168 THE COMMON SENSE OP THE MILK QUESTION 



nored. We have noted the difficulties due to the 

 physiological differences which characterize a human 

 infant and a calf, and the serious dangers arising from 

 the susceptibility of milk to contamination, and from 

 the ignorance of the most elementary principles of 

 hygiene on the part of those who have much to do 

 with its production and distribution. Likewise we 

 have observed the very great dangers indicated by the 

 presence in milk of pathogenic germs in large numbers, 

 and the numerous, well-authenticated instances of 

 the transmission to human beings of the diseases of 

 cows in their milk, and the transmission of disease 

 from one human being to numerous others through 

 the accidental infection of cow's milk. Finally, to 

 close our catalogue of difficulties and dangers, we 

 must add a few words concerning adulteration and 

 the use of preservatives. 



We are all more or less familiar with the ancient 

 jests at the expense of the dairyman whose most 

 profitable animal was "the cow with an iron tail," 

 and the milk pedler who raised the price of milk 

 because of an advance in the price of chalk. These 

 stories express in jests the common notion of the 

 methods by which milk is adulterated. The addition 

 of chalk and similar substances is rarely, if ever, re- 

 sorted to in actual life ; but the addition of water, 

 removal of a part of the cream, or mixing skimmed 

 milk with good milk are, on the other hand, forms of 



