utes or longer , yielded a curd of the same character 
as produced in milk and water. In short, instead 
of preserving or improving the actio?i of barley 
water by converting the starch , as claimed by 
Chapin, we find that its action is speedily lost if 
the ferment is an active one. This experiment 
also disposes of the idea that cellulose in suspension 
or calcium salts in solution derived from barley 
have any important action on the curd, for the 
properties of the fluid were lost when the starch 
was removed ; even though cellulose and salts were 
left. It was also found that a boiled and strained 
solution of corn starch , in which there is relatively 
little cellulose, gave the same result in milk mix¬ 
tures as a barley water containing a 7 i equal per 
cent, of starch. 
Experiments showed that from T % to i t 5 q per 
cent, of starch was best for practical results; less 
than t 7 o gives much coarser curds, and this explains 
the variety of opinions which have been held of 
the value of barley water as a diluent of milk. 
Those who found it without effect, used too dilute 
a preparation.* 
Albumen water mixed wfith milk, for the purpose 
of preventing large tough curds, is'not practicable, 
for two reasons: First, it has no effect on the curd 
in i per cent, or if per cent, solutions, which are 
the strongest that can be used without giving too 
much proteid. Second, the mixture could not be 
pasteurized without coagulating a considerable 
amount of proteid. 
A few additional observations were made on the 
effect of adding lime water to milk. The experi- 
*Ttae amount of starch in Eskay’s Albumenized Food, when prepared 
for administration, is from 1 to \% per cent., which is within the 
limits giving the best results according to Doctor White. 
io 
