218 COLOSTRUM. 



turn sour like milk, but readily putrefies. According 

 to Stiptriau, Luiscius, and Boudt/ however, the 

 colostrum from the cow yields 11.7 per cent of cream, 

 3 of butter, and 18.75 of cheese. Thomson'' states 

 that colostrum when churned gives a very yellow but- 

 ter, which, when heated, emits a smell similar to the 

 white of an egg. Heine and Chevalier^ give 15.1 

 per cent of casein, 2.6 of butter, and 2.0 of mucus. 

 According to Lehman,'' the colostrum is richer in fat 

 than the corresponding milk. In the analysis by 

 Boussingaidt,*^ mention is made of 3.6 per cent of 

 sugar (jf milk, — a substance entirely unmentioned 

 by Heine and Chevalier, and the other authorities 

 we have quoted above. 



According to Beale,^ colostrum contains many large 

 cells, consisting of an investing membrane filled with 

 oil globules resembling those which are floating free 

 in the surrounding fluid. Donne" states the colos- 

 trum corpuscle to be made up of small granules, 

 united together or enclosed in a transparent envelop. 

 He says they disappear in ether, and that he traced 

 these globules in milk secreted twenty days after par- 

 turition. INI. Guterbock" has also observed these 

 compound globules, and says he could detect the 

 transparent membrane after the ether had dissolved 

 the enclosed granules. M. Mandl " has not been 

 able to detect these compound globules, and believes 

 them to be made up of agglomerated milk-globules. 



< Cyc. Anat. and Phye. iii, 360. ' Phys. Ohem. li, 64. 

 ' All. Clioiii. 1). -las. « Journ. R. A. S. of Eng. xxiv, 301. 



" Johnston's Chem. p. 535. o Tho Micrnecopu in Medicine, p. 267. 



1" C'yo. Anat, and Pbys, iil, 301. 



