MUNICIPAL HYaiBNE—PART II— MILK. 
BY C. O. BATES. 
It is the purpose of this paper to help popularize the scientific facts 
that have been discovered by the research laboratories which are con- 
trolled and fostered by our national government and individual States of 
the Union, and by the laboratories of the denominational institutions of 
higher education. Vast sums of money are spent each year to maintain 
such work. No one can question their efficiency or practical value. Such 
knowledge is not prized as highly as it should be, nor are the discoveries 
as thoroughly known as they should be. The bulletins that are issued 
from the various stations are within tne reach of everyone, they are abso- 
lutely free. Like streams that have their origin in the ice fields of remote 
mountains, they come in gentle cascades to satisfy the thirsty and revive 
life, and give hope for better and higher life, “Doth not Wisdom cry? 
and Understanding put forth her voice?” “She crieth at the gates, at the 
entry, at the coming, at the doors.” 
Legislation is not what is needed so much as education. The people 
have to understand and appreciate great truths before they will accept 
and apply them. A people cannot be brought up from Egypt to Palestine 
in a single day as legislators would sometimes have us believe. The 
food that first sustains our bodies, which is at once the most delicate 
and perfect food, and for which there is no substitute, demands the most 
serious and searching investigation that Science can give it. Statistics 
«how that more than one-fourth of the human race die in infancy. The 
cause of this frightful mortality is largely due to the impure quality of 
milk. 
Such things ought not to be. Surely the voice of Wisdom in our land 
■today cries, “They are a people that know not my ways.” 
Next to w'ater is milk in its importance to a municipality. The ques- 
tion of a pure milk supply during the last few years has received a great 
deal of consideration, due, in a large measure, to a feeling of alarm in 
the minds of those who have made thorough and scientific investigations. 
Practically every city in the United States having a population of 
over 50,000 is beginning to have some sort of supervision of its milk 
supply, while nearly all of the smaller cities are falling into line with this 
movement. 
Pure milk has a bland, sweet taste and is slighly alkaline in its reac- 
tion. Its color with yellow tinge is due to an emulsion of about sixteen 
different kinds of oils which constitute the butter fat. Pure milk is 
slightly heavier than pure water, its specific gravity being 1.03. The 
average composition of cows milk is as follows: 
Water ST.* 
Protcines S.i 
Pat ........................................................ ..... g.S' 
-Bugar ............................................................... 
•Minerals .............. ............... .... .7 
It is thus shown by its chemical constituents to be a perfect food. It 
contains all the four classes of nutriments — ^minerals for building up and 
repairing bone tissue; protein es for nerve, sinew and muscle; fat for 
-reserve energy; sugar for heat. The ingredients are found in the right 
proportion for a complete food. 
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