{"1": {"fulltext": "A STORY\\nOF\\nEFFORT\\nAND\\nACHIEVEMENT\\nWith an\\nIntroduction by\\nPublished by\\nALEX. CAMPBELL\\nMILK COMPANY\\n802 Fulion Street\\nBorough of Brooklyn\\nNew York, N. Y.\\n1899\\nPresident of the\\nAlex. Campbell\\nMilk Co.", "height": "3462", "width": "2189", "jp2-path": "raisingstandards00camp_0001.jp2"}, "2": {"fulltext": "ACKNOWLEDGMENT.\\nIn the compilation of this work, liberal use\\nhas been made of the State Reports of the Depart-\\nment of Agriculture, the Farmer s Bulletins\\nissued by the same department, and \u00e2\u0096\u00a0The Con-\\nnection Between Milk Supply and Disease and\\nMilk Supply and Mortality, by Wm. M.\\nBabbott, as also the current writings of medical\\nauthorities on the subject.\\nPress of John B. Watkins\\n9-15 Murray St., N. Y.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0002.jp2"}, "3": {"fulltext": "RAISING THE STANDARD.\\nStory of Effort and achievement\\nWITHIN INTRODUCTION BY\\nALEXANDER CAMPBELL,\\nPRESIDENT OF THE ALEX. CAMPBELL MILK COMPANY\\nPUBLISHED BY\\nALEX. CAMPBELL MILK COMPANY,\\n802 Fulton Street, Borough of Brooklyn, New York, N. Y.\\n1899.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0003.jp2"}, "4": {"fulltext": "WO COPIES RECEIVED,\\nC88g\\nOi\\nRegister of Copyrights,\\n53807\\nCopyright by\\nAlexander Campbell,\\n802 Fulton Street, Borough of Brooklyn,\\nNew York, N. Y.\\nSECOND COPY,\\n*M Wo", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0004.jp2"}, "5": {"fulltext": "INTRODUCTION.\\nBy Alexander Campbell,\\nPRESIDENT OF THE ALEX CAMPBELL MILK COMPANY\\nIt is not often that one is privileged to take a retrospective\\nview covering a period of forty years devoted entirely to\\none branch of industry, yet at the close of the present year\\nI shall have been connected that length of time with the\\nmilk interests of Brooklyn.\\nDuring so long a period of business activity, one ob-\\nserves many changes in customs, fluctuations of public\\nopinion and revolutionary methods in the arts and sciences.\\nAmong these changes my keenest interest and sympathies\\nhave been associated with the production and delivery of a\\nhigher standard of milk to our city. To make a practical\\napplication of scientific facts, to surround with sanitary\\nsafeguards, and to raise this industry to the dignity which\\nits importance demands, has been the prevailing idea around\\nwhich these forty years have centered.\\nIf through many obstacles this idea was planted, nour-\\nished and grew into permanency if the evolution of public\\nsentiment has been accomplished through much labor and\\nperhaps less rapid growth than the mind of an enthusiast\\ncould wish yet it is with profound pleasure at the close of\\nthis period that I observe a general awakening of public\\ninterest, and renewed activity among scientific investigators\\nin this line of research all of which clothes the labors of\\nthe past with a supreme satisfaction and insures for the\\nfuture still greater advance.\\nThese pages are presented to the public with the hope\\nthat they will prove both interesting and instructive. A\\ncomparison of past and present methods, a presentation of\\nthe problem and how it has been solved by one company\\nmay lead to a further dissemination of knowledge, and open\\nthe way for more light upon a subject of paramount impor-\\ntance to the public welfare.\\nIn knowledge lies security, for the public will ultimately\\nreceive what it seriously demands.\\nALEX. CAMPBELL.\\nBrooklyn, N. Y., October 15th, 1899.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0005.jp2"}, "6": {"fulltext": "\u00e2\u0080\u00a2(Inscribed\\nto those Men,\\nwho, by precept and example\\nhelped to correct the abuses which\\nexisted in the City s\\n/milk Supply.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0006.jp2"}, "7": {"fulltext": "A\\nP FyE AMBLE,\\nWith foaming milk yott may your thirst assuage\\nA T eedful in infancy, tis good for age, 1\\nPope Leo.\\nHAT erstwhile, piquant sylph of the\\nmeadows, the milkmaid, has\\nstrayed behind, and is lost.\\nWas not she first cousin to\\nBo- Peep, who has given up tend-\\ning sheep as a failure, and, with\\nribbons fluttering from her dainty\\ninto the nameless by-paths of\\noff\\ncrook, has wandered\\nhistory?\\nBoth milk-maid and shepherdess are gone, and are known\\nto us only through nursery tradition, and by yellowed prints\\nrescued from old-time garrets.\\nThe milk-maid, we judge, was pleasing to the eye, and gos-\\nsip was wont to call her merry. She it was whose bare feet\\nfirst stirred the long grass, wet with dew before the sun had\\nscored the plain with lines of light and shade. Her short, blue\\ngown, caught to the waist at one side, afforded a glimpse of a\\nbright, red petticoat, her arms and bosom round and full, were\\nwarm with the lovely hues of health in one hand swung the\\nlittle three-legged milking stool, while the other held in place\\nthe shining pail, balanced on her shapely head. In truth a\\ngoodly picture on which to look.\\nShe it was who carolled with the lark. But that was later.\\nProbably after the cows had yielded up their creamy milk, with\\napproving grace to so charming a coax. For by recent obser-\\nvation we know the lark to be a sad lie-a-bed. But, when\\nhe did get his throat in order, it is certain that the merry milk-\\nmaid helped to swell his morning song of ectasy; and, all in\\nYe\\nEarlie\\nMilk-Mayde.\\nYe\\nI.arke.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0007.jp2"}, "8": {"fulltext": "Raising the Standard.\\nall the process of milking, in times gone by, was idyllic and de-\\nlightful.\\nBut her methods must have been crude, as, witness her\\nmode of carrying the milk-pail. Peace be to her splashes\\nBacterialogically speaking, which is a long word concern-\\ning very little things, perhaps regret at her taking off may be\\nmodified by resignation.\\nMil k Although milk can hardly be called a dry subject, the av-\\nsubject- erage reader may not consider it a fascinating one. Still, as\\nthe prosperous milkman said, it is remarkable what can be\\ngot out of it.\\nNot, replied his complaining customer, when one con-\\nsiders what is first put into it.\\nweaii There was certainly a period in the life of every one of us,\\nliked milk\\nonce when nothing on earth, nor in the heavens above, nor in the\\nwaters under the earth was of such absorbing interest as milk.\\nWe wanted milk, and lots of it. Morning, noon and night,\\nparticularly night, as every man s mother will tell him, milk,\\nmilk, nothing but milk. There was no variety, unless we con-\\ncede the flavor of rubber, at times a sourness, against which we\\nrebelled, and a kind of roast-and-boiled combination, known\\nas scorching, at which our small souls revolted.\\nYet we throve.\\nDoes that strike you as remarkable? Nothing seems re-\\nmarkable with which we are familiar. Yet when viewed in the\\nlight of the everyday requirements of the body, it is.\\nMiik, the All other foods, individually, are insufficient. But if not ab-\\nPerfect\\nFood solutely a perfect food, yet there is none other, besides milk,\\nwhich will supply all our wants, satisfy thirst as well as hun-\\nger which has the qualities requisite for building up bone and\\nfibre, keeping the body in repair, and furnishing it with the\\nnecessary animal heat, as well as that strength which is insep-\\narable from health.\\nThe value of The ease with which the milk of the cow can be obtained, its\\nFuture of abundan ce, the variety of its uses, the dietetic importance of its\\nthe cow. products and iti nutritious qualities, renders it a leading factor\\nin the domestic economy of the world.