xic products, and it is to the effect of these
poisons that its fatal result is generally due. The organism is
thrown out from the body, in the main, through the mouth, the
surroundings of the patient being infected directly from the air,
and indirectly, by contact with polluted hands, lips, etc. Thus, the
germ deposited from the lips of a case of the disease, on the common
drinking cup, slate, lead pencils, toys, and the like, may easily
pass from child to child. Not infrequently, the causal organism
persists in the throat long after all evidence of membranous growth
has subsided, and so the child itself may act as a "bacillus
carrier."

Not so many epidemics of diphtheria as of typhoid have been traced
to milk, but the evidence is sufficient to indict milk as a
disseminator of contagion. In several cases, the diphtheria germ has
actually been isolated from infected milk supplies. Actual growth of
the diphtheria germ is said to take place in raw milk more rapidly
than in sterilized.

=Scarlet fever.= While the germ of scarlet fever has not yet been
isolated, and therefore its life history in relation to milk cannot
be depicted so accurately, yet milk-borne epidemics of this disease
are sufficiently abundant to leave no doubt but that this food
medium may sometimes serve as a means of disseminating such
troubles. Infection of the milk doubtless comes in the case of this
disease from direct contact with a person suffering from the malady.

=Cholera.= While this disease is of no practical importance in
America, owing to its relative infrequency, yet outbreaks of cholera
have been traced to milk, in spite of the fact that the causal
organism is more sensitive to the action of acids than most
disease-producing bacteria. In several outbreaks in India, milk has
been the medium through which the disease was spread. Generally,
infection of the milk has been traced to the use of polluted water.

=Children's diseases.= An exceedingly high mortality exists among
infants and young children in the more congested centers, especially
during the summer months. In the main, the cause of these troubles
is due to intestinal disturbances, and unquestionably, the character
of the food enters largely into the problem. As milk constitutes
such a large proportion of the diet of the young, and is so
susceptible to bacterial invasion, it would appear probable that
much of the trouble of this character is due to the condition of
this food s