poultry lead a happy existence and their death is, or should be, quickly
produced with but little pain, probably less pain than if left to die from
natural causes. The same cannot be said of cattle and sheep when the time
arrives for their transport to the slaughter man's. It is argued by
vegetarians who take milk and animal products that they are not
responsible for the death of the animals, as they do not eat their flesh.
As vegetarians profit by conditions in which the slaughtering of the
animals is a part, they cannot be altogether exonerated. Cow's milk is
prone to absorb bad odours, and it forms a most suitable breeding or
nutrient medium for most species of bacteria which may accidentally get
therein. By means of milk many epidemics have been spread, of scarlet
fever, diphtheria, cholera, and typhoid. Occasionally milk contains
tubercle bacilli from the cows themselves. By boiling, all bacteria,
except a few which may be left out of consideration, are destroyed. Such
a temperature, however, renders the milk less digestible and wholesome for
infants. By heating to 160° F. or 170° F. for a few minutes, such
pathogenic germs as are at all likely to be in milk (tubercle, typhoid,
diphtheria, &c.) are killed, and the value of the milk is but little
affected: this is called Pasteurising. It was until quite recently a
common practice to add boric acid, formaldehyde and other preservatives;
this has injured the vitality and caused the death of many infants. They
have not yet gone quite out of use.

For infants the only satisfactory food is that of a healthy mother. On
account of physical defects in the mother, or often for merely selfish
reasons, the infant is deprived of its natural food. Many attempts have
been made to bring cow's milk to approximately the same composition as
human milk. It can be done by adding water, milk sugar and cream of known
composition, in certain proportions. Great difficulties are met with when
this is put into practice. The simplest method is that of Professor