is split to dextrose and galactose
and utilized in the body, both as a source of energy and as a food for
the lactic acid bacteria which are active in the small intestine.

~Malted Foods.~--The addition of malted foods or malt sugar to the
food of infants tends to bring about a more rapid gain, both in energy
and in body weight, than is generally the case where other sugars are
used. This sugar is used as a substitute for milk sugar in many
formulas, especially in those cases in which the casein of cow's milk
needs to be made more digestible in form. Malt sugar is indicated in
the following conditions:[71] (1) in severe atrophies, (2) in cases of
fat indigestion before the atrophic stage is reached, (3) in cases
where there is slight curd indigestion, indicated by some vomiting
and slow gain in weight, (4) in cases where excessive intestinal
fermentation is manifested by gas and colic.

~Malt sugar~ (dextri-maltose) is contraindicated to a slight degree in
cases "of simple acute diarrhea where lactose, by supplying
fermentative media, more easily restores the normal bacterial
balance."

~Diluents.~--Barley and oatmeal water are used as diluents to the
amount of one-fourth or more of the mixture. Oatmeal water or jelly is
used more during the winter months than in the hot summer months. As
the fat content of the oatmeal gives it a more laxative effect, it is
undesirable to use it at the season in which the summer diarrheas are
prevalent. Barley water has something of a colloidal action upon the
casein, causing the curds to be finer and less tough in character.
Both barley and oatmeal water are used in place of plain water for
babies when this colloidal effect upon the curd of the milk is
desired, also where the weight of the infant shows a disposition to
remain stationary, especially where there are no other symptoms to
account for the lack of gain.

Whey is used with babies who cannot digest the insoluble protein of
cow's milk. This is often the case in premature babies and is
manifested by a persistent vomiting of curd. The energy requirements
are obtained by the addition of cream and lactose to the whey.

~Buttermilk Mixtures and "Eiweissmilch."~--It is often found desirable
to use some other form of milk than whole, top, or even skimmed milk,
and for this purpose lactic acid, milk and the albumen or
"Eiweissmilch" are substituted. In the buttermilk mixtures the
precipitation of the casein is brought about by l