Omaha Daily Bee Newspaper, June 3, 1888, Page 3

MILE OF MOMAN BADNESS. \ ¥ended in Decelt Upon the Streets of Omaha. THE VOICE OF CONDEMNATION., Chemical Analysis of a Brace of Samples. THE USELESS LACTOMETER. Opinion of the Same by Inspectors Farr and Hickstein. CITY INSPECTION WORTHLESS Flagrant Violation of Law With no Means of Bringing the Deceits ful Milkmen to Punish- ment, Milk, Milk enters in a variety of forms into the diet of the civilized world. It supports us in infancy and invigorates us in old age. Itis one of the greatest gifts of nature and no gift has ever been more highly appreciated by the average human, save possibly, life itself. Upon ithas depended the health of generations which have passed away and upon it still depends the health of genera- tions which are yet to be born. That such a gift, such a blessing should be appreciated to the end that it may have upon mankind, the effect intended by providence, will not read- ily be denicds yet so far from being so ap- preciated, unfortunately, there is but too much reason to believe that what was in- tended as ablessing has, by the greed or mor- tals, been turned into a curse. To-day, for the purpose of determining the latter point, Tue Bee addresses itself to a consideration of the subject of milk in this city, viewing it from the standpoint of the consumer, the physician, the public ofticcr and the scientist. These views will be found below. They have been reproduced in a spirit of fairness with a view to warn the people of the danger they are incurring, the risk they are running and the necessity of taking steps for immediate reform. The conclusion to be drawn from this show- ing, especially in view of the recent discov- ery that there are, possibly, in every herd, diseased cows, the milk of which should not be used, is that the milk consumer is at the mercy of the unserupulous dairyman and milk peddier, and that the present laws and others yet to be enacted ought to be emn- ployed to afford him the desired relief, Tt is shown: That few people who get milic from peddlers believe the same to be pure: that lactometers are not capable of recording adulterations; that unscientific men should not be weighted with the authority of in- spectors; that millions of gallons of adulter- ated milk must have been sold in this cit, and that only thirty-five gallons have been 3 t violators of the luw have not en punished, and that a better system of inspection with a chemist and wholesome laws are required to enable citizens to obtain what they pay for—good, wholesome milk. The Milk Condemned. The following are a few of the views of citizens gleaned by Bee reporters con- cerning the sale of milk in this city. Many more might be reproduced, but the sub- Joined will be found ample to represent every cluss of the community, with the exception of those who keep their own cowsor pro- cure milk from neighbors which tney know is sold them a few bours after milking. So general is the dissatisfaction with peddlers’ milk that almost every family which can af- ford to support one, maintains a cow of its own. J. G. Willis—We always milk our own cows pefore they dry up, We always sup- posed it to be a fixed fact that milkmen’s milk is adulterated. We fecl it and the children feel it, too. The milke is adulter- ated, but there 1s no reason why it should be. 'V Gullagher—The millc T use is only middling, but I've been taking it from the party thirteen years. I've taken it so long beeause 1 don't tiiuk I can do better any other But the milk ought to be in- spected and brought up to the standard. A meat inspector cannot be n good inspector of milk on the sense of smell alone. A Former Milk Man—1 know al business. 1 was sceretary of a ciation and all they used to do wa the milk and then seil the remainder. They wouldmilk early in the afternoon, send it down by the first train, put it in water boxes over night, and next morning those big cans would be' covered with cream. The cream would be skimmed and the milk sold. They would do the same thing in the morning, thut is milk at carly daylight, send it down to town with the first train, put 1t in the box, leave it rest a few hours, take the cream off it and deliver that milk to customers in the ning. That's what the aairy did. Some private consumers do the same thing, though they may do a great deal worse too A Taxpayer—Omaha must have recourse 10 some other means of inspecting milk. Really, I_don't think she_inspects it ut all. Every mitk dealer should be licensed and his wagon numbered. There should be a eity chemist. There should also be an imspector who would be at liberty to sample the milk of dealers at will, have it aualyzed, and if found adulterited, he should have the offender arrested and fined. That would give us honest milk. Colonel Pratt—I am taking milk from i neighbor who has_a couple of cows, and I get very good milk, But [ have taken it from a professional dairyman, and_the milk was blue at night and ‘morning. Next day there would be a little yellow scum on the top, but my wife wouldn'i use either it or the milk W. H. Gates—We are getting pretty good milk now, but I've noticed that when a mar is new on'the route, his milk is_good and the peonle change off o him, but after a tme his milk shows adulteration, Thut's been my experience. John W, gotting ! than slop. 13 Russell—\What kind of milk am I Why slush, It's wors We've been ting milk from fellows, and we can't half keep it over ht, 1toldmy wife to see if something couldn’t be done with the