DR. ERIC PRITCHARD'S PAPER 



315 



the percentage composition is i '5 per cent., fats 4 per 

 cent., sugars (carbohydrate) 6-5 per cent. These pro- 

 portions are not observed by any of the desiccated 

 foods with which I am familiar, as may be observed 

 by an examination of the following table. For the 

 sake of comparison I give the percentage composition 

 of desiccated breast milk, which I take as the standard, 

 and beneath them I arrange in series the composition 

 of the various desiccated foods above referred to. 



TABLE E. PERCENTAGE COMPOSITION OF PROPRIETARY INFANT 

 FOODS AND DRIED MILKS. 



Dried milks cannot be employed to the best 

 advantage without modification, any more than cow's 

 milk can be so employed. They all contain too much 

 protein and not enough sugar. To enable them to 

 conform to the required standard they must be 

 reconstituted with more than their original proportion 

 of water and must be supplemented with added sugar 

 and cream. 



To emphasize how inappropriate these foods are 

 without modification I give in the following table (C) 

 the percentage composition of all the foods referred 

 to above when they are diluted with the amount of 

 water required for twenty-four hours. 



If these diluted foods are compared with breast 

 milk it will be noticed that all the dried milks 

 contain an excess of protein and a deficiency of fat 



