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21
upon the levels to which those terms relate. At the
Government Laboratory 2.75% of fat, and 8.5% of
non-fatty solids will both be "full." But neither of these
can be regarded as satisfactory. In St. James's 3.5% of
fat and 9.00% of non-fatty solids are regarded as "full,"
and also as legally "satisfactory." Then, milks which
reach the level of Dr. Bell's average, i.e.: Fat 3.83%
and non-fatty solids 9.00% are regarded as really full
measure, and as morally satisfactory. Milks containing
more than 12.83% of milk-solids are marked "excellent."
(c) In your penultimate sentence you say:—"The
non-fatty solids would be naturally lowered at the expense
of the fat." You will agree with me that, in general, one
thing cannot lose at the expense of another. What I
submit here is that the addition of fat mechanically displaces
part of the non-fatty solution. In that way, the
addition of fat lowers the percentage of non-fatty solids in
a given volume of milk, and lowers it in precisely the
same proportion as the addition of the same volume of
water would lower it by dilution. This, if you agree,
makes it that the fat gains at the expense of the non-fattv
solids.
9. Touching the advantages and disadvantages of judging
a milk analysis by the measure of its milk-solids in the
aggregate, or by the measure of its milk-solids—fatty or
non-fatty, disjunctively; we have four cases, i.e.-, a 2, a 3,
b 2, and b 3. To illustrate a frequent case, we take a 3, in
which two pints of good milk have been blended with one
pint of separated milk. We get such a result as:—Fat=
2.00%, non-fatty solids 9.5%. Here we have a milk whose fat
is distinctly deficient, but whose milk solids in the aggregate
are above the 11.25%. In a milk equal to the average of Bell's
235 milks, we get:—Fat 3.83%, non-fatty solids 9.00%.
Two pints of this mixed with one pint of separated milk
containing fat .26%, non-fatty solids 9.00%, yield a blend
which is slightly below the level for fat, but well above the
level for non-fatty solids. This yields fat 2.64%, non-fatty
solids 9.00%, = aggregate milk-solids 11.64%. How
are we to certify these cases ? As Analysts, we have no
evidence that these milks have been blended. We know that
mere stupidity or carelessness in distribution may give an
excess of cream to one customer, and a deficiency of cream to
another; and that, in this way, such case may occur without
fradulent intent on the part of the milk-seller. Now, the
sale of adulterated milk is a criminal offence. It is a fundamental
principle of English law, that an accused person is to
be deemed innocent until proved to be guilty. The Vendor