392 Analysis of Doe’s Milk 
had the appearance of containing milk. Upon examination it 
was found to contain milk, which was withdrawn and analyzed. 
A yield of 120 cc. was obtained and proved to be perfectly nor- 
mal milk, as is shown in the table. Since this secretion was of a 
spontaneous nature and had not been initiated by any applied 
stimulus it was decided to remove the milk at intervals several 
days apart in order to avoid any mechanical stimulation due to 
repeated milkings. From the following table the normal char- 
acter of all the milk secreted can be clearly seen. 
Chemical Analyses of Milk from a Virgin Kid, 
Date. Fat. |Protein.|° Ash. ANE Sugar. |Milk. Remarks. 
1917 ee per cent|per cent|per cent|per cent} cc. 
Sept 6. a 4.20| 3.60 | 0.84 | 13.32] 4.68 | 110] Kid, 4 mos., 4 days 
old. 
Ste PL. Oteee eaten 4.40; 3.58 | 0.82 | 13.44) 4.61 90 
“€ 22, 28, 24.) 4.32) 3.53 | 0.84 | 18.22) 4.53 | — | Composite. 
piesa?! caves) 4.78} 3.36 | 0.81 | 13.52) 4.57 | 90 
OC Sar BAe ae 4.521 3.32 | 0:75,| 138.56) 4.97 |' 110 
Re See ee 5.60} 3.43 | 0.80 | 14.20) 4.37 75 
Shey (Pk OBRR AI See 5.41) 3.51 — — — | 1380 
me 4! Boe ated 4.82) — — — — 185 
NOY srk Lowes ciate fb =e — — | 240 
us Fee) Bags) oem —— |e mr — — .| 295 
SE as Lal Ss. | a coe = — | 175 
GC l a see eee — | — — — — | 100 
Bag anh leak oe ae 4.17; 3.94 | 0.78 | 13.09) 4.20 | 175 
eS 7toce sal 4.70| 4.08 | 0.80 | 13.87] 4.29 | 125 
The physical character of the milk is- practically the same as 
normal goat’s milk. The curd obtained by the use of rennin or 
pepsin is, however, much finer and softer than that obtained from 
any other of the goat’s milk examined. ‘The milk was substituted 
in the diet of an 11 months’ old baby for normal goat’s milk with- 
out any detectable difference either in the appetite or physical 
condition of the baby. The milk cannot be distinguished by odor 
or flavor from any other sample of goat’s milk. It has a very low 
bacterial content and keeps for an exceptionally long period. The 
relative percentage of casein and albumin is practically identical 
with normal goat’s milk. The work is being continued, and any 
