[62] See the works of Drs. Louis Starr, Uffelmann, and Jacobi.
[63] The amount of condensation in preserved milk may be easily ascertained by noting the amount of water which it is necessary to add in order to make its specific gravity equal to that of ordinary milk.
[64] To prepare whey: 1 pint of milk mixed with 1 teaspoon of liquid rennet. Set in a warm place until the curd is formed; then break the curd and put it into a cloth or a wire strainer to drain.
[65] To make barley jelly: Boil two tablespoons of pearl barley in a pint of water for two hours. Strain. It will form a tender jelly.
[66] The condensed cream of the Highland Co. may be used when other cream cannot be obtained.
[67] Malted milk, Nestlé's food, Ridge's food, Imperial Granum, or barley-flour, may be used as attenuants.
[68] Enough for the whole day may be made by multiplying the rule by eight, dividing the quantity into eight bottles, and sterilizing all at once. Keep in a cool place until needed.
[69] Milk-sugar may be obtained without difficulty, and always, at a pharmacy. It is better for infants than cane-sugar, because it is a little easier of digestion.
| Water | 92.60% |
| Fat | 1.00% |
| Casein | .84% |
| Sugar | 5.40% |
| Ash | .16% |
| Dr. Meigs. | |