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0008.jp2"}, "9": {"fulltext": "Statistics.\\nThere are on the five million farms in this country, seven-\\nteen million cows, and forty millions on the European farms.\\nThe milk product of these fifty-seven million cows, based on\\nan average yield of four hundred and fifty gallons per annum,\\nequals in nutriment that of one hundred and forty million\\nsteers, each weighing one thousand pounds, or say, two and\\none-half times the total weight of the cows.\\nProf. W. O. Atwater says A pound of lean beef and a\\nquart of whole milk contain about the same amounts of actual\\nnutritive material.\\nSo, according to the late Sir John B. Lawes, the same food\\nthat will increase the live weight of a steer seven hundred and\\nthirty pounds, (four hundred and two pounds dressed fifty-\\nfive per cent, of the gross weight) will produce a yield of 4,562\\nquarts of milk, which has eleven hundred per cent, more nu-\\ntritive material than the dressed steer, including that part of\\nthe steer which is unavailable for food. Hence the actual dif-\\nference in nutritive material in favor of milk is of course much\\nlarger.\\nOf sheep, cattle, hogs, horses, and mules there are in Europe\\nand America, five hundred and sixty millions to sustain.\\nIn face of these conditions, it is not at all surprising that our\\nforemost agricultural professor, W. A. Henry, should say, in\\nsubstance The cow must eventually hold the first position in\\nfurnishing our food supply.\\nTen years ago, (1889), it was estimated that the annual value\\nof our dairy products exceeded $400,000,000, and, in the same\\nyear the value of the milch cows at about $370,000,000.\\nWhile much of the milk produced is converted into butter\\nand cheese, the annual consumption as milk, averages about\\n25 1-2 gallons per annum to each person in the United States.\\nApart from its actual value as food, milk enters largely into\\nmany of the luxuries of the table, and adds in no small degree\\nto the pleasures of life. Not infrequently it sustains the vital-\\nity of the sick at critical periods in the fight with disease, and\\nbrings the first renewal of strength to the convalescent.\\nOn a subject of such universal interest and importance,\\nInternational\\nMilk\\nStatistics.\\nValue of\\nNational\\nDairy products.\\nFor\\npleasure\\nand pain.\\n7", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0009.jp2"}, "10": {"fulltext": "THEALBERNEY\\nA higher standard of _;:;-^.:i:--c\u00c2\u00ab milk for the people.\\nLECTIONS FROM\\nREDUCED 1 AC-SIMILE OF THE FRONT PAGE OK THE ALDEKNEV, (NO. 1.)\\nPUBLISHED THE ALEX. CAMPBELL MILK COMPANY.\\nNOW OUT OF PRINT.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0010.jp2"}, "11": {"fulltext": "Milk.\\ntherefore, it is certainly advisable that everyone should be well\\ninformed; the more so when it is remembered that as, while\\npure, milk is one of the most beneficial of blessings enjoyed by\\nmankind, it is, nevertheless, peculiarly susceptible of contam-\\nination from external influences, and, when impure is danger-\\nous to health and life itself.\\nMILK.\\nMilk is whitish, or bluish as the case may be, and opaque,\\nand, until the cream begins to separate from the liquid and rise\\nto the surface, is apparently a perfect solution.\\nBy aid of the microscope we find it to be in reality a trans-\\nparent liquid, and that the opacity is largely given to it by in-\\nnumerable, infinitesimal globules of pure fat in suspension.\\nSo numerous are these fatty globules that, if a person were to\\nset out to count the number contained in a single drop, and\\nwere to proceed at the rate of ioo per minute for ten hours\\neach day, six days each week, it would occupy ten years before\\nthe job was finished.\\nThere are other solids found in milk beside fat. Of these\\nthe most abundant are sugar and casein. There are also al-\\nbumen and small quantities of mineral matter. Casein and al-\\nbumen may be compared to the white of an egg. The mineral\\nmatter consists of chlorides and phosphates of potash, soda\\nand lime. The liquid is water.\\nIt is hardly necessary to point out that the nourishment ob-\\ntained from milk is not to be found in the water, but in the\\nsolids.\\nThe Report of the State Board of Health of New York, says,\\nThe butter properties in milk coming to New York vary 500\\nper cent. So it is apparent that milk coming from one source\\nmay be intrinsically dearer at three cents per quart, than that\\nfrom another source is at fifteen cents.\\nThe law usually requires that milk shall show 3 to 3 1-2 per\\nMi!k\\ncontains\\nsolids\\nMilk\\nunder the\\nmicroscope.\\nOther\\nsolids in\\nmilk.\\nRelativ\\nof milk.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0011.jp2"}, "12": {"fulltext": "Raising the Standard.\\n9\\nD\\no\\no\\no\\n\u00c2\u00b0o\\no\\no\\no\\no\\no\\nc\\n9\\no\\no o\\no\u00c2\u00b00\\no\\no\\no\\no\\n\u00c2\u00b0o\\nq\\noo\\no\\nO\\no\\no\\no\\n.o\\no\\no\\no\\nO\\nft\\no\\no\\no\\no\\no\\no\\no\\no\\no\\nc\\no\\nO\\n\u00c2\u00b0o\\nO\\nSKIM MILK.\\nCREAM.\\nMAGNIFIED THREE HUNDRED TIMES.\\nflesh and muscle nutrient. Skim-milk,\\nmilk contain much valuable foodf\\ncent, of fat, and g to\\n9 y 7 per cent, of solids\\nother than fat.\\nOne hundred\\npounds of milk, there-\\nfore, must contain ac-\\ncording to the law,\\nnot less than 12 to 13\\npounds of solid mat-\\nter.\\nThe fat largely fur-\\nnishes the fuel in-\\ngredients, a function\\nserved by the sugar\\nalso but the casein\\nand allied compounds\\nbuild up the body\\nand restore the waste\\nwhich is perpetually\\ngoing on. The min-\\nerals help in forming\\ntissue. The casein\\nand albumen are pro-\\ntein compounds, and\\nprotein is the chief\\ntherefore, and butter-\\nV A P V I A T I O N S\\nI N\\nJA\\nIL K\\nDifferent\\nbreeds of\\nThe natural variations in milk are many. The milk of dif-\\nferent breeds of cows shows marked peculiarities, chiefly in the\\ndifference in the size of the globules of fat. Thus in the milk\\nof Jersey and Guernsey cows they are larger than in that of\\nother breeds, separate readily from the liquid, and give the\\ngreatest percentage of cream.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0012.jp2"}, "13": {"fulltext": "Variations in Milk.\\nOwing to changes in food, and other causes, the quantity of\\nmilk yielded will vary from time to time, and otherwise lack\\nuniformity. Not long ago this very quality of uniformity\\nwas sought for by many, especially for children and invalids,\\nin milk drawn, day by day, from the same cow. Experience\\nhowever, has proved, that by judiciously mixing the product of\\na healthy herd, far greater uniformity is obtained.\\nThe variations in milk which come from adulteration are\\nonly too well known to buyers of cheap milk.\\nThis may be fraught with more serious results than would\\nat first appear, for men so unscrupulous as to be guilty of the\\nact would not be careful in the selection of the water used, and\\nwould, therefore, be likely to introduce into the milk, germs\\nof disease, to the peril of the health of the consumer.\\nAnother form of fraud is the use of preservatives. As every-\\none knows, milk, if exposed to the atmosphere, sours, thickens,\\nand becomes of no further value as milk. This change takes\\nplace more quickly in warm weather than in cold. In fact, if\\nkept at a sufficiently low temperature, the change may be al-\\nmost indefinitely postponed, and the milk remain perfectly\\nsweet and wholesome.