firft thought of propofmg this queflion. They anfwered unani- 

 inoufly, and without hefitation, " Surely, Sir, there is, until the 

 " beefting miik is over the curds are je//ow, and.,aftervyards they 

 " become white!' 



I SHALL now haften to confider the third general propofition, 

 viz. " That woman's miik is prone to run into an accfcent or 

 " acid date." Acefcency and acidity are relative terms, and 

 can be applied with propriety only in confequence of accurate 

 Gomparifon. Whoever takes the trouble of attentively comparing 

 human milk with that of the ruminant animals will foon find 

 it to be much lefs prone to run- into the acefcent or acid procefs. 

 I have very often expofed equal quantities of human and cows 

 milk in degrees of temperature, varying from the common 

 furamer heat, or 65 to 100, and I have conftantly found that 

 cows miik acquires a greater degree of acidity in thirty-fix hours 

 than the human did in many days j cows milk becomes offenfiveKy 

 putrid in four or five days, a change which healthy human 

 milk, expofed in the fame manner, will not undergo in many 

 weeks, nay fomctimes in many months. I once kept a few 

 ounces of a nurfe's milk, delivered about fix or feven days, 

 for more than two years in a bottle moderately corked. It 

 flood on my chimney piece, and was frequently opened to be 

 examined. At the end of this period it (hewed evident marks 

 of moderate acidity, whether examined by the tafte, fmell, or 

 paper ftained by vegetable blues or purples; the latter it changed 

 to a . florid red colour, whereas cows milk kept a few days- 

 changed the colour of the fame paper to a green, thereby clearly 

 fliewing its putrefcent tendency. 



A a 2 Doctor 



