Am.  Jour.  Pharru.  \ 
August,  1899.  J 
Artificial  Foods. 
391 
met  with  greater  favor  and  is  certainly  a  step  in  the  right 
direction. 
They  are  of  three  kinds  : 
(1)  Such  as  are  composed  of  an  extract  of  barley  and  wheat,  to 
which  powdered,  dried  and  predigested  milk  is  added. 
(2)  Those  composed  of  dextrinized  cereals  and  unpredigested 
dried  milk. 
(3)  Those  composed  of  dextrinized  cereals,  sugar  of  milk  and 
desiccated  powdered  egg. 
The  first  kind,  that  made  trom  predigested  milk  and  an 
extract  of  cereals,  is  similar  to  the  malted  foods,  having  a  strong 
and  sweet  taste,  but  is  to  be  taken  with  hot  water  only,  and  hence 
is  easily  prepared,  and  has  found  a  very  extensive  use,  particularly 
among  adults. 
It,  however,  is  deficient  in  fat,  containing  less  than  I  per  cent.,  and 
the  presence  of  such  a  large  quantity  of  sugar  is  likely  to  produce 
fermentation  in  the  stomach  and  intestines.  The  effects  of  these 
foods  are  manifested  by  the  rapid  production  of  fat  and  a  gain  in 
weight,  and  children  may  even  be  reared  upon  them  exclusively, 
but  as  they  possess  no  antiscorbutic  property  they  are  likely  to  pro- 
duce scurvy.  Moreover,  these  foods  are  open  to  the  same  objec- 
tions that  predigested  foods  are,  namely,  that  their  ingredients, 
being  converted  into  already  assimilable  forms,  do  not  allow  the 
digestive  juices  to  periorm  their  proper  functions. 
The  second  class  seems  to  be  open  to  less  objection  on  this 
ground,  as  neither  the  cereals  nor  the  milk  are  predigested  during 
their  manufacture.  In  other  respects  they  resemble  the  preceding 
closely,  except  that  they  require  cooking  before  administration. 
The  third  form,  foods  made  from  dextrinized  cereals  and  desic- 
cated egg,  rely  upon  the  substitution  of  egg-albumen  for  the  less 
easily  digestible  casein,  the  dextrinization  of  the  cereals  by  a  double 
process  of  cooking  (first  being  boiled  and  then  baked),  and  are  milk 
foods  only  in  this  sense,  that  sugar  of  milk  alone  is  present.  They 
possess  the  following  advantages  over  the  others : 
They  are  of  a  mild,  palatable  taste,  not  excessively  sweet  (as  they 
contain  no  sucrose  or  maltose),  the  casein  is  replaced  by  the  more 
digestible  egg-albumen  and  they  are  not  predigested.  They  are 
open  to  these  two  practical  objections,  that  like  the  second  class 
they  require  cooking  in  their  administration  and  are  also  deficient 
