88 A JVWc Dairy Industry. 



dace yet further the already deficient percentage of 

 milk sugar, albumen and fat, the latter, especially, fur- 

 nishing the greater part of strength in the infant's 

 food, and it is exactly this strength which is so im- 

 portant a matter to be kept up. 



Our aim in preparing a reliable substitute for the 

 mothers' breast, in producing an artificial mothers' 

 milk, must then be to convert cow's milk, by an ab- 

 solutely harmless proceeding, into a thoroughly 

 healthy milk, containing exactl}' and constantly a 

 uniform percentage of ingredients closely resembling 

 those contained in healthy mothers' milk and to 

 change the form of curdling of the casein into the 

 one proper to human milk. Simple as this undertak- 

 ing may seem to a mind that has not had an oppor- 

 tunity to study the intricacies of the matter, this 

 desideratum has been the life aim of many a scientist, 

 and it is only the last few years that have brought us 

 closer to the attainment of this boon, by the labors 

 and successes of -Prof. Backhaus, of Goettingen, of 

 Prof. Gsertner, of Vienna, and others, in whose 

 mothods of converting cow's milk into artificial 

 mothers' milk, we now possess admirably planned 

 processes, in which every change and manipulation is 

 founded and supported by universally accepted medi- 

 cal principles. The satisfaction with which this 

 milk has been hailed by the medical men in Europe, 

 has created a demand for it beyond all expectations, 

 and in a very short time every city and town will 

 ,possess a dairy manufacturing this artificial mothers' 



