Am.  Jour.  Pharm.  \ 
December,  1900.  / 
Substitu te  hi f ant-Feeding. 
589 
They  may  then  be  given  mutton  broth,  from  which  the  fat  has  been 
removed,  extracted  beef-blood  and  water,  dextrinized  wheat  or  bar- 
ley gruel,  or  dextrinized  gruel,  to  which  either  the  white  or  yolk  of 
an  egg  has  been  added. 
The  following  will  show  the  food  principles  obtained  by  such  egg 
mixtures : 
Dextrinized  gruel  and  white  of  egg. — Dextrinized  wheat-flour 
gruel,  8  fluidounces,  white  of  one  egg — 581  grains  (large  egg). 
About  2  per  cent,  proteids  (egg,  1-25;  gruel,  75),  4  per  cent,  solu- 
ble carbohydrates. 
Putting  two  even  spoonfuls  of  granulated  sugar  into  this  mixture, 
3  per  cent,  of  sugar  is  added,  which,  with  the  4  per  cent,  of  digested 
starch,  makes  7  per  cent,  total  soluble  carbohydrates. 
White  of  egg  contains  85  to  88  per  cent,  water ;  -07  per  cent, 
salts  ;  10 to  13  percent,  proteid  bodies,  made  up  of  albumen,  globulin 
and  mucoid  substance  and  traces  of  fats,  lecithin  and  cholesterin. 
Dextrinized  gruel  and  yolk  of  egg. — Dextrinized  wheat-flour  gr  uel, 
8  fluidounces,  yolk  of  one  egg — 288  grains  (large  egg). 
About  fat,  1*7  ;  proteids,  17  (egg,  1  ;  gruel,  70),  and  4  per  cent, 
soluble  carbohydrates. 
By  putting  two  even  spoonfuls  of  granulated  sugar  into  this  mix- 
ture, 3  per  cent,  of  sugar  is  added,  which,  with  the  4  per  cent,  of 
digested  starch,  makes  7  per  cent,  total  soluble  carbohydrates. 
Yolk  of  egg  contains  about  47- 19  per  cent,  water  and  52  81  per 
cent,  solids,  made  up  of  15-63  per  cent,  proteids,  -96  per  cent,  salts, 
22-84  Per  cent-  fat>  10  7  per  cent,  lecithin  and  175  per  cent,  choles- 
terin. Proteids  of  yolk  contain  phosphorus  and  iron,  which  is  of 
great  importance  in  the  formation  of  blood,  and  a  pseudonuclein 
which  is  also  found  in  casein  of  milk.  These  are  not  present  in  the 
proteids  of  the  white  of  egg.  Lecithin,  which  also  contains  phos- 
phorus, is  undoubtedly  "  a  very  important  material  for  building  up  of 
the  complicated  phosphorized  nuclein  substance  of  the  cell  and  cell 
nucleins."  Lecithin  is  also  found  in  milk,  especially  woman's 
milk. 
The;  Fruit  of  Rhamnus  CatharTica  contains,  according  to  Tschirch  and 
Polacco,  emodin,  three  yellow  pigments,  a  violet  pigment,  rhamnochrysin  and 
bitter  substances. 
