Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1885-05-09
MALT AS FOOD.
4 Hint that May be of Value TO Dyspep-
tics.

tics.
J. Miner Fothergill, N. D., says in the
London Lopcet: " Matt as food has great
future before il. In the process of mailing
(which is a rapid germination) distinct
change is brought about in the seed. BY
the action of the diastasc the insoluble
starch is converted into soluble deXtrine,
which goes sweet III the mouth, so near
maltese is it. The malt-combings, which
are too rich in albuminOidS for the bewers
purposes, are useful when malt IS looked
at as a food. Malt contains deXtrine, (some
diastasel, soluble albumin0ids, and phos-
pilates. and when ground is all admirable
food, while it is not expensive Its taste is
pleasant 1t can be made into pudding
with an egg and some milk, and as such is
palatable. Ii can be made a constituent of
a milk pudding with advantage. When the
brewer mashes his malt with hot water the
diastasc remaining IN the malt converts the
dextrine into maltese, which the yeast
next added breaks up into alcohol and
carhonic acid gas. The best white malt is
not heated TO more than 1902 as the diaStase
is acted upon injuriously by heat above
that point Maltese is Il sugar which
does not readily undergo the acetous fer
muntation, and. therefore, as Dr. Mitchell
Bruce points out in his Materia Medica
and Therapeutics, will not give rise to
acidity and dyspepsia. This is 4 great
matter n the cane sugar the cook adds to
Stewed fruit and milk buildings readily I'M
dcTeoes the acetous fermentation in many
stomachs The layulose sugar of fruit,
like maltese, readily undergOes the alco-
hOlic but not the acetous fermentation.
Maltese being less powerfully sweet than
care sugar. greater quantity is necessary
to sweeten the pudding. If the raw starch,
semolina, sago, or tapiOca, be first put in
the dish by itself, and placed in the oven
for an hour taking care not to have II burnt
by the oven being too hOtl not only are the
starch cells cracked, but a certain CONVEX
sion Of the starch into deXtrinc takes place.
II 10 this then be added an equal quantity
OF ground malt and some hct milk poured
on, and the dish he allowed to stand a few
minutes before being put into the oven
again. the diaS;ase of the malt acts upon
the farina and converts it into dCxtriuc and
m<ose. DeXtrine and maltese being sol
uble, The pudding is very thin. Such
pudding Is admirably adapted
for iuvaIidS and dvspeptics, rs re-
qu;riug scarcely any digestion in the
body. For those with whom ordinary milk
puddings produce acdity, such apudding is
specially suitable. Ground malt may be
added 10 fresh milk, and forms an admir-
able food in cases Of acute disease. Baked
-four perhaps goes better with meat broths,
to which it gives high food value. well
baked hour requires.but touch of saliva to
rcudcrer it soluble, and added 10 meat
| broths and gravy soups, renders them very
nutitive.} Malt, being sweet, goes better
with milk. or apple-water, Or tamarind-
water, or lemonade, ahd gives us i food
which. being all but independent of the d.
gcstive act, can be most uscfully employed
in the sick room. Beef-tea (Which alone is
scacely food and miik-and- water
pail upon the palate Of the sick person, who
The adoption Of ground malt as a food viii
solve for US one Of two knotty question.
connected with feeding people when the li-
gestiye power is feeble Drinks ike lemon
ade made with malt instead OF cane sugar
would not only so sour in the mouth enc
! stomach, but would contain some phos