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called to the fact that Golding and Feilmann (6) found copper in 
milk which had stood in contact with a broken copper coil. In this 
connection Baird (5) attributed an outbreak of milk poisoning to 
the preservation of milk in metal vessels, and pointed out that the 
substitution of earthenware vessels brought about a cessation of 
the trouble. Sonnenberger (3) has also observed that milk allowed 
to sour in vessels of copper, zinc, etc., is apt to contain soluble, 
poisonous salts of these metals. 
Second. Through the elimination of poisonous drugs from the 
mother through the milk. As Sonnenberger (3) has pointed out, 
many drugs administered by the mouth appear in large quantity in 
the milk. Among such he cites ether, arsenic, alcohol, lead, col- 
chicum, euphorbin, iodine, morphine, salicylic acid, hemlock, mercury, 
turpentine, antimony, veratrine, and a great variety of salts. He 
calls attention to the fact that all such milks are dangerous to children 
and young animals, and recommends that milk from cows receiving 
active drugs should not be allowed to be sold. 
Third. Through the elimination in the milk of poisonous sub- 
stances contained in the food of cattle, especially the vegetable 
poisons of certain weeds which compose part of the diet of milch 
cows in many localities. According to Sonnenberger (ibid.) dele- 
terious cattle feed is very . common. Clover fields around Worms 
(Germany), for example, have been found to contain 30 to 40 species 
of more or less poisonous plants, 15 of which are very poisonous. 
According to this author, these poisons pass into the milk if such 
plants are eaten by the cows; and these poisonous substances are 
not destroyed by boiling the milk. He found in harmony with 
these ideas that the season for infantile diarrheas around Worms 
corresponds not with the hot season, but with the season most 
favorable to the growth of weeds, viz, a cold, wet summer. Accord- 
ing to Sonnenberger, the feeding of milch cows with vegetable refuse, 
such as potato tops, rotten apples, moldy hay, etc., tends also to 
poison the milk. 
Fourth. It has been demonstrated that milk may acquire toxic 
properties as a result of a diseased condition of the mother. Accord- 
ing to Michelazzi (See Le Blanc (4) ), the milk of a tuberculous 
animal contains a tuberculous poison, which is not entirely de- 
stroyed by heating to 100° C., and that the milk of such animal, 
when sterilized at 100° C., causes a slow, chronic intoxication, and 
that the milk of a tuberculous mother is toxic to the children. Le 
Blanc has pointed out that the milk of cows in heat (les vaches 
taurelieres ) has a strong, cheesy smell, and a salty, bitter taste. It 
alters rapidly even when kept in sterile tubes, and causes gastro- 
intestinal disturbances in young animals. The toxic effect of the 
