Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1889-09-22

of cow too fresh to yield good product,
and its presence in one sample examined In
dicates that the milk man could not wait
the proper interval before marketing the
milk.
The finding of bacilli, or germs, of con-
sumption in one instance is a serious matter.
That the disease may be communicated to
human beings who consume such milk,
there can be no doubt; it is a fact now con-
ceded by the advanced thinkers and inyestl-
gators of the medical world to-day. 1t IS
probable in the above case that the COW her
self had consumption, a disease to which
cattle are particularly liable.
The blood and pus corpuscles present In
one instance indicsted Inflammation and
probably abscess of the milk glands Of the
cow-a "bealing" as it is commonly called.
One can scarcely realize how man could
have so little idea of right and wrong as 70
knowingly market such product.
Six samples of cream, or what was sold as
such, were examined, with the result OF
finding that five contained more than rea-
sonable amount of skim milk, two OF them
not being cream at all, One OF the latter
two was simply whole milk as it came from
the COW; the other, an ingenious compound
OF coloring matter and starch.
Eight samples of butter were examined.
Two were found to contain large quantities
of water, in one case amounting to 70 per
cent. This is gross adulteration and an out
rageous swindle, inasmuch as it is selling
water at 26 cents per pound. 1t was evident
ly incorporated purposely after the butter
was made. In one sample examined there
were evidences of the presence of animal
fats. This last butter sold for little over
half the prevailing price for the finest quail
itv article. All the samples of butter eI-
amined contained more salt than waswhole-
some. On inquiry this was claimed by some
of the butter makers to be necessary to pre-
vent early rancidity and decomposition;
others said their customers liked 1t so; while
one lone individual said it was to increase
the weight of the butter. The writer leaves
it to his readers to decide for themselves
which answer is correct.
AS TO CHEESE.
Ten samples of cheese were examined, but
beside cheese f1ys and maggots, cheese mites
and shippers, no serious impurities were
found; little things like these are relished
by the cheese eater, and probably do not
hurt him. The worst feature about their
presence is that they live at the expense of
the nourishing constituents of the cheese,
which is consequently impoverished. One
sample showed crystals Of fat foreign to the
cheese, probably lard. With the exception
Of two kinds, all the cheeses examined were
lrtifcially colored. This is claimed to be
in order to sell the product. This
IS strange, but it is probably true; though
Why some varieties must be painted to sell,
while others are bought when of natural
,olor is a mystery.
a milk dealer and another individual, a
nan who has sold cheese and butter all his
ife, both stated a few days ago that they
Knew their respective wares were sophisti
,ated, and they deplored it, but did not
zee how the matter could be remedied.
But in view of the fact here demonstrated
hat milk and milk products are largely
subject to sophistication. remedy for the
,vil becomes quite an important matter. In
his connection may we'll be mentioned the
experience OF friend of the writer's. This
gentleman started retail milk establish
nent. In endeavoring to pick up a patron
lge be found that he had some competitors
n the business who could sell
milk at the price he paid to
he farmers for it himself
Many people refused to pay a little more for
pure milk than they did Tor mixture of
milk and water. There is good evidence
hat his milk was pure and that the cheaper
milk was not. This circumstance points q
7ery obvious moral.
There are sufficient reasons for the asser-
ion that milk should not be allowed to
tand longer in tin vessels than is unavoid-
lble; crooks are the proper things, though
lot practicable for transportation of milk.
Lead NAV exist in the enamel of crockery,
1ut it is in an insoluble condition. The
yreater facility with which crockery may be
huroughl- cleaned is alone sufficient to
it, Butternilk especially
hould never be kept standing in tin
-essel. The writer has found small quanti-
les of
LEAD IN BUTTERMILK
hat had stood for several days in tin
milk can. The Tactic acid had acted upon
he lead in the timing and solder, pro-
lucing the lactate of lead, which is soluble
n an abundance of water. Tinplate, of
which cans are made, ought not to contain
my appreciabie quantities of lead, but as
natter of fact it contains four or FIVE times
is much lead as tin.
Whenever practicable it would be we'll to
investigate the arrangements of the dairy
supplying your milk. TO see If the cows are
Sleoh anu holl Ieu, sIdules Cledu anu Tree
rom foul odors, etc.
DR.. Wood. OF this city,in paper that was
-ead before the County Medical Society, and
which was published in full at the time in
The DISPATCH gave some excellent advice
IN this and other. allied points.
In London 1t is, or was a few years ago, a
common thing for COWS to be driven through
he streets to the door of the dairyman's Gus
omers, where the lacteal fluid is withdrawn
lnder the eye and immediate supervision
If the purchaser. This is one very effective
method of preventing sophistication of
milk, though, on the whole, it is not to be
because of The injury done to
he COW and her milk BY driving
ler through the streets. A better plan is to |
insist on having good, sweet, mild milk,
which on standing yields a good layer of |
'ich cream. You will have to pay little |
more for it, but what is a cent or two day |
when you are considering a matter of sick |
less or health? To save pennies on milk |
Ind spend dollars for the doctor is good |
Example of that homely old expression:
Saving at the spiggot and leaking at the |
'ung. 'CHEvALIER @. JACKSON, MD.