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LABORATORY TEACHING; or, Progressive Exercises in Practical Chemistry. Second Edition, with 89 Engravings, crown 8vo, 5s. 6d.

INTRODUCTION to INORGANIC CHE

MISTRY. By W. VALENTIN, Principal Demonstrator in the Science Training Schools. With 82 Engravings, 8vo, 6s. 6d. By the same Author,

A COURSE of QUALITATIVE CHEMICAL ANALYSIS. With 19 Engravings, 8vo, 7s. 6d.

By the same Author,

TABLES FOR THE QUALITATIVE Analysis of Simple and Compound Substances, both in the Dry and Wet way. On Indestructible Paper, 8vo, 2s. 6d.

FIRST PRINCIPLES of MODERN CHEMISTRY, A Manual for Students, Schools, and Science Classes. By U. J. KAY-SHUTTLEWORTH, M.P. Second Edition, crown 8vo, 4s. 6d.

THE FIRST STEP in CHEMISTRY. By
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THE SECOND STEP IN CHEMISTRY; or, the Student's Guide to the Higher Branches of the Science. With Engravings, fcap. 8vo, 10s.

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TOMY of the DOMESTICATED ANIMALS. Translated from the Second French Edition and Edited by GEORGE FLEMING, FR. G.S, Veterinary Surgeon, Royal Engineers, Author of "Travels on Horseback in Mantchu Tartary," "Horse - shoes and Horse - shoeing," "Animal Plagues," &c.

From the Medical Times and Gazette, May 10th, 1873. "The want of a text-book on the Comparative Anatomy of the Domesticated Animals has long been felt. . . The descriptions of the text are illustrated and assisted by no less than 450 excellent woodcuts. In a work which ranges over so vast a field of anatomical detail and description, it is difficult speak in high terms of its general excellence.. to select any one portion for review, but our examination of it enables us to The care and attention with

which hippotomy has been cultivated on the Continent are illustrated by every page in M. Chauveau's work. If we compare the description, say of the arteries of the head and neck in the horse, as given. in Chauveau's work, with the elaborate description given in Quain or Ellis of the same arteries in man, we shall find that in minuteness of detail the anthropotomist has been very closely rivalled by the hippotomist. In

taking leave of this book we may congratulate Mr. Fleming on the completion of so great and useful an undertaking. He has translated his author into excellent scientific English, and his contributions (which in the text are placed between brackets) are proof of the large amount of study and research he has given to make the book as complete as possible. He text-book for the veterinary student, but he has given us a work to be prized by every scientific man who wishes to become acquainted with the anatomy of the higher vertebrata."

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This work is intended to serve as an aid to the beginner in physiological and pathological research. It contains an exposition of the fundamental facts of the Science, with explicit directions, founded on practical experience, for their demonstration.

From the Lancet, May 3rd, 1873. "The student is conducted by a regular and carefully considered scheme rom the observation of the simplest objects to the interpretation of the most complex phenomena that occur in the body. The performance of siology as shall stand him in good stead in whatever branch of medical the experiments in the book will give him so thorough a knowledge of phypractice he shall hereafter be engaged. The book is perfectly unique, and will prove of equal value to both students and teachers."

J. & A. CHURCHILL, New Burlington Street.

CONTENTS OF No. 6, JUNE

Mr. James Young and the Paraffin-oil Trade of Scotland. (With Portrait.) The Demidoffs and the Mining Industry of the Ural,

The Silk Industries of Italy.

Dye Works of Messrs. Boutarel and Co., Clichy-la-Garenne. (With numerous Illustrations.)

The Coal-fields of Great Britain.

The Nickel-seated Safety-valve. (With Illustrations)
Crampton's Coaldust Furnace.

The Practical Note-Book of Technical Information useful to Students and
Workmen (With numerous Illustrations.)

Designs for Ornamental Woodwork and working Lines and Centres Memoranda on Wrought, or Malleable Iron-Memoranda on Timber -Memoranda on Steam-engine Valves and the mode of setting them. Chemistry, as applied to the Arts, Metallurgy, Chemical Manufactures, and Allied Subjects, from Foreign Periodicals, &c.

