388 
on account of possible injuries, especially to young children, resulting 
from the continued use of such preservatives in small amounts, but 
also for the reason that the use of such substances, if permitted, 
would ultimately tend to carelessness and uncleanliness in the handling 
of milk. Cleanliness and cold, the rigorous enforcement of the tuber- 
culin test, and proper medical supervision of the dairies and those 
who handle the milk, are the prime essentials for a pure milk supply, 
and no method of sterilization or preservation is likely to give as good 
results. 
In this connection, Richmond (62) has pointed out that in hot 
summer weather milk preservatives are comparatively useless unless 
added in relatively large quantities. He also calls attention to the 
fact that when once the souring of milk containing a small amount 
of preservative begins, it proceeds at an increased rate as compared 
with milk to which no preservative has been added. 
An actual case of milk adulteration which came under our obser- 
vation at the Hygienic Laboratory will serve to illustrate the different 
phases of this subject. On July 23, 1907, a sample of milk was 
received from the Jamestown Exposition. According to the state- 
ment of the person submitting the sample, this milk was a sample of 
the milk supplied the guests at one of the tables of a hotel within the 
exposition grounds. This sample of milk gave the following num- 
bers on analysis: 
Specific gravity 
Fat 
Total solids 
Total solids not fat 
Ash 
Milk sugar 
Refractometer reading 
per cent 
do. . 
do. . 
do. . 
: . . .do. . 
1. 0213 
1.7 
7 . 5 
• 5.80 
.43 
3.37 
32.1 
It was also found to contain formaldehyde and to be artificially 
colored with an azo dye. It was also found to contain a large num- 
ber of bacteria per cubic centimeter. The results of our examination 
of this milk show that the milk was watered. The fact that it con- 
tained a large number of micro-organisms despite the addition of 
formaldehyde indicates either that proper care had not been exer- 
cised in drawing the milk from the cow or that the proper care and 
cleanliness had not been exercised in handling it or that the attempt 
had been made to keep it for too long a time and probably at too 
high a temperature. Such milk is not only below standard so far as 
food constituents is concerned, but it is exceedingly liable to infec- 
tion, yet this was a sample of the milk probably supplied to many 
persons while they were guests at this hotel. This single instance is 
sufficient to illustrate the real significance of milk adulteration and 
its possible dangers. 
