This analysis shows that Mellin's food bears comparison with milk. It is easily digested, and as an _attenuant_ for milk may be used without harm during the early months of life, but it should not be used to the exclusion of milk for more than a few days at a time, and then only when milk is not retained by the stomach. Later it is doubtless a valuable addition to the regular daily food of the child. Malted milk is made from selected grain and desiccated or dried milk. To prepare it for the infant it needs only the addition of water. It is probably one of the best substitutes for milk, but should not be used for any length of time when it is possible to get good milk. The starch of grains may be converted into dextrine and glucose by the action of heat as well as by the action of diastase, so that when flour is subjected to a certain temperature, and for a certain time, this change is produced. Nestlé's food, Imperial Granum, Ridge's food, and some others are made very carefully from selected wheat by this process. Nestlé's food contains dried milk. These foods are all valuable when made into gruel or porridge, but should be used very sparingly under the age of twelve months, and then only as attenuants for milk, _not as substitutes_ for it. Dr. Mary Putnam Jacobi, editor of "Domestic Hygiene of the Child," by Uffelmann (a translation), in speaking of the value of the various preparations of infants' food on the market, says: "There is not the slightest reason to prefer them to milk or its preparations, except that the latter requires more care; and for any intelligent and affectionate mother this reason is quite insufficient.... During the first year the baby is building up tissues and organs that are to last him throughout life; and these will work well or ill according to the degree of perfection and precision of structure which they attain at the beginning. And this depends to an immense extent upon the suitability of the food, not only to be digested, but to be absorbed, and then to be assimilated and organized. "So mysterious are the properties of the molecules of albumen and fat, when once they have been thrown into the whirl of the living organism, that we must strive to deviate as little as possible from the exact forms given to us in nature, if only because we do not know what remote effects might result from the deviations. If nature provides the albumen of milk and a living fluid, we cannot expect the same results from any other albumen, or from long dead organic matter, as condensed milk." The farinaceous foods have value, but they cannot replace good milk, which should be almost the sole food of the child to at least the age of ten months, and the principal nutrient to the age of two years.