A short time ago Dr. Turnbull, of Liverpool, read to the Literary and Ehilojophical Society a paper on the use of sugar of milk as an article of food in consumption and other pulmonary diseases. It now appears that whey is coming into extensive use in Germany in the treatment not only of consumption, but also of gout and rheumatism, and that some German physicians entertain opinions as to the beneficial properties of sugar of milk (the ingredient to which whey owes its virtues) similar to those lately put forth by Dr. Turnbull. In the cheese dairies of this country the whey is frequently given to pigs, or otherwise wasted, and the lactine, or sugar of milk, now met with in commerce, is brought entirely from Europe, being prepared chiefly in Switzerland. Its present high price is, however, a great obstacle to its general use as a dietetic remedy; but it is most desirable that so valuable an article of food should no longer be wasted, and that therefore the attention of those engaged in making cheese should be directed to the manufacture ot this other product from milk, which must sooner or later become an important article of food and of commerce.