Artificial Mothers' Milk. 113 



The cream vessel is now covered, placed in a cold 

 water bath and put out of the way while we proceed 

 to extract the excess of paracasein from the skim 

 milk, a process in which 15 per cent, of the original 

 weight of the skim milk is lost, and which is an item 

 to be taken into account when making calculations 

 for fixed quantities required. Tables of figures have 

 been prepared to show the quantities of cream and 

 skim milk with reference to the different percentage 

 of fat and the loss of paracasein for the preparation 

 of both grades of milk. 



-We may call to mind what has been previously said 

 on the simple mixtures of milk, cream, water and 

 milk sugar, which do good service to older infants, 

 when properly prepared, but are not adapted for con- 

 sumption by the new-born babe ; because the albumen 

 in them is administered, principally, in the form of 

 cow casein, which latter will, according to the ex- 

 periences of Biedert, continually be accompanied by 

 deleterious effects, even if its form of coagulation has 

 been somewhat changed by the manipulation it will 

 go through in this process. 



The more recent elementary analysis of Wroblezvsky 

 seems to prove, without doubt, that a most distinct dif- 

 ference exists between cow casein and human casein. 

 If the diluting of cow's milk is carried to a point 

 where only one per cent, of casein is left in the milk — 

 the limit of quantity which the infant's stomach 

 will endure — then there is a deficiency of albumen and 

 salts. Corresponding to the large admixture of water, 



