Milk
Milk, considered to be of all foods in its constituent parts the most perfect, when of good quality is of an opaque white colour; the cream always comes to the top; the well-known milky odour is strong; it will boil without altering its appearance in these respects, the little bladders which arise on the surface will renew themselves if broken by the MILK, CONSTITUENTS OF. 245 spoon. To boil milk is, in fact, the simplest way of testing its quality. The commonest adulterations of milk are not of a hurtful character. It is a good deal thinned with water and sometimes thickened with a little starch, or coloured with yolk of egg, or even saffron; but these processes have nothing murderous in them. a