at all; whether the lochial discharge be great or little; and whether the patient be fed high or fed low. So that there seems to be nothing either in the nature or constitution of the woman, which either causes or prevents it; neither would it appear to be affected by the labour, as it seems to arise alike under all circumstances. It is said to depend upon a translation of the lochial discharge, but this is very absurd.

It commonly begins with shivering, the swelling being perceived either general or partial in the leg; sometimes arising over the whole limb at once, and sometimes be ginning in the ham. It seems to have some connexion with the absorbent glands, as it frequently commences in the groin, from which part the swelling will continue to extend till the whole leg and thigh are as large as the body in this way the leg will be distended to the greatest possible degree,with. out any redness or inflammation; but it will not bear moving; if the patient be desired to move the limb, it gives her great pain. Swellings in general will pit, but this does not; and it usually occupies one side only this is observed by Dr. White, who states that even the labium of one side shall be tumid, while the other is quite unaffected.

The swelling too is of a peculiar character; if the hand be drawn across the limb, it does not give the uniform sensation which is commonly felt in swellings; but resembles an infinite number of irregularities, difficult to be described. The best idea that can be given of it is to suppose a block, in shape resembling a leg, covered with brass nails of various sizes, and these covered with skin stretched over it. The disease is acute, and the symptoms of fever will sometimes be considerable, and then it is by no means surprizing that the secretion of milk is lessened, or the lochial discharge diminished for the reason that the circulation is determined to other parts. In ten or twelve

It is difficult to determine the cause of this alteration of parts, or change of organi zation. Dr. White attempted to explain it, by supposing that an absorbent vessel given way at its entrance into the gland, and that the lymph still passing upwards, overflows, and enters into the cavities of the cellular membrane, and there coagulating, gives the unequal feel observed. This, however, is by no means a satisfactory explanation of the nature of the disease. It is difficult to know how we are to proceed in the cure of a disease with which we are so little ac quainted. It is certainly useful to keep the bowels open, and to promote a gentle but continued perspiration. For this purpose antimonials and the saline draught will be efficacious; and when the pain is excessive, opium should be given: if the fever be con siderable, abstinence from animal food will be necessary. As to the limb itself, nothing gives more ease than laying it in a soft poultice, which will also have the good effect of keeping up a gentle perspiration; it forms the softest pillow that can be imagined, and never fails to bring relief.

Treatment of Infants. It is usual in tracts upon midwifery to enter upon this subject in detail; but having already enlarged up. on it under the article INFANCY, we refer our reader to what we have there advanced, which we trust will be perfectly satisfac tory.

MIEGIA, in botany, a genus of the Tri andria Monogynia class and order. Essen tial character: calyx one-flowered; corolla two-valved; nectary one-valved, involving the germ; seed triquetrous rounded, included within the calyx, corolla, and nec tary. There is but one species; viz. M. maritima, a native of the sandy coasts of Cayenne and Guiana.

MILE, mille passus, a measure of length or distance, containing eight furlongs, &c. See MEASURE.

See CHAIN, YARD, and FOOT.

We shall here give a table of the miles in use among the principal nations of Europe, in geometrical paces, 60,000 of which make a degree of the equator.

Geometrical paces, Yards. Mile of Russia.................. 750 or 1100 of Italy....

1000 or 1467

of England..... .......................... 1250 or 1760 of Scotland and Ireland 1500 or 2200 The small league............ 2000 or 2933 The mean league.....

...................................... 2500 or 3666

MILIUM, in botany, millet grass, a genus of the Triandria Digynia class and order. Natural order of Gramina, Gramineæ, or Grasses. Essential character: calyx two-valved, one-flowered; valves almost equal; corolla very short; stigmas pencil. form. There are twelve species, of which M. effusum, common millet grass, has a perennial creeping root; slender culms, three or four feet high; leaves from four to seven inches or a foot in length, thin and weak, very finely striated their whole length; panicles from four inches to a foot in length, nearly upright, spreading and loose: it appears to be much scattered, from the various lengths of the pedicels, which grow in whorls. This plant is distinguished from the panics, to which it has the greatest affinity, by having a calyx of two valves only. Native of most parts of Europe, in woods.

MILK, the fluid designed for the nourishment of young animals, and which is secreted in particular organs by the females of the class Mammalia, is a white opaque fluid, having a sweetish taste; and a specific gravity somewhat greater than that of water. When milk newly taken from the animal is allowed to remain at rest, it separates into two parts; a thick white fluid, called cream, collects on the surface, and the fluid beneath is more watery. The quantity of cream obtained from milk, and the time it requires to separate, vary accord ing to the nature of the milk, and the temperature of the atmosphere. When the milk is allowed to stand after the spontaneous séparation of the cream, it suffers another change; it first becomes acescent, and then coagulates. When the coagulum is pressed gently, a serous fluid is forced out, and the remainder is the caseous part of milk, or pure cheese. Butter and cheese are obtained artificially: the former by the operation of churning, and the milk which remains after the butter has been separated, or, as it is called, the butter-milk, has all the properties of milk from which the cream has been separated. Cheese is obtained by the addition of rennet to the milk, which is

