The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1906-03-14
PURE MILK QUESTION.

Inc queollou vi pure ulllh Involves
two considerations. One of these is
the contamination of the milk after
it is drawn from the COW. The other
is the incubation of the milk from
the diseased condition of the COW.
Both are detrimental to the health
of the user of the milk.
1t is well known even among the
laymen, that the universe is alive with
bacteria-air, water and earth are
filled with them.
These bacteria are so minute that it
is almost impossible to comprehend
their size. Some idea might be gath
cred from the statement that if they
were enlarged to the size of base balls,
and an ordinary sized man were pro-
portionately enlarged, he would be
fifty miles tall.
These infinite bacteria before sci
ence had given them more dignified
name, were classed as dirt, and the
housewives waged relentless war upon
them.
1t has been proven that many of the
most dangerous diseases are caused by
the development of certain of these
plant forms which consist of single
cells.
One of these cells enter the human
system and come under proper con-
ditions Of heat and moisture, they set
up a rapid development, usually by
the process of division-one cell be-
coming two. Many of these bacteria
divide every half hour and by
geometrical progression it will be seen
that within twenty-four hours seven
teen million could be developed from
single parent 1t can thus be seen
how easy it is to poison the body from
any bacteria-laden source.
Unfortunately milk is one of the
very best of these sources The liquid
form, its temperature, and the sur
roundings when it is taken from the
COW are all conducive to the accumula-
ton of the bacteria.
These lie dormant in all places
where dust particles can accumulate,
and are more plentiful in enclosed
spaces than in the open. Barns are
ideal places for them, and any disturb
ance of the conditions will set free
countless millions of them.
Now If milk be exposed while they
are moving about large numbers of
them find Judgment in it, and the
conditions being suitable, they at once
set up a multiplication that soon
changes the entire quality of the milk.
The most important of these is chem
ical one which might be simply stated
as the conversion of milk sugar into
Tactic acid, and is what is commonly
known as souring.
Bacteria which produces diseases
taken into the alimentary canal in
milk set up diseased condition in
the body which unless thrown off by
nature or counteracted in some other
way. develops into a pronounced
disease
Milk furnishes the greatest source
for the propagation of these bacteria of
any of the ordinary food supplies, be-
cause of it's condition and environment.
Not only do the best kept barns pro-
vide good lurking places for these
plant cells, but the COW herself, no
matter how carefully groomed, is
covered with them, and there are nat
urally dropped into the pail during the
process of milking.
These cells may be destroyed by re-
ducing the temperature to the freez-
ing point
While the pure milk ordinance is
under consideration it would be we'll
to keep these facts before the public.
1t may be difficult task under the
present condition of the law to remedy
the impurity that comes from a dis
eased condition of the COW, which
will be considered at another time, but
there is no reason why the trouble
arising from extravagant sources
should not be entirely eradicated. ~