seized and condemned in the city of Dublin.

SECTION II.

MILK.

Milk is a peculiar fluid secreted by the females of all animals
belonging to the class _Mammalia_; and, being designed for the
nourishment of their offspring, contains all the constituents which
enter into the composition of the animal body.

The milk of different animals varies very much in color, taste, and
nutritive value. That of the cow is a little heavier than water--its
specific gravity being, on the average, about 1.030, water being
1.000. It is composed of three constituents--namely, butter, curd, and
whey--each of which is also composed of a number of substances. These
three constituents are of unequal weight, or specific gravity, and their
separation is the chief process carried on in the dairy. The butter is
the lightest and the curd is the heaviest constituent.

The following table represents the composition of the milk of different
animals:--

COMPOSITION OF THE MILK OF DIFFERENT ANIMALS.

1,000 PARTS CONTAIN--

------+---------+--------+------------+--------+-------+-------+-------
| Specific| | | | | |
| Gravity,| Water. | Solid | Cheesy | Sugar.|Butter.|Mineral
| or | |Ingredients.| Matter.| | |Matter.
| Density.| | | | | |
------+---------+--------+------------+--------+-------+-------+-------
Woman | 1032.67 | 889.08 | 110.92 | 39.30 | 43.68 | 26.66 | 1.30
Cow | 1030 | 864.20 | 135.80 | 48.80 | 47.70 | 31.30 | 6.00
Goat | 1033.53 | 844.90 | 155.10 | 35.14 | 36.91 | 56.87 | 6.18
Ewe | 1040.98 | 832.32 | 167.68 | 69.78 | 39.43 | 51.31 | 7.16
Mare | 1033.74 | 904.30 | 95.70 | 33.35 | 32.76 | 24.36 | 5.23
Ass | 1034.57 | 890.12 | 109.88 | 35.65 | 50.46 | 18.53 | 5.24
Bitch | 1041.62 | 772.08 | 227.92 | 116.88 | 15.29 | 87.95 | 7.80
------+---------+--------+------------+--------+-------+-------+-------

Milk examined through a microscope is a colorless fluid, containing a
large number of little vesicles, or bags, filled with butter--a mixture
of oily and fatty matters. When the milk stands for some time, the
globules, being lighter than the other constituents, ascend to the top,
and, mixed with a certain proportion of milk, are removed as cream.
The curd is termed in scientific parlance _casein_, and is in fresh milk
in a sta