Principles of hygiene : expressly adapted to the requirements of the syllabus of the Science and Art Department, South Kensington / by Albert Carey.

  • Carey, Albert.
Date:
[1884?]
Catalogue details

Licence: Public Domain Mark

Credit: Principles of hygiene : expressly adapted to the requirements of the syllabus of the Science and Art Department, South Kensington / by Albert Carey. Source: Wellcome Collection.

Provider: This material has been provided by King’s College London. The original may be consulted at King’s College London.

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    CHAP, nr.] t'SK ok KOOD ^iUliSTAXCI'.S. -1 cOMl'uaiTloy OF MILK. Coic. Goat. Mure. JUitter .. 355 4-37 3-13 4-6 4-3 3-32 0-11 Trace Caseine .. 1-52 1-54 4-48 4-0 4-5 4-02 1-82 1-62 Sugar 6-5 5'75 4-77 3-8 5 0 5-28 6-08 Salts 0-45 0-53 0-G 0-6 0-58 0-58 0-34 8-75 Water .. 87-98 87-81 87-02 87-0 85-62 86-8 91-65 89-63 f 100 100 100 100 100 100 100 100 Cow's milk m;iy be said to contain, oii an average, 3^ lbs. of butter, -i lbs. of caseine or clieesy matter, 4 lbs. of sugar, 9 or 10 oz. of mineral salts, and 87 or 88 lbs. of water in every 100 lbs. of milk. Cheese is an important element in the dietary of some counties in England and Wales. As the essen- tial element is the caserne of the milk, it ranks amongst the richest of all foods in nitrogen, and contains in addition some butter fi'om the milk, and some salts from the whey which remain iu it. But, though nourishing, cheese is usually difficult of digestion, and consequently best suited to those who are robust and hard workers. The amount of digestibility varies with its quality and age. When rich in fat, it is more digestible; when new, it is tough ; and when old, often rancid and decayed. There is, however, a certain degree of truth in the popular opinion that cheese favours the digestion of other foods—a fact which renders it a useful addition to every dietary containing a large amount of bread- stuffs. One of the effects of food, and especially of animal food, is to stimulate the circulation, which is a strong