_Emulsion of almonds._--The milk has a specific gravity of at least, 1.033. If it is passed through a gauze, small opaque lumps are separated. When examined under the microscope, numerous minute globules, having a diameter of 1/400 of a millimetre, are observed, and, upon adding a few centigrammes of amygdaline to one or two grammes of the milk, the characteristic odor of bitter almonds is produced. _Gum tragacanth._--When shaken in a glass flask and allowed to rest, the milk deposits on the sides small transparent lumps, which usually present a slightly elongated or angular form. _Gum arabic._--The addition of alcohol produces an abundant white opaque precipitate. _Starch, flour, decoction of barley, rice, etc._--Upon boiling the suspected milk, and adding tincture of iodine, the amylaceous substances present produce a blue coloration in the fluid. _Sugar._--If yeast is added, and the mixture allowed to stand for some time at a temperature of 30°, alcoholic fermentation ensues; under these circumstances, lactose does not undergo fermentation. _Cerebral substances._--Adulteration by these substances is probably of much less frequent occurrence than was formerly supposed. The admixture is detected by evaporating the milk to dryness, dissolving the residue in ether, evaporating the etherial solution, and fusing the second residue, which consists of fatty matters, with nitrate of potassa in a platinum crucible. The mass is then taken up with water, and chloride of barium added to the solution. If cerebral substances were contained in the milk, ether will dissolve the fatty matters present, the phosphorus of which is converted into a soluble phosphate by the calcination with nitrate of potassa and is thrown down as a white precipitate, upon the addition of a solution of chloride of barium. This test may be confirmed by a microscopic examination of the milk, when the peculiar appearance of cerebral matter will be detected.[U] [U] Fragments of nerves, and other organic structures, are frequently observed in this examination.--_Trans._ WINE.