1892 The flowing bowl when and what to drink (1892, c1891)

COMPOSITION OF DRINKS, ETC.

56

The average composition of good, pure cows' milk should be as follows:

Casein

5.40 parts

Butter,

4.16

....*...

" "

Sugar of milk,

4.20

Mineral ingredients,

0.54

"

Water

85.70

IOO.OO

Another composition is given by Dalton :

Water Casein

87.02 parts

"

4.48

,

.

.

-.

v

Butter,

3.13

" "

Sugar of milk

4.77 0.60

.

Mineral ingredients,

IOO.OO

The mineral ingredients are chiefly kalium, phos- phate of calcium, chloride of kalium, and chloride of sodium. Milk is one of the healthiest, most nutritive and very digestive beverages, and is prescribed very frequently in cases of diseases of the stomach, of phthisis, etc. In cases of poisoning it serves to coat over the irritated mucous membrane, and thus protect it; it works even as an antidote to metallic poisons by precipitating the metals. It is justly considered the " model food; " necessary as good milk is, it is a common experience to receive it deprived of its cream, diluted with water, or other- wise adulterated by dishonest dealers. A surplus of