400 Animal Milk. 
kernels of any of the grains, with those broken by any cause, 
woukl be of value as food for animals, but if some, in connexion 
with the full kernels, they would do little more than shade the 
ground, and take some nourishment which would otherwise go to 
perfect more fully the fruit of the other stalks. But here some 
one may ask how is the separation of the large from the small, the 
fat from the lean kernels, to be effected/ Very readily by a good 
set of sieves or screens. In addition to those belonging to your 
fanning mill, let others be prepared of the same size and form, 
from wire cloth of the different textures you desire. The cost 
will not be great. They will be extra sizes for your mill, and 
will be worth twice their cost for this purpose. Then make of 
firm, light boards, the sides and ends of a box, which will just 
admit one of tliese sieves. Attach to the inside of your box 
some little support near the lower edge for the screen to rest upon, 
and you will have at command, as many screens as you have 
sieves, both proper and extra to your fanning mill. One of them 
of suitable fineness, wmH take from your oats all small or broken 
grains, and all cockle, dock, and thistles, &c., which you can con- 
sign to your cauldron, and after being bofld thoroughly, they will 
hurt neither your hogs or your land, and a richer harvest of better 
grain will richly reward you for all your care and expense. 
Dicight Place, Richmond, July 1848. 
ANIMAL MILK. 
M. Dumas has read to the Paris Academy of Sciences, the first 
portion of a paper on the nature of the milk of different animals. 
He observes that the milk of herbivorous animals always contains 
four orders of substances, which form part of their food, viz: the 
albumenous represented by the caseum, the fatty substances repre- 
sented by butter, the saccharine poition of their food represented 
by their sugar of milk, and finally the salts of different kinds, 
which exist in all the tissues of these animals. In the milk of 
carnivorous annimals, there is no sugar, and there are only the 
albumenous, fatty and saline substances which form the general 
constituents of meat. If, however, bread be added to the food of 
these animals, the sugar of milk will be found, although not in 
large quantities. M. Dumas concluded by stating that his in- 
vestigations have enabled him to arrive at a perfect analysis of 
milk. 
