8 



large cities like Chicago and New York with milk at a reason- 

 able price, we meet the difficulty of an effective control. In 

 these cases I do not hesitate to recommend pasteurization for 

 two reasons. (1). It will, without perceptibly changing the 

 taste and digestibility, kill a great many if not all bacteria. 

 (2) It will enable the milk producer and dealer, to preserve 

 the milk sweet for 36 or 48 hours longer without fear of com- 

 mitting infanticide with chemical preservatives. 



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 clean- 

 liness 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 responsi- 

 bility in the shippers and induced them to use these preserva- 

 tives extensively. 



Their use is made illegal in most civilized countries, En- 

 gland excepted, where I find not less than 10 different (?) 

 kinds advertised in the dairy papers for 1895 under the follow- 

 ing names "Semper Dulcis," "Arcticanus," "Glacialine," "Sal 

 Preservare," "R. J. J. & B. Preservative," "Preservitas," 

 "Crystaline," "Periodate," "Tomlinson's Preservative" and 

 1 )uncan's Preservative. 



Add to this, sundry American fancy names, such as "Pre- 

 servaline," "Milk Sweet," "Iceliene," "Freezine," "Forma- 

 line," etc., and it may be imagined to what extent the public 

 is being imposed upon by the milk dealers who on their side 

 are being imposed upon by the manufacturers who charge 

 from two to ten prices for a fancy name! 



Thus so-called "Milk Regenerene" was offered for sale 

 in London in 1884 at Goc'per pound, and it was claimed to re- 

 store the original taste and smell to sour milk. Dr. P. Vieth 

 found it to be 1 part bicarbonate of soda and 2 parts of sugar, 

 worth, at most, only 9 cents! 



