin, then put it on the stove and let it just bubble round 

 the edges. Take it off, let it stand another twelve 

 hours, and then make the butter. 



The popular impression is that separated milk is use- 

 less as human food. Yet I believe it is now acknowl- 

 edged by scientific investigators that the nourishing and 

 life-giving properties of milk remain when the cream is 

 taken off, the cream containing nothing but the fat. Of 

 course, to children and many people fat is desirable, but 

 can be obtained in many other ways. 



The newspapers of the last few months have been so 

 full of this most interesting question of tuberculosis in 

 cows that it seems almost superfluous to allude to it. 

 Yet nurseries are so under the power of women who, 



