The work of Finkelstein and his school in the use of Eiweiss-Milch in the nutritional disorders of infancy is now too well known to need narration. Many of you have seen this food used at the Berlin Kinderasyl or elsewhere, many personally have tried it, and all have read the growing literature on the subject. That it has a temporary value in selected cases is accepted by most observers. That the dyspeptic stools improve and that with the addition of malt sugar the infants begin to gain in weight is the experience in most cases.
It is my purpose in this paper to record observations on the administration of a milk which is prepared according to the method of Finkelstein but in which the wheyelements have been increased beyond those of the regular albumin milk. The food which I have used is therefore richer in proteids, sugar and salts. This