1. Pepsin, grs. xx;
Cold water, ℥iv;
Milk, Oj.
2. Pancreatin, grs. v;
Soda bicarbonate, grs. xv.
3. Peptonizing powder, grs. xx;
Warm water, ℥j;
Milk, Oj.
=Directions.=—Place the contents of one of the vials into a
well-cleaned quart bottle. Pour upon it a gill of cool water and shake
the mixture thoroughly. Then add to the mixture a pint of fresh milk
and place the bottle in a vessel containing water as hot as can be
borne by the hand without discomfort. Let it stand, with occasional
shaking, for ten to twenty minutes, or until it has acquired a slightly
bitter taste, when it should be removed from the hot water and placed
upon the ice or in a cool place, to check digestion and keep from
spoiling. If it is not quickly cooled the digestion will continue and
the milk become too bitter to be palatable.
Milk thus peptonized may be sweetened if the patient desires it. It may
also be flavored with wine or rum as desirable.
=Cold Process.=—This consists in adding to the milk the peptonizing
powder as above, using cool water and milk, and then placing the
mixture upon ice without warming it at all.
N. B.—If it be found that the milk ferments after following the above
directions, boil the milk first, let cool, and then peptonize. “_The
bacteria in uncooked milk cause fermentation when pepsin is added._”