ABSTRACT
Whilst there are certain variations in the composition and character of milk, according to the animal and its food, they are limited in degree, and it is scarcely incorrect when speaking in a general manner to say that milk has always the same qualities. Thus, whatev'el' may be t·he source, milk contains in its natural state a nitrogenous element, as casein, carbonaceous elements as fat and sugar, acids and salts.
