80 ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
jeopardize it for want of cleanliness or care. 
And here we would state that milk drawn from a 
healthy cow that is fed on wholesome food is perfectly 
pure. 
If any impurities are found in milk it is from careless¬ 
ness or design, 
And now as to the adulteration of milk. 
When we consider how cheap milk is, we are surprised 
that anyone would be guilty of adulterating it. 
Milk is probably worth less per pound at wholesale in 
any of our Western cities than chalk. 
Its principal cost to consumers, is the expense of its 
delivery to their fair ilies. 
It costs nearly as much to deliver a pint as it would to 
deliver a gallon of milk to any one family. 
It is claimed that there are two kinds or classes of 
adulteration of milk, one by the compounding of foreign 
substances, as chalk or kindred substances and water, the 
other by the subtraction of the cream, or by skimming the 
milk. 
All such adulterations may be detected with a very 
little effort on the part of the purchaser. 
If the lady who has charge of receiving the family 
supplies will take a small testing glass and fill it with milk 
when received, and during cold weather warm the milk in 
the testing glass, then set it one side for a few hours, she 
will not require the aid of a chemist to inform her as 
regards the quality, or purity of the milk. 
All foreign substances like chalk will be found in the 
bottom of the glass, and the cream, if any, will separate 
and rise to the top. 
If on examination the milk in the testing glass is free 
from dirt or other foreign substances, and the cream 
development is equal to about one-tenth of the milk when 
put into the glass, then the milk is fully up to the standard. 
