Many of these foods are made from wheat flour or mixed flours, and consist of practically unchanged starch.

As examples, mention may be made of Albany food, Marr's food, Ridge's, Robinson's patent barley, Scott's oat flour, Hovis oats, Quaker oats, and other varieties. Sometimes the flour is baked, the heat converting a small amount of the carbohydrates into a soluble form. In other foods of the same kind a small amount of fat and a pulse food are added, e.g., Falona, consisting of baked cereals and bran flour; also Nutrox, made from cereals and a pea flour. Sugar may also be added, as in Frame food (see p. 89). The composition of these foods is given in the table on the following page.

C. Cow's Milk -With Cereal Additions

Mention must be made of some proprietary foods made with cow's milk to which has been added carbohydrate from cereals. There are three varieties: -

I. Foods With The Starch Practically Unchanged.

Table Showing Composition Of Various Carbohydrate Foods (Proprietary)

Water.

Proteins.

Fat.

Carbohydrates.

Remarks.

Soluble.

Starch.

Ash.

Albany ....

8.6

9.5

2.1

...

79.4

0.4

Much unchanged starch.

Chapman's Whole Flour...

8.4

9.4

2.0

...

79.3

0.9

A wholemeal flour.

Falona ....

7.0

8.4

3.5

...

79.9

1.2

Cereals and a fat containing bran.

Frame Food ...

7.6

13.6

0.4

22.3

54.9

0.9

Imperial Granum ...

11.5

10.9

0.6

5.7

70.2

1.0

Marr's ....

5.0

13.2

1.7

4.7

74.2

1.0

Practically all starch.

Nutrose ...

6.8

15.9

10.3

...

66.0

1.0

Cereals and pea-nut flour. Rich in fat. Said to be completely converted during preparation.

Ridge's ....

9.2

9.2

0.6

5.1

77.9

0.6

Mainly starch.

Opmus ....

10.9

9.1

1.0

...

78.6

0.4

A granulated wheat flour.

Robinson's Patent Barley..

10.1

5.1

0.9

4.1

77.7

1.9

Ground pearl barley.

Robinson's Groats ...

10.4

11•3

1.6

...

75.0

1.7

Ground oats without husk,

Scott's Oat Flour ...

5.8

9.7

5.0

...

78.2

1.3

A fine oat flour.

2. Foods with the starch partly or entirely converted into soluble carbohydrates.

3. Foods partially predigested.

Foods With The Starch Practically Unchanged

The chief ingredients of these foods are condensed milk, baked wheat flour, and sugar. These foods are rich in starch and sugar and deficient ill fat and proteins, and from their composition are unsuitable foods for infants. The chief varieties are Anglo-Swiss, American-Swiss, and Franco-Swiss foods.

Water.

Protein.

Fat.

Carbohydrates.

Ash.

Remarks.

Soluble.

Starch.

Anglo-Swiss

6.5

10.26

4.91

46.4

29.4

2.02

Much cane sugar.

American-Swiss

5.6

10.54

5.8I

45.3

30.0

1.2

"

Franco-Swiss .

4.4

13.0

3.70

46.0

30.8

1.4

"

Muffler's Food.

5.6

14.3

5.8

27.4

44.4

2.3

Contains powdered white of egg.

Combination Foods

Virol is a good example of a combined food. It is made from malt extract, marrow fat, yolk of egg and egg-shells, and lemon juice. Its approximate composition is as follows: -

Water.

Protein.

Fat.

Carbohydrates, Soluble.

Ash.

24.0

4.1

10.7

59.2

1.8

This is an excellent preparation. Cremalto is a mixture of Devonshire cream and malt, with the following composition: -

Water.

Protein.

Fat.

Carbohydrates.

Ash.

22.2

6.4

20.2

44.6

1.7

Pemmican consists of the dried product of the best beef and fat, in the proportion of 50 of the former and 40 of the latter. This is also a useful compound. Mostelle grape juice is a nutritive, wholesome, non-alcoholic drink, made from the pure fruit of the grape, procured by pasteurisation before fermentation has taken place. It contains about 25 per cent, of sugar, and has a very low degree of acidity. This may be used to replace fresh fruit if the latter is not available.