ANALYSIS  OF  MILK. 
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quent  tendency  to  loss  of  strength  by  the  prolonged  exposure. 
After  many  experiments,  with  gelatin,  etc.,  and  various  filters, 
I  have  found  the  most  satisfaction  from  the  following  plan  : 
For  the  quantities  mentioned  take  half  a  pound  of  prepared 
chalk,  triturate  it  in  a  mortar  with  some  of  the  turbid  liquid,  add 
it  to  the  remainder,  and  shake  the  mixture  well  several  times. 
It  may  now  be  poured  at  once  on  a  muslin  filter  supported  in  a 
large  funnel  with  ribs,  when  the  liquid,  which  at  first  is  cloudy, 
soon  becomes  transparent  and  passes  with  considerable  facility. 
When  the  liquid  ceases  to  pass,  pour  on  water  carefully  to  dis- 
place the  portion  retained  in  the  chalky  sediment.  The  chalk 
in  no  respect  injures  the  preparation,  having  no  reaction  with 
any  of  the  principles  present  that  are  medicinally  important. 
ANALYSIS  OF  MILK. 
By  Jno.  M.  Maisch. 
It  is  conceded  by  all  who  live  in  our  large  cities,  that  a  vast 
quantity  of  poor,  diluted  or  adulterated  milk  is  consumed  there- 
in. I  have  lately  had  occasion  to  examine  a  specimen,  left 
with  me  by  a  milk  dealer,  to  whom  it  was  delivered  by  a  farmer 
as  pure  and  fresh  country  milk.  The  appearance  of  it  already 
excited  suspicion,  it  looked  rather  bluish  and  was  decidedly 
"  thin"  when  tasted.  It  was  neutral  to  litmus  and  turmeric, 
and  did  not  effervesce  with  acids. 
Tested  with  the  lactometer,  it  showed  at  60°  rather  more  than 
one-half  water.  To  obtain  certainty  on  this  point,  the  caseine 
was  collected  from  2000  grs.  of  this  milk ;  after  washing  with 
ether  and  drying  it  carefully,  it  weighed  86  grs.,  making  4^3 
per  ct.  According  to  Knobloch,  good  summer  milk  contains  be- 
tween 840  and  8-67  per  ct.  together  with  the  insoluble  salts,  (see 
Lehman's  Physiol.  Chemistry).  The  butter  obtained  from  the 
ethereal  solution  weighed  20  grs.  or  one  per  cent ;  there  was, 
however,  a  little  butter  floating  on  the  surface  which  could  not 
be  mixed  with  the  milk  by  agitation  and  had  therefore  to  be 
neglected.  Good  milk  contains  between  3.13  and  5.10,  an  aver- 
age of  about  4.25  per.  ct. 
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