

In order, however, to get the full benefit of pasteurization it 

 should be done as quickly after milking as possible and the before 

 mentioned precautions in the shape of the utmost cleanliness must 

 not be neglected. 



CHEMICAL PRESERVATIVES. 



The usual precaution taken by honest milk shippers, is to cool 

 the milk before hauling it to the railroad, and where this is done 

 properly and the cans kept clean, the dealers in the city manage by a 

 liberal use of ice to sell most of it before souring. 



But the eloquence of the agents for preservatives as well as the 

 inherent laziness of human nature which said agents know how to 

 " work," has lately dulled the sense of responsibility in the shippers 

 and induced them to use these preservatives extensively. 



Their use is made illegal in most civilized countries England ex- 

 cepted, where I find not less than 10 different (?) kinds advertised 

 in the dairy papers for 1895 under the following names " Semper 

 Dulcis," "Arcticanus," "Glacialine," "Sal Preservare," "K. J J. & 

 B. Preservative," " Preservitas," " Crystaline," " Periodate," "Tom- 

 linson's Preservative" and Duncan's Preservative. 



Add to this, sundry American fancy names, and it may be im- 

 agined to what extent the public is being imposed upon -by the 

 milk dealers who on their side are being imposed upon by the manu- 

 facturers who charge from two to ten prices for a fancy name! 



I shall not enter a discussion on their comparative value, be they 

 composed of Bicarbonate of soda. Borax, Boracic acid, Salicylic acid 

 or the latest by "Effront" Hydrofluoric acid and Fluorites. 



No honest man should use either of them in milk. 



PRESERVING BY COOLING. 



This has, as before said, been used more or less generally less 

 by all milk producers and, if properly done, is very effective. 



Most of the bacteria do not develop at a low temperature which 

 however does not kill them. 



It has been demonstrated by "CNOPF" and " ESCHERICH " 

 that they multiply in milk at 90 Fah. twenty- three times in 2 

 hours while at 54 they only multiply four times in the same time 

 and while in four hours at 90 215 times, they only multiply 8 

 times at 54. 



To show how enormous the increase is at the favorable temper- 

 ature (90) it is enough to say that in six hours they multiply 



