COW'S MILK. 103) 



drawn from the mineral kingdom, as the body of the horse. 

 As in the case of the horse, all these enter the structure of the 

 ox, not directly from the mineral kingdom, but indirectly, as 

 constituting the elements of the vegetable food on which the 

 animal feeds. It is equally certain that the maintenance of 

 health in the ox depends on the due conservation of its 

 several solid textures and fluids in their exact normal chemical 

 constitution that is, on the due proportion of each element 

 being present in the several textures and fluids. 



Again, it is certain that water holds the same place in the 

 nutrition of the ox as in that of the horse, namely, that it is 

 not an aliment in the same sense in which albumen or fibrine 

 is an aliment nevertheless, that it is essential to the living 

 actions, which go forward all -unceasingly in every living 

 animal. About four-fifths of the weight of the ox, as in 

 similar animals, are water ; and thus, what are called the 

 animal solids have water for their basis, much in the same 

 manner as fluids, like the blood, only that the solid particles 

 which move in the water are generally at smaller distances 

 apart in the solids than in the fluids. 



Cow's Milk. As in the foal growth takes place to a sur- 

 prising extent while the materials of that growth are drawn 

 solely from the mother's milk, so in the calf the same fact is 

 observed. The nutritive substances in the milk of the cow are, 

 as in the milk of the mare, albuminous, saccharine, and olea- 

 ginous. The only albuminous proximate principle in the milk 

 of the cow, as in the milk of the mare, is caseine; while the sac- 

 charine principle is sugar-of-milk, and the oleaginous principle 

 butter. The saline matters contained in milk also act an im- 

 portant part in early nutrition. The specific gravity or density 

 of cow's milk varies from 1.030 to 1.035. In 100 parts 87.4 

 are water, 4.0 are butter, 5.0 are sugar and soluble salts, 

 and 3.6 are caseine and insoluble salts. The salts contained 