\\nThe use of certain chemical compounds, known as preser-\\nvatives to prevent the souring of milk is recommended by\\nsome, especially during hot weather. To this the Alex. Camp-\\nbell Milk Company is emphatically opposed, believing one and\\nall to be pernicious.\\nRegarding them, R. A. Pearson, B. S., says: The most\\ncommon substances contain salicylic acid, boric acid, borax, or\\nformaldehyde. When taken regularly in small doses in milk\\nthey may have an injurious effect on the system.\\nThe United States Dispensatory says Salicylic acid has\\nbeen used for the preservation of various articles of food, but\\nthe employment of it should be interdicted. It will easily be\\nseen that in the same way in which preservatives prevent the\\nnatural changes of milk they may prevent its digestion in the\\nstomach, the process of digestion being similar in some re-\\nspects to the fermentations.\\nThe one\\nrow s milk\\nfallacy.\\nAdulteration\\nPreservatives", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0013.jp2"}, "14": {"fulltext": "", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0014.jp2"}, "15": {"fulltext": "Souring of Milk.\\nIn several instances the use of preservatives has been fol-\\nlowed by epidemics of sickness, produced by poisoning\\nIt may be accepted as an axiom, which will appeal to the\\ncommon sense of every man, woman and child who knows\\nanything about milk, that if it does not sour in the customary\\nway after the usual time it is sufficient proof that it is not in its\\nnormal condition. Of such milk beware\\nSometimes\\nfatal.\\nIf Milk does\\nnot sour.\\nSOURING OF MILK\\nThe souring and curdling of milk is caused by fermentation.\\nThis fermentation is due to the action of bacteria. From\\nsoured, (fermented) milk and cream, butter and cheese are pro-\\nduced.\\nAll bacteria are not injurious, harmful or dangerous. To\\nsome we owe thanks as, for instance, the delicious flavor which\\nis possessed by the best butter made during the month of June,\\nrecognized and appreciated as a luxury the world over, is due\\nto certain species of bacteria present in cream at that season\\nof the year, and at no other time.\\nProf. W. H. Conn, a recognized authority, says: Bac-\\nteria proper, which have most to do with milk and cream, are\\nfound in immense numbers everywhere, and play an important\\npart in nature. They are to be classed with plants rather than\\nanimals.\\nWith the highest powers of the microscope they appear as\\nscarcely more than simple dots and lines. While it is true\\nthat the general purity of the milk can be ascertained by the\\nnumber of bacteria it contains, this is only true to a limited\\nextent, and not infrequently the presence of large numbers of\\nbacteria is possible even in very good quality of milk. The\\nfavorable influence of warmth on the growth of bacteria makes\\nmore evident the value of keeping milk as cool as possible\\nfrom the start.\\nFermentation\\nof milk.\\nBacteria.\\nJ 3", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0015.jp2"}, "16": {"fulltext": "Raising the Standard.\\nHousehold\\nprecautions.\\nThunder\\nshowers and\\nmilk.\\nMilk\\nsubmerged\\nin water.\\nThe normal souring of milk is spoken of as lactic fer-\\nmentation.\\nMuch of the too rapid souring of milk is unquestionably\\ndue to the want of adequate precautions against it in the house-\\nhold. The quickness with which atmospheric conditions fa-\\nvorable to the growth of bacteria in milk operate should be\\nbetter understood.\\nWhen that happy time arrives servants will be admonished\\nnot to leave the milk jar standing around in warm kitchens\\nwhen not in actual use, and even when in use it will be there\\nonly just so long as is absolutely necessary. As to the re-\\nfrigerator, the door will never stand ajar, nor the lid remain\\nopen.\\nIf it were true that thunder showers caused milk to sour\\nthe dairyman s business would be a very precarious one in cer-\\ntain sections of the country where storms are frequent. But\\nhe does not take any extra precautions when he sees thunder-\\nheads in the sky. He knows that the atmospheric conditions\\nwhich cause the storm would sour his milk if he gave them\\nthe opportunity, but if his bottled milk is buried in ice as usual\\nhe is unconcerned, for neither thunder nor lightning can\\nharm it.\\nThe trouble is that the household accommodations for\\nkeeping milk from being affected by the atmosphere are fre-\\nquently far from perfect. It follows that, in the muggy, close\\nweather which precedes a storm, milk, which if better pro-\\ntected would remain sweet for much longer, sours at once.\\nMilk submerged in cool water is not affected by thunder\\nstorms that is to say, by the sultry conditions which usually\\nprecede them.\\nTHE GOOD OLD TI\\nyVlES\\nThere is much nonsense talked about The Good Old\\nTimes. Undoubtedly there was good in the times of old, but\\nM", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0016.jp2"}, "17": {"fulltext": "Old-time\\nmethods.\\nThe Good Old Times.\\nthey were dirty old times, and careless old times, and if, after\\nhaving enjoyed the sanitary conditions in vogue to-day, we\\nwere forced to live as did our ancestors, we should have some-\\nthing to say with regard to their so-called goodness.\\nThe middle-aged American citizen of to-day, intimate with\\ncity affairs, need not go back so far as his boyhood to re-\\nmember the time when the method of delivering milk was very\\ndifferent to what it is to-day. Once again he will hear the\\nrattle of the cans in the milk wagon, and the cry of the milk-\\nman. He has no doubt carried out the family pitcher to receive\\nthe required measurement, and will recall the sour smell of the\\nwagon on warm days, and see in memory the little cloud of\\nflies which followed it and buzzed round the drippings of milk\\nwhich ran down the sides of the cans, or collected in small\\npuddles on the floor. And if a summer storm came up at the\\ntime, and whirled the dust round and about milk-wagon, milk-\\ncan and milk-pitcher, there was no help for it\u00e2\u0080\u0094 the milk could\\nnot be thrown away, and the philosophical phrase of the day\\nhad it that a man must eat his peck of dirt, so that the dust\\nwas swallowed with stoicism, as a matter of course.\\nBut, while the delivery of milk was crude enough, some-\\nthing much worse lay back of it.\\nEpidemics of sickness were looked upon as judgments judgments,\\nor the dispensation of Providence, and no effort was made\\nto trace the trouble to its material source. But science, having\\nfound out one or two things, acquired the habit of peeping\\nand probing into anything and everything, until nothing re-\\nmained the exclusive property of ignorance or was really safe\\nfrom intrusion, and the discoveries, in many cases, fitted one\\ninto the other, and most heretical, alarming and altogether be-\\nwildering conclusions were drawn, which, after the indignation\\naroused at first had subsided, quite frequently were found to\\nbe incontrovertibly true.\\nWhen too many people at one time and in one place were Somebody:\\ndown with fever, or diphtheria, or some equally distressing\\ndisease, for affairs to be considered absolutely normal, a few\\nmen with the sense of smell and some ideas in their heads fol-\\nnose.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0017.jp2"}, "18": {"fulltext": "i6", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0018.jp2"}, "19": {"fulltext": "Exposure of the Milk Trade.