c 



y. 



penetrate < 



difficult! 





eS, ];, 



'"'^ of ,, 

 ^ ^he occasion 



.1 h 



^^ 



some of 



u ch a mode . 



ind others, k:' 

 >n the sufe 

 :ill some i'^ 



I 



lis, thej-m;, 



of the 

 f those tissii;^ 



ith albuniio" 



■he body, Of ^ 

 ,und to be *; 



the trat^ 



ban 



in 



, vegetate 



c 



r 



r 



.rrib^^ 



t! 



(jescn 



TJI£ BEGINNINGS OF LIIE. 



311 



M 



the French Academie des Sciences ; but it has been for 

 the most part disbelieved or unheeded by many who 

 ou(yht to have satisfied themselves by actual observation 

 as to the truth or falsity of what had been recorded. 



cnmp rare evcentions. this seems to have been 



With 



neglected, though the few who have looked for them- 

 selves have been able, in all important respects, to 



M 



When 



depth of about two inches, the larger milk-globules soon 



begin to collect on the surface of the fluid. 



After 



milk beins; protected from 



dust by an inverted glass), the surface is found to be 

 yellowish and smooth — constituting the most superficial 

 F heterogenetj' stratum of a layer of cream, the under portions of which 



are of an opaque white colour. When reflected, this is 

 found to lie on the surface of a bluish-white whey con- 

 taining soft flakes, which, on microscopical examination, 

 are ascertained to be composed of precipitated casein 

 in a finely granular condition, mixed with small milk- 

 globules and multitudes of active Bacteria. In this 

 condition, it has a sour odour and an acid reaction. 

 The white stratum of cream, immediately above, is 

 composed almost wholly of aggregated and more or less 

 unaltered milk-globules, mixed with myriads of Bac- 

 teria. But it is in the superficial yellow stratum, more 



\ 



\ \ 



^ ^ Ann. des Sc. Nat.' 1837 (Zoologie), t. viii. p. 349 



im 



