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51. In explanation of the foregoing Table, I should state that the
amount of cream largely varies in different samples of natural milk,
according to the functional activity of the animals, the period of lactation,
the quality of food, and other causes, It cannot, therefore, be exclusively
relied 011 as a test of richness or nutritive value. A milk rich in cream may
be skimmed, and remain rich in azotized or flesh-forming principles ; or it
may be diluted with half its quantity of water, and it might still appear
moderately rich in cream, although deprived of half its nutritive value.
These facts must be borne in mind in estimating the probable degree of
adulteration ; but they will not prevent the formation of a reasonable
judgment in most cases.
52. In order to avoid this source of error, I have preferred to take as
my guide the proportion of casein found in the milk. This is an ingredient
that cannot either be added or taken away without destroying the milk for
sale. It may be diluted with water; but then its deficiency becomes a test
of the adulteration.
53. Supposing, therefore, that the amount of casein in genuine milk is
54.3, it is clear that some of the specimens of milk in the Table were
diluted with at least an equal portion of water, The brackets, embracing
series of figures, denote that the specimens of milk represented by the
figures were bought at the same shop. No. 3 was supplied by the same
dealer (a cowkeeper), as Nos. 2 and 4. No. 3 was a rich, unadulterated
milk. No. 4 was fairly rich in cream, but poor in casein, and was probably
diluted in a moderate degree. No. 2 was rich in cream, like No. 3 originally,
but had been considerably reduced with water. Nos. 5, G and 7 had all
been skimmed, and watered very considerably. This seller had been
supplied by a wholesale dealer, who obtained his milk from the country.
No. 8 was probably one-third water, and No. 9 one-half. Nos. 10 and 11
had been skimmed and watered. The second specimen had been bought at
an interval of four days from the first, yet the two specimens were almost
identical in composition. The lactometer and specific gravity bottle had
evidently been used to regulate the quality. The retailer had been supplied
by a wholesale dealer. Nos. 12 and 13 had been skimmed, and the latter
watered. Nos. 14, 15 and 16 were of very inferior quality, and the adulteration
had been systematically regulated; but No. 17 was perhaps the
worst specimen of the lot. It was obtained from a shop in one of the
lowest streets of the district. This shop was kept by a man, who had a
cow house in an adjoining- district, and his agents were simply cheating,
very grossly, the poor people whom they supplied. No. 18 was rich in
cream, though deficient of casein. The specific gravity of the whey having
been extraordinarily high, I allowed it to stand until a considerable deposit
was formed, and on subjecting the deposit to a microscopic examination, I
detected starch granules; the only instance in which any other adulterating
ingredient than water was discovered. I am willing to believe that in this
case it might have been accidental.
Injurious Effects of the dilution of Milk on the Health of Infants.
54. It is pertinent to observe, that an effort has been made to prevent the
Legislature attaching penalties tq what has been called innocent or nonpoisonous
adulteration, of which the reduction of the strength of milk with
water is the most conspicuous example. The fallacy of the position
assumed by the supporters of this movement will be found obvious by this
consideration,—that supposing a given supply of milk to an infant be
reduced to one-half of its genuine strength by the milkman, and that the
nurse further reduce it one-third, by medical advice or otherwise, to bring it
down to the standard of mother's milk, acting upon the rule that mother's
milk is one-third less rich than ordinary cow's milk, it would happen that
the poor infant, defrauded of its nourishment, would gradually pine and die.