Quantity, 19 cc. 36 cc. 72 cc.
Cream, 52-4, vol.% 58 62
Reaction, Neutral. Slightly alkaline. Slightly acid.
Sp.gr., ---- ---- 1023.7

In 100 parts by weight.
Water............67.567 69.286 66.697
Solids...........32.433 30.714 33.303
Fat..............17.546 19.095 22.070
Solids not fat...14.887 11.619 11.233
Casein...........14.236 3.694 3.212
Sugar............14.236 7.267 7.392
Ash.............. 0.651 0.658 0.629


Ten grammes were taken for analysis, and in No. III. duplicates were
made.

It is evident from these analyses that the milk approaches the
composition of cream, yet it did not have the consistency of ordinary
cream--as cream even rose upon it. Under the microscope the globules
presented a very perfect outline, and were beautifully even in size and
very transparent.

The cream rose quickly, leaving a layer of bluish tinge below. The milk
was pleasant in flavor and odor, and very superior in these respects to
that of many animals such as goats or camels, and in quality equal to
that of cows. Nor did the milk emit any rank odor on heating.

When ten grammes were evaporated to dryness, the last portions of water