A CLINICAL AND CHEMICAL STUDY OF BUTTER SOUP FEEDING IN INFANTS

Since the appearance of Czerny and Kleinschmidt's article in the Jahrbuch für Kinderheilkunde for 1918, describing their new butter-flour mixture for infants and their experience in its use, many contributions on the subject have appeared in the German periodicals, particularly the Jahrbuch für Kinderheilkunde and the Zeitschrift für Kinderheilkunde. The only extensive articles in English are those by Crozer Griffith¹ and by Graeme Mitchell.² All, with the exception of one each by Stolte³ and Zielaskowski,⁴ are mainly clinical discussions and report no metabolism observations. Most of these writers give their experience with feeding from twenty to fifty children on this food for varying lengths of time. For the type of children for whom it is indicated there is almost unanimous agreement that the use of the C-K butter-flour mixture brings about rapid and uniform weight gain, improvement in color of the skin and in turgor, deposition