404
Book  V.
Distillation
of  milk.
Its  composition. ¬


ANIMAL  FLUIDS.
converted  into  wine  till  it  has  become  sour;  after  this
nothing  is  necessary  but  to  place  it  in  the  proper  temperature ¬
  ;  the  fermentation  begins  of  its  own  accord,
and  continues  till  the  formation  of  wine  be  completed*.
Scheele  had  observed,  that  milk  was  capable  of  fermenting, ¬
  and  that  a  great  quantity  of  carbonic  acid  gas
was  extricated  from  it  during  this  fermentationt.  But
he  did  not  suspect,  that  the  result  of  this  fermentation
was  the  formation  of  an  intoxicating  liquor  similar  to
wine.
When  milk  is  distilled  by  the  heat  of  a  water-bath,
there  comes  over  water,  having  the  peculiar  odour  of
milk  ;  which  putrefies,  and  consequently  contains,  besides ¬
  mere  water,  some  of  the  other  constituent  parts  of
milk.  After  some  time  the  milk  coagulates  ,  as  always ¬
  happens  when  hot  albumen  acquires  a  certain  degree ¬
  of  concentration.  There  remains  behind  a  thick
unctuous  yellowish-white  substance,  to  which  Hoffman
gave  the  name  of  franchipann.  This  substance,  when
the  fire  is  increased,  yields  at  first  a  transparent  liquid,
which  becomes  gradually  more  coloured;  some  very
fluid  oil  comes  over,  then  ammonia,  an  acid,  and  at  last
a  very  thick  black  oil.  Towards  the  end  of  the  process -
  carbonated  hydrogen  gas  is  disengaged§.  There
remains  in  the  retort  a  coal  which  contains  carbonat  of
potass,  muriat  of  potass,  and  phosphat  of  lime,  and
sometimes  magnesia,  iron,  and  muriat  of  soda  .
Thus  we  see  that  cow's  milk  is  composed  of  the  following ¬
  ingredients:
*  Parmentier,  Jour.  de  Pbyc.  XXXviII  365.
Bouquet.
Scheele,  1i.  66.
§  Parmentier,  Jour.  de  Pbys.  XXXviIi.  368.
Mem.  Med.  Par.  1787,  p.607.