In 1911, a card went out to city residents asking for donations to help fund a precious commodity.
Over a thousand “little white hearses passed through the streets of New York City in two weeks last summer,” the card read. “One-eighth of the 123,433 little ones born during the year . . . died under 12 months.”
One of the causes of this appalling infant mortality rate? A lack of access to clean, fresh milk among New York’s poorest families.
“The cows in these stables ate the leftover grains from the fermentation process in the brewery or distillery. Unfortunately, the milk produced from these stables was very low quality and often full of bacteria. Even milk brought to the city from the country was often adulterated with water and carrying bacteria.”
With the rise of pasteurization, officials began touting milk as a healthy part of a child’s diet. There were still a lot of bad, or “loose” milk for sale at corner groceries though.
Sp safe milk stations went up around the city (above). Some were funded by individual philanthropists; the dairies in Central and Prospects Parks were built to offer clean milk.
Other milk depots were run by the New York Milk Committee—which also sent nurses into poor families’ homes to help spread the word about hygiene and good nutrition.
Were they successful? In the summer of 1911, the Committee sold an average of 3,800 quarts of milk a day through its depots at below cost, serving 5,000 babies and attracting twice as many mothers as expected.