Boiled milk has considerable healing and binding virtues; it may be thickened with a teaspoonful of wheat flour to the pint, and taken quite warm; as a household remedy, it is one of the most valuable in ordinary cases of diarrhœa, but no other food should be taken until the cure is effected. The milk cure is a well-established and recognized expedient for the relief and cure of a certain class of patients, and as the success of the regimen depends upon an intelligent employment of the fluid, it becomes necessary to enter somewhat into the detail of its administration. The milk-shake, that is milk shaken in a tumbler or beaten with an eggbeater for several minutes is frequently borne by persons who cannot digest milk which has not been so treated; then again, a teaspoonful of mush or gruel added to a tumblerful of milk and thoroughly beaten, divides the curd mechanically when it forms in the stomach, and so makes the milk much more soluble by the gastric juice. Milk should never be drank cold, but at a temperature of about 100° F., which is about as warm as it comes from the cow, for cold delays the curdling and hence the digestion of the milk, and gives it time to develop acid or lactic fermentation in the stomach, and this may cause indigestion; a pinch of salt should be added to milk, it assists in its digestion. There must be certain periods at which to take milk, allowing a definite interval for the milk to digest; taking milk in mouthfuls, for instance as a drink instead of water is wrong, for this will ferment and occasion indigestion. The proper length to intervene between each meal of milk is four hours; breakfast 8 o’clock, dinner at 12 o’clock, lunch at 4 and supper at 8 o’clock; if the patient is considerably exhausted, the time between 8 o’clock in the evening and the same hour in the morning may be too long, and if the patient is awake, a meal should be given at midnight. The quantity of milk which may be taken for one meal is of great importance, for there is the same danger of taking too much of this food as of any other. The average quantity to begin with must not exceed half a pint, and when the appetite is capricious one-fourth of a pint is sufficient. It is now fully established that a grown person can be fairly well nourished for quite a while on one quart of milk in the twenty-four hours.