A new dairy industry; preparation and sale of artificial mothers' milk "Normal infants' milk"

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A NEW DAIRY
INDUSTRY

Preparation and Sale of Artificial Mothers’ Milk

“NORMAL INFANTS’ MILK”

BY JAMES FRED. SARG rs ae

Late of Hessenhof, Lake Constance, Germany

Us _) BLACK FOREST FARM
ate KEMPSVILLE, VA.
Boos. Lake We,
. NOV 171 1829 |
Copyright, 1896, by James’ Fred, Sarg..«\ )

if a && CP

NORFOLK:
W.T. BARRON & Co., PRINTERS
1896

‘That art on which a thousand millions of men are depend-
ent for their sustenance, and two hundred millions of men ex-
pend their daily toil, must be the most important of all; the
parent and precursor of all other arts. In every country, then,
and at every period, the investigation of the principles on
which the rational practice of this art is founded, ought to
have commanded the principal attention of the greatest minds.”’
—JAMES F. W. JOHNSTON.

ra)

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CONTEN ES:

Introduction.

CHAPTER I.—Milk and Milking .
‘ IJ.—The Origin of Bacteria in Milk .
is IIJ:—Decomposition of Milk.

ss IV.—Preserving Milk by Chemicals.
V.—Preservation by Cooling

. VI.—Preservation by Heating .

«« -VII.—Pasteurization.

“ VIII.—Sterilizing .
ix IX.—The Mortality of Infants .

X.—Artificial Mother’s Milk; Normal
Infants’ Milk .

a: XI.—The Normal Dairy.

« XII.—Conclusion .

IN DES:

PAGE
Pr torhab oubdelbbiteison, na Rosoe Nea oop 33
Acidity Of mW sy. cielen! ler eeiase 56
PAB oi bros oboe caareae as Oran oS GS alls
TD UCAULOLAS:. stetaietsterohcrsictat nn tene 9-11
i Weblo) yan mune oeOdooadcange. 25s l4
Anorgatic matter........... 0.55 14
ATAGCHIN Geist aie Ae Gale alc een 3
ATEOMATIC SEALITIC serie -rleieiasie 72-125
Artificial mothers’ milk........ 101
Peacocks tester celeriac lems state 103
BSA Ely. atte etets he crevice telcreleievetsta 150
BS ACKET AA ern ete) setroteeierderetcre terest 25
Bacteria Mui De Olver. venience 3
Bactertay moron Olen. es let 26
UHOviubb hes av aaa dicoeo oda abpooeEns 121
RESULT) © rayete ela rareraninteyevaleteleleielnlelatarevers 28
PFOUINILS HOMME re paatoclareisiets}elajaceistste ets 9
ERE gets sl apatetsyauase fay siete uel -voleusvarataloiete 39
PS CAs iat AE vate aretistas che! oye ohalsiaishae leretorshetae 11
A Tuan AmbaXSsoedad fodd dooduos ODADAS 3
iaeVeiqern tl ladeyibeley Aaangcoondnc 3
BOTA EI NN a ics sethtepealebiec ts cram eee 50
BECCA SLOT CAGE ais oi cecreiclsle ater sleet 148
GASOCL gn ate» a seta lesotiecs sie eee 10
(Sih eindl Aoagemuncononodsena cot ce 13
Caproni exo. isan acer 13
3} y Feveon (G20 ggpem secmi OS Cm on pole On 39
Cowan... PAS AS AC AIA OIC I DCO. ees
Soya ielelorsenans onsen ogous 9
Pere huinre eeacadisgey cdo oo Sater pict oO 102
Solootialem key... wevdepevs weeks aes 9
Soir ere Seles e eo Sodsoocadcns 50
SPEMIONIELTE aeoanies Gsandonceo conc 12
Cream SE PAraAtOTa nates ovis oss © 111
Compositionsot Ne see eee ene 145
niga lil P AGS Bonnsaca dane ocesobe 56-119
(Sys iere) (Ate eas nim aa boad hoo sous 14
(Siwy elo) aoe coo donde Odudonon
Disintectins lamp <1. - ce elas 128
Decomposition of milk......... 33
Dispora ciucasicg... ........... l4
Digestibility of casein ......... 87
Death rate of infants........... 84
ESSCHEMICH > eLOlastendsperaeertstiee 90
PECOIIO > naleeteseee ores 149
Reeding TOUSMAL Esme ces eee cir 149
[fey pais Nh com OAp OCos hobo. aemaac.: 118
Pith in milk: ..o waceescecieces ee 80
(EG glbccos aaendoUeG. Hone nada oe 27
KG Wlesss iis cee ocean cis cee 11
SLY. COUT Cioa'Sieis'e cis stats loer teen 15
GME OSS Meier tela chetose: Seakoes erasers Oe 114
1s Guia ehh) jollt b See eee H Arne Gaae 86
ELVA LOVE pETORUdeN +) cccicrscies 42
Household sterilizer... 85

ICG b hentai oer sein perce) as ary nani
1G = 6 On eRe ee AIBA A ec pc
Bactodensimete ti. ioc. 1 teenie
Lactoscope
TANS CET O TIS Aict st vcievarcds vans oases eee eee
Laurine
WACtie acid’ s.j2 spe sreasis no Se reeeie

Manufacturing

Milks (colomoti cc. necuetw stele deren
Milk, bitter
Mille. frOZOi is way wietiene cle seleterstaiee
MEDI SSA EW ie «= vesstese crete an ee neers
Malki Su Sait tiirn.ts).11e nents velar ee
Mt CIStG IT. crn cnelet steers areas ¥

Malle SOMAS tances viet ce te eee
NUNN hue a uMno so HNaG on oor 2

Normal infants’ milk....... ‘ants
NOD TAGALE y:@. a site) onl eiie teen
(Qhie ohio sro Sienn aPogneser unc ac

Olen; 2
Oxriticetof teatscs x. os).1¢5 eee
Ozone

Pasteur
Pasteurizing
Period of lactation
Palinitine
Pollution ol snail ens eane
Phosphoric aci@ acc...) tees

Quevenne......-.--++-.

Reaction «of .muilik< (se eee ee
Reaction of alkaline..nv. sss
Retention of milkss.5-. capes

Saltcvlicracrd sires aces see ice ceeets
SaGhaTromiyees|s.. 0. cence
Secondvoradesmalic s.4..enmeyees
Souumbeverto he sgh eA oes asec ob:
Soulqibailh re apiseatees rine oo:
SOdiahs ate peycletiscs tetas chee een f
Soda, bicarbonate
SEPA ALOT er. 5 c.c10.\« tere oyein ie ene
Specific gravity-n ose
SPOGES: 2. taagine. ecteldiele eee
Strainin . «/./s<2.enee eee
Strip pin G. 2 cae ere
Stearine

13
63-123

INTRODUCTION.

T has always been the investigations of science that

have graded the path on which practice has fol-
lowed, but too often sluggishly after a longer of
shorter time; it has been the same in regard to the
production of a rational nourishment for infants.
Here science has recorded singular successes on the
different fields that must contribute to the attainment
of a desirable product, but practical execution has
been slow to follow the lead.

Statistics have forced upon us the conviction that
the mortality of infants artificially nourished is so
much greater than that of those nourished in the
natural way—on the breast, and that whatever dif-
ference there may exist in the causes of deterioration
in the various levels of human society women live in
amongst civilized nations, the fact is uniformly estab-
lished that the development of the milK glands in
the female breast is steadily decreasing.

Cow’s milk will, for general purposes, ever be re-
garded as the best substitute for mother’s milk. Natu-
ral science has done much to impart the knowledge
of the influence of feed on the production of milk,
and engineering has, by the invention of improved
machinery, perfectly revolutionized dairy technics,
while the production of a healthy infants’ milk has

6 Introduction.

encountered its greatest difficulty in the conservatism
of the farmer, who is slow to adopt advice or change
his methods.

The production of normal infants’ milk 1s a field
of work that stretches over so many industries and
sciences that a thorough mastering of them can im-
possibly be expected of the dairyman who would
undertake the manufacture of ‘normal infants’ food,”
but a familiarity with the scientific principles of all
and every operation comprised in the manufacture
should most decidedly form a fundamental part of his
stock in trade. Referring to this sentiment, I will
beg my readers kindly to bear in mind that I ama
farmer writing for farmers.

I have to thank Dr. H. Weigmann, of Kiel, for the
permission kindly granted to translate from his excel-
lent work the bacteriological part of this treatise,
which I herewith recommend to the indulgence of all
those who are, and also of those who should be, in-
terested in the amelioration of the conditions for pro-
ducing a healthy food for infants. :

JAMES FRED. SARG.
Black Forest Farm, Va.,
October of 1896.

CEAPTR.. I,

MUR and Ailking.

Those organs whose secretions we give the name of
milk are called milk glands and their aggregate form
in the cow, including the skin that covers them, the
udder.

These glands do not, by nature, come into activity
until a short time before parturition and during a
variously protracted period after this act. The first
secretion in the udder caused by a heightened afflu-
ence of blood to all generative organs after conception,
is noticeable about the middle of the period of gesta-
tion; the teats of the heifer will at this time, when
stripped, render a small drop of viscuous transparent
gum, which when ocurring may be accepted as the
first visible sign of pregnancy. ‘This sign does, how-
ever, not repeat in the cow. Differing from other
animal secretions milk is opaque and, when healthy,
of a white color. Other hues of color with exception
of the first or colostral milk, which is of a yellowish
tint, indicate rapidly decomposing milk or the pres-
ence of bacteria ; some few intensely colored vegetable
foods are also able to give a coloring to the milk.
The agreeable sweetish taste of normal milk may be
changed by the influence of food or by diseases of the
udder. An inflammation ascribed to the action of a

8 A New Dairy Industry.

bacterium of the streptococcus species produces a salty
taste in the milk which at such time is also slimy.

Bitter milk is not infrequently noticed in cows with
a protracted lactation—but may be an effect of food
given; it has been noticed, for instance, after feeding
large quantities of young clover and always indicates
the presence of micro-organisins.

The smell of freshly drawn milk is faintly like that
of the skin of the animal and is probably pro-
duced by the presence of etheric acids of fat.

The reaction of milk is generally ‘‘ampho-
> which means to say that it will turn
blue litmus paper red and also turn red litmus
paper blue, a condition based on the simul-
taneous presence of neutral and also of acid
alkaline phosphates and calcium caseinates ;
one of these predominating turns the re-
action to that side. Boiled milk acquires an
intensified alkaline reaction. The boiling
point of milk is about 1° F. higher than that
of water, and its freezing point is 1° below

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that of water.

The specific gravity of milk, dependant on
its temperature, varies with the relative quan-
tities of its composing eleinents : water, butter-

; fat and solids. Instruments have been in-
Plain Lacto-

densimeter. vented to ascertain the specific gravity, for
instance, the lactodensimeter of Guevenne and Soxh-
let. By the aid of the specific gravity, with a known

ainount of fat, the solids may be calculated. ‘These

Milk and Milking. )

instruments are valuable as a means to detect watered
or skimmed milk. ‘The specific weight of milk
ranges from 1.027 to 1.035. Colostral milk at 60°
Py-0565 skim: milk; 1.032. to ‘1.037; cream,
ou an average, 1.010.

=

9 SUL: SA SA = SL =

Amongst the chemical ingredients of milk
‘we find all the principles of nourishment:
proteids, fats, carbohydrates, salts and water.
Amongst the albuminoids in the milk. casein
predominates. It is accepted as probable by
some that the casein in cow’s milk -is
identical with that in human milk, although
we note that the casein in woman’s milk,
when coagulated by the action of rennet,
is by far more fine-flaked and jellyfied than
that from cow’s milk, which latter forms |
-into compact solid flakes. The difference of |
coagulating is probably due to the different
quantity in which salts are present in the two |

7p 2 SS SSS aol

milks; but this distinctive difference in coag-
ulating, we must bear in mind, constitutes one
of the principal deficiencies when we come to
look at cow’s milk as a substitute for mother’s
milk. This is of such salient importance in
the transformation of cow’s milk into artificial

Lactodens-

eae a imeter with
mother’s milk, that the closest study of the Thermome-

5 : . : 3 ter.
various livestigations carried on at the present

tine on this line must be recommended to all that
would undertake the manufacture of normal infants’
milk. Cow’s milk and human milk differ with re-

10 A New Dairy Industry.

spect to the curdling of the casein, the content of
salts, the absolute content of nutrients and the rela-
tion of the various constituents. The nature of the
coagulated casein in the stomach depends upon the
casein solution, the content of soluble calcium salts
and the acidity of the solution. Cow’s milk is in
these three respects unfavorable to the best coagula-
tion, for it contains twice as much casein, six times as:
much lime ands three times as acid as human milk,,
while this latter contains but one-third as much of
acid phosphates as cow’s milk.

Casein forms three chemical compounds with cal-
cium or sodium—dependent on the predominant re-
action—the mono, di and tri-calcic (or sodic) casein.
Only the dicalcic or disodic casein compounds are
curdled by rennet in the presence of water soluble
lime salts, and the completeness of the curdling de-
pends on ‘the amount of lime salts ; we may, there-
fore, attribute the compactness of the casein curdling
in cow’s milk to an increased alkalinity. The studies
of Bechamp show that casein is not a soluble sub-
stance which may be coagulated by acids, but that it
is an insoluble substance forming soluble compounds,
caseinates, with alkalies and lime, and that the in-
soluble casein may be precipitated from these com-
pounds by acids which combine with the bases of
caseinates. The change in the casein by the action
of rennet has no connection with the reaction. We
shall see later what effect heating produces on the di-
gestability of casein and on the milk proteids in general.

Milk and Milking. If

Further albuminoids of milk, but of secondary im-
portance, are lactoglobulin, lactalbumen and peptone,
the nutritive value of which is, however, considerably
impaired by boiling the milk, by which a greater part
is changed to hemialbumuinose.

Following the albuminoids, the different fats in
milk merit our attention; we designate them collec-
tively as butter-fats, and find them suspended in the
‘milk in emulsive condition, that is, globules of the
minutest size; these globules, coated with casein, give
the white color to milk. The size and number of
globules is variable in one and the same animal, being
affected by the advance of lactation, change of feed
and by sickness. With the advance of lactation, the
number of large globules diminishes and that of the
small globules increases; with the change from dry
feed to green feed in the spring, there is an increase
in the proportion and the number of the large globules.
Disease or sickness and the use of cows for draft,
when not accustomed to it, has a marked effect in
diminishing the number and size of globules. Suc-
culent food decreases the size and increases the num-
ber of globules; oats, bran and linseed meal increase
their size. Age is apparently without effect. Morn-
ing’s milk has larger globules than evening’s milk.
The first part of the milking has fewer and smaller
globules. than the last.

Butter-fat is liquid at from 85° to 105° F., when
cooled below 60° it becomes of a crumbly consistency ;

notwithstanding milk may be cooled to 32° without the

12 A New Dairy Industxy.

suspended fats becoming hard, only below 52° or by
mechanical agitation the form of the globules is lost,
they become solid and their contour rugged.

On standing, the globules rise to the surface by vir-
tue of their minor specific weight and they
form the eream, while the milk beneath it is
termed skim milk, which, however, is not
entirely free of fat, because the minutest
of the fat globules find it impossible to push
through the viscuous milkfluid to reach the

top. Warmth favors the ascending of the
elobules, cold retards it, but we avoid the
warmth because it involves a rapid decom-
position of the milk. A large number of in-

struments have been invented for the pur-

pose of ascertaining the quantity of fats;

some of them aim to accurately measure the

Cremometer,

quantity of cream raised in twenty-four
hours and are called cremometers, others purport to
ascertain the percentage of fats by diluting milk with
water and making it translucent until a certain mark
on the instrument is visible; these are termed lacto-
scopes. By far more exact and scientifically correct
is the method of Soxhlet, who ascertains the specific
weight of fat in the milk; his apparatus is, however,
too complicated to be of much use outside of the
chemist’s laboratory.

The method that gives the best results for practical
working of the dairy industry is the one that dissolves
the casein by an excess of acid under the influence of

Milk and Milking. 13

heat and rotatory motion. ‘The best known in this
country of this class is the Babcock tester, the use of
which I shall describe further on.

TEST SET FOR GREAM.

We need not go into the detail of the different fats
or fat acids composing the butter-fat, such as butt-
yrine, capronine, capryl, laurine, myristine, palmitine,
stearine, arachine, olein and glycerine acid, further
than to remember that it is the varying amount of
these fat acids contained in the feed we give the cow
that produce the varying degree of either firmness or
grease-like consistency in the butter.

The color of butter also is largely dependent on
the relative predominating of one or more of the
above-named fatty acids.

Another characteristic ingredient of milk is milk
sugar. Under the influence of different ferments,
among which principally the baccillus acidi lactici is
noted, milk sugar is transformed into milk acid.

14 A New Dairy Industry.

Milk sugar is sometimes attacked by a rosary-formed
species of a coccus, engendering a slimy fermentation,
which results in what we know as slimy or long milk,
which is generally unfit for the extraction of butter,
because the minute fat globules are unable to rise in
this viscuous fluid and form the cream.

In connection with these ferments, it may be men-
tioned that some of them, like the Sacharomyces
cerevesize and the Dispora caucasica, are used to bring
milk to an alcoholic fermentation, in which state it
possesses intoxicating properties, and by reason of these
is valued as a beverage and largely consumed by
various tribes of Turkestan and Circassia under the
name of Kumys and Kefyr.

Other organic matter contained in milk is a minute
quantity of citric acid, a number of aromatics, lke
anisol, cuminol, cymol, tymol, in fact, all such as are
found in the food of herbivorous animals and traces
of fibrin.

Of anorganic or mineral matter, it 1s principally
sodium and phosphoric acid that merit attention, as
we know that cows with protracted periods of lacta-
tion are deficient in these ingredients. When we,
therefore, consider that a healthy and normal formation
of bone ina child is in great manner dependent on
the unstinted assimilation of phosphoric acid in its
milk, we see the justice of refusing the milk of such
animals whenever the manufacture of infants’ milk is
aimed at.

Quantity and quality of milk are, as we may sup-

Milk and Milking. 15

pose, greatly influenced by the quality of food, the
management of the feeding and the breed and indi-
viduality of the animal.

Medicinal qualities contained in the food or pasture
eaten by the cows may reappear in the milk and
trouble the consumer; for instance, the feeding of
cabbage leaves to cows produces flatulence
and pains in most infants which consume
such milk; also the acidity of feed like that
in wet and acid brewers’ grains passes into
the milk and makes it unfit for infants’ food.
Increased feeding of albuminoids favors an in-
creased production of fat in the milk, while
a feeding with a preponderance of carbohy-
drates is followed by a loss of albumen and
fatin the milk. The quantity of milk is in-
fluenced also by the periods of lactation ; 1m-
mediately after parturition it is at its height,
and from that time decreases generally, not
gradually but in about three well defined peri-
ods the duration of which is naturally depend- Serta
ent on the entire duration of lactation, which, ™ometer

as we all know, is exceedingly variable, both as to every
separate animal as also in the several lactations of
one aud the same animal. A lengthened period of
lactation is acquired by heredity and confirmed by
judicious management at the hands of the milker.
Concerning the qualitative changes of milk during
the period of lactation, there is no harmony of opin-

ion prevailing, yet a majority of investigators claim

16 A New Dairy Industry.

that towards the end of the lactation the percentage
of solids and of fats grows. With reference to the
time of day at which it is drawn, it is generally con-
eeded that in barn feeding the quantity of morning’s
milk is larger than that of the evening’s milk, but
that the latter is richer.

Spaying, the removal of the cow’s ovaries by a sur-
gical operation, has the effect to prolong the period
of lactation, in some instances which are on record
for a time of three years running, and upward. The
lengtl: of the period of lactation is one of the most
inportant factors in judging the value of a cow, but
for obvious reasons castration should only be executed
on suclr animals as by nature are arriving at the close
of their remunerative career or of their generative
functions.

From the foregoing we should receive the 1mpres-
siow that the udder of the cow is a valuable mathine,
one whose handling should be thoroughly understood

by every person—imale or female—called: upon to
work it. Where is the wisdom of spending a large
suin of money on a superior cow if her udder is to be
handled by an ignorant and careless milker? In
every other trade we expect from the workman,
aud even from the apprentice, an exact knowledge
and familiarity with the tools he uses and with the
processes embraced in the application of his trade.
The average farmer or dairyman, however, seems to
be ai exception to this rule, 1f we may judge by the
lack of knowledge he possesses as to the physical

Milk and Milking. 1

make-up of the cow. Drawing the milk from a cow
seems an operation of such absolute simplicity to the
mind of many that nothing can be said about it more
than they already know, and yet an ignorant milker
is apt to spoil the best cow in a short time.

Milking is generally done on the right side of the
cow. ‘The milker sits on a low stool which in differ-
ent localities has one, two, three or four legs, the
milk pail pressed and held firmly between his knees,
his head inclined against the paunch of the cow. The
cow’s tail may be secured by some device and _ pre-
vented from striking the milker’s head, but unless
flies are very bad it should be left loose. The milker’s
hands should be scrupulously clean. Whether the
milker’s hands should be wet or dry is an open ques-
tion, as both methods are quite extensively practiced.
Milking with a dry and dirty hand is, perhaps, a
cleanher operation than milking with a wet and dirty
hand. We have the painful conviction that a greater
ntunber of cows are milked with dirty hands than
with clean hands and it may be, therefore, safer to
advocate the use of the dry hand.
However, when milk is drawn with
intention to manufacture it into in-
fants’ food, and the necessary precau-
tionary measures for cleanliness are
strictly observed, milking with the wet
hand (that is to say, putting a few drops

Milk Pail and Strainer.

of milk in each hand) may be adopted with consider-
able advantage to the animal, because the operation

18 A New Dairy Industry.

is then not so irritating to the subcutaneous nerves of
the teat and udder. Then, too, a sore and bruised
teat may by the wet hand be milked without pain to
the cow, while the dry hand may produce restlessness.
Lastly, it may be claimed that the wet hand comes
closer in imitating the function which nature ex-
pected the teat to be used for—the sucking by the
calf’s mouth.

A method which finds its place between the two
just mentioned, and which is extensively practiced in
Switzerland and Southern Germany, is to milk with
the dry hand, but to apply a small quantity of pure
lard about the size of a large pea—to the fingers and
thumb—the application to be repeated with each cow
milked. ‘The lard is carried around in a small metal
cup fastened to or around the leg of the milk-stool.

The milker should grasp one front teat and one
back teat of opposite sides of the udder so that the
emptying of the two halves of the udder proceed
sunultaneously. Owing to the position of the milker’s
head, the milking cannot be followed with the eyes,
therefore he must be guided by the touch and hearing ;
for this reason all loud conversation or other vocifera-
tion should be interdicted during milking time, be-
cause this gives occasion to interrupt the milking.
Apart from the loss of time, the interruptions are not
good for the cow because they multiply the nervous
irritation, causing the animal to become restless, which
should be avoided. Many of the best milkers are
accustomed to hum a tune while milking, and this is

Milk and Milking. 19

an excellent practice, as it has a plainly apparent
soothing effect on the cow.

