Water. 86.271 84.28 86.85 83.30 89.01 90.45 Solids. 13.729 15.72 13.52 16.60 10.99 9.55 Fat. 5.370 5.47 4.34 6.05 1.85 1.31 Casein. \ 3.57 2.53 \ \ \ 2.950 5.73 3.57 2.53 Albumen. / 0.78 1.26 / / / Milk Sugar. 5.136 4.34 3.78 3.96 \ 5.42 5.05 Ash. 0.223 0.63 0.65 0.68 / 0.29 Constituents. Buffalo. Camel. Sow. Hippo- Elephant. potamus. Water. 80.640 86.34 81.80 90.43 66.697 Solids. 19.360 13.66 18.20 9.57 33.308 Fat. 8.450 2.90 6.00 4.51 22.070 Casein. \ \ \ 4.40 \ 4.247 3.67 5.30 3.212 Albumen. / / / / Milk Sugar. 4.518 5.78 6.07 [1] 7.392 Ash. 0.845 0.66 0.83 0.11 0.629 [Footnote 1: Milk Sugar included.] It may be remarked that though approaching the composition of cream it still differs enough to require it to be considered milk. Perhaps if a larger quantity of the milk could be collected, it would have a more watery character, and approximate more nearly to other milks in that respect. However this may be the quality of the fat deserves some attention. The fat has a light yellow color, resembling olive oil, is very pleasant in odor and taste, is liquid at common temperatures, but solidifies at 18° C. or 64° F. The cow must yield a considerable quantity of milk, since the growth of the calf has been constant, and at the time these samples were milked the mother gave as freely to her babe as she ever had since its birth. The calf having gained seven to eight hundred pounds on a milk diet in one year, it is presumable that it had no lack of nourishment. In size the "Baby" compared equally with other elephants in the same menagerie, who were known to be four and five years old. From whatever standpoint, therefore, we view the lacteal product of these four-footed giants, we are fully warranted in ascribing to it not only extreme richness, but also great delicacy of flavor. * * * * * THE CHEMICAL COMPOSITION OF RICE, MAIZE, AND BARLEY. By J. STEINER, F.C.S.