464 
THE  DIET  OF  PAUPERS. 
ment,  at  the  disposal  of  everybody,  forming  a  better  substitute 
for  human  milk  than  any  artificial  compound. 
M.  Depaul,  on  his  part,  declared  that  he  undertook  experi- 
ments on  new-born  children,  to  examine  the  effects  of  this  arti- 
ficial milk,  the  taste  of  which  was,  by  the  bye,  less  agreeable 
than  that  of  natural  milk.  Four  children  were  tried.  The  two 
first  were  twins,  and  born  prematurely.  In  spite  of  the  care  be- 
stowed upon  them,  and  the  nourishment  by  the  artificial  milk, 
they  died  in  two  days.  The  third,  born  at  full  time,  weighed 
3  kilogs.  370  grammes  ;  the  mother  was  ill.  The  nourishment 
given  was  that  of  artificial  milk.  At  the  end  of  two  days,  the 
dejections  became  green,  and  on  this  day  the  child  perished. 
The  fourth  infant,  born  under  the  same  conditions,  and  nour- 
ished with  the  same  aliment,  died  after  four  days.  M.  Wurtz 
promised  to  write  to  Baron  Von  Liebig,  to  obtain  more  precise 
details  on  the  preparation  of  this  milk. — -The  London  Chem. 
News,  July  15,  186T. 
THE  DIET  OF  PAUPERS. 
In  the  diet  of  paupers,  it  is  necessary  that  a  due  regard  be 
had  to  economy  at  the  same  time  that  the  food  is  adapted  to  the 
proper  nourishing  of  the  body.  There  should  be  as  little  waste 
material  as  possible.  Dr.  Edward  Smith,  of  London,  who  has 
given  the  subject  much  attention,  has  of  late  been  examining  the 
relatively-nutritive  value  of  the  different  cereals,  as  well  as  their 
commercial  value.    On  a  review  of  the  subject,  he  says: — 
"  I  arrive  at  the  conclusion  that  wheaten-smm^s  flour  should 
be  universally  adopted  for  the  food  of  paupers,  whether  in  or 
out  of  doors."  He  found  that  the  second  flour  is  richer  in 
nitrogen  than  the  farina,  which  is  the  only  part  of  the  wheaten 
meal  left  after  its  several  screenings,  and  it  has,  therefore,  in 
one  respect,  an  advantage  in  nutrition.  Dr.  Smith  condemns 
the  coarser  kinds  of  bread,  especially  "  brown,"  not  only  on 
account  of  their  being  more  indigestible,  but  also  of  their 
actually  injurious  operation,  by  giving  rise  to  diarrhoea,  from  the 
mechanical  action  of  the  indigestible  matter  contained  in  the 
flour.  On  this  point  there  will  be,  however,  a  considerable  differ- 
