140 Hollinger Corp. pH 8.5 7"^ 379 fl52 bpy j_ THE RATIONAL PRODUCTION AND TREATMENT OF MILK ALMULAC WITH QUOTATIONS FROM AUTHORITIES AND A LIST OF PUBLICATIONS. c> o .' I COMPILED FOR ALMULAC CO. , 81 GEEENWICH ST. AND 44 TRINITY PLACE, NEW-YORK. 4^ ^^ \ tr f ALMULAC, A PERFECT SANITARY MILK. ^^^J^^^T^^AJxi^. LMULAC — alnium lac, Nahr-milch or alimental milk — is the result of the practical application of the highest teachings of science on hygienic milk- alimentation. It is pure, natui*al, well-balanced milk from properly fed cows, filtered, sterilized, and hermetically sealed in bottles, ready for use. It is FILTERED to rcmove aU foreign matter, especially every particle of droppings unavoidably falling into the milk-pail. It is STERILIZED according to Prof. Soxhlet's system, and thereby every germ of disease and fermentation destroyed. It is HERMETICALLY SEALED to the cxclusion of all possible pollution or deterioration from any source. The importance of Sterilized Milk as the only effective check and preventive of cholera infantum, summer complaint, indi- gestion, and like causes of infant mortality, and diet for invalids and persons in delicate health is at present too well- established and generally known to require explanation. For the use of those inclined to study the subject the principal and leading authorities are collected on the following pages.^ Almulac is prepared in strict compliance with the scientific laws laid down by the authorities. To all the assurance is given that Almulac is absolutely pure milk prepared with the utmost care and perfection of system, and may be safely tested, tried, and left to be judged by the results. Not only is the best and purest milk taken for Almulac, but it is selected with regard to its " nutritive value," meaning the correct natural proportion of its component parts, upon which depends its nutritious quality and easy digestibility. 1 Copyright, 1890, by Theo. Aub. For babes of tender age the nutritive ratio or proportion is demanded exactly like that of mother's milk. To answer this requirement is a most delicate task, which should not be relegated to after-treatment of the sterilized milk. In fact it cannot be properly accomplished except in connection with, and as part of, the original process. And to fulfill its mission, the nursing-bottle should be com- plete and ready at any time and place ; nor ought water and other ingredients to be added of an impure or varied character. The entire benefit of the equality and purity of the milk is thereby hazarded. A specialty of Almulac is therefore put up, attenuated according to the prescription of the annexed authorities, which has the exact nutritive ratio of mother's milk. This SPECIALTY is distinguished by a hlue label marked: " Attenuated for Infants." All other bottles are labeled yelloiv, and contain pure, en- tire, genuine cow's milk only, nothing more nor less. The guarantee label and string are intended as a protection against meddling with the air-tight stopples. Notice their condition, and neither take nor use any bottle which is not hermetically closed. Before opening the bottle, w^arm it to animal temperature in any manner convenient — while traveling, by placing near your body. The cream which has separated will then melt. By shaking, it will assimilate again with the milk as in its original condition. Then open, put on the nipples, and feed from the bottle. As long as hermetically closed, Almulac wall keep indefi- nitely, at all places and under all conditions. Yet for strictly sanitary purposes, and more particularly for the nursing of infants and the alimentation of invalids, a recently bottled article is generally preferred. Hence our Warranty up to a certain date, which is about one month from bottling, stamped on each bottle. Conscientious and industrious application of the highest skill and scientific information attainable and close study of economy enable us, after extensive experiments, to provide,, in Almulac, at moderate price, a perfect sanitary milk. New-York, January, 1890. ALMULAC CO. by Theo. Aub, Manager, 54 Wall St. 2 Prof. Soxlilet in his renowned lecture, delivered in 1886 be- fore the Medical Society at Munich, says : According to Lister^ s experiments, cow's milk while in the udder is free from those organisms which cause its decompo- sition after milking. The substances which cause fermenta- tion of milk enter it from outside, from the air, more yet from stable utensils, milk vessels, sieves, the milker's hands, and last, not least, from excrements adhering to the udder and sur- rounding parts. So, likewise, as may be readily inferred from Lister's experiments, and has besides been independently de- monstrated by Uscherich, the human milk, while in the mothei*'s breast, contains no generators of fermentation. By suckling, the germless mother-milk is transmitted almost directly into the digestive organs of the child. Contrast therewith the procedure of milking cows, of marketing their milk, and its handling, thereafter, in kitchen and nursery, and these material differences between natural and artificial nutrition become apparent: In natural nursing the child is fed germless milk ; by the artificial method, however, with milk not only tainted by substances causing fermentation, but which frequently