Omaha daily bee., 1916-09-23
Pure and Impure Milk

never see the middleman from WHOM He Be'9 ~
As for the actual producer-the man out on the
farm--he is enveoped in an obscurity from which
he never energies. He may be eleanor very
much to the contrary His stables may be spot
less, his cows carefully washed and his en-
poyes beyond cavil. Or he may regard all these
precautions as simply a waste OF time and money
These considerations are emphasized by DR.. John
H. Kellogg in his paper, Good Health in an
article entitled who's Your Mikman"
Somewhere in the small hours of the morn
ing says Dr. Kellogg, there is a rattle OF wagon
wheels on the hard pavement, tremendous cat
terine of heavy feet up the back porch, rattle
of bottles as they are deposited on the floor, and
a Gathering of steps away again And that is al
most people know about the milk they drink. lie
goes on
1--WE pay dearly for our indifference concern
ing the source of the milk which we buy. we
pay for it in tuberculosis pay for IT in typhoid
fever in collie, and other diseases which attack
our children, especially in the summer. Why all
of these diseases can be wiped out of existence,
so far as milk is concerned the moment people
study the milk which is delivered to them with
alf the care with which men scrutinize the cigars
they buy, and women the chocolates they con-
sumo.
Clean milk obtained from clean COWS kept
in clean stables, collected in clean receptacles,
and distributed in clean vessels is the choicest
of all the infinite products of the laboratory OF
nature.
Dirty milk corrupted with gleanings from
sources of pollution, is a veritable poison-cup,
and is doubtless responsible for the loss "s ~
least nine -tenths of the 100000 infant lives that
every year are sacrificed to ignorance anu neg
lect.
"for it is we'll known fact that the germs as
ISOLATED with purifying filth are the most pro-
life source of the intestinal disorders which an
nually carry off so many thousands of infants
during the summer months.
These same putrefactve germs are likewise
the cause OF coon-poisoning. Entering the body
through the medium Of milk, they take up their
abode in the colon, where they grow and multi
ply to the extent OF hundreds Of billions daily,
producing poisons which, when absorbed into
the blood, give rise to an Almost infinite number
Of distressing symptoms, and to serious and even
fatal diseases
milk must be free from the germs of dis
ease. In addition to the common germs that give
rise to putrefaction, milk may contain germs OF
various specific diseases, such as tuberculosis,
typhoid fever, diphtheria scarlet fever, sore
throat, etc, diseases originally derived from hui
man beings suffering from the above-named dis
orders and with the germs of which the milk,
by direct or indirect contact, becomes contami-
mated.
Milk may also communicate to human be-
ings various disorders that originate in cattle,
but which may be communicated to human beings
by making tee of the milk of sick animals, such
as foot nd-mouth disease, gastro-enteritis an
thrax and rabies Modern research has shown
that bovine tuberculosis is communicable to hui
man beings According to Rosenau, it must be
conceded that not less than 5 to per cent of all
cases of human tuberculosis is due to infection
from the use OF infected milk or the flesh of tu-
berculosis animals"
A precaution in summer, urged by DR.. kel-
logg, is to make sure that milk is uncooked. He
is not in favor of what is called Dissemination
that is, heating to temperature of SO degrees
Fahrenheit-which he regards as destroying GER
ain valuable properties. The boiling OF milk
modifes in harmful way nearly all its ingre
dents and considerably reduces its nutritive
value Further:
MAN has been defined as a cooking animal
and for ages the culinary art has been highly
cultivated and made the means, not only of util
ity, but OF harmful luxury.
Through modern scientific research, we are
coming to know that notwithstanding its great
service to the human race, the art of cookery
has associated with it many perils, one of the
greatest OF which, though the most recently rec
ognzed is the destruction of certain vital ele
ments, which so modify the food as greatly to
impair its nutrient value.
Milk, fresh from the bovine font, with its
rich store of vitamnes and engines, with the
finest quality of protein for brain and muscle
building, salts to stiffensthe bony framework and
to brighten the vital fires of the body is nat
ural product.
mot only is it not improved by the art of
cookery, but it is actually damaged by it and
rendered incapable Of supplying in the highest
degree those subtle elements which are essential
to good nutrition.
"A word should also be said about how TO take
milk 1t should be eaten, not swallowed
beverage.
"All foods need to be masticated The calf
and the nursing infant chew milk The move