2. Farinaceous Foods Digested With Malt Or Diastase With Heat are often called "Liebig's Foods".

Liebig's foods are made of equal quantities of wheat flour and barley malt, with bran, and i per cent of bicarbonate of potassium. These ingredients are mixed into a paste with water and digested for several hours at fixed temperatures, until the starch is transformed into soluble carbohydrates, maltose, and dextrin. The food is strained, pressed, and extracted with warm water, evaporated, dried, and pulverised, when it is ready for use.

Examples of Liebig's type of dextrinised foods are: Mellin's Food, Horlick's Food, Savory & Moore's Infant Food.

According to Leeds's analysis, the best samples of Mellin's and Horlick's foods contain no starch, but a large percentage (Mellin's 68.18 per cent, Horlick's 76.83) of soluble carbohydrates, and about 10 per cent each of albuminoids - if the process is complete. Savory & Moore's food he finds contains considerable starch.

Mellin's Food consists of brown sweetish granules, easily soluble in both hot and cold water, milk, etc. It is made of coarsely ground wheaten flour with the addition of malt and potash. It is then digested with water at a moderate temperature to form dextrin and sugar. Afterwards it is strained through sieves and evaporated in a vacuum pan.

Mellin's Food is often fed to infants, but it contains too much sugar without fat for a wholesome baby's food for continued use in quantity. It may be resorted to temporarily when good cow's milk cannot be obtained. The food may be prepared for use as follows:

For An Infant One Month Old

Mellin's Food................................ 5 level teaspoonfuls.

Fresh milk................................... 10 tablespoonfuls.

Hot water.................................... 22 "

For An Infant Of Three Months And For Delicate Children

Mellin's Food.............. 8 level teaspoonfuls (equal to I heaping tablespoonful).

Fresh milk................. 16 tablespoonfuls (equal to \ pint).

Hot water.................. 16 tablespoonfuls (equal to ½ pint).

For Infants Of Six Months And Over

Mellin's Food................................. 2 heaping tablespoonfuls.

Fresh milk.................................. 24 tablespoonfuls (equal to £ pint).

Hot water.................................... 8 tablespoonfuls (equal to ¼ pint).

Mix the Mellin's Food with a little hot water into a smooth paste, add the remainder of the water and the milk, and mix thoroughly. Keep this mixture on the ice or in a cool place.

Benger's Food is a preparation of wheaten flour to which, after cooking, pancreatic extract is added. When mixed with warm milk both milk and flour are newly digested. A tablespoonful of the food is dissolved in two ounces of cold milk. Then half a pint of boiling milk or milk and water is slowly stirred in. Further pancreatinisa-tion is then arrested by boiling for twenty to thirty minutes. The preparation has no bad taste and is a nutritious and digestible food in cases of gastric ulcer, phthisis, dyspepsia, etc.