437] ADULTERATION AND OLEOMARGARINE 213 



many states by legislation concerning the adulteration of 

 other foods. By 1906, the pure-food idea had swept over 

 the country and in that year a federal pure-food law was 

 passed. Since then, federal bureaus and state dairy and 

 food commissioners have inspected food products and have 

 rigorously prosecuted offenders of the law. As a result of 

 this government interference foods are much purer to-day 

 than they were formerly, and, with the exception of a few 

 products, are as a rule sold for what they actually are. The 

 picture of the adulteration of foods as drawn by Prof. 

 Adams in 1902 is therefore more historical than indicative 

 of present conditions. 



The first adulteration of dairy products that assumed the 

 proportions of a social problem in America occurred about 

 1840 in connection with the production of milk for fresh 

 consumption in cities. 1 It had become very common in 

 New York City, in other large American cities, and in 

 European cities to erect stables near distilleries and feed 

 cattle on distiller's slops. The milk produced a very low 

 percentage of fat and was drawn from cows housed in 

 filthy stalls. The cows were frequently diseased because 

 of the improper feed they received and because of the very 

 careless and unsanitary conditions under which they were 

 kept. The milk, after it passed to the city dealer or ped- 

 dler, was further diluted, making its food value very in- 

 ferior, and to babies very dangerous. In the interest of the 

 consuming public the problem was taken up by reformers 

 who called attention to the great dangers lurking in the 

 "swill milk". 2 In 1844, the Orange County Milk Asso- 



1 Vide, John Mullaly, The Milk Trade in New York and Vicinity. 



2 Robert M. Hartley, one of the founders of the New York Asso- 

 ciation for Improving the Condition of the Poor, was prominent in 

 the agitation for pure milk. Vide, Report of Milk Conference Called 

 by the Association, p. 3. 



