312 MEDICAL SECTION * 



on the other hand, continues to deteriorate from the 

 moment of nvlking to the moment of consumption. 

 Milk can be desiccated and sealed up within three 

 or four hours after it has left the udder of the cow. 

 Although, theoretically, it is possible to produce a 

 germ-free dried milk as a matter of fact an average 

 sample contains between 4,000 and 10,000 germs per 

 gramme weight when reconstituted with water the 



bacterial content amounts to 400 to 1,000 living crerms 



. 

 per cubic centimetre as compared with 6,000, to 



100,000 in the best samples of dairy milk. A more 

 important feature is that among the germs present 

 there are no tubercle bacilli or other pathogenic 

 varieties. From the point of view of summer 

 diarrhoea this is of paramount importance. During 

 the fatal summer of 1911, among all the babies 

 attending at my clinics fed on dried milk, I had no 

 deaths from diarrhoea, and such cases as occurred 

 were of the mildest possible type. 



Economic Advantages When compared with the 

 cost of dairy milk, reconstituted dried milk has no 

 advantages, the cost of the two varieties are practi- 

 cally the same, i.e., 4d. per quart. There is, however, 

 this to be said in favour of dried milk, that there need 

 be no waste. 



In the following table I have calculated the actual 

 cost of feeding infants on different classes of food ; 

 these classes include two proprietary foods three grades 

 of dried milk, modified cow's milk, and a combination 

 of separated dried milk with an emulsion of linseed 

 oil (Marylebone cream), and sugnr. 



As the basis for my calculations I have assumed 

 that the infant is 3 months of age, weighs 10 lb., 

 and is normal in all other respects. I have further 

 assumed that for every pound of bodyweight such an 

 infant will require sufficient food to produce 40 

 calories in the twenty-four hours, or 400 calories in 

 all possibly a low estimate. I have calculated in 



