MILK ADULTERATION. 65 



retail business, and in a suitable way to effect a concentration of the 

 business of milk selling. 



Every large town milk business should be conducted in the same way 

 as every large town milk association. On the one hand, the milk suppliers 

 should be bound to pay attention to the cleanly treatment of milk, to cool 

 the milk immediately after milking in a prescribed manner, to feed the 

 cows in a proper way, and to give notice at once in the event of disease 

 breaking out on the farm either in the case of persons or animals; and, on 

 the other hand, to appoint inspectors charged with the carrying out of the 

 regulations and the superintending of the distribution of milk from the 

 central place. In institutions in towns where the milk treatment for invalids 

 is practised, or in institutions for the supply of children's milk, too great 

 care cannot be paid to cleanliness in the byre, to the animals, to the food, 

 to milking, to the whole subsequent treatment of the milk, and especially 

 to the health of the cows. 



Up till now it has not been possible to devise precautions for prevent- 

 ing milk sold in the streets, from barrels in milk- carts and tapped by 

 means of a cock, from having the 'cream separated by rising to the surface, 

 and the customers from receiving milk of different values. If the milk be 

 not removed from the barrel by means of a cock, but be removed by 

 means of a measure, it is easy to provide every customer with milk of 

 equal quality. Milk-cans for milk-carts have recently been patented in 

 Germany, in which, by a special arrangement inside of the barrel, the 

 rising of the cream of the milk during distribution is prevented. 

 Experience has not yet demonstrated whether these cans fulfil the object 

 aimed at, and whether they are practically useful. 



30. Milk Adulteration. Cows' milk may be regarded as adulter- 

 ated whenever the average chemical composition differs in any 

 way, by the addition of foreign ingredients, from the average 

 composition of milk obtained by the continuous and perfect milking 

 of the udder of the cow. The milk adulteration that has to be dealt 

 with in practice consists in the watering of the milk, or in its 

 partial creaming, or in both creaming and watering. Occasionally, 

 but much more rarely than was at one time the case, milk is mixed 

 with skim-milk, which produces a similar effect to a partial removal 

 of the cream. Adulterations of any other sort are very seldom met 

 with in practice. On the other hand, the milk trade suffers from 

 many trickeries and intentional deceits, which are constantly being 

 practised. For example, old milk, or milk collected from milk 

 remnants, is palmed off as fresh milk, or skim-milk is sold for 

 whole milk, or the seller gives false measure, and similar deceits. 



(M175) E 



