~Adulteration of Milk.~--There is not nearly so much adulteration of milk to-day as there was a few years ago. The stringent laws governing the care and composition of the milk make it unprofitable for the dairymen to practise it. However, there are times when such things are done and care must be taken to prevent it. Milk is, as has already been stated, very susceptible to contamination, and that which is infected with putrefactive bacteria is not fit for food even if the dealer has doctored it with formaldehyde. However, the danger to-day is not so much from drugs as from lack of care in the handling of the milk. It is well to remember, however, that water is an adulteration just the same as formaldehyde and perhaps more pernicious, since the quantities of the latter are so small in an ordinary quantity of milk as not to make a great deal of difference except in the feeding of invalids and children, while watered milk is a swindle not only to the pocketbook but to the body also, since the requisite nutritive value is lacking. ~Selection and Care of Milk.~--There are a few essential facts to keep in mind in regard to milk: (1) Be sure of the source of the milk supply, especially in the feeding of the sick and of infants. Milk for such cases should always be purchased from inspected dairies when it is possible. (2) Keep the milk cold; the best milk in the world will spoil if left in a warm place. (3) Always keep the milk bottle well covered, thus eliminating the danger of contamination, flies, etc. ALBUMINIZED MILK _135-152 calories_ 6 ounces (3/4 glass) fresh whole milk. 1-2 eggs (whites only). Have the milk thoroughly chilled. Clip egg whites with scissors and strain through cheesecloth to remove stringy parts. Now stir into the milk with a fork. If patient does not object to foam, the mixture may be placed in a milk shaker with pieces of ice and shaken until creamy, then poured over cracked ice. ALBUMINIZED MILK SHAKE _135 calories_ 6 oz. (3/4 glassful) fresh whole milk 1 egg white Place the milk on ice to become thoroughly chilled. Clip the egg white with scissors and strain through cheesecloth to free it from strings; stir into cold milk. If patient does not object to foam, the milk and egg whites may be placed in a milk shaker, and agitated for 4 or 5 minutes, then poured over cracked ice. This beverage may be flavored to suit the taste of patient. Vanilla, caramel, or coffee may be used to give variety. To add additional nourishment 1 teaspoonful of Sanatogen, or Plasmon may be added, or 1 tablespoonful of Panopepton or liquid peptonoids used instead of the casein products. MILK AND GINGER ALE (OR SARSAPARILLA) _59 calories_ 3 oz. milk 3 oz. ginger ale or sarsaparilla Pour into a milk shaker and shake with cracked ice until foamy. MILK PUNCH _298 calories_ 4 oz. rich milk 2 oz. cream 1 tbs. whisky (or sherry) 1 tbs. sugar (or less) 1 egg white (if additional nourishment is desired)