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56
COMPOSITION
OF
DRINKS,
ETC.
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
87.02
parts
Casein
v
.
.
,
-.
4.48
"
Butter,
3.13
Sugar
of
milk
.
4.77
"
Mineral
ingredients,
0.60
"
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