Elements of agricultural chemistry and geology / [Jas. F.W. Johnston].
- James Finlay Weir Johnston
- Date:
- 1844
Licence: Public Domain Mark
Credit: Elements of agricultural chemistry and geology / [Jas. F.W. Johnston]. Source: Wellcome Collection.
235/248 (page 219)
![respiration of the young animal; as it gets older, the calf or young lamb crops green food for itself to supply an additional portion. The curd of the milk (caA-em) yields the materials of the growing muscles, and of the animal part of the bones,—while dissolved along with the curd in the liquid milk is the phosphate of lime, of which the earthy part of the bones is to be built up. A glance at the constitution of milk will show us how copious the supply of all these substances is,—how beautifully the constitution of the mother’s milk is adapted to the wants of her infant offspring. Cow’s milk consists in 1000 parts by weight of— Butter. 27 to 35 Cheesy matter (casein), , 45 to 90 Milk-sugar, Chloride of potasshm, and a little 36 ] to 50 chloride of sodium. • 1 H 1 * 10 Phosphates, chiefly of lime, 21 i Other salts. 6 Water, 8821 to 815 1000 1000 The quality of the milk, and, consequently, the pro- portions of the several constituents above mentioned, vary with the breed of the cow,—with the food on which it is supported,—with the time that has elapsed since the period of calving,—with its age, its state of health, and with the warmth of the weather ;* but in all cases this fluid contains the same substances, though in different quantities. Milk of the quality above analysed contains, in everv ten gallons, 4^ lbs. of casein, equal to the formation of 18 lbs. of ordinary muscle,—and 3^ ounces of phosphate of lime (bone-earth), equal to the production of 7 ounces of dry bone. But from the casein have to be formed the In warm weather tlie milk contains more butter, in cold wea- ther more cheese and sugar.](https://iiif.wellcomecollection.org/image/b22025339_0235.jp2/full/800%2C/0/default.jpg)
