BREAD FOR DIABETIC PATIENTS. 
243 
been extensively employed in the General Hospital of this 
town, especially by my friends Dr. James Johnstone and 
Dr. Fletcher, and also by several private practitioners, with 
decided advantage. In composition it may be considered 
as Mr. Rigg's bread, in which the bran has been replaced 
by the residual matter of the potato above mentioned. And 
in the fact of its being rendered light and porous by hydro- 
chloric acid and carbonate of soda, precisely as in the 
preparation of Dodson's nnfermented bread, it is, as must 
be obvious, an expensive article ; but with many diabetic 
patients this will not be an object of consideration. It is 
improved in taste by being slightly toasted and eaten warm. 
1 here subjoin Mr. Palmer's receipt : — 
Take the ligneous matter of 16 lbs. of potatoes washed 
free from starch, I of a pound of mutton suet, \ a pound of 
fresh butter, 12 eggs, \ an ounce of carbonate of soda, and 
2 oz. of dilute hydrochloric acid. This quantity to be 
divided into eight cakes, and in a quick oven baked until 
nicely browned. At first gum-arabic in sensible quanti- 
ties was also introduced into this bread, on the ground of 
the assertion of Professor Graham, that when that substance 
is taken by the diabetic patient, the proportion of sugar 
evolved from his system is not thereby increased, and that 
consequently it might probably supply matter for pulmonary 
oxidation. However, it was found that it rendered the 
bread tenacious and disagreeable ; so that its use was subse- 
quently abandoned. I wish it to be understood that what- 
ever merit there may be in the production of this bread, it 
is entirely due to Mr. C. F. Palmer. My friend Dr. Evans 
suggests, and I think with reason, that this bread would 
probably be improved by the addition of a certain propor- 
tion of bran. Some gluten might also be added with advan- 
tage. — Chem. Gaz.y March 15th, 1849. 
