88 
children, there is reason to suppose that many of the gastric 
affections to which they are subject are owing to this state 
of the milk. To prevent these evil consequences, M. Y. 
Essling recommends the milk to be drunk as soon as possible 
after extraction, and at all events to keep it closely bottled 
during the interval, so as to keep out the smallest particle 
of air. Moreover, the temperature should be kept as nearly 
as possible the same as that which the milk had in the 
teats/’ 
Having for many years been familiar with the microsco- 
pical appearance presented by milk and cream, and not 
having seen the changes as described by M. Y. Essling, I 
was desirous of satisfying myself on this point, more espe- 
cially as it affected a very important article of food. The 
composition of ordinary milk, as stated by Fownes, is as 
follows : — 
Water 873-00 
Butter 30*00 
Casein 48*20 
Milk Sugar 43-90 
Phosphate of Lime 2-31 
Phosphate of Magnesia 0-42 
Phosphate of Iron 0-07 
Chloride of Potassium 1 -44 
Chloride of Sodium 0’24 
Soda in combination with Casein 0-42 
1000-00 
Composition of Casein in 100 parts : 
Carbon 
Hydrogen 
Nitrogen ... 
Oxygen j 
Sulphur j 
53-83 
7-15 
15-64 
23-37 
100-00 
