661 
6 
hand we have a number of cases of scurvy following the use of heated 
milk, the condition ceasing with the use of raw milk. Of the 379 
cases of scurvy brought together in the report of the American 
Pediatric Society in 1898, sterlized milk was the previous diet of 107. 
Every physician knows from observation that some children do 
very well upon cooked milk. It is also generally known that it is 
often only necessary to correct the general dietary, to prevent over- 
feeding, and to correct the formula, in order to convert an apparently 
bad milk which is not agreeing with an infant into a good food. 
Often at the same time the heating of the milk is discontinued and 
the good results of the change are credited to the use of raw milk. 
The results of animal experiments are somewhat contradictory 
and rather unsatisfactory. Observation upon infants, however, giA^es 
us definite results. Finkelstein, for instance, has shown that infants 
evidently do worse with cooked woman’s milk than Avith raw milk. 
I These experiments correspond entirely with similar experiments made 
"with cow’s milk upon calves. Finkelstein next made the experiment 
of feeding cooked and uncooked cow’s milk to children. He used the 
best milk obtainable in Berlin, and was careful to use the same milk 
in both cases. The additions, dilutions, and other conditions were 
precisely the same. The only factor which varied was that in one 
instance the milk was cooked and the other raw. A study of these 
parallel cases does not show any essential difference so far as nutri- 
tion is concerned between those receiving the raw milk and those 
receiving the cooked milk. Finkelstein tells us that similar experi- 
ments made in Stockholm, but continued over a longer time, viz, 
three years, confirms his obserA-ations and failed to shoAV any differ- 
ence betAveen the two methods. 
So far as other metabolism experiments on infants are concerned 
they likewise practically all point to the conclusion that raw milk 
has no advantage over cooked milk. This is especially evident with 
respect to the organic constituents of milk. So far as the metabolism 
of the mineral substances is concerned the evidence is somewhat con- 
tradictory. Thus, Mueller and Cronheim found the calcium balance 
to favor raw milk.® These results have not been confirmed by the 
work of others. 
Krasnogorky found that iron is taken up more readily from cooked 
than from raw milk. 
So far as we are able to conclude from the evidence at hand upon 
metabolism experiments, raw milk certainly has no advantages OA^er 
cooked milk. 
® Finkelstein, H. : Die rohe Milch in der Saulingsernahrung. Therap. 
Monatsh., vol. 21, October, 1907, p. 508. 
