Vegetable milk, as recommended by Fischer1, is obtained from sweet almonds or Para-nuts, in the following manner. Half a pound of sweet almonds or Para-nuts (freed from the shell and skin) are grated, then pounded in a mortar with a piston Under the addition of small quantities of cold water until the amount reaches one quart. Rub the mixture thoroughly until there is a perfect emulsion. Put the mixture on ice for 2 hours, then strain over a cheese cloth. It should be used freshly prepared and kept on ice. Every day a fresh supply must be made.

1 A. Fischer: Arch. f. Verdauungskrankh., Bd. xx, h. 2.

Table Showing the Nutritive Value oF Vegetable Milk and Cow's Milk also Cream

Reaction

Alkaline

Alkaline

Amphoteric

Specific gravity at 15°C.

1.0008

1.0037

1,028-34

Ca or-ies

01

114

64

244

Fat free dry substance

4.87

4,20

....

....

Total dry substance

12.07

14.00

12.20

........

Purin bodies

0.0067 .....

0.0084 .....

0,175 .....

0.13 .....

Chloride

Ash

0.40

0.52

0,7

0.5

Water

87.03

85.10

87.8

67,61

Carbohydrate

1.0633

0,7016

4.7

3,-12

Fat

8.10

10.70

3.4

23. 80

Nitrogenous substances

3.31

2,88

3.2

4,12

Almond milk....

Para nut milk...

Cow's milk........

Cream.................

The above table shows that the vegetable milk contains about as much albumen as cow's milk, but is richer in fat and poorer in carbohydrates. It also contains less chlorides than cow's milk. These qualities make the vegetable milk a valuable element in gastric hyperacidity and in kidney and heart lesions. It can be given in quantities of one quart to one and one half quarts daily, in addition to other foods, or alone up to three quarts in 24 hours.