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that the faults of old London dairymen are now
practised by country farmers, viz.: taking off the cream
before sending it up to London, or so managing the
feeding that cows produce quantity rather than quality.
In carrying the analysis beyond the rough and
ready test, I have ascertained by a more complete
analysis, as in the table X., (under the direction
of Dr. Muter, Analytical Chemist to the Food Journal)
what are the proportionate quantities of other nutritive
matter, viz.: the butter, casein, or cheesey matter,
sugar of milk, and mineral ingredients,— those which
give milk its well known value as an article of
nutrition either for the infant, invalid, or adult.
The tables VIII. & IX. show the result of milk testings,
and the quantities supplied to families in poor
and rich neighbourhoods. The worst examples are too
often found in shops of poor neighbourhoods, thickly
populated. It will be seen that the higher class families
consume ten times more than is supplied to the working
man's family.
The working class suffer many disadvantages in
their milk supply. Firstly, parents err in not being
sufficiently aware of the economy and necessity of a good
supply of milk for their young and growing offspring,
and too frequently they are ignorant of the various
forms in which it may be used as an article of nourishing
diet. Dr. Edward Smith, in a Report to the Privy
Council, 1864, found the average quantity of milk consumed
by each adult in Bethnal Green to be 1½ ounce
per week only, and the lower class in Paddington is not
at present much more abundantly supplied. Secondly,
milk they do provide is too frequently, as shown by table
50, diluted with 30 per cent. of water. There is
even a third disadvantage to the poor, that large dairies
professing to give genuine milk are not willing to supply
the more humble class of customers who consume less