SEQUELS OF PARTURITION, 



255 



The salts contained in the milk varies with the character of the food, 

 and also according to the time that has elapsed since parturition ; this 

 fluid being particularly rich in inorganic elements during the first third of 

 the period of lactation. According to the analyses of Haidlen and Furs- 

 tenberg, there is in it 1000 parts of ash ; 475 phosphate of lime, magnesia, 

 iron, etc. ; 219 carbonate of lime and salts, which are more especially 

 combined with the casein ; 343 of sodium salts, with traces of sulphur 

 and flouride of calcium. Milk also contains such gases as carbonic acid, 

 oxygen, and nitrogen, in solution. 



In the Cow the flow of milk becomes very plentiful in about a week 

 after calving, but after a month or so it gradually diminishes in quantity 

 for about ten months, when the animal, as a rule, " runs dry." In the 

 first and second months after calving, when the yield is abundant, it is 

 generally more watery than after the fourth or fifth month ; and the fur- 

 ther the diminution in quantity proceeds, the better it becomes in quality, 

 other circumstances being equal. 



It will be seen from the above table, that the milk of the *Cow closely 

 approaches that of woman, and this accounts for the readiness with which 

 it can be substituted for the latter without injury to the child. It is, when 

 compared with that of Solipeds, more rich in casein and fat. The milk of 

 the Goat is the most nutritive, and contains more casein ; but it is viscid 

 and has a peculiar odor, something like that of the cutaneous transpira- 

 tion of this animal, and particularly during the rutting season; this odor 

 is not so powerful in white goats, nor in those without horns, if they are 

 properly kept. The milk of the sheep contains more fat than that of the 

 Cow and Goat, while the casein is in larger quantity, but is also viscid. 

 It has less water than that of the Cow, and altogether is particularly 

 rich, especially soon after lambing. This is well seen in the subjoined 

 analysis, and it will explain the difficulty which is experienced in bringing 

 up a lamb when the Ewe has died soon after parturition : — 



Water - 



Fat - - - 

 Casein - - - 

 Milk-sugar - 

 Mineral Matters (Ash) 



Ewe's Milk \ Ewe's Milk 

 Three Weeks [ Six Weeks 

 after Lambing. ' after Lambing. 



The milk of the Mare appears to contain the largest portion of ^yater 

 and the smallest quantity of fat, the milk of the Ass coming next to it in 

 these constituents. This contains little casein, scarcely any fat, and a 

 small quantity of ash. On the other hand, it is comparatively rich in 

 milk-sugar, which is, according to Voelcker, a very digestible material and 

 a good aperient, particularly for children. But of all animals, the carni- 

 vora have the richest milk ; the casein and fat being particularly abun- 

 dant, and no other food will at all compare with it in these constituents. 

 Solid butcher's meat contains less real nutriment and more water than 

 this description of milk. This explains at once the extreme difficulty of 



