The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1888-08-30

curdles within few hours after it ha.
been drawn, and before any cream form.
on its surface. This is known in some
sections as "curdly" milk, and it come.
from COWS with certain ipflammatory af-
fections of the udder, or with digestive
diseases, or from those which have beer
| over-driven or worried.
Second-"Bitter-sweet milk" is that
whose cream has bitter taste, is covered
with "blisters," and frequently with fine
mold. Butter and cheese made from
such milk cannot be eaten on account OF
the disagreeable taste.
Third-"Slimy milk" can be drawn out
into fine ropy fibres. 1t has an IN
pleasant taste, which is most marked in
the cream. The causes which lead to the
secretion of this milk are not known.
Fourth-"Blue milk" is characterized
by the appearance on its surface, eighteen
or twenty hours after it is drawn, OF
small indigo-blue spots, which is rapidly
enlarged until the whole surface is covered
with blue film. If the milk be allowed
to stand for few days, the blue is con-
verified into a greenish or reddish color.
This celebration of the milk is due to the
growth of microscopic organism. The
butter mace from "blue milk" Is dirty
white in color, gelatinous in consistency,
and bitter in taste.
Fifth-"Barn-yard milk" is term used
to designate milk taken from unclean
animals, or those which have been kept
in filthy, unventilated stables. The milk
absorbs and carries the odors, which are
often plainly perceptible. Such milk
may not be poisonous, but it is repulsive.
OF the value of milk as food the re-.
port says: The Importance of this article
of diet can hardly be over-e estimated. For
children, it is the mainstay. For adults,
it is a substance palatable and easily
digested. About two quarts of good rich
milk per day will support life, even if no
other food be taken. One sick with
wasting disease such as typhoid fever, has
his chances of recovery greatly increased
if he takes milk with comfort and digests
it with ease. For the infant, there is no
other food which can fully supplsnt the
milk of the mother. Physicians of large
experience say that the chance of rearing
a babe are so per cent better when it is
we'll supplied with healthy milk by its
mother than when nourished by artificial
preparations. Woman's milk contains
less fat and casein, and more sugar than
the cows milk. When it becomes abso-
lutely necessary to substitute the latter
for the former, the cows milk should be
diluted with third its volume of warm
water, and one-half ounce of milk-sugar
should be added to each pint. AS the child
grows older, the amount of water added
should be diminished, until, at the age of
six months, undiluted cows milk may be
used
Condensed milk-This is prepared by
evaporating milk in vacuum to one fifth
its volume, or to the consistency of honey,
placing it in cans, which are set in water,
the temperature of which is raised to the
boiling point, when the cans are
sealed. Sometimes cane sugar is added
after evaporation. When used, condensed
milk is diluted with five times its volume
of warm water. 1t forms valuable sub
stitute for fresh milk when the latter can
not be obtained. Its exact value will de-
pend upon the quality of milk used in its
preparation. The three most prominent
brands of this preparation used in this
country are the Anchor, the Swiss, and the
Anglo Swiss. The writer has examined
these, and found them all of good quality