article of their diet long after they have cut their teeth and are able to masticate bread and meat. No inconsiderable quantity of milk is also consumed by adults, and its nutritive effect is not exceeded by any article of diet, as it contains all the constituents that are necessary to the perfect nutrition of the human body.
There are, however, several drawbacks in the use of cow's milk which diminish its utility, limit its use, and sometimes render it dangerous. One of the great drawbacks in milk is its liability to decomposition. The sugar it contains becomes acid, the caseine separates in the form of curd, and a fermentation ensues which renders it unpleasant and sometimes even dangerous as an article of diet. The latter effect is seen more particularly in young children. During the summer months they suffer extensively from diarrhœa, and there is little doubt that this is largely due to the acidity of the milk which is given to them. Milk bought in the morning in London is frequently unfit to be used in the evening for the diet of infants. These changes in milk are hastened by the present system of bringing milk to London from a distance in cans, by which means it is shaken, and its tendency to change hastened.
Another drawback in the use of milk is its liability to adulteration. Unfortunately, the agent by which milk is adulterated is easily accessible, and can be detected with great difficulty. We cannot instruct cooks and poor people in the use of lactometers and hydrometers by which the learned test milk; moreover, the natural liability of milk to vary is very great. Thus the quantity of cream in milk received by the Aylesbury Condensed Milk Company varies from 9 to 17 percent. Dr. Hassell states that the cream given by the milk of a cow, the milk of which he personally inspected, was but 4½ per cent. Although, then, all milk containing less than 9 per cent, of cream may be suspected of adulteration, yet it may happen that a milk containing but 4½ per cent, may be really not adulterated with water at all.
This varying quantity of cream also shows that, even when milk is not adulterated, it is liable to great variations in the quantity of cream which may be taken as the measure of its usefulness as an article of food.
Many attempts have been made to overcome these objections to the use of milk, and from time to time preparations of it have been sold by which freedom from acidity and adulteration is secured. The most available of these preparations have been those that submitted the milk to a process of evaporation by which more or less of the water naturally contained in milk is got rid of. By these processes the nutritive constituents of the milk are retained; the preparation keeps for some time, is easily conveyed from place to place, and, by the addition of water, milk, so to speak, is readily manufactured. None of these preparations, however, seemed to succeed till a process for making what is called "condensed milk" was introduced. Whether
