Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/222

202&#93; 402] MIL some account of such vegetables ns are (iiilcalated to increase the quan- tity ot that sweet and wholesome fluid. One of the most etfectual methods consists in giving cows, every morning, decoctions of ti-e richest and most fragrant species of clover, and espe.-inlly of lu- ceni.— This suhje6thas already been concis-ely discussed under the arti- cle Cattle (vol. i. p. 450) ; and, as vc. state the laftifcrous plants in their alphabetical order, it would be superfluous to repeat them in this place : — ihey will also be re- gistered in the General Index of Reference. — But we cannot omit to animadvert on the culpable tilthi- ress in which cows are confined, both in the metropolis, and in its vicinity, where these useful ani- mals are literally crammed, not with wholesome food, but with such matters as are calculated to produce an abundance of milk. This unnatural pra6tice, however, would in some degree be venial, if that milk were vended in a pure state. It is, indeed, a notorious fact, which we think our duty to state, that vessels both of hot and cold water, are always kept in the cow or miik-houses, for the ac- tomiDodation of mercenary letail- ers. These persons purchase a teitain quantity of uvadidlerated n;iik, and at a low price; but, as eaeh must m;ike bis or her profit, they mix with it such a proportion of water as they may think neces- .sary to make their milk of a sv^- lioit standard ; when it is haw ki d about at tie present exorbitant price. — Circumsti'.nces of this frnu- tUilentcon-.plexion ought to be more generaliy known ; and we trust that the vigilance of the police w ill soon be extended to the su])pression MIL of praftices and abuses, cciuany bold and iniqauous. Skimmed milk, is tiiat which re- mains after the cream has been taken oti' its surface. It is often sold for new n)ilk, and employed in considerable quantities by wine- m.erchants, for t;.e j)urpo.ie of cla- rifying, or fining down turbid ichita. wines, arrack, and weak spirits j but it should not be used for fed wines, as it discharges their co- lour. — This kind of milk is also ttseful for trhiienliig such wines, as have acquired a brown tint, eii ther from the cask, or in coivse-j qutnce of having been boiled, be- fore they had underg(jne the vinoa'S fermentation. In such cases, a little skimmed milk precipitates the colour, leaving the wine/ almost limpidj and of a pleasant tlavour. — . A fluid of such harmless nature h in every respect {referable to tht noxious matters, with which ava-r ricions vintners poison their turbid or damaged wines. The Milk oi' the F^mah; Ekeast i.>i frequently very trouble- some to delicate women, and sub- jei^ts them to many disorders. "J'he more common of these are : ] . Deficiency of this nourishing fluid, which is often occasioned by the indulgence of anger, or other passion ; worm^^5 or intestinal comr plaints. Those who are advanced in years, before they become motherSj are particuhtrly liable to this com- piaint, which is likewise induced by l)eor aliment, or some constitutional tlefett in the fluids. If the latter cause be obvious, it will be adyise- able to adn inister absorbent pow- ders ; but, if it orig nate from par- simonious living, the patient s diet ought to consist of rich cows' milkj and light iiourishing food. Shoukij hpwcver..