A dissertation upon the sugar of milk; in which is shwwn its great efficacy in consumptions, hectic fevers, the scurvy, vapours or hysterics ... / by J. L Dyvernois.

  • Dyvernois, J. L.
Date:
1753
Catalogue details

Licence: Public Domain Mark

Credit: A dissertation upon the sugar of milk; in which is shwwn its great efficacy in consumptions, hectic fevers, the scurvy, vapours or hysterics ... / by J. L Dyvernois. Source: Wellcome Collection.

    12/40 (page 4)
    I have faid of every one in particular) what is, and ought to be, the natural and neceffary Eflfeds of Milk in our Bo¬ dies. I come now to my Subjedl. The Honour of the Invention of the Sugar of Milk, is attributed to a famous Phyfician of VenicCy called Tefly ; and it is certainly known, or we are well affured, that this illufiri- ous Inventor has publiflied about fifty Years ago, a Treatife concerning it. But this Book is fo fçarce, that it is very bard to be found at prefent, at leaft I have not been able to get one. This Confideration has prevailed upon me to comply with the Defire of fome Gentlemen, to communicate to the Public, what I know upon this Subjedl. The Sugar of Milk is only a Salt contained in this Mixture, and feparated as much as may be, from the other Prin¬ ciples of which Milk is compounded. In general, to make it, you mufi: have a fufficient Quantity of Whey, prepared, if pofiible, without an Acid, extremely clear and limpid, and made out of Milk, coming from Cows well fed in rich Paftures ; fuch are thofe of our Moun¬ tains^. Then vou draw the Salt ac- •cording to Art. If this Salt is well made, it will be very dry and very white, of a * Jh Swkzevland,