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96
When one considers the stages that milk has to pass
through before reaching the consumer—(1) at the farm, (2)
in transit, (3) in distribution at the locality, and (4) in the
house of the consumer, it is no wonder that it is often an
exceedingly impure article by the time it is consumed. Then
too, milk has been practically proved often to contain the
germs of certain diseases, such as Diphtheria, Scarlet Fever,
Typhoid Fever, Tuberculosis, and certain forms of sore throat
that has given rise to more or less widespread epidemics.
There is no definite bacteriological standard laid down in the
same way as the chemical one. but according to Dr. Lister, in
the New York Department of Health "Milk above the
temperature of 50 deg. Fahrenheit is there defined as
adulterated; and whenever found in the hands of dairymen,
carriers, dealers, or retailers, is liable to summary destruction."
In the following examinations it will be seen that Acidfast
bacilli were present in 3 samples; pointing to the
probability of Tuberculosis beiug present in the udder of one
or more cows from which the milk was derived. It must not
be forgotten, though, that the absence of these bacilli does
not prove the absence of the Tubercle, as the bacilli might not
be present in sufficient numbers ; and it has been found that
the inoculation of guinea-pigs with milk deposit has given
rise to Tubercle, although there were no signs of the Acid-fast
bacilli, on microscopical examination.
Pus cells or abscess matter were found in 7 of the 25
samples examined, which points to the probability of some of
the cows having some inflammatory affection of the udder.
Unless present in large quantities and in association with other
bacteria, probably no harm would result, but I can conceive
no benefit in drinking "matter," even if bovine. The milk
from these cows should not be mixed with other milk.