86 
LONDON MILK. 
but the albumen is diminished from 0*44 per cent, to 0 31 
per cent. Sugar is least abundant at midnight (4*19 per 
cent.), and most plenty at noon (4*72 per cent.) The per- 
centage of the salts undergoes almost no change at any time of 
the day. — Henle’s Zeitschr . fur llalionelle Medicin . — Edinburgh 
Medical Journal. 
LONDON MILK. 
Dr. Hillier, in a recent report on the sanitary condition 
of St. Pancras, says : “The most emaciated and least healthy 
cows often yield the largest quantity of milk. The diseases 
most frequently fatal to the cows are said to be consump- 
tion and inflammation of the lungs. We know that infants 
suckled by nurses who are consumptive are liable to become 
consumptive, and there can be little doubt that infants fed 
on milk from consumptive cows' are likely to fall victims to 
the same disease. Thinking it possible that the poorness of 
the milk might be entirely due to the manner in which the 
cows were kept, I obtained milk direct from the cows at one 
of the most unhealthy sheds that I could find ; and, to my 
surprise, the milk, though not so good as country milk, was 
very far above the average of that sent out. There can be 
no doubt that the practice of adding water in large quantities 
is a very common one; the quantity employed, is, I believe, 
from 25 to 50 per cent. As far as my researches have ex- 
tended, it is not common to have any other ingredient added 
than water ; this, however, is a fraud which ought not to be 
allowed. The amount of cream varies much, even in speci- 
mens that have not been adulterated, but just as they come 
from the cows ; this is much affected by the food and con- 
dition of the animals ; but the specific gravity of the serum, 
and the amount of solid matter, are much more constant, dnd 
are, without a complete analysis, the best guides to the purity 
of the milk. There is one point worthy of notice, that may 
assist the public in judging of the milk sold to them, it is 
this, that the very rapid rising of cream to the surface of any 
specimen of milk, so far from being a proof that it is pure 
milk, is generally an indication that it contains water. For 
it will be found that milk to which water has been added 
will have a much thicker layer of cream on its surface after 
standing about twenty minutes than pure milk has under 
the same circumstances. It is to be feared, that in some 
cases, water is added by the dairymen, not only to dilute the 
