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17
Five specimens were taken from the Great Western
Railway Station (from wholesale purveyors), four of
which contained seven per cent. of cream, while one
contained only two per cent. of cream, the average
specific quality being 27.
I find the Companies professing to supply pare
Milk have no superiority over the best London dairies,
and this opinion is borne out by Mr. Chalmers Morton,
Dr. Voelcher, and Dr. Whitmore, who all concur, as
the result of their examination, that London milk is
superior to country milk. "As a rule;, says Dr.
Whitmore, "it contains more casein or cheesey matter,
and more butter than country milk; it is in fact a mere
question of careful and proper feeding."
In one of the suburban dairies, Messrs. Welford
and Son, Warwick Farm Dairy, I have invariably
found in the samples examined a high standard quality
of milk, viz.: more than 12 per cent. of cream, the
other constituents in the same proportions. Milk containing
only six per cent. of cream if compared with this
at 12, each costing 4d. per quart, shows the enormous
benefit of getting good milk at 4d per quart, rather
than milk having six per cent. of cream at less money.
Some kinds of milk are worth double in money than
others that contain but little of nutritive ingredients.
In some recent examinations of London milk by the
Medical Times and the British Medical Journal—
milk produced by London cow-keepers yielded on an
average 10 per cent. of cream, the country yielding
6½ per cent. of cream. Some specimens contained
33 per cent. of diluted water, making them not really
worth more than 2½d. per quart.
There is moreover some disadvantage in bringing
the milk long distances by rail; it must be often 10 or
12 hours old before delivery, and is then kept 8 or 10
hours more before it is consumed. It is to be feared