have a more watery character, and approximate more nearly to other milks
in that respect. However this may be the quality of the fat deserves
some attention.

The fat has a light yellow color, resembling olive oil, is very pleasant
in odor and taste, is liquid at common temperatures, but solidifies at
18 deg. C. or 64 deg. F.

The cow must yield a considerable quantity of milk, since the growth of
the calf has been constant, and at the time these samples were milked
the mother gave as freely to her babe as she ever had since its birth.
The calf having gained seven to eight hundred pounds on a milk diet in
one year, it is presumable that it had no lack of nourishment.

In size the "Baby" compared equally with other elephants in the same
menagerie, who were known to be four and five years old.

From whatever standpoint, therefore, we view the lacteal product of
these four-footed giants, we are fully warranted in ascribing to it not
only extreme richness, but also great delicacy of flavor.

* * * * *




THE CHEMICAL COMPOSITION OF RICE, MAIZE, AND BARLEY.

By J. STEINER, F.C.S.