74 ILLINOIS STATE DAIRYMEN S ASSOCIATION. 



invite your attention to some of the uses of milk, which 

 are as follows : 



" 1st — In its normal state it is one of the best of foods 

 for young mammals. It is also good food for those further 

 advanced in life. 



'' 2d — Milk may be condensed, with or without sugar, 

 for use in the human family : if with sugar (called preserved 

 milk), it will keep good for years. 



" 3d — The caseine of milk may be made into cheese, 

 for food. 



"4th — The caseine may be made into lactine, largely 

 used for stamping or printing calico. 



"5th — The serum, or whey, of milk may be mixed 

 with cereal caseine and made into a nutritious food for man 

 in the form of cheese. 



" 6th — Full-cream cheese — a thing that is but rarely 

 found — -yet good food for the human family. 



" 7th — Milk is frequently made into koumiss, much 

 used as a mild, nutritive stimulant in sickness. It contains 

 about one per cent, of alcohol. 



" 8th — The whey of milk may be evaporated and 

 lactine, or sugar of milk, obtained, which we trust will be 

 largely used some future day for culinary purposes. 



" 9th — Sour milk is largely used in the United States 

 to make jewelry called American coral, celluloid, and jet. 



" lOth — The cream, or fatty part, of milk is usually 

 made into butter. Butter contains — 



Summer. Winter. 



Margarine 40 65 



Butter oil 60 35 



100 



" May butter frequently contains — margarine, 68 per 

 cent. ; butter oil, 30 per cent., and butzric, caproic and 

 capric acids, 2 per cent. 



'' A compound is supposed to exist in margarine con- 

 sisting of three atoms of carbon united to 2 of hydrogen, 