stuff. She boiled it and then the stuft turned into curds, What are we doing nowi! Why, we are not using milk at all. We can't get decent muilk and I don't want anything as a conse- quence, d Dr. Stephienson—In New York and other large cities they have a great deal of difil- culty in getting pure milk, notwithstanding they have inspectors, but here, 1 think we cau cousider our milk fair, John Templeton—We get fair milk some times, aud at others milk that is pretty thin. What' can one do about itf Chiet Galligan—T'm getting cream now. Y've got a Jersey, but she’s out in the coun ey now, but I wiis getting milk, and it was ~poor wilk, too. It was like chalk wa Andrew Riley--1 was noticing it this morn ing and I told my wife it was pretty thin, It night aud no cream rises on it, 1 nilk in it. ng house now, but ficlds these ¢l huve as much nutrition in them as you can find on that pavement there. I see it every day, Bk iae | At ANiviny Hioueh aug orer the fields geazing is done in every day. Be- sides, cattle get so warm that they run to the stagnant pools they can find, and then stand, cool off and drink the water with its green scum. Such milk must be unwholesome, and le ought to be reguluted. I'm glid to 1 BEE stipring up the matter. Councilman Baile! 'he wilk I'm getting is pretty fair, but I don’t know whom we are getting it from. The man before him soid us horrible stuff. 1've always been accustomed 10 keoping a cow of my own. I used to tether her with a rope acouple of hundred feet sway in a pasture, and then we had excellent wilk. I didn't know what people had to put up with Wil I commenced 1o get milk from a wilkman. Our milk ‘aspection is very poor, sud if the inspector doce not make a better ell you that in a month from now the | ¥ herds are feeding upon won't | THE OMAHA DAILY BEE: SUNDAY JUNE 3. 1888, —~SIXTEEN PAGES. STIGER & O CORNER DODGE AND.; FIFTEENTH STREETS. SPECIAL SALE —OF— EMBROIDERIES ! We have taken advantage of the very dull busine with New York im- porters, in consequence of the contin- ued rainy weather, and have purchased from one of the “LARGEST™ at greatly reduced prices, balance of spring im- portation, consisting of edgings, flouncings, skirtings, all overs,ete., ete. 45-INCH SWISS® EMBROIDERED SKIRTINGS. 5INCH SWISS EMBROIDERED SKIRTING, with embroidery work 381 inches decp, at 85c, worth $1.20. INCH SWISS EMBROIDERED SKIRTING. beautiful designs.embroid: ered very deep, at 95¢, worth from $1.25 to #1.4 45-INCH SWISS EMBROIDERED SKIRTING, embroidery work ¢ deep. beautiful designs, at $1.1 #1.40 to 8165 45-INCH SWISS SKIRTING in all the nehes , worth IBROIDERED latest and choice igns, comprising striped and band revering, $1 t, lace ete., ete., at $1.75, $1.85, 5, $3.00, 0, 1 5 42 45-INCH IRISH, POINT Embroidered Skirting, in all the latest designs,atastonishingly low prices. INCH PIQUE Embroidered Skirtings 220 INCH SWISS AND NAINSOOK Embroider’d Flouncing {u.-t the correct thing Kretehen dresses for childrens te., all the latest and dainty designs, with striped and band effects, lace revering, etc.. ete., at 42 e, 60c, The, 85 INCH PIQUE Embroider’d Flouncing These are very stylish, and particu- larly adapted for ehildren’s kilt sk 29, and very durable—$1.00 and $1.10. HAMBURG EMBROIDERIES ! 2,500 yards HAMBURG EMBROID- ERIES, from 14 to 84 inches wide, fine cambric and perfect needlework, 8ic, worth 12}e. 2,000 yards ¥ from 2} to 7 inches wide, and perfect needlework, from 20¢ to 23¢. mburg embroideries, fine cambric 15¢, worth 1.500 yards Hamburg embroideries from 41 to 11 inches wide, fine cambric 35 i and perfeet needlework, S5e,worth from 30¢ to 10¢. SPECIAL SALE! All Next Week. 42INCH BLACK CHANTILLY FLOUNCINGS, French manufactures, all silk s §1 $1.55, $1.87 $2.1 , $3.85, £3.90, $4.00. 82,25, $2. 42-INCH BLACK PURE SILK Chantilly Flouncings, exquisite 5. Lyons make designs, $4 NCH BLACK SPANISH Guipuire Flouncings, French manufacture, all sills, DRENS (0D 100 pieces of all wool Dress Goods, 40 and 42 inches wide, Double fold, recent - 50¢, 60, ana 7 ly sold at 45¢ Monday morning we shall place the entire loton center counter, at the uniform an ridie ulous price of 89¢. Bargains in our Cloak Department. To close the stock of Beaded Wraps in the store, we will sell Bevded Wrap for $6.60, former price £10.00. The wrap we have been selling at 11,00, now . Our $13.50 wrap for £10.00. A w p that has met with great favor at $17.00 we now offer for $12.65. An elegant Beaded Wrap, dull jet, which has been considered eheap at $19.00, our price is now $14.85 We have another shipment of those | handsome embroidered Drap de-cti Fedius knotted silk fringe, than which there is no more popular wrap forsummer wear, Our prices arc $3. 4,00, 00, $5.50, $06.00, $7.00, $8.00, $9.00, $10.00, $12.00, $15.00, and #16.50. 7.50, Our stock of Jersoys i’ complete. Includ- ing Blacks, Gobelin, Blues, Te ra Cotta, and Cream. Owr prices are from 65 PARASOLS'! Monday and all this week we will offer an’ elegant line of parasols in changeable moire, plaids and checks at remarkable low prices. 100 1adies’ coaching sols in plain satin with handsome sticks, assorted colors, at $1.00, real value $1.40. 100 ladies’ black satin lace trimmed parasols, with paragon frame and as- sorted natural sticks, at $1.75, worth $2.50, s 5 conching parasols, all silk satin, with heavy English sticks, paragon d wires, in blacks, and s¥al browns, nd gold-tipy cardinals, navie at $3.15, worth #4.00. 