\\nlowed their noses, and wherever they did this they were certain\\nto end up by finding a stagnant pool, an open sewer, a collec-\\ntion of decaying matter, or something hideous and offensive,\\nand, on removing these found that the epidemic dwindled away\\nmore rapidly than before the whole array of their drugs and\\nnostrums.\\nAnd somebody s nose led him to where cattle, which fur-\\nnished the people with their daily supply of milk, were penned\\nin like pigs, the low shed reeking with pestilential stench, the\\nfloors too filthy for even an animal to tread, and among the\\npoor beasts were many so diseased that the details nauseate in\\nthe reading.\\nOut came the trusty microscopes, and what they disclosed\\nstartled the thinkers.\\nA scientific find had been made, richer far than any gold\\nmine, for the benefit of humanity, and to the discoverers came\\nhome with redoubled force the truism that Cleanliness is\\nnext to Godliness, and the conviction that to ignore the warn-\\nings of the senses is to court death.\\nAs the news spread scientific men were found in all parts\\nof the world who made personal investigations in their dif-\\nferent localities. While reports varied, a shocking state of\\naffairs was revealed, and it became apparent that there was\\nneed of universal reform if in milk, by nature the best of foods,\\nhealth was to be found and not disease.\\nThere are probably many at the present day who remember\\nthe exposures made by Frank Leslie.\\nOn May 8, 1856, he announced in the Illustrated paper\\nbearing his name that a Startling Exposure of the Milk Trade\\nof New York and Brooklyn would be made, adding, edi-\\ntorially\\nCleanliness\\nnext to\\nGodliness.\\nScientific men\\neverywhere\\ninterested.\\nDistillery\\nMilk.\\nFor the midnight assassin we have the rope and the gallows, for the\\nrobber the penitentiary, but for those who murder our children by\\nthousands we have neither reprobation nor punishment.\\nThis was brought about by the fact that during the previous\\nyear, on the petition of John T. Hildreth and others, a com-\\n*7", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0019.jp2"}, "20": {"fulltext": "Raising the Standard.\\nInvestigating.\\nReform not\\neffected.\\nmittee of eleven had been appointed to report upon the subject\\nof cow stables, and the reports, having been published in\\npamphlet form, although giving damning evidence, had not\\nresulted in the abolition of the evils.\\nTrue to his word, Frank Leslie devoted a large portion of\\nhis paper to the exposure for about three months. The illus-\\ntrations were revolting, and the letter-press detailed incredibly\\nshocking disclosures. Intense excitement was caused through-\\nout the country, and in Brooklyn public indignation rose to\\nfever heat.\\nAn investigation was ordered, but, according to Frank-\\nLeslie, the ends of justice were defeated by political jobbery,\\nfor he says, regarding the Analysis of the milk which failed\\nto show the reputed impurities, that it was drawn without\\na doubt from healthy cows but recently placed in the swill\\nstables through the terror of our exposure. Thus, the great\\ntest is no test at all.\\nThat Frank Leslie s efforts to bring about a reform were\\nappreciated was proved by the presentation made to him at the\\nMetropolitan Hotel, Tuesday evening, February 8, 1859, of a\\nhandsome watch and chain, In behalf of the Mothers\\nand Children of New York, as a grateful testimonial of his\\nmanly and fearless exposure of the Swill Milk Traffic.\\nThat no real or sweeping reform was effected is certain,\\nfor in his speech in making the presentation the venerable\\nand venerated Dr. Francis said The token which you now\\npossess, the offspring of a noble impulse is, indeed, an inade-\\nquate memorial of our gratitude and of your services, but we\\ntrust it will serve to remind you that hoivever apparantly un-\\nsuccessful your efforts may have been, a real and vast good\\nhas resulted, and that although not killed, the hydra is\\nbaffled.\\nThe people in the city were aroused as never before, and\\nthe intelligent dealers realized that something had to be done at\\nonce. Even with them the facilities for conducting business\\nwere of the crudest character. Indeed, it was not until the in-\\ntroduction of the glass jar (originated by Alexander Campbell)", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0020.jp2"}, "21": {"fulltext": "The Bottling System.\\nand the estab-\\nlishment of bot-\\ntling creameries\\nthat any radical\\nchanges took\\nplace.\\nThe bottling\\nsystem had been\\nin force for sev-\\neral years when,\\non December 2 2,\\n1880, a memor-\\nable meeting\\nwas held at the\\nCosmopolitan\\nHotel, Chamb-\\ners Street, New\\nYork, for con-\\nsidering the\\nquestion of\\nforming a com-\\npany for furn-\\nishing the city\\nwith a pure milk\\nsupply.\\nA number of\\ninfluential men\\nknown to be\\ndeeply interested\\nin the subject were present, and the well-known physician of\\nNew York, Dr. Cornelius R. Agnew, acted as chairman.\\nThe following extract from the Plan of Organization,\\npassed at the second meeting, held at the same place on Jan-\\nuary 19, 1881, and presented by Mr. Alex. Campbell, shows\\nthe broad lines upon which the movement was conceived\\nThe ti?ne is ripe for such a movement as we propose, that\\nis, to offer the citizens of New York and Brooklyn the oppor-\\ntunity of obtaining milk and cream not only strictly and absolutely\\nMILK BOTTLE AND TRADE MARK SEAL OF I III\\nALEX. CAMPBELL MILK COMPANY.\\nA GUARANTEE OF EXCELLENCE.\\nBeginning of\\nthe movement.\\nPlan of\\nOrganization.\\nT 9", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0021.jp2"}, "22": {"fulltext": "Raising the Standard.\\npure, but drawn from healthy and properly fed cows, kept in clean\\nstables and in pastures free from objectionable vegetation, and having\\nonly pure water to drink. The milk being so handled from first to\\nlast as to be absolutely free from contamination of every kind, and\\nbeing sealed up in glass in the country under circumstances of the\\ngreatest cleanliness, not to be opened until it is in the possession\\nof the consumer.\\nThe meeting was brought to a close by Mr. Henry E. Pel-\\nlew moving that it be accepted, and that a committee be\\nformed to carry out at once the recommendations therein ex-\\npressed.\\nThe New and Thus the reform enterprise, under the title of The New\\nGreater\\nReform begun. York Dairy Company, Limited (afterwards changed to that of\\nthe Alex. Campbell Milk Company was established. The\\ndirectors were Henry E. Pellew, Cornelius R. Agnew, M.D.,\\nJohn P. Haynes (president of the New York Society for the\\nPrevention of Cruelty to Animals), J. W. Drexel, Timothy F.\\nAllen, M. D., and Mason C. Weld.\\nMr. Alexander Campbell was placed in management. For\\nMilk. many years he had given his entire time to a study of the ques-\\ntion, and realized the necessity of a thorough change being\\nmade both in the production and delivery of the article. His\\nsystem of bottling milk, which was adopted by the company,\\nhad at first been declared impracticable. He was laughed at\\nby the trade, and the idea ridiculed. A hundred objections\\nwere raised against it, including that of cost, which alone was.\\nnsidered prohibitive. Men in the business warned him that\\nto persist in the attempt to popularize the delivery of milk in\\nbottles, would mean ruin. His reply was: Gentlemen, the\\nbottle has come to stay, and it will not be long before you will\\nbe obliged to adopt it, and the sooner you do so the better for\\nyour interests.