216 



ANALYSES OF MILK. 



with greater rapidity, and produces a juicy and tender 

 beef, superior, at the same age, to that of the ox. The 

 operation of spaying is simple, and may be performed 

 by any veterinary surgeon, without much risk of 

 injury. 



The milk of the cow has often been analyzed. It was 

 found" by Haidlen to consist of 



Water, 873. 



Batter, ...... 30. 



Caseine, 48.2 



Sugar of milk, ... 43.9 

 Phosphate oflime, . . 2.31 



42 



Iron, 47 



Chloride of Potassium, . . 1.44 

 Sodium and Soda, ... .66 



looo. 



But its composition, as already intimated, varies 

 exceedingly with the food of the animal, and is 

 influenced by an infinite variety of circumstances. 



Skim-milk is much more watery than whole milk. It 

 was found by one analysis to contain about 97 per cent, 

 of water arid 3 per cent, of caseine. 



Swill-milk, or milk from cows fed on " still-slops," in 

 New York, was found by analysis to contain less than 

 1.5 per cent, of butter, some specimens having even 

 less than one per cent. 



The colostrum, or milk of the cow just after calving, 

 contains a large proportion of cheesy matter. Its 

 amount of caseine was found by careful analysis to be 

 15.1 per cent., of butter 2.6, mucous matter 2, and 

 water 80.3, there being only a trace of sugar of milk. 



The measures for milk in common use in this country 

 are those used for wine and beer. The wine quart is 

 about one fifth less than the beer quart, and is that 

 most commonly used in England. It is to be regretted 

 that no uniform standard has been adopted throughout 

 the country. 



