A practical treatise on the diseases of children / by Alfred Vogel ; translated and edited by H. Raphael.

Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: A practical treatise on the diseases of children / by Alfred Vogel ; translated and edited by H. Raphael. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

    67/690 page 49
    For the rearing of children in large cities this milk is of the utmost value. Recently, Nestle’s food has come greatly in vogue. It is a baked cake powdered, consisting of wheat - flour, yolk of egg, and con- densed milk, containing 40 per cent, of sugar and milk-sugar, 5 per cent, fat, 15 per cent, proteine, and 30 per cent, dextrine. The starch is transformed into dextrine, not as Liebig’s soup, through malt, but through superheated steam under high atmospheric pressure. It is preferable to Liebig’s soup, owing to the readi- ness with which it is prepared for use, it being only necessary to mix one part of the food to six of water, and let it boil for a mo- ment ; by adding more water a preparation is obtained that can be used in a nursing-bottle. New-born infants do not always thrive well on this food, but older children, say from two months and up- ward, do very well on it. Nestle’s food renders excellent service to nursing mothers who have not enough milk to satisfy the increasing demand of the child’s appetite. [Jacobi, in his excellent monograph on the “ Care and Nuti’ition of the Child,” considers the mere addition of water to condensed milk insufficient, and advocates the use of some farinaceous broth. I have long ago observed that condensed milk, diluted with water only, does not give sufficient tone to the child. I have always recommended the addition of a decoction of barley or of oatmeal, according as the child shows a tendency to constipation or diarrhoea ; if the latter, I order that barley be used; if the former, coarse- ground oats, boiled and strained. When it is necessary to resort to cow’s milk, I likewise cause a decoction of barley or oaten grits, one-third to be mixed with milk two-thirds, and a lumj) of white sugar to be added to the mixture. In other cases, again, especially where there is a strong disposition to diarrhoea, I advise one-third or even equal parts of lime-water to be added to the milk. For the purpose of diminishing the amount of the casein in cow’s milk, and still retain the full amount of its fats, JBiedert ad- vises the addition of cream and sugar-of-milk, in proper proportions to the diluted milk. During the first month of life the infant should get a mixture consisting of one gill of cream, three gills of water, and about one-half of an ounce of sugar-of-milk ; after that time cows’ milk is added, in proportion of one-third the quantity of water, gradually increased up to the sixth month, when other preparations may be substituted if deemed necessary. Considering the difficul- ties in the way of obtaining cream in large cities, and the variations in its consistency and freshness, not to speak of the cost, it will seldom be possible to feed a child upon this mixture entirely.]
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