has already entered into a state of decomposition. Comparing the composition of human and cow's milk, it has by recent experiments, comprehending the entire contents of the breast, been shown that, while the woman's milk aver- ages less albumen, it equals cow's milk in fat and sugar and differs somewhat in contents of salt and the combination of the albumen, though this last point is by no means settled. What then, in view of the strong similitude of the two kinds of milk, can be the reason for the vast superiority of natural over artificial nutrition? Let me answer this question by another : Would woman's milk, if subjected to similar condi- tions of infection and marketed and fed from bottles like cow's milk, still prove superior to the latter as a nourishment for the child"? Most assuredly a negative answer only is possible to this latter question. As a telling illustration of the difference in the nature of the food, let me cite an experience in practical farming. Calves fed from the pail, whether on the milk of the mother cow or on mixed milk, frequently suffer from diarrhea dur- ing the JBrst weeks, the best remedy against which is to allow them to suck the cow directly. That plainly shows the differ- ence between natural and artificial nutrition, — the substance of the nourishment being the same, — as well as the dietetic importance of germ-free milk. Giving due weight to these points, heretofore but little considered, and their bearing upon the nutrition of infants, we are brought to the conclusion that, within certain limits, the substance of the food is of comparatively less importance than the conditions and manner of feeding and the degree of pollution through germs of fermentation. Cow's milk as a matter of fact, of which thus far sufficient account has not been taken, is always more or less tainted by animal excrements. This statement is based on a number of observations taken in stables, and the examination of many samples of milk justi fies the assertion that really incredible things are frequently committed and permitted in this respect. Look into cows' stables, particularly those where bedding is scarce, notice the cows' udders and hind-quarters lying in fresh droppings and generally crusted with dried dung, and you will cease to wonder at the fouling of milk from excre- ments. Next, to be convinced of the quantity of such impur- ities contained in milk, just let a quart or more of milk quietly stand in a white glass bottle for a few hours, and then look through the bottom of the bottle. If you take for the purpose milk fresh from the stable and shortly after milking, before it has been standing long enough to have formed pre- vious deposits, you will observe sediments of greenish or blackish splintery particles, the nature of which cannot be mistaken. I am inclined to assume that the influence which different feed produces upon the wholesomeness of cow's milk is mainly due to the admixture of different excrements, upon the follow- ing reasoning : Different feed produces different excrements ; other excre- ments cause other decompositions of the milk and corre- spondingly affect the process of decomposition in the child's digestive organs. This view furnishes by itself a plausible explanation for the fact that bloating feed produces milk of a bloating effect, since germs causing in the cow's digestive organ s fermentation , accom- panied with large generations of gases, will, when introduced into the infant's bowels, there continue their operation. Therefore I may sum up my opinion on the effect of the cow's feed iipon the salubrious condition of the milk for infants in the following manner : As now obtained, milk is polluted by particles of feed, excrements, and other substances which carry germs of fer- mentation. These may be innocuous or malignant, and on their nature and quantit}^ depend the salubrious or noxious character of the milk. The question in judging the quality of milk from the man- ner of its production would accordingly be, not so much what the cow fed on as rather what kind of cow-dung the milk contains. The universal custom, from necessity, of straining milk, as well as the circumstance that cow's hairs will be found in butter, even where specially prepared for exhibition, are instances illustrating the practical impossibility of preventing the pollution of milk through microscopic matter. The dissimilarity between natural and artificial nutrition is, however, increased by another circumstance — the improper treatment of the milk in the household and nursery, and its consequently accelerated decomposition. For better appreciation of this point let me introduce a few illustrations taken from my own experiments on the process of acidification of milk. Fresh milk of good durability coagulates spontaneously at the following temperatures and periods respectively : Centigrade. Fahrenheit. At 32° . . equal to . . 87.6° . in 19 hours. 30° .. .. 86° " 21 " 25° .. .. 77° . '' 29 " 20° .. 68° . " 48 " 17.5° .. . . 63.5° . " 63 " 15° .. .. 59° . '' 88 '' 10° " . . .. 50^^ . "208 " .. 