100 ladies’ fancy moire silk parasols with solid ragon frame and beautiful English sticks in all the very latest shades, at $4,10, real value $4.75. SUN UMBRELLAS! 150 ladies’ nch “Glorvia® silk um- brellas with paragon frame and assorted natural sticks, ut $1.65, good value for $2.00, 160 lac \ch “Glow 1k um- brellas with paragon frame, with an elegant assortment of silver mounted st 2,15, worth £5.00. 200 Tadies’ 26-inch all-pure silk um- brellas with paragon frame and fanc natural sticks, WARRANTED to g good wear, only $2.65, worth $3.50. SILK MITTS. 50 dozen ladies’ all-pure silk mitts in plain jerseys or lace designs, blacks and colors, at 20e, worth 30¢. 60 dozen ladies’ all-pure sick mitts in plain jersey or lace patterns, black tans and creams, all at 25¢, worth 874c. 50 dozen ladies’ English Milunese silk jersey mitts, with 4 strand embroidered backs, warranted to wear and keep the shape, in black tans and modes, for 50c, worth HOSIERY! We a full line of the celebrated brand, “ONYX STAINLESS BLACK, at He, 60c and 100 dozen ladies’ b hose, all full regular made and w, ranted fast colors, in blacks, gray 4 iant lise thre cents $1.00, $1.50 to $4.50. 1 modes and tans, only 89¢, worth ( Corner Dodge ahd Fiftg;enth Street. SOME OF THE Best Bargains Ever Offered in MEN'S Summer Underwear. 25¢ Mens' Real Balbriggan Undershirts, long or short sleeves, reduced from 40, 89¢ Mens' Jean Drawersnicely r deand finished, in all sizes, reduced from G0e. 48¢ Mens' Fine Balbriggan Shirts and Drawers, nicely made and finished reduced from Gc. 50 Mens' French Balbriggan Shirts and Drawers, in fancy stripesand brown mixed reduced jrom 7ac. 59¢ Mens' Real French Balbriggan Shirts and Drawers, ¢ ue; this is our 80¢ quality. Mens' Fine ench Balbriggan Shirts and Drawers, regular made this is our regular $1.00 qualit We have extra large sizes in Men derwear, 42, 44, 46 and 48. Mens' Half Hose. Mens' Real British Half Hose, full egular made, all sizes; reduced from Mens' Fine tra good val- Un- 15 k Clocked Balbrig- gan Half Hose: regular price 5¢. Mens' Two camless Lisl Half Hose: never sold for less than 450, Mens' White Shirts 49¢. Mens' White Unlaundried Shirts; made of good muslin, linen bosom, this lot of shirts are worth 7sc. . Mens' White Unlaundried Shirts, wle of New York mills muslin, all linen bosom; every shirt will fiv per- fecty regular price $1.00. New Neckwear. 25¢. We show the largest line of Four-in Hund Ties, and Teck Searfs eve offered, all new and choice style well worth sle. New Style Four-in-Hand Ties, and Teck Scarfs, at this price we show the finest nockwear, worth $1.00. Silk Umbrellas. ine silk Umbrellas paragon frame, 50¢. 2.6 with Gold Tipped Handles, well worth ). Mens' driving and street Gloves. We have an endless variety, atour usual pr iuspector of meat than he does of milk, he is very poor indeed. The whole law regirding the milk business ought to be changed. It is awfully defective. There ought to b 5 tem of inspection, and all the milk consumed in the city ought to go through that inspe tion before it is sold. But then, there milkmen who sell in all parts of the city, and almost the moment they get into the city. It would perhaps be dificult to make them all come 1o one place, but something of the kind ought to be done, because, I tell you, it is pretty hard to pay for whit is almost all dmiston—I know the milk of the city cn very poor. We have never had but man who gave us decent milk that left mark upon the glass as if mili had been init. We have had milkmen who gave us milk which left a white_sediment n the bot- tom of the glass. I don't know what tne sediment was, whother chalk or starch, be- cause I didn’t analyze G..Cresswell—1 am strongly of the opinion that the milk inspection of Omaha is a far "To begin with, it is not in the hands of titic men, How n other than the work o ides, Tunders the miik inspector is also inspector of meat. You cannot find an intelligent man who will not say that, in a city of this size, a meat in spector has all he ought to do to look after meat and leave milk to some other person. Valentine Nock—I don't know anything about it n elf, but I know my wife scolds about the milk and says it's no good Iritz Walters—We send twice u day and get first-class milk with cream from people who live near us. Before that, 1 took milk from o dealer. It was chalk, anyway I didn’t want to give it to the childven, Robert Easson—1 get my milk from a_Ger- man family who live right near me, and it is jest as good as if it were from a cow of my own. [ was going to buy a_cow, but I can get the kind of milk I want where I am get ting it now. It is rieht that Tue Bre should take hold of the question. Ben Gallagher—\We have our own cow, and consequently do not, depend upon millc dealers. The milk_question is an important one, especially for ¢ n, and should re- ceive attention, The moment it does, every mother will take hold of it and make her husband do something to afford the reliof that is needed. Councilman Manville—I have been getting nearly sixteen years from the sume dair though the place has changed hands seve times. The milk has generally been g though & month ago it was pretty thin, blue, and gave no cream. Now it is better. DIl tell you one thing, if you new men knew how herders treated cows, you'd make ahowl about their ears. I live’ near where these cows are pastured and I've seon so much eruelty—cows with udders full of milk driven at full gait with milk spouting from them on each side. I tell you, it pains me to sce these animals abused, to_ st oW thit gives up her milk so gently, to be lashed with big long whips. Yes, if Tux Bee undertakes to reform the milk outrags be cause there are numbers of cascs requiring attention, Il help in the matter in the coun- cil, as Inspector Gilbert—I have a Jerscy. T paid §5 for her when she was six months old. She gives good milk. One of the great est outrages 1 know of on cattle occurred with a South Omaha wilkman, He rented a farm for pasture near me and put in somo cows there, Three of them dropped calves and these were taken away, and the cows left to suffer torture with udders almost bursting with milk. A hired girl of wmine went out and it was only witl at dea! of difficuity we caught thrce of the animals and milked them to give thew relief. 