MILK. 427 



have a historical account by Schill of the fermentation of milk 

 and the spirit that may be extracted from it. * A similar ac- 

 count had been given long before by Dr Guthrie.-|- 



In 1839, an analysis of milk was made by M. Lecanu,J who 

 got, 



Butter, . 36 



Casein, . 56 



Sugar of milk, ~\ 



Soluble salts, f 40 



Extractive, J 



Water, . 868 



1000 



and during the same year an elaborate chemical memoir on milk 

 was published by MM. O. Henri and Chevalier, and another 

 by M. Simon. || 



The constituents of cow's milk in a normal state are, accord- 

 ding to the analysis of these chemists, 



Casein, . 44*8 



Butter, . 31-3 



Sugar of milk, 47*7 



Salts, . 6-0 



Water, . 870-2 



1000-Of 



These proportions vary with the food. The following table shows 

 the variation when the cows were fed with carrots and with beet : 



Carrots. Beet. 



Casein, . 42-0 37-5 



Butter, . 30-8 27-5 



Sugar of milk, 53-0 59-5 



Salts, . 7-5 6-8 



Water, . 866-7 868-7 



1000-0 1000-0** 

 Milk, as every body knows, is an opaque white-coloured fluid, 



* Annalen der Pharmacie, xxxi. 152. f Edin. Trans. Vol. ii. 



\ Jour, de Pharm. xxv. 201. Ibid. p. 333, 401. 



|| Ibid. p. 349. t Ibid. xxv. 340. ** Ibid. p. 342. 



