Arkansas weekly mansion., 1883-11-03
'sPrepared,o not ssAdulteratcd Milk. -

ns a milk pcddler on the streets of Bos-
ton, after abandoning the business, was
asked by an interviewer this question:
"Is adulteratcd milk sold in this mar
ket?' He replied: mo, sir, not drop,
as we milk peddlers understand it, but
there is plenty of prepared milk" On
being asked: 'sWhat is the difference
between prepared and 'adulterated'
milk?' he replied: 1--WE milkmen asso-
ciate something criminal with the word
'adulteratcd milk but not with the
word prepared milk" He continued:
"'Prepared milk has in it no deleteri-
ous matter" Is water furnished the
city used to ''prepare" milk? If SO how
can it be said that it contains no ''dele
terious natter when it has dcfied the
most learned chemists to tell the Water
Board why the water furnished the city
is unfit to drink2l When asked ''How
much prepared milk is sold in Boston,"
he replied: 'Nine-tenths OF all that is
sold is more or less prepared. The
interviewer remarked: '.You dom mean
to say that only 0ne-tenth of the milk
sold in Boston is pure9' The milkman
replied: That's precisely what meant
TO saw, and | know what / am talking
about, at least was long enough in the
business to know it, and every milk
peddlcr knows it, and the Inspector
knows it too, if not a fool" He adds:
Prepared milk stands the test of the
lactometer and the most skilful tasters.
1t is only when man is Il rogue and
anxious to make money too fast that he
can be detected by an examination of his
milk.
The milk vender was next asked if
he had any objection to telling how
milk is prepared? And he replied rs
follows: .Ihere can be no objection to
letting the general public know, as a
great many milk-consumers already do
know. and buy their milk with that
knowledge. The principal ingredient
is water, which, if pure, is harmless,
and only serves to increase the quanti-
ty. Then we put in salt, which tends
to keep it fresh. and burnt sugar, which
i the colorinr matter used to give that
rich look to the milk which. to the eyes
of the ignorant, is a sure indication of
cream. That is all" The interviewer
inquired: ..What proportion of water
j, used?' That" replied the milk
man, ..dcpcnds upon the class of trade
and the dairy from VIII ch he obtains his
supply. If milkman be wise he viii
select source of supply upon which he
can safely RELY, and then he will. if
careful, test his milk to see that the
farmer does not cheat him by prepar-
inr it for the first time. The milk from
some cows will stand more water than
that from others. 1t depends good
deal, too, upon how the COWS are fed.
Then again, as to the consumers. If
miIkman sells his milk to 4 poor class
of people who can not afford to pay Il
fair price for it, so as to give him 4 llv
inc margin of profit, of course he uses
water more literally than he would if
he dealt with people who were willing
TO pay, and did pay. If milkman
PAYS four cents n quart for his milk,
Won can readily see that he can not sell
il to Il small gro-cr who reta Is It at five
Ceuts Il quart. In this case he gets his
profit from the water used in prepara-
ton One in five is not bad milk, and
one in eight is, of course. better.
What do you mean by 'one to five
and .one to eight?' " Said the milkman
in reply:
lone in five means one can of
water to five cans of milk, and 'one in
eight of course, one can OF water to
eight cans of milk. BY the way, for
cnt sometimes used. In a dry season.
when milk is scarce and prices high, l
have known mlkmen in order not to
lose customers by failing to supply
them, to use condensed milk with water
and the other ingredients already men
toned. This makes very good milk,
and one can of condensed milk viii
make n great many large cans of milk.
The milkman being intcrrOgated, ''Nhy
not sell pure milk to people who are
willing to pay for it?' answered. III
intelligent people, we do so; but there s
the rub. People don't like pure milk
n it comes from the COW. 1t Is nauscat-
ing to most people. How often has the
CITY child been heard to eNclaim when
in the country when served with pure
milk. 81 don t want cows milk, give me
milkman's milk 1t may seem strange,
but it is nevertheless true. l once had
a customer who said, II want pure
cows milk and l will pay you your
price for it, / said all right, and
served him with the pure article, but he
bitterly complained; said he knew milk
when he tasted it; cursed all milkmen
as frauds, and was going to withdraw his
custom, when l told him 1 would try an
other farmer. L then gave him 'one in
eight and he was perfectly satisfied.
There is another fallacy. Mothers
always demand pure milk for infants.
Now, | venture to assert that the ma
iority of cows milk, fresh from the
cow, would not stay upon stH lHIdHe
stomach. Again, without salt, it is i'm
possible to keep milk sweet but a very
short time. 1t sours soon, and here
again the poor milkman comes in for
abuse. If you pay eight or nine
cents a quart for your milk, you will
get a good nutritious article. but not
pure milk. So what can you expect
when you only pay five cents quarts?
Such is the revelation made by an eN-
milk peddler of this city, whose boast
is. Il know what am talking about,
and concludes by saying, Il am thank
full that am no longer obliged TO fol-
low the occupation of milkman, and
hope that misfortune will never drive
me into it again.
mot drop of adulterated milk sold
in Boston, but plenty of prepared,
milk. as nine-tenths of all the milk SOLO
here is prepared more or less, and
what this means is clearly stated by one
who claims s.to know what he Is talk
inc about.-BoStOn Post.
"A correspondent of the fan,iho"
Gazette sends to that paper the follow
ing account of what happened the other
dav in Queensland: "a Chinaman had
TO give his evidence, and was asked how
His rRnIV was.