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of sanitary welfare, that the composition of a normal milk be de- 

 fined, for the purpose of establishing a sure guide for rational 

 milk inspection. 



It is our purpose to establish such points as may be deduced 

 from many years' practical experience and a strictly scientific treat- 

 ment of the entire subject. 



To pronounce a milk as good, bad, or adulterated, can, doubt- 

 less, be done only by regarding special laws, which must be ob- 

 tained by careful observation and thousands of examinations, in- 

 cluding the different races living under varying circumstances in 

 various countries, and under the influence of different climates. 

 But despite this well-acknowledged requirement, we meet every- 

 where with the passage and promulgation of ordinances which are 

 in direct opposition to this only rational plan. Such ordinances, 

 therefore, not only cause the drawing of false deductions, but, also, 

 the use of more serious adulterants. 



This wrong is frequently committed by professors and others, 

 who, proud of their general learning, are frequently ignorant even 

 of the most exact methods of analysis, or of the latest investiga- 

 tions regarding milk, or the practice of dairy industry. The dairy 

 industry and governmental milk control require, at the present 

 time, as well specialists as there exist in other branches of applied 

 chemistry. 



It is the practical specialist, and not the professor, who must de- 

 cide in cases before the courts. In the examination of milk, it must 

 always be considered that a difference exists between milk, in its 

 physiological bearing, and market milk ; for while, in the first, the 

 constituents may be present in greatly varying proportions, we 

 may demand, in the latter, a maximum and minimum quantity of 

 the whole, and all the single food substances which constitute milk. 



The question how a market milk — which is generally the yield 

 of several cows mixed — may vary, has, for many localities, not yet 

 been determined. It is, therefore, of importance, when it is con- 

 templated to introduce government control, that the milk of many 

 cows and whole dairies be frequently examined, so that, for these 

 localities, average figures may be obtained, which may serve as a 

 guide. Average figures should, however, be only calculated from 

 such examinations as comprise the yield of whole dairies, and not 

 only examinations which are made of the milk of single cows. 



