100 TESTIMONY OF HENRY MORTON. 



is an available means, in conjunction of course with st.ch other 

 evidence as the senses and observation supplies, for this discrimin- 

 ation under ordinary conditions, such conditions as are met with in 

 the circumstances now under consideration. 



Q. If you have a sample of commercial milk, milk offered for 

 sale in the city of New York, whicli at 60 Fahrenheit, will rate at 90 

 on the lactometer of the standard of 1.029, what in your opinion 

 will that determine ? A. That it was milk adulterated with water. 



Q. You have personally tested samples of milk with the lacto- 

 meter ? A. I have. 



Q. How did you determine that the milk was milk ? A. By a 

 consideration of all the conditions under which I found it or re- 

 ceived it. I may illustrate what I mean perhaps by another exam- 

 ple ; if I went into a grocery store and asked for some eggs, and 

 articles were given to me which looked like eggs, and I bought them 

 and paid for them, I should feel myself justified in swearing that 

 they were eggs, that I knew them to be eggs ; if I went into Hel- 

 ler's establishment up Broadway, the gentleman who sells material 

 for legerdemain, and saw an article which looked exactly like an 

 egg so that I could not tell them apart, I should not feel myself 

 justified in swearing, nor would I feel sure that that was an egg. I 

 consider that my knowledge of anything is not derived from one, 

 two or three circumstances involved, but from all of them, and it is 

 only upon the basis of all the circumstances involved that that 

 knowledge can be waighed and established. 



Q. In the testing of commercial milk, is the question of the 

 amount of butter or fat in it important ? A. Not in my estimation 

 in comparision with the question of the' amount of its other con- 

 stituents, such as caseine, sugar and salts ; butter is not, strictly 

 speaking, a nutritious substance ; the caseine containing nitrogen is 

 far more important, going to build up tissue ; the butter resembles 

 in its effects rather the sugar than the caseine ; they might be re- 

 garded as of similar importance in my estimation. 



Q. Did you make any test of milk that had been frozen? 

 A. Yes, I did. 



By the COURT Professor, I assume from what you have stated, 

 there is a mode other than by the hydrometer of ascertaining the 

 specific gravity of fluid? A. Certainly, a great many more. 



