Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1916-08-11
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supplying cities with milk and in meeting the grow
ing demands of such centers with pure. milk. Chi
cago alone consumes 1,OO0,O00,0OO quarts of milk
annually while thousands of of condensed
milk and pasteurized milk used for breakfast.
Milk is shipped from farms far 300 miles
away, reaching the city in time for breakfast the
next morning. Because of the immense demand
for milk the necessity of having it of the highest
quality and the need for economical method
of collection and distribution, great milk COM
panies were formed several years ago, which
erected mlkcollecting stations in Illinois and adj
Joining states, along the railroads. where milk is
received for shipment. The milk thus received
direct from the farmers is handled in the best pos
sibe manner, shipped in 4O-quart cans, by the car
load The milk train" is one of the common
phases Of all railroads connecting with large
American city today.
The task of supplying great cities with milk has
become a highly specialized industry. The process
of gathering, transporting and distributing the
fresh milk supply of a large city is one Of the
\complex tasks confronting those who provide the
country's daily food. The entire milk production
of the country must be cared for every day. Fresh
milk is the only product that must quickly come to
the consumer. 1t cannot be stored when there is
a flood of it and carried until there is short
age although modern refrigeration has served to
solve part of this problem. Today's supply must
meet tomOrrows demand.
When one realizes that the city Of Chicago must
have 100000 pounds of milk daily, it is easily
understood that prompt conversion OF this product
into money is no small task. The changes in the
geographic distribution of the population OF the
United States, in the centers of agricultural pro-
duction and in the methods of transportation have
had a marked influence on the 1ocalization of the
dairy industry. In early days the dairy farmer
supplied demands within restricted area, but the
development of railroads and refrigeration has
had considerable effect the character of the in
dustry in it's Capitalization
Milk has been food and drink for young and
old ever since prehistoric times, and the reason
for this is that milk one Of the desirable of
human foods 1t remained for modern analytical
processes to prove that milk is the cheapest and
most valuable of food products, especially when
compared with meat. The department of agricul-
ture has discovered that for 25 cents worth of
given product, milk is valuable food than
meat.
The grim words employed by the South Carolina
board of health, "a fly in the milk may mean
baby in the grave" have gone over the land and
left their impression upon the minds of farmers
and milk consumers. Flies bear germs and sin
gle germ in milk bottle breeds deadly million
in a few hours. Too often during the last so
years have read of epidemics of typhoid and
similar diseases being traced directly to cortam-
mated milk supply.
Of all human foods, possibly none is more sue
ceptible to contamination than milk particularly
in hot weather when in the months of June, July
and August the babies of the country die by the
thousands. Diseases of the digestive organs cause
40 per cent of the deaths in many cities. Cows
milk is the exclusive food for great majority Of
the American children up to the time they one
year DID, and it is the chief food of practically all
children from the age of one to five The white
ness and opaqueness of milk serve as a covering
and shelter for insoluble substances
The theory that clean milk possesses long-keep-
ing qualities has been found true with certified
milk. Instances are on record where certified milk
has been taken an ocean voyage and not only
brought back in good condition, but also kept sweet
until 80 days old. When your milk is sour after
few hours, it is certain that it is not clean milk.
A number of certified milk dairies in the United
States sent exhibits of milk to the Paris exhibition
in 1900, and the milk kept sweet for two weeks,