relaxed their stomachs by too
much tea or coffee, taken too hot. Milk is, in fact, a nutrient
and a sedative at once. Stomachs, however, have their
idiosyncrasies, and it sometimes proves an unwelcome and
ill-digested article of food. As milk, when good, contains a
good deal of respiratory material (fat),--material which _must_
either be burnt off, or derange the liver, and be rejected in
other ways, it may disagree because the lungs are not
sufficiently used in the open air. But it is very probable that
there are really "constitutions" which cannot take to it; and
_they_ should not be forced.

TO KEEP MILK AND CREAM IN HOT WEATHER.

1628. When the weather is very warm, and it is very difficult to prevent
milk from turning sour and spoiling the cream, it should be scalded, and
it will then remain good for a few hours. It must on no account be
allowed to boil, or there will be a skin instead of a cream upon the
milk; and the slower the process, the safer will it be. A very good plan
to scald milk, is to put the pan that contains it into a saucepan or
wide kettle of boiling water. When the surface looks thick, the milk is
sufficiently scalded, and it should then be put away in a cool place in
the same vessel that it was scalded in. Cream may be kept for 24 hours,
if scalded without sugar; and by the addition of the latter ingredient,
it will remain good double the time, if kept in a cool place. All pans,
jugs, and vessels intended for milk, should be kept beautifully clean,
and well scalded before the milk is put in, as any negligence in this
respect may cause large quantities of it to be spoiled; and milk should
never be kept in vessels of zinc or copper. Milk may be preserved good
in hot weather, for a few hours, by placing the jug which contains it in
ice, or very cold water; or a pinch of bicarbonate of soda may be
introduced into the liquid.

MILK, when of good quality, is of an opaque white colour: the
cream always comes to the top; the well-known milky odour is
strong; it will boil without altering its appearance, in these
respects; the little bladders which arise on the surface will
renew themselves if broken by the spoon. To boil milk is, in
fact, the simplest way of testing its quality. The commonest
adulterations of milk are not of a hurtful character. It is a
good deal thinned with water, and sometimes thickened with a
little star