While this may be true, the differences that are noted between human milk and cow’s milk are highly important ones. It is to be remembered, in this connection, that the blood and chemical composition of the calf’s body are different from those of man; and its natural food—milk—must consequently be different, for that reason. The chemical composition of cow’s milk is therefore not suited exactly for the human being, and, in order to render it more nearly ideal in composition, various other ingredients have to be mixed with it, in order to make it more nearly resemble the milk of the human species. Mr Otto Carqué, writing in his “Folly of Meat Eating,” said: “Milk is a nutritious food which is best suited for the new-born mammal. Only the infant’s digestive apparatus is adapted for the proper digestion of milk; his salivary glands are not yet developed and his alimentary canal is almost a straight tube, quite different from that of the adult. There is a little bulge in the tube, from which the stomach gradually develops, and during this time very little gastric juice is formed. When milk enters the stomach of an infant it goes easily through and down into the intestines where it can be digested. In the stomach of the adult, which is of different shape and secretes more acid gastric juice, milk forms large, tough curds which are not easily digested. ”_Cow’s milk is a splendid food for calves, but it cannot be recommended very well for human beings._ The natural food-supply of the infant—mother’s milk—forms very small, soft curds which are easily broken up and digested. They are entirely different from the curds formed by cow’s milk which are tough and only adapted to the four-stomach digestive apparatus of the calf. An exclusive diet of milk may often increase the weight of a person, but this is due to its large percentage of water, while it does not contain enough organic salt for the adult who needs a larger percentage of iron, sulphur and silicon in his food. “Cow’s milk is sometimes diluted with water and sweetened with refined sugar to serve as food for children. Warning cannot be sounded often enough against this injurious practice of diminishing the percentage of organic salts in the milk, a circumstance which at once interferes with the proper oxidation and circulation of the blood, giving rise to a larger number of infantile diseases. _Refined sugar_ is entirely deficient in mineral matter and therefore always injurious to health.” But there is a far greater danger in milk than any we have so far considered. I refer to the unhealthy condition of cows. Bovine tuberculosis and other diseases are very prevalent among cows of all sorts—far more so than is usually believed. E. F. Brush, M.D., in his book, “Human and Bovine Tuberculosis,” says: