﻿380 MUSGRAVE AND RICHMOND. 



3. Sugars : Lactose and saccharose. 



4. Diluents : The usual varieties of barle}' water, oat-meal water, lime- 

 water and sodium citrate solutions. 



5. Peptonized milks, butter milks, fat free milk and the other usual 

 modifications of fresh milk may nearly all be made in a fairly satisfactory 

 manner from the fresh, sterilized milks mentioned above by the use of 

 appropriate ferments and other methods. 



6. In place of the plain sterilized milks, condensed whole milks or 

 the so-called evaporated creams which are in reality only condensed whole 

 milks, may be used provided the percentage method of dilution is used 

 and the deficient fat made up by the addition of cream. 



7. In special cases and where price is an object, the condensed sweet- 

 ened milks may be used by following the percentage methods in dilutions 

 and by the addition of cream to replace the deficient fat. 



All the milks which have been mentioned have been carefully analyzed 

 either in this laboratory or by other authorities and the averages shown 

 in Tables Nos. 11 and 15 may be used as sufficiently accurate for practical 

 purposes. 



By using these averages and figuring on 100 cubic centimeters of 

 finished product as a percentage basis, calculations are easily made and 

 the only vessel necessary in preparing the food is a clean, graduated, glass 

 cylinder; one of 1,000 cubic centimeters capacity will be found most 

 useful. 



The rich, tinned creams do not keep very well after the can is open 

 and for that reason it is well to prepare an entire day's feeding at one 

 time, fill it into the necessary number of clean nursing bottles, plug with 

 cotton and keep in the ice box until ready for use. 



Some prescriptions for percentage feeding are given below, but in 

 order to make the subject still more clear the following example is 

 submitted. 



Suppose it is desired to give an infant 1% months old, eight feedings 

 of 100 cubic centimeters each in twenty-four hours, each feeding to 

 contain fat 4 per cent, sugar 7 per cent and proteid 1 per cent. By 

 simple calculation or by reference to the Cox chart number 1 we find 

 that 1 per cent proteid and 4 per cent fat may be obtained by using 

 24 cubic centimeters of one of the above-mentioned sterilized milks and 

 11 cubic centimeters of one of the 27 per cent creams or 7^ cubic centi- 

 meters of the 38 per cent cream to each 100 cubic centimeters of finished 

 product, or 192 cubic centimeters of milk and 88 or 60 cubic centimeters 

 of cream for the entire day's feeding of 800 cubic centimeters. Simple 

 calculation shows that this substance will contain but 1.6 per cent of 

 sugar and this deficiency may be made up by the addition of 5.4 grams 

 of milk sugar per 100 cubic centimeters of finished product. 



