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live from the breast, in order to make them receive without 
deperdition the volatile spirits and the natural heat it con¬ 
tains. The milk of the females of several species of beings 
including ours, differs but little, though women’s milk is 
admitted to be the most nutritive and agreeable. It is of an 
easy digestion, it restores in a short time the vital and mus¬ 
cular faculties, but in cases of a vitiated system or of 
deep consumption, a sucking bottle ought to be substituted 
to the lips of the patient in order to protect the nurse, Who 
would infallibly be infected by the same disease that affects 
the patient. As to my old ram, not to forget him after this 
digression, he was perfectly contented with his heifer’s 
milk, which he took in a pan ; I think however that ewes’ 
milk, if it could have been procured, would have answered 
better on account of its greater affinity and congeniality. 
A circumstance worth noticing here is that almost all 
the sheep which came from Spain with my ram, have been 
subject to the scab, whilst mine during all the time he used 
the milk was clear of that dangerous cutaneous complaint. 
The scab being a scorbutic affection of the blood, milk must 
in reality be an excellent specific against it on account of 
the great quantity of vegetable acid and salt contained in its 
serous part. The cowherds on the Alps and in several 
parts of France use milk whey to make the sharpest vine¬ 
gar, and they also extract from it a salt called in pharmacy- 
sugar of milk, which the Swiss doctors consider as the best 
detergent to purify the blood and cure radically the most 
inveterate cutaneous complaints. The method they use to 
prepare this salt is this : after having separated all the ca¬ 
seous and oily parts, the whey is clarified and boiled until 
reduced to one fourth part of the w r hole, which they deposit 
in wooden or earthen pans in a cool place. In a short time 
the saccharine particles are crystallized, the phlegmatic 
part is then decanted slowly and the sugar is dried upon 
pieces of grey paper. This operation may be accelerated 
by boiling out the whey entirely, but the sugar which re- 