32° " 3 weeks. At a mean room temperature of 17.5° C. or 63.5° F. quite fresh milk of poor durability coagulates in about 40 hoTirs; milk of fair durability in about 60 hours, and milk of superior durability in about 72 hours. Boiled milk keeps about sixty per ceut. longer than unboiled, and it is immaterial whether the milk be brought only once to the boiling-point or kept boiling for half an hour in an open vessel. By adding one-tenth per cent, only of milk, not yet coagu- lated but in process of acidification, the durability is reduced sixty per cent. Consider, in the light of these data, the constant complaint about trouble in feeding infants on cow's milk and of how one day and another the milk intended for the child has turned sour ! What, let me ask, must have been done in that house to that milk, to sour it, boiled as it is, inside of twenty-four hours, when, as we have seen, unboiled milk of poor keeping quality, at ordinary room temperature, will keep forty and milk of good keeping quality sixty hours without spoiling ? And how many a time may that child have been given milk which, with- out showing its spoiled condition by actual coagulation, was, nevertheless, in an advanced stage of decomposition ! Aside from the contamination of fresh milk through residues, *. e., by uncleanliness of vessels, a great deal of harm is done by neglect of the first rule in handling milk, that of keeping it in a cool place. Boiling cannot be expected to accomplish preservation un- less the milk be cooled off right after, while most people, instead, are in the habit of simply covering the pot against flies and placing it on a shelf in the kitchen closet where the tem- perature is highest ; some will even keep it all night at a tem- perature ready for nursing; in other words, at incubation heat. For this last purpose even express appliances exist, which, while praised for their handiness by careless mothers and nurses, in reality deserve to be termed veritable machines for infanticide. I refer to the milk- warmers heated by night-lamps and to the warming-pans with cavities for milk-bottles. Remember, that at a temperature of 35° C. or 95° F. milk sours 330 per cent, quicker than at 17.5° C. or 63.5° F. and 460 per cent, sooner than at 1.5° C. or 59° F. Moreover, consider- able quantities of alcohol form in the milk at 35° C. or 95° F., and such a temperature is altogether most favorable to the de- velopment and growth of every germ of fermentation. The contemplation of these facts leads ns imperceptibly on the right road to discover the reasons for the lack of success in artificial nutrition of infants with cow's milk. The main principle is neglected, while anxious attention is paid to matters of no consequence. Further examples of this tendency are found in the prejudice for "one cow's" milk, and in the notion of milking directly into one's own pitcher, in order to prevent possibility of adul- teration and to make sure of getting milk from the same cow — the result, in both instances, being the very reverse of what is aimed at. Identity of the cow by no means insures sameness of the milk. The latter varies in its composition greatly from day to day. The mixing of milk from several cows, on the con- trary, rather neutralizes the effect of those variations. As regards the use of the customei-'s own milk-pitcher, that will take but a small part of one milking, consisting one day of the first fifth, which contains only two per cent, of cream, and the next time, perhaps, of the last fifth, with eight per cent, of cream ; though a clever farmer will gratify such smart customers by filling their cans every time from the first fifth of the milking, whereby such over-sharp people actually obtain dilute milk, without their knowledge or right to blame the dealer. The following, then, are the principles upon which the dis- advantages of artificial nutrition may substantially be over- come : As demonstrated, the superiority of natural nutrition of infants rests mainly upon the germless condition of the milk thus given, while the cow's milk, used in artificial nursing, contains fermenting germs and noxious substances, and often has entered decomposition. Extirpation or sufficient suppression of these organisms will substantially, if not absolutely, remove the dissimilarity between artificial and natural nutrition. Absolute sterilization of milk is difficult and laborious, the lactic acid ferment notoriously offering obstinate resistance thereto ; but where, as in this case, popularity of the system is of the highest importance, it behooves us to aim at practical results; and to this end we may rest satisfied with so far reducing the elements of fermentation that milk will keep wittout souring from three to four weeks at ordinary room temperature. This degree of sterilization is attained by heating the milk for from thirty -five to forty minutes in a corked bottle at boil- ing-point of water. The system, therefore, consists substantially in sterilizing each single meal or portion in the nursing-bottle itself, and to preserve it therein from infection till used. The Treatment of Summer Complaint at the Thomas Wilson Sanitarium, Baltimore. In acute diarrhea, with vomiting of milk, the child is at once taken from the breast or bottle, and no food, except beef -tea, is given to it for twenty-four hours. Small doses of calomel — one-twelfth to one-sixth grain — are administered hourly for a day or two, to quiet the stomach and to excite the secretion of the liver. At the