The Bridgeport evening farmer., 1911-12-20
Drugs
 In Milk

cream perfectly fresh and in q nsfurz- state for months without the rse of 5ce,s All of which is fraudulent, and intended
 } deceive. In consequence of such de- liberate falsehoods, otherwise honsss
 andlers of milk are often induced to ,uy, especially as the use of pTeservz~
 i've is guaranteed to save them frors money loss by milk spelling on fhe5k
 lands, and also by enabling them to dis pose of surplus milk, when 1t is ro< strictly fresh, and would not otherwise De salable s<
 The most common form of antise1f5c emp oyed in the manufacture of milk. preservative Is formaidchyde-cne of tie chemicals that is proscribed as preservative and which should never be used in any food preparation. h aa a- illustrative case, where children in a locality were suddenly made ii by us- ing sophisticated milk, 1t was found upon investigation that preseTyztiyes had been added to the milk fosy fiss<ss that is. by the farmer, by the collector, the wholesale city dealer, and the dis tributor who sold to the coDsgmers
 Milk that remains unchanged in wzrsn weather tCo long time IS suspscious, though 1t should be noted that a milk that has been properly sferilfzed or pzs- teurized, vii keep sweet (from the time of pasteurizatior) about forfy-cizht hours. Pasteurizing is heating the milk to a temperature of 15s to 1e0 degrees, and cooling to 36 degrees before placing in the delivery bottles. Cream Is hezt>d to 150 degrees. M
 In table of statistics, just pubi5sh>d, representing 24,32o examinations of milk in the States of New Hampshsre, Massachusetts, Connections, Michigan. Minnesota, Ohio and Kentucky, made during the years 1900 to 1904 by boards of health and the chemists of zericrf- tural experiment stations, over twenty eight per cent of the examinations showed adu.teration- Examinations m Massachusetts fur adrIterzfiors tg fhs addition of water. or removal of buxssr fat, during period of nine years ending adulteration from 27 per cent to 438 per cent.
 Cream is adulterated by the us< cS "thickeners," which are preparations of gelatine with boracic acid The food value of cream depends upon Its bufteri fat. When gelatine is substituted, no< only is there fraud in the lowering of the nutritive value, but when sr<h cream is employed in the preparztior of modified milk for infants nse, zn is< digestib.e product results from the sub stitrtion of cane sugar for milk sczzx. which is exceedingly dangcrous to khe infants health.
 There are not only good fzFs, bmk municipal regu' 'ations everywhere sszinsk tampering with the milk supply cf cities, but the utmost vigilance is nec>s~ sary at all times to keep down tfe evil No dorbt the increase of fespons1bfe dairy supply companies or coucsrns i cities-wherc there IS actual owneS5hs1 of herds, control of the product froD the COW to the consumer, and ws<5 the employment of sanitary methods of hard ing-will do much to Icssen tts evil but we are still long way from absolutely pure milk
 By the purchase of fzctcnef<x, which costs but tride, any housevife can detect excessive water zduiterzt;o4 The specific gravity of water is con-. sidered to be on the scale; cf whofes mi k, 1.027 to 1033. If water is added to milk the 'actometcr will of corrse stand at a point between 1 and fy0z7. It should he noted, however, fsz< fhe specific gravity of very rich milk nssy- sometimes be lower than these hxurez< but there is such difference in general. appearance between a rich milk and q watered milk that the rse of the iust = r1ent may still be considered a resfzble test