Preserving Milk by Chemicals. 43 



in the fact that the}-- seldom can be procured in that 

 state. 



The final conclusion regarding the use of all these 

 chemicals is that milk may be preserved for several 

 hours by using them, but we also see that the pre- 

 serving action of these salts is not considerable, so 

 that not much is gained. For this reason their use 

 has not become extensive, particularly in cases where 

 milk was to be preserved for several days. As a 

 whole, their use has up to date, been limited to the 

 small milk trade, and all efforts to generalize their 

 adoption which are at present made, or may be made 

 in the future, should find a timely end by the promul- 

 gation, among farmers and dairymen, of more efficient 

 and harmless ways of preserving their milk ; by the 

 instruction of the consuming public as to the clangers 

 of polluted milk, and by the enaction and enforcement 

 of laws and ordinances, in all States and communities, 

 which shall tend to protect the entire population 

 placed under their care from injuries through milk 

 polluted by chemical admixtures, and therewith pre- 

 vent the lives of millions of infants being left at the 

 mercy of unscrupulous greed. 



By far more recommendable than the chemical sub- 

 stances are those expedients which strive to impede 

 action and multiplication of bacteria through influ- 

 ences of temperature, and which have been known 

 ever since the most ancient times viz.: the cooling 

 and the heating of milk. 



