ART. I. 1.4. 2. NUTRIENTIA. 7 



4. The white meats, as of turkey, partridge, pheafant, fowl, 

 with their eggs, feem to be the next in mildnefs ; and hence are 

 generally firft allowed to convalefcents from inflammatory dif- 

 eafes, 



5 Next to thofe mould be ranked the white river-filh, which 

 have fcales, as pike, perch, gudgeon. 



II r . Milk unites the animal with the vegetable fource of our 

 nourifhment, partaking of the properties of both. As it con- 

 tains fugar, and will therefore ferment and produce a kind of 

 wine or fpirit, which is a common liquor in Siberia ; or will run 

 into an acid by fnnple agitation, as in the churning of cream ; 

 and laftly, as it contains coagulable lymph, which will undergo 

 the procefs of putrefaction like other animal fubftances, as in old 

 cheefe. 



2. Milk may be feparated by reft or by agitation, into cream, 

 butter, butter-milk, whey, curd. The cream is eafier of digeition 

 to adults, becaufe it contains lefs of the coagulum or cheefy parr, 

 and is alfo more nutritive. Butter confiding of oil between an 

 animal and vegetable kind contains ftill more nutriment, and in 

 its recent ftate is not difficult of digeftion if taken in moderate 

 quantity. See Art. I. 2. 3. 2. Buttermilk if it be not bitter is 

 an agreeable and nutritive fluid ; if it be bitter it has fome pu- 

 trid parts of the cream in it, which had been kept too long ; 

 but is perhaps not lefs wholefome for being four to a certain 

 degree : as the inferior people in Scotland choofe four milk in 

 preference to (kirnmed milk before it is become four. Whey is 

 the lealt nutritive and eafieft of digeftion. And in the fpring 

 of the year, when the cows feed on young grafs, it contains fa 

 much of vegetable properties, as to become a falutary potation, 

 when drunk to about a pint every morning, to thofe who du- 

 ring the winter have taken too little vegetable nouriihment, and 

 who are thence liable to bilious concretions. 



3 Cheefe is of various kinds, according to the greater or lefs 

 quantity of cream, which it contains, and according to its age. 

 Thofe cheefes, which are eaiieft broken to pieces in the mouth, 

 are generally eafieft of digeftion, and contain moft nutriment. 

 Some kinds of cheefe, though ilow of digeftion, are alfo flow in 

 changing by chemical proceiTes in the ftomach, and therefore 

 will frequently agree well with thofe, who have a weak digeftion ; 

 as I have feen toafted cheefe vomited up a whole clay after it 

 was eaten without having undergone any apparent change, or 

 give.n any uneafmefs to the patient. It is probable a portion of 

 fugar, or of animal fat, or of the gravy of boiled or roafted meat, 

 mixed with cheefe at the time of making it, might add to its 

 pleafant and nutritious quality. 



VOL. I, N N n 4. The 



