c l^S AJs^C^ SF 258 )_ 5 ^ .N5 C4 Copy 1 EEPOET QUALITY OF THE MILK SUPPLY METROPOLITAN DISTRICT. 10 cVf. chandler, ph. t>., BY PROFESSOR or ANALYTICAL AND APPLIED CHEMISTRY, SCHOOL OF ]\aNES, COLUMBIA COLLEGE. lEXTBACT FROM THE FOURTH ANNUAL REPORT OF THE METROPOLITAN BOARD OF HEALTH.] NEW Y^ORK: D . A P P L E T N & COMPANY, 90, 93 & 94 GRAND STREET. 1870. ), 92 & CiA 4 ^ xfc ^- REPOKT ON THE QUALITY OF THE MILK-SUPPLY DURING THE YEAR 1869. Colonel Emmons Clark, Secretary of the Metropolitan Board of Health. Sir : The investigations witli regard to the quality of the milk-supply in the Metropolitan District, which were undertaken at the suggestion of Dr. Harris, the Sanitary Superintendent, have been continued during the past year, and I announce with great satisfaction that thus far no adulterant has been detected except water. I.— PUEE MILK. Milk consists of water holding in solution casein or cheese, lactine or sugar of milk, and various alkaline and earthy salts ; and in suspension, fatty matter, butter, in the form of myriads of semi-opaque globules, to which the color and opacity of milk are due. 1. TJie Average Composition of Pure Milk, according to Dr. Letheby, is : Water 86.00 Butter 3.90 Casein 4.10 Sugar 5.20 Salts 0.80 100.00 • 2. Complete Analysis of Milk hy Haidlen. Water 87.30 Butter 3.00 Casein 4.82 Sugar 4.39 Phosphate of Lime 0.230 Phosphate of Magnesia 0.042 Phosphate of Iron O.OOY Chloride of Potassium 0.144 Chloride of Sodium 0.024 Soda, combined with Casein 0.042 100.00 The specific gravity varies from 1.033 to 1.033, pure water being 1.000 The reaction is generally faintly alkaline. The composition of milk is, however, affected by a variety of circumstances, as the breed of the cow, her age, the age of her calf, nature of her food, time of milking, frequency of milking ; and it is even found that the last milk which comes down at a milking is richer in butter than that which is first drawn. This last-mentioned fact shows that the custom whicb prevails in some localities of driving the cow from bouse to house, and supplying the consumer with milk fresh from the udders is not quite equitable, as the last person supplied receives a richer milk than is given to the first customer. The following analyses illustrate these statements : 3. Milk from Different Breeds of Cows. Analyses by Vernois et Becquerel. Breed. Angus Belgian— Durham Bohemian Bretonne Charollais Durham, two analyses. Flamande Dutch, three analyses. Murzthal Normandy Paris, thirty analyses. . Swiss Tyrol Voigtland Average, 46 analyses . Water. 80.32 85.77 84.18 83.74 85.28 84.56 88.30 83.97 85.31 87.18 86.40 85.19 81.74 84.99 85.76 Butter. 9.88 6.22 6.34 5.70 6.42 6.41 8.72 6.84 6.28 3.24 3.61 7.08 7.96 5.14 4.51 Casein. 5.28 4.06 3.87 5.37 4.12 4.37 3.37 4.21 3.14 4.76 5.21 2.55 4.95 4.56 Sugar. 3.73 3.29 4.96 4.55 3.49 3.97 4.03 4.aj 4.62 4.21 4.10 4.59 4.83 4.62 4.15 Salts. 0.72 0.67 0.64 0.62 0.68 0.68 0.54 0.61 0.64 0.60 0.66 0.56 0.50 0.68 0.65 t. Effect of Food on tho. Quality of Milk. Analyses by Chevalier. Carrots. Beets. Water 86.67 86.87 Butter 3.08 3.75 Casein 4.20 3.75 Sugar 5.30 5.95 Salts 0.75 0.68 100.00 100.00 Difference in Morning and Eveniny Milk. Averages of many Analyses by Alex. Midler. Morning. Evening. Water 87.43 86.87 Butter 3.77 4.32 Casein 3.40 3.44 Sugar 4.67 4.66 Salts 0.73 0.71 100.00 100.00 Methods of Analysis. 