AmApriir,iih2arm-}  Artificial  Human  Milk.  205 
rately  purchased  was  used  to  supply  the  required  extra  butter.  Milk- 
sugar  was  separately  added,  the  working  formula  being  : 
tabi,iv  in. 
Oz. 
New  milk,    .  .  .  .   30 
Cream,   \% 
Milk-sugar,   1% 
Water,   18 
Fortunately,  a  large  and  well  managed  dairy  in  the  neighborhood 
supplied  a  cream  which  repeated  analysis  showed  to  be  very  uniform 
in  composition,  and  so  made  it  an  easy  matter  to  build  up  a  pro- 
duct which  should  approximate  very  closely  to  its  theoretical  con- 
tents: 
TABIDS  IV. 
Casein,  27 
Butter,  ''.  ,  ..38 
Milk-sugar,  50 
Salts,  .   -4 
A  comparison  of  the  last  table  with  the  first  will  show  that 
results  are  obtained  more  closely  in  accord  with  the  human  milk 
than  by  the  mode  advocated  by  Professor  Frankland,  while  the 
process  is  simpler  and  more  economical. 
The  prominence  given  in  recent  years  to  the  supremely  important 
question  of  sterilization  was  next  taken  into  account  ;  the  object 
being  to  avoid  the  possibility  of  communicating  disease,  and  also  to 
present  the  food  free  from  germs  of  decomposition,  which  might  be 
developed  after  its  ingestion  and  cause  dyspepsia. 
The  method  advocated  by  Professor  Soxhlet,  and  published  in  the 
Pharmaceutical  Journal,  3d  series,  vol.  xvii,  p.  573,  was  adopted 
with  slight  modifications.  The  expense  of  rubber  corks  stood  in 
the  way  of  their  use,  but  ordinary  corks  presented  many  difficulties 
in  the  obtaining  of  a  perfect  hermetical  sealing.  Chief  among  these 
difficulties  was  the  fact  that  cork  compressed  while  hot  and  wet 
into  the  neck  of  a  bottle,  did  not  retain  its  elasticity  sufficiently  to 
remain  air-tight.  It  was  found  feasible  to  produce  results  which 
would  remain  good  for  a  week  or  so ;  it  was  much  more  difficult  to 
secure  its  keeping  for  longer  periods.  Samples  have,  however,  been 
manipulated,  which  remained  sweet  and  good  for  over  two  years. 
Several  children  were  put  upon  this  food,  as  made  in  our  labora- 
tory, and  the  results  v/er**  ^  a  most  satisfactory  character ;  the  tes- 
