SmartCat Sundays: Milk on the Harlem Division
Milk has long been a staple of the American diet, and since the New York and Harlem Railroad was founded up until the 1950s, it was also a staple commodity carried by rail. Early in New York City’s history, dairy cows were kept and milked in the city proper near distilleries. Often sick cows were kept in cramped conditions, and fed the byproducts of whiskey making – resulting in a blue tinted “milk” that was lacking in cream content and dangerous to drink. Unscrupulous businessmen used additives – including water, sugar, molasses, egg, and even plaster of paris – to...
