HOWARD B. FELTON. 
3G 
number of infants deprived of the mother’s milk which nature 
intended them to imbibe and depend upon the cow for their 
source of supply. When we consider that the natural powers 
of resistance of the infant are far below those of the adult and 
that by reason of the enervating heat of summer, or the cold of 
winter, or bad hygienic surroundings these powers are still fur¬ 
ther weakened, we see how important it is that they should be 
supplied with food free from germs. 
It has been proved that milk has been the medium through 
which tuberculosis, typhoid fever, scarlet fever and diphtheria 
have been contracted. The colon bacillus is held responsible 
for producing ileo-colitis or the ordinary summer complaint of 
children. Milk rich in bacteria is regarded by the highest au¬ 
thorities as being difficult of digestion for children and causing 
food vomiting, dyspepsia, mycotic diarrhoea and ileo-colitis. In 
the absence of a systematic inspection of milk at the dairies by 
trained veterinarians how can we know that the milk supply 
will be free from these germs? We do know that Pasteuriza¬ 
tion will destroy these germs. By Pasteurization we mean heat¬ 
ing the milk up to 167° F. and keeping it at that temperature 
for 40 minutes by means of live steam. This has been found 
to be the best method and is that practiced in the Walker-Gor- 
don laboratories. The highest thermal death point of all germs 
ordinarily found in milk is 157°, so that a safe margin is allowed. 
It is important that the milk should be rapidly cooled after this 
process in order that bacteria may not develop during the time 
of cooling. It is most conveniently carried on in vessels con¬ 
taining not more than half a pint, which must be tightly stop¬ 
pered and are not to be opened until used. Milk Pasteurized 
in this way does not lose its distinctive taste or odor, nor is 
its nutritive value or digestibility impaired in any way. It has 
been claimed that by this process the life principle is destroyed. 
We do not believe that any life is destroyed except that which 
is harmful by its presence. The coagulation of the proteids 
does not begin until 171° Pk is reached,.when changes take place 
which render the milk more difficult of digestion. 