To learn to milk well it should be practiced slowly,
because both hands must become equally expert; the
pressure of the hand on the teat must be applied in
regular alternation, so that when one hand closes
around the teat the other hand opens, and the flow of
milk into the pail is continuous; an experienced ear
can detect at once if a milker works well.

The full hand should grasp the teat as high up to-
wards the udder as possible, then the thumb and in-
dex close tightly around the teat so as to shut off the
milk contained in the teat from retreating into the
milk cistern when the pressure on the teat is applied.
Then the other fingers, one by one from the index
downward, close around the teat in rapid succession
and press out the milk. The amount of pressure re-
quired to press the teat depends on the more or less
. developed muscles that encircle the orifice of the teat
for the purpose of retaining the milk, which would,
without this provision, flow to the ground as fast as
produced. Cows in which these muscles are strongly
developed are called hard milkers. As soon as the
milk has been pressed from the teat, the hand eases
up, and immediately the milk from the cistern rushes
into the teat, filling it again ; the pressure of the hand
and fingers is repeated until the firstly grasped pair of
teats do no longer give a full flow, whereupon both
hands change to the two remaining teats. During
the rest now given to the first milked pair of teats,

20 A New Dairy Industry.

the milk has time to collect from the remotest cells
of the glands and fill the milk cistern anew. ‘This
changing of hands to alternate pairs of teats is re-
peated as long as milk will come, and should be con-
tinued without interruption. ‘The more rapid and the
more symetrical the work can be performed, the better
the cow will allow herself to be milked, the more and
the richer milk she will give. The upward motion
of the hand at every repeated closing round the teat
produces a kneading motion on the udder, which is of
great importance to keep the milk in the cistern in
commotion. When the flow of milk seems to have
been exhausted by the milking, then -each eatmis
taken between the thumb and index finger and
“stripped”? downward. This should be done merely
to insure an absolutely thorough removal of all milk
from the udder, and should never be resorted to when
the udder is filled, because it is apt to spoil the udder.
Careless removing of all milk from the udder will re-.
sult in serious damage, because it has, aside from the
loss of the milk, a deleterious influence on the glands,
tending to interrupt the productive action in the
minute cells where the milk is formed. An extended
period of lactation has been bred into cows, and we
should try to confirm this habit by milking the heifer
after her first calf as; long as possible, evengiietae
quantity of milk given is, in time, only a small one,
because, allowing her to dry off too soon before her
second calf, this habit of drying up is soon confirmed.

Milking is a tiring task and not too many cows

Milk and Milking. — 21

should be apportioned to the milker, because a tired
milker does not do good work, particularly as some
cows are difficult to milk ; some have an uncomunonly
small orifice in the teat, some have strong closing
muscles; others, again, strive to retain the milk en-
tirely. This may happen in consequence of the cow
feeling pain from the milking as, for instance, in sore
teats, or she may be afraid of ill treatment, or try to
retain the milk for her calf. To find an explanation
for this voluntary retention of the milk we must go
into the anatomy of the udder. We have already
mentioned the muscles closing the orifice of the teat,
we shall now see that a large quantity of blood is
brought from the heart to the udder in strong arter-
ies, which, branching out into the minutest vessels,
spread through the entire milk glands, enveloping
the minutest-cells and engendering their action of
producing milk, and that this blood is led back again
to the heart by an equally complicated system of
veins that are spread over the entire inner surface of
the udder, even down to the point of the teat envelop-
ing the entire tube or duct of the teat with a network
of veins. If the cow now retains her breath she pro-
duces a check on the flow of blood which tries to
return to the heart, and, in consequence, the veins in
the udder become swollen and therefore help to close
the orifice and duct; if she manages to repeat this
retention of breath—in short repetitions—she is able
to suspend the flow of milk entirely. The remedy

for this bad habit is either to give some mash or
3

22 A New Dairy Industry.

drink which the cow likes, or to fasten a bunch of
straw in her mouth; or, what is nearly always the
most effective, to treat her with quietness and
patience, at the same time milking persistently. If
another person is present to stroke along the under
part of the cow’s neck she will give up the retention
of breath at once. When a cow retains her milk on
account of pain as, for instance, with chapped teats
which frequently occurs during first spring pasture, a
remedy is only found by kind treatment and milking
rapidly with a soft hand. Such teats should be care-
fully dried after each milking and an ointment
applied. | Whenever the milker has any reason to
suspect any derangement of the cow he should taste
the milk from every teat and look at its color; any
carelessness in this respect may result in spoiling the
milk from the whole stable. As a rule, milking
should be performed only morning and evening,
making the intervening time as equal as possible.

As to the advisibility of feeding during milking
time there are many reasons against its being adopted.
When cows are once used to being milked before
feeding they are much quieter and the business is
concluded much more rapidly; but there are other
reasons of importance, as we shall see later, for not
feeding during milking time, particularly for not giv-
ing any dry roughage.

The dexterous strong hand will always be the best
milking machine; only in case of disease the milking
‘tube should be made use of and no other milking

Milk and Milking. 23

machine of any kind should be applied. One of the
most essential requisites during the times of rest for
the milk cow is absolute quiet, guarding her against
fright and preventing worrying or violent exertion.
A great deal has been said and written about the neces-
sity of giving cows daily exercise in the open air, and
though nothing is to be said against pasturing in fine
weather, it is certain that in very hot or in cold and wet
weather the stable or barn is the only proper place to
keep the cow in. Every exertion, therefore also that ne-
cessarily combined with locomotion, is an expenditure
of force, a wear on the muscle, and this wear must be
replenished by an extra amount of feed, the quantity of
which will be found in exact relation with the dis-
tance that has to be traveled over and the time con-
sumed by the animal until it has been able to graze a
sufficiency for its needs. It is easy to see that a cow
which is enabled to eat all she requires in one hour’s
time and can then le down, in perfect rest, to ru-
minate and digest, is in an eminently better position
to turn her food into milk than the cow that has to
walk about, for three or four hours at a time, grazing
before the feeling of hunger leaves her. Nothing
should, however, be more strongly condemned than
the practice of leaving cows in the open air during
midday in hot Summer weather. Not ouly does the
intense heat of the sun tend to harden the skin, con-
tracting the pores, and thereby diminishing the gen-
eral vitality of the animal, but also the constant
irritation produced by flies and like insects has a

24 A New Dairy Industry.

notable and injurious effect on the milk production,
which will be the more easily noticed the higher the
nervous system of the cow, as an individual, or asa
member of her breed, is strung. Also the sexual
functions are often seriously affected, postponed or
obliterated by this irritation.

Having now acquired a cursory idea of how milk
is formed, and how it should be drawn, let us turn -to
the influences which tend to spoil it, the methods
employed to counteract these influences and give milk

good keeping qualities.

CHAP CER 11.

The Origin of Bacteria in ADIk and the Condt=
tions Favorable for their Breeding
and Multiplying.

It is a well known fact that milk undergoes a radi-
cal chemical change only a few hours after it has been
drawn. This change, to our visible conception, con-
sists in the milk becoming sour, in other words the
milk sugar has. changed to milk acid and, in conse-
quence of this acidity, the casein has been separated
from its connection with lime and is set free—the

milk ‘‘curdles.”’

We generally notice only this first
phase, because in itself it is sufficient to unfit milk
for further use. A second phase follows in which the
casein is partly dissolved and fermentation sets, 11,
bubbles of gas forming, and the process is wound up
with real putrid decomposition and the forming of
mould.

In the microscope we possess an instrument that
enables us to enter into a study of the composition
and life of the lowest organisins, and also a means to
enable us to make and study their culture, through
which it has been demonstrated that-every process of
decomposition of organic matter is due to the action
of such organisms and that they, somehow, disin-

26 A New Dairy Industry.

tegrate the more complicated matter and are able to
reduce it to the primary ingredients of composition.

When we look at a fluid or other matter in a state
of decomposition, under the microscope, we notice
strewn over the entire field a complexity of threads,
longer and shorter tubes or cylinders and egg-shaped
bodies, and going on between all these is seen a slug-
gish rotatory movement of one or more of the chain
of cylinders, possibly, too, a worm-like movement of
the spiral threads. By the meaus of different cultures
we are able to separate the several organisms of
this intricacy, when we shall find that the spiral
threads and the small tubes are parts or spores of a
mould fungus, and the small oval bodies are probably
ferments, while those that we saw in the most active
motion belong to a series of organisms which have
one peculiarity in common—they multiply with ex-
traordinary rapidity by breaking up into pieces and
every one of these pieces forms a young germ. Every
liquid, be it of animal or vegetable origin, when ex-
posed to the air, contains a large number of such
organisms. Milk is no exception and it contains
them not only when it commences to turn to visible
decomposition “but immediately after leaving the
udder, yes, even in the lower part of the udder itself.
Thus it is easily explained why milk decomposes so
rapidly after having been drawn. How and by what
route do these organisms enter milk? Are they
already present in the glands of the udder or do they
enter the milk later? These questions can be posi-

The Origin of Bacteria in Milk. 27

tively answered by the assertion that the glands of &
healthy cow give off milk absolutely free from such:
organisms. We call such milk sterile.. Germs enter,.
manifestly, from the outside and may therefore be
termed a pollution of the milk. These decomposing;
germs are encountered in great abundance where or-
ganic matter is in the act of disintegrating into its
composing elements, and of such decomposing matter
there is enough around the premises where we draw
milk—the stable; there is, in fact, generally more.
than necessary, and this is easily brought into contact:
with the outer cover of the milk glands—the udder-
The location of the udder of our domestic animals:
involves a continual exposure to its being soiled by
the excrements, urine, dust from the bedding, and
even our most scrupulous cleanliness and precaution
cannot prevent, during milking, a quantity of dirt,
particles of straw and fodder, dust, hair and excoria-
tions from finding their way into the milk. It may,
therefore, be taken for granted that the greater part
of dirt, and, therefore, the greatest mass of spores, is:
derived from the udder, as well from the external
part of it as from the openings in the teats, and even
from the interior. milk cisterns. Dairymen know
well that the first strippings when commencing to
milk are by no means favorable for the making of
cheese, and in many dairies I have found it customary
to milk the first few strippings into the bedding.
Many of the germs possess very active motion and
from a soiled teat find their way into the interior cf

28 A New Dairy Industry.

the duct. Investigation has proven that the first
milk drawn contains about fifty to eighty thousand
bacteria to a tenth of a cubic inch, while the next
following or, we may say, the bulk of the milking
contains about five thousand to the same quantity,
and only the last quarts drawn are nearly or entirely
free from germs. An immigration of germs by way
of the teats cannot be doubted and is the cause, not in-
frequently, of some forms of inflammation of the udder.

As we have seen, milk is already polluted at its
exit from the soiled udder, and again by the dropping
in of dirt from the external part of the udder, and
when we consider that dung is nothing more or less
than the undigested residue of the fodder eaten, filled
with unutterable numbers of bacteria and spores, we
are then able to draw a conclusion as to the direct
connection existing between the germs found in milk
and those that must be contained in the food. And,
in fact, such a connection can be traced all along in
‘the milk and more so in the products therefrom, par-
ticularly when a change of feed occurs or when fodder
is fed which is filled with acid or fermenting organ-
isms, such as wet brewers’ and distillers’ grains, spoilt
ensilage, musty hay, mouldy grain, ete. Practical
dairymen know perfectly well what evil effect spoilt
or badly kept fodder of every kind has on the quality
of the milk and its products. ‘The bedding also on
which cows lie or stand has an influence on the bac-
teriological contents of the milk; it will in a great
ameasure depend on the soundness and freshness of the

The Origin of Bacteria in Milk. 29

bedding which is perhaps spoilt by having been
housed in bad condition and containing spores of
mould, rust, smut or other fungus growths. The
cleanest and most unobjectionable bedding in every
respect is moss peat (not peat moss). A great in-
fluence is also exercised by the more or less frequent
changing of the bedding, because any carelessness 1n
this respect forces the animals to lie down in the
putrid and fermenting matter.

Very often milk is still further polluted by the un-
clean hands of the person milking, by insufficient
cleansing of utensils which during the entire hand-
ling of the milk are brought into contact with it, and,
lastly, by the dust suspended in the stable air, being
partly dust from the feed and partly from the bed-
ding or the floor. We all know that to a certain
_ degree this contamination of milk by the above named
matters and, therefore, also by bacteria, cannot be
entirely avoided and some of these are even absolutely
necessary for the extraction of the products of milk,
but the above considerations clearly demonstrate as
does also longtime experience in dairying, that it is
by no means indifferent what degree of pollution is
attained and to which class more especially the bac-
terial infection belongs.

When we recapitulate all that has been hitherto
said, and consider that all these bacteria possess a
marked altering and changing influence on the ingre-
dients of the milk—somie slower, others more rapidly,
and that they assist and stimulate one another in

30 A New Dairy Industry.

their mission to decompose, we can easily compre-
hend how milk that is heavily disseminated with
bacteria must lose its keeping qualities and that a
possibility of infection by bacteria, which is bound
to produce annoying complications in the milk and
its products, is by far greater in a stable with chronic
filthiness than where methodical care is taken to sup-
press every cause for such infection.

All of us have repeatedly heard complaints on the
lack of cleanliness in the stables as practiced by many
farmers; we meet with these complaints in every
agricultural journal, in the reports of dairy commius-
sioners, commissioners of agriculture and presidents
of creamery associations, but only in Germany have I
noticed an effort to bring this degree of uncleanliness
more forcibly unto our conception by the uncontes-
table figures of actual weight. ez found, for in-
stance, an average of 0.015 gramines of cowdung 11
every quart of milk sold in the city of Halle, of
0.009 grammes in Munich and of 0.010 grammes 111
Berlin. ‘This gives a total of fifty tons of cowdung
per annum consumed by the unsuspecting public of
Berlin. ‘There cannot be the slightest doubt but
what the same state of affairs prevails in this country.
The number of bacteria found in milk gives a fair
scale to measure the cleanliness by, but this is the
case only when investigation closely follows the milk-
ing. Cropf found from sixty to one hundred thousand
germs in one tenth of a cubic inch, and von Freuden-
reich found from ten to twenty-five thousand.

The Origin of Bacteria in Milk. dl

A perfect condition of the milk is not merely de-
pendent on the cleanliness while drawing it, but also
on the carefulness with which milk is kept after milk-
ing. It is easily understood that unclean vessels and
utensils are able to infect clean milk with bacteria,
and that an infection with these will unavoidably
follow if milk is left standing, for any considerable
time, in the air of the stable impregnated with bac-
teria. The greatest influence on the number of bac-
teria is, however, exercised by the temperature to
which milk is exposed after milking, as the vitality of
bacteria is greatest at bloodheat and somewhat above
that.

The number of germs will, according to Wezg-
mann, multiply :

a, at 95° F. 6, at 60° F,

(Bloodheat.) (Cellar temperature.)
miner: 2 leurs < 25 fold. .<.. >. 4 fold

(¢ 3 a9 60 as ; : : G as

(¢ A c¢ Dil 5 (¢ S ae

Cries ag Pas ghee hh ocean’

aoc a ae “2/5110 2 haar ee ae a 8

We see from the above that not even the tempera-
ture of the cellar is able to prevent these germs from
propagating, although for the first few hours they are
considerably restrained from so doing. ‘The preser-
vation on ice has a far better result—a number of
observations made were unable to detect any increase
worth recording.

It is sufficiently clear from these numbers that

32 A New Dairy Industry.

temperature exercises an enormous influence on the
propagating powers of bacteria and explains the fact,
so widely known, that milk which is at once cooled
after drawing keeps much longer than uncooled milk.
This influence is so great that even a very cleanly
drawn but insufficiently cooled milk is apt to contain
more bacteria and spoil sooner than a filthy milk
very strongly cooled.

CHAPTER ~III.
Decomposition of Milk.

We saw a short while ago that all decomposition of
organic matter is to be attributed to the influence and
activity of bacteria, and when we see that milk, soon
after having been drawn, may contain such enormous
numbers of bacteria, it is not to be considered strange
that it should soon spoil. ‘The first noticeable act of
vitality of these inhabitants of milk is generally the
souring of the milk, 7. ¢., the transformation of milk
sugar into milk acid. A considerable number of such
bacteria are now known which cause this transforma-
tion, and we know of them further that they have
only this effect and no other. In the course of this
milk acid fermentation, as we often hear it called, not
all of the milk sugar is transformed into milk acid
but only a certain part of it; in other words, a certain
amount of milk acid is only formed and after its for-
mation the fermentation or transformation comes to a
standstill.* Bacterial life has ceased to make itself
felt, or, to use the expression of the renowned French
scientist, Pasteur, ‘‘the acid ferment (ferment lac-
fique) has become latent.”

The forming of milk acid is, then, the cause of the.
casein, the most important of the albuminoids of milk,
being liberated from its affinity with lime, and the
milk “curdles.” This kind of curdling is essentially

od A New Dairy Industry.

different from other forms of curdling of milk, which
are partially based—similar to the acid curdling—on
the action of a living ferment, the bacteria; partially,
however, their appearance is due to the action of a
dead or so called chemical ferment.

The best known curdling is the one accomplished
by rennet which is a chemical ferment. By this pro-
cess the casein of the milk is chemically changed,
inasmuch as it is transformed after separating the
‘wheyprotein,” a peptonic matter, into so-called cheese
or, as we often call this albuminous matter, into para-
casein.

This rennet curdling is similiar to another curdling
of milk, which must be laid to the action of certain
bacteria and which envolves a simultaneous transfor-
mation of the casein. Certain bacteria are able to
cause a ferment to exude, which acts similarly to
rennet on milk, forcing it, without previous acidulat-
ing to a rennet-like coagulation; however, in most
cases this “bacterial rennet,’ as we might call it,
seems to have the effect of again dissolving the
formed cheesy mass and transforming it into a soluble
matter— peptonising the albumen,” as “the scientist
would call it. This bacterial ferment, therefore, be-
haves quite differently from the rennet ferment which
does not have the dissolving power. It is, however,
not excluded that these bacteria may, at the same
time or later, separate a second ferment which posesses
this very effect to a certain degree.

Now, raw milk at all times contains such bacteria

Decomposition of Milk. 35

which tend towards its being curdly, be it either acid
or rennet curdling; in most cases the acid bacteria
predominate in numbers, or, at least, their activity is
more readily noted. Aside from this acid-curdling,
and dependant on the proportion of the acid bacteria
to the rennet bacteria, we find that a rennet curdling
is going on later, simultaneously or even sooner, and
which, in most cases, is not noticeable because the acid
curdling has already been completed. Only in the
case where the number of rennet bacteria predomi-
nate by far, we see a curdling without previous acidu-
lating which happens in the “cheesy milk.” These
rennet bacteria—which are also commonly called
butter acid bacteria, because they generally possess
the property of producing butter acid—play an im-
portant part in the keeping qualities of milk. While
we find it easy to counteract or retard the milk acid
fermentation, and thereby the acid curdling, we shall
see that it is connected with considerable difficulty to
avoid the rennet curdling by bacteria.

From the foregoing, the reader should receive the
impression of the great importance of producing a
milk containing the smallest possible number of bac-
teria, as upon this depends the success of manufac-
turing it into normal infants’ milk, and, for this same
reason, it has been found unrecommendable to sepa-
rate the agricultural part, the production of the cow’s
milk, from the technical part; the treatment we shall
describe later on.

No manufacturer of infants’ milk, no matter what

36 A New Dairy Industry.

name it is sold under, can conscientiously guarantee
the pureness and healthfulness of his milk unless he
has had personal supervision and control of the physi-
cal condition of the cows, the food they have eaten
and the treatment they have received.

Methods ot Preserving ADITk.

As we have seen in the foregoing, the changes in
milk, more especially its curdling, are due to the
action of bacteria (and to some other fungus spores),
we shall, therefore, succeed in preserving it if we can
either defer the action of the bacteria or remove them
entirely. Both methods have been tried for some
time. Efforts have been made to prevent the 1m-
pending souring by adding chemicals, the curdling
by so-called preservalines, and also to counteract, by
refrigerating, these phases of commencing decompo-
sition; but of late all efforts have been directed to-
wards killing the bacteria themselves through the
application of heat, so as to secure in this manner the
keeping qualities of milk even for a longer period.

CHAPTER: IV.
Preserving ADiLk by Chemicals.

I have hesitated for some time to say anything on
this subject, because the preservation of milk by
chemicals, even if it were justifiable to practice it, is
not a procedure that in any manner or form should
be contemplated by those for whom I write, nor is it
in any way conducive of better results towards attain-
ing a milk with keeping qualities sufficiently pro-
nounced to serve all requirements, as the methods
which will anon be treated, such as cooling, Pasteur-
izing and sterilizing, and: which are now conceded,
and justly so, to be the only methods which should
lawfully be countenanced anywhere. Yet when I
reflect that it is only by exposing the misuse of chem-
icals for preserving milk that a chance will offer
itself to dwell on the pernicious results which may
follow, it will be accorded that it may be best to show
all there is in it.

Of the many and most frequently used ingredients
which have been adopted by the smaller retail milk
dealers, and are still used, to prevent or cover the im-
pending souring of milk (and often in the erroneous
supposition of retarding it), none are more generally
used than soda. By its admixture it is brought
about that the milk acid, formed from milk sugar by
the action of acidulating bacteria, is dulled and, con-
sequently, not perceptible to the organs of taste.
During this process the multiplication of germs in

35 A New Dairy Industry.

the milk has not been counteracted or suspended, but
has, on the contrary, been favored.

Bacteriology has taught us that an alkaline reac-
tion is extremely conducive to the welfare of bacteria,
therefore the addition of this chemical may for several
hours diszuise the acidity, but in no manner will it
retard the curdling, with which end in view it has
probably been added. Milk treated with soda and
kept at.a temperature of 80°F. will keep jirom
becoming sour for from twelve to twenty-four hours ;
at 95° F. for from six to ten hours, while the curdl-
ing, however, has by no means been retarded.

A simple experiment will show that the curdling
sets in at about the same time in samples of pure
milk and in such treated with soda, if kept at the
same temperature. As the beginning of curdling in
all pure mill is nearly entirely dependant on the quan-
tity of milk acid formed therein, it would seem at
first sight as if this result were contradictory. We
have, however, seen that the curdling of milk is not
only enacted by such bacteria, which produce acidity,
but also as well by a large number of other species of
bacteria which have the faculty to produce a rennet-
like ferment. By a low alkaline reaction the propa-
gation aud multiplication of bacteria in milk is
favored and, therefore, also their effect, so that the
dulling of the acid is compensated by the more rapid
development and increased activity of the rennet pro-
‘ducing bacteria. For this reason the result of such in-
vestigations depends largely on the quantity of rennet

Preserving Milk by Chemicals. - 25)

producing bacteria contained in the milk. If we now
try to find out which bacteria are of the reinet pro-
ducing kind, we shall see that they are principally
those that live in the uppermost layers of the soil and
have been collected with the hay and other fodders, so
that we may presume that such milk which has taken
up many bacteria in the stable, or which has been
strongly polluted after having been drawn, will more
rapidly advance toward rennet curdling than milk
which has been less infected.

Among other ingredients used, presumptively, for
the preservation of milk are lime, borax, boracic acid
and salicylic acid. Some of these are even now used
extensively and have been for many years, for in-
stance, by the farmers of the North Sea coast, because
for them it was a matter of existence to keep their
milk sweet for at least thirty hours to enable it to
reach their only remunerative market which, to the
greater number, was London.

