1797, Benjamin Rush, Medical Inquiries and Observations, volume II, Philadelphia, Pa.: […] Thomas Dobson,[…], pages 123–124:
It is ſeldom in the power of phyſicians to preſcribe aſſes’ or goats’ milk in this diſorder; but a good ſubſtitute may be prepared for them by adding to cows’ milk a little ſugar, and a third or fourth part of water, or of a weak infuſion of green tea.
1890, Robert Meade Smith, The Physiology of the Domestic Animals: A Text-Book for Veterinary and Medical Students and Practitioners, Philadelphia, Pa., London: F[rank] A[llston] Davis,[…], page 631:
Good cows’ milk is white, with a faint yellowish tint, and only bluish when diluted. If a drop of good milk is placed on the thumb-nail it retains its shape instead of spreading gut, as occurs when diluted or unhealthy.
The patient should be fed entirely on farinaceous and milky food, and if he refuses to eat, milk enriched with one of the dried-milk preparations now so much used, or with good condensed milk—a dessertspoonful of the latter to about half a pint of slightly warmed cows’ milk—should be given, by force if necessary, in small quantities at regular intervals of an hour to two hours.
