Yes; it is this salt which serves to nourish the tender bones of the suckling.
MRS. B.
To reduce milk to its elements, would be a very complicated, as well as useless operation; but this fluid, without any chemical assistance, may be decomposed into three parts, cream, curds, and whey. These constituents of milk have but a very slight affinity for each other, and you find accordingly that cream separates from milk by mere standing. It consists chiefly of oil, which being lighter than the other parts of the milk, gradually rises to the surface. It is of this, you know, that butter is made, which is nothing more than oxygenated cream.
CAROLINE.
Butter, then, is somewhat analogous to the waxy substance formed by the oxygenation of vegetable oils.
MRS. B.
Very much so.
EMILY.
But is the cream oxygenated by churning?
MRS. B.