The New York herald., 1879-08-10
PURE MILK.
The Genuine Article Guaranteed to
New York Consumers.
ADULTERATI0N GUARDED AGAINST
Placed in Sealed Jars at the
Diaries in the Country.

PROBABLY no one would quarrel with the OF
the term prime necessity in speaking of milk, for
certainly few things take precedence of that fluid in
the list OF necessities for the maintenance of life 1t
is fair to say that no goes through lie without
using it, and, as cows milk is the tavorite form of
the lacteal fluid in the estimation of civilized
people, the supplying of great city with it becomes
an important problem not easily solved, for cows
cannot be properly kept in great city. New York
has struggled with the problem for many years. and
by means OF the exposures of abuses III the milk
trade made by the press, and of stringent Legislative
regulations has been able to procure her daily drink
of milk in tolerably good condition 1t may be
said that the aduteraton of milk is prac tcay done
away with in New York.
The daily drink OF milk that the city takes is
copous indeed. Even Gambrinus himself would
have quailcd at the quantity. Not less than four
hundred and forty thousand gallons OF milk are
brought to New York daily. and during the most OF
the year there is very little OF it wasted Sngularly
enough the quantity is less by almost one hundred
thousand gallons than it eight ten years ago,
and the only explanation that can be given is that
the milk is better i'll quality and the people have
grown more economical. That in so large supply
there should be wide difference in the quality OF
the milk is inevitable for the conditions which have
to be considered in producing carrying and ham
ding it are complex. The COW has TO be i'll good con-
diton and properly fed Tho milk has to be properly
cooled carefully handled promptly shipped and de-
vered. and, above ALL kept clear OF adulieration and
kept 'whole." whole milk" it should be ex.
planned, is that which is undiued and has not been
robbed of its cream. Then the milk must neces-
sarily pass through number of hands between the
and the consumer. and that it 10 served at last
in good condition is. considering all these things
really remarkable.
THE DIFFERENCE IN MILK.
Tho most OF it, SAID, reach tho
sumer i'll what may be called fair condition. That
is, SO far be learned. foreign substances,
excepting salt and water, sold i'll milk, and skim
milk does not masquerade as cream" to any great
extent. Still, it is with milk it is with eggs.
There is vast difference between "tolerable or
fair milk aud absolutely good milk This differ
is that is appreciated by the ntolli-
gent dealer than by the intelligent customer, but it
is appreciated the most keenly by the children. No
lactometer ever invented that would show the
quality OF milk accurately than child, and
mothers know this as thoroughly as they know any
thing about their little ones.
These iaets and conditions have led after expe-
riece OF many years, to the establishment OF busi-
that is yet in its infancy but that promises 10
grow to enormous proportions 1t is the supplying
ot milk by The quart TO consumers i'll New Iorx
exactly the same condition when drawn from the
udder the day before. Stated thus badly, the busi
does not complex one, but little
consideration OF it will show THAI there is multi
plcity of detail to be studied and the greatest
to be observed before the thing be Yet it
is DONE and to-day, while ordinary mix is retailed
from the asnloned can eight cents a quart u
quart OF absolutely pure rich milk. with Inch
at the top, be bought in sealed
bottle or lar tor ten cents Several hrms in the city
are embarked III the business altho ugh than
two years snce the first one began, and all en-
! larsing their operations rapidly.
YELLOW scuM ON
An examination OF some or these establishments
OF their methods has been made BY HERALD re-
porter anu the explanations given by the managers
viii be found of interest at least to those who
willing TO pay the slight additional cost ior cows
milk in preference to taking "milkman's milk at
the old price. One oi these gentlemen said You
have heard the old story suppose. about the city
family who objected to the milk that served 10
them. saying that yellow scun had risen on top OF
it. Well. there's more truth than poetry about that
story. have actually had people say to me. and
soOerly. too, that milk different from any
they had; that it tasted differently. and that
they feared it must bc doctored in some way. We
do sell different milk from the average. and are
going on to DO it, The children don't object to it
notice.
Several farms in different parts of this and the
adjoining States have been taaen for grazing pur-
poses aud stocked with good cattle preliminary
10 this scientific pursuit of the dairy business and
at different points very extensive establishments tor
the botthng OF the milk have been built The
most care lso those IN the business say and the
condition of their mix bears them out in the asser-
tion taken to keep every thing about the milking
shcas in "a perfectly cean and sweet conaition.
After has been from the is carefully
inspected 1t l. strained and placed in the cans.
The srainng is through wire gauze ana two thick
nesses OF cloth. IL Is tnen subjected to the cooling
process, which Is dif rent in Inherent places.
COOLING THE
the with 1t and keeping them in 1T Until tenn
pera,ure about 90 degrees Fahrenheitis obtained
The most approved method however, is cooling by
spring water. On DAIRY farm viii almost always
be found large natural spring OF pure cool water
the dairy man looking that as necessary part OF
the spring house is built in which there ia
TO set ali the cans required Tor the product of
the farm. ana here 1T Is cooled aost the springs
have u temperature of IS 90 degrees Fahrenheit
and the milk Is allowed to staEd for several hours
the running water.
Opinions diier az to what shosld bc done while
the milk l. cooling. The old-iashioned method
OF procedure was to stir it gently from
time to with lade, it being held
that tins stirring hastens the cooling and
renders it more even. The greatest objection to
cooling milk by ice is that the refrigeration s too
RAPID. and, moreover. the mix tie outside OF tho
can getting cooler and cooling more quickly than
that in the centre. Auimproyeinc on the od-fash-
ladle mas been devised in the shape of an ap-
para'us air vessel atach he'd which is forced
down through tue milk The arr - liberated at tie
bottom OF the can. Of course bubbles up to tho
top OF the mix at once Tins conriyance used by
OF the dealers in ''seaied milk" while others
have made "a still radical departure the
Ola method. They have discontinued the stirring
entirely, claiming that the best treatment MIX
L. to keep IT as quiet as possible By stirring they
claim that risk Is incurred OF breaking the butter
globules and iiberating the lactic ac,d, which
Jures The quality OF the milk. and they leave the
milk undisturood until 1t is entirely cooled which
in few hours.
After the cooling. which is necessary part of the
treatment OF all milk. the risk OF deterioration be-
gins, lresumiAg that the is in good condition
ami the mink IL properly drawn. This first risk
comes from the great demand tor cream. The skim
ming OF mix leaves thin fuid that be aud is
sofa for milk to some extent. The most common
procedure. however. is 60 skim one-third or one
quarter of the milk, aud then mix the sk m-nilk
with the "whoie" This is, OF course. only partial
robbery, and the quanty of the product is st suf-
hciently good to DEFY the Board of Health tests, at
which experienced dealers smile dorisi,ely. This |
robbery ls IN some cases. said to be begun at the
dairy farms where butter is made but. may easily
be seen. IL Is difficult to prove who commits it,
when the offence H. clear.
ADVANTAGES TO THE CONSUMERS.
The business OF selling scaled milk presents an /
advantage TO the customer at this point III tho
goods served are not fully up 10 che standard in
tastc smell and app arance, there is doubt whose
fault 1t is. In the ordinary mode OF serving milk |
the ''orisinal package is at the mercy the dairy
the tcamstcr who takes 1t to the railroad, the
railroad men, the city dealer to whom it is
signed ana the driver who delivers 1t. IL is,
therefore. next to impossible to charge any of
them with fault II the mIlk is "off.
All this is avoided by making up the original |