\\nThose who were loudest in opposition to the system were\\namong the first to appropriate it. To-day, milk for family use-\\nis universally supplied in bottles, and milk sold from the can,.\\nIntroduction\\nof Bottled", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0022.jp2"}, "23": {"fulltext": "Advantages of Bottling Milk.\\nis regarded by intelligent men with the suspicion it deserves,\\nand by physicians with dread.\\nOf course, in the bottling of milk the objection of the cost\\nremains, and the loss to the dairyman by breakage, theft and\\nthe non-return of bottles is very great, but the gain to the con-\\nsumer is incalculable.\\nFull measure is assured, and the cream belonging to the Benefits of\\n1 -r- 1 i 1 bottling\\nmilk is delivered in strict proportion. By the old system, when milk\\nloose milk was dipped out of the can by measure, he who\\nwas served first received more than his due share of cream,\\nand he who came last less than his share.\\nIf the cap of the bottle is closed the milk cannot contract\\npoisonous germs from the atmosphere or the flavor of highly\\nseasoned delicacies with which it has been on close terms of\\nintimacy in the refrigerator the persistent breath of the too\\nfragrant onion, and that of fish which have taken up their\\nabode on dry land, or the other wandering, etherealized es-\\nsences of food, which may be admirable if taken alone, but\\nare undesirable in connection with milk.\\nFlies have to commit suicide elsewhere.\\nIf milk is bottled, household utensils, such as pitchers, do\\nnot have to be temporarily incapacitated for active service, and\\nthe tendency of a pitcher, set in an ice-box, to flop over and\\nflood things with its contents is well known and goes to prove\\nthe perversity of inanimate objects.\\nIf it is desired to remove the cream from milk the bottle\\nsystem saves time, as, when delivered, much will be found to\\nhave risen to the top. There is the reverse side to this advan-\\ntage, which includes the small boy or somebody else with a\\nweakness for cream, and a spoon. It is strange, but true, that\\nthe milkman sometimes gets a scolding he does not deserve,\\nand his lot is not a happy one.\\nThen, also, with no reflection on the careful housewife who a bold,\\ndoes her own work (Heaven bless her!) or that rara avis,\\nthe paragon of a servant who is worth her weight in gold,\\nnot all pitchers are absolutely clean the kind, at least, that\\nyou can t get your hand into and a reception of that sort\\nbad\\nlibel.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0023.jp2"}, "24": {"fulltext": "", "height": "3441", "width": "2092", "jp2-path": "raisingstandards00camp_0024.jp2"}, "25": {"fulltext": "The First Bottling Creamery.\\nsours the disposition of the very best of milk whereas, treated\\nby the present system, the glass milk jar is not only cleaned\\nand scalded, but sterilized, so that its contents are protected\\nfrom contamination at all points.\\nThe Alex. Campbell Milk Company erected the first cream-\\nery in the United States for bottling milk. Now that the\\nmethod has become general, similar buildings are to be found\\nin all parts of the country.\\nAt the time of the retirement of the Rev. Dr. Lyman Ab-\\nbott from the pastorate of the Plymouth Church, the Alex.\\nCampbell Milk Company, which had served his family with\\ndairy produce for eight years, received a characteristically\\ngraceful letter, in which he said: Mrs. Abbott desires me to\\nadd an expression for herself and all our household of your ser-\\nvice to us, which has been eminently satisfactory so much so\\nthat we are inclined to think that the place to get good cream\\nis the city rather than the country.\\nBefore science came to the aid of the dairyman, in the\\ntransportation of milk to a distance, one of the bright visions\\nof hope held forth to the convalescent when setting out to\\nseek for new life in the country was the charm, which would\\nwork wonders, of being able to get milk fresh from the cow.\\nNowadays one is apt to experience disappointment on tasting\\nthat same milk fresh from the cow, and to develop a distinct\\npreference for that which is fresh from the glass jar.\\nThe explanation is very simple, but the point is important.\\nWhen milk is freshly drawn from the cow it possesses two\\ncharacteristics which it were better without. The one is ani-\\nmal warmth the other, an animal odor, and therefore flavor,\\nfor the senses of taste and smell are so closely allied as to be\\nalmost one. Warmth is favorable to the growth and increase\\nof bacteria, and no time is so critical in the life of milk as im-\\nmediately after it has been drawn from the cow and before it\\ncools. Common sense would, therefore, dictate the wisdom\\nof shortening the cooling period as much as possible by ar-\\ntificial means.\\nFirst bottling\\nCreamery in\\nthe U. S.\\nCity\\nrather than\\nthe country.\\nMilk,\u00e2\u0080\u0094\\nfresh from\\nthe bottle.\\nTaste and\\nsmell allied.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0025.jp2"}, "26": {"fulltext": "Raising the Standard.\\nC P^E A M E R Y METHODS.\\nAlex. Campbell\\nMilk Co. s\\nCreameries.\\nAt the various creameries of the Alex. Campbell Milk\\nCompany, which are large buildings erected on the lines of\\nrailroads and adapted to all the requirements for bottling and\\nshipping milk, the methods and rules for insuring its absolute\\npurity are admirable, simple, and rigidly enforced.\\nAs soon as the milk has been drawn it is carefully strained\\nby the latest and most effectual method. It is then aerated.\\nVIEW OF MILK .-KKATOR IN OPERATION.\\n2 4", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0026.jp2"}, "27": {"fulltext": "Creamery Methods.\\nERIK. LAGERQUIST S MILK STRAINER.\\nINTRODUCED AND ISED BY THE\\nALEX. CAMI BELL MILK CO.\\nThere is some misconception as\\nto what is precisely meant by the\\naeration of milk some people\\nsupposing that it is subjected to\\nan artificial treatment and that,\\nlike carbonated water, it is\\ncharged with gas.\\nAerating milk is literally air-\\ning it, just as one airs linen to\\nremove odor, or to use another fa-\\nmiliar household illustration, as\\ncanned goods are exposed to the\\nair some little time before using,\\nby which means the odor and\\nflavor of the metal is eliminated.\\nThe milk, still warm, is poured into the hopper of the\\naerating apparatus, from which it escapes in small streams and\\ntrickles in thin sheets over a series of coiled pipes, through\\nwhich runs a stream of ice water.\\nThis has the effect of rapidly reducing the temperature of\\nthe liquid, and at the same time the animal gases are liberated\\nand pass off into the atmosphere. How great an improvement\\nis effected bv this simple process can only be appreciated by\\none avIio has inhaled these gases, which are natural to all\\nfreshly drawn milk.\\nThe richness of the milk is then determined by the Babcock\\ntest, generally conceded to be the most accurate.\\nThe simplest test for domestic use is the lactometer, more\\nor less familiar to most persons.\\nIt only gives accurate results when the thermometer stands\\nat 60 degrees F. The Quevenne lactometer has a thermometer\\nenclosed in it and gives both the specific gravity and tem-\\nperature of the milk.\\nHaving been strained, cooled and aired, the milk is in\\nperfect condition.