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You can find some good information regarding how to identify reproductions along with some pictures of known reproductions from various online sources. If you are interested in learning more about these bottles there are two books currently available that provide some excellent information about how they were made and used along with some basic pricing information. The book are titled "Udderly Beautiful" and "Udderly Splendid" by John Tutton. Both give some rarity and pricing information but because of the large number of bottles produced they don t cover even a small fraction of the bottles produced. Both can be found for sale on either eBay Amazon or in some antique shops. Other sources of information are The National Association Of Milk Bottle Collectors and the individual web sites many of their members maintain.
When you first bring your snake home it s best to leave it alone for two days without handling it. This may permit it to settle in and bounce back from any stress from the relocation. With juvenile snakes you need to permit a week between feedings and when it does eat again leave it alone for a pair of days so that it can digest its food correctly. Never handle a snake if it is off its food or when it may look sick. For minors see a vet if the snake hasn t eaten for over two weeks and in the case of adults see a vet if the snake hasn t eaten for 3-4 weeks. Always see the vet with your snake once or more a year for a comprehensive check up. Have you been considering purchasing a snake as a pet? There are many different types of snakes available at specialty pet stores.
If you are going to buy and sell these bottles even semi-seriously the price of annual dues for the Association is well worth the money. Lactose It is the principal and typical carbohydrate of milk known as milk sugar. Glucose galactose and other sugars such as oligosaccharides are also present in traces. Lactose exists in true solution in milk. It is a disaccharide composed of two molecules of monosacharides; glucose and galactose. Lactose is readily fermented by the lactic acid fermenting bacteria producing lactic acid and has significance in milk and milk products. It exists in two isomeric forms designated as α and β forms of which the β form is more soluble than the alpha form in water. Lactose content of cow milk is 4.9 percent. The lactose content of milk is inversely proportional to the ash content of the milk.