20. Invalid Soup. The following Invalid Soup has proved extremely useful in a large number of cases, and since I first published the recipe in 1864 it has been usually kept nicely prepared by Donges (now Haddow), Confectioner, Gower Street, W.C.

Gravy beef 1 lb., scrag of mutton 1 lb., isinglass 2 oz., vermicelli 3 oz., mushroom ketchup 3 tablespoonfuls, corns of allspice 24, sage a sprig, cold water 3 quarts; put the isinglass and the meat cut small into the cold water, gradually boil, skim well, and then add the other ingredients; simmer four or five hours till reduced to one quart; strain through a fine hair sieve, and carefully remove all fat, add salt to the taste. This may be taken cold as a jelly, or warm as a soup. Calf's-foot may be used instead of isinglass when procurable; and when allowable a little solution of cayenne pepper may be added; and the taste may be varied by the addition of a little Worcester, or other wholesome sauce. A full dose of Pancreatine powder should either be mixed with the soup before it is taken, or given immediately afterwards.

21. Dr. W. Roberts, of Manchester, gives the following formulae for pancreatised milk and pancreatised milk gruel, called by him "Peptonized." (See Appendix.) a. Milk 1 pint, boiling water (temp. 212°) 1 pint. This should give a temperature of about 120° to 130° for the mixture. Add 3ss. of Liq. Pancreaticus, and 20 grs. of bicarbonate of soda dissolved in water. Put the whole into a covered jug under a cosey for one hour; at the end of that time boil. After having been boiled, this pancreatised milk will keep for twelve hours.

Pancreatised milk is well prepared by the Aylesbury Dairy Co.

b. Cold milk 1 pint, well-boiled gruel boiling hot (temp. 212°) 1 pint. The temperature of the mixture should be from 120° to 130°. Liq. Pancreaticus 3 ss., bicarbonate of soda 20 grs. dissolved in water. Put the whole into a covered jug under a cosey for an hour, and then boil.

If these preparations are to be used at once they need not be boiled.

Neither of them can compare in nutritive value with the "Special Nutritive," No. 17, or "Pancreatised Cocoa, Milk and Eggs," No. 18; and in the publication of Dr. Roberts's papers at a later date (although he has not stated that such is the case) he has advised an imitation of my plans for administering pancreatised foods. He says (p. 110, "On the Digestive Ferments," etc., 1880), There is a modification of this plan (a and b) which I have lately put in practice, which promises better results. It is to add the Extract (Pancreatic) to the food fifteen or twenty minutes before it is eaten. This mode of administering pancreatic preparations is simple and convenient. No addition of alkali is required, and of course no final boiling. The only precaution to be observed is that the temperature of the food, when the Extract is added, should not exceed 150° F. This point is very easily ascertained, for no food can be tolerated by the mouth, even when taken in sips, which has a temperature above 140° F."

22. Milk with Rum, Brandy, or Whisky. Put one tablespoonful of rum, brandy, or whisky into half a pint of new milk, and mix well by pouring several times from one vessel to another. "Bilious" persons should heat the rum before adding it to the milk.

23. Condensed Milk. Mr. Otto Hehner, F.C.S., Fellow of the Institute of Chemistry of Great Britain, etc., etc., says: - " Some time ago I analysed a number of samples of condensed milk, purchased at different shops in London, and representing seven of the principal brands. The results are given in detail in a paper read before the Society of Public Analysts, printed in the Analyst for March, 1879. The amount of 'milk-solids, not fat,' varied from 22.46 to 27.03 per cent., corresponding to a condensation of from 2.41 to 2.9 parts of normal cow's milk into one part; the fat fluctuated between 6.13 and 12.76 per cent.; the cane-sugar from 36.74 to 50.08 per cent.; and the mineral matter from 174 to 220. The average amount of condensation was 2.69 to 1; or, in order to get a milk containing the same amount of 'milk-solids not fat,' as did the original cow's milk, to one part by weight of the condensed milk, 1.69 parts by weight of water must be added. Or, since the average specific gravity of the samples was 1.281, to one part by volume of condensed milk, 2.45 volumes of water must be added to obtain a liquid with 9.3 per cent, of 'milk-solids not fat.' The amount of total solids (average in the condensed milk 76.26 per cent.) contained in the milk thus diluted would then be, on account of the very large amount of cane sugar, 28.3 per cent. If, however, the milk be so diluted that it contains 12 per cent, of total solids, that is to say, to the strength of cows milk, its most important constituents, namely, casein, fat, and phosphates are reduced to less than one-half their proper quantities.

In human milk the proportion of nitrogenous matter to carbonaceous matter (one part of fat being reckoned as equal to 2.4 parts of sugar) is as 1 to 4.3; in condensed milk only as 1 to 7.7. Thus condensed milk contains far too small a proportion of flesh-forming materials to be able to serve as a substitute for mother's milk.

Contrast with the calculations above given - and which it must be remembered are based upon the analyses - the directions given by the manufacturers: - 'For infants add 7 to 10 parts of water' (Anglo-Swiss milk made abroad); 'add from 7 to 14 parts of water' (Anglo-Swiss milk made in England); '7 to 10 parts of water' (Helvetia); 'from 15 to 18 parts of water' (Norwegian).

Assuming that human milk contains one-third less casein than does cow's milk, although the difference is not in reality so great, we ought to add to one spoonful of condensed milk 3.6 parts of water, instead of from 7 to 18. If the dilution be actually made in the proportion of from 1 to 18, then the liquid is but little more nourishing than a dilute cane-sugar solution, containing as it does no more than 0.68 per cent, of casein against the upwards of 3 per cent, of human milk.