Investigations on the preserving merits of boracic
acid, common salt and salicylic acid show the follow-
ing results :

: Commencement of Acidity Commencement
Admixture. Confirmed by Tasting. of Curdling.
MA
0.02 per cent. boracic acid..... after 30 hours....after 47 hours ,
P
0.04 se SSE Fe, och tes PaO at Sry acetal ee ae
0.06 “s Ce ape A SOGks tre aie ae GO menos
0.02 os Salt} ss, tAmewrcncres Bee MOG ESR yas XE uted (ee
0.04 pt Lae meg Sere on ae | | ee On orgs CL Rye
0.06 s REPLI Otero Sek ae SF. P26 S. cette ietoes #°°
0.02 gs Salicylictacidhe, aaa cues So py anaes et Ore
0.04 ae Y Bee ety ee EA ee | SSE Re ae Mee SEE LIQD, Le
0.06 i a ay SF sp aaaioase § was not curdl-

* ) ed after 8 days
Irie. tri a a ‘e205 oe alter 28 hours

40) A. New Dairy Frdiustry.

Judging from the above, table salt can hardly be
called preserving, while boracie acid is considerably
so, and salicylic acid even more so. With the latter
it is quite noticeable that it prevents the curdling for
an extremely long period.

In regard to the difference of taste produced by
these preservatives, the admixture of boracic acid and
of comion salt are hardly to be detected, but that of
salicylic acid very plainly, as it gives milk a sweetish
taste. ‘The preserving effects of these admixtures
was found lessened in proportion to the time which
elapsed between milking and that of adding the chem-
icals, a natural conclusion when we remember how
rapidly the germs multiply.

A sample of a “‘trebly concentrated preserving
salt,” manufactured at Stuttgart, Germany, was ascer-
tained to be composed of salt and boracie acid, and an
admixture of it im the streneth of 0.065) perieene
added to milk had a preserving effect of 24 hours.
Sorhlet also investigated the preserving qualities of
boracic acid and found that curdling was protracted

for:
3 hours by an admixture of 0.1 per cent.
65 « as as () 135 is
147 as ra «a () 2? ¢
23] 6 < a () at cas

Temperature, as well, has a most important influence,
and milk with an admixture Jot ~ boragier acd
(1 gramme to 1 liter) was kept from curdling for 50

Preserving Milk by Chemicals. +1

hours, if kept at a temperature of 60° F. or below,
and that even half of this quantity of the chemical
was able, at the same temperature, to preserve milk
for 21 hours longer. But the value of a preserving
chemical must not only consist in protracting the
-curdling of raw milk, but also in preserving it in such
aimanner that it will not curdle when being boiled.
The curdling at the time of boiling could be pro-
tracted for:

10 hours, by an addition of 0.05 per ¢t. boracic acid.
2° “ Phar: « 0.01 «“ ry

Yet we should never lose out of sight the prime
requisite to be demanded from all milk and, therefore,
also from preserved milk: it should be absolutely
healthy, and this cannot be upheld, even in the face
of statements made by eminent scientists who teach
the contrary and who claim that these perservatives
are harmless or have no deleterious influence whatso-
ever. When we reflect for a moment that the public
buys our milk ‘bona fide,” intending to use a
great part of it for the nourishment of infants whose
tender stomach we may compare to a highly tuned
and sensitive instrument, whose cords connect it, as
it were, with the entire nervous system, the brain, the
heart, in fact with the aggregate vitality, that for these
infants even the purest cows’ milk is an absolutely unfit
diet, we should find no hesitation in arriving at the
conclusion that every tampering with the milk in the
hands of the farmer or the dairyman, by the use of

42 A New Dairy Industry.

chemical admixtures, is little short of criminal. For-
merly great efforts were made to establish the harm-
lessness of boracic acid, but more recently it has been
repeatedly proven that it has a deleterious influence
on the mucous membrane of the intestines, even if
administered in doses such as we have seen are neces-
sary to be added to milk; this acid has been used not
only in milk, but in a large variety of foodstuffs and
fluids. Consumers would after some time be troubled
with salivation, increased urination, diarrhea, loss of
weight and on several occasions in aged persons—
death insued.

From Norway and Sweeden, where the use of
boracic acid seems to be quite prevalent, more so at
least than anywhere else, repeated cases of poisoning
by the comsumption of such ‘‘ preserved”? milk have
been reported. In other countries the use of this
acid as a preserving chemical has been entirely con-
demned. Also in regard to salicylic acid it has been
established that, even in the minutest doses, its con-
tinued use is harmful to the entire human organism,
more especially to the nervous system, and the
French sanitary authorities are wageing a hvely war
against its use as a preserving chemical in the manu-
facture of canned and bottled foodstuffs. Equally
obnoxious is the admixture of bicarbonate of soda to
sour milk, because it has a laxative effect and should
certainly not be tolerated; the same may be said of
benzoate potash, hydrogen peroxide and ozone; even
if inoffensive in a pure state the trouble here remains

Preserving Milk by Chemicals. 43

in the fact that they seldom can be procured in that
state.

The final conclusion regarding the use of all these
chemicals is that milk may be preserved for several
hours by using them, but we also see that the pre-
serving action of these salts is not considerable, so’
that not much is gained. For this reason their use
has not become extensive, particularly in cases where
milk was to be preserved for several days. As a
whole, their use has up to date, been limited to the
small milk trade, and all efforts to generalize their
adoption which are at present made, or may be made
in the future, should find a timely end by the promul-
gation, among farmers and dairyimen, of more e‘icient
and harmless ways of preserving their milk; by the
instruction of the consuming public as to the dangers
of polluted milk, and by the enaction and enforcement
of laws and ordinances, in all States and communities,
which shall tend to protect the entire population
placed under their care from injuries through milk
polluted by chemical admixtures, and therewith pre-
vent the lives of millions of infants being left at the
mercy of unscrupulous greed.

By far more recommendable than the chemical sub-
stances are those expedients which strive to impede
action and multiplication of bacteria through influ-
ences of temperature, and which have been known
ever since the most ancient times viz.: the cooling
and the heating of milk.

CHAPTER V.
Preservation by Cooling.

From the experiments previously noted, it will have
become clear what influence temperature has on the
propagation of bacteria, and this influence is so much
stronger inasmuch as the temperature can be lowered,
and, naturally, it was not long before attempts were
made to ascertain the keeping qualities of frozen milk.
In some cases this expedient is resorted to where milk
is to be preserved for long journeys. A part of the
milk supply of Paris, France, is brought to town in
this form, frozen by machinery in vessels with elastic
sides and then thawed out before consumption. It 1s
reported that this milk does not differ either in ap-
pearance or in taste from fresh milk, and that it can
be worked into the products of milk with good results.
Also on board of some of the trans-Atlantic steam-
ships frozen milk has been shipped for use for years.
This milk is first treated in a refrigerator, and then
frozen. ‘he freezing of milk, however, has one seri-
ous disadvantage, which consists in the disintegration
of milk during the freezing process, which, notwith-
standing the previous refrigerating, consumes several
hours of time, and, consequently, the cream separates.

This frozen block consists of skim milk, on which

Preservation by Cooling. A5

there is a layer of cream, while in the middle of the
block a funnel shaped cavity is formed, which con-
tains unfrozen, but very concentrated milk.

Lieth, of London, has experimented with such frozen
milk, and found the quantity of cream 5.5 per cent. ;
the skim milk 64.7 per cent., and the fluid or unfrozen
part was 26.5 per cent. ‘he chemical analysis gave

the following results:

Ice or Frozen Part. Unfrozen or
Cream. Skim Milk. Fluid Part.

Specuic weirht in. “e000 1020S 1.0525
Mirae... ow ek. Ue 92.10 80.54
eeeas ars oS SER 0.68 5AT
Aimamen-.- :-.o2... .oees64 2.80 5.38
Milk sugar. “e.k a8.03 ee te Ck
Poneeeeis hee. OLDS 0.60 1.18

We remark that while the disintegrating action
separates the fat and allows it to freeze by itself, the
other constituents—ashes, milk sugar and albumi-
noids—remain in about equal proportion to one
another. But it is this very circumstance, the sepa-
rate freezing of the milk fat, which is disagreeably
conspicuous in frozen milk, because the cream does
not again mix so completely after having been thawed
out, consequently the milk does not present the homo-
genous fluid that there was before it was frozen.

The analysis of H. D. Rrchmond found the frozen
part to contain 96.23 per cent. of water and but 1.25
per cent of fat.

If circumstances do exist under which frozen milk

46 A New Dairy Industry.

may be looked upon as a desirable commodity, or
which hold out a prospect of widening the circle in
which fresh milk may be utilized, they must, how-
ever, not be looked for in connection with the manu-
facture of infants’ food, because it 1s not merely the
above mentioned disadvantage of separating the
cream, but in frozen milk the bacteria are yet alive,
though dormant, and ready to resume their work of

ARCTIC COOLER.

destruction as soon as they are again brought into
congenial temperature. We must ever bear in mind
that 1n the manufacture of milk for infants the keep-
ing qualities are of value only when accompanied by
absolute frezdom from infecting germs of all kinds,
and that the process of freezing is merely a mechani-
cal means of stopping the activity of bacteria and in

Preservation by Cooling. 47

no way able to correct any physical defect the milk
may have posessed before the freezing. For these
reasons the call for frozen milk has ever remained a
limited one, while the process of merely cooling milk
is one of the utmost importance, as we shall later see.

CHAP PER V1,
Preservation of Milk by heating.

We may suppose that the custom of preserving
milk by heating is as old as the cow and the use of
the fire. The simplest way to accomplish it is the
one in practice in all households over the whole
world wherever fresh milk is to be had: the boiling
ef it in an open vessel, and its subsequent cooling.
Milk-boiling pots have been introduced to avoid the
Boiling over and the consequent disagreeable smell
and.loss of milk, but we can not go into a discussion
ef their merits and failings. ‘The necessity, or the
wish to preserve milk is, however, not only a desider-
atui for households but by far more urgent for dairies,
more particularly: for such dairies that return the
skim milk to the patrons, but also for dairies that
have milk routes in cities and for the whole milk
trade in general.

It is well known to all who are in any manner
eonnected with or interested in the milk trade, how
difficult and dainty an article milk is, on account of
its easy decomposition, in all cases where it has to be
brought to town from great distances aud from locali-
ties that could not command the use of refrigerating
appliances during the transit. One of the first steps
taken towards attaining greater security was simply

Preservation by Ftleating. 4%

the boiling of the milk in large kettles, imitating the
process of the households. In this way one could
well obtain a longer keeping quality of the milk of
from 12 to 24 hours, but there was the disadvantage
to be contended with that the boiled taste is not liked
and damages the sale, although it is uniformly the
custom to at once boil the milk when bought. ‘This
is quite a peculiar difhculty encountered everywhere,
which is, perhaps, accounted for by the distrust felt
towards boiled milk and the preference given to the
raw article aud, perhaps, not without good catise; on
the other’ hand it is positively a fact that by a
majority of consumers the taste of boiled milk is not
liked, and it may readily be conceded that the specific
agreeable taste of unboiled milk is everywhere pre-
ferred to the former. Besides, it was found that in
following the way just mentioned of boiling the milk,
the addition to its keeping qualities, was entirely
too short to be of any considerable benefit even for
the closer markets, and that not much could be
gained unless the milk could by boiling be preserved
at least for a couple of days, or, if possible, to give if
an undefinite durability. Trials in this direction
seein to have been instituted soon after science had
instructed us as to the real causes of decomposition of
foodstuffs, and pointed out the path in which a remedy
might be looked for. The pioneers in this line of
work seem to have been Pasteur and Appert, although
their investigations did not lead to a single success, if
we may judge from the very transient notoriety which

50) A New Dairy Industry.

their ‘‘ preserved milk,” as it was called for some time,
acquired.

The next great success in this work was to fall to
America, by Gail Borden’s invention of condensed
milk, whose innumerable disappointments, however,
may well be taken as a measure of the difficulties to
be encountered by every advancement connected with
the preservation of this, the most necessary of staple
foods of humanity. And it is, perhaps, as well that
it should be so. Condensed milk, as it is manufac-
tured to-day, with and without the addition of sugar,
is come to stay among us because it has the great ad-
vantage of being reduced in bulk, of reducing the
cost of packing, and is a great saving in freight for a
comparatively large quantity of milk ; besides, it can
be kept in excellent condition for a very long time.
The change in taste has, naturally, not been avoidable
because even the milk condensed, without the addi-
tion of sugar, has the smell and taste of over-heated
milk, and a slight reddish hue.

After establishing this ‘‘condensed milk” a num-
ber of other more or less ‘“‘ccondensed”’ milks appeared
in the market, but with little success as infants’ milk ;
they have disappeared (with the exception of one
or two brands) as they could not compete with the
superior uniformity of excellence in the Borden milk
and had against them the brownish color of their pro-
duct.

Condensed milk is to-day recognized as a boon and
a blessing the world over, its production and manu-

Preservation by Heating. 51

facture although highly interesting is, however, an
industry by itself, a description of which we cannot
here enter into.

There had, in the course of time, been a distinct
parting on the roads pursued by experiments and in-
vestigations both purporting to lead to the best method
of preserving milk by heating. Some advocated a
short heating at temperatures under 212° F., others
operated at temperatures over 212°. In course of
time the first method was called ‘‘ Pasteurization,” in
honor to the French scientist Pasteur, because this
celebrated investigator had first adopted the heating of
fluids, particularly of wine and beer, to 140° F. asa
means for their preservation. The other method, that
of applying higher temperatures, was named Steriliza-
tion, because the milk was, apparently, made s¢er7/e,
that is to say: the milk was freed from the micro-or-
ganisms it contained, by which process alone it is
possible to attain an unlimited keeping quality for the
milk.

Cove TER Wil
Pasteurization.

In some dairies, as we have seen before, the habit
of pasteurizing in common open kettles had been in
use. The next step was the heating of the milk in
tightly closed kettles, when an enormous improve-
ment was at once recorded. ‘The clumsiness: of the
first apparatus and the desire to combine the milk-
heater with the action of the cream separator were
the cause of a large number of inventions of different
apparatus which may now be found in a large num-
ber of dairies. The first of these apparatus dates
back to 1882, when it was patented by Albert Fesca,
who termed it ‘‘a continuously working apparatus for
the preservation of milk by heat.” It would be use-
less to attempt to describe all these different inven-
tions, many of which were used for a very short time,
and it will suffice to give the principle on which it
was claimed they perforined the preservation of milk.

An upright cylinder of galvanized copper, and sur-
rounded by a closely fitting steam-jacket, contained a
stirring arrangement by which the milk, that entered
from below and was forced out through the top, was
kept continuously moving so as to avoid its scorching
at the sides close to the steam-jacket. All these ap-
paratus, however, had, and have yet, some defects in

Pasteurization. 53

common: one is the aforesaid burning or scorching of
the milk, and another the great insecurity of attaining
the desired degree of heating for all the milk passed
through the apparatus. As the injection of the milk
was continuous it was unavoidable that some part of the
milk would at times rise and find the exit without
having attained the prescribed degree of heat. As
we may suppose all such milk heated to 165° or 170°
acquired the taste of boiled milk, a defect which, it is
safe to say, has hardly a chance to be overcome. The
great heat that has to be kept up on the metal sides
of the copper cylinder containing the milk is one of
the great defects of all of our present pasteurizing
machines, and it is certain that this must be remedied
before pasteurization will become an operation of uni-
versal practice. After what has now been said there
would be justice in contending that the present pas-
teurizing apparatus will be even less successful if
temperatures of not more than 176° F. can be applied.
This will hold good only for the present apparatus ;
in other words, all these apparatus have a defect, and.
a signal defect at that, which involves the scorching
before mentioned. This great defect is that the milk
is heated for too short a time and that it remains
inside of the apparatus for too limited a duration,
consequently necessitating a comparatively excessive
heating at the sides of the milk to attain an enhanced
keeping quality.

From this reflection and from the observation that
the “boiled” taste of milk is already noticeable at

oo)

D4 A New Dairy Industry.

temperatures of 165° to 170° F., it must be con-
cluded that the application of a temperature under
170°, but during a more protracted period, must be
the right thing, and experiments accordingly made
have confirmed this conclusion.

We know that all changes which take place in
milk must be traced to the. presence and activity of
spores, ferments, etc. We must conclude herefrom
that the keeping quality of milk is dependent upon the
quantity of such germs contained therein, and that
also the success of pasteurization must depend on the
efficieney with which it has killed the majority of
germs or not. If we, therefore, wish to study the ef-
fect of heating on the durability of milk, we have to
study the effect which heating produces on the milk
fungi, and such experiments have to be carried on by
purely bacteriological methods, which in their sim-
pler forms we shall have to adopt when testing milk
to be prepared for infants’ food; a closer description
of the apparatus used will be brought in the chapter
treating of the manufacture of artificial mothers’
milk.

The defects attached to pasteurizing apparatus
have been clearly demonstrated by a large number
of experiments. It has been proven that certain bac-
teria which had been introduced into the milk, for
instance, bacteria of tuberculosis, can be killed at a
temperature of 154° to 155° if they are only exposed
to this temperature for about thirty-five minutes.
From this it was correctly concluded that other bac-

Pasteurization. 55

teria, more especially those commonly contained in
milk, could be killed at a temperature as low as 176°
ot even 167°, if only they could be kept in this tem-
perature for a sufficiently protracted period. ‘This
conclusion having been reached and confirmed, it
was at once plain that the apparatus to be used would
have to abandon the aim of continuous operation and
adopt the principle of periodic filling and emptying.
In his exhaustive researches in this direction, etter
reached most conclusive results. Beginning again
with milk to which bacteria of tuberculosis were
added, he heated this in an apparatus of his own in-
vention to 154° F. for fifteen, twenty and thirty min-
utes respectively, in separate lots. Corroborating not
only the result of his previous experiments in the
laboratory, which had shown that thirty minutes
were sufficient to kill these bacteria exposed to 154°,
it was found that even half of this period, fifteen min-
utes, sufficed to attain the same result. After this
the experiments were extended to examine the effects
of pasteurizing on the ordinary bacteria of milk
under varying degrees of heat and varying periods of
exposure to such heat.

It was of the greatest importance to attain a stand-
ard of comparison, not only for the preservation of
the milk, but also as to its fitness for consumption.
- The investigations were, therefore, extended to the ap-
pearance, smell and taste of the milk treated, and to
detect every change in these properties on which the
value of milk as an article of consumption so largely

56 A New Dairy Industry.

depends. It was equally of importance to establish
a method to enable an examination of the keeping
qualities of milk which would manifest the spoilt
character of the milk even before this should be ex-
ternally visible.

Commonly, the keeping quality of milk is judged
by the earlier or more protracted appearance of curdl-
ing. But milk is really spoilt before this occurs, as
the requisites for curdling are all present, so that it
needs only a slight warming to effect the separation.
The curdling of milk is, however, generally the con-
sequence of its acidity, and one would believe that
the reaction of the milk should furnish a measure for
the expected appearance of curdling. In the case of
raw milk this measure could, perhaps, be adopted,
and, in fact, experiments have recently been made to
determine what must be the degree of acidity to make
milk curdle at warming; this will be described later
on. ‘The method, even if reliable results are to be
obtained by it, is one of complicated manipulations
suited only to laboratory work, and has for this reason
not received the attention and application it merits as
a tmeans to examine milk brought to market, which
in itself is a most desirable investigation. When it,
however, comes to the manufacture of milk into food
for infants we can not operate with any such uncer-
tain factors, therefore the degree of acidity in the
milk to be used for this purpose must needs be ascer-
tained by the manufacturer ; there must be, absolutely,

Pasteurtzation. 57

no item in the entire process left to haphazard or to
chance.

We have previously seen that, besides the acidity,
there are other causes for the curdling of milk, that
the latter may even curdle without being at all sour,
and that there exists a large number of bacteria
which possess the property of separating a rennet-
like ferment and which, consequently, if they be pre-
sent in sufficient numbers, are able to make milk
eurdle. Milk in which such bacteria predominate
will curdle very easily at warming without any ab-
normal degree of acidity having previonsly been
observed. The reaction of milk is, therefore, not
always an unerring sign of probable curdling when
warmed, but the warming, itself, rather constitutes
the surest experiment towards the examination of
milk in this direction, more particularly of such milk
which is produced under conditions entirely remote
from our observation. ‘This is also true of pasteur-
ized milk, All bacteriological investigations of
pasteurized and sterilized milk have shown that
it is more especially the group of rennet—or butter
acid bacteria

which in their endurate form of spores
resist the influence of heating better than other bac-
teria. For this reason well pasteurized milk contains,
when it becomes older, principally these bacteria, and
it may curdle in the course of time we/hout percept-
ably increasing in acidity.

The keeping quality of pasteurized milk can, there-
fore, not be examined by the chemical reaction, but

58 A New Dairy Industry.

rather by the direct experiment of curdling: it must
stand warming without curdling, because on this the
whole value of the milk, not only for the household
but also for the manufacture into its products, is
dependant. It has been established that milk heated
to 154° and kept there for thirty-five minutes retains
but very few bacteria, that the pasteurization was as
complete as. can be attained by any heating under
212° F. The length of time which such pasteurized
milk keeps was found to be from six to eight hours
longer than non-pasteurized milk of the same date
and both kept at a temperature of 86°, at least ten
hours longer at 77° and from fifty to sixty hours
longer if kept at 65° F. This enhanced keeping
quality may also be regarded as constant and not
varying. The time of heating, namely, thirty-five
minutes, had been retained because this had been
found sufficient to kill the bacteria of tuberculosis,
frequent extraction of samples during the process had
shown that already after fifteen or twenty minutes
none had remained alive, so that a duration of heat-
ing for thirty minutes, consecutively, at 155° can be
pronounced, under all circumstances, as a thorough
pasteurization. Further experiments, with a higher
temperature, were made with skim milk, when it was
found that 167° kept up for fifteen minutes was en-
tirely sufficient.

Here the taste of the milk was hardly altered,
although the temperature was nearly up to where albu-
men coagulates, and therefore a change in taste could

Pasteurization. 59

be expected. It was, therefore, surmised that full milk
would stand heating to 167° equally well without ac--
quiring the boiled taste, and experiments have con-
firmed this supposition. The keeping quality of a
milk pasteurized at 167° was enhanced by twenty-
four to twenty-eight hours if the storing temperature
was 73°, and sixty hours if the temperature of stor-
age was 60°, and was also enhanced in the same
measure as by a pasteurization at 155° lasting thirty
minutes.

The investigations of Prof. H. L. Russell, of more
recent date, have thrown a great deal of light on the
effect of pasteurizing on the different species of bac-
teria in milk. Excluding from consideration those
species that have occurred only sporadically in the
cultures of bacteria, fifteen different forms in all have
been isolated from normal milk and cream. Of this
number, six different forms have predominated ina
large degree. Whien classified as to their effect on
milk they are grouped as follows:

Bete pO Get LACTIC“ ACI so amity.» oops cise fa anja na roils 5 2 le ad 3

Species causing no apparent change in milk. Se

Species coagulating milk by the puedidetion a rennet panel
subsequeutly digesting the curdled casein............... D

In the same milk, after pasteurizing, only six
species were isolated. Of these, three had no ap-
parent action on milk, while the remaining three
species curdled the milk by the formation of rennet
and then subsequently digested the same by the ac-

BO A New Dairy Industry.

tion of a tryptic euzyme. The lactic acid producing
species that make up the majority of individual
germs in the raw material were entirely destroyed by
the pasteurizing process. This class, as a rule, does
not form endospores, consequently they are unable to
resist the heat employed in pasteurizing.