1 let one of my cows g0 to-day to a relative of mine who claimed that the milk he was get ting was almost unfit for use Dr. 0. 8, Wood I never recommend cows' milk for children under my care. I recom mend artificial food and condensed milk from Massachusetts and Switzerland, Why{ Be cause the cows here feed on the stréets and fields on everything. They feed on a thou. sand and one weeds, and their milk cannot be wholesome, WHhy, on the prairies and on the roadside they cat those gympsum weeds, and those are rank poison. Themilk coming from them must be paisonous. Cows don't feed in that way in Ma: and 1n other places. Here they feed on everything. Adulterated milk? Why, the milk we ges in here from many places is an imposition. It wou't raise eream. It sours, and you van't getany good out of it. Complaints hav frequently been made to me, but I have no use for cow's milkk for the reason I b given you. Itell you this adulteratad milk is an outrage. The man who is guilty of 1t ought to go to piison. A firic is of no conse- quence. If he can pay a fine by sell. ling his - adulterated stuf, he will continue his . work of adulteration. lwru, sir, if water bLads to be sold as milk has to be sold it would be adulter- ated. verything that the Americans sell is adulterated. It is done to make a few paltry dollary at the expense of the people. Adul terated milk stunts the growth of children, although there are some children who can outlive it. Farmers understand it. They know that they cannot stunt the growth of a calf or colt without making him stunted ever after and conscaucntly take great care to make their young stoc strong and healthy. 1But that is not the case with children. There isr ¥ more attel tion paid to the growth of stock than there is to babies. Milk is the most essential food of our generation. We cannot get along with out it, yet it is adulterated, but the man who adnltérates it ought to go to prison. Another Doctor—Milk is ubsolutely neces- for our being. To prove it you and I ouly to go back to the time” when we were six months old. Up to that time we had subsisted on milk,and very thin milk, too, b cause human milk is thinnest of all. It is per- ps two-thirds thinner than that of animal lite, You can take one spoonful of milk and add to it two spoons of wi and then it will S st milk. Water in milk isit alwuys in in her milk 10-10rTOW the conditions muy be 1t depends upon the food and circumstances of the cows. The quality of their milk is not always the une, If it was there might be such a thing us getting too much of a thing which was really good in itself. The greatest objection to adulterated milk 1s that one does not get what he pays for, and now I appreciate the fact that "wilk is necessary for the human being—is really the only thing upon which A man may subsist without other food for a long time, and which is capable of sustaining the human organism. Only chemists can tell the extent and variety of its adulteration and even then without being able to show conclusively t these adulterations are deleterious, because you know j take deadly drugs in out killing themselve: A Surgeon—Pure and wholesome milk can only be obtained from hea cows. Milks if not properly a proof of this « tha ome impure and tainted. By keeping it in filthy barns and Is it soon becomes tainted. Milk may become a ¢ of con ious diseases if kept in roo e is known to exist, It is a well estab lished fact that milk readily absorbs all germs floating in the air of sick rooms, and then if used will transmit dis »or death to the consumer, The results ar ally serious among children, The milk m sick cows, e ly that taken from such as may be suffering with tuberculosis (con sumption) is probubly the most dangcrous, and it is believed that the seeds of disens and death are frequently transmitted by it. ent the sale of milk from discased an- s, it is_ubsolutely necessar ries under strict supervision, a careful inspection of all da made at frequent intervals by a who should quarantine such iling all is only to the extent of detect- ions and exposing fraud. The tometer as an instrument for testing milk, cannot bo relicd upon, becanse several in gredie can be added with water that would it register ¢ Ivis, howe s instrument it used in conection with unometer, and is of some uso to the pist in making an anaiysis . C. Rosewater--This is 4 subject wortiy ul couside ion, and one which y man, woman and child in our The possibility and liability of transmit from the animal to man throngh the milk has been well kuown fora long time. Not only iuberculosis aud pleuro-pneu monia, but also the much more dreaded dis- cases, dipbtheria and scarlet fever, have been communicated by the milk of a cow similarly affected. 