MEANS OF DETERMINING THE QUALITY OF MILK. 601 
Detailed Composition of Heart and Inner Leaves of Cabbage. 
In Nat. State. 
Dry. 
Water .... 
. 89-43 
• • • 
Oil ... 
•08 
•75 
^Soluble protein compounds 
. 1T9 
11-24 
Sugar, digestible fibre, &c. 
Soluble mineral matter . 
. 7*01 
66-25 
•73 
6-89 
■{■Insoluble protein compounds 
•31 
2-93 
Woody fibre 
. 1-14 
1077 
Insoluble mineral matter 
T2 
IT 7 
100-00 
10000 
^'Containing nitrogen 
T9 
1-79 
•{■Containing nitrogen 
•05 
•47 
Cabbages contain about the same proportions of water, 
sugar, and protein compound, as are found in good swedes. 
On the whole, I am inclined to think, weight for weight, 
cabbages and swedes possess nearly the same nutritive 
value. 
In ordinary seasons the average produce of swedes on our 
poorer fields is about fifteen tons per acre. On weighing the 
produce of an acre of cabbage, grown under similar circum¬ 
stances, I found that it amounted to seventeen tons and a 
half per acre in round numbers. On good, well-manured 
fields, however, we have had a much larger produce.— Journal 
of the Royal Agricultural Society of England. 
MEANS OF DETERMINING THE QUALITY OE MILK. 
By Dr. H. Minciiin. 
To determine with accuracy the quantities of the proper 
constituents of a given specimen of milk will, of course, 
require that it be submitted to a chemical analysis, for 
which purpose an expensive apparatus is necessary, while 
the process is of necessity both tedious and laborious, and 
not at all adapted to the requirements of ordinary cases, in 
which a daily examination must be made. It therefore 
became necessary that some more simple method should be 
devised of estimating approximatively the qualities of this 
fluid. The several modes of milk-testing which have been 
suggested are well known, the principal being—1st, the lac¬ 
tometer, or cream-test of Sir Joseph Banks ; 2d, the hydro- 