In the normal milk it is to be noted that while the
majority of individual germs belong to the lactic
acid producing class, yet a larger number of species
producing little or no acid are to be found in milk.
These are, doubtless, the organisms derived from ex-
traneous sources. They are germs associated with
dirt and excreta, and gain access to the milk during
the milking. Baccillus mesentericus vulgatus, the
cominon potato baccillus, was frequently isolated
from the pasteurized as well as from the raw milk.
As these organisms that are thus associated with filth
of various kinds are able to persist in pasteurized
milk by virtue of their spores, it emphasizes the well-
known lesson that scrupulous cleanliness is an abso-
lute essential in dairies that pasteurize their milk for
direct consumption. Cleanliness in milking dimin-
ishes materially the amount of this class of bacteria
that gains access to the milk. The lactic acid bac-
teria, those that are essentially milk bacteria by pre-
diliction, are the forms that are habitually present in
the milk duct. These are the bacteria that cannot
well be kept out even by the greatest care. ‘They
are, however, the forms that succumb most easily to
the pasteurizing process.

Pasteurization. 61

In reviewing these results it may seem singular
that the duration of keeping qualities of pasteurized
milk, particularly at higher temperatures, is not very
much greater than that of non-pasteurized milk, so
that the result does not seem to be very encouraging.
But we must remember that milk is seldom exposed
to such a temperature as 73° in the longest transits.
Therefore, if properly cooled before transportation
and the most common precautionary measures are
observed (such as keeping some ice near the cans or
using refrigerator cars) results will generally prove
satisfactory. It will be readily comprehended that
milk will keep so much better after pasteurization
the more rapidly and strongly it is. cooled after heat-
ing. The larger the transporting vessels are the more
easily will the temperature be kept down.

If we now consider all conditions, it may be stated
with certainty that the keeping quality of properly
pasteurized milk will be thirty hours, even during the
hottest summer days, and, at lower temperatures,
naturally ever so much longer. A matter of the
highest importance, aside from the enhanced keeping
quality, is that in such milk cream will rise and be-
come butter just as easily and the butter not have the
slighest trace of taste to distinguish it from other
butter made of non-pasteurized milk. Pasteurizer
and cooler should, naturally, be mounted in a manner
to avoid as much as possible the exposure of the pas-
teurized milk to the air. Pasteurizing machines find
the greatest field of utility in creameries where skim

62 A New Dairy Industry.

milk is returned to the patrons, and as they are
capable, when properly managed, to disinfect the
skim milk at a trifling cost from the pathogenic—or
disease-producing bacteria—that 1s, from those that
are apt to carry and spread infectious diseases such as,
for instance, those of tuberculosis, typhus, foot and
mouth disease, scarlet fever, etc., they should be in
general use. In several Huropean countries—Ger-
many, for instance—the creameries are obliged by law
to make use of them. When we. refer, however, to
the object of this treatise: the manufacture of milk
into a healthy food for infants, it must be said that
the pasteurizing machine does not find an employ-
ment in this process because a higher standard of
efficiency must be aimed at, yet it seemed advisable
to explain the effects of pasteurization so as to be
able, later on, to define the difference between it and
sterilizing, and avoid the confusion that in the
minds of many now exists with reference to these
processes.

CHAPTER VIIT.
Sterilizing.

Pasteurizing does not kill all bacteria as we have
seen, because either the temperature has not been
high enough, or, as is the case in the common appar-
atus with continuous working, has not acted long
enough on the milk, partly because the endurate
forms the spores of certain bacteria can well endure
temperatures of 212° F., particularly if these are not
kept up for a longer time.

Investigations have shown that there exist, com-
paratively, not a few bacteria that are able to with-
stand high temperatures; Cofn’s investigations have
proved that the hay bacillus (bacillus subtilis) will at
a temperature of 120° F., at which, ordinarily, other
organic life commences to die, still increase rapidly,
and Meguel found a bacterium in water, which not
only endures perfectly a temperature of 158°, but
prospers in it; for which reason it was named
“bacillus termophilus.” Now, if bacteria are able to
resist, even in their vegetative period, the part of their
lives in which they, apart from a great display of activ-
ity and multiplication, are keenly susceptible to out-
ward influences, to such high temperatures which are
commonly considered as the limit of organic life, or,
if they ever require such temperatures to deploy their

64 A New Dairy Industry.

full vital energies, how much greater must then be
the possibility that these bacteria will in another,
their endurate form, be able to resist such higher
temperatures? We know, in fact, quite a number of
bacteria whose endurate forms, the spores, are able
to endure such intensive heat as would at once kill
all other organic life. The baccillus subtilis has
been cooked for two hours and a half, consecutively,
at 212° and not lost its power to germinate, and an-
other investigator found that this ironclad baccillus
could be killed only at 240° of heat. G/lodzg found
a baccillus living on the potato, the ‘red potato bac-
cillus,” the spores of which could be pronounced dead
only after having remained in steam of 212° for six
hours, and in steam under pressure at 235° the same
spores were yet alive after forty-five minutes.

It will, therefore, easily be understood that in a
process like the pasteurizing, which seldom exceeds
160° to 175°, there very frequently remain live bac-
teria and spores in milk, which are sure to spoil it
after a longer or shorter time. The desire, however,
to give milk keeping qualities, not only for days but
for weeks and months, is an urgent one, and, there-
fore, all efforts have been concentrated to destroy all
bacteria by the application of heat above 212°, and
thereby to reach the desired keeping quality. Re-
viewing the observations hitherto enumerated of the
temperatures at which the spores of several of the
more resistant kinds of bacteria may be killed, we
see that milk which contains, for instance, the wide-

Sterilizing. 65

spread and common baccillus subtilis would have to
be heated for a considerable time to 240° to insure
any degree of security of its having been killed.
Pasteur records amongst his experiments of steriliz-
ing milk that the hay baccillus was found killed only
after a heating of several hours’ duration to 230°, or
after heating for half an hour to 266° F. To such
excessive heat we cannot, however, expose milk with-
out its palatability being seriously impaired, so that
sterilizing at such temperatures is practically not to be
thought of. We note that in the beginning all these
experiments tended merely to produce a keeping
quality in the milk, and only in the course of time
the expediency became apparent of combining with
it a sanitary ainelioration by its thorough disinfection.
We shall first review the effects of sterilizing from
the standpoint of longer keeping qualities, and turn
thereafter to the merits attained by the disinfection.
Among those that entered the occupation of building
sterilizing apparatus, two distinct methods were very
soon adopted—the one heating to high temperatures
and then hermetically sealing the vessels containing
the milk, the other advocating a repeated heating and
intermediate cooling at different degrees of tempera-
ture, which is termed ‘“fractionized sterilization.”
Zyndall was the first to advocate this method, and
Dahl adopted it, cooling milk first to 55° and then
heating it to 158° for four consecutive times and
cooling the milk to 104° between each heating, the
separate operation consuming one hour and a half

66 A New Dairy Industry.

each, and after the last cooling another heating for
half an hour to 212° was given, and then finally
cooled to 60°. This method was, as we readily com-
prehend, far too tedious to be extensively adopted or
applied, later on it was modified to but two heatings
at 158° and the last heating to 212°, so that only
three heatings in all were given. But even this re-
duction was not sufficient to bring it into general use,
also the costs of the repeated manipulations were by
far too heavy. It was then reduced to but one heat-
at 194°, a subsequent cooling, and then a final heat-
ing to 215°. The manner of putting this method
into practical operation was that the milk was filled
into glass bottles with the porcelain stopper and wire
closing arrangement. ‘These bottles had been previ-
ously sterilized in flowing steam of 212° for half an
hour. ' The rubber rings or washers used with these
stoppers were boiled in water and soda until every
particle of taste or smell had vanished; the rings
were now drawn over the porcelain stopper by
scrupulously clean hands, the bottles filled by a bot-
tling apparatus and placed in the sterilizing chest.
This chest was fitted with a patent arrangement for
closing down the wire fastening without opening the
steam chest (the object being to allow the air in
the bottle to escape during the boiling of the milk)
but to seal the bottles hermetically immediately after.
‘The temperature produced in the sterilizer by the
steam is descernable on a thermometer, which is fixed
in the covering or hood of the chest with the quick-

Sterilizing. 67

silver bulb inside in contact with the steam. In
some of these apparatus an electric bell has been
connected with the thermometer in a manner to close
the contact and ring when the quicksilver has risen
to the prescribed degrees of heat; but as the heating
has to be done very gradually, or a large number of
bottles will crack and burst, the operator’s hand is re-
quired constantly on the steam valve and his eye on
the thermometer, so that this electrical arrangement
becomes entirely superfluous.

The inconvenience of losing bottles and their con-
tents by bursting was practically overcome by the
immersion of the bottles in a water bath, and the
success of this simple expedient seemed to prove a
lasting one until a singular defect to it appeared,
which very speedily caused the abandonment of the
water sterilization as far as it was applied in the pro-
duction of normal infants’ milk. It was found that
the bottles used in the water sterilization began, in
the course of time, to loose their brilliancy, their sur-
face becoming dull and gritty by the action of minute
particles of lime which were deposited by the boiling
water, and which defied all efforts to remove them by
mechanical or by chemical means of cleansing. A\l-
though this dullness of the glass did no harm to the
contents of the bottles, yet it was found impossible
now to control the proper cleansing of the bottles,
simply because they retain a look of uncleanliness, no
matter what sum of exertion has been expended on
their cleansing.

*

6S A New Dairy Industry.

In sterilizing by steam it is necessary that all air
be driven out of the apparatus, because a mixture of
air and steam gives very unsatisfactory results; the
apparatus should, therefore, be fitted with an escape
pipe, through which all air may be driven out and a
sufficient amount of steam may also continuously es-
cape during the entire duration of sterilization, so as
to maintain a circulating movement of the steam in-
side of the apparatus; this is essential to equalize the
temperature in all parts of the apparatus, for, with-
out such movement of the steam, either the bottles
nearest to the entrance of the steam will be over-
heated or those more remote not attain the desired
degrees of heat. We have seen that a thermometer
is attached to the hood of the apparatus to indicate
the heat of the steam as it fills the inside, enabling
. the operator to regulate the flow in such a manner as
to secure a steady rising of the temperature not ex-
ceeding 5° F. in every minute. But the tempera-
ture of the steam in the apparatus is no indication of
the temperature of the milk in the bottles to be steri-
lized, and to know which is of the greatest 1mport-
ance. For this reason it is necessary to fix a second
thermometer in the hood of the apparatus, exposing
the scale of degrees outside, whilst the quicksilver
bulb reaches down and dips into the milk in one of
the bottles inside. This bottle, or rather a bottle
with the neck trimmed off, so as to offer a wider
mouthed opening for the thermometer bulb to dip
into, is so fixed on a bracket that the thermometer de-

Sterilizing. 69

scending with the hood or cover will exactly dip into
this milk (see Fig. 18), and consequently the read-
ing on this thermometer will give a fair indication
of the degree of heat attained in all the bottles.
When bottles of different sizes are sterilized simultan-
eously, then one of the largest sized bottles must be
used to hold the thermometer bulb, for we must take
account of the prescribed time for sterilizing from
the time the largest bottles in the aparatus have
reached the desired degree of heat.

Whatever time may have been fixed upon for the
various periods of sterilization or combinations of
alternate heating and cooling, they should, however,
be closely adhered to, as every variance therefrom, or
negligence in this respect, will at once tell on the
keeping qualities of the milk.

Let us, however, bear in mind that all attention
and neatness during the process of sterilization is
wasted and futile, if the milk has not been produced
and handled with the utmost cleanliness, and here,
again, we may observe that it is not so much the
bacteria floating in the air that have to be feared and
guarded against, than those that cling to matter of
every description : vessels, utensils, hands, ete. The
prime object to be attained, after having applied the
proper sterilizing, is the hermetically sealing of the
milk bottles before the outer air can come into re-
newed contact with the contents. In what degree
this last and most important requisite is attained, de-

pends naturally on the efficiency of the closing cr-
6

70 A New Dairy Industry.

rangement of the bottles, and it was natural that very
soon a large number of patent devices sprang into ex
istence, some absolutely without any value, others
too expensive to find general adoption, and it may be
safely averred that the ideal sealing for milk bottles
is yet a thing of the future. The porcelain stopper
and wire closing arrangement, has grave defects ;
those that have the wire ends fixed in holes at the
side of the neck of the bottle can hardly be properly
cleaned, as colonies of acid bacteria become lodged
in these holes from where they are not to be got out.
Many do not close hermetically, the tension of the
wires being unequal, stronger on one side than on
the other; no acid being admissible in the cleansing
of these bottles on account of its liability to corrode
the wire, they are with difficulty kept clean, the
whole wire fixture darkens in the course of time, be-
comes rusty, discolors the neck of the bottles and im-
parts to them a filthy, slovenly appearance; lastly,
the wire and stopper, hanging to the bottle, are much
in the way where these bottles are to be used for
feeding the contents to the infant direct after pulling
on a feeding nipple.

The greatest defect, however, adhering to these
bottles, and the one which principally makes them
unfit to be utilized in the manufacture and dispensing
of food for infants, is that neither the manufacturer
nor the buying public are able, by the outward ap-
pearance of the bottle or fastening, to detect if the
sterilizing effect has been complete, or if it even has

Sterilizing. real

been so at the time of closing the bottles, if it is so
yet at the time of sale or consumption. A bottle of
milk with the wire fastening may look all right when
it comes out of the sterilizing apparatus, but if there
has existed the slightest inequality of tension in the
wires, and the stopper sits one-sided, or with the pres-
sure drawn to one side only, then, when cooling the
reduction in the volume of milk, produces a suction
strong enough to draw in some of the outer air into
the bottle, and with this air, naturally, germs enter.
As a consequence, such milk is no longer sterile, but
is likely to turn at any time and produce results
which, while they may prove disastrous to the con-
sumer, are sure to damage the reputation ot the man-
ufacturing dairyman. Several cases of this kind re-
curring in a-neighborhood are amply sufficient to ruin
the manufacturer and bring discredit on the article it-
self. Another porcelain stopper, made by 77fe, aban-
doned the wire locking and trusted to the atmospheric
pressure to do the sealing ; this would work well and
neatly as long as the top of the bottle was ground to
a perfectly smooth flange, to which the rubber washer
would adjust itself snugly, but this bottle did not find
extensive application—firstly, because it was too ex-
pensive and, secondly, because during sterilization
the expanding gasses from the bottle frequently lift
the stopper and washer, which then do not settle
down again ,to their place, so that such bottles have
to be readjusted and go through the sterilizing pro-
cess again.

(2 A New Dairy Industry.

It should be understood that it is the manufacturer’s
inost urgent interest to offer in the market only such
bottles that will plainly show by an outward and in-
fallible sign that their contents are in perfect condi-
tion, and this sign must be one easily recognized so
that the consuming public will learn to look for the
recognized mark when buying milk. Sorh/et was
fully convinced of this necessity, and constructed an
automatic rubber sealing, which works well enough
when used ouly on the small sterilizing apparatus
constructed for family use, where the bottles, after
sterilizing, can be handled with care, but in produc-
tion on a larger scale where bottles have to be sent
long distances and be exposed to shaking in cases or
boxes, the Soxhlet rubber seal is quite unreliable;
besides, the mouth of the bottle has to be ground into
a concave, which operation raises the price of the
bottle to a figure which places it outside of considera-
tion for general adoption. | .S¢/zer invented another
automatic sealing stopper, which, although it sits firm
and works well, is so misshapen as to be most difficult
to clean, also its price is about three times as high as
what can be allowed for an automatic sealing device.

The requisites demanded from a bottle to undergo
sterilization and for holding infants’ milk may he
summed up in the following points :

The material must be absolutely crystal clear, so that
imperfect cleansing may be easily detected; it must
be free of air bubbles, and, in manufacturing, must be
very gradually cooled to produce a non-brittle glass.

Sterilizing. (G

The best color for the bottle is none at ali, but light
hues of color may be admitted if required for dis-
tinguishing the different grades of milk. The shape
should be conical and running gradually into the
neck, avoiding the bulging out at the neck common
to medicine bottles. The inside surface of the bottom
should be well rounded towards the sides, so that no
sharp furrow may exist inside for any sediment to
stick 1n.

Every bottle with a flaw or bubble should be re-
jected, as this will make it burst at sterilizing; the
glass should not be too thick or heavy, and no letter-
ing of any kind should be moulded into the face or
sides of the bottle, because these raised letters obstruct
an equal contraction whilst cooling and thereby cause
it readily to burst. The neck of the bottle should
be of equal width in all sizes used, so that the sanie
feeding nipple may be applied to all. The stopper
must be an automatic sealing one, that is, 1t must
allow the air and gasses which are driven out by the
boiling to escape without lifting or moving the stop-
per, so that as soon as the pressure from the inside
relaxes the stopper shows sufficient adheasiveness to
close firmly around the mouth and neck, excluding
the outer air; in fact, it must sit on so firmly as to
exclude all possibility of being shaken or pushed off
during transportation, but must yet allow of perfectly
easy removal by hand. Such a stopper can naturally
not have the shape of a plug, but is a hood or cape
of the simplest outline, as seen in Fig. 20, yet afford

74 A New Dairy Industry.

ing the greatest facility to be turned inside out for
the purpose of cleansing. The only disadvantage of
such a stopper as compared with the porcelain and
wire arrangement is that it is more liable to get lost
or mislaid.

After having taken every precaution to make the
process of sterilizing effective, we naturally evince a
desire of acquiring a knowledge of the degree in
which we have been successful, and this desire be-
comes an absolute necessity when we turn to manu-
facturing milk into food for infants.

As by sterilizing, we have given the milk good
keeping qualities, we may keep the milk stored ina
cool place until the investigation which we shall have
to institute is concluded, and shall have shown us just
how long the milk, which we have sterilized at a cer-
tain date, will remain pure and sweet 1f kept at a tem-
perature of 60° F. or below.

The apparatus which we make use of (termed a
thermostat) is an incubator constructed expressly for
the purpose of hatching bacteria or breeding certain
of their species; its outward appearance and constuc-
tion are shown in cut on opposite page representing
a machine built by F. Sartorius, in Goettingen, Ger-
many, where it is extensively used, and has been
found entirely reliable. There is a heating chamber
in the center with glass pannell-clad door which may
be darkened by prefixing a felt pannelling. Bacteria
erow more rapidly in the dark. This chamber is
completely encased by a water chest, w, the inner sur-

Sterilizing. To

face being of corrugated metal sheathing, so as to
present a larger heating surface. The filling of this

Fig. 8—THERMOSTAT.

waterchest is through a small tube, a, with distilled or
rain water. Enveloping the water chest is a space filled

76 A New Dairy Industry.

with isolating material; at k we see the automatic
regulator, an exceedingly sensitive and ingenious,ar-
rangement, registering changes in the temperature of
one-fifth of one degree; t, is the thermometer; b, d
and 1, is an arrangement for supplying moist air to
the heating chest; 0, is the ventilating chimney; c,
mand s, the heating apparatus, coal oil or benzine
being used in the lamp. Now, from each days pro-
duction of sterilized milk we retain two sample bottles,
and pasting a label on the side of each bottle, record on
it the date of sterilizing and grade of milk contained in
the bottle. The bottles are now placed in the heating
chest of the thermostat and the regulator set to main-
tain 95°, F., which is the temperature most propitous
to the propagation and multiplication of bacteria.
Morning and evening these bottles must be taken
out, their contents shaken and attentively investi-
gated as to any change in their condition. -If any
bacteria or their spores lave escaped the. effects. of
sterilization then they will speedily be brought to
development and their action on the milk noticeable.
The time, therefore, which milk will keep in un-
changed condition in this incubator is a fair indication
of how long such milk will keep in good condition
when kept at lower temperatures. Milk that will
keep perfect in this brooder for twenty-four hours is
likely to keep perfect for one week at 60°, or below,
and milk that keeps for eight days in the chest with-
out curdling will, undoubtedly, keep good for eight
\,2eks if kept in an ordinary cellar, and ever so much

Sterilizing. GF

longer when cooled with ice. This testing should be
carried through most strenuously if one would avoid
disagreeable surprises and serious losses.

We leave this subject, referring all those merely in-

Fig. S9—WORKING PARTS OF THERMOSTAT.

terested in sterilization of milk to the treatise written
by Monrad on ‘Pasteurization and Milk Preservation,”
where a synopsis of such apparatus is given, and to
the article by E. A. de Schweinitz in the year book
of the U. S. Department of Agriculture for 1S‘4.

CHAPTER IX.

The Mortality of tants.

Cow’s milk is pure only in the upper part of the
healthy animal’s udder—the lower parts of the milk,
principally that contained in the milk cisterns ad-
joining the teats, are, as has been previously shown,
more or less polluted by germs that have found their
way through the ducts in the teats. Impure milk
may be, however, milk physically decomposed by
distemper in the cow or by the admixture of filth,
dust, hair, scales from the outer skin of the udder,
germs of lower organisms, or by all these conditions
combined. Watchfulness as to the sanitary condition
of the cow and the observation of a scrupulous clean-
liness in évery handling of the milk tend to lessen
the evil influences just named. It is an easy matter
for every farmer or dairyman to convince himself, by
a simple experiment, of the great difference in keep-
ing qualities that result from improved conditions
whilst milking.

Let him enter his stable at a given morning and
milk three cows into the milk pail he has been using
all along and without any change of accustomed con-
ditions; let him mix this milk and take out a test
sample for setting; let him then take the next three
cows, lead them out into the open air, wash the udder,
if soiled, with warm water, and dry thoroughly with

The Mortality of Infants. 79

a clean towel, or, if not soiled, rub gently, but
thoroughly, with a moist towel, so that all dust, hair
and scales may cling to it, then wash hands in water
and soda, dry them, and milk into a new milk pail
which has previously been well sterilized by boiling
water and soda, and letting the first five strippings
from every teat run to the ground, then mix the milk
of these three cows by itself, as of the lot before, and
place the test sample by the side of the first im the
same place of storage, at a temperature of 60° or less,
and he will remark that the first sample to ‘ turn”
will be the one of the stable-milked cows, which will
take place in about from twenty to twenty-five hours,
whilst the sample from the second lot, the one pro-
duced under improved conditions of cleanliness, will
keep sweet for from ten to fifteen hours longer than
the first.

After improving the conditions of milking, we may
turn our attention to the straining; and here, it must
be confessed with regret, we find, in general, a sorry
condition of affairs. By far too many farmers do not
catch the meaning of the idea to be conveyed when
speaking of microscopical minuteness. They believe
that dirt, to be perceptible, must be visible, and the
double or trebly-folded cloth in the strainer is con-
sidered quite an extra concession to cleanliness and
fancifulness; yet, minute particles of dirt do pass,
detectable in the aggregate even without the use of
the microscope as a horrifying mass of filth.