LONDON

TRADE MARK

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tive invention in the curative treatment of Hernia. The use of
a steel spring, so often hurtful in its effects, is here avoided; a
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PATENT LEVER, fitting with so much ease and closeness
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fail to fit) forwarded by post, on the circumference of the body,
2 inches below the hips, being sent to the manufacturer,
JOHN WHITE, 228, Piccadilly.

Price of a single Truss, 16s., 215., 263, 6d., and 318. 6d.
Double 315 6d., 425., and gas. 6d.
Umbilical 425, and 52s. 6d.

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-Indigestion, Bilious Headaches.-These ailments may sometimes be considered by the young and thoughtless to be trifling inconveniences, but it should be borne in mind that, by simple inattention and neglect, they often end most seriously. The wise without delay rectify a deranged stomach. They take Holloway's Pills, rub his celebrated Ointment over the pit of the stomach and liver, and they at once perceive the change for the better in their system, spirits, appetite, strength, and energy. The improvement, though it may be gradual, will be thorough and lasting. They preserve from a recurrence of the malady. Holloway's Pils will be found to purify the blood and give healthy action to every organ in the body.

AGRICULTURAL PUBLICATIONS.

THE PROPORTIONATE FATTENING and Flesh-forming Qualities of nearly all the Feeding Substances in general use by Farmers also the Manurial Value of the Residue from each article.

Opinions of the Press.

"It is clearly a very useful indicator of the values of the foods for cattle.' -Athenæum.

"The chart cannot fail to be very useful to the keepers of horses and meat stock, and it will be an eye-opener' to many who will perceive how it is they have been so often disappointed after giving large prices for fancy foods."-Sporting Times.

"A very useful table. The system is a very capital one, and we recommend our agricultural friends to invest a shilling, and procure one of the tables published by the Agricultural and Horticultural Association."-Land and Water.

THE

Price One Shilling, Post Free.

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A Monthly Journal, containing Reports and Prices Current of the Agricultural and Horticultural Association, and devoted to the advocacy and encouragement of Co-operation in Agriculture and in general Trading. Price 6d. per month, or 5s. per annum, Post Free. Vols. I., II, and III. of the "Agricultural Economist" for 1870, 1871, and 1872, price 75. 6d. each.

PREPARING FOR PUBLICATION (Second Edition).

THE MINERAL CONSTITUENTS REMOVED FROM AN ACRE OF SOIL by an Average Crop of Wheat, Oats, Barley, Turnips, &c. ; also the Proportionate Refertilising Effects of Guano, Superphosphates, Potash, Salts, Farmyard Manure, &c. Price One Shilling post free.

London: 176, FLEET STREET, E.C., and 47, MILLBANK STREET, S.W.

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COCOA

"As a delicious, refreshing, and nourishing beverage, with delicate flavour and fine aroma, it certainly surpasses anything that has yet been offered to the public."-London Mirror.

THE

THURSDAY, JUNE 5, 1873

CONDENSED MILK

HE 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.

There are, however, several drawbacks in the use of cow's milk which diminish its utility, limit its use, and sometimes render it dangerous. One of the great drawbacks in milk is its liability to decomposition. The sugar it contains becomes acid, the caseine separates in the form of curd, and a fermentation ensues which renders it unpleasant and sometimes even dangerous as an article of diet. The latter effect is seen more particularly in young children. During the summer months they suffer extensively from diarrhoea, and there is little doubt that this is largely due to the acidity of the milk which is given to them. Milk bought in the morning in London is frequently unfit to be used in the evening for the diet of infants. These changes in milk are hastened by the present system of bringing milk to London from a distance in cans, by which means it is shaken, and its tendency to change hastened.