1o avoid such occurrences i ou city it is absolately necessary that the board of health take proper hold of this matter and cause an examination of the milk dispensed re dis- veterinarian, 1 to The pre if useful ing adulte city ting discasc by each and every dealer to be made by o competent person, and also periodical exam- ination of the animals from which this milk is obtained, the character of their food, the healthfuluess of their sur- roundings: for upon all these circumstances depends the fitness of thew wilk as food. Animals which are diseased should be isolated and their milk not used under any circumstances, The snimals wnose milk is used should be properly fed and housed in clean, healthy stalls. ‘In order to be still wore safe all milk should be boiled before using, s boiling destroys the vitality of the ajority of disease germs. Tho aduiteration ¢ the milk supply by various chemicals or ddition of water can be easily detrcted son thordughly conversant with the id in the possession of the proper by a pe subject applian he Chemist's Analysis. Several days ago Tur Ber submitted to the chemist, whose name will be found up- pended to the following documents two sam- ples of milk, purchased from vendors en- tirely unknown, at the time_of the purchase, to 'Titr: BEE representative wio was entrusted with the work of procuring the sample One of these purd was mad on South Thirteenth s from a de who had a wagon full of small whose team was being driven at of speed, when first scen, as i cover a large and remuncrative route of cus- tomers. The milk was purchased just as the vendor was about to leave his wagon with measure of milk for a ¢ The ve dor’s dairy is south ¢ and his nam is known in this ofice. The analysis of his milk will be found under exhibit A. “The milk of exhibit 18 was bought on Burt street, east of Twentieth, and from a vendor who had just reached his wagon after having supplicd i customer. Tu the third ¢)lumn, under the caption of “Standard, cars in exhibit of the ave pereents ined ina number of an yses s to what constitutes pure and whole- some milk. Ncither of the samples com pares with it ‘in all respeets, yet cxhibit 13 comes the nearer of the two, while Exhibit that it had been skimmed before tarted out with it to sell to his apid rate in haste to the d customers, Irom the interviews published above re is little doubt that the milk found in A is_the milk complained of by s of consumers in this o A larger number of unalyses would serve but to cmphasize this fuct, but the almost gen- cral condenmation of the lacteal fluid which hus been made to Tne Ber man the past few days; the number of private people who their own cows, and the cqually number who buy mille at special high from neighbors,” would scem to render numerous analyses unnecessary. The following is the report: tory Omaha ., Junc 2, 1858, Edward sditor “of Tur Bee, Jdeb—Dear Sir: 1 have made |'examination of two samples of milk received from you through the hands of one of your entatives and fina them to con tain as follows, per cent: . Exhibit Exhibit Stand 1 Medical A . Water.. .. cisarenabS; Butter fat, . 1 Cusein and milk sugar. 9. Ash. L1 0.70 TPy s l‘IHMI) 100.00 100.00 Tota! solids. . L1200 1 12.50 Reaction to Test Papers—Exhibit A.: Slightly acid. Exhibit B.: Alkaline. Stand- ard: Alkaline. R. 8. G. Patox, Ph. D, Analy 1 and Consulting Chemist, Omaha Medical College, EXPLANATION, Milk is the typical food for animal: and brute, containing, is it does, the aceous (leat-giving), oleaginous, tory), nitrogenoys, (flesh-forming), salts ash, (bone forming), and water in correct ons and in a condition easily assimil- even by the most delicate corstitution. The milk of the cow, when placed on the market, shold be slightly alkuline and con- not less than twelve and one-half st of total solids, (12!4 per cent), thr of which should be butter fat. It, howeve varies greatly according to the length of time since parturition as well as in the actual pro- coss of milking: that, immediately after par. turition being very ‘watry, a condition suit- able to the newly " born calf, but gradually, for ucertain length of time, becoming richer in the ot ments. Again, we find, whilst milking, that the portion of milk first’ drawn from the udder is poorer in quality than the intermediate portion, the last, sometimes called “'strippings being richest of all, es pecially from stall-fed cattle. Still again, we notice variety in quality when the animal is changed frow stall-fed to pasture and great nas to be taken of the cattle par- ticularly when removed to fresh grass in the early spring, in order to maintain the good quality of the milk. Another point of importance is that if it be @ considerable length of time since the ani mal Las given birth to progeny, the milk will be thin and watery, unable to give true vital- ity to the child, Without doubt the poorely- fed animal cannot produce good, healthy, in- vigorating milk, hence one obj; ) to the use of swill milk. A diseased animal will give milk really in a state of purefaction, therefore its product should at once be des- troyed. No oue can object to a healthy beef- stake; yet, i the matorial has becowe in tue human rbon- [t (respira- least way putri prudent to mal with milk. it would be extremely im- use of it, and the Not only can disea be commu- m the products of the lower ani- mals to the human rom the sickness of the brute, but it is also the fact that, if there be an infectious disease in the family of the 'yman, the milk, on cooling, extremely abic to absorb the poisonous germs of that trouble. The