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which were discussed were the results of Dr. Corry Mann's researches,
conducted at the request of the Medical Research Council. Dr. Mann
found as a result of investigations into schoolboys diet extending
over three years, that the addition of a pint of milk per day definitely
caused an addition to weight and height which was not observed in the
boys who had not received the milk. The importance, therefore, of
milk in the diet of growing school children is amply demonstrated.
Dr. Harriette Chick, in an extremely able paper, showed how cow's milk
was a perfect food, and that it contained a high proportion of lime salts
which are so necessary for human nutrition. In regard to vitamins, it
was shown that the amount of vitamins A and D (anti-rachitic) would
be reduced in the milk of a cow which had been stall fed for a considerable
time. In order that the milk may be rich in those vitamins the cow must
be exposed to plenty of sunlight.
With regard to tuberculosis it was stated that about 40 per cent. of
dairy cows in the country would probably be found to react to the
tuberculin test.
Of milk samples examined for tubercle bacilli the proportion showing
T.B. present varied greatly throughout the country; in London, 5 per
cent., Birmingham 8.1 per cent., Liverpool 10 per cent., Plymouth
as high as 18 per cent. showed T.B., while Cardiff had T.B. in only 1.9
per cent. The average over all shows that 6.6 per cent. of our total
milk supply is tainted with tubercle.
* On the question of milk as an infective agent in causing tuberculosis,
it was reported that the most recent researches showed that 38 per cent.
of non-pulmonary cases of tuberculosis in children under five years were
caused by tubercle of bovine origin. There is therefore still need for
fresh efforts to attain tubercle-free milk by encouraging the public to
purchase the various grades of milk which are now produced under the
certificate of the Ministry of Health, certified, Grade A (tuberculin tested).
It seemed that at the present time, when milk certified to be free from
tubercle was not within the reach of all, we should pin our faith to
milk which had been carefully pasteurized. Pasteurisation destroys all
micro-organisms which may be present, but leaves the qualities of the
milk unimpaired.
Milk and Dairies Order 1926.
This Order is made by the Minister of Health under Section 1 of the
Milk and Dairies Act, 1915, which came into force on 1st September, 1925.
The issue of the Order was foreshadowed in a report on the Act which was