\\nThe thorough cleanliness of the glass jars used by this com-\\npany is frequently remarked by customers, and undoubtedly\\nWhat\\naeration of\\nmilk means.\\nTesting the\\nmilk.\\nBottling the\\nmilk.\\n2 5", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0027.jp2"}, "28": {"fulltext": "Raising the Standard.\\nr^\\\\\\nSealing.\\nCreamery R. R.\\nplatforms.\\nNight\\nworkers.\\ndoes much in keeping the milk in an abso-\\nlutely pure and wholesome condition.\\nWhen the bottles have been filled the paper\\nseals are placed over the wire which holds\\nthe cap in place, and they are at once set in\\ncompartment boxes, to prevent breakage,\\nand are completely surrounded and covered\\nwith ice.\\nThe creameries, being connected with\\nthe railroads by loop lines, and having\\ntheir own platforms, the work of loading\\nthe refrigerator cars with these ice-\\nsmothered boxes of milk is easily performed,\\nand the objection of unnecessary disturb-\\nance avoided.\\nThe refrigerator cars maintain an even\\ntemperature, and are among the wonders of\\nmodern transportation.\\nIt may be mentioned that the compart-\\nment box, with its cleverly designed interior\\nhandle, originated with this company.\\nThe times of shipment are so regulated\\nthat the day s milking can be delivered in\\nthe city early the next morning. This\\nrequires that scores of men shall turn\\nnight into day. A strange inversion of\\nthe ordinary, when two o clock in the\\nmorning represents high noon, and when\\nhabit causes a man to turn in bed\\nbecause it is growing too dark for him\\nto be able to sleep.\\nThe huge three-horse trucks of the\\nAlex. Campbell Milk Company, each\\nweighing, when loaded, eight tons, are\\nfamiliar to the night watchers at the Jersey\\nCity and Hoboken ferries, but are seldom seen\\nby the general public. Yet they are well\\nLACTOMKTER.\\n26", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0028.jp2"}, "29": {"fulltext": "Delivery of Milk.\\nworth seeing, and give a slight idea of the immensity of the\\ndaily work involved in provisioning a great city.\\nArrived at the company s distributing station, the boxes\\nof milk jars, still smothered in ice, are transferred to the de-\\nlivery wagons, which at once scatter to the four quarters of\\nthe Borough, to supply the still sleeping customers with milk\\nfor breakfast.\\nTHE RETAIL MILK DELIVERY WAGON OF THE ALEX. CAMPBELL MILK CO\\nIN FRONT OF THE DAIRY LUNCH ROOMS, 4-6 BOND STREET.\\nThese delivery wagons, which are universally admired,\\nwere introduced by this company and finally adopted by all\\nmilk concerns.\\nThe old-time wagon was an awkward affair, no doubt re-\\nmembered by many. It was without hood or cover. The\\ndriver sat on a seat at the back. In front of him were two large\\nmilk cans, out of which he ladled the milk. The measure was\\nat one end of a long, straight handle, which was curved at the\\nThe new and\\nthe old\\nmilk wagon.\\n2 7", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0029.jp2"}, "30": {"fulltext": "Raising the Standard.\\nI.l\\\\l\\nL_ Ivii\\nTHE SPECIAL DELIVERY WAGON OF THE ALEX. CAMPKE1 L MILK CO.\\nIN FRONT OF THE DAIRY LUNCH ROOMS, 4-6 ROND STREET.\\nother, so that it might hang- on the edge of the can when not\\nin use. The reins ran over the top of the cans and an iron\\nsupport in front. As the cans were unsheltered, the milk dur-\\ning a storm literally became adulterated, by heaven\\nBenefits of\\nPasteurized\\nMilk.\\nPASTEURIZED\\nJA\\nILK\\nPasteurized milk (M. Pasteur s method), first introduced\\ninto New York by this company, is prepared at the creameries\\nfresh daily. The demand for it is steadily on the increase. It\\nis particularly recommended for the use of very young chil-\\ndren and invalids, as it has the advantage of being somewhat\\nless constipating than crude milk, is freed from bacteria (sup-\\nposing any to have been present), and has a deliciously clean\\nflavor, with no suggestion of boiling, so objectionable to\\n28", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0030.jp2"}, "31": {"fulltext": "milk no\\nlonger milk.\\nPasteurized Milk.\\nmany. It can frequently be assimilated when the stomach will\\nretain no other form of food, and has undoubtedly been the\\nmeans of saving the lives of thousands.\\nIts preparation is no mystery, and it can be done by any\\ncareful housewife, although not with the uniformity and cer-\\ntainty obtainable with specially constructed apparatus. More-\\nover, the advantage the creamery has over the home is, that\\nthe milk can be treated immediately after being drawn, and, as\\nrapid cooling is essential to thorough success, it can be ac-\\ncomplished with greater celerity where there are ample facili-\\nties for the purpose.\\nToo frequently when pasteurization is attempted at home sterilized\\nthe temperature is not evenly maintained, and the milk be-\\ncomes sterilized. Sterilized milk is generally considered far\\nless digestible, and, in fact, has undergone such chemical\\nchanges as to be declared by some scientists to be no longer\\nmilk. Sterilized milk will keep almost indefinitely under fa-\\nvorable conditions, but it has the boiled flavor, is more difficult\\nof digestion, and is less nutritious than crude milk whereas\\nPasteurized milk retains the full nutritive qualities and is a\\nmost valuable dietetic.\\nA recent writer says respecting the scalding or steriliza- a pure\\ntion of milk: Now these are unfortunatelv only measures IV Illk supply\\nJ J the\\nfor assuring persons against safeguard,\\ndisease, measures which have\\nto be paid for by a corres-\\nponding loss to the health-\\ngiving things of this life.\\nSuch caution is only a\\nnegative caution. It is, in\\nfact, as though we should\\nrefuse to sail in ships for\\nfear of being drowned. The\\nreal art of living is scientifi-\\ncally to increase our advan-\\ntages while minimizing our\\nrisks, and the real art of\\nA PATRON OF P ASTEURI/ED MILK.\\n29", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0031.jp2"}, "32": {"fulltext": "Raising the Standard.\\nFamous\\nCream\\nSeparator\\nCream.\\neating by eating we mean nourishing, building up and sus-\\ntaining the system can never be acquired by shirking the\\nrisks of milk drinking, but by setting to work to reduce those\\nrisks by every means in our power, for milk in its fresh state\\nbeats all that can be done by chemist and doctor for the\\nyoung and invalided of our race. It is composed of a multi-\\ntude of cells, some of which are living, and these continue to\\nretain their vitality for a considerable time after the milk is\\ndrawn. For this reason, when freshly ingested, these living\\ncells become readily absorbed without much process of diges-\\ntion and, entering the blood stream, are utilized in building\\nup the tissues hence comes it that by boiling milk we waste\\nits most valuable features. The chemical result of boiling is to\\nkill the living cells and coagulate all the albumenoid con-\\nstituents, thus making milk more difficult of digestion.\\nThe glass jars in which the Pasteurized milk is supplied are\\nso constructed that no metal cap or fixture is used. The mouth\\nof the bottle is closed with a pure wood-pulp disc, which fits\\ntightly in a groove on the inside of the neck, and is used once\\nonly.\\nSpace will not permit a detailed description of many other\\ncreamery methods, but mention should be made of that for\\nproducing Cream, for which this\\nfirm is justly noted.