100 A Nezv Dairy Industry. 



ingredients, and to be a perfect and wholesome sub- 

 stitute for mothers' milk for infants from the time of 

 birth up to the fourth month ; the second grade of 

 normal milk to contain the same percentage of fat, 

 albuminoids and milk-sugar, but having a slightly 

 higher percentage of casein, being intended to be 

 given to infants after the third or fourth month of 

 their lives, and to form a transitory food from the first 

 grade of milk to pure cow's milk, a most necessary 

 precaution, when we take into account the extreme 

 difficulty experienced by the infant stomach to digest 

 the casein in pure cow's milk. 



In undertaking to describe the various operations 

 destined to transform cow's milk into normal infants' 

 milk it must, right here, be admitted that no descrip- 

 tion, however lucid, will enable a beginner to. produce 

 the desired article from the start, there being con- 

 nected with the whole proceeding a number of small 

 manipulations and advantages, which although in no 

 manner business secrets (as some would try to make 

 them out and guard them from the public) yet are 

 proceedings which are only mastered by practical 

 experience and personal application. In Germany, 

 Austria and France, where the manufacture of nor- 

 mal infants' milk is rapidly gaining ground, this 

 apparent difficulty is by no means considered a dis- 

 advantage, but, quite the contrary, as a protection, as 

 it tends to keep at a distance that class of competi- 

 tion which would speedily tend to discredit normal 

 milk. 



