‘‘I have also found that these [water of consumptives] when placed on the fire, soon become milky, really smelled like milk, and had the taste of sweet milk; when a drop or two of acetic acid were added to this, and it was then placed in the cool air, shortly a white rennet, namely the caseous part, sank to the bottom, and the oily or buttery part floated up and there was a sweet whey, quite ho...