XXI PROCEDURES TO OBTAIN PURE MILK 397 



I. The whole milk of the cow without additions or abstrac- 

 tions, and free from physical alteration. 

 II. Milk derived from healthy cows, and, in particular, 

 from cows free from tuberculosis. 



III. Milk uninfected with specific disease-producing organ- 

 isms such as those of diphtheria, scarlet fever, or 

 typhoid fever. 



IV. Clean milk — that is, milk so collected, transmitted, 

 and vended that it is free, or reasonably free, from 

 manurial or other objectionable pollution. 



These requirements are quite different and distinct, and 

 the procedures to obtain them are in the main different and 

 distinct although they overlap. 



I. To OBTAIN Chemically Puke and Whole Milk 



The law to ensure this is considerable (see Chapter XVII.), 

 but an immense amount of discussion has taken place as to the 

 justice of the Board of Agriculture standards. To the writer 

 the following appear to be the salient facts and considerations 

 bearing upon this question : 



(a) The average quality of unadulterated milk in this 

 country is well above the standards fixed. In other words, 

 the chemical standards for milk are low. The average 

 composition of milk as given in Chapter I. is : milk fat, 3 '9 ; 

 solids not fat, 8'9. On this basis the careful manipulator can 

 abstract as much as one-quarter of the cream, or add to the 

 milk about one -quarter of its bulk of skim milk, without 

 infringing the standards. A low standard is clearly pre- 

 judicial to the consumer. 



The evil effects of a low miUc standard are enhanced 

 by the great frequency with which ridiculously inadequate 

 penalties are imposed in conviction cases, particularly where 

 there are no stipendiary magistrates. 



A simple mathematical calculation will illustrate the 

 extent to which milk adulteration pays. Dealing with 

 cream abstraction only, or its equivalent, addition of skim, 

 milk, and taking the average composition of milk to be 

 only 3 "5 per cent milk fat, which is below the usual amount, 

 we will suppose the fraudulent milk purveyor merely tones 



