Xo. L] FOOD ADUT/rKRATION. 1()9 



to be the dominant feature in food adulteration, — changes 

 in food products which deceive the consumer. There are 

 liundreds of those which are detrimental to the agricultural 

 interests, and man>' are detrimental to the consumer in other 

 respects, especially in depriving him of his money ; so that 

 food adulteration must be looked at in both of these as- 

 pects, as a process which may be injurious to health and as a 

 [)rocess Avhich may be fraudulent in its nature, and just as 

 much to l)e reprimanded as any process that would deprive 

 you, through fraudulent pretence, of your money. 



I want to illustrate, before apphdng these principles to 

 agriculture, some of these phases of adulteration to which 

 I have alluded, viz. : first, those things Avhich are positively 

 injurious to health ; and, second, those things which are 

 fraudulent in their nature. 



Xow, take any product, — any one that you might happen 

 to mention, — I will use one which is a very common prod- 

 uct, i.e., milk. ]\lilk which is unadulterated is the milk, 

 the wdiole milk, of the cow or of the herd, — absolutely all 

 of it ; that is milk. Xow, sometimes the farmer himself 

 becomes, I am sony to say I have been told, an adulterator of 

 food. For instance, suppose the farmer or dairyman in milk- 

 ing his cows does this : he milks a i)art of it, wdiicli is less 

 rich in fat than the whole, and sends that to market as milk ; 

 and then milks the rest and sends it to market as cream. 

 That is adultcu-ation, because it is neither milk nor cream 

 that is sold. Milk is the Avhole contents of the udder of the 

 individual cow, or of all the cows in the herd when mixed 

 together, and cream is what rises to the surface or is sepa- 

 rated by mechanical means from whole milk after milking; 

 therefore, the sale of part of the milk as milk, and the rest 

 of it as cream, is adulteration. There, perhaps, is no injury 

 to health in this, except where milk, which is an almost per- 

 fect food, is prescribed as a food, for instance, to an invalid, 

 on the supposition that it is the whole milk ; if a i)()rtion of 

 it be extracted, so that the balance of the ration is changed, 

 that milk may be injurious to health. Whole milk is, I say, 

 an almost ])erfectly balanced ration, especially for invalids 

 and infants ; and tluu-efore, if administered to an invalid or 



