. California agriculturist and live stock journal. Agriculture -- California; Livestock -- California; Animal industry -- California. California Horticulturist and Live Stock Journal, Mt §M\h Something About Milk. ?("-?) nf ijJHE Massachusetts Flcnighman has been a||;L giving a series of articles on milk, from Ji//v which we extract some curious items of %KJ information: Milk is produced by the females of all that class of animals known to naturalists as the mainmalia, and was evidently designed by Nature as the uoiirishment of the young of those animals. As such it has been used by man f
. California agriculturist and live stock journal. Agriculture -- California; Livestock -- California; Animal industry -- California. California Horticulturist and Live Stock Journal, Mt §M\h Something About Milk. ?("-?) nf ijJHE Massachusetts Flcnighman has been a||;L giving a series of articles on milk, from Ji//v which we extract some curious items of %KJ information: Milk is produced by the females of all that class of animals known to naturalists as the mainmalia, and was evidently designed by Nature as the uoiirishment of the young of those animals. As such it has been used by man from the earliest periods of the human race. The milk of the camel is still used in Africa and in some parts of Asia; that of mares in Tartary and Siberia, and that of goats in Italy and Spain, while that of the cow is most universally used and most widely esteemed. Milk is a compound, an opaque fluid, gen- erally white, of a sweet and agreeable taste, and made up of an oily or fatty sulistance known as butter which gives it its richness, of a caseous or mucilaginous substance which gives it its strength and from which cheese is obtained, and of a serous or watery substance which makes it refreshing as a beverage, with a small per cent, of sugar of milk to which it owes its sweetness. In the milk of the cow, which we are now to consider, the fatty substance ranges from two and a half to seven per cent. th« cheesy matter from three to ten per cent, and the watery parts from eighty to nineiy 'ler cent. Although to the naked eye milk appears to be one homogeneous mass, yet, when viewed under the microscope, myriads of little glob- ules of various sizes and forms, but mostly round or ovoid, seem to swim suspended in the watery substance, and on a more minute examinatfon it will be found that these are the oily particles encased or surrouned by a cheesy film, and which by their comparative lightness are soon to rise to the surface and form theyeUowish, semi-liquid coating known as
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