90 RICHMOND iVND MUSGRAVE. 



Tlie fat content of a prei:)ared food in which cow's milk is an impiortant 

 ingredient will be subject to considerable variation, but amounts ap- 

 proximating 9 per cent as reported by others are jirobably too high, due 

 in m.ost cases at least to approximate volumetric metliods of estimation; 

 third, the malted milk contains 2.6 per cent of nonnitrogenous organic 

 matter insoluble in hot water which reduces the total soluble carbohydrates 

 from 67.63 per cent (the average of three determinations from different 

 sources) to 65.03 per cent which is in close agreement with our results 

 and which more nearly represents the actual amount of soluble car- 

 bohydrates present; fourth, the malted milk in question contains be- 

 tween 16 and 17 per cent of proteids which figures fully substan- 

 tiate the claims of the maniifaeturers in this resjDeet; fifth, the product 

 contains about 4 per cent of inorganic salts, which figure is also in close 

 agreement with the average of previous findings. 



