Sucrose . . . . . . . . . . . | | | 15.0| | | |
| | | | | | |
Fat in the form of: | | | | | | |
Lard . . . . . . . . . . . | 15.0| 27.0| 30.0| 24.0| 24.0| 28.0| 25.0
Butter fat . . . . . . . . . | | | | | | |
Egg yolk fat . . . . . . . . | | | | | | |
Cod liver oil . . . . . . . . | 18.0| 6.0| | | | |
| | | | | | |
Salts in the form of: | | | | | | |
Salt mixture I . . . . . . . | | | 2.5| | | |
or Artificial protein-free | | | | | | |
milk (Mixt. IV) . . . . . . | 4.0| 4.0| | 4.0| 4.0| |
or Protein-free milk . . . | | | | | | 28.0| 28.0
| | | | | | |
Roughage in the form of: | | | | | | |
Agar-agar . . . . . . . . . . | | | 5.0| | | |
_______________________________|_____|_____|_____|_____|_____|_____|_____
| | |
| | | Fed Daily
| | |_____________________________
"B" vitamine in the form of: | | | | | | |
| | | 0.2 | 0.4 | 0.2 | 0.04|
| | | to | gram| to | gram|
Dried brewers' yeast | | | 0.6 | | 0.6 | |
| | | gram| | gram| |
_______________________________|_____|_____|_____|_____|_____|_____|_____
| | | | | | |
Total . . . . . . . . . . . . |100.0|100.0|100.0|100.0|100.0|100.0|100.0
_______________________________|_____|_____|_____|_____|_____|_____|_____