prepared by digesting the inner coat of the stomach of young animals, especially that of the calf. The quality of the cheese depends upon the quantity of cream that remains in the milk. The best cheese is ob. tained by coagulating the milk at the temperature of 100°, and expressing the whey slowly and gradually, without breaking down the curd. Whey expressed from coagulated milk, if boiled, and the whole curd precipitated, becomes transparent and colourless. By slow evaporation it deposits crystals of sugar, with some muriate of potash, muriate of soda, and phosphate of lime. The liquid which remains after the separation of the salts, is converted, by cooling, into a gelatinous substance. If whey be kept, it becomes sour, by the formation of an acid, which is the lactic acid; and it is to this that the spontaneous coagulation of milk after it remains at rest is owing. Milk may, after it is sour, be fermented, and it will yield a vinous intoxicating liquor. This is practised by the Tartars on the milk of the mare. Milk is likewise susceptible of the acetous fermentation. The results of very minute experiments prove that the constituent parts which enter into the com, position of milk are

The milk of different animals is found to be composed of nearly the same substances; but the proportions vary so much, as to give them very different properties. We shall give a brief account of the analyses of the French chemists Deyeux and Parmentier.

1. Every kind of milk, when left at rest, produces cream on the surface; but it is different in the milk of different animals. In that of the cow it is copious, thick,and yellow. In women's milk the quantity is small, and it is white and more liquid. Goat's milk produces abundance, and it is thicker and whiter than that from the cow. Ewe's milk produces as much as that of the cow, and of nearly the same colour. The cream from asses' milk resembles women's. mare's milk it is very fluid, and similar in colour and consistence to good cow's milk before the cream appears on the surface.

In

2. Butter obtained from the milk of different animals is thus composed. That of the cow differs in colour; but has always much consistency. That from women's

milk is small in quantity, insipid, and of a pale yellow. The butter of asses' milk is always white, soft, and disposed to be rancid. That from goat's milk is abundant, white, and soft. The butter from ewe's milk is yellow and soft: that from mare's milk has but little consistence, and is readily decomposed.

3. The caseous part of milk varies in different animals. That from the milk of the cow is bulky, and retains much serum. That from women's milk is small in quantity, has an unctuous feel, and but a small portion of whey. The curd of asses' milk is similar to that of the women's, but not unctuous. Curd from the milk of the goat is abundant, of a firmer consistence than that of the cow, and retains less whey. Curd from ewe's milk is fat and viscid: that from mare's milk is very similar to what is obtain ed from women's milk.

4. The serum, or whey, constitutes a great proportion of the milk, and shews the following varieties. That from the milk of the cow has a greenish cast, a sweet taste, contains sugar of milk and neutral salts. The whey from women's milk has little colour; but contains much saccharine matter. The whey of asses' milk is colourless, and contains less salts and more sugar than that of the cow. Whey of the goat is yellowish, and contains very little sugar and saline matter. The latter is muriate of lime. The whey of ewes' milk is always colourless, and contains the smallest quantity of sugar, and but a small portion of muriate and phos. phate of lime. That of mare's milk has little colour, and contains a large proportion of saccharine matter, and of saline substances.

MILL, is a machine, which by means of any adequate force, as steam, water, wind, or animal exertion, acquires such an additional power as enables the machinery to act with increased effect, and with the requisite regularity. It may be considered an axiom, from which very few, if any, deviations are to be found, that the nearer the Jabouring part is to the power, or origin of motion, the greater will be the force employed; but that force will be subject to such fluctuations, and to such shocks and vibrations, as to render the work inaccurate and unequal. In some operations this is of less importance than in such as are connected with minute and delicate manufac

tures. Thus in brass, copper, and fulling mills, the large hammers which perform the heavy work derive their motion immediately

from the great wheel which is turned by the stream; they being lifted by cogs, or teeth, set on its axis, and working without any intermediate machinery. In saw-mills, the blades which cut the timbers into planks, &c. are more removed from the great wheel by the intervention of other wheels, which not only give increased velo city, but relieve the saws from those jerks and strains to which they would be subject if deprived of those movements which ren der their own operations equable and firm. In corn mills the velocity is again increased by another course added to the system, while the action of the grinding parts is thus effectually discharged from all inequa lities of motion; and thus flour, &c. may be ground with certainty to any desired degree of fineness, according as the distances between the stones may be regulated. With regard to the more complex movements required in the manufacture of silk, cotton, &c. many of them are so remotely connected with the moving power, that they may be made to revolve with the most wonder ful exactness. It is, however, necessary, that the frame-work of a mill should be very firm and substantial; that the pinions, spindles, and axles, all move freely in their sockets, which should be exactly at right angles with them; and that no greater pressure should take place on any part than the duty it is to perform may render necessary. These great principles are insepar able from the proper construction of mills. We consider a knowledge of the powers of mechanism to be absolutely indispensable towards a due understanding of this subject; and recommend the student to refer to the head of MECHANICS for such informa tion as may enable him to form a more cor. rect judgment of the particulars relating to mill-work in general.

With respect to machinery-moved by steam we need say little in this place; since the movements dependant on that kind of power may be found under that article, while the more remote or subordinate parts will be seen in the construction of such mills as derive their action from wind or water. The selection of the power is not always within our choice; but must depend on the abundance of fuel, the supply of wa ter, and the due elevation of the spot where the mill is to be erected. Where coals are cheap, the steam engine being so im mensely forcible, and capable of any de sirable bulk, is in most instances preferred. Where fuel is dear, and that a stream of