The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-09-15

should get into a can of milk they
would increase to 10000 in about two
hours. Every drop of this milk would
be capable of injecting a person who
might drink it and would infect all other
milk with which it might be mixed (as is
zone by milk contradictory even if it were
an ocean.
Much more might be said 10 sbow
that there is danger in milk and that
stringent measures are necessary 20 pre-
vent such dangers
Milk is remarkably good culture fluid
for the growth of microbes In a com
mercial sample, taken at random. as
many as 2,5C0,G00 germs have been found
IN cubic centimeter. With the present
methods OF collection and distribution all
milk contains a greater or lesser number
OF germs, which while they may not be
dlsease germs, must necessarily hasten
the turning of milk. For this reason it
would be advantageous if milk could be
sterlllzed at the farm or collecting depot
Iyndalfs method consists in heating the
MIX Internationally to las degrees Fab
fenhelt- Pastcurs method consists i'm
heating the milk to 14O degrees Fahren-
nett In both processes the milk con-
tanners are Theoretically sealed and cooled
on ice
The souring and coaguiation of milk is
sign Of the development Of bacteria.
Tactic fermentation is due to the bacil-
lus lacticus- This is followed by more
extensive alterations or butyric fermen-
tatlon, due to the production of butyric
acid A peculiar rancid odor is DEVELOPED
and putrefaction ensues due to the in
huence of colorless. thread-like organ
isms called tyrothirx, some of which are
acrobic' that is, existing at the surface
ana oMoizinS organic matter; OtIers be-
ing anacrobic, that is sinking in the
mass and causing putrid fermentation
Uotting) with the disengagement of gas
OF a strong and disagreeable odor
All of these organisms exist in air and
water, and when the containers used for
transporting milk are rot properlV
cleansed the milk quickly turns owing
to the presence in the containers of these
organisms
Several chemical processes for preserv-
ing milk have been advocated but none
is without objections and some
are actually injurious. The addition of
one part of bfcarbonate of soda or several
drops of ammonia in from 500 to I 800
parts of milk may be tolerated This
acts by neUtralizing the Tactic acid. and
thus delays fermentation In proportions
of more than one part to 500 bicarbonate
of soda gives milk a characteristic odor
and disagTeeable, sOapy taste. SalicyIic
acid aid boraX, which have been used
are prescribed since they are :uiurious
but this prohibition does not prevent
some mercenary milkmel from still using
them and running the chances o. detec-
ton and fine. Since the introduction of
fcrmaldehyde as disinfectant this drug
has also been used to add to the keeping
qualities of milk
The food Of a COW is a most important
factor in pure and healthful milk-produc-
ton. Potatoes, peapOds, turnips cabbage
leaves, cOrnstalks, and ensilage render
the milk thin and insipid and decrease
the nutritive qualities. They may in
crease the quantity of milk given and in
this way shrewd farmer may make his
cows adulterate their own milk, bat the
quality is even poorer than rich milk
artiicially thinned
In the pasture, members of the alliacea
and crucifera families give milk dis
agreeable acrid SAVIOR. Artichoke and
sunfower leaves, thistles, elder shoots
and leaves and potato leaves render milk
bitter. Arethusas, eUphorbias, and
wormwood give it an acrid taste ana
often render it actually poisonous, some
times causing commissions in children.
Grapevine leaves, sOrrel, and other
plants with acid or acrio juice make
milk strongly purgative. Brewers grains
make milk which is irritating and causes
diarrhoea, especially in children.
roOu Inlay dlSO d41SCL lllS COiOI u HllIh-
Goose grass and bed straws'' give milk
a pale red color; mercury (poison IVY
gives a blue tint and carrots give it a
yellow. hue
These facts prove that the farmer who
wants good milk must be careful even as
to what his COWS eat, to say nothing as
to their housing in healthful quarters
and due attention to their surroundings;
and as ali consumers want good milk,
whether the farmer wants to give it to
them or not it behooves them to pay
considerable attention to the new cow
Leon Noel