end of twenty-four hours sterilized milk is given. If the vomiting returns, the milk is stopped and beef-tea is resumed for twenty-four hours, when milk is once more given. No artificial foods are used in the Sanitarium. Irrigation of the lower bowel is practiced two or three times a day, if it does good. In chronic cases resorcin, grs, ij, with tr. opii deodorata, gr. ^, is given every two or four hours. When vomiting proceeds from nervousness, sodii bromidum, grs. ij, and chloral hydrate, gr. j, are administered every two or four hours to a child of six months. This same prescription is used for sleeplessness. As a rule, no further medication is needed. Dr. Brooker considers the sterilization of the milk a great improvement, likely to do away with wet nursing and artificial foods. Milk as it flows from the breast is free from micro- scopic germs. Between the time when the cow's milk leaves the udder and the time when the baby drinks it, various minute organisms may fall into it, which, either before or after the child takes it, produce changes in the milk which cause disorder of the digestive organs of the child. By sterilization we either destroy these organisms or check their growth. It is stated by Dr. Brooker that when the infant's bowels have once been cleared of ill-digested milk by change to beef- tea and by irrigation, the use of sterilized cow's milk, properly diluted, is followed immediately by great improvement in the health of the infant, as great as when it returns to the breast of its mother. (" Maryland Medical Journal, ^^ June 14, 1888.) The " Pharmaceutical Era," of Detroit, for December, 1889, states : '' Sterilized milk has been used for the children of the Philadelphia Polyclinic since last August, and with excel- lent results." Under the heading. Artificial Mother's Milk from Cow's Milk, the "Pacific Record of Medicine and Surgery," November, 1889, publishes the following translation from the '' Cen- tralblatt fuer Allgemeine Gesundheitspflege " of a very important and meritorious dissertation from the pen of Br. Sckmidt-Mulheim, of Wiesbaden. Animal milk shows in its exterior properties as well as in its natural destination so much analogy with the milk of wom- an that man was induced very early to avail himself of cow's milk, which is so easily procured, for the purpose of artificial alimentation. Although this application was no more than a makeshift in the beginning, our epoch of civilization saw the maternal breast, this most important fountain for the young mortal's strength and health, dwindling away more and more, and the cow rising to the rank of the most impor- tant wet-nurse of man. Statistical science has established the lamentable fact that the mortality of infants has acquired appalling dimensions under the influence of this change. He would not be a good friend to the people who would conceal the sad fact that especially Germany presents a highly un- favorable condition of affairs in this direction, and that in many districts of the Fatherland 40-50 per cent, of all man- kind return to earth as early as in the first year of their life. Science has ascertained that the majority of these unfortu- nate beings have been the victims of digestive disturbances. The ultimate causes of these disturbances are only partly known ; as a general rule science stands here still before an unsolved riddle. Under such circumstances, any contribution IB which might throw even a small ray of light into this mys- terious darkness ought to be welcomed.] For this reason, in the present hacterlological period of pediatrics, I would call attention to certain facts of a purely chemico-phjjsiolojicnl nature, which have been surprisingly neglected until now in the rearing of infants. It is self-evident that a substitute for natural food, even with all exterior similarity and analogy of purpose assigned to it by Nature, cannot actually benefit the youthful organism unless it presents at the same time a far-reaching material concordance with real mother's milk. Alimentary substances in mother's milk are: albuminous bodies, fat, ^ milk-sugar, salts and water. Each one of these alimentary substances is contained in mother's milk in very definite proportions, and the delicacy on the reactions of the youthful organism against slight changes in alimentation compels the conclusion that the ali- mentary substances in the selection alone, in which they, are contained in mother's milk, are able to secure sufficiently the whole vital energy of the infant in its individuality. For this reason, the paramount postulate may seem justified that the artificial food should be as much as possible equal to mother's milk. But on examining infant's food from this standpoint, we will be highly surprised by discovering the very inferior degree of this equality in practice, a fact which only becomes intelligible when we learn the many erroneous notions, hitherto prevalent, about the composition of normal mother's milk, and the defectiveness of our knowledge, even in our days, of this most important among all human aliments. While cow's milk has been studied chemically by many thousands of reliable analyses, in the present condition of science it is scarcely possible to give available average quantities for the composition of woman's milk with any degree of certainty. In order to obtain more reliable figures it would be a paramount requisite to perform a large number of experimental series, extending over the whole period of lactation, and to gather the specimens for analysis regularly at determined times of the day, so as to represent reliable average specimens of the total contents of the breasts. But in practice, the consequent realization of such experimental series is beset with extraordinary difficulties. 