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records of Feer’s investigations and by comparing the amounts taken 
at single nursings with the absolute gastric capacity of infants of 
that age as determined by Pfaundler. 
The soft, flocculent. diffluent curd of heated milk readily permits 
this action to occur as the stomach reaches the point of physiological 
distension. 
Objections to the use of sterilized milk . — The use of sterilized milk 
for the feeding of infants has often been objected to, first, on account 
of supposedly greater difficulty in digestion, and second, because of 
the danger of producing infantile scurvy thereby. The first objection 
is founded upon misapprehesnsion. as can readily be shown by com- 
paring the action of rennet ferment on raw milk and on milk that 
has been previously heated. The raw milk coagulates firmly, while 
the heated milk has a soft, almost diffluent clot. Moreover, careful 
investigations of the digestive absorption of the constituents of heated 
milk have shown evidence of a considerably greater degree of com- 
pleteness in such absorption than is the case in unheated milk. This, 
conjoined with the favorable experience of the French clinicians with 
heated milk, must be regarded as conclusive evidence of the supe- 
riority of both sterilized and pasteurized cow's milk present over raw 
cow’s milk in this respect. The second objection, that of causing 
infantile scurvy, I believe, can be demonstrated to reside, in all prob- 
ability, in qualities inherent in the milk used and not attributable to 
the mere part of its sterilization. Scurvy has been seen not only as 
the result of pasteurized or sterilized milk, but also in breast-fed chil- 
dren and in those fed on raw cow’s milk. We may, therefore, infer 
that certain constituents necessary to the nutrition of the body were 
not being supplied. At Professor Budin's clinic in Paris, at all the 
numerous milk depots (“ Gouttes de Lait ”) scattered throughout 
France, where nothing but unsophisticated, sterilized cow’s milk is 
used for the artificial feeding of infants fro mthe earliest age, infan- 
tile scurvy is practically unknown. Budin tells us of a visiting physi- 
cian who was unable to convince himself that sterilized milk did not 
produce scurvy. Budin invited him to inspect the infants who pre- 
sented themselves with their mothers for their weekly inspections and 
weighings, as they are obliged to do. Every babe was stripped and 
the visitory was able to verify for himself that not one presented signs 
of scurvy or even of rickets in the slightest degree. 
I would put forth tentatively the following development of Balfe’s 
theory as to the causation of scurvy as a possible explanation of the 
etiology of infantile scurvy and tending to remove the odium from 
whole, sterilized cow’s milk, not too rich in fat in this connection. On 
theoretical grounds, scurvy may be regarded as a pathological condi- 
