The Health Food Company, of New York, make a soy flour that contains but a trace of starch. It may be made into mush or gems for diabetic patients. Recipes for its use will be found in Part Second of this book.

Dried Egg Albumin may be purchased at any drug store, but it is easily made at home. Put the whites of three or four eggs on a meat plate, in front of an open oven door. Watch carefully, and as soon as the water evaporates, take the crisp albumin from the plate, make sure it is perfectly dry, and put it into jars or bottles to keep.

This has high food value, and may be added, just as it is, to beef tea, or chicken broth, or to milk or whey, about a level tablespoonful to a pint.

Fairchild Brothers and Foster, of New York, make several excellent predigested foods, and material for the peptonizing process. Recipes and directions for their use will be found in Part Second of this book.

Eskay's Food, made by the Smith, Kline and French Company, of Philadelphia, is an admirable food for young children and invalids.

We have a large number of other proprietary foods intended as substitutes for milk for infants and invalids, which are out of the province of this book. Under Infant Feeding we have given foods with which we have been successful. If other foods are used, the responsibility must be taken by a physician. Many of the so-called infant foods are very unlike mothers' milk; they contain too little fat and a large percentage of carbohydrates; and I am sufficiently old-fashioned to believe that the test tube analysis is not always a perfect and final guide to either a correct diet or the quantity to be given at a feeding. The digestive tract in different individuals varies so greatly that the digestibility and adaptability of food for each infant is an all-important question.