10 There was no reason for questioning pure, natural cow's milk as a food for infants as long as, on the strength of analyses performed by former investigators, it was supposed that woman's milk presented only tritiing chemico-physio- logical differences from cow's milk, which, was much better investigated, and that, like the latter, it contained about 3% albumen, 3-4% fat and 4-5% milk-sugar. In the mean time, the corresponding values for woman's milk have been obtained at the colostrum and its transition forms, which classes of milk are of easy access thtough obstetric institutions, and it denotes a most remarkable progress to have at last discovered that woman's milk, without colostrum, contains of albumen only about 1%, of milk-sugar 6-8%, while the ashes represent only 0.25%, fat presenting considerable oscillations between 1.5 and 5%, according as the milk has been taken from the gland first or last. There is, consequently, between the two classes of milk, the fundamental difference that woman's milk represents an aliment poor in albumen, poor in salts and rich in milk-sugar, while cow's milk represents an aliment rich in albumen, rich in salts and poor in milk-sugar. Especially the proportion of albumen to milk-sugar shows the most important differences, it being 1:6 in woman's milk and 1:1.5 in cow's milk. In physiology of nutrition the quantitative relation between nitrogenous and non-nitrogenous elements of an aliment, as is well known, has been called the proportion ofi nutritive substance. It has been ascertained that 'the quantities of nutritive substances required by the body arc very variable, according to the varying conditions of life. The varying states in which the body finds itself placed are of peculiar influence on this proportion. An organism destined to work and to operate with energy requires a very narrow proportion of nutritive substance (about 1:3), while a body not subjected to peculiar requirements will be satisfied with a very wide proportion of nutritive substance (1:10). In their proportion of nutritive substance, however, the two classes of milk present the widest possible differences, in woman's milk the proportion being uncommonly wide (about 1:10), while in cow's milk it is uncommonly narrow (about 1 : 3). But there must certainly be some paramount physiological want which requires cow's milk to have a very narrow, woman's milk to have a very wide, proportion of nutritive 11 substance. A calf is the object of a considerable bodily increase very soon after birth, and is in need of large quantities of albumen for the alimentation of his muscular system, on which heavy demands are made in the very first days of life ; an infant, on the contrary, takes its development very gradually ; its muscular system remains for a long time inactive and unable to perform systematic motions ; and for this reason it is not in need of any rich alimentation with albumen. Of the same minimum degree as muscular motions are the functions, and, consequently, the rotation of matter, in the other organs of the infant. Notwithstanding the absence, until now, of any exact notion about the very considerable differences in the propor- tions of nutritive substance between cow's milk and woman's milk, it has been acknowledged that cow's milk is an aliment too poor in carbon-hydrates for the infantile organism. But the methods proposed, until now, for the improvement of cow's milk have kept in view rather a reduction of the albuminous contents than a proper increase of the non-nitro- genous alimentary matters. It is Biedert who has peculiarly insisted on the fact that the stomach of an infant is unable to digest more than about 1 per cent, solution of albumen, and that for this reason cow's milk should be given in corresponding attenuation. In accordance with this view, cow's milk has been attenuated with an equal, or even a double and triple, quantity of water; yet, for the purpose of increasing the contents in non-nitrogenous alimentary matters, it was thought sufficient to add to a sucking-bottle of milk a small quantity of milk-sugar on the point of a knife ; nay, to replace this carbon-hydrate, peculiar to milk, and for this reason prob- ably indispensable in the nutrition of infants, by cane-sugar, beet-sugar, dextrine, etc., or even by arrowroot and other kinds of starch-flour, which are almost entirely indigestible for infants. Biedert himself has proposed an addition of cream, which, according to our present notions, would be in conflict with all principles of hygiene on the ground alone that ordinary cream represents the very model of an aliment loaded with aU possible micro-organisms. In order to reduce the contents in albumen, and at the same time to remove the undesirable property of cow's milk of coagulating in the infantile stomach in the shape