A very simple experiment may be made to convince

SO) A New Dairy [ndustry.

as of the quantity of dirt remaining in the average
stable-strained milk. ‘Take a clean glass vessel, of
the shape shown at Fig. 24, and containing about one
gallon of the fresh strained milk, fasten six inches of
tubber tube over the mouth of the bottle and a small

elass test tube to the other end of the rubber tube,
turn upside down, place in a suitable rack and let it
remain standing for twelve hours. The dirt con-
tained in that milk has now settled down to the
bottom of the small glass tube; this 1s removed by
tightly closing the rubber tube with thumb and index

The Mortahty of Infants. 8]

finger, turning the large vessel right side up and pul-
ling away the rubber tube from its mouth. The
contents of the smaller tube are now poured over a
blotting paper filter from which, after drying, the
actual amount of dirt in the milk may be ascer-
tained by weight» In this manner the percentage of
dirt in the daily milk brought to market was ascer-
tained for all the larger cities in Germany, and, as a
result, figures were published that shocked the public
and were pronounced incredible exagerations, until a
leading scientist in dairying technics undertook te
convince the public by exhibiting these dirt accumu-
lators in operation at fair grounds and at all suitable
occasions.

The majority of milk consumers in cities when be-
stowing a thought on the origin of the milk brought te
their home by the trim milk wagon, picture the farm
dairy as a scene of rural bliss and healthful surround-
ings, where clean glossy cows browsing in the sunshine
on flowery pastures, or peacefully lying down, chewing
the cud in the shade of lovely trees, have all the care
and attention their importance merits.

Against tls fair picture, let us hold up reality in the
form of an abstract from the able report of Dr. Howard
Carter, milk inspector of the city of St. Louis, Mo.,
for 1895-96, covering 436 dairies with 9,000 cows:
“The sanitary condition of a majority (of dairies)
however, is vicious in the extreme, and their presence
in the thickly populated district should not be ‘toler-
ated. Deprivation of natural food, light, air, exercise

$2 A New Dairy Industry.

and natural environment can result only in impaired
health, whether in man or animal. There are 322
dairies having no pastures, 126 having neither pasture
nor cow lot, 77 having improper facilities for cooling
and storing milk, or none at all. The breathing
space is entirely insufficient. The majority of dairies
are badly ventilated and poorly lighted, being more
or less entirely destitute of sunshine; in not a few
there is almost complete and perpetual darkness, In
some instances the food for the cows is boiled within
the stables—the atmosphere of which is rendered still
more oppressive by the steam and smell arising from
the boiling mash; these, added to the ammoniacal odor
of decomposing urine, produce an insufferable atmos-
phere. Of the milk producing properties of such
food as brewers’ grains and the waste products of dis-
tilleries and vinegar factories, there appears to be but
little doubt, yet authorities who have more thoroughly
investigated the subject assert that the quality of
milk produced under such feeding is less stable in its
constituents, the fat more readily broken up into the
various fatty acids, the casein less soluble and the-
whole product more liable to the various. forms of de-
composition than milk produced from healthy animals
under natural environments. But the result of such
a system of stabling and feeding is, however, a per-
version of the natural appetites and functions of the
animals subject to them. ‘This is exemplified in the
refusal of such animals to drink water even in hot
weather. The continued use of partially fermented

The Mortality of Infants. 83

moist food producing an analogous condition to that of
chronic alcoholism in human beings. Such condi-
tions inevitably result in diminished vitality and a
greater susceptability to disease, although our local
dairymen profess a different opinion.

“There exists a lamentable and disgraceful disregard
for the cleanliness of the cows themselves. ‘The ani-
mals are, for the most part, confined in stalls and de-
prived of bedding, standing out their wretched lives
upon hard board floors; they lie down in their own
evacuations, which adhere to the flanks and udders
in dense masses. Under these conditions the produc-
tion of a pure milk supply is impossible. Milk thus
collected unavoidably contains impurities of all kinds,
consisting chiefly of stable litter, manure, epithelial
scales from the teats of the cow as well as from the
hands of the milkers.”’

The report goes on to say that about seventy-five
per cent. of the cows in these dairies were found to
be affected with tuberculosis, and the doctor urges
the necessity of bestowing a greater share of public
and legislative attention than heretofore on this mat-
ter, being one of vital importance.

It is simply wonderful what the public will stand
in the way of filthy milk, as far as this is an estab-
lished fact for the various large cities in Germany, and,
if we may consider the frequent complaints found in
the various agricultural and dairying periodicals of
this country as an indication in this direction, it must

S4 A New Dairy Industry.

be conjectured that the state of things in America is
hardly better, if not worse.

According to the most favorable calculations it was
found that the inhabitants of the city of Berlin con-
sumed, annually, in their milk, no less than one hun-
dred thousand pounds of cow dung, and the inhabitants
of the city of New York will consume at least three
times this amount per year. This is the first point
to be remedied. When we consider that the new- -
born babe consumes only milk, and that a majority of
the ailments that are liable to befall it take their
origin in the stomach, we must come to the conclu-
sion that impurity of the milk must frequently be
the cause.

The death rate of infants is appaling. On an
average, twenty per cent. of all children born die
during the first year of their life, and, out of every
hundred infants that die, eighty at least have been
fed on cows’ milk. But even the healthfulness of
mothers’ milk is entirely dependant on the physical
condition of the mother. Statistical investigation
has shown that while of one thousand infants nursed
by mothers belonging to the wealthy aristocratic
classes only 57 would die; the mothers of the poorer
classes would lose 357 out of every thousand of their
infants in the same time and period of life, and even
this terrific loss does not tell the whole story, as large
numbers of those surviving drag an impaired consti-
tution through life, owing to the deleterious effects of
the damaged and poor milk imbibed during infancy.

The Mortality of Infants. 85

But mothers that nurse their own infants have, for
one reason and another become very scarce, so that
there is not one class of society in which natural
nursing is not on a steady decline, and it is not exclu-
sively the aristocrat that shirks this duty or the
woman that has to gain her livlihood in the factory,
but it is just the same with the population in ‘the
country. I have lived for nine years near a German
village of over two hundred souls, and, on careful in-
vestigation, I was unable to hear of one single case
during that entire period where a mother had given her
infant the breast. ‘The hiring of the services of a
wet nurse is beyond the means of most mothers and
even those that do resort to this expedient generally
find the nurse the terror of the household.

Boiled milk is generally considered a proper food
for infants, and people have thought that to boil milk
at home and dilute it with water was all that had to
be done to ensure a faultless article of food for the
infant. A number of receipes have, in the course of
time, been brought forward and tried, such as pepton-
izing the cow casein by the admixture of pancreas
ferment or the addition of preparations of white of
egg, not one of these compounds has, however, been
able to receive the support of medical science, and
very justly so. Simple, but not always effective, ap-
paratus—like the Sorh/e/—have been invented for
sterilizing infants’ milk at a small cost in every house-
hold, yet their utility is, in a great measure, de-
pendent on what the quality and condition of tl:e

‘

gn A New Dairy Industry.

milk has been defore it reached the house. We know
now positively that all germs contained in fresh milk:
baccillee, spores and ferments begin to multiply 1m-
mediately after being drawn from the cow with an
astonishing rapidity, so that milk produced under the
most favorable conditions may contain millions of
germs if several hours have elapsed between the
drawing from the cow and the boiling or sterilizing
of it. And even if we could remedy this defect by
keeping a cow in every household, we should not be
producing an infants’ food that could be pronounced a
fit substitute for the mother’s breast, for we must ever
remember that cow's mzlk ts not mothers milk, and
that the new-born babe does not possess the stomach of
a calf.

Let us look at a comparison of the two milks taken
from one hundred and fifty analyses:

Cow’s Milk. Woman’s Milk.

Water... ../. 80d per cent, “Sear penecome
Maseuhitc |) Ie So: 3.0 = O:75 «
Alpen 2% on 2 Be 0.5 = 1.00 et
Pat Pe Soe Beads, So $s 3.50 oe
Milkisugat.. ince 4:8 Ke 6.25 Se
AGIOS stab oRe cnsicce” ONT - 0.25 “

100.0 oh 100.0 i

We remark at a glance the great difference of pro-
portions in the various constituents of the two milks,
and when we consider that an infant’s stomach is an
exceeding dainty apparatus, it will be at once clear

Tre Mortahty of Infants. 87

that these differences may be the cause of grave de-
rangements, and this, in fact, is the case.

The principal difference, and the one which before
all others claims correction, is the excess of casein in
cow’s milk ina form not of easy digestion; further-
more, the scantness of milk sugar and of albumen.

Medical authorities do not seem to entirely agree
on the equality of the chemical composition of the
casein 1n cow’s milk and in human milk ; we may,
however, without attempting to express an opinion
on this matter, fix our attention on the difference in
digestability of the two caseins, as this is of prime
importance in the process of the infant’s nourishment.
If a small quantity of woman’s milk be taken and a
few drops of extract of rennet added, in imitation of
the process inacted in the infant’s stomach, it will be
seen that this milk coagulates in the form of finest
flakes, looking more like very minute grits, while, if
we repeat this experiment with cow’s milk, we shall
see the casein formed into large, more or less com-
pact, lumps. The digesting juices of the infant’s
stomach are able easily to reduce the finely curdled
casein of mother’s milk, but the lumps of the cow
casein are not easily digested, cause inconvenience,
and are, as we all have had occasion to observe, fre-
quently ejected from the infant’s stomach. ‘To reduce
the amount of casein in cow’s milk by diluting with
water is a proceeding adopted by many; it is not,
however, a recipe to bring the milk any closer in
composition to mother’s milk, as, by so doing, we re-

SS A New Dairy Industry.

duce yet further the already deficient percentage of
milk sugar, albumen and fat, the latter, especially, fur-
nishing the greater part of strength in the infant’s
food, and it is exactly this strength which is so im-
portant a matter to be kept up.

Our aim in preparing a reliable substitute for the
mothers’ breast, in producing an artificial mothers’
milk, must then be to convert cow’s milk, by an ab-
solutely harmless proceeding, into a_ thoroughly
healthy milk, containing exactly and constantly a
uniform percentage of ingredients closely resembling
those contained in healthy mothers’ milk and to
change the form of curdling of the casein into the
one proper to human milk. Simple as this undertak-
ing may seem toa mind that has not had an oppor-
tunity to study the intricacies of the matter, this
desideratum has been the life aim of many a scientist,
and it is only the last few years that have brought us
closer to the attainment of this boon, by the labors
and successes of Prof. Backhaus, of Gcettingen, of
Prof. Geertner, of Vienna, and others, in whose
mothods of converting cow’s milk into artificial
mothers’ milk, we now possess admirably planned
processes, in which every change and manipulation 1s
founded and supported by universally accepted medi-
cal principles. The satisfaction with which this
milk has been hailed by the medical men in Europe,
has created a demand for it beyond all expectations,
and in a very short time every city and town will
possess a dairy manufacturing this artificial mothers’

The Mortality of Infants. 89

milk, and to judge from the numerous inquiries that
have been sent from America, and from the hearty
encouragement I have received from the medical men
of this country, it would seem that this article will,
also here, be gladly hailed, and fill the place of a true
blessing. It will not be found amiss to append two
testimonials from German physicians :

Dr, (med.) Hess, says: ‘ During. the epidemic of
cholera infantum, in the summer of 1895, I had the
opportunity of becoming acquainted with the nutri-
tive and curative properties of the normal infants’
milk. I treated eighty-two infants, part of them
purely medicinally, and part of them purely dieti-
cally, another part with combined treatment, accord-
ing to the age of the infants and the intelligence of
the parents. On the whole, I am able to record great
success in all cases where the nursing was properly
attended to, where the milk was administered accord-
ing to instructions, and where the infant received the
milk direct from the bottle. I had eight cases of
death, two of these were infants that had received the
normal milk. Out of my eighty-two little patients,
fifty-five were treated with the normal milk alone,
fifteen received medicines besides, twelve were treated
with medicines only, and of these latter, six died.
The medicines prescribed were: Kreosot, argent.
nitric. colombo and Bism. subnitr, according as con-
ditions required, also Tokay wine. My opinion is,
that if I were placed before the alternative to com-
bat a case of cholera infantum, or of summer diarrhea,

9() A New Dairy Industry.

with either the normal infants’ milk, or with medi-
cines, I should unhesitatingly try it with the first, be-
cause I have become convinced of the uselessness of
the medicines without regulating the diet.”

Dr. (med.) Marx, says: ‘During the summer of
1895 I experimented with the normal infants’ milk
on a number of sick and of hcalthly infants, reaching
surprising results. In cases of summer diarrhea and
cholera infantum, even where the Soxhlet milk had
been given without avail, an immediate improvement
followed the taking of the normal milk, vomiting aud
discharges ceased, giving place to a healthy digestion.
In healthy infants, where nursing by the mother was
impossible, and the normal milk given, I found an
average daily increase in weight of 30 grammes dur-
ing the first months of life. Cases where the normal
infants’ milk did not agree at all, or even where it
did not well agree with an infant, have not come
under my observation.”

Professor /escherich says: “It is a well known fact
that, even with the aid of the most perfect hygienic
conditions, infants with satisfactory digestion, but not
brought up on the breast, do not show the same
resistancy against sickness that breast-infants do. It
is to be hoped that by the introduction of the normal
infants’ milk the percentage of failures will be
lessened. The normal milk may be given to infants
of all ages, but is more particularly indicated when
infants, for some cause or other, take too little food,
and which, in consequence of insufficient nourish-

The Mortahty of Infants. Of

ment and intercurrent ailings, have been stunted in
development, also to infants which are to be weaned
from the breast, or where the breast is not entirely
sufficient, and to such which possess particularly
irritable organs of digestion. The pugnacious con-
stipation so often noted in infants that take diluted
or undiluted cow’s milk will vanish with normal
milk and reappear when changed back to the former.
Only in those forms of acute indigestion that end
with diarrhea, and in which milk in any form is not
supported, also the administration of normal milk
should be suspended and another regime prescribed
by the physician. In all other chronic forms of
indigestion and indications of weakness a heightened
assimilation of fat is of importance, as this factor of
nourishment is particularly well absorbed by the
infantile colon without any precursory enzymotic
transformation. Clinical observations have been
made in this direction by Predert, Banze, Demme
and at Jfonti’s Polyclinic. The great advantage
which normal infants’ milk posesses, as compared
with other “ prepared” or ‘‘imodified” milks, is that
it contains a proper percentage of fat but only a third
part of the casein, which is so difficult of digestion,
and it is just this fat which allows of a copious sup-
ply of calorics without overburdening the digestive
organs. An idea prevails that younger infants
require a nourishment of different composition than
older ones and that mothers’ milk undergoes a change
with the advancing age of the infant. The more

v2 A New Dairy Industry.

recent investigations have, however, refuted this
assumption. It has been found that, apart from the
first fortnight, the milk from one and the same wet-
nurse did not materially change during the entire
nursing period. Sorhlet, Heubner and others recom-
mend to follow the example set by nature and to
prepare the normal milk to one unvarying standard,
and experience has proved this to be correct A
most valuable feature is the steady increase 1n weight
of infants that take normal milk. Professor Esche-
rich has published the results of his investigations 1n
this line; from them I take one example :

Weight Weekly Quantity of

Week of Life. of Infants, in Advance, in Normal Milk
Grammes. Grammes. Taken.
ap aan we) 5,675 bie 1,300
Bat ule, Pope: 6,000 325 1,300
Eyl. i ba; 6,500 D00 1,500
Sau i ea tule 6,779 275 1,750
ZN fel ge pee 6,900 i p15) 1,750
7:85) 9 AORTA aa he 7,100 200 2,000
5A | el 6 Una ate tke 7,900 250 2.000
30th COD B25 2,000

This infant, when receiving normal milk for the
first time, weighed 5,675 grammes, while the normal
weight of a babe twenty-three weeks old has been
found, by Camerer, to average 6,132 grammes. The
infant was, therefore, lighter by 457 grammes than a
normal infant. Now, the average advance in weight
of 1n infant between the twenty-third and thirtieth
\..- has been ascertained at 71% grammes, for such

The Mortality of Infants. 93

as are nursed on the breast, and S18 grammes for those
artificially nursed. ‘The infant in question had, how-
ever, made a gain of full 1,900 grammes, and at the
end of the period of observation was 625 grammes
heavier than a normal infant, it had,in other words.
caught up its deficiency and made a big advance.
Another striking example is given of a younger
infant, a baby girl, in the Gras hospital :

Weight Weekly Quantity of

Week of Life. of Infant, in Advance, in Normal Milk
Grammes. Grammes. Taken.
310 ea 3,600 — SOO
21) See 3,850 250 900
Sih 2 0y A175 325 1,000
eee ee aaa 4,400 2 1,000
Bie 5 2h 4,650 250) 1,200
Borate 4,800 150 1,500
[See 5,160 360 1,300
MRE es 5,150 10 1,200
1. Cea 5,280 130 1,240

In eight weeks this infant had gained 1,650 gr.,
while infants artificially nursed and of the same age
only average a gain of 1,109 gr., and children on the
breast 1,552 ger.; we must here take into considera-
tion that the hospital is no ideal field for experiments
in reating infants on the bottle.

The transit from common milk to normal milk is,
generally, accompanied by the immediate cessation of
any abnormal activity of digestion; it will be well,
however, in all cases, to proceed cautiously. Dr.
Steiner remarks in his report on experiences with

94 A New Dairy Industry.

normal infants’ milk: ‘“‘ Dyspetic infants I give a day
of fasting, that is, they are put on Russian tea—ad
ibitum—and commence the treatment with calomel
or an irrigation. I have never ventured to pass from
the dyspepsia-producing food to the normal milk
without this pause of twenty-four or thirty-six hours
and without cleansing the digestive tract. In chronic
dyspepsias I commence with an irrigation and follow
up, partly with acid. muriat. dilut. 0.5-1.0 : 200 one
teaspoonful every two hours, or magist. bismuthi 1.0
—2:0 : 100, or tinct. rher 1:0: 100l0, © Where*thereaas
inclination to vomit I give the milk cold. Scrupul-
ous cleanliness of feeding bottle; feeding nipple to be
put on milk bottle direct. Punctuality in giving the
meals and in the pauses that have been fixed upon.
For the normal milk I have found as the best inter-
vals—cases of premature birth excepted:

For the first week... . . .24to3 hots
First to second month . . . 3 hours
‘hired Ag is Tomlin 42 ae 32 hours
Sixth to twelfth month. . . 4’ heurs

“During the night one or two feedings. From the
tenth month onward other food in connection with
the milk. If infants find the intervals too long, I
give boiled, and subsequently cooled, spring water
with a spoon. ‘The strict observance of the quanti-
ties of milk given has proved to be less urgent than
the strict observance of the intervals. On the whole,
I have found the quantities given in the following

The Mortality of Infants. 95

table sufficient, although the requirement changes
with the individual. With weak infants, and such
that are reconvalescent from Dyspepsia, I always pre-
scribe the I. grade of normal milk in somewhat
smaller doses, augmenting them gradually :

Feeding Single Number of Quantity con-

Age of Infant. Interval, dose, mealsin sumed daily,
hours. gr. 24 hours. gr.
1 week 23-3 30— 50 7-8 250— 300
1 month 3 50-100 vs Sp OW
2 months 3 100-150 7 700-1 ,050
3 months 34 100-150 fi 700-1, 050
4 months 34 150-200 6-7 900—1,400
5 months 33 150-200 6-7 900-1,400
6 months 4°52 150=200 6-7 1,000-1,400
7-9 months 4 250 6 1,500

“After dyspepsia I have found the recuperation of
weight even more rapid than in breast infants.”

Many believe that two kinds of milk are injurious
to an infant. This is erroneous. Normal milk can
be given with greatest advantage together with
mothers’ or nurses’ milk; it should naturally be of
faultless quality, and adapted to the digestive forces
of the infant. Professor Geertner, of Vienna, gives
the following experience with the feeding of twin
babies who, together, possessed but one nurse, and a
very poor one at that. From the fifth week of their
lives, onward, they received, each, about a pint of the
normal milk daily, their gain in weight may be seen
from the following table:

V6 A New Dairy Industry.

CHARLOTTE F. MELANIE F.
Wetkof weight. giaumies|. Lite, WeshL <cemmmuen
Sth iy > 35500 —~ beh ga9/13) 250 —
6th. 3,800 300 6th . 3,000 250
ith. 4,390 550 ith; 3,980 430
8th. 4,600 250 8th -...4,200 320
9th yea 000 400 Sth. a oe0 380
POthoy SSS 0 250 10th . ~ 4,890 220

Gain in 5 weeks, 1,750 gr. | Gain in 5 weeks, 1,600 gr.

These infants were a picture of health, and never
showed the slightest inconvenience in consequence of
their variegated bill of fare.

The success of these investigations led to others in
the direction of ascertaining the effects of normal
milk on adults. In complaints of the stomach, as
well as in other derangements, for instance, those ac-
companied by fever, the activity of this organ is seri-
ously depressed. The segregation of gastric juice is
insufficient, or even entirely paralyzed ; the food eaten
is not digested in a certain space of time, but remains
for a longer period, passes to fermentation and decom-
position, engendering the well known symptoms of
serious indigestion. A nourishinent which exacts no
strain on the digestive forces of the stomach should
be offered to such patients. We know that the mere
physical function of the stomach is to transform the
food caten into a homeogenous slop.

The investigations of v. Wehring have shown that
fluids are not assinilated in the stomach. -Every drop

The Mortality of Lnfants. 97

of wine, water or beer we consume passes: to the
colon, which is the true organ of resorption. When
we compare the immense quantities of fluids some
people are able to absorb, with the limited capacity
of the stomach, we may conjecture that these hquids
do not remain in the stomach for a very long time,
and that they cannot be subjected to digestion in the
stomach. ‘This is the explanation why, in serious
derangement of the functions of the stomach, liquid
nourishment alone is supported. When speaking of
liquid nourishment we are apt to think of broth and
milk.

Now, it is known that beef-broth is rather an in-
centive a stimulant than a nourishment, and that we
should never succeed in keeping a person alive on
broth alone, while milk contains every ingredient ne-
cessary to the building up and sustenance of the or-
ganism. Is milk, however, a /guzd nourishment ?
It is so only as long as it is outside of the stomacl.
On arrival in the stomach it is curdled, transformed
into a lump by the acid and the rennet present, and
this lump must be dissolved again by the gastrie
juice. Bearing this in mind, we must call cow’s milk
a solid food, and not a liquid one. Physicians find
this corroborated in their daily practice. Here is the
all important difference between woman’s milk and
cow’s milk, for woman’s milk remains liquid, or, what
is the same, curdles in so minutely fine flakes in the
stomach that it is able to pass on from it without pre-
vious digestion.

