174 NOURISHING QUALITIES OF MILK, 



nips, etc., if in considerable quantity, impart a most 

 disagreeable flavor to their milk. 



We are now able to understand, how admirably milk 

 is fitted to the purpose for which it is designed, the 

 nourishment of the young animal. In its casein is 

 a substance wkich furnishes just the material for 

 muscles, tendons, and all the solid flesh of the body. 



The butter lubricates the joints, makes the skin soft, 

 and furnishes the fat generally, beside being used in 

 case of necessity for respiration. The milk sugar is 

 equally available with starch, and common sugar, for 

 the purpose of respiration, thus keeping up the heat 

 of the body. 



Finally, in its ash we have the phosphates for 

 building up the bones, the framework of the body, and 

 other saline substances for supplying the blood and 

 the flesh with their inorganic part. 



