39° A&A COMPENDIUM OF 
placed the many nauseous remedies which are 
applicable to the cure of disease, and these cap- 
sules are divided into hard and soft. (See 
Dispensatory). 
Lac, Milk.—As a food this liquid is well 
known. Its constituents are not so familiar, 
and its technical arrangement as a food is un- 
derstood only by the chemist. Milk is from 
the mammary gland and udders of the cow, 
Bos Taurus, class Mammalia, and order Rum- 
inantia; milk is white, opaque, with little odor 
and a bland sweet taste, having a specific grav- 
ity varying from 1,030 to 1.035. Milk is really 
a natural emulsion and contains water, butter, 
casein and salts; water constitutes about 87 per 
cent of the whole, and the solid matter about 
™3 percent. The butter is held in suspension 
or emulsion by the casein, The salts are chiefly 
the chlorides and phosphates and make up 
about 0.7 per cent of the amount. Ordinarily 
the heat of summer converts the milk in a few 
hours from an alkaline to an acid reaction. 
This is the lactic acid of the stores, Whilst 
this body is a constituent of milk, it is said to 
be an abnormal one, and is developed by the 
agency of casein, which is supposed to act as a 
ferment on the sugar in the milk, The fat or 
cream (cremor lactis), consists of serum and 
albuminoid matter, whilst the skim milk con- 
tains sugar, salts, and some of the albumioid 
Principles, By long agitation, as in the process 
of churning, the fat or butter is partially sepa- 
rated, and the thick opaque residue is the but- 
ter-milk, (lac ebutyratum) which contains mi- 
nute specks of butter, sugar, salts and acid. By 