of solid, coherent clods (woman's milk coagulates fine-grained and, in this condition, is easily digestible, the innumerable small clods o£fering a very large surface to the action of the digestive juices), additions of barley-water, gruel, etc., have been recommended. But the quantity of these additions was mostly kept within limits of such narrowness that the contents in nutritive substance of cow's milk thus improved was not more than about 4-6%. On the other hand, woman's milk, as well as cow's milk, containing usually 11-12% solid substances, and therefore an aliment with this considerable percentage of nutritive substance answering most likely alone the natural wants of the infant, by the method described a considerable excess of water has been introduced into the tender organism of the infant, and its food, barring other inconveniences, has been rendered obnoxiously voluminous. It is evident that this latter circumstance will not be without importance for the tender organism of the infant. Eschericli points out very pertinently that the infant, when taking up an aliment so poor in contents, has to master quantities of liquid much larger than those of an infant nursed at the breast, and that in this way not only the organs of digestion but also the whole secretive apparatus is subjected to excessive work. He adds that the greater extension of the small and muscularly feeble stomach, produced in this way, may easily give rise to functional disturbances, so much the more so as it is a mistake, refuted by Biederf, that the taking up of food was regulated by the desire of the infant itself in a sufficiently safe manner. Most infants raised artificially, he states, are polyphagous, and the bearing of this circumstance is increased by the fact that a considerable attenuation of the milk impairs the engymatic action of the digestive juices, while at the same time the increased frequency of urination, caused by the increased quantity of liquid, acts in an injurious manner and gives rise to eczemata, etc. For this reason it will never be advisable to attenuate, according to Biederf s propositions, cow's milk destined for very young infants with 3-4 parts of water, to continue, when about 4 weeks old, with 2 parts of water, and after 3 months gradually to pass to stronger concentrations. The following results are obvious : By attenuation of cow's milk, having the composition 3% albumen, 3.6% fat, 4.8% milk-sugar, and 0.7% ashes, with two volumes of water, a mixture is produced having the composition 1% albumen, 1.2% fat, 1.6% milk-sugar, and 0.2% ashes, i.e., an aliment which, instead of 11-12% dry contents, presents only 4%, and, instead of 1 : 10 as proportion of nutritive substances, con- tinues to present 1 : 3 as this proportion. And these numerical values are not changed in any important degree by adding, as is practically the fact, a little milk-sugar on the point of a knife, or a little barley-water gruel and the like. If we wish to render cow's milk as much as possible equivalent to woman's milk in a physiological and chemical direction, and this should be indeed the first principle of alimentary hygiene, we should by no means be satisfied with a simple equalization of albuminous contents. We should impart to the aliment a similar proportion of milk-sugar, a carbon-hydrate entirely peculiar to milk, and therefore most likely indispensable for infant alimentation, of fat, of salts, as well as of water. The nutritive contents of the surrogate should, as in woman's milk, amount to about 11-12%, and the proportion of nutritive substances should be adapted to the peculiar vital energy of the infant in its low state of develop- ment, presenting approximately a value of 1 : 10. An aliment possessed of these properties is obtained in a very simple manner by adding to cow's milk a 11-12% solution of milk-sugar instead of water.' Mixing, for instance, 1 volume of cow's milk of the above composition with 2 volumes of an 11% solution of milk-sugar, we obtain a liquid containing 1% albumen, 1.2% fat, 8.9% of milk-sugar, and 0.2% ashes, a product exceedingly similar to woman's milk in dry contents, as well as in its proportion of nutritive substances, as in the quantity of the single alimentary matters, and coagulating, like woman's milk, in fine-grained masses instead of clods. In taking the liberty of calling the attention of physicians to the properties of cow's milk as explained, I may say that, in my opinion, for the purpose of a rational alimentation of infants with the mixture recommended, it would be best not to entrust the preparation of the milk-sugar solution to mothers or nurses, but rather to have the solution manu- factured industrially. Common commercial milk-sugar is very impure, and not fit for alimentation of infants. A solution prepared with milk-sugar subjected to repeated crystallization would alone satisfy all requirements, and this solution might be endowed with illimited durability by proper sterilization in well-closed bottles — a process of extreme simplicity for the preparation of artificial mothei*'s milk from cow's milk.i Br. F. A. Schmidt, of Bonn, in discussing SoxJilefs system, says: At each boiling of milk in open vessels a new skin forms on top of the milk and takes from it at least a small portion of