On comparing the respective analyses of mares' milk and cows' milk, on page 63, we find that to make the latter approximately equal to the former, we should add to each pint of fresh cows' milk about 1/2 pint of water and 1/2 oz. of sugar. If we adopt the following analysis, which is by Konig, we should add about 3/4 pint of water, and 1 oz. of sugar.

As the difference between fresh cows' milk and skim milk or separated milk is simply one of fat, these creamless forms of milk are useful additions to the food of horses, especially to that of growing animals. It is evident that they contain nearly all the salts and nitrogenous matter (casein) of fresh milk. As horses appear liable to become infected with tuberculosis from drinking the milk of tubercular cows, great care should be taken that any milk given to them is obtained from healthy cows or has been sterilised. Tubercular milk may be rendered harmless by keeping it for a few minutes at a temperature of at least 1850 F. Tuberculin furnishes us with a valuable, though not always infallible, means of testing cattle for tuberculosis. It appears that not less than 25 per cent. of all the horned cattle in the United Kingdom is affected with this disease.