1. The water is determined by evaporating a weighed quantity of milk, either alone or soaked up in a knowu weight of pure, fine quartz sand. The residue is carefully dried at 212° F., and weighed. The loss in weight repre- sents the water, while the residue includes all the solid constituents. 2. The salts are determined by carefully .burning ofi"the combustible portion of the solid residue obtained by evaporation, and weighing the incombustible ash. 3. The butter and casein are determined by coagulating the milk with a few drops of acetic acid, boiling, washing the precipitate with water, and finally separating the butter with ether, leaving the casein pure. On evaporating the ether, the butter is left behind, or the butter may be extracted by ether from the residue obtained by the evaporation of a quantity of milk, soaked up in sand. 4. The sugar is generally determined l)y deducting the sum of the other constituents from 100. It may be directly determined by the polariscope, after the removal of the casein and butter, or it may be determined by an alkaline solution of copper. II.— THE ADULTERATION OF MILK. Numerous substances are mentioned as having been used, or as supposed to be used, for adulterating milk. Prominent among these are : 1. Water. — Adulteration with this substance is generally detected by the specific gravity of the milk. Pure milk varies in specific gravity from 1.023 to 1.034, water being represented by 1.000. Milk is heavier than water, on ac- count of the casein, sugar, and salts, which it holds in solution. Butter, on the other hand, is lighter than water, therefore the specific gravity of milk increases with the percentage of casein, sugar, and salts, while it diminishes with the per- centages of water or butter. It is found that good milk generally has a specific gravity of from 1.029 to 1.032. In testing milk the lower number is selected as a fair gravity for pure milk ; and whenever the gravity falls below this num- ber the milk may be considered as containing an excess of water, and conse- quently poor in quality or adulterated. An instrument, called a galactometer, has been devised by Dinocourt, for the purpose of testing the quality of milk. It is simply an areometer, so graduated that 100 on the scale represents pure milk, or the gravity 1.029, while represents pure water or gravity 1.000, the space between being divided into 100 parts. The numbers on the scale repre- sent, therefore, the percentages of pure milk. Skimmed milk, having been deprived of most of its butter, is heavier than whole milk. By skimming the milk before testing it with the galactometer, the error caused by the butter is eliminated. In this case, however, the mark for 100, or "^pure milk, must be placed lower down on the instrument, as pure milk, liaving a specific gravity of 1.029, would after being skinnned, have a gravity of about 1.033, The 100° mark for skimmed milk is, therefore, fixed at this point. The lactometer is a simple tube closed at the lower end, and graduated in hundredths. It is designed to measui'c the quantity of cream which rises on the milk. By using the two