380 Scientific Intelligence.— Chemistry. 
That portion or part of milk which is least influenced by variations 
of food, &c. in the cow is the caseous portion or cur 
Four specimens of milk were obtained by the sites from. dairies 
on different sides of Paris, and one other was taken from a cow and 
brought immediately to him. Three hundred grammes of each of 
these were warmed and treated with equal quantities of vinegar. 
The curd of each being drained, and equally pressed between folds 
of soft paper, furnished, namely, those from the dairies, each twen- 
ty nine grammes of cheese, and that from the cow, thirty grammes. 
A second experiment, gave within a small fraction, the same re- 
sult. 
Taking the quantity of this caseous matter as a type of the purity 
of milk, other equal portions of milk were mixed, each with an equal 
weightof water, and treated in the same manner, when it was found 
that the quantity of cheese was exactly one half. 
Ib a third experiment, the milk was diluted with twice its — 
of water, and the cheese was precisely one third. 
The last experiment was repeated, with the addition of soggi to 
the milk and water; when the cheese was extracted, the whey cau- 
tiously evaporated to the consistency of extract, treated with boiling 
alcohol, filtered and evaporated, the sugar which had been added was 
recovered. 
To distinguish the milk which is adulterated with emulsion of al- 
monds or of hemp-seed, one hundred and fifty grammes of pure 
milk were united with one hundred and fifty grammes of emulsion of 
sweet almonds, and the curd was separated by vinegar with the aid 
of heat. Being well pressed, it weighed sixteen grammes {{;.. Then 
another mixture was made, in the proportion of one hundred grains 
of milk to two hundred of emulsion, and this furnished ten grammes 
and eighteen decigrammes of curd, which it will be observed is pro- 
portionate to the prior quantity. 
Besides, the curd or caseum of pure milk can be easily distinguish- 
ed from that with the emulsion, by its consistency, and by the grease 
which the latter yields when exposed for sometime to white paper. 
To prevent the milk from turning sour and curdling, as it is so apt 
to do in the heat of summer, the milk men add a small quantity of 
sub-carbonate of potash or soda, which saturating the acetic acid as 
it forms, prevents the coagulation or separation of curd ; and some 
of them practice this with so much success as to gain the reputation 
of selling milk that never turns.. Often when coagulation has taken 
