190 CULINARY ARTS. [VII. 



a force-pump, and afterwards drawing it off into strong metal 

 barrels. By the aid of a valve-cock attached to a pipe leading 

 to the bottom, the exit of the liquid, as may be wanted, can 

 be managed ; the internal pressure of the gas being sufficient 

 to force out the milk. The milk may be placed in the barrels 

 first and the gas forced in afterwards. 



Products of the Decomposition of Casein. — Iljenko (Liebig's 

 Annalen, Ixiii.) has reported the following results of the action 

 of water upon casein. He obtained pure casein by washing 

 fresh cheese with water, dissolving it in soda-lye, skimming 

 off the fat which rose to the surface after repose, precipitating 

 casein from the clear liquid by sulphuric acid, and washing 

 with alcohol and ether. 



Eight pounds of this casein were mixed with distilled water 

 and exposed to the air at summer heat. After a week, am- 

 moniacal and sulphuretted odors were evolved and continued 

 during the whole process, the liquid remaining alkaline from 

 the commencement to the end of the reaction. The liquid 

 was replaced every four days by fresh water. After ten 

 weeks, the united liquors, after having been tested separately 

 and found to behave alike, were filtered. The casein had 

 decreased in weight considerably during this time. 



The volatile products of the distillation of this filtrate were 

 volatile oil, butyric, and valerianic acids. The ammonia 

 generated during the putrefactive fermentation, dissolved a 

 portion of the casein. The liquor also contained aposepedin^ 

 or oxide of caseum. 



