58 



In this, as in many other countries, cow's milk is the sort used almost entirely, 

 and when we consider that two-thirds of our infant population are brought up on 

 other than human milk, viz, cow's, and that nearly all children partake more or 

 less largely of cow's milk, to say nothing of its general use, we can at once see the 

 necessity of a pure milk supply. This is particularly necessary when milk is used 

 as substitute for mother's milk, for cow's milk, although the best we can get, is 

 still different in its chemical properties and amounts of its constituents, and any 

 adulterations only tends to increase this difference, and consequently its indiges- 

 tibility is greater. As, for instance, in skim milk the per cent of fat is too small, 

 while the per cent of casein is too large, or by adulteration with water the per ceirl 

 f the solid constituents is lowered, and more of such milk must be digested in 

 order that the body may obtain sufficient nourishment. 



The adulteration of milk, however, is a question that needs special and careful 

 attention, as it is not only one of the most important articles of diet, but is 

 undoubtedly the most susceptible of being contaminated by the absorption <>i 

 impurities from its surroundings, as well as being easily injured by the food givei 

 the cow, its purity depending largely upon what she eats and the water she drinks. 

 The health of the animal is also another important question, as it is a well recog- 

 nixed fact that tuberculosis in the cow engenders it in the system of those who use 

 the milk. For the reason that tuberculosis is known to be among the cattle in this 

 State, I have asked Dr. "Withycombe, our very competent State veterinarian, to 

 supply me with a short paper. He says: 



" Tuberculosis is the bane of the human family, and among the potent agencies 

 in conveying this dangerous and subtle malady to children is milk. Kecent scien- 

 tific investigations have been the means of throwing much light on the propaga- 

 tion of tuberculosis. It is estimated by good authority that from 5 to 20 per cenl 

 of cows in the vicinity of large cities are affected with tuberculosis. It is not the 

 proximity of the city which tends to the development of the disease, but it is alto- 

 gether due to the conditions under which the animals arc kept. Close confinement, 

 improper ventilation, unwholesome food, long periods of lieavy milking, are some 

 of the evils which have a tendency to weaken the vitality of the cows and render 

 them peculiarly susceptible to the disease. The great problem to solve at the 

 present is, how can we detect the disease in the, living subject with a certainty' 

 Physical examination and microscopical inspection of milk have utterly failed to 

 reveal the presence of the disease in numerous cases. 'According to Colliuger, 

 .the milk of 11 out of 20 cows suffering from tuberculosis was infectious, although 

 the actual bacilli could be discovered in but one sample.' The very best medical 

 and veterinary experts, after a careful physical examination, failed to detect the 

 presence of the disease in cows that were afterwards subjected to the Koch test, 

 which test proved a complete success, the characteristic reaction and elevation, 

 of temperature occurring in each case. Prof. Koch's lymph probably failed 

 accomplish and answer the purposes for which it was first intended, neverthel< 

 it will probably prove to be the most valuable agent ever discovered to preveul 

 the spreading of tuberculosis. Milk being largely the diet of children, this fact 

 should remind us of the care and precaution we should exercise in furnishing this 

 article of food free from death-breeding germs, especially the tubercular bacilli, 

 which too often finds a suitable home in the delicate and sensitive tissues in the 

 body of a child to execute it's work of destruction." 



At this point I would also call special attention to the care of milk after having 

 been received by the consumers. We all understand that if a cow eats impure food 

 or inhales impure air that her milk will be influenced thereby. No food seems so 

 peculiarly qualified to absorb impurities that come in contact with it as milk. So 

 long as milk is warmer than the atmosphere, it is quite safe, for in that condition it 

 resists and throws off approaching danger, but as sooii as it becomes colder than the 

 atmosphere, it not only absorbs, but the fact that it is colder necessarily condenses 



