Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/221

MIL vhich contains a due proportion of the three constituent parts. Having already discussed the qualities, as well as the methods of preparing Butter, Butter- milk, and Cheese, un.ler those respeftive heads, we shall briefly consider the properties of milk, afforded by dilFerent animals, as an article of food. The milk of women, mares, and asses, nearly agree in their qualities, being very dilute, sweet, though acescent, and, when coagulated, easily broken down. That of cows, goats, and sheep, possess properties widely different. Of these, cows'- milk approaches nearest to that yielded by the female breast. But the milk obtained from goats, is of a peculiar nature j as its oily and coagulable parts do not separate spontaneouslv, throw up no cream, and yield no butter. That of sheep is rich and nourishing; produces abundance of butter, but which is so unpalatable as to render it unfit to be eaten. Both these fluids afford a large proj-ortioti (;f strong and tough cheese. Cows' milk forms a very essen- tial part of human sustenance, being adapted to every state and age of the body, but particularly to infants, after being weaned. It should, therefore, be drawn from sound, young, and healthy animals; as it is most nutritious, when these are bet'een three and four years old. — Good milk is pertedly white, and totally divested of smell. As, however, it contains a great portion of the fatty or oily particles, i<nown under the name of cream, it ou^ht always to be di uted with water, before it is given to children. — But, to scorbutic, persons, or those Iroubied with inveterate ulcers, it ^ill be found of great benefit^ in MIL [201 a pure, undiluted state; as it com- bines both saccharine and oleagi- nous particles. From its balsamic nature, milk promotes the dilferent evacuations, especially insensible perspiration: in a serous or diluted state, it li.ts. often afforded considerable relief in obstinate coughs; in disorders induced by worms, hysterics, the putrid sore-throat, the gout, and- stone, and various other diseases, with which mankind are afllicled. But, if a person be debilitated, or otherwise exhausted by sickness,- milk ought by no means to be used ; as it is apt to generate cramps or violent spasms in thcj stomach, the heart-burn, &c. Cor- pulent and plethoric persons ; those whu are recovering from febrile complaints ; and particularly such as are accustomed to drink wine, and spirituous licjuors, cannot with a^lvantage or safety adopt a mi/k- dict ; because the fatty and viscid properties of that fluid tend to op- press the stomach, and occasion indigestion. — X'S'hen milk is used medlcifiallif, ii oiigiit to be taken as speedily as possible after it has been drawn from the cow ; for its most nourishing and attenuating particles exhale, if it be boiled, or even for a short time exposed to the air. Lastly, if milk be suffered to become sour, it cannot be easily digested : and, though it is in that slate unlit to serve as an article of beveiage, its utility does not cease. There is a liquor, distilled from acid milk, butter-milk, or whey, whith is asserted to be a valuable meuitruum in the preparation of colours. Milk being of such extensive utility, both as food and medicine, our readers will probably exjed