instruments together, the f/alacto?neter aud the lactometer, very satisfactoiy conclusions with regard to the quality of milk can be formed. A perfectly reliable method, though more laborious, is to actually determine the percentage of water in the milk, by evaporating a weighed quantity, and care- fully drying the residue at 212° F. If a milk loses more than 88 per cent, of 6 water, having less than 12 per cent, of solids, it may be safely pronounced to be adulterated with water, 2. Chalk. — This substance is generally supposed to be extensively used to neutralize the acidity in soured milk, and to produce thickness and opacity, thus concealing dilution with water. It is easily detected, as it is deposited on standing, and can then be recognized by its effervescing with dilute acids. I have never detected it in any sample of milk examined. Its presence would also be shown in a milk analysis, by the unusual amount of ash. 3. Flour, starch, emulsions of almonds, or hemp-seed, etc., are said to be used to thicken milk, and neutralize the blue color caused by dilution. They were not found in any of our samples. 4. Sugar, gum, dextrin and borax, to increase specific gravity. 5. Turmeric and annatto, to hide the blue color. 6. Cerebral matter, shee'p's brains, to thicken watered milk, easily de- tected by the microscope, and by its depositing a peculiar white sediment on standing. 7. Carbonate or bicarbonate of soda, to neutralize acidity. Detected by the increase in the quantity of ash, or better by the effervescence of the ash with acids. III.— THE MILK SUPPLIED TO CONSUMERS IN THE METROPOLITAN DISTRICT Two hundred and ninety-seven specimens of the milk supplied to consumers in the Metropolitan District have been submitted to chemical examination. Of these forty-five were seized while undergoing the process of dilution with water, two hundred and forty-five were purchased from the retail dealers, and seven were procured at one of the crowded cow-stables in Brooklyn. First Series of Analyses. — In the latter part of February, some milkmen were detected in the act of pouring a suspicious fluid, contained in milk-cans, into their milk. They were at once arrested, and taken, with their cans, about fiftv in number, to police headquarters. Samples from forty-five of the cans, which were placed in my hands for examination, gave the following results: Two cans contained water, not any too pure. Two cans contained water, clouded with a little milk, probably from having been pumped into cans which had contained milk. Four cans contained water to which considerable milk had been added, the specific gravity varying from 1.010 to 1.017, representing by the galactometer from 37 to 60 per cent, of milk. Nineteen cans contained milk, to which considerable water had been added, the specific gravity varying from 1.023 to 1.028, representing from 80 to 97 per cent, of milk. Eighteen cans contained pure milk, varying in specific gravity from 1.029 to 1.030. None of the samples contained any adulterant save water. The large pro- portion of pure milk is accounted for by the fact that the work of dilution Avas interrupted by the police. Second Series of Analyses. — During the months of June and July a system- atic examination of milk was organized, the samples being purchased from re- tail dealers in various portions of the Metropolitan District. Two hundred and ten samples were analyzed, the following determinations being made in each case : 1. The specific gravity. 