92 A New Dairy [nditstry.

We have proof that this principle has been known
and made use of in antiquity, hundreds of years
before the advent of Christ. The physicians, Eury-
phon and Herodikes, living at the time of Hippocrates
(460 to 387 B. C.) had published a method of curing
dyspepsia, making their patients take woman’s milk
from the breast, direct. If we are, therefore, able to
manufacture normal milk in exact imitation of
mothers’ milk, then, we produce a liquid nourish-
ment which does not remain in the stomach but a
very short time, and does not put any strain on its
functions. Buttermilk and whey have the same pro-
perty, only they are deficient in principles of nourish-
ment. A special indication for normal milk is to
diabetics ; the milk is then specially prepared with-
out the addition of milk sugar. Most successful
treatments are on record with this classs of patients,
thousands of whom are taking the normal milk
regularly, up to three liters per day.

CHAPTER X.

Artiticial Motbers’ Ailk—Wormal tants’
ADiLk.

From what has been said in the preceding pages,
we become aware that the end to be attained, is the
transformation of pure cow’s milk into a milk, which,
in its nutritive elements, is analogous to mothers’ milk,
the composition of which is of a constant uniformity,
and its keeping qualities allow of its being trans"
ported to great distances, and undergo all changes of
temperature experienced during’ summer transporta-
tion for a lengthened period, without spoiling or any
way changing. We have also seen that the first step
to be taken in this direction is the supervision of the
production of the raw material, the exaction of
scrupulous cleanliness in the keeping of the milk
cows and the utensils employed, as well as an unre-
mittant control of all conditions influencing the phy-
sical welfare of the cows, and of the quality of the food
fed to them.

In a subsequent chapter will be laid down what
should be exacted to insure a healthy condition of
the milk. We now pass on to the manufacture of
this milk into artificial mothers’ milk—normal] in-
fants’ milk—in two grades, the first to resemble
mothers’ milk in the exact proportion of all nutritious

~

100 A New Dairy Industry.

ingredients, and to be a perfect and wholesome sub-
stitute for mothers’ milk for infants from the time of
birth up to the fourth month; the second grade of
normal milk to contain the same percentage of fat,
albuiminoids and milk-sugar, but having a slightly
higher percentage of casein, being intended to be
given to infants after the third or fourth month of
their lives, and to form a transitory food from the first
grade of milk to pure cow’s milk, a most necessary
precaution, when we take into account the extreme
difficulty experienced by the infant stomach to digest
the casein in pure cow’s milk.

In undertaking to describe the various operations
destined to transform cow’s milk into normal infants’
milk it must, right here, be admitted that no descrip-
tion, however lucid, will enable a beginner to produce
the desired article from the start, there being con-
nected with the whole proceeding a number of small
manipulations and advantages, which although in no
manner business secrets (as some would try to make
them out and guard them from the public) yet are
proceedings which are only mastered by practical
experience and personal application. In Germany,
Austria and France, where the manufacture of nor-
mal infants’ milk is rapidly gaining ground, this
apparent difficulty is by no means considered a dis-
advantage, but, quite the contrary, as a protection, as
it tends to keep at a distance that class of competi-
tion which would speedily tend to discredit normal
milk.

Artificial Mothers’ Milk. 101

The principal operations we shall have to follow
will be:

The testing of the cow’s milk for fat percentage
and acidity.

The separating into cream and skim milk.

The reduction of the casein in the skim milk
and the transformation of the remaining into

the finely coagulating form.
The mixing, sugaring and bottling.
The sterilizing and the testing of the sterilized
milk as to its keeping qualities and its freeness
from germs.

Starting on the assumption that the manufacture is
to be connected with an es-
tablished dairy, and, as we
shall see later on, the man-
ufacture of the normal milk.
and the maintenance of the
dairy, is inseparable one
from the other if any guar-.
antee of purity is to be at-_
tained it will then generally
be found advantageous for
the beginner to pass. the
milk over a system of cool- ,
ers immediately after draw-
ing, and this will become an absolute necessity where

STAR ai]
MILK COOLER Hl

DISCHARGE

“Fig. 23— STAR MILK COOLER. /

the evening’s milking has to be turned into normal
milk on the following morning.

The milk, as it runs from the cooler, is collected in
Ss

102 A New Dairy Industry.

large receiving vats, where it may be thoroughly
mixed. The first proceeding is to make sure of the
percentage of fat contained in the entire quantity of
milk. If the same cows are milked daily for the
manufacture of the normal milk, and the same food
fed to them without change, then it will suffice to
take the fat test but once a week ; 1f, however, a new
cow has been brought in, or one of the old ones dis-
charged, or the feed been changed in any way, then
a test will be necessary as often as one of the in-
dicated changes has occurred. ‘To take a fair test
sample, the milk should previously be well stirred
with a wooden paddle for two minutes consecutively.
There are milk samplers, like the Scouz//e, in the
market, yet a common white glass tube, three-eighths
of an.inch inside diatneter, will answer the purpose
equally well. Its length should exceed by six inches,
more or less, the depth of vessel in which the milk is
contained. This tube is dipped into the milk, the
upper end closed by pressing on the thumb. When
the tube has reached the bottom of the vessel, the
thumb is removed, the lips are applied, and, by a
steady suction, drawing the tube upwards out of the
milk slowly, the tube is filled with milk from all
parts of the vessel. This is repeated three or four
times, emptying the samples into a glass dish. If the
milk to be turned into normal milk has been collected
in several different vessels, then the test samples have
to be taken from each and every one, and in a fair.
proportion to the contents of each vessel, so that if,

Artificial Mothers’ Milk. 103

for instance, four glass tubefuls have been drawn
from a vessel containing forty quarts, then from a
vessel containing but thirty quarts only three tube-
fuls should be drawn, or two from another vessel
containing only twenty quarts, etc. The test samples
are all collected in the same dish and the testing at
once performed. ‘The temperature of milk for testing
should be 62° F., more or less. Two colateral tests
should be made of every sample to avoid errors.
Quite a number of methods and apparatus for testing
have been invented, the most accurate being probably
the Soxh/et ; for use in dairies, however, this method
is too complicated, and the best known tester in this
country is the Babcock.

According to the instructions kindly furnished me
by Prof. S. M. Babcock, of the Wisconsin Agricultural
Experiment Station, the method of operating the test
is as follows:

THE BABCOCK TEST.

The estimation of fat in milk by this test is ac-
complished by adding to a definite quantity of milk,
in a graduated test bottle, an equal volume of com-
mercial sulphuric acid of a spgr. of 1.82-1.83. This
acid dissolves the casein, setting free the fat, which is
then completely separated from the liquid in the
bottle by whirling in a centrifugal machine. Hot
water is afterwards filled into the bottles to bring the
separated fat into the graduated neck, where the per
cent. is read directly from the scale.

104 A New Dairy Industry.

MAKING THE TEST.

Sampling the Milk.—Accurate tests can only be ob-
tained when the cream is evenly distributed through-
out the whole mass of milk. This is best accomplished

by pouring the milk a number of times from one
vessel to another. Pouring three or four times
will be sufficient for fresh milk fresh from the
cow. Milk that has stood until a layer of cream
has formed, should be poured more times, until
all clots of cream are broken up and the whole
appears homogenous.

MEASURING THE MILK.

When the milk has been sufficiently mixed,
the milk pipette is filled by placing its lower
end into the milk and sucking at the upper end
until the milk rises above the mark on the stem;
then remove the pipette from the mouth and
quickly close the tube at the upper end by firm-
ly pressing the end of the index finger upon it
He Ve to prevent access of air. So long as this is done
prETTE the milk cannot flow from the pipette. Holding
the pipette in a. perpendicular position, with the mark
on the level with the eye, carefully relieve the pres--
sure on the finger so as to admit air slowly to the
space above the milk. In order to more easily con-
trol the access of air, the finger and end of the pipette
should be dry. When the upper surface of the milk
coincides with the mark upon the stem, the pressure
hould be renewed to stop the flow of milk. Next

"bcs.

Artificial Mothers’ Milk. L05

place the pipette in the mouth of one of the test
bottles, held in a slightly inclined position so that the
milk will flow down the side of the tube, leaving a
space for the air to escape without clogging the neck,
and remove the finger, allowing the milk to flow into
the bottle. After waiting a short time for the pipette
to drain, blow into the upper end to expel the milk
held by capillary attraction in the point. If the
pipette is not dry when used, it should be filled with
the milk to be tested, and this thrown away before
taking the test sample. If several samples of
the same milk are taken for comparison, the
milk should be poured once from one vessel
to another before each sample is measured.

ADDING. THE ACID.

Great care should be taken in handling the fig. 42,
acid, as it is very corrosive, causing sores upon ACID
the skin and destroying clothing unless quick- ee
ly removed. If, by accident, any is spilled upon the
clothes or hands, it should be washed off immedi-
ately, using plenty of water. A prompt application
of ammonia water to clothing upon which acid is
spilled may prevent the destruction of the fabric, or
restore the color.

The acid measure is filled to the mark with sul-
phuric acid and carefully poured into the test bottle
containing the milk to be tested. This bottle should
be held ina slightly inclined position, so as to allow
the acid to run down the side of the bottle. The

106 A New Dairy Industry.

acid is heavier than the milk and sinks directly to the
bottom, forming a clear layer. The acid and milk
should be thoroughly mixed together by shaking at
first with a rotary motion until the curd which forms
is entirely dissolved, and then completed with a
vigorous shake sideways. A large amount of heat is
evolved by the chemical action, and the liquid changes
gradually to a dark brown.

WHIRLING THE BOTTLES.

The test bottles containing the
mixture of milk and acid should
be placed in the machine directly
after the acid is added. An even
number of bottles should be
whirled at the same time, and
they should be placed in the
wheel in pairs opposite to each
other, so that the equilibrium of
the apparatus will not be dis-
turbed. When all the test bot-
tles are placed in the apparatus,
the cover is placed upon the

Hla iil iad ae a

Fig.11—IMPROVED ACID BURETTE.
jacket, and the machine turned at the proper speed
for about five minutes. The test should never be
made without the cover being placed upon the jacket,
as this not only prevents the cooling of the bottles
when they are whirled, but, in case of the breakage of
bottles, may protect the face and eyes of the operator
from injury by pieces of glass or hot acid.

Artificial Mothers’ Milk. 107

FILLING THE BOTTLES WITH HOT WATER.

After the bottles have been whirled, they should be
filled immediately, with boiling water, to the neck,
and then whirled again for about one minute, and
more water added to bring the fat into the graduated
neck. <A third whirl of about one minute is given to
bring all of the fat into the neck where it can be
measured.

MEASURING THE FAT.

The fat should be measured im-
mediately after the. whirling is com-
pleted, before it has cooled to a
point where it does not flow freely.
If many tests are to be made at the
same time, better results are ob-
tained by setting the bottles in hot GNA 2
water to keep the fat in liquid con- Me MILK e
dition until the readings can be eee Fie 33
lake. Lou measure .the.tat, hold’: SMAM #HILURGMACHINE,
the bottle in a perpendicuiar positicn with the scale
on a level with the eye, and observe the divisions

\ Se

which mark the highest and the lowest limits of the
fat. The difference between these gives the per cent.
of fat directly. The readings should be taken to half
divisions of the scale, or to one-tenth per cent.

“The readings may be made with less lability of
error by measuring the length of the column of fat
with a pair of dividers, one point of which is placed
at the bottom and the other at the upper limit of the

108 A New Dairy Industry.

fat. The dividers are then removed, and one point
placed at the 0 mark of the scale on the bottle used,
the other will be at the per cent. of fat in the milk ex-
amined.

Skin milk, buttermilk and whey are tested in the
same general manner as full milk, except that skim
amilk and buttermilk require about one-fourth more acid
and should be whirled about two minutes longer than
whole milk, while whey requires only about two-
thirds as much acid as milk. Where the amount of

i}

oe

Fig. 14—STEAM TURBINE WHIRLING MACHINE.

fat is less than two-tenths per cent. it often assumes a
globular form instead of a uniform layer across the
tube; where this occurs, the per cent. of fat must be
estimated. In doing this, it must be remembered
that any appearance of fat in the tube indicates as
much as .05 per cent. It is not possible, with the
Babcock test, to detect less than .05 per cent. of fat.

CREAM.

Special bottles are provided for testing cream. The
operation is the same as with milk, except that the

Artificial Mothers Milk. 109

cream adhering to the pipette should be rinsed into
the bottle with a little water, and, after the acid is
added, the bottle should be allowed to stand for
about five minutes before it is whirled. During this
time it should be shaken occasionally, and if the room
is cold the bottle should be kept hot by setting in hot
water.

Cream may be tested in the ordinary bottles by di-
viding the test sample, as nearly as can be judged by
the eye, into three bottles. The pipette is then rinsed
twice into the three bottles with water, and the test
made as with milk, the readings upon the three bot-
tles being added together for the per cent. of fat.

Where a balance is available, the best method is to
weigh the cream into an ordinary test bottle, taking
about five grammes for a test, and adding to this
about 12 c. c. of water. The test is then made as
with milk, the readings being multiplied by eighteen
and the product divided by the number of grammes
of cream taken for the per cent. of fat.

Condensed milk is tested in the same manner as
cream. ‘The sample should always be weighed, as
these milks are usually too thick to be accurately
measured with a pipette.

As we may surmise, the fat test is one of greatest
importance towards insuring an unvarying quality in
the normal milk. The result of the tests should be
kept on record, as they are of value to indicate the
influence which changes in the feed have on the per-
centage of fat in the milk.

110 A’ New Dairy Industry.

Besides the fat test, it becomes necessary, periodi-
cally, to make a test of the acidity of the milk to be
used ; this is more particularly the case in hot weather,
or where ensilage is fed, or any apprehension exists
as to the sweetness of the fodder or pasturage. For
the acid test, 50 cub. cent. of milk are placed ina
glash dish, 2°° of hydrate of sodium and two or three
drops of phenolphtalein added and mixed together.
To this we now cautiously add common sulphuric
acid, by means of a graduated pipette, constantly
stirring, until a decidedly pink tinge appears in the
milk. When this has set in the accurate quantity of
acid added inc. c. is ascertained, and we call every
cubic centimeter added one degree of acidity. In
this way milk to be used in the manufacture of nor-
mal milk may contain no more than three degrees of
acidity, any excess of this quantity will tend to spoil
the milk—to make it curdle. Milk that shows 4.5
degrees of acidity is unfit for the manufacture of
normal milk. Milk which has turned sour shows
26.5 degrees of acidity ; butter may show 15 degrees.

If we have found our milk sweet we now proceed
to the separation of the cream from the skim milk,
conducting the milk into a tempering vat where it
attains a temperature of 86° F. ‘The separator is
graduated in a manner to turn out one-third of the
volume of the milk as cream and two-thirds as skim
milk. ‘This must strictly be adhered to, as on this
division all subsequent calculations are based. After
the separator gets first started, four or five gallons of

Artificial Mothers Milk. 111

the skim milk are caught in a separate vessel and put
aside, to be passed through the separator again with

Fig. 15—De LAVAL STEAM TURBINE CREAM SEPARATOR.
the last of the milk. Any good separator may be
used; where, however, larger quantities are to Le

112 A New Dairy Industry.

produced, the use of the steam turbine separator is to
be recommended, and the de Laval has here given
universal satisfaction. When all milk has passed
through the separator the scales are used to ascertain
if the separation has been effected in the prescribed
proportions, returning some of the skim iilk to the
eream if this latter had not come up to one-third of
the entire quantity.

The percentage of fat to be given to the normal
milk is three per cent., or one hundred pounds of
milk should contain three hundred units of fat; a
richer milk will therefore have to be reduced by the
addition of skim milk, or by the retention of a por-
tion of the cream; a milk poor in fat will have to be
euriched by the addition of cream, or by the reten-
tion of part of the skim milk. As an example: We
wish to use 260 pounds of milk testing 4.2 per cent.
of fat; we separate this into

86.6 pds. cream

173.4 pds. skim milk.

As we wish our normal milk to contain but 3 per
cent of fat, we must find out how much of this cream
will have to be returned tothe skim milk to result in
a milk of the desired percentage.

A ee ON:

3.x 866
or,

= 61.8: pds:
42

The reverse will be the case where milk is found
to be below the required standard of fat percentage.

Artificial Mothers Milk. 113

The cream vessel is now covered, placed in a cold
water bath and put out of the way while we proceed
to extract the excess of paracasein from the skim
milk, a process in which 15 per cent. of the original

-weight of the skim milk is lost, aud which is an item

to be taken into account when making calculations
for fixed quantities required. ‘Tables of figures: have
been prepared to show the quantities of cream and
skim milk with reference to the different percentage
of fat and the loss of paracasein for the preparation
of both grades of milk.

We may call tomind what has been previously said
on the simple mixtures of milk, cream, water and
milk sugar, which do good service to older infants,
when properly prepared, but are not adapted for con-
sumption by the new-born babe; because the albumen
in them is administered, principally, in the form of
cow casein, which latter will, according to the ex-
periences of Bzedert, continually be accompanied by

- deleterious effects, even if its form of coagulation has
_ been somewhat changed by the manipulation it will
go through in this process.

The more recent elementary analysis of Wvodlewsky
seems to prove, without doubt, that a most distinct dif-
ference exists between cow casein and human casein.
If the diluting of cow’s milk is carried to a point
where only one per cent. of casein is left in the milk—
the limit of quantity which the infant’s stomach
will endure—then there is a deficiency of albumen and
salts. Corresponding to the large admixture of water,

114 A New Dairy Industry.

we also find it necessary to give a heavy dose of milk
sugar, by which the costs of the manufacture would
be greatly enhanced. By some, it has been tried to
substitute the cheaper cane sugar, but this has proved
a failure on account of its greater propensity to turn
acid in the infant’s stomach, and because milk sugar
possesses special properties of the greatest importance,
to ignore which would be equivalent to endangering
the reliability of the entire process of turning cow’s
milk into artificial mothers’ milk. The chemical and
physiological action of milk sugar on the organism
cannot be substituted by either maltose, glucose or
cane sugar. To imitate nature—an ever reliable
practice in similar cases—has here not proved to be
an effective argument, as milk sugar plays but an in-
significant part in the customary nourishment of in-
fants, while the most unnatural admixtures: the
starchy matter contained in so-called infant foods, are
frequently resorted to. .Sorh/et found the absolute
necessity of milk sugar to the infant founded on the
following differences between it and other sugars:

1. Excepting cane sugar, which for other reasons
cannot be considered, milk sugar is the only kind of
sugar which, when heated with nitric acid, produces
slimy acid, while the other sugars produce sugar acid.

2. Cane sugar, maltose and glucose disintegrate in
the presence of common alcoholic ferment into al-
cohol and carbonic acid; milk sugar remains un-
changed, and resists to all fermentative influences by
far more powerfully.

Artificial Mothers’ Milk. 115

3. Milk sugar possesses only about one-third of the
sweetness of cane sugar; we are, therefore, able to mix
three times the quantity to a nourishment without pro-
ducing a repugnant sweetness.

4. It is not transformed like the other sugars into
glykogen, has an enhanced combustability and passes
easily into the urine. .

5. Maltose and cane sugar are the most rapidly
absorbed, milk sugar but very slowly; 70 to 80 per
cent. of the former in one hour, of milk sugar but 20
to 40 per cent., depending on the strength of solution.

6. The accumulation of the rapidly absorbed sugars
in the blood produces very notable changes in the
functions of the apparatus of circulation, which per-
sist until the blood is relieved of this excess of sugar.
The pressure of blood is heightened, the vessels be-
come expanded, the pulse is augmented, circulation
is so much accelerated that double the quantity of
blood passes through the same vein during a meas-
ured span of time. Milk sugar produces quite a
unique effect on the circulation; although the blood
pressure is equally enhanced if given in large doses,
yet the pulse is not accelerated, but rather diminished,
producing an ample systole. The heightened pres-
sure of blood is caused by the irritating effect the
other sugars have on the heart and its vessels; the
diminishing of the pulse is ascribed to the specific
influence of the milk sugar on the checking appar-
atus of the heart.

7. While the other sugars are nearly entirely ab-

116 A New Dairy Industry.

sorbed through the stomach, there will always pass
a considerable quantity of the milk sugar to the colon,
where it invariably produces a heightened secretion
of slime and gall, and by this means acts slightly
purgative. Itis particularly to this specific effect of
milk sugar that attention should be drawn, as it
makes milk sugar not only an invaluable, but also a
most necessary, admixture to artificial mothers’ milk.

Kehrer had conceived the idea of producing an
infants’ milk by mixing the whey produced in cheese
factories with cream, but after exhaustive experi-
ments this proved to be unsatisfactory, on account of
such whey being too poor in albuminoids, besides
being too strongly polluted with bacteria, having ac-
quired a pronounced change in taste and commonly
possessing an amount of acidity by far in excess of
any to be tolerated in the manufacture of normal in-
fants’ milk. In a like manner it has been tried to
make use of cream procured from creameries, but
with equally unsatisfactory results, this cream being
strongly infected with bacteria, and the butter fats
so strongly influenced by improper feeding that the
palatability and keeping qualities of the normal milk
are greatly impaired. ‘These experiments have, how-
ever, proved invaluable, by showing the way on which
the desired end might be reached.

If we treat fresh, clean cow’s milk by a properly
prepared rennent ferment, observing proper tempera-
ture, time of acting, and special method of stirring,
we are able to produce an albuminous milk serum,

Artificial Mothers Milk. LAs

because this ferment has dissolved the casein into
paracasein and soluble peptonic whey-protein, of
which only the first named is expelled as a stiff curdled
sediment.

All the albumen of the milk and all of the milk
sugar are retained in this serum, and if our milk has
been produced under observation of all precautions
herein enumerated, it will be of an agreeable, sweetish
taste and its acidity so small that the albumen—which
in common whey, separates at 158° F., in consequence
of the higher acidity—remains incorporated up to
much higher temperatures, so that an effective sterili-
zation 1s possible without damaging the nutritive
qualities of the proteids. ‘This is a delicate process,
furnishing, however, a milk serum containing one
per cent. of albumen, composed of easily digestible
albuminoids, the whey protein and lacto protein, and,
besides, five per cent. of milk sugar. If this fluid is
condensed to four-fifths of its volume by the use of a
vacutum pan, then we attain 1.25 per cent. of albumen
and 6.25 per cent. of milk sugar. By the addition of
cream we attain one-half per cent. of casein and from
3 to 5.5 per cent. of fat, a combination analogous in
every respect to mothers’ milk.

The percentage of ashes and salts is, undoubtedly,
somewhat higher in this prepared milk than in
mothers’ milk, although by the action of the ferment
the percentage of salts has been reduced. Normal
milk shows an excess of 0.5 per cent. of salts over

inothers’ milk, but elaborate experiments have shown
9

118 A New Dairy Industry.

that this excess 1s not only harmless, but, on the con-
trary, entailing an augmented percentage of phosphate
of line, and therefore welcome in the systems of all
infants disposed to attacks of scrofula, rachitis and
kindred ailments. The ferment employed in the ex-
traction of casein is prepared by a process exclusively
adapted to laboratory work, and may, therefore, be ad-
vantageously left to those, who are by training better
fitted, to attend and watch a process which requires a
number of scientific appliances to produce an article
of unvarying strength and composition. It is this
part of the manufacture only which is not in the
hands of the dairyman, but experience has shown
that this is rather an advantage than otherwise.
Without taking into consideration the time it would
take the dairyman to produce the ferment for his own
use, the production in the laboratory on a large scale
can be effected with much greater economy. The
properties of this ferment are:

1. That it imparts to the milk the shght alkaline
reaction which we note in the woman’s milk, and
which, undoubtedly, must be considered as an essen-
tial factor in the process of digestion.

