INDEX 



USENER, on said-splitting ferment 

 in cows' and human milk, 99 



UTZ, hydrogenase in cows' milk, 92 ; 

 Schardinger's reaction, 89 



VAN ALSTYNE and GRANT, on direct 

 absorption of protein, 124 



VANDEVELDE, lactase and glycolytic 

 ferments in milk, 79 ; lipolytic 

 ferments in cows' milk, 78 ; pro- 

 teolytic ferments in cows' milk, 

 76 ; salol-splitting ferment in 

 cows' and human milk, 99 



VAN ECK, on effect of heat upon 

 peroxidase reaction, 84 



VARIOT, nutritive value of raw 

 and boiled cows' milk as food for 

 infants, 189 



VARIOT and LORENZ-MONOD, on the 

 nutritive value of raw and boiled 

 cows' milk as food for infants, 



193 



VAUDIN, on reducing ferments in 



milk, 86 

 VELDEN, on catalase in human milk, 



96 

 VINCENT, nutritive value, of milk 



in the feeding of kittens, 182 ; 



, of raw and boiled cows' milk 



as food for infants, 190 

 Vitamine, 240 

 VOLLRATH, on ferment content of 



milk in abnormal conditions, 99 



Weight, average, of guinea-pigs at 

 different ages, 178; fluctuation 

 in, 199 ; increase of, according to 

 groups and periods, 195 ; , in 

 breast-fed infants, 195 ; , com- 

 parison of results of feeding with 

 raw and boiled milk, 190, 192, 195 



Weight of infants, increased by use 

 of boiled milk, 163 ; loss of, 18 



WELLMANN, differences in composi- 

 tion of milk, 22 



' Wet ' milking, risks of, 266 



Wet-nursing, 161, 164 



Whey, 40, 41 ; human, boiled, 164 



Whey-proteins, 30, 32, 34 ; absorp- 

 tion of, 39 



WINKLER, on cellular elements in 

 milk, 135 



WINSLOW, milk-borne epidemics, 261, 

 262 



Wisconsin, U.S.A., cattle of, tubercu- 

 losis among, 251 



WOHLGEMUTH and STRICH, amylase 

 in cows' milk, 98 ; proteolytic fer- 

 ments in milk, 78 



WOLL, fat content of milk, 43 ; 

 , when boiled, 230 ; influence of 

 diet on the milk supply of cows, 

 20 ; relation of food to the produc* 

 tion of milk in cows, 7 



WOLL and CARLYLE, influence of 

 diet, 20 



WROBLEWSKI, organic constituents of 

 milk, 42 



WAENTIG, effect of heat upon per- 

 oxidase reaction, 84 ; oxidising 

 ferments in milk, 81 

 WALLER, intervals between feeding, 



156 



Wassermann's reaction, 165 

 Water content of colostrum, 16 

 Water, in human and cows' milk 

 compared, 8 ; percentage composi- 

 tion of milk samples, 10 

 Weaning during pregnancy, 15 

 WEDEMANN, on Schardinger's re- 

 action, 90 



ZAITSCHEK, amylase in cows' mill , 

 97 ; lactase and glycolytic fer- 

 ments in milk, 79 ; proteolytic 

 ferments, in cows' milk, 76 ; , in 

 human milk, 77 



ZUBRZYCKI and WOLFSGRUBER, bac- 

 tericidal and agglutinating sub- 

 stances, 119 



ZUCKMAYER, calcium content of 

 milk, 56 ; nitrogen and ash in early 

 human colostrum, 1 7 ; phosphorus 

 content of milk, 59 



ZURICK and KRAGE; bacillus abortus 

 in milk, 258 



AT THE BALLANTYNE PRESS 



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