For the process of peptonization, or predigestion, the extractum pancreatis, prepared by Fairchild Bros. & Foster, New York, gives, in my experience, the most satisfactory results, and in all the recipes given below this preparation is to be used.

Peptonized Milk, No. 1

One peptonizing tube.

Water..................

Milk, fresh and cold.......

1 teacupful (fld. oz. 4). 1 pint.

Put the powder contained in the tube into a clean quart bottle; add the cold water and shake well; then pour in the milk and shake the mixture thoroughly again. Place the bottle in water of about 115o F., or so hot that the whole hand can be held in it without discomfort for a minute, and keep the bottle there for ten minutes. Then put the bottle in contact with ice to check further digestion and to keep the milk from spoiling.

Peptonized milk should have a slightly, but not decidedly, bitter taste. It may be made palatable by serving with grated nutmeg, sugar, or a little brandy, or it may be taken with Apollinaris or Vichy water. In the latter case put the water first into the glass, then quickly pour in the peptonized milk and drink while effervescing.

Peptonized Milk, No. 2

Mix the peptonizing powder, water and milk in a bottle, and place in a hot-water bath exactly as directed in the above. Let the bottle remain in the hot water for one hour, then pour into a saucepan and heat to boiling. This specially peptonized milk is used in making jellies, etc. It may be immediately used if required hot, or set aside on ice for punches, etc.

The object of raising the liquid to the boiling-point is to destroy the activity of the pancreatin, so that it may not act secondarily upon other sub-stances prepared with the milk.

Partially Peptonized Milk

Take the same ingredients mixed as before. Place the saucepan on a hot range or gas stove and heat with constant stirring until the mixture boils, being careful to so apply the heat that boiling will take place at the end of ten minutes. When cool strain into a clean bottle; cork well, and keep in a cool place. When needed shake the bottle and serve the required portion cool or hot as desired. By this method peptonization is more advanced than by the next process, but the milk will not become bitter.

Peptonization By Cold Process

Take the same ingredients and mix them as before, but immediately place the bottle on ice without subjecting it to any heat.

This preparation is useful in cases of enfeebled digestive power, or as a means of returning from predigested milk to ordinary milk. It has no special taste.

Peptonized Milk Gruel

One peptonizing tube.

Wheat flour or arrowroot.......

Water, cold...................

Milk, cold....................

1 heaping teaspoonful. 1/2 pint, 1 pint.

Make a smooth mixture of the arrowroot and water; heat this with constant stirring until is has boiled briskly for three minutes; next add the milk; strain into a pitcher and stir in the peptonizing powder; let the mixture stand in the hot-water bath, 115°F., for thirty minutes; then pour into a clean bottle and place on ice.

Peptonized Beef Tea

To one-quarter of a pound of minced raw beef, entirely free from fat, add one-half pint of cold water; cook over a slow fire, with constant stirring, until it has boiled a few minutes; then pour off the liquor and beat or rub the meat to a paste; put the latter into a jar with one-half pint of cold water, and pour in the liquid previously obtained. Add to this mixture twenty grains of extract of pancreas and fifteen grains of bicarbonate of sodium; shake all well together, and keep at a temperature of about 110° to 150° F., stirring occasionally, for three hours. Next boil quickly, strain, and serve as required.

Peptonized Oysters

(Originally suggested by the late Dr. N. A. Randolph.)

Take half a dozen large oysters with their juice and half a pint of water. Heat in a saucepan until they have boiled briskly for a few minutes. Pour off the broth and set aside. Mince the oysters fine in a wooden bowl, and reduce them to a paste with a potato masher. Next put the oysters in a glass jar with the broth which has been set aside, and add fifteen grains each of extract of pancreas and bicarbonate of sodium. Let the jar stand in hot water or in a warm place, where the temperature is not above 115o F., for one and one-half hours. 16

Next pour into a saucepan and add half a pint of milk; heat over the fire slowly to boiling point, and flavor with salt to taste, and serve hot.