MILK DANGERS AND REMEDIES 145 



venting certain defects in wine and beer, and which 

 consists in the application of a temperature of 

 about 60 Centigrade. This process is known as 

 Pasteurisation, after its renowned initiator. 



So-called "Pasteurised" milk has become during 

 the last year or so increasingly popular in this 

 country, whilst on the Continent it has been largely 

 dealt in for several years past, and has commercially 

 proved a great success. Indeed, so strong is the 

 prejudice amongst our neighbours across the Chan- 

 nel against using unboiled milk that in Leipzig 

 and other cities in Germany endeavours have been 

 made by charitable and other societies to encourage 

 "the use of sterile milk amongst the poorer classes, 

 whilst it has been stated that the introduction of 

 Pasteurised milk among the poor of New York 

 City, through the philanthropic efforts of Mr. 

 Nathan Straus, has done much to reduce the high 

 rate of mortality amongst infants during the hot 

 summer months. In France, i.e. in Paris and 

 Grenoble, in order to reduce if possible the lament- 

 able mortality amongst infants from diarrhoea in 

 the summer months, which was largely attributed 

 to the use of unboiled milk, sterilised milk was 

 distributed to the poor at the cost of the com- 

 munity in general. In Grenoble, according to 

 statistics collected by Berlioz during the years 

 1894-6, the death-rate of infants under a year old 



