WHY cow's MILK? 69 



We notice at once that, as in the case of the calf, 

 the outlet from the stomach to the intestine is very 

 small. As we watch the milk from the mother's 

 breast pass into the infant's stomach, we observe 

 that it does not clot in a hard, tough curd like cow's 

 milk, nor in a jelly as in the case of mare's milk, 

 but in a soft mass, broken into numberless small 

 particles. It is neither hard and solid, nor soft and 

 gelatinous, but flocculent. In this state it passes 

 into the intestine, where the process of digestion is 

 completed. If, instead of mother's milk, speedily 

 precipitated into this flocculent form, cow's milk with 

 its enormously harder curd enters the tender stomach, 

 what happens? Why, the stomach is overtaxed 

 trying to break the curd into particles small enough 

 to enter the intestine, and there is disorder until the 

 foreign substance can be got rid of, with resulting 

 nausea or diarrhceal illness. Such portions of the curd 

 as have been broken and passed into the intestine 

 are very liable to cause just the same kind of dis- 

 turbance there, with serious, if not fatal, result. 



IV 



From the foregoing discussion it will be perfectly 

 apparent, even to one who has never given the matter 

 the slightest thought before, that in looking for a 

 substitute for breast milk upon which to feed our 



