MALTINE.
This above preparation is attracting the attention of the medical profession of Great Britain and the reputation it has acquired as one of our best nutritive agents is recognized and established, as the following extracts will show:
From the British Medical Journal, October 10th, 1878:—“At the late meeting of the British Medical Association, at Bath, in August last, among the visits of Pharmaceutical and Medical preparations, much interest was shown in one called Maltine, which may be described as a highly concentrated extract of malted barley, wheat and oats.
“Extracts of Malt (i. e., Malted barley) are pretty widely known, but this is the first example of a combination of the nutritious principles of these three cereals that we have seen, and the greater value of this combination is apparent, as wheat and oats are especially rich in muscular and fat-producing elements. This preparation is entirely free from the products of fermentation, such as alcohol and carbonic acid, and is very agreeable to the taste.
“Clinical experience enables us to recommend it as a nutritive and digestive agent, in virtue of its albuminoid contents, and its richness in phosphates and diastase, likely to prove an important remedy in pulmonary affections, debility, many forms of indigestion, imperfect nutrition, and deficient lactation. It will in many cases take the place of Cod Liver Oil and pancreatic emulsions, where these are not readily accepted by the stomach.”
From the Medical Times and Gazette, November 2d, 1878:—“We have received a sample of a preparation called Maltine, which is described as being a concentrated extract of malted barley, wheat and oats. It is prepared with great care by a process fully described by the manufacturers (Reed & Carnrick) in a pamphlet which they will, we believe, willingly supply to any medical practitioner. The preparation possesses many qualities of great importance. It is non-alcoholic; it is agreeable to the taste; from its being so concentrated it is more portable than the liquid known as Malt Extract; and it possesses the virtues of that preparation in a much higher degree, inasmuch as it combines the principles of the three cereals above named, and wheat and oats are especially rich in bone, fat, and muscle-producing elements. We have very good reasons for believing that it has been very carefully analyzed and examined by a competent authority, and proved to be very rich in diastase, in phosphates, and in albuminoid matters. It is very likely, therefore, to have considerable value as a digestive and nutritive agent in many wasting diseases, and cases of debility and imperfect assimilation. Maltine at any rate is well worthy of being put to the test practically by medical men, and it may be taken pure or mixed with water, wine or milk.”