FOODS TTTTl\rAN NTmUTTON. 959 



The rational feeding of infants from birth to 2 years. Mm iii;i. .liid rKUHKT 

 (/.'(/■. //.////. (t Mill, /nfdiit.. .') {I'.iini). \(>. i;. lip. 'ill -mil. pis. .;. (Ifis. 7).— 'I'lic 

 .lullinrs li.ivc ill Iciiiiilcd Id establish a scicnl ili<- i-alioii Tor tlic aiiilicial t'cfdiii^ 

 of iiifaiifs iK'twccii liirtli and '1 years of af;e. Tliey have taken as a basis for 

 their calculation a laru'e amount of exi)efimontal and empirical data, which 

 tlicy suniniarize re^iardiTi.:,' liie avera.^e wei.i^ht (if new-horn infants, tlie ,i,'ain in 

 weiillit ihu'ing different periods, the nature of tlie Kiii" iu terms of the comi)osi- 

 tion of the body, tlie amount ;ind cii;iraeter of material ingested iind egested 

 by infants breast fed and nourislied on cow's udlJc diluted with water .and 

 sweetened witli niill< su^.-ir. tlie amount of enei'.^y eliminated liy infants jier 

 ]<ilogram of body weight and jier s(|uare meter of ])ody surface, etc. 



According to the calculations which are given, an infant weighing 8 kg. has 

 ;i surface area of '.\AVM\ siiuare meters, ;ind on the basis of 150 calories per 

 s(iuare meter would re(iuire 0,^)4 caloi'ies of available energy for maintenance. 

 The calculated amouTit of nitrogen necessary for a gain of 1 gm. in body weight 

 is O.OL'IT!) gm. A ration is jn'oposed which can be modified to jirovide for the 

 proper maintenance and growth, in accordance with the different weights of 

 the infant at different periods. Observations of the effects of feeding a ninnber 

 of infants in accordance with the method proi)osed are rep(irted. 



The jmblication comprises a very comin-ehensivi' and v.duable treatise of the 

 rational feeding of infants. 



Fruit recipes. It. M. Berry {~t\ew York: Douhleday, Page & Co., 1907, pp. 

 .V.V+.i.}i, /)l. I. litis. (iS). — The composition and food value of fruits of tem- 

 perate and tropical regions are discussed and information is summarized with 

 reference to the origin, cultivation, and distribution of fruits and related topics. 

 'IMie hidk of the voliune is given \ip to recipes for various fruit dishes and to a 

 discussion of the use of fruits in various ways. The numerous illustrations 

 refer particularly to the tropical and lesser known fruits. A detailed index 

 ;idds to the value of the volume. 



Concerning the vegetarian diet, II. Stahelin (Corhl. Schirci.:. Acrztc. 

 ■ li; (1906), No. IS. BcUuijc. pp. J,0.')-.>il7 : uh.'<. hi Zeiithl. I'fiy.sio].. 20 {190t!). Xo. 

 11. p. .')lJi). — A comparison of vegetarian and meat diets from the standpoint of 

 energy value and also with respect to their influence upon the nervous system, 

 circulation of the blood, muscular work, renal activity, etc. 



Studies of the composition of flesh upon different diets, M. Mi'iller {Arch. 

 I'lnisii,]. \l'tli'i!i(r\. in; {liiiil). \o. .?-'/. pp. .>01-.^2S).—Thv experiments which 

 were made witli dogs, in the author's opinion, showed that there is a specific 

 nitrogenous sul)stance characteristic of fattened animals which differs from 

 muscle protein in that it shows a uarrowcn- r.-itio of nitrogen to carbon. 



Fresh flesh of animals in good condition for slaughter when freed from 

 visible f.at is rel;iti\ely rich in carbohxdr.ites and shows a low water content, 

 while its nitrogen content is little incnased. The abund.-ince of carbon is due 

 to ,1 deposit of fat in the cells, since the flesh freed from fat shows a carbon 

 content less than normal. Well fattened flesh owes its (piality very largely to 

 the i)res<Mice of the nitrogenous material characteristic of fattened flesh referred 

 to above, and the deposition of fat in the tissue and the increased amount of 

 dry matter are not, as is connnonly sujiposed, the only differences between well 

 lattened and unfattened meat. 



In calculating nitrogen balances no serious error Is introduced if it be .assumed 

 that the nitrogen is added in the form of muscle protein. 



In the author's opinion, his experiments help to explain the retention of 

 nitrogen so often observed on a diet rich in protein. He considers it possible 

 that the increased carbon dioxid output which is noted on such a diet has to do 



