allowed to stand where there are strong odors, as it readily takes up by
absorption any odors to which it is exposed.

A few years ago Dr. Dougall, of Glasgow, made some very interesting
experiments on the absorbent properties of milk. He inclosed in jars a
portion of substances giving off emanations, with a uniform quantity of
milk, in separate vessels, for a period of eight hours, at the end of
which time samples of the milk were drawn off and tested. The result was
that milk exposed to the following substances retained odors as
described:--

Coal gas, distinct; paraffine oil, strong; turpentine, very strong;
onions, very strong; tobacco smoke, very strong; ammonia, moderate;
musk, faint; asafetida, distinct; creosote, strong; cheese (stale),
distinct; chloroform, moderate; putrid fish, very bad; camphor,
moderate; decayed cabbage, distinct.

These facts clearly indicate that if the emanations to which milk is
exposed are of a diseased and dangerous quality, it is all but
impossible that the milk can remain free from dangerous properties.

Too much pains cannot be taken in the care of milk and vessels
containing it. Contact with the smallest quantity of milk which has
undergone fermentation will sour the whole; hence the necessity for
scrupulous cleanliness of all vessels which have contained milk before
they are used again for that purpose.

In washing milk dishes, many persons put them first into scalding water,
by which means the albumen in the milk is coagulated; and if there are
any crevices or seams in the pans or pails, this coagulated portion is
likely to adhere to them like glue, and becoming sour, will form the
nucleus for spoiling the next milk put into them. A better way is first
to rinse each separately in cold water, not pouring the water from one
pan to another, until there is not the slightest milky appearance in the
water, then wash in warm suds, or water containing sal-soda, and
afterward scald thoroughly; wipe perfectly dry, and place if possible
where the sun will have free access to them until they are needed for
further use. If sunshine is out of the question, invert the pans or cans
over the stove, or place for a few moments in a hot oven.

The treatment of milk varies with its intended use, whether whole or
separated from the cream.

Cream rises best when the milk is quite warm or when near the
freezing-point. In fact, cream separates more easily from milk at the
freezing-point than a