492 MEALS MEDICINAL. 
bovine tuberculosis through Milk, reasoned that as in cases of 
infection by poisoned meat this infection is widespread, and 
unmistakable, yet tuberculous meat, whereof a large amount 
is consumed daily, causes no such widespread infection thereby ; 
and if the tuberculous meat is so harmless, why not equally 
so tuberculous milk? There can be no doubt that most 
persons have in this way eaten tuberculous bacilli; how is it 
then that infection therefrom is not widespread? In the 
course of 1901 Professor Koch received a number of notices 
from persons who for several years had been drinking tubercu- 
lous milk harmlessly, and who only discovered it on the death 
and inspection of the cow which had supplied the said milk; 
and yet they did not become morbidly affected. 
In the south of France, Milk is sometimes flavoured with 
garlic, but aromatic herbs are more to the liking of the English 
stomach. A certain Danish soup is preferred in Holland to 
animal broths in hot weather, this being a thick milk mess. 
“Rinse some soup plates, or bowls, with hot water to which a 
teaspoonful of vinegar has been added; pour fresh Milk in at 
once, and put in a warm place; in eight hours this should be 
thick; serve cold, with brown bread-crumbs, some powdered 
cinnamon, and sugar.” In the quaint Babee’s Book occurred a 
curious passage concerning the relation between Milk, and wine, 
as then regarded :— 
** Milk before wine I would ’twere mine! 
Milk taken after is poison’s daughter.” 
Pepys also (1667) records a pretty story (related by Muffet in 
Health’s Improvement, 1655) about Dr. Caius, who built Caius 
College at Cambridge : “ That being very old, and living at that 
time only upon woman’s milk, he, while he fed upon the c 
of an angry, fretful woman, was the same himself ; and then, 
being advised to take it of a good-natured, patient woman, he 
did become so, beyond the common temper of his age.” In 
Pepys’ Diary it is told he called out stoutly for “ plenty of brave 
wine, and, above all, Bristol Milk,” this latter being a rich 
beverage made of the best Spanish wine, and “famous over 
the whole kingdom.” Again, Milk-punch is a drink concocted 
of new Milk, spirit (brandy, rum, or whisky), sugar, and nutmeg. 
“T don’t know,” replied Mr. Pickwick (when asked to decide 
as to the character of a drink contained in a small case-bottle, 
