Abstract
THE importance of milk as an article of diet is so great that anything offered as a substitute for it, or that renders it more available as food, demands attention. The composition of cow's milk is so nearly like woman's milk that the addition of a little water and sugar may be said to convert the one into the other; hence the practice of giving cow's milk to young children, and making it a substantial article of their diet long after they have cut their teeth and are able to masticate bread and meat. No inconsiderable quantity of milk is also consumed by adults, and its nutritive effect is not exceeded by any article of diet, as it contains all the constituents that are necessary to the perfect nutrition of the human body.
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