SEQUELAE OF PAnTUUITlUX. 



273 



Vernois and Becqucrel give a comparative table of the composition of 

 the milk of various animals, as below : 



Doycre furnishes us with another interesting analysis, which we 

 cannot omit publishing here : 



The salts contained in the milk vary 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 

 Furstenberg, there are in it 1,000 parts of ash ; -iTo 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 tluonde 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 gi-adually diminishes in quantity 

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

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

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

 furtlier 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 is casein and fat. 

 The milk of the Goat is the most nutritive, and contains more casein ; 

 but it is viscid and has a peculiar odour, something like that of the 

 cutaneous transpiration of this animal, and particularly during the 

 rutting season ; this odour 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 



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