It is evident from these analyses that the milk approaches the composition of cream, yet it did not have the consistency of ordinary cream--as cream even rose upon it. Under the microscope the globules presented a very perfect outline, and were beautifully even in size and very transparent. The cream rose quickly, leaving a layer of bluish tinge below. The milk was pleasant in flavor and odor, and very superior in these respects to that of many animals such as goats or camels, and in quality equal to that of cows. Nor did the milk emit any rank odor on heating. When ten grammes were evaporated to dryness, the last portions of water were hard to remove, as the residue fairly floated with oil. Only by long-continued application of heat, and in analysis III. over sulphuric acid in vacuo, could a constant weight be obtained. I would have used sand in the drying, or Baumhauer's method of fat extraction, but for the small quantity of milk at my disposal and from fear of loss of fat in the latter case. The fat in III. was determined by extracting the dried residue and also with 20 c. c. of milk by adding alkali and shaking with ether, removing and evaporating the ether and weighing the fat. As is shown in the table the sp. gr. is very low, though the solids and solids not fat are great. The ash, casein, and sugar are in about the usual proportion. The weight of casein, it is true, is but half that of the sugar. The milk indeed shows an unusually great preponderance of the non-nitrogenized elements, and this seems to correspond with the wants of the animal, since fatty tissues are greatly developed in elephants. According to Mr. Cross, who has had large experience with these animals, they are fatter in the wild state than in bondage. These specimens must appear as exceptional; they may be considered by some as "strippings;" but as against such a view we have the recurrence in each sample of the same characteristics in the milk and a near correspondence in the composition. As may be seen from the subjoined analyses, given by v. Gorup Besanez,[1] the milk belongs to the class of which woman's and mare's milk are members, especially as regards the proportion of the non-nitrogenized to the nitrogenized elements. [Footnote 1: "Lehrhuch der Physiologischen Chemie," pp. 423 and 424.] Constituents. Woman. Cow. Goat. Ewe. Ass. Mare.