milker, for instance, may be in the desquamating stage of some cruptive dis whilst manipulating the udder, W some of the scales to fall into the milk. uld any one be surprised that those who nk that milk were taken sick ¢ Such cases. ¢ occurred often. Again, cattle fed on a meadow irrigated with the sewerage of a town disseminates many diseases. In explanation of the above table permit me to say that a pure milk should be slightly al- Jaline to test pape 1 find that the one marked A 1s the reverse. The total solids should be at least 1217 per cent. Letter A does not come up to that standard. "The casein or cheesy portion, is composed of several albuminous bodies and gives largely to the color of milk, When this d decomposes, we find the yellow stringy masses floating as a curd on the surface of the liquid. [t is the nitrogenous part of the compound whick should on no account show itself. If it does so then the liquid has be. come sour, curdled, and must not be given to children, ng that it has changed from the soluble albumen into the insoluble albumen. The milk-sugar gives the sweetness and the heat-making propertics to milk, but when decomposition takes place it is converted, with the cascin, into ceharic and lactic acids; either of which will cause acidity of the stomach and diarrhaeic troubles in the young. The ash resents the inorganic material contained in the milk and is the bone-forming portion thereof, in genuine milk we expect to find 7-10 per cent, Both of these samples hold somewhat wore, that, however, may be from the quality of water the unimuls of the jars may have been supplied with. The water is of necessity there, seeing that the human economy is very largely built of it, but not of milk ana water. On the whole letter B is an excellent swmple, whilst 1 must object to letter A, partially because of its lack of total solids, chiefly because it does not contain enough butter fat, my opinion being that it has been skimmed. It. S. G, PaToN, Ph. D., Analytical and Cousulting Chemist, Professor of Chemistry, Omaha Medical College, The ar ecctors’ Excuse, Ihe two milk_inspectors in Omaha, Fred Hickstein and William Fare. Both of these have been seen and without attemp evasion told about the de! ive method em- ployed to detect udulterated milk, FRED HICKSTEIN. Mr. Hickstein is a little man with a smil- ing countenance and an honest expression, He ans od all the questions propounded almost without reserve, and there was some- thing in his manuer that created the i pression that he did not care to conc ny- thing relating to the inspection in question which the visitor sought to ascertain, MANY MILK MEN, outset, hie stated it was impossib all the milk dealers and more cs- examine all the brought to the market. The latte from all parts of the city and su country among the places being Blair, Mills Station, Calhoun, Waterl Gretna, Forest City, Millard, Bellevue and other places. 1 sides, the means of testimony, the lactometer was not worth a row of pins. It showed the specific gravity of the wmilk and approxi mately the amount of water in a given quan tity but it could not tell of the other adulter ations. If sugar were put into the wilk the lactometer would not show it. To discover that and other ingredients would require a chemist and Mr. Hickstein modestly ad- mitted he was not sucha gentleman, F wus & meat inspector and had been a buteher but was in no way qualified by experience or education togo farther in the inspection of milk than he could go with the ad of the lactometer, He had been talking with Dr, Ed miston and had told that gentleman who is now in New York, totry and get a more per fect tester, He said that in a few days, he expected to hear whether or not the doctor had been successful. THE LACTOMETER, Mr. Hickstein then produced his lactome- ter, which in a wooden box wrapped up carefully in a large cloth. The instrument is simple in construction, consisting of a lass bulb about an inch in digmeter. This, y means of a narrow neck is attached to tube about oue inch in diameter dnd five inches in length, Attached to this tube is a smaller one slightly thicker than that of the average thermometer. Within this tube is a graduated seale printed on paper, the de grees ranging from zero to 1. The latter | degree is immediately above the larger tube, the former at the other extremity of the smaller one. The bulb contams a number of fine shot, this gives weight to the instrument and sinks it when it is to be placed in milk which is to be tested. If the lactometer sinks only to the degree indicated by 120, Mr. Hickstein says that this fact shows that the milk is exceedingly pure, If the instrument drops no further than 100, the milk is said to be still pure, its purity, however, desreasing as the tester sinks in the liguid. THE USELESS INSTRUMENT. Mr. Hickstein peated that if the milk wdulterated with certain substances, the lactometer would sink anyway but, by 1o means tell the kind of milk it was testing. In response to 4 question asto how and when he used his tester, Mr. Hickstein said he had no regular time or method. If as going along the street and saw a milk wagon, he jumped up into it put his lactome- ter to' work. If the milk he tested was considered all rignt, he let the venders drive off. PRETTY GOOD 11 milk pretuy “but you see T've also got to 12 120 markets, that is William Farrand I do. He has sixty and I do too. Farnam street is the dividing line; ho takes south of it and I north of it Well fed cow wive good milk but