686 
JAMES HENDERSON. 
2.—To secure the consumer against diseases which may be 
transmitted to them by the medium of milk. 
In this city there exists a system of inspection carried out by 
an organized staff of officers to secure to the public a good and 
uniform standard of quality. This form of inspection is, I be¬ 
lieve, well administered. - Still, there is one. just ground for crit¬ 
icism here. I refer to milk obtained by feeding brewer’s grains 
and other waste products of distilleries and vinegar factories. 
It seems that by feeding this slop milk can be obtained 
which will reach the necessary standard of quality. The fol¬ 
lowing passage on the subject appears in the annual “ Report of 
the St. Louis Milk Inspector, 1896 : ” 
“Of the milk producing property of such food there appears 
to be little doubt, and as producers of quantity alone our dairy¬ 
men have the weight of evidence in their favor. Authorities, 
however, who have more thoroughly investigated this subject 
assert that the quality of the milk produced under such feeding 
is less stable in its constituents, the fat more readily broken up 
into the various fatty acids, the casein less soluble, the whole 
product more liable to the various forms of decomposition, and 
less valuable as a nutrient than milk produced by healthy ani¬ 
mals under natural environments. Such milk cannot be used 
by the manufacturers of condensed milk, and in their contracts 
with producers of raw milk specially stipulate that the cows 
should not be fed upon it in any quantity whatever.” 
I venture to think that the sale of such milk should be 
stopped. It is an injustice to citizens to have such products 
foisted upon them simply because such slops are cheap. 
This form of inspection is too purely mechanical and chemi¬ 
cal to sustain our interest, so we will pass to the second subject 
of inspection, namely, the securing the consumer from infectious 
diseases transmitted by milk, in which we as veterinarians are 
more directly interested. Such infections may be very natur¬ 
ally classified as those which are primary and those which are 
secondary. 
The infection may be said to be primary when the milk ac- 