Another drawback in the use of milk is its liability to adulteration. Unfortunately the agent by which milk is adulterated, is easily accessible and can be detected with great difficulty. We cannot instruct cooks and poor people in the use of lactometers and hydrometers by which the learned test milk moreover, the natural liability of milk to vary is very great. Thus the quantity of cream in milk received by the Aylesbury Condensed Milk Company varies from 9 to 17 per cent. Dr. Hassell states that the cream given by the milk of a cow, the milk of which he personally inspected, was but 4 per cent. Although then all milk containing less than 9 per cent. of cream may be suspected of adulteration, yet it may happen that a milk containing but 4 per cent. may be really not adulterated with water at all.

This varying quantity of cream also shows that even when milk is not adulterated it is liable to great variations in the quantity of cream which may be taken as the measure of its usefulness as an article of food.

Many attempts have been made to overcome these objections to the use of milk, and from time to time preparations of it have been sold by which freedom from acidity and adulteration are secured. The most available of these preparations have been those that submitted the milk to a process of evaporation by which more or less of the water naturally contained in milk is got rid of. By these processes the nutritive constituents of the milk are No. 188-VOL. VIII.

retained; the preparation keeps for some time, is easily conveyed from place to place, and by the addition of water milk, so to speak, is readily manufactured. None of these preparations, however, seemed to succeed till a process for making what is called "Condensed Milk" was introduced. Whether America or Europe has the honour of the invention we need not dispute here. It is now made in this country by thousands of gallons daily, and its manufacture may be witnessed on a large scale at | Aylesbury.

Although the process of evaporating milk may be regarded as an exceedingly simple one, the attempt to carry it out at Aylesbury on a large scale has developed a complicated machinery in which steam power is extensively used; 200 persons are employed, and the milk of 1,200 cows, each yielding 14 quarts, is daily evaporated. The milk used is brought from farms in the neighbourhood in ordinary tin cans. Each can before it is sent to the factory is carefully tested by the taste and smell and the lactometer. Any doubtful specimens are set aside for re-examination or rejection. The milk is then passed into a vacuum pan, and the vapour thus produced is carried off and condensed and thrown away. When the milk has acquired a proper consistence it is mixed with sugar. This addition of sugar is the distinguishing feature of the condensed milk process. After this the milk is still further condensed till it reaches the required consistence, and is run off into the little tin cans which are so well known. The whole of these operations are carried out with a regard for cleanliness, which would look almost fastidious if it were not known that a single particle of decomposing milk allowed to get into the receiving pans might destroy the whole mass. Every can is returned thoroughly cleansed to the farmer who sends it, having been first submitted to hot water, then to a jet of steam, and then rinsed out by a jet of cold water.

The condensed milk thus prepared is of a semi-liquid consistence, and can be taken out of a jar with a spoon. Several analyses of this milk have been made. The late Baron Liebig found that it contained

From these analyses it will at once be seen that the only perceptible difference between condensed milk and ordinary milk is that the former contains more sugar and less water than the latter. Both these things are necessary for attaining the objects for which condensed milk is manufactured. The diminution of the bulk of the water from 87 per cent. in ordinary milk to 25 per cent. in the condensed secures diminution of the bulk of the milk, and thus renders transportation comparatively easy. The condensed milk is easily converted to the condition of ordi

G.

nary milk by the addition of either cold or hot water. The addition of the sugar is found to be necessary, in order to enable the other constituents to resist decomposition. Milk will keep any length of time when entirely desiccated, but by the process of drying entirely the milk loses its flavour and many of its properties. The semiliquid condition of condensed milk prevents these changes, but in this state it is liable to decompose; hence the necessity of additional sugar.

The question arises as to whether this added sugar in any way interferes with the quality of the milk in its relation to the diet of infants or invalids. In comparing human milk with cows' milk, we find that the latter contains more caseine and less sugar than the former. Hence, when given to children it is customary to add a little water and a little sugar to make it like mother's milk. This object is really effected by the addition of cane sugar to the condensed milk, and it may therefore be unhesitatingly employed in the nursery as a substitute for ordinary cows' milk.

After a personal inspection of the Aylesbury manufactory, and a full consideration of the whole subject, we are quite prepared to say that where good fresh cows' milk is unattainable, as it is almost practically so in our large towns, there is no substitute for it equal to condensed milk. Nor is this a matter of theory; hundreds of gallons are being used every day in London, and most of it under the direction of experienced medical men. One medical man assures us that he has a healthy, fine-grown child of ten months that has never taken anything but condensed milk.