\\nThe old-fashioned plan of allow-\\ning milk to stand in flat pans for\\nthe cream to rise to the surface,\\nthen to be skimmed by hand, has\\nlong since been discarded. The\\nobjections to that practice were\\nmany, including the prolonged ex-\\nposure to the air, souring, the\\namount of milk removed along\\nwith the cream, etc.\\nThe DeLaval Separator is used,\\nwhich is a machine that by centri-\\nfugal force rapidly effects a com-\\nDE LAVAL SEPARATOR\\nUSED BY THE\\nALEX. CAMPPELL MILK COMPANY.\\n3\u00c2\u00b0", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0032.jp2"}, "33": {"fulltext": "Durino the Blizzard.\\nplete separation of milk and cream while yet the former is\\nperfectly fresh. The result is seen in the cream supplied by\\nthis company, which for richness, sweetness and delicacy of\\nflavor is unsurpassed.\\nButter making is also conducted at the creameries, every Butter,\\nprocess being performed by the latest and best machinery, So\\nthat there is literally no handling of the product from first to\\nlast. The A. C. brand is famous throughout Brooklyn for\\nits superior qualities and uniformity. It is supplied both\\nFresh and Salted. Since travel to Europe has developed\\nto such surprising proportions, the demand for Fresh,\\nSweet, or Unsalted butter has increased. The taste for\\nthis delicacy is frequently acquired abroad, where it is highly\\nesteemed, and thus its growing popularity is natural.\\nThe Creameries of the Alex. Campbell Milk Company are\\nsituated at Oxford and Blooming Grove, Orange County,\\nNew York Gulf Summit, Broome County, New York Great\\nBend, New York, and Hobart, Delaware County, New York.\\nAs at the Creameries, so, from the sanitary regulation of\\nthe farms, stables, utensils, health, feed and watering of cattle,\\nto the final delivery of the milk to customers, the methods of\\nthe Alex. Campbell Milk Company are strict, efficient and con-\\nducive to the absolute purity of the milk, and the comfort and\\nconvenience of its customers.\\nIn delivery the company is notably prompt and obliging, a blizzard\\nDuring the blizzard of last winter it was the only milk concern victory.\\nin Brooklyn successful in supplying all of its customers. Let-\\nters of congratulation upon what may well be termed an unpre-\\ncedented achievement were received from scores of gratified\\ncustomers, of which the following may be taken as representa-\\ntive of the tenor of the whole\\nBrooklyn Life Publishing Co.,\\nBrooklyn, N. Y., February 23. iSqq.\\nMr. Alex. Campbell,\\nDear Sir I want to congratulate you upon the fine service you gave me at 83d\\nStreet and 12th Avenue, Dyker Heights, during the recent severe storm. Despite\\nthe tremendous dritts, which rendered the roads almost impassable, your man did\\nnot fail for one day in delivering milk to my family. Please regard this as an un\\nsolicited and grateful testimony from one who has three small children in his\\nfamily, and believe me to be, Yours very truly,\\nPred K M. Munroe, Editor.\\n3 1", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0033.jp2"}, "34": {"fulltext": "Raising the Standard.\\nA word of\\nwarning.\\nSickness\\nprevented by\\npure milk.\\nUnnatural\\ndeath.\\nEnough has been said in the foregoing pages to indicate\\nthe important part played by the Alex. Campbell Milk Com-\\npany in the work of Milk Reform, but lest the reader should\\nbe led to believe that because it has solved the problem of a\\npure milk supply for the city that therefore the reform is uni-\\nversal and that milk may be bought indiscriminately with\\nsafety, a serious word of warning is necessary.\\nE. O. Shakespeare, M. D., Port Physician, Philadelphia, in\\nhis report to the Board of Health, says There are few rep-\\nutable physicians, if, indeed, there are any, who will deny that\\nmilk of poor or unwholesome quality is originally and directly\\nresponsible for thousands of deaths annually in this city not\\nto speak of illness of this origin which is not fatal. To this\\ncategory certainly belong most deaths from cholera infantum,\\ninanition, infantile tuberculosis in its many forms many of\\nthe deaths from acute diarrheoa, from typhoid fever some of\\nthe deaths from diphtheria and from scarlet fever. All of these\\ndiseases, when they oiiginate in faulty milk, are unquestionably\\npreventable by the consumption of milk, wJwlesome, nutritrious\\nand pure.\\nTen years ago the editor of the British Medical Journal\\nshowed that, up to the date of writing, 71 epidemics in England\\nhad been tra ced to milk 50 were of enteric (typhoid) fever, 15\\nof scarlet fever, and 6 of diphtheria.\\nIt has been conclusively proved that if proper care is ex-\\nercised milk need never be impure it has also been shown\\nthat this care is not always taken. Of course it is difficult to\\nbelieve in a danger that cannot be seen, and to all appearance\\nthere is no difference between pure and contaminated milk, but\\nthis very difficulty of detection should put every customer more\\nkeenly on his guard.\\nIn the course of a recently delivered lecture on Unnatural\\nDeath, Dr. Alexander Hill, master of Downing College, Eng-\\nland, and Vice-Chancellor of Cambridge University, said that\\nit was not the dangers of railway traveling nor the few murders\\nthat occurred which brought down the average longevity of\\nhuman life from 100 years to 50. They must seek for more\\n3 2", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0034.jp2"}, "35": {"fulltext": "Unnatural Death.\\nsubtle murderers than that. Every year 900,000 babies were\\nborn in England and Wales. If they took 1,000,000 and saw\\nwhat was likely to be the end of them they would find that 30,-\\n000 died a violent death by accident, about the same number\\nwould succumb to the mysterious diseases which they knew\\nnow to be absolutely preventable, because due to germs (tuber-\\nculosis in its many forms), about 120,000 would die from ab-\\nsolutely preventable causes, such as smallpox, measles and\\nscarlet fever; only 45,000 would be allowed to live out their\\nnatural lives, and only one in twenty might expect to die be-\\ncause the machine was worn out.\\nOne-quarter of all the diseases which destroyed life were Preventable.\\nabsolutely preventable. If the practice of hygiene were only\\non a level with its theory the average longevity would be raised\\nat once from fifty to sixty-five. The greater number of dis-\\neases over which the individual had control were due to mis-\\ntakes in eating and drinking. He divided diseases into three\\nclasses, and said they would never succeed in preventing them\\nuntil they had the co-operation of the public. Every citizen\\nshould have the same exact knowledge of the causes and prop-\\nerties of preventable diseases that the medical officer himself\\nhad. The infectious nature of consumption was hardly realized\\ntwenty years ago. About one-third of the cows in the country\\nwere tuberculous and half the milk distributed the bacillus of\\ntuberculosis. The only natural form of death was the gentle\\nfalling asleep when the body was tired.\\nThe lesson taught by the foregoing pages is that pure milk\\nis the best of food. satisfying, life-giving and wholesome that\\nno one food is more bountifully supplied by Nature, and cer-\\ntainly no other form of food possesses as remarkable nutritive\\nqualities but that, as through the lack of sufficient care in\\nits production and distribution, especially in cities, much that\\nis impure is sold, safety is to be secured only by purchasing\\nfrom those concerns, or dairymen, who are known to exercise\\nunceasing care from first to last.