TESTIMONY OF BOBEBT OGDEN DOBEMUS. 201 



gravity, but I was about describing a method by which it could be 

 determined. 



Q. Is there any normal standard of milk as to the percentage of 

 water it should contain ? A. I give it up ; I leave that, your Honor, 

 to the Board of Health to regulate ; I have no standard. 



Q. You have no standard ? A. I have no standard. 



Q. If there is no standard how can you tell if water has been 

 added to it ? A. I can tell that, but as to the standard of what the 

 specific gravity of milk shall be, is another question. 



Q. I did not ask that. A. I understood you so. 



Q. Can you tell what is the standard of water in milk ? 



(Objected to.) 



Q. Can you tell me the percentage of water in milk ? A. It 

 varies with the different authors ; and different chemists have dif- 

 ferent standards ; and the Board of Health have adopted a different 

 standard ; I do not profess to say what shall be the standard. 



By the COUBT Q. The question is, what is the average per- 

 centage of water found in milk ? A. I can state in answer to this what 

 I have found, but I won't state that as a standard, by any means. 



By Mr. PBENTICE Q. Is there any such thing as an average per- 

 centage of water in milk ? A. There is an average percentage differ- 

 ing with different chemists ; some claim one and some another. 



Q. Is there any agreement upon it at all ? A. There is none. 



Q. Within* what limits does it range ? A. "Well, sir, from perhaps 

 80 to 90 per cent., or a little over ; I could refer your Honor to 

 various authorities ; some put the lowest gravity down to 1.026 and 

 others again to 1.028, others at 1.030, others at an average of 1.029 

 and a half, others 1.030, others 1.028 ; I could give you half a dozen 

 of authorities ; there is no fixed standard. 



Q. I understood you to say, that you could determine the amount 

 of water added to the milk in adulteration by a process of your own ? 

 A. Yes, sir. 



Q. If there is no fixed standard of the percentage of water in 

 milk, how can you distinguish between that which is added and that 

 which belongs to the milk ? A. There is in the serum of the milk 

 an average standard ; it ranges from a certain point to a certain 

 point. 



Q. Does not the gravity of the serum vary with the amount of 



