394 
pies 5lA, 57B, 144B, 154B, 169B, 215B, and 220B. Pieces of hair 
were found in samples 49A, 77B, 147B, 181B, and 198B. A blue 
substance, probably laundry bluing, was found in sample 155B; and 
pieces of leaves in sample 121B and 196B; and one or more dead 
flies in samples 43B, 56B, and 252B. 
Samples 28A, 4B, 29B, 51B, 91B, 110B, 132B, 154B, 179B, 189B, 
199B, 208B, 234B, 247B, 248B, 255B, 277B, 21C, and 38C were found 
to contain more than 0.18 per cent of lactic acid. 
Finally a word or two should be said as to the general import of 
these adulterations of the Washington milk supply. First, the fact 
that 48 of the samples analyzed contained less than 3.5 per cent of 
fat is not in itself a matter of serious import, for the reason that the 
milk of perfectly healthy cows frequently contains less than 3.5 per 
cent of fat, and yet no one could question the value of such milk as 
a food. Then again, we note that the requirements here in the Dis- 
trict of Columbia regarding the fat content of milk are higher than 
the United States standard controlling the composition of milk 
offered for sale under the laws governing interstate commerce. This 
in itself may indicate possibly that the requirements governing the 
percentage of fat in milk within the District of Columbia are a trifle 
too high. 
As already pointed out, the watering of milk is a practice which 
should be vigorously condemned and controlled by rigorous enforce- 
ment of the law, for the reason that such practice is not only fraudu- 
lent, but also a serious menace to the health of the community by 
reason of the fact that the milk may become infected with patho- 
genic organisms as the result of the addition of polluted, water, and 
ordinarily the dairyman who waters his milk does not stop to con- 
sider the character of the water which he is adding thereto. In fact 
the degree of water pollution which might seriously contaminate and 
infect a milk supply, if the water were added to the milk, would 
probably under most circumstances be exceedingly difficult to de- 
tect. The only way therefore to control such a situation is simply 
to prevent by law the addition of water to milk in any form. Ac- 
cording to Atlee (15), impure water is one of the most frequent 
sources of the pollution of milk, resulting either from the addition 
of water for purposes of adulteration or from its use for washing 
utensils. Winslow (16) is also of the opinion that water is probably 
the most dangerous adulterant of milk, for the reason that the 
water used by dairymen is frequently dirty and contaminated with 
pathogenic organisms. 
From the standpoint of public health the point of chief interest 
and of the greatest importance brought out in this investigation 
