MILK. 205 



the inherent simplicity of the fat globule floating free in 

 the milk as an emulsion, and without any coating or 

 pellicle whatever, has been demonstrated by patient and 

 painstaking investigation, microscopical and chemical, 

 by the author, and by others, notably by the Xew York 

 State Agricultural Experiment Station, and this view of 

 it is now accepted by all American dairy experts. This 

 true and reasonable view greatly simplifies the manage- 

 ment of milk and the churning of cream, and clears up 

 some difficulties and mistakes in regard to the behavior 

 of cream in the churn. 



The peculiar character of milk, being a direct product 

 of the cellular substance and fat in the animal, gives 

 much importance to the consideration of its uses as food, 

 and of the proper treatment of the cow. Any disorder 

 arising from bad food or water, or disease, directly affects 

 the quality of the milk. This is conspicuously shown by 

 the prevalent disease, so frequently fatal, known as milk 

 sickness, which is induced in persons by the use of milk, 

 cheese or butter from cows which have been exposed 

 to the peculiar infection which produces this disorder. 

 The common disease known as 'Naphtha," or "foot and 

 mouth" disease, is communicated to persons by the 

 milk of cows suffering from it; so is tuberculosis, an-, 

 thrax, and other diseases of the blood. Milk even ab- 

 sorbs the germs of febrile diseases which are prevalent 

 near the dairy, or to the infection of which it has been 

 exposed; scarlet fever and typhoid fever have thus 

 been spread widely through localities by the use of milk 

 from a farm upon which cases of these diseases have 

 occurred. This characteristic of milk is serious and so 

 prevailing that the greatest caution in respect of it 

 should be observed, both by dairymen and those persons 

 who purchase milk. 



The importance of the subject renders it desirable here 

 to say a few words in regard to the common use of the 



