The St. Johns herald., 1900-11-10

of it's use. It should not be necessa- ry to prove that the substance will cause direct injury in the doses in which milk is used in order to establish the fact that it is harm ful. Many cases of sickness and death have been traced to the pres ence of chemical conservatives in milk and the citizens of Tuscon are at present investigating cases in which death is supposed to have resulted from this cause.
 The laws of twenty-six M our states. make this aduateration of milk crime punishable by fine or imprsonmenit. Unfortunately our territory has no law providing for the punishment of this crime. All creamery men should, then, be a law unto themselves and. standing together, unrelentlngly refuse any milk suspected of having been treated with chemical preservatives or any other fromof a dulteration.
 The use of chemical conservatives is the interruptions mans substi- ute for care and cleanliness, for by proper handling, milk may be kept sweet until delivered to the factory, even in Arizona climate. A form. CT Timely Hint dwelt somewhat at length upon the necessity of cleanli- ness Tn handling milk and We would now like toemphasize more strong ly and specifically the necessity of paying proper attention to cooling the milk.
 One morning in July the writer stood at the weigh can of a cream cry and took the temperature and tested the acidity of each lot of nights and mixed nights and mornings milk delivered. Ifthese lots of milk had all been handled with equal care as to cleanliness: the temperature at which they had stood through the night, as indi- cated by that taken at the creamery in the morning, might be reason ably considered as responsible for their acid condition at that time. The. temperatures of the nights milk varied from 7S to 93 degrees F., and while the variations in acid ity did not conform exactly with those of temperature, generally speaking. the warmer the milk the worse it's condition. It is needless to say that the milk at 93 degrees was sour; it was so sour that par ticles of cla bber stuck to the sides of the weigh can as the milk was drawn of, and yet, the driver in- sisted that the milk was sweet and became profanely abusive when the weigher politely told him that milk in that condition would thereafter be refused. Other lots of milk with temperature as low as 84 degrees were sour, Indicating that lack ofcleanliness had contributed to their souring.
 As stated before, this condition of affairs is absolutely unnecessary. Tn our experience at the Experi- ment Station farm we have observ- ed that by the use of the ordinary tin drum milk cooler filed with we'll water, which with us has 8 temperature of from 70 to 73 de- grees, milk may be reduced in tenn perature ten degrees !; by running it over the cooler a second time the temperature may be brought down five degrees more and that by wrapping the cans in which the milk stands over night in wet bur lap or gunny sacks the temperature may be still further reduced to that of the atmosphere or lower. Dur ing the first fifteen days in July, including the hottest days and nights of the season and the hot test twenty-four hour period re- corded since the establishment nf tine weather bureau in Phoenix, the average temperature. ot the nights
 milk in the morning, under this treatment, was T degrees, which Sas less than the average minimum
 snpefa,ure uf the atmosphere fo,
 ar perirm On very warm nights
 ne temperature of the milk went -everaI degrees below that of the surrounding air. Under this treat ,nent the increase of acid in the milk during the night was very