DR. HENRY L. COITS PAPER 305 



milk designed expressly for clinical purposes, and 



Called CERTIFIED MILK. 



Nutritive efficiency in milk depends as much on 

 freshness and freedom from foreign contaminations 

 as it does on chemical balance or food values. This 

 is abundantly proven by the injurious effects of 

 contaminated milk even though it is accurately 

 adjusted in percentages and calories. 



In the present state of our knowledge, according 

 to Howland, " the superiority of any method of feed- 

 ing must be judged solely by the clinical results 

 obtained." I have had the care of a large number 

 of feeding cases during the past twenty years (about 

 twelve thousand) with a mortality among several 

 thousand private cases of less than 2 per cent., and 

 a mortality among a larger number of out-patient 

 hospital cases of less than 5 per cent. I am con- 

 vinced that quality and purity in a very clean and 

 fresh milk, augmented by the purity of the added 

 carbohydrate, has very largely contributed to the 

 success of my cases ; during this period I have not 

 once been tempted to abandon my programme for 

 any patented or manufactured substitute. 



The milk sugar to which I have had access is 

 by special process subjected to four purifying crystal- 

 lizations of the market sugar, which renders it free 

 from visible dirt and heat-resistant bacterial toxins. 



The mineral salts combined as they exist in 

 woman's milk are an important factor in perfect 

 food metabolism and it has been my effort to add 

 these elements to milk mixtures in a condition of 

 absolute chemical purity. 



It is a fatal error to expect the milk of a 

 foreign species to be immediately adapted to and 

 utilized by the human infant ; the differences between 

 that of the woman and that of a lower animal would 

 indicate, even when given to the newly born with 

 normal functions, that we must wait until the delicate 



