78 THE COMMON SENSE OF THE MILK QUESTION 



the process of simply diluting the milk with water 

 there was danger, not merely that the dilution would 

 be carried too far, thus reducing the amount of 

 protein below what was actually necessary, but also 

 that the amount of heat and energy-producing ele- 

 ments, fat and sugar, was likewise reduced to a degree 

 incpnsistent with the health and proper development 

 of the child." Such babies pined and wasted away, 

 with the result that cow's milk was held to be an un- 

 suitable food and generally discredited. Very often 

 anxious mothers resorted to some of the many pro- 

 prietary foods, upon which, owing to the amount of 

 sugar contained in them, there was generally a gain 

 in weight. Thus the proprietary foods obtained a 

 hold upon public confidence. How could the mother 

 be expected to realize that the fatness and weight of 

 her baby were both deceptive; that its food was 

 lacking in protein, the element that gives strength and 

 resisting force ? How could she be expected to know 

 that, under such conditions, her child must be ex- 

 ceedingly liable to become rachitic, or to succumb to 

 the first attack of a serious nature through lack of 

 fortifying strength ? ** 



This very grave defect in prepared foods for infants 

 is one reason for the excessive mortality which in- 

 variably results from their use. "WTien pigs are fed 

 upon a diet that is low in protein, they succumb to 

 disease much more easily than do pigs fed upon a diet 



