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into the system. When added to milk it is done indiscriminately by farmer, wholesale
dealer and retail dealer. Neither of these take the trouble to find out what is
the least quantity that will prevent the milk decomposing. When the farmer has
added the preservatve, he does not inform the wholesale dealer that the milk contains
any preservative. The latter therefore, adds perhaps, a similar preservative.
When the milk reaches the retail milk vendor, as he has had no notice that the milk
contains preservative, he, of his own accord adds another quantity of either the same
preservative, or a preservative of a different kind. During the hot weather it is
therefore, possible, that preservatives have been added to the milk on three different
occasions. On account of the cool summer there was not so much Boracic Acid added
to milk as in previous years in this district. The addition of Formalin seems to have,
however, increased.
Leaving the healthy adult out of the question for the moment, I do not think
that anyone can justify the addition of even the smallest quantity of preservative to
milk, that is either given to infants or to the sick, for whom, in many cases, it
constitutes by far the most important, if not the only source of nourishment. In
this district, where we know what a large percentage of the infants are brought up
entirely upon cow's milk, no one knows, to what extent the addition of preservatives
is responsible for the infantile mortality. In these cases, as the infants become
older and naturally drink a larger quantity of milk, the amount of preservatives
consumed must be enormous. It is true that the addition of a small quantity of
the preservative prevents the decomposition of the milk, and that the consumption
of such sour milk is a frequent cause of Summer Diarrhoea. The preservative
hinders the development of the micro-organisms that cause decomposition, therefore,
when introduced into the human body it cannot behave indifferently to living matter,
and must exert a deleterious influence upon the cells which are engaged in the secretion
of digestive juices.
The addition of preservatives to milk is likely to tend to uncleanly methods in
collection and storage. It is curious, but undoubtedly true, as far as my experience
goes, that the dirtiest man on the milkman's premises is the one that is responsible
for milking the cows. We can take proceedings for dirty milk utensils on the premises,
but there is no remedy against the "cowman," whose hands are far dirtier
than it is possible for any milk utensil to become. Frequently when I have visited
the various cowsheds in the district it would be mere guess-work to give any idea
when his hands were last washed properly. Some of the milk analysed is found to
be in a filtlhy condition. Particles of manure, hay, straw, and insects are often seen
when the milk is poured out of the sample bottles. As dirty milk decomposes far
quicker than clean milk, the presence of preservatives should tend to raise suspicion
as to its cleanliness.
Some well-known dairy companies do not use any preservatives. Indeed, it is
unreasonable that the public should be drugged against their will and in ignorance
that they are being so drugged.