216 VITAMINE PROPERTIES 
fat-soluble vitamine is present abundantly in a very limited list 
of foods, namely, in butter fat, egg fat, cod liver oil, the fats of 
the vital organs and in the leaves of plants. It is not contained 
in ordinary animal fats such as lard, nor in any of the vegetable 
fats. 
Antiscorbutic Vitamine.—The absence of this vitamine sub- 
stance in the diet causes the development of scurvy and similar 
scorbutic diseases and skin diseases. The antiscorbutic vitamine 
appears to be present in many foods, similar to the water- 
soluble vitamine, and it is abundantly present in raw milk. 
Effect of Heat Employed in the Manufacture of Condensed 
Milk on These Vitamines.—The heat to which condensed milk 
is subjected in the process of manufacture does not rob the con- 
densed milk of the water-soluble and fat-soluble vitamines, so 
far as our knowledge, based on data now available, is concerned. 
This applies to all kinds of condensed and evaporated milk made 
from whole milk. From the standpoint of these two growth- 
promoting and curative vitamines, all forms of condensed whole 
milk are, therefore, equally desirable for infant feeding, for 
children and for the adult, as is whole milk. 
On the other hand, skim condensed milk 1s not a satisfactory 
food for the growing young. It lacks the indispensable fat- 
soluble accessory and unless supplemented by egg yolk, cod 
liver oil or butter, its consumption by the young in the place of 
whole milk, or in the place of condensed milk made from whole 
milk, will prove disastrous to the growth and well-being of those 
who are restricted to such a diet. 
Nor does imitation condensed milk, such as the “Hebe” 
product, in which the butter fat has been replaced by a vegetable 
fat, supplement the lacking fat-soluble vitamine substance. ‘The 
public should clearly understand that in milk or condensed milk, 
there is no substitute for butter fat and when the butter fat is 
removed the product no longer can take the place of milk. See 
also “Addition of Artificial Fats,’ Chapter XXIV. 
The antiscorbutic vitamine, on the other hand appears 
to be destroyed in the process of manufacture of evaporatéd 
milk, as shown by Hart in experiments with guinea .pigs. «Hart 
found that commercial unsweetened. condensed’ milk (meaning 
