284 ANIMAL FOOD. 



bo turn sour; hence colic, diarrhea and thrush are occasioned in 

 those who partake of it. 



Fifteen grains of soda bicarbonate to a quart of milk prevents 

 it from turning sour and also renders it more digestible. 



Milk, though nourishing, does not agree with every one. If 

 diluted with one-third lime-water it will rarely cause biliousness or 

 indigestion and if taken regularly will so strengthen the system as 

 to banish these disorders. It may be taken with acid of some kind 

 when it does not easily digest. When milk is constipating a little 

 salt sprinkled in each glassful will avert the difficulty. When it 

 has an opposite effect a few drops of brandy in each tumblerful of 

 milk will obviate purgation. Milk drunk between meals will de- 

 stroy the appetite. After meals a tumblerful of pure milk may be 

 drunk. A pint with a biscuit makes a light supper. In fever, in 

 exhausted conditions dependent on loss of blood, and in summer- 

 diarrhea and other inflammatory affections of the alimentary tract, 

 milk may be given scalded with excellent results; this is a sheet 

 anchor in typhoid fever. Owing to outbreaks of fever which were 

 traced to infected milk many persons adopted the precaution of 

 boiling all milk before using it and thus the disease-germs which it 

 may have contained were rendered innocuous. This is a good plan 

 for persons resident in towns. 



CREAM consists of the fatty constituent of milk, which, on 

 account of its lightness, rises to the surface when the milk is 

 allowed to stand. It forms the basis of butter. It can often be taken 

 freely when nothing else will remain on the stomach, notwithstand- 

 ing the abundance of fatty matter. It should always be fresh and 

 may be diluted with water or given pure if desired. 



CLOTTED CREAM is produced by heating milk just to the point of 

 simmering, which causes a scum to form with the fatty matter and 

 give it more consistency. 



SKIM-MILK is that from which the cream has been removed and 

 being consequently less rich than ordinary milk it can frequently be 

 taken by invalids when the latter cannot. 



BCJTTER-MILK is what is left after the extraction of butter. It 

 of course contains less fatty matter than skim-milk, but it retains the 

 nitrogenous, saccharine and saline matter and is therefore very 

 nourishing and useful as an article of diet. Unless very fresh it is 

 generally a little acid. It is one of the most refreshing summer 

 drinks that can be taken and is almost always allowable in sickness, 

 especially in fevers with gastric symptoms. It appears to produce 

 a gentle activity of the liver and kidneys, particularly of the latter 

 organs. 



CURDS are the caseine and fat of milk combined by coagulation 

 of the milk They form the basis of cheese. The addition of 

 an acid to the milk sets free the caseine, which is held in solution 

 by an alkali, and causes coagulation. 



WHEY is the liquid left after the curd has been removed, con- 



