381 
I 3 per cent fat, and 9 per cent solids not fat, in summer — are working 
a hardship on the farmers, and that indirectly they are not protecting 
! the consumer ; that milk contractors and peddlers were using it to their 
pecuniar}^ advantage, and that the prosecuting officers throughout 
the State were not rigidly enforcing the law T . The author reached 
the conclusion, therefore, that either the milk standard should be 
j abolished altogether and milk sold upon its merits, or, that if a 
standard is to be maintained, it should be uniform throughout the 
United States. On account of the very large amount of data on the 
chemical composition of milk at present available in State and munic- 
ipal departments and agricultural experiment stations, etc., such a 
standard could probably be equitabfy adjusted. Indeed, the attempt 
has been made to do so in establishing the United States milk stand- 
ard governing the sale of milk under the laws governing interstate 
commerce. This standard requires a milk to contain 3.25 per cent of 
fat and 8.5 per cent solids not fat, and, as may be seen from the tables 
of State and national milk standards given on page 378, it is lower 
than many of the State standards. According to the secretary of the 
association of State and national food and dairy departments, the 
United States standard is being made the basis of standards for all 
the States. 
In this connection it is of interest to note that certain high-class 
dairies throughout the country are prepared to furnish milk of any 
composition desired, and infants’ milk according to the physician’s 
prescription. 
PART IV.— ADULTERATIONS OF MILK. 
Like many other foodstuffs, milk is subject to many adulterations. 
These consist (1) in the removal of the cream (skimming) or the ad- 
dition of skim milk, (2) addition of water (watering), (3) addition 
of thickening agents, (4) the addition of coloring matters, (5) the 
addition of certain substances with the view of altering the taste 
of milk and increasing the total solids, (6) the addition of preserva- 
tives (antiseptics). The commonest forms of adulteration are skim- 
ming, watering, and the addition of artificial coloring matters and 
preservatives, the addition of thickening agents, such as chalk, 
calves’ brains, starch, glycerin, etc., having almost passed out of 
vogue among farmers and dairymen. Indeed it is doubtful whether 
this (3) form of adulteration was ever practiced to any considerable 
extent (see Leach, 1) . 
Skimming . — This form of milk adulteration is probably practiced 
among farmers and dairymen to a considerable extent. As its name 
indicates, it consists in the removal, by means of a separator or 
otherwise, of a part of the cream. Obviously, skimmed milk con- 
tains a smaller percentage of milk fat than normal milk, and it was 
