This above preparation is attracting the attention of the medical
profession of Great Britain and the reputation it has acquired as one of
our best nutritive agents is recognized and established, as the
following extracts will show:
From the _British Medical Journal_, October 10th, 1878:—“At the late
meeting of the British Medical Association, at Bath, in August last,
among the visits of Pharmaceutical and Medical preparations, much
interest was shown in one called _Maltine_, which may be described as a
highly concentrated extract of _malted barley_, _wheat_ and _oats_.
“Extracts of Malt (i. e., Malted barley) are pretty widely known, but
this is the first example of a combination of the nutritious principles
of these three cereals that we have seen, and the greater value of this
combination is apparent, as wheat and oats are especially rich in
muscular and fat-producing elements. This preparation is entirely free
from the products of fermentation, such as alcohol and carbonic acid,
and is very agreeable to the taste.
“Clinical experience enables us to recommend it as a nutritive and
digestive agent, in virtue of its albuminoid contents, and its richness
in phosphates and diastase, likely to prove an important remedy in
pulmonary affections, debility, many forms of indigestion, imperfect
nutrition, and deficient lactation. It will in many cases take the place
of Cod Liver Oil and pancreatic emulsions, where these are not readily
accepted by the stomach.”
From the _Medical Times and Gazette_, November 2d, 1878:—“We have
received a sample of a preparation called Maltine, which is described as
being a concentrated extract of _malted barley_, _wheat_ and _oats_. It
is prepared with great care by a process fully described by the
manufacturers (Reed & Carnrick) in a pamphlet which they will, we
believe, willingly supply to any medical practitioner. The preparation
possesses many qualities of great importance. It is non-alcoholic; it is
agreeable to the taste; from its being so concentrated it is more
portable than the liquid known as Malt Extract; and it possesses the
virtues of that preparation in a much higher degree, inasmuch as it
combines the principles of the three cereals above named, and wheat and
oats are especially rich in bone, fat, and muscle-producing elements. We
have very good reasons for believing that it has been very carefully
analyzed and examined by a competent authority, and proved to be very
rich in diastase, in phosphates, and in albuminoid matters. It is very
likely, therefore, to have considerable value as a digestive and
nutritive agent in many wasting diseases, and cases of debility and
imperfect assimilation. _Maltine_ at any rate is well worthy of being
put to the test practically by medical men, and it may be taken pure or
mixed with water, wine or milk.”