TESTIMONY OF HENRY MORTON. 109 



Q. Well, sir, what was it ? A. I said that if I found an egg, got 

 an egg, at a grocery store, and it seemed to me to be an egg, I would 

 feel justified in swearing that it was one, while, if I found it under 

 other conditions, though it should seem to me to be an egg, I should 

 not feel justified in swearing that it was one. 



Q. Suppose I present an egg to you in Court, and ask you what 

 it is, will you feel justified in swearing that it is an egg ? A. I 

 should not ? 



Q. Do you apply your observations respecting eggs to milk ? 

 A. Certainly, it is my intention. 



A. Can you tell from the egg what kind of an egg it is, good or 

 bad ? A. It depends upon how bad. 



Q. By looking at milk and testing it with the senses as fully as 

 possible and the lactometer and thermometer, can you tell by what 

 animal it was produced ? A. I think not. 



Q. What is the composition of milk, Professor? A. It varies 

 within certain limits. 



Q. What are the limits, what are the ingredients, the proportions 

 in cow's milk ? A. The ingredients are water, fat, caseine, sugar and 

 some salts, some soluble and some insoluble ; the proportions are 

 about, if I give them from memory, 85 or 87 per cent, water, 3J of 

 fat, about 4 of caseine, about 4 and over of sugar, and less than 1 per 

 cent, of salt. 



Q. Is albumen a constituent of milk ? A. That is a ques- 

 tion. 



Q. Is it or is it not ? A. In some form it is included in the 

 caseine. 



Q. Can you regard it as identical with the caseine? A. The 

 term caseine is generally used to include, what is otherwise called 

 albumen. 



Q. What does caseine mean? A. It means the cheesy sub- 

 stance. 



Q. What does albumen mean ? A. It means the substance of 

 which we have the type in the white of the egg. 



Q. There is as much difference between caseine and albumen as 

 between cheese and the white of an egg ? A. Not under all condi- 

 tions. 



Q. Generally? A. No ; I should not say so. 