2. That it dissolves a part of the casein; so that
we attain to an equal amount of digestible albumen,
the same as in woman’s milk.

3. That it curdles the paracasein and transforms
the remaining casein into the form or fine flaked
curdling. The strength of the ferment is continually
tested and the quantity required for curdling is clearly

Artificial Mothers Milk. 119

printed on every package. We now proceed to the
operation of curdling. The skim milk is placed ina
vat especially constructed for the purpose, fitted with
enveloping steam jacket and heated 104° F.; the
ferment is now added in the exact proportion which
the strength of the ferment calls for; the milk is

)

hag

Fig. 16—CURDLING VAT.

now stirred for three minutes; the vat is then covered
and left for fifteen minutes, when the stirring is re-
newed with a paddle until curdling sets in, which
should take place about thirty minutes after adding
the ferment. Instantly after curdling has taken place

120 A New Dairy Industry.

steam is turned into the steam jacket and the tem-
perature brought itp “to 122° “F.> where it is) heme
during the time necessary to remove the lump of
paracasein, which has now formed on the bottom of
the vat, and which is effected by means of sieves fit-
tinge snugly into’ the bottom of (the: var tie
remaining whey will be found with agreeable, sweet
taste but must not retain any sediment of casein.
The vat is now heated to 167° F. and kept ati this
temperature for forty-five minutes to deaden the effect
of any ferment remaining, great care being required
not to exceed this temperature, or the albuminoids
will become indigestible. At this stage of proceed-
ings it is well to call to mind that no utensils or
vessels must now be dipped into the serum, or whey,
which previously have been used in fresh milk or
creain. After.the elapse of the forty-five minutes of
heating, the serum is now returned and imixed with
the cream previously separated from it, until it
appears as one homogenous fluid. Where condensing
is not applied to highten the percentage of milk sugar
this latter must now be added (five grammes per pound),
thoroughly mixed with the normal milk, which is at
once bottled and ready for the sterilzing apparatus.
Before following this milk to sterilizing, we turn
to the manufacture of the second grade of normal
milk. The fresh milk is separated into one-third
part cream and two-thirds parts skim milk, the same
as for the first grade, and the calculation of fat per-
centage performed in the same manner. ‘The casein

Artificial Mothers’ Milk. 121

in this skim milk is, however, not extracted, but only
reduced by removing one-half of the entire quantity
of skim milk and replacing it by pure water, with
the addition of twelve grammes of milk sugar per
pound of milk manufactured.

As to the advisability of using milk rich in fat, or
such which is less. so, will depend on the profitable
use the remaining cream or skim milk can be put to.
Where an equal demand exists for both grades of the
normal milk, there will, when using a milk with less
than 3.3 per cent. of fat, always remain a surplus of
skim milk. In the manufacture of grade I. alone,
there will nearly always be a surplus of cream, while
in the imanufacture of grade II. alone, there will
always remain on hand a surplus of skim milk. As
a general direction, it may, however, be laid down
that milk, to be profitably. used.up, should not fall
below three per cent. of butter fat.

If bottles of different color are not used for the I.
and II. grades of the milk, then proper precaution
must be provided so that bottles with different con-
tents do not get mixed in sterilizing. Various bottling

devices and apparatus are in use—a very good one is
made by Boldt & Vogel, of Hamburg.

The bottle to be used is shown in Fig. 19; it is
manufactured in three sizes, to contain four, seven
and ten ounces each of “normal milk.’ As soon as
filled, the rubber caps are drawn on the bottles by
hands scrupulously clean.

The innumerable changes that have been brought

122 A New Dairy Industry.

out in sterilizing machines, during the last few years,
are, in themselves, proof of the general deficiency of
these machines. I shall draw attention to the one

that has given great satisfaction in sterilizing the
normal infants’ milk. It is built to my order by the
Dairyman’s Supply Co., of Philadelphia, and shown

Fig. 17—AUTOMATIC BO

TTLING APPARATUS,

in Fig. 18. A is the bed plate with heavy flange and
rubber packing, on to which the hood or dome J is
lowered and securely fastened by clamps all around.
D is an upright metal tube carrying the shelves or
plates C, on which the milk bottles are placed. These
shelves are adjustable to different height and distance
from each other to accommodate different sizes of

Artificial Mothers’ Milk. 123

bottles. E is a metal arm or bracket to carry the
bottle, into which the thermometer dips to register

the temperature of
the milk in the bot-
tles during steriliza-
tion. A second ther-

mometer, Fy “is ne-'*

cessary to show the
gradual heating of
apparatus. This is
a most necessary pre-
caution, without
which, considerable
breakage of bottles
is unavoidable. The
steam enters at S,
ascending by the
central tube D, and
passes out on to the
shelves by numerous
holes. Through T
cold air can be forced
into the apparatus,
this tube connecting
with the ice house.
G is an exhaust pipe
for carrying off the
air at the beginning

a ape oe eee aks

~ oe

Fig. 18—BLACK FOREST STERILIZER.

of the operation, and is used again later when the
required heat and pressure have been attained, so that

124 A New Dairy Industry.

a continuous circulation of steam may be kept up in
the apparatus. A rubber tube is fastened to the end
of G and carried into a vessel with water to condense
the escaping steam. H is the safety valve. I, the
steam gauge. The bed plate is made concave, with
an outlet, K, to carry off the condensing water and
milk that may accummulate from breakage. The

=F Nie
ED

a Ul

Fig. 19—MILK BOTTLES IN CARRIER READY FOR STERILIZING.

shelves are slightly convex for the same reason. ‘The
bottles are placed in wire carriers, six of which fill
one of the shelves of the sterilizer. They are not
downright necessary, but will always be found a great
convenience and a saving in time and labor. A carrier
is shown in Fig. 19.

The duration of heating and cooling periods, which
together form one process of sterilization, are the fol-
lowing: One heating to 212° for thirty minutes, then

Artificial Mothers Milk. 125

keeping for three hours at 95°, then heating to 212°
for another half hour, then cooling to 64° for ten
hours, then a final heating to 212° for forty-five min-
utes, and the cooling off to 58° as rapidly as the
bottles will stand. ‘This rule for sterilizing should,
however, not be considered as fixed and unchangeable,
but it should be left to the investigation of the indi-
vidual manufacturer of normal infants’ milk to find

Fig. 20—AUTOMATIG SEALING CAP.
out, by trials, if the bacteria predominating in his
milk will allow of a modification or simplification of
the heating and cooling periods.

If the entrance of steam has been properly tem-
pered the breakage of bottles should be very small;
if, in spite of all care, there should result more than
one per cent. of breakage, then the glass is too brittle,
the bottles have been too rapidly cooled after manu-
facturing them. Before the second heating is com-
menced the hood is lifted and the bottles are inspected.

126 A New Dairy Industry.

If the sealing by the rubber cap has been effective,
this must be visible by the top of the cap showing a
slight indenture. At times, when the heating has
been too sudden, the violent escape of air from the
bottles may have lifted the cap so that it does not
show a concave; such rubber caps must now be
pressed down again firmly and they will come out
with hermetical sealing after the second heating.

The cooling must, every time, needs be accom-
plished very gradually, else considerable breakage
will occur.

The last cooling should be to the lowest tempera-
ture attainable, a liberal supply of ice being an
indispensible requirement of the establishment.

Immediately after withdrawing the bottles from
the last heating in the sterilizer labels must be pasted
on designating by their shape and color the grade of
milk they contain.

RECAPITULATION OF MANUFACTURING PROCESS.

Cool the milk at once after drawite, te 205en]
unless there are milkers enough to keep the separator
running from the start.

Test the fat percentage and acidity of milk.

Warm the milk to 86° F. previous to separating.

Separate and weigh cream and skimmed milk into
one-third and two-thirds parts separately.

Calculate the quantities of cream and skim milk
which have to be employed in the manufacture of
grades I. and II., respectively.

Artificial Mothers’ Milk. 127

Pour skim milk into the curdling vat and heat to
2?

Place cream in cold water bath.

Add ferment to skim milk and let stand for fifteen
minutes, then stir until curdling sets in, which should
be about thirty minutes after time of adding the
ferment. .

Take out the paracasein at Once. ;

Heat the remaining albuminous serum to 167°, and
keep at this temperature for forty-five minutes, well
covered.

Add the milk sugar, thoroughly stirring, then mix
with the cream and sterilize.

For manufacturing the second grade, separate as for
grade I., then divide skim milk as per calculation,
add water, milk sugar and cream, mix thoroughly,
bottle and sterilize.

Sterilize both grades equally. Keep in cool storage.

From every day’s output of sterilized milk take
two sample bottles, selecting one from the upper
shelf of sterilizing apparatus and one from lower
shelf, and place in bacteria incubator, properly labeled,
for the purpose of ascertaining the keeping qualities
of the milk; and, also, if the sterilizer works equally
well at top as it does at the bottom.

The greatest neatness and exactness should natur-
ally prevail in executing all these operations, the manu-
facturer bearing in mind that he has guaranteed his
product to be of a uniform standard of excellance,
and that the normal infants’ milk should show the

128 A New Dairy [ndustry.

same percentage of nourishing ingredients whenever
it may be analyzed by a chemist.

ANALYSIS.

Human Normal Milk, Normal Milk, Garis

Milik. Grade I. Grade II. Milk

Per Cent. Per Cent. ReriG@emin :

> ge le eget Pe at) 3.0 a0
Casein co le, Ane 1.0 2.0 oA
Albutien® Ak 0.8 0.4 0.6
Milk Sugar.) ' 96:25 6.0 ‘aya 4.8
Baler asa ia eerOwe 0.6 0.5 0.7

To exclude all possibility of pollution by bacteria
floating in the air of the
laboratory (the mixing or
the sterilizing localities) a
disinfection of these preim-
ises should periodically be
instituted. ‘The safest and
simplest way is by apply-
ing the fumes of formic

aldehyd, a gas which kills
all floating bacteria or
germs. The lamp by which
these fumes are generated

=== 2 is shown at Pie Jie ei iew

Ba 2 ats nec ae vessel is filled with methyl
alcohol and the wick covered by a cap made of
platina wire netting. After lighting the wick and

waiting to see the platina netting become red hot, the
flames is blown out when the glowing of the wire

Artificial Mothers’ Milk. 129

netting, however, continues producing a gas known as
fumes of formic aldehyd. As soon as the fumes
are strongly noticeable to our smelling organ, then
the desired effect has been attained. The lamp is an
invention of Professor ‘Tollens, of Gcettingen, and
may be procured through Messrs. Eimer & Amend,
205 Third avenue, New York city.

CHAPTER XI.
The Wormal Dairy.

While no single part or ingredient of human food
is of greater or equal importance and merits in its
production in a higher degree strict supervision, yet
none is consumed with a greater indifference as to its
origin and pureness than cow’s milk.

Considering the great advancements in the techni-
cal and scientific parts of dairying during the last
decade, it is strange that the production of healthful
infants’ milk should have been so signally neglected.
There exists no doubt to-day but what cow’s milk is
the best natural substitute for mother’s milk and the
best food for a child after weaning. Even if it were
true that asses’ milk would be preferable, there is too
little of it; or, if goat’s milk were preferable on ac-
count of this animal’s freedom from tuberculosis, yet
the disagreeable taint peculiar to this milk, arising
from the capronine it contains, makes it undesirable
to most people, so that if there are other mammals
whose milk, in its composition, comes closer to
mother’s milk, yet they are not of a kind either to
furnish a sufficiency for our needs or they are not so
domesticated as to allow us to draw it.

The conditions for the: production of a healthy
uulk start with the selection of the cow, the feed she

The Normal Dairy. 131

receives, the degree of cleanliness she is kept 1n,
and in the treatment given at the hands of the dairy-
man.

As villages grew into towns and towns into cities
there would be found everywhere a class of people
that offered encouragement to the maintaining of
one or more dairies in close vicinity to the urban popu-
lation. In many of the larger cities of the old conti-
nent dairy establishments had been maintained ever
since the beginning of the present century, and,
although they did not furnish anything else but
raw milk, such as was drawn from the cows, yet the
choice feeding and cleanliness practiced by these
dairies, which were under the daily inspection of the
patrons, insured a degree of confidence in the pure-
ness of the product which allowed the dairyman to
charge such prices for his milk as would liberally re-
imburse him for the extra outlay encountered. Con-
ditions allied to the mammoth growth of our modern
cities made it, however, inipossible to increase the
number of these useful establishments, or even to
prolong the existence of the old ones. The high
value of building lots on one side, the hygienic ob-
jections to the accummulation of manure and the
difficulty to dispose of this valuable residue at a profit
on the other, have made these dairies disappear. The
control of quality of the milk that was then exercised
by the patrons now passed into the hands of the
health authorities and the police, and was extended
to all milk furnished for consumption, and it seemed

132 A New Dairy Industry.

as if we had reached the boundary of the influence
which we could exercise over the quality of market-
able milk. We shall not here investigate what degree
of efficiency this control has reached in general, or
if it be sufficient to guarantee a fair quality for the
milk of general consumption ; as soon, however, as we
come to the point to look at milk as a substitute for
mother’s milk, as a food for the new born-babe, we
will from the perusal of the foregoing chapters agree
that the present methods of control are of a glaring
inefficiency.

It is, however, to be borne in mind that no change
of method or added severity will be able to furnish
the guarantee of pureness, which is so desirable, as long
as milk has to pass through so many hands before it
reaches the little consumer’s mouth, and, that, at the
time of its passing the milk inspector’s test, it 1s only
halfway, as it were, on the road which is strewn with
possibilities of infection. If cow’s milk is to be con-
sidered the only healthy substitute for the mother’s
breast, then our best efforts should be directed to pro-
duce this in the best form attainable. That no great
success has been recorded, hitherto, in this direction
may be largely attributed to the fact, that the difficul-
ties to be overcome are located in so many different
fields of work. Most farmers and dairy engineers lack
entirely the necessary medical knowledge, and often,
also, the support of the medical men, while the
physician, if he manages to keep up with the com-
plexity of tasks before him, is seldom in a position to

ww

The Normal Dairy. 133

study the agricultural parts of the question or grapple
with the problems of technical dairying.

Every branch of production has, in its expanding
development, been forced to acknowledge the sound-
ness of the principle of division of labor, yet if we
recapitulate what has been said about the necessary
supervision of the physical condition of the animals
furnishing the milk, about the necessity of sterilizing
it immediately after drawing, and about the pollution
it is exposed to by unclean handling before consump-
tion, we will reach the conclusion that the production
of infants’ milk is an exception to this rule of divi-
sion of labor, and that no guarantee of pureness and
absolute healthfulness can be expected or given wz/ess
the entire process of production, from the cow’s
mouth to the baby’s bottle, is covered by one and the
same responsibility, and controlled in every stage of
handling by those only competent to do so: the phy-
sicians and the veterinarian of the neighborhood.

We have seen that the purpose of sterilizing milk
is not only to give it keeping qualities by the deaden-
ing of all germs, also those of disease, but by this act
to make it healthy. ‘The demand that sterilized milk

exclusively should be sold and used for the nourish-
ment of infants and children is a just demand, be-
cause the delicate texture of the infant’s intestines
more easily gives way before the irritations produced
by the bacteria and their exsudations. Besides, the
experiences of late years have forced upon us the

painful conviction that not infrequently there lurks
10

134 A New Dairy Industry.

danger to health and life in the consumption of un-
sterilized or raw milk by the transfer of germs of dis-
ease, . This. experience: is) tobe, reprettedysogmmel
the more, as its recognition 1s connected with the fact
that this danger is inherent also to the progressive
development of our dairying industry, or at least,
that it is spread by it. There is no doubt but that
creameries, on the plan of association, are liable to
spread disease ; that they may be, and have been, the
medium to cause smaller epidemics, such as of typhus,
scarlet fever, etc., even though they possess all advan-
tages of centralization and co-operation, they are,
however, not exempt from the great drawback which
adheres to all large institutions for distributing food-
stuffs: the wholesale spreading and distributing of
disease.

But we need, most decidedly, protection against
such danger, and need it more particularly at such
times when the spreading of a disease has gained
larger dimensions, when the epidemic is rampant in
the houses of our ‘cities and infection lurks behind
every imaginable vehicle. Ever since the study of
bacteriology has taught us that contageous diseases
are spread by bacteria or other low organisins, there
has been research on foot to investigate the roads on
which these infections move. Contrary to the former
belief that it was the local sanitary condition alone
that promoted a spreading, one has now cast suspicion
on the foods and beverages—water and milk—being

The Normal Dairy. 135

of universal consumption as the most likely promoters
of infection.

But even, if in case of such emergencies, the local
authorities should be able and competent to close such
dairies or creameries to whose door the spreading of
a disease has been brought home, this would not con-
stitute a remedy, because the damage has already been
done, as it is generally nimbler footed than the au-
thorities. It is, therefore, to the preventive measures
that we should turn our attention and efforts. More
certainly is this true in regard to milk when we re-
member that it is apt to convey not only the germs
of disease specific to mankind, but also some of those
of the bovine species.

It would lead us too far from our subject if we
should dwell on the methods that might be adopted
for the prevention of infection by the means of milk,
because, however urgently necessary they may be,
still they might prove but too lable in their execu-
tion to seriously hamper and discourage an industry
which it has taken the best efforts of the farmer, the
scientist and the statesman to advance to the position
of meritorious efficiency to which we have seen it
lifted within the last few years.

Recognizing the difficulties that lay in the way of
general disinfection of all milk brought to market we
should turn to the next best expedient that offers: to
produce and insure in the vicinity of every urban
population, and within a distance of easy control, a
certain quantity of milk especially reserved and

156 A New Dairy Industry.

treated for the consumption of infants. This idea
has been partially carried out in a number of places
where we hear of dairy farms furnishing ‘ certified
milk,” an article purporting to be better and cleaner
than other milk, and, as long as this certificate is one
of real merit and not merely an advertisement, this
milk is decidedly far superior to one of unknown
origin, and its production a token of a very laudable
spirit of enterprise—a step in the right direction—
even if we know, from the foregoing, that such milk
can lay no claim to being a healthy food for infants,
inasmuch as it lacks being brought closer in its con-
stituents to mothers’ milk.

For the above named reasons the establishinent of
dairy farms for the production of prepared infants’
milk, in close proximity to all urban populations, will,
in the near future, receive greater attention, not only
from the farmers, but, also, from the medical frater-
nity and the local authorities, from which parts they
should receive all encouragement proportionate to
the efficiency of their services.

The conditions to be exacted from such an estab-
lishment should bind the dairyman to the following
stipulations :

1. To use no milk from any cow until eight days
have elapsed after parturition; uor from any cow
six weeks before such event.

2. To use no milk from any cow in heat, off her
feed, sick or any ways deranged, nor whilst being
treated with strongly acting internal medicines.

The Normal Dairy. 157

3. To keep sick animals ina separate stable, tended
by a special attendant.

+. To use the milk of any cow for no longer a
period than seven months running.

». To keep parturitant cows separated from the
milking cows.

6. To keep neither horses, steers nor sheep in same
stable with milking cows.

7. To feed milking cows on the most approved
principles for avoiding acidity in milk, excluding all
refuse feed, such as wet brewers’ or distillers’ grains
or mash, adstringent oil cake or swill of any kind, and
to water cows with pure water.

S. To feed to cows daily a proper allowance of salt.

9. To avoid all sudden changes in feeding, particu-
larly from dry to green fodder and back, never to
pasture milking cows but on artificial pasture of
clovers and grasses, and to avoid all kind of feed or
fodder having a laxative effect.

10, To keep cows scrupulously clean in comforta-
ble, well ventilated stables, exercised, well bedded and
kindly treated.

11. To exclude from the milk the first five strip-
pings out of each teat at every milking.

12. To keep all milk free from any and all cheimi-
cal admixture or adulteration, such as salt, borax,
salicylic acid or others.

13. To keep no manure pile in close proximity of
stables.

14. To enforce utmost cleanliness from all persons

158 A New Dairy Industry.

engaged in milking, and handling milk, and to
enforce strictest abstinence from the use of tobacco
and liquor from all persons engaged in drawing, hand-
ling, preparing, or distributing milk.

15. ‘To stop delivery of milk or collection of empty
vessels to and from all premises where infectious
disease is known to exist.

16. To superintend with untiring vigilance the
cleansing and sterilizing by steam, hot water and soda
of all utensils and apparatus used in handling, prepar-
ing and conveying milk. .

17. To engage the services of a competent veteri-
narian for the frequent inspection and investigation
of the sanitary condition of the milk cows, and fur-
nish clean bill of health every month from the veteri-
narian for all cows whose milk is used in preparing
the normal infants’ milk.

18. To facilitate in every way, in all premises and
at all times, the thorough inspection of the entire es-
tablishment by members of a committee of the medi-
cal profession, or the local board of health.

It will be conceded that the proposed conditions for
the production of pure milk can easily be fulfilled
without incurring great expense, and this is a require-
inent that should not be lost sight of, for, in fixing
these stipulations, a reasonable limit to precautionary
measures must be admitted, without which, the con-
sequent considerable increase in cost of production
would tell on the price of the milk, tend to put it
beyond the reach of the poorer classes, and thus frus-

The Normal Dairy. iss)

trate to a considerable degree the good for which the
establishment had been created. It is well to remem-
ber that conditions which might appear ideal to the
medical mind may be absolutely impracticable of ex-
ecution.

However plain the detrimental effects of comimon
impure milk may be to the life in general, and to that
of infants in particular, the entire bearing of the
matter and the importance of ameliorating such con-
ditions is not recognized by the masses of the popu-
lation, nor will the public be found willing to pay a
higher price for infants’ milk as long as the entire
veszble amelioration would consist in a new-fangled
stopper on the bottle or in a colored label around its
neck.

The subtelty and the minuteness of the noxious
germs contained in ordinary cow’s milk, and the im-
possibility of furnishing a daily certificate of their
deadening or removal, based on the finding of a
chemical and a microscopical investigation, make this
business, in a great degree, one of confidence placed
by the public in the honesty of the dairyman. But
experience has shown that even the greatest honesty
on the part of the dairyman and his skill in steriliz-
ing is not in all cases sufficient to insure an untainted
milk to an infant, because all precautions are futile if
the sterilized milk, prior to its consumption, is left to
the manipulation of careless and unreliable persons.

This is one of the reasons why infants’ milk should
be furnished in hermetically closed small bottles of a

140 A New Dairy Industry.

shape to allow the adjusting of the feeding nipple
immediately after removing the stopper shortly before
warming and using the milk. Although small steril-
izing apparatus exist, and may be bought, yet, for
reasous previously demonstrated, they can by no
means be considered as giving the same security of a
dairying and sterilizing establishment, and German
scientists agree that the manufacture of infants’ milk
cannot be conducted with any degree of success in
the household of the consumer, or by parties not per-
fectly versed in the functions or properties of the dif-
ferent ingredients and equipped with the most perfect
apphances that will insure the production of an article
of uniform composition and merit.

Other reasons pointing toward the advisability of
entrusting a larger establishment with the manufac-
ture of infants’? milk are that—

1. By the use of the cream separator a large percent-
age of the most noxious germs are retained in the bowl
of the machine, imbedded in the separator slime.

