The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1910-01-17
Z.
Drugs
y In !,
Milk !

cream perfectly fresh and in natural
state for months without the use Of ice"
All of which is fraudulent, and intendedl
to deceive. In consequence of such de-
lberate falsehoods, otherwise honest
handlers of milk are often induced to
buy, especially as the use OF preservz-
tive is guaranteed to save them from
money loss by milk spelling on their
hands, and also by enabling them to dis
pose of surplus milk. when it is not
strictly fresh, and would not otherwise
be 4..1.e
The most common form of antiseptic
employed in the manufacture Of milk
preservatiye is formaldehyde-one Of
the chemicals that is prescribed as a
preservative and which should never be
used in any food preparation. In an IL
Illustrative case, where children in 2
locality were suddenly made i'll by u.s.
ing sophisticated milk, it was found
upon investigation that preseryatives
had been added 10 the milk four tines,
that is, by the fa.n,er by the collector,
the wholesale city dealer, and the dis
tributor who sold to the consumers.
Milk that remains unchanged in warm
weather too long a time is suspicious,
though it should be noted that milk
that has been properly sterilized or pas
teurized, will keep sweet (from the time
Of pasteurization) about forty-eight |
hours Pasteurizing is heating the milk
TO temperature of 1853 to 100 degrees,
and cooling to SO degrees before placing
III the delivery bottles. Cream is heated
To $50 degrees.
In table OF statistics, just published
representing 24,320 examinations OF
milk in the States of New Hampshire,
Massachusetts,. Connecticut, Michigan,
Minnesota. Ohio and Kentucky, made
during the years 1900 to 1904 by boards
of health and the chemists OF agricul-
tural experiment stations, over twenty
eight per cent. Of the examinations
showed aduiteration Examinations in
Massachusetts for adulterations BY the
addition Of water, or removal OF butter
fat, during period of nine years ending
1900. showed a range Of percentages OF
adulteraton from 81 per cent to 498
per cent.
Cream is adulteratcd by the use of
"thickeners,' which are preparations of
gelatine with boracic acid. The food
yalue Of cream depends upon its butter
fat. When gclatine is substituted not
only is there fraud in the lowering of
the nutritive value, but when such
cream is employed in the preparation of
modified milk for infants use. an in
| digestible product results from the sub
stitution of cane sugar for milk sugar,
which is exceedingly dangerous 10 the
infants health
There are not only good laws, but
municipal regulations everywhere against
tanpering with the milk supply OF
cities. but the utmost vigilance is neces-
sary at all times TO keep down the evil.
No doubt the increase OF responsible
dairy supply companies or concerns in
clties-whcrc there is actual ownership
Of herds, control of the product from
the COW to the consumer, and with
the employment of sanitary methods Of
harding will do much TO lessen the
evil, but we are still lorg way from
absolutely pnie milk. 81
BY the pu, ,cnase Of a lactomcter.
which costs but a trihe, any housewife
can detect excessive water adulteration.
he specific gravity of water IS .ot-
sidered &c rs / on the scale: Of whol.
mix. or 70 10aS IF water is Sdieo
70 mix i,- aactomet.r will of cours~
stand at pa;nt between and 1.o27.
1t should be noted, however, that the
specific gravity Of very rich milk may
sometimes be lower than these figures,
but there is such difference in geners.
4 appearance between a rich milk ard 7
wa,ercd y III that the use of the inst, 8
ment NAV stih be considered rAliah,.
3 test