1920] FOODS — HUMAN NUTRITION. 567 



With respect to usefulness, the conclusion is that " while Rain In weight alone 

 is not suflident evidence on which to base tinal conclusions relative to the 

 adequacy of a food for infant feeding, and while it may prove that excess gain 

 over that which has been considered normal may not be desirable, the foregoing 

 figures seem to indicate that the whole milk powder and the skimmed milk 

 powder and unsalted butter employed in this study are useful in infant feeding, 

 and further — and especially in the case of the whole milk i)(>wder. and in the 

 case of babies who are undernourished and who digest natural milk badly — 

 these remade milks may have points of distinct advantage in infant feeding. 

 The figures also warrant the conclusion that reconstituted, reconstructed, and 

 natural milks differ in their effects when fed to infants; and that reconsti- 

 tuted and reconstructed milks should be labeled and sold for what they are, 

 aud that they should not be substituted and sold for natural milk in a manner 

 to deceive the purchaser. The figures further confirm the previous conclusion 

 of the safety of the brand of remade milk used in infant feeding." 



Data as to the comparative value of reconstituted, reconstructed, and natural 

 milk in infant feeding with special reference to the influence of the different 

 milks on the babies' general development, activity, teething, and disposition 

 " strengthen the conclusions already drawn — viz, that reconstituted and recon- 

 structed milks of the brand employed are safe and useful for infant feeding, 

 and that in certain respects, particularly in the case of reconstituted milk and 

 in the cases of babies who digest natural milk badly, they may have points 

 of distinct advantage. The opinions of the nurses further strengthen the con- 

 clusion previously arrived at that reconstituted, reconstructed, and natural 

 milks differ in their effects when fed to infants. 



"The facilities available for this study permitted the use of only one brand 

 of dried milk powder. Therefore no conclusions are drawn relative to the 

 safety, usefulness, advantages, or disadvantages of other brands." 



The application of butter-flour feeding to infant feeding, H. Klein- 

 8CHMIDT {Berlin. Klin. Wchnschr., 56 {1919), No. 29, pp. 673-675).— This is a 

 discussion of the merits of the butter-flour preparation described by Tiirk (E. S. 

 R., 42, p. 2.^5) as a substitute for milk in infant feeding. The author recom- 

 mends the preparation for infants above the age of 13 days and body weight 

 of 2.000 gm. (4.4 lbs.), the proportions of butter and flour varying with the age 

 of the child. It is considered particularly desirable for infants suffering from 

 severe inanition, infection, and constitutional abnormality, but is not recom- 

 mended in cases of disorders of the alimentary tract. 



Accessory food factor.s in infant feeding {Lancet [London], 1920, I, No. 

 11, pp. 60//-607).— Essentially noted from another source (E. S. R., 43, p. 166). 



Effect of heat on the antiscorbutic accessory factor of vegetable and 

 fruit juices, E. M. Dki.k {Biochon. Joiir., llf {1920), No. 2, pp. 211-228, Jitjs. 

 .}). — Experiments are descrii)ed in which the juice of fresh cabbages, swedes, 

 and oranges was fed to young guinea pigs as the sole anti.scorbutic factor in a 

 basal ration of oats and bran ad libitum and fi'om 60 to 00 cc. autoclaved milk 

 daily. This rather liberal milk ration was adopted as producing healthier ani- 

 mals while not affecting appreciiibly the onset of scurvy. 



The minimal daily dose of the raw juice for the adequate protection of young 

 guinea pigs was about 1 cc. of cabbage, 2.5 cc. swede, and 1.5 cc. orange juice, 

 respectively. On heating the juices to 100° C. for an hour the orange juice did 

 not show any marked deterioration of antiscorbutic properties, while it re- 

 quired twice the dose of the raw juice in tlie case of the swede and at least 

 7.5 times the aniount of the raw juice of the cabbage to give the necessary 

 protection. Only at 130° was any definite deterioration in the orange juloe 

 detected, about twice as much being required as of the raw juice. The dif- 



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