than in test tubes. f Where water was used, the 
casein was, for the most part, gathered in one or 
more solid rounded masses surrounded by rather 
clear whey. Where barley water was used, it was 
in the form of soft flakes, evenly distributed. 
Where dextrinized barley water was used, 
the curd was much coarser and tougher than 
with plain barley water, and approached 
closely the curd yielded by milk and water. 
STOMACH CONTENTS. 
MILK AND WATER. 
Several of the milk and barley water mixtures 
were heated to i 67°F. for one-half hour, as is ordi- 
fSee cut above (which accompanied Dr. White’s origi¬ 
nal article). 
8 