2. The percentage of fat contained in the fresh
milk, to be converted into infants’ milk, can be ascer-
tained and regulated daily before and after manu-
facturing the infants’ milk.

3. All mixtures are performed with greater accurate-
ness and precision, because everything is done by
exact weight and measure, and not by table or tea-
spoonfuls.

4. All mixing, sterilizing and cleansing is done
more efficiently, quicker and cheaper.

The Normal Dairy. 141

5. All materials used are procured wholesale, at a
considerable reduction in price, which tells on the
price of the milk.

After reviewing the points which could make such
an establishment, or a number of them, a desirable
acquisition to the neighborhood of an urban popula-
tion, it is but fair to ascertain if this will, under
existing circumstances and conditions, equally be
a desirable undertaking for a dairy farmer. Binding
himself to the afore enumerated clauses, for the con-
duction of his establishment, he is certainly entitled
to the moral and efficient support of the authorities
and the board of health. ‘The guarantee of pureness,
which is given to the products of the establishment
by a constant or periodical supervision, is absolutely
necessary to guard the public from imposition, as well
as the dairyman from the appearance of a spurious
article, which would at once tend to destroy his un-
dertaking by discrediting normal infants’ milk
through the rapacity of unscrupulous rival parties.
For the same reason, the retailing of normal infants’
milk should not go through the channel of the small
milk trade, but through the establishment itself,
through a designated number of drug stores or large
milk traders. ‘This business is one of confidence,
because of the difficulty of daily testing the pure-
ness of its products, it is, therefore, natural that it be
undertaken by, or conceded to, only such parties who—
apart from their physical and financial ability to per-

142 A New Dairy Industry.

sonally superintend and foster it—have thoroughly
mastered the theoretical and technical parts of the
matter and can command the entire confidence of the
‘“‘ parties of the second part.” Onthe’ other hand, it
would be folly for a dairyman to undertake the fitting
out of a sterilizing establishment without the encour-
agement and support just mentioned; it seems, how-
ever, unnecessary to dwell longer on this subject ;
wherever undertaken, by the proper person and with
the proper appliances, the advantages that may
accrue to the sanitary condition and the welfare of
the population it would serve, have been sponta-
neously recognized. As an instance I will mention
that it is a well established fact that since the estab-
lishment of the dairy of Mr. Bolle, in the German
capital, the morality of the infants has been lowered
twenty-five. per cent.

As to general rules for the location of such an es-
tablishment, they will, in a great measure, always be
govered by local conditions, it should, however, cer-
ly not be located at a greater distance from the popu-
lation which consumes its products, than will allow of
an easy supervision and rapid transportation. This
distance will be regulated, in a manner, by the value
of land in the vicinity of the city or town it would
have to serve. The advantages which close prox-
imity may confer are entirely lost if the price of the
milk has to be raised to meet the extra expense of
high rents on land, and as long as transportation can
be expeditously carried on, there need exist no other

The Normal Dairy. 143

limit to the distance but that set by the possibility of
effective medical control of the establishment.

As regards transportion, it is well to remember
that bottles with normal milk must never be filled to
the brim, as part of the milk would boil out during
sterilization; they will, therefore, not stand pro-
tracted shaking on rough roads as raw milk would,
because the butter fat easily collects in the neck of
the bottle and butters out.

In the time of old town dairies, a considerable in-

Nef ni

Fig. 22—SIMMONTHAL SWI

i Wi;
SS BULL.
fluence was accorded to the breed of cattle which
should be kept by such furnishing milk for infants;
on the old continent, England excepted, it was gen-
erally believed that the Alpine breeds were the
healthiest, and, therefore, the only proper breeds to
furnish such milk; since we have, however, learned
to covert the milk of any healthy cow into a milk,
which, in all its nourishing constituants, is identical
to the human milk, irrespective of the relative pro-
portions contained thereof in cow’s milk, this ques-

[44 A New Dairy Industry.

tion of breeds has lost a great deal of its importance,
the main requsite now being: a healthy cow.

The relation of fat to casein and of total percent-
age of solids to that of albumen is, however, a varia-
ble quantity in the different breeds, and should be
studied and taken into account when planning the
manufacture of normal infants’ milk. The work of
a number of experiment stations on this line has been
invaluable in determining the respective percentages
in the milk of the standard breeds of cattle.

The average composition found by analyses of
28,000 samples of milk was total solids, 12.68 per
cent.; fat, 3.91; solids, not fat, 8.77; specific gravity,
1.0318. When computed for an entire period of lac-
tation, the following figures were found for the re-
spective breeds:

The Normal Dairy.

|
1
|
!
|
i}
i
|
|
|

|
|

leciaee ; ; as : : ans P : es
| 2 8 = oe) oo 3 = Se = Span jecins
i D ~0 MS) o es Ay o } = @ 5 a) ) vg a5
BREED. ae ek ee YY O | 80 a0 CY) | BR of as le
}88 BS SOS Se 25) a5 AS gs Ss Bc
eres Sy > a fo) i) wet te
| 7, a = Ay eal er Sy oy Ay ra Ay S Ay a Ay : om a
: sa | est | : :
Holstein-Friesian.........| 182 7.62 | 12.89 | 9.07 | 3.46 | 3.39 | 4.84 | 0.735 | 0.540 | 22.65
| |
a |
PAN yar SIMI esetey ns eat oes even Ok ) 252 | 86.95 | 13.06 | 9.35 | 3.57 | 3.438 | 5.33 | 0.698 | 0.543 | 18.40
MOUSE Mee ist ster PR etre seeeee 23 84.60! | 15.40 | 9.80 | 5.6 3.91 / 5.150 | 0.743") OL618") 14-07
American Holderness..... 124 | 87.387 | 12.638 | 9.08 | 8.55 | 3.389 | 5:01 | 0.698 | 0.585.) 13.40

|
(SIMS TSC Var, Mane spire ar oraterasee 112 | 85.39 | 14.60 | 9.47 | 5.12 | 3.61 | 5.11 | 0.753 | 0.57 16.00
IDYeN OSV anes Ge erowEn oe Sits kee 72 | 86.26 | 13.77 | 9.60 | 4.15 | 3.76 | 5.07 | 0.760 | 0.595 | 12.65
ielsyfeso sel ens, aloe Big (ee REE 86.37 | 18.64 | 9.40 | 4.24 | 3.58 | 5.09 | 0.731 | 0.534 | 16.20

‘“ According to the above table the ash varies least among the above constituents of milk,

sugar next, then casein, and fat by far in excess of all, varying over four times as much as
casein.””

A New Dairy Industry.

146

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The Normal Dairy. 147

The following tables give the results of investiga-
tions by the New York Experiment Station for the
production of milk only, as the results for the sepa-
rate breeds materially differ when it comes to the
production of cream, butter and cheese.

Tabulated Summary Showing Relative Results of
Comparison for Different Breeds of Cattle with
Reference to Production of Milk. figures based on
Lowest results as 100.

|
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se ee 9 | S's °
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Relative amount of milk |
produced heme 144 | 172 | 100 | 135 | 199 | 127 | 152
Relative cost of milk. 117 | 114 | 145 -| 232) 100 | 189 | 120
Relative amount of milk | |
solids produced........| 125 | 151 | 100 | 139 | 162 | 134 | 150
Relation of per peat of |
AME SOILS? choos sacver, oe 107 | 108 |. 123 | 126 | 100 | 130 | 121
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Relative value of milk at! |
1.28 cents per Ib........| 144 | 171 | 100 | 135 | 199 | 127 | 142
Relative value of milk
based on solids at 9% |
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Relative value of milk ) |
based on fat at 26% . | .
ents wper Ibi. nc. ses | 116 | 1384 | 100 | 156 | 145 | 154 | 149
Relative apparent pont, “| / |
PROM Me TITANS. hrs as seule | 151 | 194-| 100 | 177 | 224 | 150 | 211
Relative actual profit | | | |
LER oyadly 10000 | Soe eee | 163 | 214 | 100 | 202 | 255 | 171 | 245

A New Dairy Industry.

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The Normal Dairy. 149

When we turn to the question as to which breed of
cows will be the most economical for the production
of the normal infants’ milk, we must bear in mind
that the constituants of the milk we should produce
are fixed quantities, and that no considerations of
preference for any particular breed should interfere in
the decision.

Considerable controversy has also arisen over the
physical condition of the cow, in respects to her
ability to produce a pure milk, unimpaired by such
changes as arise from the collateral functions of the
generative organs, the strictest doctrinarians advocat-
ing the exclusion of all animals in a state of preg-
nancy, and this exaction has beenand can be fulfilled
by dairy farmers situated in localities where cows
may be advantageously disposed of to the butcher
after finishing their period of lactation, but this con-
dition does, more generally, not prevail in the neigh-
borhood of those populations that stand in the most
urgent need of a normal dairy establishment and,
where the exactment of such a stipulation would
mean a loss of, perhaps, fifty per cent. on the value of
the cows and, correspondingly, demand the reimburse-
ment of this loss by an advance on the selling price
of the milk. .

As to feeding the cows, it should be made the rule
to feed only morning and evening and to avoid feed-
ing dry roughage during the time of milking.

Although the size and manner of construction of

the stable, or barn, in which the cows are kept is not
uy

150 A New Dairy Industry.

“of a direct influence on the quality of the milk pro-
‘duced as long as it 1s well arranged, properly lighted
and ventilated, yet there are some reflections of im-
portance which should be considered in connection
therewith. Inthe columns of our agricultural and
dairying periodicals we frequently come across the dis-
cription of so called ‘‘ model barns,” the model part
of which varies, however, as to the point of view
from which the owner has started in erecting it.
Many of them consult only their own advantage,
others try to make their cattle comfortable, some try
to combine the interest of both owner and cattle,
very few, however, pay any regard to the interest the
consuming public may have in the construction of
the barn. A barn may be admirably planned for eco-
nomical management; when the cattle are, however,
fastened in stanchions on cramped platforms their
welfare has not entered on the ‘model’ arrangement,
or if a barn, with an otherwise faultless arrangement,
stores the manure in a cellar beneath it, then the
interest of the public has not been taken into account
in laying out the model part of this barn, because it
makes it unfit to produce pure and untainted milk,
such as we should insist on for the production of
normal infants’ milk.

When a farmer or dairyman has no other interests
to consult but his own, when building a new barn, he
is free to indulge in any eccentricities that may be
prompted by a variety of motives, some based on
practical experience and .economical calculations, »

The Normal Dairy. 151

others again, however, on motives far less meriting
of imitation. I always feel a genuine pity for the
possessor of a very large barn, a few of which I have
seen, and seen photographs and descriptions of many
more, particularly located in this country; they are,
in most cases, very creditable testimonials to the de-
signing carpenter’s skill, and pretty board and shingle
monuments to the owner’s length of purse, but as for
their usefulness and merit for an establishment pro-
ducing infants’ milk after the methods herein de-
scribed and under the supervision of or under contract
with a medical board, they should be entirely con-
demned. ‘The normal dairy must not only be able to
supply the requisite infants’? milk, it should also be
regulated in a manner to offer the greatest possible
security for maintaining this supply continuously,
because a sudden falling off from it might mean in-
terrupted development and serious inconvenience to
many, and, perhaps, death to some infants. This se-
curity is not found in the large barns or stables,
where a disaster may sweep off the entire productive
force in a few hours, or where an infectious disease
brought in by one animal may—while in its latent
period and, therefore, undetected—spread and infect
every animal in the whole herd. Therefore, when
there is a chance to do so, it is advisable to keep the
cows in separate barns, none to exceed thirty head.
Newly bought animals, if not coming from stables in
close proximity to the farm and from herds notort-
ously free from all disease, should be kept confined

152 A New Dairy Industry.

separately for a term of ten days. Whoever has had
a chance to experience the trouble which epidemic
abortion gives, its pugnacity and infectious character,
will never advocate the building of a mammoth barn.
Besides which, the limited number of cows mentioned
above is just the number to be well cared for by one
iman, and I have ever found that attendants will work
better and give more care when they know that the
responsibility for any neglect cannot be loaded onto
“the other fellow.”” A good man will be proud of
the good looks and thrift of. his animals, because he
knows that the credit for it is earned by himself alone.
All over the Old Continent the Swiss are renowned as
being the best milkers and attendants on cattle.
From my own experience, and from the testimony of
hundreds that employ them, it is a well merited re-
nown, so much so that in several countries any at-
tendant on milk cows is termed a ‘‘ Swiss.”’

Finally, the question may arise how is the dairy-

x)’

man, who intends taking in hand this branch of busi-
ness, to insure himself and his undertaking in these
times of hand to hand fight in competition against
the multitude of those who, though too indolent or
too careful to risk. any capital in a new and untried
industry at the start, yet fall upon it as on a legiti-
mate prey as soon as they see their neighbor making
a success of it. Unrestrained competition will, in all
instances, tend to lower the standard of efficiency
and merit in any product of general consumption,
the quality of which cannot be judged by the outer

-~

The Normal Dairy. 15:

appearance. If the advantages to be gained by an
urban population from the establishment of a normal
dairy are not recognized as meriting protection and
support, then the dairyman is located near the wrong
place. Notasingle instance has, however, come to
my knowledge of this ever happening. Quite the
contrary ; these establishments have, particularly in
Germany, multiplied rapidly, owing to the hearty and
effective support received at the hands of the medical
fraternity.

CHAPTER XII.

Conclusion.

However advantageous and promising an undertak-
ing may appear, yet exhaustive investigation and
calculations of cost of production, and _ probable
amount of sales, should form a principal factor in the
decision. The dairyman intending to take up this
industry, should first of all find out if the physicians
of the place take an active interest in the matter.
This is generally the case, as no doctor can afford to
ignore or treat the subject with indifference; moreover,
infants are, in most cases, the most ungrateful
patients they have. The next step is to find out the
number of residents who would, in all probability, be
found willing to pay a higher price for a healthy in-
fants’ milk. On an average we may calculate on
forty births a year for every 1,000 inhabitants. We
may further calculate that ten of these new-born in-
fants will be nourished with normal milk for the en-
tire first year, and twenty for a period of six months
only. In the second year of their lives, infants
should be able to take pure cow’s milk, this should,
however, always have been produced under observa-
tion of all precautionary measures mentioned hereto-
fore, and always be sterilized. Let us calculate that
for twenty children, in their second year, such steril-

Conclusion. 155

ized cow’s milk would be demanded, we would then
figure on a total daily demand per thousand inhabi-
tants, as follows:

10 Infants in their Ist year, at 0.75 qts. 7.5 qts.

10 «¢ uc - 6¢ Ist « a9 1.00 {as 10.0 «
pre itd eee De ets 1 OO” 20.8) | *

37.5 qts.

This would be the milk necessary for infants in
their first and second years, in many places, however,
the consumption of normal infants’ milk,and sterilized
cow’s milk, has risen to fifty quarts per 1,000 inhabi-
tants daily, owing to a demand, for dyspeptics, and
older children. From these quantities we may judge
that, even in smaller places, the establishment of the
manufacture of normal milk may be renumerative,
particularly as it may be sent to adjoining places
without spoiling. Experience has shown that in all
cases there has been a steady increase in the demand.
To encourage the introduction, medical men must be
furnished with the means of testing the normal milk
in their practice. Printed matter, setting forth the
merits of ‘the normal milk, should be mailed to all
families where an infant has been born, and an ar-
rangement can generally be made to receive the ad-
dress of such families from the office of registration.

In many instances the furnishing of normal milk
to poor mothers, is a favorite way of bestowing
charity, and checks should be printed for the receipt
of stated quantities of milk, to facilitate this, and to

156 A New Dairy Industry.

avoid the giving of cash, which is apt to be preverted
to other uses. It will be found convenient to deliver
the bottles in light wooden boxes, holding from fif-
teen to twenty-five bottles each, the number varying
with the size of the bottles.

Fig. 25—CLEANSING BRUSH.

Some trouble is experienced at the beginning with
the returning of the bottles and rubber caps, and
some strictness is required, on the part of the dairy-
man, to oblige the patrons to return the bottles clean,
or what this may mean to the consumer. We know
that real cleansing means the application of steam,
hot water, soda and the brush. This is a point of
the greatest importance. The return of clean bottles
must be insisted upon at all hazards. In connection
with this, and to illustrate the baneful effects of un-
restricted competition, I will mention my experience
when walking along Fifth avenue, New York City,

Conclusion. Par

in May of this year. Froma milk wagon, gorgeously
appointed, a clean-man was distributing dainty glass
jars with milk to the basements of different resi-
dences ; it struck me as a model arrangement, until
I saw the man return with a load of empty Jars.
They had not been cleaned after emptying out the
milk, and were in a state of disgusting filth and sour-
ness. I imagine that if this milkman would object
to receiving the bottles in this disgraceful condition
the family would speedily find another milkman,
less fanciful.

SUM ERANA ULURELEL
Besa) Wenn

mit |
i
ll,

i

i
\
H
i

Fig. 26—RINSING VAT.

As for the premises required by the establishment,
they should be of the same size as a creamery hand-
ling the same quantity of milk. There should cer-
tainly be four separate rooms, the first for the receiv-
ing vat, cooler, heater and separator; the second for
the mixing, weighing and bottling ; the third for the
sterilizer ; the fourth for the cleansing of bottles and
utensils. All floors should be cement laid, and on
the same level, so that trucks carrying milk or bottles

158 A New Dairy Industry.

may be wheeled from one room to the other without
obstruction. Ice house and storage should be close —
by.

The cost of putting up and fitting an establishment
of this kind can hardly be closely estimated for gen-
eral direction, as they will change for every locality ;
the principal items of expense may, however, figure
under the following:

Steam botler \ «84 cS nce lees ee
Babcock. fat testers) "2% 5 a ae | eee
Milk heater’ 2)-. 0.7 "2 7S Se a ee
Milk cooler = 2. 2 a. OO eee
Cream’ separator 4-4. . tlh ee
Two bottle cleaning mach ies i i ee See
Filling a pparatitis!5 tty.) ..207 ie eee ae
Sreness Reeth Oe og ee ae eee eee
Bacteria iti ater: eR RE 1c Sgt, MER Re Co ner
Table ‘and plattorm séalés (57. "Sis. 3 -; Soe
Bottles andimmbbericapss : © .\: . 250-00
Thermometer and other glass Beene a 2A WO
Mixing yates" - ae. lee np) ee
erraliee IESE ths <5 eee tee mesial

Packing cases, labels, printing, advertising ot Oe
Steam and water pipe brass, work. . » - . 120°00

There is no absolute necessity for a steam engine,
because the cream separator, which is the only ma-
chine used requiring power, can be bought with steam
turbine, an arrangement which, for our purposes,
must be recommended.

The price which the dairyman is to receive for nor-
mal milk will be regulated, in some degree, by the

Conclusion. , 159

price which common good cow’s milk is obtaining at
retail, and by the average amount of prosperity of the
place. Ina majority of cases the normal milk may
be manufactured and sold at an advance of from fifty
to seventy-five per cent. on the retail price of cow’s
milk, although, in many instances, double the price
of ordinary milk is obtained. It seems needless to
dwell on the necessity of a liberal supply of water for
the uses of the normal dairy, the cleaning of the bot-
tles alone requiring a considerable quantity. Where
cool spring water cannot be counted upon all the
year round, ice must be brought into requisition.
This will always be a necessity in warmer climates,
and it is just in these that the amelioration of exist-
ing conditions for the production of a healthy infants’
milk is the most urgent.

Fig. 27—COMBINED BRUSH AND RINSER.

Short courses of practical instruction will be or-
ganized, as purely theoretical instruction has proved

160 A New Dairy Industry.

inadequate to impart that degree of security which is
an indispensible condition to success for everyone
contemplating the manufacture of normal infants’
milk,

There can exist but little doubt that the near future
will bring into greater prominence the agitation now
so ably sustained by a number of scientists, who,
working on this field of investigation, are the truest
benefactors to infant mankind.

The enactment of stricter codes for milk inspection,
the rigid enforcement of those already existing, the
tuberculin test for all milk cattle, the pasteurization
or sterilization of all merchantable milk, and the
manufacture of artificial mothers’ milk, will soon be
demands in universal requisition ; it will be for the
enterprising and intelligent dairyman to watch his
chances, to keep abreast of the times he is living in,
by considering whether existing circumstances do not
warrant his embarking in this manufacture. Here is
the chance, so seldom offered in our profession, for
aman to lift himself above the great horde of com-
petitors, by intelligence and progressive energy in pro-
ducing an article, the success of which will depend on
the theoretical aud practical training of his mind and
business capacity, more than on his aptitude to hold
a plow, handle a pitchfork, or follow in the foot-
prints of his forefathers.

Conclusion. 16]

COMPARISON—WEIGHTS, MEASURES AND THER-

MOMETERS.

One American gallon is equal to 4 quarts (@ 2 pints.

One American gallon is equal to 8 pints @ 16 ounces.

One American gallon is equal to 125 ounces (@ 5
drachms.

One barrel holds 313 gallons.

One hogshead holds 63 gallons.

One tierce holds 42 gallons.

One puncheon holds 84 gallons.

One gallon is equal to 1,455 liter.

One gallon is equal to 3,785 cub. centmeter.

One gallon is equal to 10 pounds of water.

One Engl. Imp. gallon contains 277 cub. inches.

One ale gallon contains 282 cub. inches.

One wine gallon contains 231 cub. inches.

One dry gallon contains 268 8-10 cub. inches.

One bushel has 2,150 4-10 cub. inches.

One quart dry measure is equal to 23 pounds milk.

One quart dry measure is equal to 1 1-7 quart liquid
measure.

One normal quart weighs 2.15 pounds.

100 pounds of milk is equal to 47 quarts.

One pound Troy is equal to 12 ounces, each 5
drachms, each 3 scruples, each 20 grains.

162 A New Dairy Industry.

Fahrenheit. Reumur. Celsius.
EDT. 0 + 100.0 ey 550)
248.0 96.0 120.0
230.0 88.0 110.0
912.0 80.0 100.0
194.0 72.0 90.0
176.0 64.0 80.0
158.0 56.0 70.0
140.0 48.0 60.0
122.0 40.0 50.0
104.0 O20 40.0
86.0 24.0 30.0
68.0 16.0 20.0
50.0 8.0 10.0
32.0 0.0 0.0
1 4°0 aut) =— NO.
ee = 16:0 =?(.0
220 —= Any) —o0e

THE DAIRYMEN’S SUPPLY CO.

DAIRY ENGINEERS

= ANDES:

COMPLETE OUTFITTERS

MANUFACTURERS AND
FURNISHERS OF

Elpparatus and Supplies for Creamery and Dairy

No. 1937 Market Street
PHILADELPHIA, PA.

Star Milk Cooler Co.

ESSORS TO

EVANS & HEULINGS

MANUFACTURERS OF
THe “STAR”
MILK AERATOR AND COOLER

HADDONFIELD, N. J.

ALP nlA-DeLAaVAL

s DAIBT +
CREAN : SEPARATORS

MANUFACTURED BY THE

eL4v4aL SEPARATOR Go.
74 CORTLANDT STREET —
NEW YORK

The Vermont Farm Machine Co.
| MANUFACTURERS OF

SPECIAL DAIRY «-

AND

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