produced with but little pain, probably less pain than if left to die from natural causes. The same cannot be said of cattle and sheep when the time arrives for their transport to the slaughter man's. It is argued by vegetarians who take milk and animal products that they are not responsible for the death of the animals, as they do not eat their flesh. As vegetarians profit by conditions in which the slaughtering of the animals is a part, they cannot be altogether exonerated. Cow's milk is prone to absorb bad odours, and it forms a most suitable breeding or nutrient medium for most species of bacteria which may accidentally get therein. By means of milk many epidemics have been spread, of scarlet fever, diphtheria, cholera, and typhoid. Occasionally milk contains tubercle bacilli from the cows themselves. By boiling, all bacteria, except a few which may be left out of consideration, are destroyed. Such a temperature, however, renders the milk less digestible and wholesome for infants. By heating to 160° F. or 170° F. for a few minutes, such pathogenic germs as are at all likely to be in milk (tubercle, typhoid, diphtheria, &c.) are killed, and the value of the milk is but little affected: this is called Pasteurising. It was until quite recently a common practice to add boric acid, formaldehyde and other preservatives; this has injured the vitality and caused the death of many infants. They have not yet gone quite out of use. For infants the only satisfactory food is that of a healthy mother. On account of physical defects in the mother, or often for merely selfish reasons, the infant is deprived of its natural food. Many attempts have been made to bring cow's milk to approximately the same composition as human milk. It can be done by adding water, milk sugar and cream of known composition, in certain proportions. Great difficulties are met with when this is put into practice. The simplest method is that of Professor Soxhlet. The proper quantity of milk sugar is added, but instead of adding the right quantity of cream or fat--a very difficult thing to do--the equivalent quantity of extra milk sugar is used. Although not theoretically satisfactory, in practice it answers very well. We have found it to agree very well with infants. To cow's milk of pure average quality, add half its volume of water containing 12.3 per cent. of milk sugar; or, what amounts to the same thing, to a pint of cow's milk add one and a quarter ounce of milk sugar and half-a-pint of water. It is preferable to Pasteurise by placing the bottle of milk in a vessel of water. This water is to be heated until the milk shows a temperature of about 75° C. or 165° F., but must not exceed 80° C. or a change in the albumen of the milk takes place which affects its digestibility. Keep at this temperature for about ten minutes. If not required at once, a plug of cotton wool should be placed in the neck of the bottle, and it should be kept in a cold place until required.