. Breeder and sportsman. Horses. October 22, 1904] ©He gveefcev onto gppotrfcsmcm 13 milk and complaint is made that it is not yellow enough or has not enough "hody," and he ia afraid of losing a good customer, he is naturally tempted to either give that person a supply from near the top of a can, thus depriving some one else o[ cream which rightly belongs to him, or to do what he thinks his dishonest competi- tor is doing, whatever that may be. There is a great desire to get milk cheap, and it is not an unknown thing for cus- tomers, including hotels and private in- stitutions as we
. Breeder and sportsman. Horses. October 22, 1904] ©He gveefcev onto gppotrfcsmcm 13 milk and complaint is made that it is not yellow enough or has not enough "hody," and he ia afraid of losing a good customer, he is naturally tempted to either give that person a supply from near the top of a can, thus depriving some one else o[ cream which rightly belongs to him, or to do what he thinks his dishonest competi- tor is doing, whatever that may be. There is a great desire to get milk cheap, and it is not an unknown thing for cus- tomers, including hotels and private in- stitutions as well as private families, to demand such large measure for their money that the dealers feel compelled to "extend" the milk in order to meet these requirements and prevent loss of trade. Some are satisfied with the adulterated stuff, not knowing that the same amount of actual food, but no more and perhaps less, is being delivered in the large meas- ure than was formerly delivered in the small one. This explains how it some- times happens that milk is retailed in cities at less than the regular wholesale price. Persons too easily forget quality and think only of quantity. The only sensible thing for the housekeeper or other buyer of milk to do is to willingly pay a fair price and insist upon good milk in return. Buyers should remember that at the higheBt prices usual anywhere good milk is about as cheap an article of food aB can be purchased. It should also be borne in mind that milk can be contaminated as easily after delivery to the family or consumer as before and too often a milkman is blamed for bad milk or cream when it [was made so bv conditions over which he has no control. If left where dust can settle in it or flies have access to it, or if set in an ill-ventilated cellar or in a warm place, it is pretty certain to be in bad condition after a few hourB, no matter how good it was when delivered. Numerous well authenticated cases are known where customers have c
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Keywords: ., bookcentury1800, bookdecade1880, booksubjecthorses, bookyear1882
