The comparative properties of human and animal milks : a new theory as to 'essences,' and a new interpretation of some physiological facts : a paper read before a medical audience at the Hanover-square rooms, February 13, 1860, with a short account of the proceedings / by M.A. Baines.

  • Baines, Mary Anne.
Date:
[1860]
Catalogue details

Licence: Public Domain Mark

Credit: The comparative properties of human and animal milks : a new theory as to 'essences,' and a new interpretation of some physiological facts : a paper read before a medical audience at the Hanover-square rooms, February 13, 1860, with a short account of the proceedings / by M.A. Baines. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    milk Avliicli neces«iirily have an existence, (at least for this I am contending,) and mast enter into the calcula- tions of the scientific inquirer, ere we can hojje to establish any system of feeding infants, with better success than now.* The food of the human motlier and that of the animal are of so distinctive a kind that the nutritive properties of the respective milks nuist be supposed to partake of that difference; when this idea shall be thoroughly un- derstood, and this great fact of natural science shall be well recognised, then, and not till then, will the value of an admixture of vegetable substances be sufficiently appre- ciated, as forming with cows' milk the most proper food for infants. The prejudice on the part of medical men against the use of farinaceous food (or flour of cereals) is much to be lamented. I believe, if that jDrejudice were to give way, and a more rational system of feeding to take place, thousands of infant lives might be spared annually. I consider the farinaceous foods (a few of them) most valuable articles of diet, used either in the way of an adjuvant to the cows' milk, when it may be deficient in nutritive qualities, as it often is, by diluting or skimming; or the farinaceous will act as a corrective to the milk, when an undue proportion of acidity may be present. Moreover, the known calorifiant properties contained in most kinds of grain, and various preparations of them, supplying the respiratory process, keeping up animal heat, and providing fat for the body, render them very valuable aids, in combination with cows' milk, for the * See Postcript respecting the term essence —A\'liy iicl(.)pted. (Page 17.)