those which are poorly fed give poor milk. “Have you e cow and then killed the animal ¢ Mr. Hickstein said that he had mot. I had an understanding with Dr. Gerth that if I found a cow that required 1 find the Hickstein, spect about ' said Mr. ) a diseased killing I should notify him. 1 would like to say that [ don’t think there are many »d cows in this county. I mined terduy (Wednesday) and and dido't find any. But now 1 must wait for Dr. Gerth, who has been called off some other place. The dairymen around here are having their cattle examined. Stu- ven, who has about cighty cows, had his ex- to-day, ammed to-diy POWE LESY IN THE SHAMBLES. mitted o go to the stock ) nt the sale of discasca shut off the supply of impure milk “I can go into the slaughter hous city and prevent the sale of discased but I cannot at the stock yards,” *Why, are they not withia three miles of the city limits ¢ “Yes, but the ards cows to of the wmeat, have a city of their own in South Omaha, and 1 can not do anything there. Butsome of the proprictors of the packing houses down there gave me permis- sion to go through their houses, but I can’t do anything. There are not many sick cows there anyway Sometimes one breaks her legs in the Well, if she's killed ina few hours the break doesn't injure. But if she lies there for twenty-four hours she's likely to get feverish because of her nervous- ness and fretting.” RECIPE FOR ADULPERATIONS, Returning to the subject of adulterations, Mr. Hickstein said that he had been trying to find out a certain party who had ap- proached some mitkmen in this city, wnd of fered to sell them for £50 a vecipe for 'n ing” mill, inother words, adulte ating it O of these milkmen was Mr. ittlefield, of Saratoga, The recipe was for & composition the t adulterations. rred by Mr. Littlefield to Mr. Hick- stein, but the latter had not yet discovered the inventor of the compound. Mr, Hick- stein said that even if two-thirds of the milk were pure, there would be sufficient indued ment for the adulteration of the third to the dairyman who did not honest. wo thirds The matter HOW TO TELL 1T, Mr. Hickstein said that there was a good and easy way to tell doctored milk. d mille discolored the glass, while aduiterated milk streaked it in places, and miik which had been sugared left little spots upon the glass, It was o mistake to suy that chalk and_starch were used in adulterating milk Both of those ingredients would settie and tell the ta WANTS A CHEMIST. Adumitting the valucless nature of the lactometer as o means of discovering adulter ated milk, the inspector favored the appoint ment of a'chemist, whose duty it snouid b to examine all milk brought to him for that purpose by special policemen who might scize milk for that purpose anywhere; that would be the only means of ascertaining where there were vioiations of the law GRASE AND STALL FED much milk is consy “How ed daily in Omahat" Myr. Hickstein said he couid not tell “How many milk venders there in Omabiaf” was asked. Mr. H. hesitated. “1 think t are about one hundred,” he suid finally “Does thut iuclude the cows in the city 3 which are fed in stalls and on brewery ‘grains’ and distillery slop?” “Those are nearly all outon &8 DOV, But country and city cows are fed on botd grains and grass. 1 consider browery malt very wholesome. I know it is used as fag south as Bellevue.” Mr. Farr. William Farr, the second meat and milke inspector, resides on a height on South Twenty-third street, which is half enbowered in the greenwood which flourishes in that neighborhood. He is & pleasant-faced gentleman and scems to be both reliable and comfortably situated. He dots his hi's with an h “We cannot do much in fnspectinig milk,! he said, “with our present tester. Milkmen can get tho same testors at a place in this town for about 50 conts, and with these they can test their milk thomselves before they go out and serve their patrons.” A BAD RECTIE, “There is one man here who has been around selling recipes milkmen, telling them how to make milk." “Without the use of milk " “Yes, The recipe calls for glycerine, sugar, table salt and annatte und the fellow has tried to sell it to_a number of our dairy- men. He asked £00 forit. I mot a milke man the other day who said he had been offered the recipe, but who declined it on the ground that he' had all the good cows he wanted. When Dr. Gerth comes back Pm going to take him to sco some of the dairie Dr. Gorth was out inspecting with Hieke stein yesterday [Thursday]. But it's pretty difficult to find out whether the farmers are using this recipe, because they won't givait away and they won't tell who it was offered it and sold to them. 1 behieve though, he has sold it to some of them," ““Have you tested the milk of the dealer who told You about the recipet” “Yes, I have tested it and find it as good as my tester will show. 4 hat doc rs, haven’t youl'? ared Mr. Farr tha the had.] “Well, Tused to try it on the milk of my own cow. It showed 80> and sometimes 85=, But some cows have better milk, you know, than others. 