DR. A. E. NAISH'S PAPER 317 



CONCLUSIONS. 



(1) Different varieties of dried milk have different 

 properties and are suitable for different classes of 

 cases. 



(2) Dried milks are free from pathogenic germs, 

 and consequently safer than natural milk. 



(3) The cost of reconstituted dried milk is the 

 same as dairy milk, but if separated dried milk is used 

 and fortified with a cheap substitute fat (Marylebone 

 cream), the food thus constituted is the cheapest that 

 can be employed and the results are excellent. 



(4) Proprietary foods are expensive and do not 

 accurately conform to the standard of breast milk. 



(5) To obtain the best results with dried milks 

 they must be modified to the required standard 

 a -standard which differs in the case of different infants. 

 This is easily accomplished by varying the dilution 

 and adding varying proportions of additional fat and 

 sugar. 



The CHAIRMAN said he thought that one of the best ways 

 of dealing with summer diarrhoea was by the use of dried 

 milk. The trouble of the poor was their poverty, for they 

 were too poor to be able to keep their milk supply in the 

 sort of way which most people in that room would keep 

 their food supplies. He was not at all sure but that one of 

 the great means of escaping their summer diarrhoea diffi- 

 culties was not along the lines of dried milk. 



THE USE OF DRIED MILK. 



BY A. E. NAISH, M.A., M.B.CANTAB., M.R.C.P.LoNn. 



THK essentials of a good artificial food are (i) That 

 it should be digestible ; (2) that it should contain 

 the right proportion of assimilable substances to 

 build up a healthy body ; (3) that it should not 

 contain bacteria of such numbers and kinds as to 