its nutritive quality, since that skin is formed from the caseine, which is the most nutritious substance among the contents of the milk. lAehig says : The young animal receives, in the form of caseine (cheese), the chief constituent of the mother's blood. To convert caseine into blood, no foreign substance is required, and in the conversion of the mother's blood into caseine no elements of the constituents of the blood have been separated. When chemically examined, caseine is found to contain a very large proportion of the earth of bones, and that in a very soluble form, capable of reaching every part of the body. J. F. W. Johnston gives the following two analyses of the ash in 1000 pounds of milk. I. II. Phosphate of lime 2.31 3.44 Phosphate of magnesia 0.42 0.64 Phosphate of iron 0.07 0.07 Chloride of potassium ..•••... 1.44 1.83 Chloride of sodium 0.24 0.34 Free soda 0.42 0.45 4.90 6.77 FlUot W. Stewart remarks on the above : " It will be observed that each of these analyses shows food rich in nitro- 1 The Specialty for Infants is attenuated in strict conformity with above formula. 15 gen, or muscle-forming nutriment. The calf receives food in the nutritive proportion of 1 of nitrogenous to 3.37 of car- bonaceous elements/' and gives the following average compo- sition of cow's milk : Caseine, or flesh-formers 4.05 Butter ) -^ , . . . „ ( • 3.80 Milk-sugar F^^^^^^^^^P^^^^^^^^^^^^^ \ . 4.55 Salts or ash 0.60 Water 87.00 100.00 Adding : " This shows clearly the great office performed by caseine in the growth of the young animal. It furnishes the nitrogen in the formation of the muscles, nerves, brain, skin, hair, hoofs, and horns, and furnishes it in so soluble a form that it can reach every part of the body." B. Warington, the chemist of Rotliamsted, the celebrated Experiment-Farm of Messrs. Laws and Grilbert, gives the gen- eral composition of cow's milk as: 87.0 water, 4.0 albu- minoids, 3.7 fat, 4.6 sugar, 0.7 ash equal to an albuminoid ratio of 1 : 3.3, remarking thereat that the albuminoid ratio of the diet of rapidly growing animals may vary from 1: 5 to 1 : 7, the more nitrogenous diet being most suitable for younger animals, or for the production of more rapid increase. E. W. Stewart explains: The nutritive ratio signifies the ratio of digestible albumin- oids to digestible carbo-hydrates. The carbo-hydrates are starch, gum, sugar, etc. Fat or oil is also a carbo-hydrate, but it is estimated as having a heat-producing and nutritive power 2.4 times as great as ordinary carbo-hydrates. In finding the nutritive ratio of a food, then, the digestible fat^ multiplied by 2.4, is added to the digestible carbo-hydrates, and this sum is divided by the digestible albuminoids. If we take the above analysis of cow's milk as an example (milk being in solution, it is all digestible), fat is 3.80, this multiplied by 2.4 gives 9.12, and this added to the milk-sugar, 4.55, makes 13.67 as the carbo-hydrates of milk, and this divided by the caseine or albiiminoids, 4.05 — the result is 3.37 as the nutritive ratio of milk, read 1:3.37 — that is, milk has 1 of albuminoids to 3.37 of carbo-hydi*ates. 16 The following quotations from E. Warington's " Chemistry of the Farm " may prove acceptable : MILK. The albuminoids of milk embrace two constituents of similar composition, caseine and albumen. Caseine is coagu- lated by the addition of acids, or by rennet, but not by boiling. Albumen is not coagulated by rennet, or by most acids, but it is coagulated by heat. In colostrum albumen largely preponderates, so that the milk coagulates on boiling; in ordinary cow's milk the albumen forms but one-ninth of the total albuminoid. The fat of milk chiefly consists of the glycerides of palmitic and oleic acid. The glycerides of stearic, myristic, lauric, capric, capryllic, caproic, and butyric acid are also present in small quantity. The last four of these acids are, when in the free state, more or less soluble in water. The glycerides of oleic acid and of the soluble fatty acids are fluid fats at ordinary temperatures; the remaining fats are solid. The proportion of fluid and solid fats varies somewhat with the diet and condition of the animal ; in summer-time the propor- tion of fluid fats is greater than in the winter. The sugar contained in milk is known by chemists as lactose. "When milk turns sour the lactose is converted into lactic acid ; this acidification of the milk induces the coagula- tion of the caseine, and the milk curdles. The ordinary souring of milk is the work of a ferment, Bacterium lactis ; when this ferment is excluded no souring takes place. Cow's milk has generally a specific gravity between 1.028 and 1.032. As the removal of cream raises the specific gravity, which can be brought back to the normal point by the addition of water, no safe conclusion as to the quality of milk can be based on this indication. The composition of cow's milk is affected by various circumstances ; under extreme conditions it may contain from ten to sixteen per cent, of dry matter. The milk is poorer when the quantity produced is large, or the diet insufficient, and richer when these conditions are reversed. A cow is generally in full milk from the second to the seventh week after calving; after this period the milk 17 gradually diminishes in quantity, but