Observations on London milk : showing its unhealthy character, and poisonous adulterations : with remarks on the food of the cows, their pestilential places of confinement, with suggestions for remedying the evil / by H. Hodson Rugg.

  • Rugg, Henry Hodson.
Date:
[1850?]
Catalogue details

Licence: Public Domain Mark

Credit: Observations on London milk : showing its unhealthy character, and poisonous adulterations : with remarks on the food of the cows, their pestilential places of confinement, with suggestions for remedying the evil / by H. Hodson Rugg. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    country, to various adulterations. Water is the most com- mon of these. Would that itwere the worst—although London water is bad enough : but we have in Mr. Rugg’s book a list of abominations added to this pure food, whose names we would not mention but in the belief that the disgust which they must produce is a less evil than that of administering them to helpless infants and ehildren who have not yet shed their milk teeth. The brains of animals obtained from the foulest sources,—sugar of lead,—chalk,—starch,—treacle,—and annatto, are a few of the eompounds which when mixed with water are used to make the scanty supply of nulk from the London cow go further. It is time sometmng should be done to stop this system. Cow-sheds should be abolished in Lon- don. People should learn to analyze their milk and water. Mr. Rugg gives no directions on this head,—^but we are convinced a few simple rules would detect many of these adulterations. Above all, every effort should be made to obtain a supply of pure milk from the country without aUowing it to go through the hands of fraudulent London dealers. Would not the laws which apply to selling bad meat or fish be equally applicable to adulterated mdk?—Mr. Rugg deserves the thanks of the public for calling attention to this subject.—.ithenmm.
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