The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1908-02-09
Says Milk Dealers Will Not An.
tagonize Physicians. But
Want Justice.
THE DAIRY SITUATION
FROM A DEALERS STANDPOINT,
w. c. REYNOLDS TOUCHES ON
THE AGITATION FOR GOVERN
MENT INSPECTION.

does not take kindly the agitation
which the physicians OF the county are
starting pertaining to the government
milk inspection proposition, and has
addressed the following to the Palla-
dunn:
| Editor Palladium:
agency Of the press concerning the
unsanitary condition of the dairies and
the milk question in general.
1t is an undeniahle fact that some of
the dairies could be improved upon. 1t
also seems that few of the doctors
are over charged with splan and must
! do something, and as the dairies are
the most vulnerable objects they give
vent to it. covering the whole industry.
A few days ago one of the dairymen
| did have the courage to make a state
ment, and | wish to add a little to his
cause, and touch on the following
| topics: The Milk Ticket" 'Unsani-
tary Surroundings" and "Pasteuriz-
ing"
! The objection to the milk ticket is
that it often passes from an infected
home through the milk man, causing
! disease in another family. Let us
! grant the statement But is the milk
ticket the only medium Of exchange
| that passes from infected homes? Are
milk tickets more dangerous than our
| circulating medium:
Did you ever know one of these doc
! tors to object to taking this money
| from a infected home for his services
and passing it on the unsuspectingt
Have milk tickets a greater affinity
for germs than pennies. nickels. dimes
and paper dollars. Yet fifty pieces OF
money pass out of these infected
homes to one milk ticket. The editor
of this paper endeavOred to show the
| "stay-at-hOme' qualities of the dollar,
and trace it in its circulation. Yet
these would be statesmen Of your city
leave the germ carrying, filthy paper
dollar out of the question.
No one regrets the unsanitary con-
ditions of some of the dairies more
than the major portion of the dairy
men. The water supply should be
pure. The stable should be well Ven
tilated; what matters if the ceiling be
| six feet or twelve, if the ventilation be
good? The COWS should be well cared
for, and should be in a healthy con
dition, and the milking done with care
But the end is not with the dairyman
But few of the consumers of milk I'M
derstand the conditions necessary tC
keep milk sweet
An ice chest is not necessarily es-
sential to the keeping Of milk. Scald
ing water applied to the milk vessels is
of much more Importance. Homes
with ice chests are visited by the man
delivering milk and spoiled milk is
reported the next day; others possess
, ing no ice chest are served from the
same can, and the milk is sweet after
, forty eight hours. Conclusions are
easily drawn.
, l noticed some member Of the board
of health had recommended Pasteuriz
ing the milk for infants under certain
conditions If this recommendation
mad come five years ago it would have
received the approval of the scientific
world. But in view Of recent scientific
investigation we are privileged to TAKE
a different view of 1t.
What is the history of milk for {
few hours after it is drawn?
There are known to be about one
hundred different kinds of Tactic aciC
bacteria. These germs are in the all
by the multitudes, at a low tempera
, ture they are inactive, at a moderate
temperature they develop rapidly
There life energies are so great thai
the germs of putrefaction are neutra
lized.
If the milk is Pasteurized the Tactic
: acid germs are destroyed, but thu
5 germs of putrefacti ton still are vital
| With no neutralizing agency, the mill
becomes dangerous in few hours
Permit me TO quote few men &C
knowledged by the scientific world al
authority.
Tile lactacid bacteria act as whole
. soclo cOnseryatOrs, and so long as the.
= remain in control hinder or inhibit tn
{ injurious changes thai later may occu
. IN milk. -Piffard. il New York Medi
= Cal Journal. January. 1908.
r. Among the useful bacteria, tn
{ place Of honor should be reserved Il
q the lactic bacilli. They produce lacti
acid, and this prevents development
of butyric and putrefactive ferment
which We should regard as some of on
= redoubtable enemies. ''-Metchnikoff.
, Sour milk is healthful. and the pres
. ence of Tactic bacteria is not in tn
. slightest degree harmful. If the lacti
e, germs multiply rapidly the other germ
q grow scarcely at all; hence the lacti
:. bacteria protect the milk from til
= groHth OF other species. which woul
: be more apt 10 produce trouble an
. harm. Conn.
J The bacteria surviving Pasteuriza
a ton are. for the most part. the quicI
2 growing bacteria of putrefaction whic
are inhibited in raw milk by the Iacti
e acid bacteria, but in Pasteurized mil
they multiply very fast and undoubt
= edly they are capable of generatin
: poisonous substances. Jensen.
It is not the purpose of this articl