424  Cow's  Milk  in  Infant  Feeding.  {AmllllliFim.m' 
NOTE  ON  THE  DILUTION  OF  COW'S  MILK  IN 
INFANT  FEEDING. 
By  Geo.  Smith,  F.  C.  S. 
The  following  may  be  of  interest  as  having  a  bearing  on  Dr. 
Rotch's  article  on  this  subject  published  in  the  Pharm.  Jour,  for 
March  2,  page  706.  The  writer,  in  September,  1886,  had  occasion  to 
consider  this  question  in  his  daughter's  case,  owing  to  the  mother's 
deficiency  in  milk.  The  food  used  as  a  substitute  on  that  occasion  has 
proved  so  successful  in  more  than  one  case  that  it  merits  recording. 
The  formula  is  mainly  based  on  a  process  devised  by  Professor 
Frankland  in  rearing  one  of  his  own  children  {vide  "  Experimental 
Researches,"  pp.  843,  844). 
In  his  paper  (published  December,  1854)  Prof.  Frankland  gives 
the  percentage  amounts  of  the  different  constituents  of  human,  ass's, 
and  cow's  milk  as  follows  : — 
Woman.     Ass.  Cow. 
Casein  =   27  17  4  2 
Butter   3  5  13  3'8 
Milk  sugar   5*0  4'5  3'8 
Salts   -2  -5  7 
These  figures  for  human  and  cow's  milk  differ  in  several  respects 
from  the  averages  deduced  from  a  wider  range  of  analyses  which  are 
quoted  by  Mr.  Thos.  Maben  in  a  paper  published  in  the  Pharm.  Jour. 
for  March  23  (pp.  768-769),  the  most  notable  differences  being  those 
of  sugar  and  fat;  but  on  referring  to  the  minimum  and  maximum 
figures  found  by  Prof.  Leeds,1  from  analyses  of  80  samples  of  human 
milk  from  different  sources,  it  will  be  seen  that  those  given  by  Pro- 
fessor Frankland  provide  him  with  a  basis  for  a  formula  which  pro- 
duces a  fair  imitation  of  human  milk  from  that  of  the  cow. 
In  this  formula  Professor  Frankland  takes  no  account  of  the  differ- 
ences in  coagulahle  and  non-coagulable  albuminoids  existing  in  each 
of  the  respective  milks.  His  process  practically  consists  in  a  precipi- 
tation (by  means  of  rennet)  of  one-third  of  the  casein  from  fresh 
cow's  milk,  and  the  addition  of  one-third  more  milk-sugar,  but  this 
was  found  by  the  writer  somewhat  tedious  except  to  a  specially 
trained  person.  The  process  of  dilution  with  water  was  adopted  be- 
cause it  was  simpler  and  would  enable  the  food  to  be  prepared  in  a 
few  minutes  whenever  it  was  required. 
1  Pharm.  Jour.,  [3],  xv.,  p.  580. 
