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He says that out yer in Asia, where the milkmen are not as conscientious as we are, there are whole cemeteries chock full of people that have died of caseine, and that before long all that country will be one vast burying-ground if they don't ameliorate the milk.
Flesh foods, called as often nitrogenous foods, from containing so large a proportion of nitrogen, are made up of fibrine, albumen, caseine, gelatine, and gluten; the first four elements being present in flesh, the latter in vegetables. Salts of various forms exist in both animal and vegetable food. In meat, fish, and potatoes are found phosphorus, lime, and magnesia.
THE LUNGS are formed of two substances: one like gelatine; another of the nature of caseine and albumen, fibrine, cholesterine, iron, water, soda, and various fatty and organic acids. How these varied elements are held together, even science with all its deep searchings has never told. No man, by whatsoever combination of elements, has ever made a living plant, much less a living animal.
It is found in the greatest abundance in certain seeds, in nuts, almonds, and others, in which the starch of the gramineae is replaced by oil. The third nitrogenised constituent of the vegetable food of animals is vegetable caseine. It is chiefly found in the seeds of peas, beans, lentils, and similar leguminous seeds.
Mattieu Williams, after giving the chemical formulas of caseine and the other elements of cheese, writes; "I have good and sufficient reasons for thus specifying the properties of this constituent of food. I regard it as the most important of all that I have to describe in connection with my subject, The Science of Cookery.
The young animal receives the constituents of its blood in the caseine of the milk. A metamorphosis of existing organs goes on, for bile and urine are secreted; the materials of the metamorphosed parts are given off in the form of urine, of carbonic acid, and of water; but the butter and sugar of milk also disappear; they cannot be detected in the faeces.
Some saccharine substances, a little fat, but mostly albumen and vegetable caseine, that is to say, the substance which predominates in their lacteal secretions. What, on the contrary, is the food of woman?
According to clinical observation, it is still the fats that give to milk its hygienic value, and the excess of caseine is an obstacle to its digestion. However, if cow's milk is not easily digested by children, experience proves that there are other kinds of milk, from other animals, which young stomachs are able to bear more easily. There are many proofs of this fact.
On the contrary, where the principal object is the production of milk rich in curd that is, where cheese is the object of the farmer clover, peas, bran-meal, and other plants which abound in legumine a nitrogenized organic compound, almost identical in properties and composition with caseine, or the substance which forms the curd of milk will be selected.
But the ammonia, together with the carbonic acid, are alone insufficient to become part of a plant destined to the nourishment of animals. In the absence of the alkalies, the phosphates and other earthy salts, no vegetable fibrine, no vegetable caseine, can be formed.
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