1 let my cow’s milk stand over night, the lactometer in_the morning would show 100= (As mentioned in the deseription of the lactometer in Mr. Hickstein's talk, 1002 mean pure milk. The cooler the milk is the better the showing of the lactometer. When milkmen let their milk stand on ico one night, the showing often approaces 1002 .1 “Do people who receive milk in” the morn- ing get milk which was milked that day " MILK EIGI HOURS OLD, “Not always, The milk delivered in the morning is held over from the night bofore, especially where in cool weather there is but one delivery a day. The milk is sometimes- mixed with that of the morning for an even= mg delivery.” “Are the people, or a majority of them aware of this practice " “No, I think they are not."” “They are under the impression then, that when they get morning or evening's 'milk they are getting the milk of those times of the day on which it is delivered.” “Very many of them are, yes, sir. “What would you say of a milk which had been milked in the evening: stood all nighty aud had no ercam on it in_ the morning " “T would say it was adulterated.” [Tk B *Do you know what ingredients are used to adulterate milk"” *No, I don't.” “How many milk dealers are there in Omaha and vicinity I have no idea. There may be 150. We no weans of knowing.” “How many stall fed cattle are there in the city?” ““There are none that are giving milk.” “How many that are fed on brewery malt ¢ “About twenty, probably.” “What do you think about malt after it comes from the brewrey for food THE BREWERY MILK. “I think it is good; that is, it wholesome, but it can be smefled. 1t gives a different smell to the milk, I have shaken milk in cans and could tell from the smell that the cows hayl been fed on brewery malt.” ,*When do you perform your inspectiont? “When I sce amilk wagon passing, I stop it and make an cxamination of the mill. Once in u while T let a man pass 8o as to come on him unaware. Yes, I inspect a number of wagons every day.” “‘About how many " “About twenty-five," What_is the” standard of the milk in the average " The lactometer sh ceed eighty-five deg ha is not un- ws that it does The milk is richer now than it was, because of the grass the cows can feed on” “What was the lowest degree reached in the milk examined ¢ “Fifty degrees, The milk was destroyed. 1 told the man he had to improve his milk and since that time his milk has rated at eighty degrees.” “How do you account for the raisc in the standard " “Well, the cows are now fed on grass.” *‘Could not the milk man, on the next day have raised the standard of his milk by ‘doc- toring’ the ¢ 50 that the lactomer would have shown eighty degrees " WANTED, A NEW “TEXTER," “1 believe he could. We are going to get a new tester soon; have written to find out where it can be found and what it can do. No, we do not meet any opposition from milk deales We have never made a test case and have r had any milkman fined.” Whnat means would you suggest as the t to keep the city milk pures” 1don't think there is uny other way, unless it be to et a first-cluss tester or 10 have the milk analyzed by a chemist. “*How long have you been in the ofice of milk inspector “Twelve months Would you favor licensing cow-owners and milkmen " “I think it would be a good idea to compel them to take out a permit, but 1 wouldn’t charge them anything for the privilege of keeping a cow.” The Inspector's Duty. On December 14, 1586, the ordinance create ing the oftice of meat and milk inspector was approved by the mayor. With reference to the latter position, the provision is as fols low ‘The said inspeetor shall, from time to time, mspect and examine milk brought within thé city or offered for sale or delivered for use as food, and shall take such steps as may be necessary to determine the qualivy, purit; and wholesomuess of such milk, and sha take such action s may be necessary to pre- vent the sale, distribution or delivery of an adulterated, unhealthful or impure mil which, for any reason may be unfit for food, In the pursuance of his duty, the inspector is authorized to enter uny store during busi- ness hours where milk is kept for sale, exams ine the same and if the milk 15 tainted, dis- cased, adulterated or impure 8o as to be unfit for food, condemn the same, cause it to be removed and thrown into the Missouri r It is also made the duty of the insp at the end of cach month, to make the cit; council a detailed statement of his worl under the ordinances and all violations and e ons of the sume. Both the inspectors comply with the ordinance in making a monthly report t the council, but that report seems 1o have little 1o say about the milk. The Bee man made examination of these docume: which are on file in City uthard's office and of b seen, nine or ten in number, only two told of milk destroyed, One of these was by Fave, was duted July 1557, and recorded the fact that he had destroyed ten gallons of wilk: the other was dated May 31st, the samic year, signed by Hickstein and told of his huving sacrificed twenty-five gallons, Thus, in scventeea months when millions of palions of milk with all kinds of adulteritions have boen sold and consumed in this city, under our present systein of inspection, only thirtys five have been fou it for use, “There is not a sensible man in the community who will not pronounce the showing a farce, TUE LAW. “The statutes make it un offense punishable fine from £25 10 §100 Lo se'l wmilk diluted aier, or the product of diseased animals, is law has been and is a dead letter, I it r2 vnforced there would Ye more hon- est i cn, more satisfied familios, more babies. Hut there is no mcans to collate the evidence necessary 10 procure on. As & consequence the local in- is & farce and the people r o luugh which is at their PEnSC first councilinan that will tuke hold of and reform the of milk in this vity 50 that anadulterated milk may take place of the present dirty stuft, 1ng Lo futun dit th s of “uxious DATENts 10 this community, "