3. Simple Creosote Solution. Dissolve creosote, 1 dr., in pyroligneous acid, 1 dr., and mix gradually with cold water, 1 pint.
4. Passini’s Solution. For blood-globules, nerves, and white tissues generally. Perchloride of mercury, 1 part; chloride of sodium, 2 parts; glycerin, 13 parts; distilled water, 113 parts.
MIL′DEW. Syn. Rust, Blight. The mouldy appearance on the leaves of plants produced by innumerable microscopic fungi. The hop, wheat, and the choicest garden fruit trees, are those most commonly attacked. The causes are said to be excess of moisture, and absence of the free circulation of air and sunshine. On the small scale, finely powered sulphur is occasionally dusted over the parts affected, as a remedy.
MIL′IARY FEVER. Syn. Miliaria, L. Among the other symptoms are—anxiety and frequent sighing, the perspiration has a strong and peculiar smell, and there is a sensation of pricking on the neck and breast, followed by an eruption of small red pimples, which in two or three days become white vesicles, dry up, peel off, and are succeeded by others. The moist weather of spring and autumn are the periods in which it is most prevalent; and delicate females, particularly in child-bed, are those most liable to its attacks. Sometimes it assumes a malignant character. The treatment of this affection consists chiefly in combating
the depression of the system by a supporting diet; but everything that heats or stimulates the skin should be avoided. The apartment should be kept cool and well ventilated, and cooling saline laxatives and bitter tonics, with cooling drinks, should also be had recourse to.
MILK. Syn. Lac, L. The value of milk as an article of food is clearly shown by the fact of it being sufficient to support, and to increase the growth of, the young of every species of the mammalia; at once supplying materials for the formation of the osseous, fleshy, and liquid portions of the body. “The substances present in milk are wonderfully adapted to its office of producing materials for the rapid growth and development of the animal frame. It contains an azotised matter, casein, nearly identical in composition with muscular flesh, fatty principles, and a peculiar sugar, and, lastly, various salts, among which may be mentioned phosphate of lime, held in complete solution in a slightly alkaline liquid.
“The white and almost opaque, appearance of milk is an optical illusion. Examined by a microscope of even moderate power, it is seen to consist of a perfectly transparent fluid, in which float about numbers of minute transparent globules; these consist of fat surrounded by an albuminous envelope, which can be broken mechanically, as in the churning, or dissolved by the chemical action of caustic potassa, after which, by agitating the milk with ether, the fat can be dissolved.” (Fownes.)
Comp. Cows’ milk, of average quality, contains from 10% to 12% of solid matter when evaporated to dryness by steam heat, and has the mean sp. gr. 1·030; while that of the skimmed milk is about 1·035; and of the cream, 1·0244. (Ure.) The average CREAM of cows’ milk contains 4·5% of butter, 3·5% of curd, and 92% of whey. (Berzelius.) The SKIMMED MILK consists of water, 92·9%; curd, 2·%; sugar of milk, 3·5%; lactic acid, lactate of potassa, and a trace of lactate of iron, ·6%, chloride of potassium, phosphate of potassa, and earthy phosphates (lime), ·2%. (Berzelius.)
The following analysis of fresh milk is by M. Haidlen:—
| Water | 873·00 |
| Butter | 30·00 |
| Casein | 48·20 |
| Milk sugar | 43·90 |
| Phosphate of lime | 2·31 |
| Phosphate of magnesia | ·42 |
| Phosphate of iron | ·07 |
| Chloride of potassium | 1·44 |
| Chloride of sodium | ·24 |
| Soda in combination with casein | ·42 |
| ———— | |
| 1000. |