2. The percentage of pure milk as shown by the galactometer. 3. The percentage of water. 4. The percentage of solid matter, including butter, casein, sugar of milk, saline constituents, etc. 5. Examination for adulterations. The results are herewith presented in tabular form, and from them we learn the following facts : 1. The specific gravity varies from 1.010 to 1.032, averaging 1.0208. 2. The percentage of pure milk, as shown by the galactometer, ranges from 37 to 110, averaging 12^. 3. The iiercentage of water varies from 83.57 to 94.17, averaging 89.89. 4. The percentage of solid constituents, the nutritive portion of the milk, varies from 5.83 to 16.43 per cent., averaging 10.11 5. No adulteration was found in a single instance, save water. Table I.— Milk Examinations during June and July, 1869. DEALER. ADDRESS. o oi II go u [^ bo «« gS MS 497 Pearl Street 87.79 90.14 82.42 88.80 88.12 91.18 89.68 88.33 89.00 88.11 87.84 89.41 86.17 85.22 86.71 82.97 88.72 88.38 89.41 90.09 87.73 90.15 90.81 88.26 88.76 89.01 88.43 89.11 90.89 88.85 89.51 89.13 85.55 87.79 87.81 88.78 88.36 89.89 12.21 14 Franklin 1.029 1.029 1.032 1.029 1.020 1.025 1.025 1.020 1.020 1.025 1.025 1.025 1.025 1.022 1.022 1.025 1.025 1.025 1.020 1.026 1.025 1.018 1.020 1.022 1.025 1.026 1.020 1.025 1.020 1.023 1.023 1.025 1.025 1.025 1.025 1.027 1.022 98 98 106 98 70 86 86 70 70 86 86 86 86 76 76 86 86 86 70 90 86 63 70 76 86 90 70 86 70 80 80 86 86 86 86. 93 76 9.86 D. & A. Boseke 61 Baxter 17.58 13Mott 11.10 71 Park Place 11.88 Wm. Moller & Son. 524 Pearl 8.82 C.A.Emmet 21 Mott 10.32 Daniel Sulliran. . 67 Park Street 11.67 D. Driscoll 24 City Hall Place 11.00 Mrs. Horsey 136 Leonard 11.89 119 Mulberry 12.16 J.J. Geaby ... 22 Mulberry 10.59 13.83 J. Dellart 40Eldridge 14.78 J. Seeldy 36 Park 13.29 McS wyny 497 Pearl 17.03 A. Knauer 11.28 C. W. Dainty 234 Worth 11.62 H.Pentz 119 Baxter 10.59 A. Horr 263 Rivington 9.91 J. F. McDowell 92 Henry 12.28 F. McKenne 34 Pitt 9.85 J. McKulloch. Laurel Hill 9.19 72 Garrick 11.74 J. McDonald 103 Broome 11.24 169 Allen 10.99 J. Wittman 131 E. Houston 11.58 J. Watjen 34 2d Avenue 10.89 W. Doyle 79 Ludlow 9.11 51 Ludlow 11.15 106 Allen 10.49 J M Oest & Co. 16 2d Avenue 10.88 Peter Fick 230 6th Avenue 14.45 D F Reck 113 W. 10th 12.21 F. H. Rohers 58 6th Avenue 18 6th Avenue 12.29 H Pielke 11.22 4 6th Avenue 11.64 D. Hopmaun 22 Minetta Lane 10.11 , Milk Examinations — ( Continued). DEALER. ADDEESS. a a o !g O m SI og P F u S. M §■-3 a >> P55o Eh 26th Street and Tth Avenue. . 257 7th Avenue 1.027 1.025 93 86 89.26 87.93 87.43 87.46 88.28 88.43 87.63 87.57 88.43 89.18 89.27 90.14 90.37 86.27 83.57 88.90 87.22 87.78 10.74 12.07 ISO 7th Avenue 12.57 J. ilcCrady 1.025 1.025 1.025 1.028 1.025 1.024 1.022 1.020 1.020 1.023 1.027 1.025 1.020 1.025 1.024 1.012 1.025 1.020 1.023 1.025 1.027 1.025 1.023 1.020 1.022 1.027 1.019 1.022 1.020 1.02:3 1.018 1.018 1.025 1.018 1.025 1.025 1.020 1.012 1.017 1.018 1.018 1.023 1.013 1.014 1.015 1.021 1.017 1.0.31 1.0i4 1.015 1.022 1.010 1.023 1.021 1.017 1.016 1.020 1.017 1.020 1.020 1.015 1.020 1.020 1.019 1.023 1.015 1.015 1.018 1.015 1.017 1.015 1.018 86 86 86 96 86 83 76 70 70 80 93 86 70 86 83 44 86 70 80 86 93 86 80 70 76 93 66 76 70 80 63 63 86 63 86 86 70 44 60 63 63 80 47 50 53 73 60 ia3 83 53 76 56 80 73 60 56 70 60 70 70 53 70 70 66 80 53 53 63 53 60 53 63 12.54 21 7th Avenue 11.72 37 Greenwich Avenue 10.5 11th Avenue 11. .57 12.37 J W Steiubeck 63d Street and 2d Avenue. . . . 