A third group comprises foods prepared from cow's milk and made as similar to human milk as possible. To accomplish this humanization, the required amounts of cream and milk-sugar are added to the diluted milk (Gartner's milk, see p. :3:32), or whey is used instead of water (111onti, see p. 332; former Backhous milk; fait humanisi. of Winter Vigier). Others remove part of the casein by means of carbon dioxide (Szekel3 milk, see p. 332); and others predigest the milk proteid (Volt mer-Lahrmann: Backhaus. Baumann, see p. 333). Then, again, casein is replaced by egg albumin Ifesse-Pfund), or by an albumose ob tained from chicken proteid (itieth). or by somatose (sornatose-ramogen and milk-somatose-ramogen). In other instances. a proteolytic enzyme is added to the mixture ((milk powder Timpe, pankreon, papain. pep sin). The pepsin milk (obtained, according to von Bungern, through addition of rennin) is supposed to render the casein of the milk more easily digestible on account of its very fine coagulation. Experience has taught us that we may be able to raise an infant on any one of these more or less changed milks. But it is doubtful whether their use offers any advantage. Even the theoretical reasons which prompted some of the different methods, have in the course of time been proven to be fallacious. It certainly is essential that the milk used as the basis for the different preparations he beyond reproach. _No doubt the treat ment of the milk, and particularly long-continued boiling, produces marked changes in it, and the prolonged use of such milk may be fol lowed by serious disturbance of the metabolism. Furthermore. the preparations are often not consumed when still fresh, but are stc red eight or even fourteen clays. If not kept under the proper conditions,
processes of decomposition may be started which are the more danger ous in that they do not betray themselves immediately to the eye, nose, or taste. A further disadvantage is the high price of most of the prepa rations. In spite of all this, it may happen that a previously poorly nour ished infant improves rapidly after starting it for instance on Backhaus or Gartner milk. This is hardly to be attributed to the method as such, however, but to the fact that good milk is used and that the food is ready for drinking, so that the persons entrusted with the care of the infants have no opportunity to spoil anything.
In Mehring's Odda the milk fat is replaced by cocoa butter and yolk of egg. The cocoa butter does not become rancid. There have yet not been sufficient observations to decide the value of this preparation.
We will briefly call attention to buttermilk, which is mostly used for sick infants in Germany, but in Holland healthy infants are raised on it with the best results. Its composition is given in detail on p. 3:34. To make it ready for use, 10 to 15 Gm. wheat flour and 60 to 70 Om. cane sugar, or a desired amount of cream are added to one litre buttermilk; the whole mixture is boiled slowly about half an hour, with stirring. If good buttermilk (the usual product of the market is unfit for use) is not to be had, a buttermilk conserve may be used ("fer ment milk" and lactoserve). Further investigations must be made to determine whether buttermilk can be recommended as a constant diet for the healthy infant.