\\nSome idea has been given of the effective work done by The assurance\\nthe Alex. Campbell Milk Company during the past thirty- \u00c2\u00b0p lire S \u00c2\u00b0J \\\\v\\n33", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0035.jp2"}, "36": {"fulltext": "Raising the Standard.\\neight years in supplying the city with absolutely pure milk,\\nIts efforts have been of benefit to the health of the community\\nand have received the support of thousands, and the warm en-\\ndorsement of our physicians. Its achievements in the past are\\nsufficient warrant for the future. The familiar six-pointed\\nstar (trade-mark) is not only a guarantee of excellence, but\\nan assurance of absolute purity.\\nIf this publication has indicated the danger which is ever\\npresent in our midst, it has also pointed out the road to safety\\nand perfect immunity from risk.", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0036.jp2"}, "37": {"fulltext": "APPENDIX.\\nMOW TO ORDER.\\nOrder by Postal Card or Telephone.\\nTelephone Number, 44 Main.\\nOr, if in the neighborhood, leave your order\\nAt any of the following offices of the Company\\nHead Office, 802 Fulton Street\\nBranch Office, (Retail) 861 Fulton Street\\nBranch Office and Ice Cream Factory,\\n63 Lafayette Avenue\\nBranch Office, (Park Slope Division)\\n104 Seventh Avenue\\nDairy Lunch Rooms, 4-6 Bond Street\\nBranch Office vnd Dairy Lunch Room\\n9 Clinton Street\\nOr, if more convenient, hand your order to any of our drivers.\\nImmediate attention will be given, and satisfaction, real and lasting.\\nPRICES.\\nAbsolutely Pure Milk, (in glass quart jars,) 8 cents.\\nAbsolutely Pure Cream, (in glass half-pint jars,) 10c.\\nPasteurized Milk, (in glass, 24-ounce jars,) 10 cents.\\nCelebrated A. C. Brand Creamery Butter, in half-\\npound prints. Price varies with season.\\nCelebrated A. C. Brand Fresh (unsalted) Butter, in\\nhalf-pound prints. Price vanes with season.\\nFresh Country Eggs, daily. Price varies.\\nPot Cheese (prepared with pure cream), half-pound,\\n5 cents.\\nButtermilk in season.\\n35", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0037.jp2"}, "38": {"fulltext": "Raising the Standard Appendix.\\nICE CREAM.\\nPurest and richest. Natural fruit flavoring only.\\nThe distinct advantages of our ice cream are its richness,\\nsmoothness of texture, and delicacy of flavor.\\nIt is Absolutely Pure.\\nFLAVORS,\\nVanilla Strawberry\\nChocolate Coffee\\nPeach (in season)\\nPer Quart, fifty cents.\\nPistachio Neapolitan\\nTutti Fkltti (to order)\\nPer Quart, sixty cents.\\nICES.\\n~W\\nOrange Ice Pineapple Ice Raspberry Ice\\nPer Quart, fifty cents.\\nCharlotte Russe\\nPer Dozen, sixty cents.\\nWhipped Cream, (to order)\\nPer Quart, fifty cents.\\n36", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0038.jp2"}, "39": {"fulltext": "New Accommodations.\\nNEW PARK SLOPE DIVISION\\n140 SEVENTH AVENUE.\\nPARK SLOPE DIVISION, ALEX. CAMPBELL MILK COMPANY,\\nI40 SEVENTH AVENUE.\\nThis Division, recently opened, was a necessity. It is for\\nthe accommodation of our increasingly numerous customers\\nin that section, who, by their extended patronage, have al-\\nready proved their appreciation of the additional facilities at\\ntheir command.\\nOrders to be served in the neighborhood should be sent\\nto that office and will be at once attended to. Telephone\\ncommunication with headquarters.\\n37", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0039.jp2"}, "40": {"fulltext": "Raising the Standard Appendix.\\nLUNCH ROOyViS\\nCOSEY CORNER IN OUR DAIRY LUNCH ROOMS,\\n4-6 BOND STREET.\\nOf the Dairy Lunch Rooms at 4-6 Bond street it is almost\\nsuperfluous to speak. Their popularity with ladies when shop-\\nping is well known.\\nOf the Lunch Room at 9 Clinton street we recently said\\nProbably you are one of the many who do not want a\\nheavy meal in the middle of the day, dislike the smell of\\ncooking, eating in a turmoil to the crash of dishes,\u00e2\u0080\u0094 perhaps\\nyou equally object to the humid atmosphere of a bakery, and\\nwould give anything for a really, really good cup of coffee,\\n\u00e2\u0080\u0094coffee as they serve it in Paris, but without the vanilla,\u00e2\u0080\u0094\\nif with cream, rich, fresh, genuine cream, so much the better.\\nAnd the true Vienna roll, with butter such as finds its way\\nonly to the table of the connoisseur! One more wish, for\\nwishing costs nothing, you would like, occasionally, a dain-\\ntily cut sandwich, a plate of ham or tongue, some pie, such\\nas mother used to make, (if She was the wonderful cook that\\n38", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0040.jp2"}, "41": {"fulltext": "Interesting Reading.\\nmost mothers are believed to be,) heaped high with whipped\\ncream,\u00e2\u0080\u0094 and a variety of tempting dainties from which to\\nchoose. And last, but not least, to have everything clean\\nnicely served, and the prices moderate.\\nThe place is quiet, unpretending, but just what you\\nwant.\\nIf you lunch with us you will do well to try our Ice\\nCream. Even if you know Philadelphia cream you will not\\nbe disappointed. If you would like to have it served at\\nhome, leave an order and it will be attended to.\\nADVERTISING,.\\nAlways alive and pushing, we believe in a certain amount\\nof advertising What we do in that line has attracted wide at-\\ntention because of its originality, quality, and, what is still\\nmore important, its reliability.\\nWhat we say we will do, we do, and we believe in saying it\\nas well and attractively as possible.\\nOf our various publications we have still on hand copies of\\nNo. i, Vol. IV. The Alderney. A paper devoted to a higher\\nstandard of milk for the people Contents Early History\\nof the Alex. Campbell Milk Company. Our Methods. Start-\\nling Facts. A Receipt to Cure a Sick Boy. Pasteurized Milk.\\nOur Late Prize Contest, and the Book. Milk and Health.\\nInfants and Invalids Food. Nervous Children. The Art of\\nLeaving. Interesting Facts About Butter. A Talk to the\\nLadies. Success. Fac-simile of Farmers Agreement.\\nPoems, etc.\\nAlso our popular and useful brochure\\nHints to Mothers. Subjects treated: The Baby s Dress.\\nThe Baby s Bath. Exercise. How to Feed the Baby. Feed-\\ning Bottles. Cleansing the Bottles. Nipples. How Much\\nFood and How Often. General Rules of Feeding. How to\\nHold the Baby. Barley Water. Beef Tea for Infants Ster-\\nilization. Condensed Milk. Pasteurized Milk. Infant Food.\\nFood for a Child, etc.\\nThe above will be sent free on application.\\n39", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0041.jp2"}, "42": {"fulltext": "I\\nRaising the Standard appendix.\\nIMPORTANT NOTICE.\\nF\\nor the protection of our patrons we particularly\\nrequest that they see that every jar of milk bears\\nthe following\\nTRADE MARK.\\nA.C.M.CO\\nn\\nIT IS\\nA GUARANTEE OF EXCELLENCE.\\nWe hereby give notice that we will vigorously prosecute\\nany firm or individual in any way copying our registered\\ntrade mark with intention to deceive.\\nOur most recent suit for its infringement was brought\\nagainst Charles Stork. The case was tried before Judge\\nG. Garretson, in the Supreme Court, June 7th, 1899. the\\njudgment against the defendant being\\nPerpetual Injunction, with Costs.\\n40", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0042.jp2"}, "43": {"fulltext": "", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0043.jp2"}, "44": {"fulltext": "", "height": "3446", "width": "2055", "jp2-path": "raisingstandards00camp_0044.jp2"}}