MILK. 485 
—the high frequency current—when suffering from consumption 
of the lungs, have been proved to live twice as long as others 
in a like plight, but not treated thus. 
For diabetic patients Devonshire cream is specially valuable. 
It contains only about half as much sugar of milk as ordinary 
cream; therefore it is peculiarly well suited to be a source of 
fat in the dietary of diabetics. One and a half pints of cream 
do not contain more fat than one pound of butter. Junket, 
on the contrary, contains a considerable quantity of milk sugar, 
which, though not fermentable by yeast, like cane sugar, is 
problematical for such cases. But some physicians allow sugar 
of milk to diabetic patients without apprehension of harm there- 
from, maintaining that during digestion of the milk, its sugar 
of milk is converted entirely into lactic acid ; in fact, it undergoes 
in the stomach precisely the same change that it does when 
treated with casein as a ferment in the dairy. “ We do not act 
wisely in enforcing on the diabetic sufferer a diet which is really 
intolerable to him, or her. The object to be gained is to con- 
ciliate the stomach, appetite, and fancy, into taking the greatest 
possible amount of animal food, and of oleaginous matters; in 
fact, to assimilate the patient as far as possible to the Esquimaux 
with their Polar diet, or to Pampas Indians, who have nothing 
but beef and water, water and beef, from the cradle to the grave. 
And if the said patient eats the heartier for having a biscuit, 
or crust, or a glass of porter, or even a forbidden vegetable with 
his meals, it is better to give him his way than to tempt him to 
break through all rules altogether by playing the reckless truant.” 
Diabetic patients should always chew their food slowly, and 
eat frequently, though moderately, taking their drink in a similar 
fashion. Junket (which contains a considerable quantity of 
milk-sugar) must be declared questionable for them. 
The Devonshire delicacy, Junket, is made thus: Put three 
quarts of new milk into a china bowl, add three teaspoonfuls of 
rennet, and place it on the hob to set. When the curd is thick 
enough to bear, put a layer of scalded cream on the top, with a 
little nutmeg, and sifted sugar to taste; do not stirit. If sherry 
is added, its acidity will hinder digestion. By the Levantine 
people, a peculiar preparation of milk is made, which corresponds 
to our English curds and whey, or junket. It may be produced 
with us by warming a basin of new milk to blood heat, and 
immersing therein a portion of the inner, or woolly part of the 
