_Cream_, if used to the same extent as milk, would doubtless be far more injurious. Those who partake of large quantities of cream usually become bilious, as is evidenced by the colour of the complexion, the whites of the eyes, blotches and eruptions which appear upon the skin, etc. But, taken in the very limited quantity that it usually is, it is probably less harmful than milk, on that account. Both milk and cream, if taken at all, should be considered a food rather than a drink, and should be thoroughly masticated before being swallowed—since important chemical changes take place in the mouth, and the milk is also prevented from curdling in the excessively large clots that would form, were milk drunk in quantity, without being separated in the mouth. * * * * * _Butter._—If we dispense with milk—that is, leave it to the calf, for whom nature intended it—there will, of necessity, be no butter; and, from a sanitary point of view, the absence of it would perhaps be no great loss, it being by no means as wholesome an article of diet as either milk or cream. Like other oils, it is, to a degree, indigestible; not that it gives “a pain in the stomach,” as a general thing, but it does not enter into those vital changes which are necessary to convert food into chyle proper. It mixes with the pancreatic juice in the form of an emulsion, simply, and goes into the blood in that crude condition; and being carried through the system by the capillaries, it is deposited _as fat_ in the various tissues, and largely in the skin. From the very nature of its constituents, butter has but little nutritive value It usually contains 3 to 5 per cent. of casein (due to the presence of the milk) and about twice that amount of water; the other substances are oils, fixed and volatile. These readily decompose upon exposure to the atmosphere, and butyric and other fat acids are set free.