8(3 A New Dairy Industry. 



milk has been before it reached the house. We know 

 now positively that all germs contained in fresh milk : 

 baccillae, spores and ferments begin to multiply im- 

 mediately after being drawn from the cow with an 

 astonishing rapidity, so that milk produced under the 

 most favorable conditions may contain millions of 

 germs if several hours have elapsed between the 

 drawing from the cow and the boiling or sterilizing 

 of it. And even if we could remedy this defect by 

 keeping a cow in every household, we should not be 

 producing an infants' food that could be pronounced a 

 fit substitute for the mother's breast, for we must ever 

 remember that cou?s milk is not mothers milk^ and 

 that tJie new-born babe does not possess the stomach of 

 a calf. 



Let us look at a comparison of the two milks taken 

 from one hundred and fifty analyses : 



Cow's Milk. Woman's Milk. 



Water 87.5 per cent. 88.25 per cent. 



Casein 3.0 " 0.75 " 



Albumen 0.5 " 1.00 



Fat 3.5 " 3.50 



Milk sugar .... 4-8 6.25 



Ashes . 0.7 " 0.25 " 



100.0 u 100.0 



We remark at a glance the great difference of pro- 

 portions in the various constituents of the two milks, 

 and when we consider that an infant's stomach is an 

 exceeding dainty apparatus, it will be at once clear 



