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7. Tuberculous cows with tuberculous udders are usually
in a state of advanced tuberculosis, but in any case a cow
with tuberculous udder should be slaughtered at once.
8. All calves to be fed from the first on sterilised milk.
The thoroughly sterilised milk of tuberculous cows might
be used for this purpose.
To avoid the other sources of deterioration which I have
mentioned :
9. The udder and milkers' hands should be kept absolutely
clean.
10. The milk cans or pails should be washed with boiling
water or sterilised by steam.
11. This milk should be cooled immediately after being
milked and its temperature kept below 40° F. until it is
treated in the dairy (by filtration, separation, sterilisation,
&c.).
12. Milk which has not been sterilised and which has
to be sent by rail from the dairy to a distance should be
kept by packing in ice or otherwise at a temperature below
40° F. if possible, until it reaches the consumer. The
same precautions with regard to cooling apply to all milk
which cannot be consumed within a few hours—say, 8 or
10 hours at the most—from the time of milking.
13. The authorities should be asked to regulate the
importation of foreign milk and dairy produce with the
view to ensure that the precautions above mentioned have
been duly taken to ensure the wholesomeness of these
products.
14. The authorities should be asked to find the means to
prosecute and punish adequately all kinds of neglect rendering
milk dangerous to health so as to place the farms
and dairies where proper precautions are taken on a fair
footing in the general competition.
Food Preservatives.
During the year several actions have been brought in the
courts in various parts of the country against the vendors of
milk, butter, &c., who have added either "boric-acid" or borax,
&c., as a preservative for these articles of food.
Some medical men of high standing state with perfect confidence
that the use of antiseptics in food is not only necessary,