202 MILK-WINE. THE UDDER. 



countries. The arrack of the Arabs is sometimes made 

 from camel's milk. 



The Tartars make most of their spirituous liquors 

 from milk ; and for this purpose they prefer mare's milk, 

 on account of its larger percentage of sugar, which 

 causes a greater and more active fermentation. The 

 liquor made from it is termed milk-wine, or khoumese. 

 It resembles beer, and has intoxicating qualities. The 

 process of manufacture is very simple. The milk, being 

 allowed first to turn sour, is then heated to the proper 

 temperature, when it begins to ferment ; and in a day in 

 summer, or two or three days in winter, the process is 

 completed, and the liquor may be kept several weeks 

 without losing its good qualities. 



The admirable though complicated organization of 

 the udder and teats of the cow has already been 

 explained, in speaking of the manner of milking. But 

 it may be said, in general, that the number of stomachs 

 or powerful digestive organs of the ruminants is won- 

 derfully adapted to promote the largest secretions of 

 every kind. 



The udder of the cow, the more immediate and 

 important receptacle of milk, and in which other milk- 

 vessels terminate, is divided into two sections, and each 

 of these sections is subdivided into two others, mak- 

 ing four divisions, each constituting in itself, to some 

 extent, an organ of secretion. But it is well known 

 that, as a general thing, the lateral section, comprising 

 the two hind teats, usually secretes larger quantities 

 of milk than the front section, and that its development, 

 both external and internal, is usually the greatest. 



Milk is exceedingly sensitive to numerous influences, 

 many of which are not well understood. It is probably 

 true that the milk of each of the divisions of the udder 

 differs to some extent from that of the others in the 



