minutes. Now increase the
heat and allow the mixture to boil 5 minutes; strain and use as
directed.

This is a fattening mixture and the amount of malt soup and whole milk
may be increased as the child is able to handle it, taking care,
however, not to increase the strength of the mixture too rapidly or
too much, or digestional disturbances will result.

BUTTERMILK MIXTURE FOR INFANTS

_544.6 calories_

1 tbs. wheat flour, 4 tbs. dextri-maltose, 8 oz. hot water plus enough
hot water to replace that which is lost through evaporation (about 6
oz.). Buttermilk, sufficient quantity to make 1 quart of mixture. Mix
flour with a little cold buttermilk. Dissolve sugar (dextri-maltose)
in the hot water.

Stir two mixtures together and add enough buttermilk to make 1 quart.
Place on stove and bring mixture quickly to a boil. Boil for 20
minutes, stirring constantly, strain, measure, and add enough boiling
water to replace that which is lost in cooking. Place on ice and use
as directed.

The nurse will soon be able to tell how much water is lost in
evaporation and add the additional amount to the mixture before
beginning the boiling.

EIWEISSMILCH[45]

(PROTEIN OR ALBUMEN MILK)

1 quart fresh whole milk
1 pint of fresh buttermilk
4 teaspoons essence of pepsin,

Heat whole milk to 100 deg. F., add essence of pepsin and stir
thoroughly. Allow to stand at same temperature until the curd is
formed. Pour mass into muslin bag and drip the whey from the curd.
When the mass is as dry as it is possible to have it, remove it from
the bag to a fine strainer. Press curd through the strainer with a
wooden spoon or potato masher (the author has found that a potato
ricer with a piece of copper gauze, such as is used in a chemical
laboratory, inserted, facilitates the breaking up of the curd). The
mass must be passed several times through the strainer in order to
make the precipitate sufficiently fine to look like milk. During the
process of straining, the buttermilk is added. The composition of
above formula is, according to Finkelstein and Meyer, as follows:

Protein 3%, Fat 8.5%, Sugar 1.5%, Salts 0.5%.

There are several prepared Eiweissmilch mixtures on the market, Beebe,
Hoose and others. Larasan Roche is also a prepared mixture having a
composition much like that of the original Eiweissmilch, it is easily
prepared, and the results from feeding this milk have been found
generally good.

FORMULAS USED IN DIE