672 
solid constituents to each other we find that cow’s milk has the fol- 
lowing average composition : 
Fat 
Sugar 
Proteid 
Salts 
31. 25 
35. 16 
27.34 
6. 25 
100.00 
There seems to be no proprietary food on the market that ap- 
proaches cow’s milk in the respect of its content of inorganic salts in 
proportion to its other ingredients, the nearest being in the case of a 
food (Carmick’s) which contains 4.42 per cent of inorganic salts, and 
of which considerably over one-half of its content of carbohydrate is 
insoluble, a condition which must certainly be taken into account 
when considering the availability of such salts for absorption. 
We may, therefore, with reason, I think, dismiss our fears of the 
production of infantile scurvy by the use of sterilized or of pasteur- 
ized cow’s milk, administered in suitable quantities, provided its in- 
organic salts are not reduced too greatly by dilution nor its fat con- 
tent excessive (over 3.50 per cent). If these conditions are complied 
with, I am convinced that the dangers of scurvy from its use have 
been greatly overestimated. At all events, the danger involved from 
the use of sterilized or of pasteurized milk with respect to scurvy is 
so small, under these conditions, in comparison with the advantages 
to be derived that they may be disregarded. As an additional 
prophylactic when desired, however, we may avert all danger by the 
administration two or three times a day of a small quantity of orange 
juice (say 15 to 30 cubic centimeters) one hour or so before feeding. 
It is needless to say that the juice so administered must be from per- 
fectly fresh fruit and strained free from particles of skin. 
Pasteurization of milk. 
This consists in the heating of milk to 60° C. (140° F.) for twenty 
minutes. While insufficient for the complete sterilization of milk, 
it destroys most of the nonspore- forming micro-organisms, including 
the pathogenic germs, besides not altering materially the taste of the 
milk. It is therefore recommended for milk to be used in feeding 
infants from the third month on. at least during the summer months. 
METHOD OF PASTEURIZING MILK. 
Water is brought to a boiling point in some utensil with a close- 
fitting lid. The utensil is then removed from the stove and placed 
on some nonconductor of heat, as a square of asbestos or a board. 
The feeding bottles are stood up to the level of the milk in them in 
the water, the utensil covered, and the whole left for twenty minutes. 
