New-York tribune., 1902-09-06

MILK ~ ITS VARIOUS PHASES DESCRIBED
BY DR.. HENRY DWIGHT CHAPLIN

Theory and Practice OF Infant Feeding" BY Dr.
Henry Dwight Chaplin. professor of diseases %
children al the NeW-Yo-k Post-Gracuate Hospital
IS book full Of interesting Information concerning
its title subject Il does not lay down rules and
formulas f0r preparing food supposed % be suita-
bic 10 -fants Of different ages This IS left TO the
physician. while the auJnor in q plain simple
Ray which can be understood by any Intelligent
mother. shows the fundamental principles "i
growth. nutrition and digestion during infancy
Discussing the presence Of bacteria in milk h says
part
II the COWS body is not kept clean, more or
Jess dirt IS bound TO be Ioosened and 70 fail into
the milk pail. along with some hairs. during the
process OF milking. on d single cows hair several
hundred bacteria have been counted. and JAe dlrl
Ist.a y found Oh a cows body contains millions Of
bacteria per -r4Ir II the COW has been wadins IN
shiny. sta-uart vater the scum from this water
dries the CONS hocy. and soUl@ OF II viii get
iuto The milk This dried scum is particularly In
jirious t. milk Milk from four dirty COWS IN
clean barn. with clean mixers. gave an average
Of ninety thousand bacteria 10 the -utic eentmetre
MIX from TOUR other cows Of the same herd. care
fully cleaned and MIXED by the same man. gave
average Il only Two thousand
Stable dust contains enormous numbers OF bac-
terra and Il the cows are eating dry hay. If
The rnk.rs clothes are dusty. the milk viii receive
3 great many bacteria Dust be kept out by
-! ping the COW with damp cloth, and by sprink-
ling til stable. Milk from each OF the twelve
COWS IL stable showe- low bacterial count, eX
cept from one which stood next 10 q pile OF dry
feed Her milk contained million bacteria 70
the cubic centimetre- Dairy utensils should be
washed with boiling water and steamed If possible
With ordinary milk pail and strainer bacteria
e-rs;rar tarne t1av IN th. same harm and with
the same COWS the count was I'VE thousand TO the
When the milk leaves the COW it is at TEN
peratu OF nearly 10 degrees Fahrenheit, which
terra # the milk IS allowed TO stand N a snort
time each DacteTlum VIII produce hundreo5 OF
others. This increase may easily De prevented oy
= t-s5-5I lii 9no keeping II cool No matter now
few bacteria were present in the milk originally;
TO stand for length OF time at anywhere near
In this connection it is interesting to know that
vhile New-York uses 5.4lW5 tons OF ice a year year
London $1,000 and Paris. 5000 tons annually.
he also gives interesting description OF the
farms in Illinois TO the F.ls t-ApoSllon Lor i IN
play in the ATneTlctL- eAlt3.t 10 ptASi t'iLLIL "a
i1e of course France And in July not French
ex6ibir of milk or cream was fit for use the day
September they were III sour the second or third
SaS foI14d perfecty fresh and sweet fortnight
thousand miles The general milk service in Europe
IS all particulars inferior @ that OF An1eTiGa ana ana
viii rernsin sweet even few hours.
DR. CH4pin gives an interesting account of the
reorga nizatIon Of the milk service Of New-York.
Because layu4n Is not able 10 determine n
sions Of disinterested medical men have been or
gSIze9 gIc End iisns Certificate to any mkman waose
inilk is up TO the standard Even when not re-
ca,e would be an eminenty desirable thing 70
have The idea originated with Dr.. H l. Colt, OF
Newark. Dr.. Chaplin studied the milk supply of
<ev-York for several years The bulk Of the
business was found 20 be in the hands Of about
ffty dealers, handling daily l.250000 quarts Of milk
I which they purchased from farmers. The business
was divided sharply into Two branches-one sell
irr in 4o-ouart TO grocery stores. restaurants
e. and The other in bottles TO families direct
The present milk commission resulted from
/ meeting oy the physicians and uikuen, at which
DR. Chapin presented the result OF his invest1ga-
tiors The standard determined on for certified
mix was over thirty thousand bacteria per
C1Jhc centiuerre. z per cent aciCity- and
81 least 3-5 cent OF butter fat. At frst no
dealer could supply milk up this standard But
through visits paid the farmers 20 show them how
"a arrange their stables, clean their cows, hands
ard dairy utensils Il was found that certified milk
| could be produced az an advance OF only one cent
quart in price Bacterial counts were taken, and
rernarkable changes shown, between the middle of
August and the hrst OF September Counts dropped
fron7 $500 1880 bacteria the cubic cent?
metre with other results startling II costing no
| more 10 produce milk after the reduction than
| before These improvements were wrought entirely
in milk for family use. AS 70 grocery milk the
sIYtTor saws IS almost hopeless 10 try to i'm
nrove II as no in particular is responsible for
+ william Wood & Co, Of New-YorEs are the
publishers