As the diet of invalids, it may in some cases require watching when the action of sugar is injurious to the system but in these cases milk should be altogether interdicted.

It is to be hoped that no disadvantage in the use of this agent has been overlooked, as the advantages of its use are so many and so obvious. It presents a pure form of milk in a condition in which it may be kept for any length of time, and is not injured by removal. It is always at hand night and day, and by the addition of cold or hot water can be converted into nutritious and wholesome food. E. LANKESTER

THE PHYSIOLOGY OF MAN

The Physiology of Man. By Austin Flint, Jun., M.D. Pp. 470. (New York: D. Appleton and Co., 1872.)

WE have already had to speak in terms of high com

mendation of Dr. Flint's comprehensive treatise on human physiology, as being written in a clear, methodical, and judicial style, the statements made being carefully weighed, and in most instances supported, by the best, if not the most numerous, authorities; whilst the author has in many parts enriched it with the results of his own important researches. The present, which constitutes the fourth volume of the work, is no exception to our remarks. It is occupied with the consideration of the nervous system, excluding the special senses, and gives a very complete account of that difficult and extensive section of physiology, the study of which has engaged the attention of so many of the best workers in

all civilised countries during the past twenty years. Dr. Flint commences by a short résumé of the principal facts that have recently been made out in regard to the structure of the nerve-centres and cords, and the mode of termination of the nerves in muscle, gland, and skin; entering into the subject perhaps as far as is necessary in a strictly physiological work, the author taking Schultze's article in the recently published "Handbook of Histology" of Stricker, Kölliker, and Robin as his guides. The first chapter concludes with an account of the recent observations of Voit on the regeneration of the cerebral hemispheres after their ablation, which show that a large portion of these bodies may be reproduced, and that the organ may recover its functions to no very inconsiderable

extent.

The second chapter deals with the general functions of the motor and sensory nerves, and gives a very fair account of the history of the discovery of the difference in the function of the anterior and the posterior roots, due prominence being given to the claims of Walker, Mayo, and especially of Majendie. In speaking of the recurrent sensibility of the anterior roots, Dr. Flint is not satisfied with Brown-Séquard's explanation that it results from the compression of sensory nerves distributed to the muscles during the spasm caused by the irritation of the anterior roots; but inclines to Majendie's and Bernard's opinion that there are actually recurrent sensory nerves in the anterior roots, on the ground that the pain is sometimes apparently severe when the cramps are slight. The relations of the nervous system to electricity, and the rapidity of nerve conduction, with the means of estimating it, are well and correctly given.

The cranial nerves are next considered. In this section we think the author fails in his account of the deep origin of each nerve. He does not appear to have heard of or seen the papers of Lockhart Clarke contained in the Philosophical Transactions (1858-67). Yet these contain by very far the most minute and the most accurate descriptions hitherto published on these points, and the importance of their relations to pathology would have fully justified more elaborate details. Thus, to take one point only, whilst speaking of the deep origin of the sensory root of the fifth pair of nerves, he makes no allusion to the very interesting facts described by Clarke of the internal connection of this root with the vagus and glossopharyngeal nerves in the grey tubercle, or caput cornu posterioris; of the connection of its motor root with the glossopharyngeal nucleus and the fibres of that nerve, and with the fasciculus teres; or, finally, of the connection of the sensory root with the nucleus of the third through the intermediation of the grey tubercle, into which the sensory root penetrates. On the other hand, his account of the functions of the various nerves and their branches is given extremely well; the account of the chorda tympani, for example, being excellent; and the conclusion at which Dr. Flint has arrived, namely, that it is a nerve of gustation, as well as a motor or stimulant nerve for the submaxillary gland, being fully borne out by Lussana's observations recently published in Brown-Séquard's journal, and which, at the time Dr. Flint wrote, had not appeared. A very long section commensurate with its importance is devoted to the pneumogastric nerves, the action of which on the heart, larynx,