337 54th Street 13.43 Block & Co . • 11.58 1024 2d Avenue 10.83 1008 2d Avenue 10.73 Astoria 9.86 233 E. 5.3d Street 9.63 45th Street and Madison Ave. 46th Street and 4th Avenue. . 338 E. .58th Street 13.73 16.43 H Hallan 11.10 207 E. 36th Street 12.78 589 2d Avenue 12.22 6l8t Street near 2d Avenue. . 57th Street near 5th Avenue. 57th Street and 7th Avenue. . 813 7th Avenue 88.27 88.90 88.27 88.64 89.60 88.10 90.25 89.62 88.74 91.25 88.98 90.85 89.36 90.02 90.82 88.47 92.04 88.33 88.79 89.73 93.25 90.31 90.70 91.00 91.54 92.26 91.41 92.32 91.07 91.16 85.47 90.23 92..39 89.92 91.61 89.73 91.03 91.47 91.99 91..36 90.58 90.60 90.21 91.64 90.29 90.43 90..54 90.70 91.73 92.09 90.80 91.93 91.20 92.03 93.08 11.73 11.10 ]yiillg 790 7th Avenue 11.73 412 W. .50th Street 11.36 824 2d Avenue 10.40 863 2d Avenae 11.90 765 2d Avenue 9.75 681 2d Avenue 10.38 648 2d Avenue 11.26 82 7th Avenue 8.75 189 7th Avenue 11.03 V L Hulle 721 9lh Avenue 9.15 P. Brahnburg 683 9th Avenue 10.64 628 9th Avenue 9.98 558 9th Avenue 469 9th Avenue 9.18 11.53 315 9th Avenue 7.96 183 9th Avenue 11.67 2 9th Avenue 11.21 518 10th Avenue 10.27 Fi^^ht 500 10th Avenue 6.75 368 10th Avenue 9.69 327 10th Avenue 9.30 263 10th Avenue 9.00 242 10th Avenue 8.46 J. O. Sullivan 1.53 10th Avenue 7.74 770 Greenwich 8.59 744 11th Avenue 7.68 673 4th Avenue 609 10th Avenue 8.93 8.84 517 10th Avenue 14.53 422 10th Avenue 9.78 153 10th Avenue 7.61 118 9th Avenue 10.08 160 8th Avenue 8.39 John Maurer 997 Ist Avenue 10.27 839 1st Avenue 8.98 jj Rick 815 1st Avenue 8.53 547 Ist Aveniie 8.01 445 1st Avenue 8.64 429 1st Avenue 9.42 .383 1st Avenue 9.40 319 1st Avenue 9.79 222 1st Avenue 836 201 1st Avenue 9.71 146 1st Avenue 9.57 115 1st Avenue 9.46 A Schulz 96 1st Avenue 9.30 60 1st Avenue 8.28 26 Ist Avenue 7.91 A Schulte. 9.20 John Thiel 207 Avenue A 8.07 8.80 7.97 John Hoopner 41 Avenue A 6.92 M'ilh Exam ina tions — ( Con t inu ed) . DEALER. H. &P. Then.... Mrs. Surman Henry Bartell Behyl Meyer & Co r Corkersburg. Christ. SDes Peter Baker P. Ahleim John Ricken , Riese & Brother Will. Barkler J. Cabbengcr John Holsten Peter Kooney H. Kinkau F. Brohel , A. Moeller P. Schmidt OttoH. Coop Will. Kat^iu H. Deveuder L. Balor C.Fisher J. G. Gerdes D. H. Schulz G. E. Wehmann H. F. Cordes H. Tiencheu II. F. Newman Ph. Fewring , W. Smith P. Intemann Newrenberg L. Walker D. Stowesand Wisschusen John Moss J. Balch M. Hertily J. P. Koplic C. Maerbeck P. Plyun G. F. Broggensen . . . J. McDonald Wette D. McCarthey K. E. Euright J. H. Geptzen M. Henken M. Kelly Michael Landy Michael O'Connor. . . Philip Shelau Mrs. Pritching Jaggart J. M. Oest A. Spielmann C. Wolfart D. Leopold A. Kneble J. C. Reisen L. Remehardt Patrick O'Connor J. Pentar J. Haukam p E. Wehrenberg P. W. Sanders & Co. C. F. Wilken J. Priede Peter Peterson F. Fippinger J. Beek. ADDRESS. 