 But, as Dr. Roberts points out, in order to make this ferment operative it must not be taken after a meal is over. Rather it should be added to the various forms of milk porridge or puddings before they are taken into the mouth. About this there exists...  The Medical World - Page 691887Full view - About this book
 | 1843 - 148 pages
...deficient in quantity or impaired in power, wo add tho artificial diastase " maltine." But, as Dr. Eoberts points out, in order to make this ferment operative it must not be taken after a meal is over. Eathcr it should be added to the various forms of milk porridge or puddings before they are taken into... | |
 | 1887 - 810 pages
...deficient in quantity or impaired in power, we add the arti.'cial diastase, MALTINE. But, as Dr. Rober s points out, in order to make this ferment operative,...must not be taken after a meal is over. Rather it s ould lie added to the various forms of milk porridge or puddings before they are taken into the mouth.... | |
 | 1881 - 670 pages
...in quantity or impaired in power, we add the artificial diastase "malt extract." But, as Dr. Roberts points out, in order to make this ferment operative...the mouth. About this there exists no difficulty. Malt extract is a molasses-like matter and mixes readily with the milk, gruel, etc., without interfering... | |
 | 1881 - 520 pages
...deficient in quantity or impaired in power, we add the artificial diastase "maltine." But, as Dr. Roberts points out, in order to make this ferment operative...difficulty. Maltine is a molasses-like matter and mixes readily with the milk, gruel, etc., without interfering either with its attractiveness, or its... | |
 | 1881 - 406 pages
...quantity or impaired in power, we add the artificial diastase "maltine." But, as Dr. Roberts poims out, in order to make this ferment operative it must...difficulty. Maltine is a molasses-like matter and mixes readily with the milk, gruel, etc., without interfering either with its attractiveness in appearance,... | |
 | 1881 - 614 pages
...diastase " maltine." But, as Dr. Roberts points out, in order to make this ferment operative it must be taken after a meal is over. Rather it should be...difficulty. Maltine is a molasses-like matter and mixes readily with the milk, gruel, etc., without interfering either with its attractiveness in appearance... | |
 | 1881 - 628 pages
...guilty of an act of such gross impropriety and indelicacy as the statements referred to would imply." meal is over. Rather it should be added to the various...difficulty. Maltine is a molasses-like matter and mixes readily with the milk, gruel, &c., without interfering either with its attractiveness in appearance,... | |
 | 1884 - 926 pages
...grant a charter to the United States Medical College of New York City. The London Practitioner says : should be added to the various forms of milk porridge...About this there exists no difficulty. Maltine is a molasses like matter and mixes readily with the milk, gruel, etc., without interfering either with... | |
 | 1882 - 1210 pages
...deficient in quantity or impaired in power, we add the artificial diastase " maltine." But, as Dr. Roberts points out, in order to make this ferment operative...difficulty. Maltine is a molasses-like matter, and mixes readily with milk, gruel, etc., without interfering either with its attractiveness in appearance... | |
 | 1882 - 592 pages
...deficient in quantity or impaired in power, we add the artificial diastase " maltine." But, as Dr. Roberts points out, in order to make this ferment operative...difficulty. Maltine is a molasses-like matter and mixes readily with the milk, gruel, &c., without interfering either with its attractiveness in appearance,... | |
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