MILK. 493 
which Mr. Bob Sawyer let down through the coach-window 
by his walking-stick with some affected carelessness), “‘ but it 
smells, I think, like ‘ Milk-punch.’” Pepys (June 13th, 1668) 
“* at the house of Uncle Butts, in Bristol, had good entertainment 
of strawberries, a whole venison pasty (cold), and again a liberal 
allowance of (the aforesaid) Bristol Milk”’; ‘‘which rich beverage,” 
says Lord Macaulay, ‘‘ is made of the best Spanish wine, and 
celebrated over the whole kingdom as Bristol Mik.” Burnt 
milk is said by Lincolnshire rustics, to be “‘ bishoped ”’ because 
on a certain occasion all the villagers ran to their doors 
so as to see a bishop pass by, and meantime their milk left 
on the fire became scalded. Tom Hood wrote to Dr. Elliot’s 
little girl about dandelions, that “‘ they are large, yellow star 
flowers, which often grow about dairy-farms, but give very 
bad milk.” 
In the treatment of continued fever, where success depends 
altogether upon maintaining the patient’s strength throughout 
weeks of wasting illness, Milk can play a most important part. 
It is essential that plenty of sustenance should be continuously 
taken during the course of the fever. Recent research has 
shown that such a free administration of food does not, as was 
formerly supposed, tend to raise the temperature of fevered 
patients; also that the food is not under these circumstances 
merely poured into a digestive apparatus unable to deal with it ; 
since the absorption, at all events of light nutriment, goes on as 
perfectly in the febrile as in the non-febrile state. Seeing, 
moreover, that the waste by fever is chiefly of the bodily solids, 
or proteids, it follows that a reparative supply of the same must 
be kept up in the dietary. Supplementary thereto as econo- 
miz‘ng these sclids are milk sugar, and fats, almost equally 
essential. And then, again, the nourishment given with a 
liberal hand must be liquid. It is demanded in plenty by the 
burning tissues under constant fever, whilst because of the dry, 
parched mouth, mastication would be difficult. Milk, therefore, 
best meets these several needs; four pints in the day will 
generally suffice for the patient’s comfort; it may be taken 
plain, or diluted with water, (alkaline, or effervescing. ) li 
additional sweetness is desired, milk sugar is one of the simplest, 
and best materials to use, dissolving one or two teaspoonfuls 
of this in a little hot water, and adding it to each tumblerful 
of milk; or arrowroot, or cornflour may be made with milk 
