300 
Milk. 
If the cream is imperfectly removed, the skim-milk naturally 
will be all the better. The following analysis represents the 
composition of imperfectly skimmed milk : — 
Water 89-00 
Butter (pure fat) 1-93 
•Casein 3-01 
Milk-su^ar 5-28 
Mineral matters (ash) -78 
100-00 
•48 
♦Containing nitrogen 
On the Circumstances hy wldcJi the Quality and Quantity of 
Milk are modified. — In dii'ecting attention to this point, I propose 
to refer to experiments lately made by myself, and to several im- 
portant and accurate experiments which have been made on the 
Continent, but which have not, as far as I am aware, appeared 
in print in England, adding a very brief notice of some well 
known facts to give completeness to my statement. 
Amongst other circumstances, the following affect the quality 
or the yield of milk : — 
1. The Period of the milking at ivhich it is taken. — I have 
stated before that a mechanical separation of the cream-globules 
from the milk, and a partial disruption of their shells, already 
begin in the udder of the cow. 
The milk which is first drawn off is thin and poor, and gives 
little cream. That which is last drawn — the strippings — is rich 
in cream, and yields consequently much butter. The quality of 
the cream from the strippings also is richer than tlie rest. On 
this point experiments have been lately made in France by M. 
Reiset, who obtained the following results in three different ex- 
periments : — 
100 parts of Cow's 
milk contained : — • 
•Solid matter 
First 
Drawti. 
Last 
Drawn. 
First 
Drawn, 
Last 
Drawn. 
First 
Drawn. 
Ijist 
Drawn. 
85-63 
14-37 
81*07 
18-93 
90-10 
9*90 
84* 15 
15*85 
88-99 
11-01 
.82- 37 
17-03 
*Containing butter) 
(pure fat) . . . . ) 
100-00 
5-90 
100-00 
10-50 
100*00 
1-SO 
100-00 
G-60 
100-00 
2*20 
100-00 
8*80 
Similar results were obtained by Peligot on the examination 
of ass's milk. In 100 pints of ass's milk Pt;ligot found : — 
Casein , 
In the 
In the 
At the 
Bo (.'inning 
Miilille of 
Knd 
of iMill<lng. 
Milking. 
of Milking. 
0-96 
1-02 
1-52 
0-50 
6-48 
6-45 
1-7G 
1-95 
2-95 
9-22 
9-45 
10-92 
