APPENDIX 



217 



out from the table the composition of the food suggested 

 to be given, and to aUer it according as whether it be too 

 rich in carbohydrates (in which case a more albuminous 

 food should be substituted), or if of too albuminous a 

 character, then look out a suitable food of a more starchy 

 nature to take the place of one which contains a greater 

 quantity of albuminoids or proteids. 



or THE 

 Of 



J 