increases in ricliness. A separation of cream takes place in the udder; the milk first drawn is poor in fat, and the richness increases as the milking proceeds, the last drawn milk containing two or three times as much fat as the first drawn. The milk of old cows is said to be poorer than the milk of young cows. CREAM. The fat of milk occurs in the form of globules ; the largest are about .0005 to .0006 inch in diameter, the smallest may be one-tenth this diameter, or even less. The average size of the globules is different with different breeds of cattle. The size appears to diminish as the time from calving increases. The fat globules are in most cases coated with a thin albuminous covering. As the fat-globules have a lower specific gravity than the serum in which they float, they tend to rise to the surface, where they form a layer of cream. The largest globules are the first to rise ; the smallest never rise at all, being too heavily weighted by their albuminous covering. Milk containing an abundance of large globules is best for butter- making, as the cream then quickly and perfectly rises ; but milk with small globules is probably best for cheese-making, as a more even distribution of fat throughout the curd is then obtained. Milk, when it leaves the cow, will have a temperature of about 90° Fahr. ; when set for cream it should be cooled as quickly as possible, as changes in composition would rapidly occur at a high temperature. In the words of E. W. Stewart : Nature furnishes for early growth a very perfect food — milk. She provides, in this elixir for young life, everj'^ element required to build the bones and extend the frame — to grow the muscles, tissues, and nerves — to lubricate the joints, cushion or pad with soft suet the exposed parts of the frame, and to round out into lines of beauty and harmony the whole structure ; and, if we would study the open secrets of nature in her dealings with the young, we must look into the combination of elements in milk. 18 LITERATUEE ON MILK. MONOGRAPHS. Allen, A. H Commercial Organic Analysis. Arnold American Dairying. Babcock Bulletin 18, Wisconsin Experiment Station. Battkrshall, J. P Food Adulteration and its Detection. Blyth, a. W Foods, their Composition and Analysis. BiRNBAUM, K Einf ache Methoden zur Pruef ung wichtiger Lebensmittel und Verfaelschungen. BouRCHARDAT, A., and T. ) Instruction sur I'essai et I'analyse du Lait. A. QuERENNE ) Paris, 1889. CHEVALLiER&BAUDRiMONT.Dictionnaire des alterations et falsifications des substances alimentaires, m^dieamen- teuses et commerciales, avec I'indication des moyens de les r^connaitre. DiETZSCH, O Die wichtigen Nahrungsmittel und Ge- traenke, deren Verunreinigungen und Ver- faelschungen. Ernst Tuberculosis und Milch. Fleischmann,W Das Molkereiwesen. Feser, J Werth der bestehenden Milehproben. ^ bTuT'fSher', h!: I Die Kuhmilch, ihre ErzeugungundVerwerth- venstein ) ^°^" Gerssman 6th Annual Report Mass. Experiment Sta- tion. Goeppelraeder, F Beitrag zur Pruefung der Kuhmilch. Hassall Food, its Adulterations and the Methods for their Detection. HussoN, C Le lait, la creme et le beurre. Johnson Chemistry of Common Life. Johnson Encyclopedia, Vol. 5. King Bulletin 21, Wisconsin Experiment Station. KiRCHNER, W Beitrage zur Kenntniss der Kuhmilch und ihrer Bestandtheile nach den gegenwaerti- gen Standpunkten. KOENIG Die Nahrungs- und Genussmittel. Martin, Edward M. Report on Milk for Dairy Commission of the State of New-York (1886 and later). Martiny, B Die Milch, ihr Wesen und ihre Erzeugung. Morton Agricultural Cyclopedia. Newton Reports of State Dairy Commission of New Jersey. 19 Otto, J Lehrbuch derlandwirthsehaftlichenGewerbe. EOBEETS Bulletins 5 and 13, Cornell, New- York, Ex- periment Station. Sheldon Dairy Farming. Smee, a. H Milk in Health and Disease. Stewart American Dairj'man's Manual. ViETH, D. P Milchpruefungsmethoden und die Controlle der Milch in den Staedten und Sammel Molkereien. Wanklyn, J. a Milk Analysis. A Practical Treatise on the Examination of Milk and its Derivatives, Cream, Butter, and Cheese. Whitcher, G. H Effect of Food on Milk, 9th Bulletin, New- Hampshire Experiment Station. Wiley Dairy Products. United States Government Eeport. WiLLARD Pj-aetical Dairy Husbandry. PERIODICALS. Analyst, Bailli^re, Tindall & Cox, London. American Chemist. Annalen der Chemie. Babyhood. Berichte der Deutschen Chemischen Gesellschaft. British Medical Journal (1887). Bulletin de la Societe Chimique de Paris. Biedermann's Central Blatt fuer Agricultur-Chemie. Centralblatt fuer Gesundheitspflege. Chemical News. Chemische Teehnische Mittheilungen. Deutsche Industriezeitung. Deutsche Medicinische Wochenschrift. Deutsche Milchzeitung. Deutsche Zeitsehrift fuer die Thierchemie und vergleichende Pathologie (1875). Fortschritte auf dem Gebiete der Vichhaltung. Fresenius Zeitsehrift fuer Analytische Chemie. Gazetta Chemica Italiana. Handbuch der Physiologie und Pathologisehen Chemischen Analyse, Berlin, 1875. Jahrbueh fuer Agricultur und Thierchemie. Journal fuer Landwirthschaft. Journal fuer Praetische Chemie. Medical Times and Gazette. Pflueger's Archiv. Pharmaceutical Journal. Physiologische Chemie, Berlin, 1877-80. Saechsisehe Landwirthschafts-Zeitung. Zeitsehrift fuer Analytische Chemie. 20 LIBRARY OF CONGRESS 014 337 995 4