It remains now to examine, of what kind of Particles chiefly Milk
is composed; which appear to be these three: The first is a fat,
butyraceous, oily, and sulphureous Substance. The second is cheesy,
earthy, chalky, and saline. The third is the Vehicle of these, _viz._
serous, which is watry, with a Mixture of nitrous Salts. But these
Parts don’t hold the same Proportion in the Milk of all Animals; Cows
Milk is most used in Food, it is thick and fat, and contains more
Butter than the Milk of other Animals; upon which account it nourishes
more, and is more agreeable to the human Body. Ews Milk hath more
earthy and cheesy Particles; Goats Milk is in a Mean between these
two, only that its _Serum_ contains more of a nitrous Salt; whence
_Etmuller_ conjectures, that it hath all the Virtues of Whey made from
Cows Milk, especially in Heats and scorbutick Cases. Asses Milk is of
all the thinnest, next to human; the Milk of other Animals, as not so
usually brought into Food, I forbear to describe.