A reference hand-book for nurses

by Amanda K. Beck

1.	Pepsin,	grs. xx;
	Cold water,	℥iv;
	Milk,	Oj.
2.	Pancreatin,	grs. v;
	Soda bicarbonate,	grs. xv.
3.	Peptonizing powder,	grs. xx;
	Warm water,	℥j;
	Milk,	Oj.

Directions.—Place the contents of one of the vials into a well-cleaned quart bottle. Pour upon it a gill of cool water and shake the mixture thoroughly. Then add to the mixture a pint of fresh milk and place the bottle in a vessel containing water as hot as can be borne by the hand without discomfort. Let it stand, with occasional shaking, for ten to twenty minutes, or until it has acquired a slightly bitter taste, when it should be removed from the hot water and placed upon the ice or in a cool place, to check digestion and keep from spoiling. If it is not quickly cooled the digestion will continue and the milk become too bitter to be palatable.

Milk thus peptonized may be sweetened if the patient desires it. It may also be flavored with wine or rum as desirable.

Cold Process.—This consists in adding to the milk the peptonizing powder as above, using cool water and milk, and then placing the mixture upon ice without warming it at all.

N. B.—If it be found that the milk ferments after following the above directions, boil the milk first, let cool, and then peptonize. “The bacteria in uncooked milk cause fermentation when pepsin is added.”

PEPTONIZED BEEF.

To a quarter-pound of finely minced, raw lean beef add a half-pint of cold water; cook over a slow fire to boiling and boil for a few minutes, stirring constantly from the beginning. Pour off the liquor and set it aside; rub the meat to a paste and put it into a clean glass jar or bottle with the liquor and a half-pint of cold water; add

Extractum pancreatis,	20 grs.;
Soda bicarbonate,	15 grs.
Mixed thoroughly into one powder.

Shake all well together and stand in a warm place, about 110° to 115° F., for three hours, stirring or shaking occasionally, then boil quickly, strain, or clarify with white of egg in the usual manner; season to taste.

This final boiling is essential; if omitted, digestion will progress until the food is spoiled.