A few years ago Dr. Dougall, of Glasgow, made some very interesting experiments on the absorbent properties of milk.  He inclosed in jars a portion of substances giving off emanations, with a uniform quantity of milk, in separate vessels, for a period of eight hours, at the end of which time samples of the milk were drawn off and tested.  The result was that milk exposed to the following substances retained odors as described:—­

Coal gas, distinct; paraffine oil, strong; turpentine, very strong; onions, very strong; tobacco smoke, very strong; ammonia, moderate; musk, faint; asafetida, distinct; creosote, strong; cheese (stale), distinct; chloroform, moderate; putrid fish, very bad; camphor, moderate; decayed cabbage, distinct.

These facts clearly indicate that if the emanations to which milk is exposed are of a diseased and dangerous quality, it is all but impossible that the milk can remain free from dangerous properties.

Too much pains cannot be taken in the care of milk and vessels containing it.  Contact with the smallest quantity of milk which has undergone fermentation will sour the whole; hence the necessity for scrupulous cleanliness of all vessels which have contained milk before they are used again for that purpose.

In washing milk dishes, many persons put them first into scalding water, by which means the albumen in the milk is coagulated; and if there are any crevices or seams in the pans or pails, this coagulated portion is likely to adhere to them like glue, and becoming sour, will form the nucleus for spoiling the next milk put into them.  A better way is first to rinse each separately in cold water, not pouring the water from one pan to another, until there is not the slightest milky appearance in the water, then wash in warm suds, or water containing sal-soda, and afterward scald thoroughly; wipe perfectly dry, and place if possible where the sun will have free access to them until they are needed for further use.  If sunshine is out of the question, invert the pans or cans over the stove, or place for a few moments in a hot oven.

The treatment of milk varies with its intended use, whether whole or separated from the cream.

Cream rises best when the milk is quite warm or when near the freezing-point.  In fact, cream separates more easily from milk at the freezing-point than any other, but it is not thick and never becomes so.  An intermediate state seems to be unfavorable to a full rising of the cream.

A temperature of 56 deg. to 60 deg.F. is a good one.  Milk to be used whole should be kept at about 45 deg. and stirred frequently.

All milk obtained from city milkmen or any source not certainly known to be free from disease-germs, should be sterilized before using.  Indeed, it is safest always to sterilize milk before using, since during the milking or in subsequent handling and transportation it is liable to become infected with germs.