22 Avenue A 175Suftolk 16 Suffolk 166 Avenue B 94 Avenue B 64 Avenne B 32 Avenue B 11 Avenue B 203 Avenue C 174 Avenue C 107 Avenue C 69 Avenue C 14 Avenue C 6 Avenue C 79 Pitt 54 Pitt 74 Avenue D 22 Avenue D 16 Avenue D 101 Columbia 74 Columbia 365 3d Avenue 245 3d Avenue 415 3d Avenue 478 3d Avenue 557 3d Avenue 605 3d Avenue 40 Franklin .39 Elm 66 W. Broadway , 7 Harnson 93 Elm 165 Avenue A 353 Greenwich 1 Lispenard 1.39 W. Broadway 97 W. Broadway 16 York 33 Leonard 1.33 Greenwich 26 Rector 145 Greenwich 135 Liberty 151 Washington 91 Greenwich 19 Albany Carlisle and Washington. 8 Morris 12 Greenwich 28 Greenwich 40 Greenwich 4 Morris 29 Washington 71 Washington 24 Morris 401 E. 18th Street 343 1st Avenue 303 1st Avenue 220 1st Avenue 275 1st Avenue 402 2d Avenue 318 E. 22d Street 407 E. 19th Street 206 Avenue A 224 Avenue A 512 E. 15th Street 227 E. 21st Street 361 2d Avenue 258 Avenue A 273 Avenue A 323 Avenue A 231 Avenue B 546 E. 11th Street 509 E. lllh Street F. Ebinger .' I 149 Avenue A.. 1.012 1.018 1.020 1.014 1.018 1.020 1.015 1.020 1.014 1.014 1.015 1.015 1.015 1.012 1.015 1.015 1.015 1.015 1.010 1.013 1.020 1.010 1.013 1.013 1.015 1.013 1.015 1.015 1.019 1.015 1.035 1.013 1.028 1.022 1.026 1.022 1.026 1.023 1.025 1.033 1.024 1.025 1.034 1.025 1.020 1.022 1.025 1.020 1.031 1.034 1.023 1.016 1.020 1.015 1.022 1.018 1.021 1.030 1.020 1.023 1.025 1.030 1.018 1.024 1.021 1.023 1.024 1.020 1.031 1.023 1.015 1.019 1.020 1.018 1.016 44 63 70 50 63 70 53 70 50 50 53 53 53 44 53 53 53 53 37 47 70 37 44 47 53 47 53 53 66 53 86 63 96 76 90 76 90 76 86 76 83 86 83 66 70 76 86 70 73 83 80 56 70 53 76 03 73 70 70 76 86 70 63 83 73 80 83 70 83 80 53 66 70 63 56 92.61 91.14 90.70 92.26 91.48 89.70 92.77 92.76 92.60 92.92 91.46 92.04 93.31 94.17 93.43 91.80 91.80 93.35 93.41 91.85 88.98 93.03 93.08 93.39 90.83 91.95 91.13 91.00 90.35 91.40 89.73 89.31 88.53 88.87 89.10 90.08 89.10 90.08 88.80 90.68 89.33 88.00 88.63 88.02 90.77 89.30 89.84 90.33 91.29 88.40 87.80 UXA 89.87 91.56 88.95 91.53 88.53 90.67 89.84 89.11 89.74 89.42 90.01 88.93 90.28 89.18 88.97 89.53 88.07 89.11 90.51 90.18 89.10 90.47 89.99 c -fa 7.39, 8.86 9.30 7.74 8.52 10.30 7.33 7.34 7.40 7.08 8.54 7.96 7.69 5.83 6.57 8.30 8.20 7.05 6.59 8.15 11.03 6.97 6.93 7.71 9.18 8.05 8.87 9.00 9.05 8.60 10.27 10.69 11.47 11.13 10.90 9.92 10.90 9.92 11 .2J 9.33 10.68 12.00 11.37 11.98 9.23 10.70 10.16 9.C7 8.71 11.60 13.30 8.46 10.13 8.44 11.05 8.47 11.47 9..33 10.16 10.89 10.26 10.58 9.99 11.07 9.72 10.83 11.03 10.47 11.93 10.89 9.49 9.S3 10.90 9.53 10.01 10 MilTc Examinations — {ContiniieiV). DEALER. ADDRESS. >> 1 O o nieL'5 t-coi-mi-ot-02'-i0'3;55 "=*'0^'*'~''2'7!'5^^'vJ'5'v{S'^2 ioioib»o«OQOco»n»Oir:iOi:-oo:05D;o .ioo»oio:dX)s^:d:o«ooio?0"^otp ooooooooooooooooo -oooooooooooooooo 05 CO 00 «4-l o Pi o o 02 ce I— i © •i-H pi m o M ■8:Hi!g SSSt-TOoSlfeCnOOSf-CCTTOCOCO •TTT-isili.-Tl't-CO-r^COOOi.Ol-T-loqi^CO 5D lO TjH lO ?o Ot\l^' lO m" in »n =o ^ t- «C t- t- . CO t- o in L- t* t- 00 t- 1- :d ^ t- lO I* o ■jsnna ff}l'>C?C3iinCOaDt-CD(NTH»nr-H-rHO"^(N •■T-HWrH-fJt-QOt-t-oo;oc:c:cnooocooi-OQO ■oiBaJO mmoOOOCD?DCO©ijin005-^tO-i-l-r^COOl5-iaSO'>H 5»t-oooi;'^r :S -^ h^ EhoS (N(N(N(NCO^t-t-t-t-; • t-£--^-t-t-l-|-^l-l.-(a5«J5^x> l-HT-