The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1894-09-23
TO c u PURE MILK.
The New York System includes Educa-
ton of Dairymen.

New York Evening Post.
The system by which the milk supply fur
nished to this city is regulated and in
spected by the health department is now a
most important branch of sanitary work,
and is the result of the experience of a
number of years, during which the depart
ment officials have continually become bet
ter able to meet the necessities caused by
the expansion of the dairy farm business.
The method under which the supply is
guarded has now been extended to the
farms themselves. so that the milk supply
is really under inspection in three different
States, and in every hamlet and dairy dis
trict which sends milk to the New York
market. In this work the local health board
receives the assistance of the State boards,
which have inspectors in all the various
counties where milk is produced.
The education of the farmer is now justly
regarded as the first essential to a pure
milk supply. To this end the farmers are
instructed in the most approved methods of
constructing barns, of mixing and varying
the foods. and of keeping the surroundings
of the cattle UP to the latest sanitary
standards. This has been a long and tedi-
Gus course of educs ton, the officials say;
farmers are proverbially averse to what
ShCy GIL hCW-ldhSiCu Otio IL StOW, IL
has. nevertheless. in many cases been sue
eessful. There is. of course. much still to
be done. but the higher prices paid by large
dealers to those dairymen who operate
their farms in accordance with the instruc-
tons of the health board have shown the
ordinary farmer that he would do we'll to
follow their teaching.
At the better class OF farms the milk is
now drawn from the COW into a closed pail,
fitted with a tunnel mouthpiece. The old
fashioned open pail has in most cases
passed away The mixers pail also forms
weight save the contents of the pail from
the. kick of a refractory cow. From the
pail the milk goes to a tank, so arranged
that 1t flows over a series Of c~old-water
pipes. Passing also through a strainer,
from which it flows in small streams, it is
both cooled and aerated, thereby losing
drawn from the. cow. Unless these are
r !,en;weI the milk retains the peculiar
milk is then put in cans or bottled. II the
latter is done at once the milk remains
exposed to the air. Much Of the milk Hnaa sold
In this city as genuine bottled milk, how
ever, is really brought here in cans, and
in the city. This spurious article is fortu-
nately easy of detection, for it has no
the milk and the cream, while that which
Is bottled at the farm has a solid section
of cream at the top.
milk in sealed vessels without cooling. as is
sometimes done. A peculiar poison known
which was originally discovered by Pro-
fessor Vaughan, of the University of Mich
igan, has been the cause of a number Of
cases of poisoning, principally at seaside
resorts.
MIX comes to this City over the New
Haven, Harlem, and New York Central
railroads, and by nearly all those which
enter Jersey City and its environs. 1t also
comes from Putnam and Duchess counties
by the Newburg barges. landing at the
foot of West One-hundred-and-thirty-thir
street These various stations make the
district to be covered a large one. Milk
inspectors are required TO make frequent
visits to the receiving depots. The work
is done from midnight till about 5 O'clock
In Ine mohhihgc no one put the chief
triots the raid is to occur. Every can
must be tested with the loctometer. and
samples taken of the suspicious ones. The
shipper can be identified by the number
on the can, and IL the subsequent chemical
analysis shows adulteration by water or
Besides making examinations Of all sam
pies sent into the department the chemists
of the Board of Health must keep careful
watch over all the methods in use to keep
milk sweet, such as condensing and pre-
serving. So well has this been carried out
that a sample OF condensed milk under the
standard is now rare. Preserved milk not
only has a great portion Of the water ex-
tracted from it, but about 40 per cent. Of
| sugar is added, and in this condition IL will
keep indefinitely. There are now a num-
| Der of brands of so-called evaporated cream
on the market, but the chemists do moi
speak highly of them because cream cannot
be successfully Condensed, as 1t would turn
to butter in the condensation.
During the last few months the incentives
to adulteration have been few. as until a
month ago food and water have been very
plentiful. The present drought. however,
has caused the farmers great trouble, and
the chemists OF the department expect thai
some more or less extensive adulteration
Will soon be discovered.
Not Drink hut Conccit.