608  Food  for  Infants  and  Bread  for  Diabetics,  {^'"•^erim"'"-' 
the  best  Avheat  flour,  which  is  mixed  with  sugar,  malt-yeast,  table  salt, 
condensed  milk  and  nutritive  salts  in  such  proportions  that  the  finished 
product  has  the  composition  given  below.  The  nutritive  salts  are  pre- 
pared by  a  pharmaceutical  chemist,  and,  according  to  an  assay  by  B. 
Kohlmann,  made  for  the  pharmaceutical  district  society  of  Leipzig,  con- 
tain in  100  parts  6'66  phosphorus,  65-50  oxygen,  5'17  hydrogen,  3*00 
carbon,  1 0*00  calcium  and  9'67  sodium.^  The  dough,  properly  made,  is 
set  aside  in  a  warm  place  for  about  an  hour  and  a  half,  is  then  placed 
in  suitable  moulds,  and  when  sufficiently  porous  is  baked  at  a  dry  heat 
of  200°C.  After  removal  irom  the  oven  the  cake  is  exposed  to  the 
air  for  24  hours,  and  is  afterwards  slowly  roasted  at  a  temperature  of 
100°C. 
The  analysis  by  B.  Kohlmann  showed  a  composition  in  100  parts  of 
biscuit  of  moisture  9'76,  aliments  of  respiration  74*94  (including  sugar 
5*86),  plastic  aliments  (albumen,  etc.)  8'56,  fat  2*58,  inorganic  consti- 
tuents 4'16  (including  calcium  phosphate  2*25). 
Properly  preserved,  the  biscuit  remains  good  for  a  long  time.  It 
has  been  used  by  Dr.  Fiirst,  of  Leipzig ;  Prof.  Demme,  of  Bern,  and 
many  other  physicians,  with  good  success.  The  average  weight  of  this 
nutritive  biscuit  is  not  given  ;  but  it  is  stated  that  two  biscuits  a  day 
are  sufficient  for  an  infant  between  3  and  6  months  old,  and  four  or 
five  biscuits  for  a  child  a  year  old.  The  biscuit  is  softened  in  good 
warm  cow's  milk,  which  if  necessary  is  suitably  diluted  with  water^ 
or  it  may  be  taken  with  tea,  cliocolate  or  beef  tea.  Dr.  Fiirst  states 
that  babies  over  6  months  old  usually  like  this  biscuit  well,  digest  it 
properly,  and  are  not  subject  to  glandular  swellings,  as  is  often  the 
case  if  fed  on  ordinary  pastry  or  farinaceous  food. 
The  bread  for  diabetics  is  prepared  from  pure  fresh  gluten,  with 
the  smallest  possible  quantity  of  amylaceous  additions.  Its  odor  and 
taste  are  pleasant,  neither  insipid  nor  sickly,  and  it  may  be  taken  by 
the  patients  for  a  long  time  without  becoming  repulsive.  Kept  in  an 
upright  position,  it  remains  palatable  for  more  than  three  weeks. 
Kohlmann  found  its  composition  to  be  as  follows :  moisture  22  03, 
protein  compounds  20*56,  fat  21'78,  carbohydrates  24*28,  cellulose 
1  Assuming  that  organic  sodium  salts  are  not  used,  the  analysis  corres- 
ponds approximately  to  a  mixture  of  about  50  parts  of  crystallized  sodium 
carbonate,  10  sodium  bicarbonate  and  40  calcium  phosphate,  the  latter  pre- 
pared by  precipitating  calcium  chloride  with  sodium  phosphate ;  such  a 
mixture  contains  P  7  2,  O  64-4,  H  4*8,  C  3*5,  Ca  9-3  and  Na  iO'S.— Editor. 
