MALT-EXTRACT

«@ sivupy liquid, nutritious and invigorating, obtained by the maceration and digestion of malt, generally barley malt, followed by filtration and concentration—at a low temperature, or in vacuo, in order to preserve the diastase enzymes of the malt. It should contain 50 to 55% of maltose, or malt-sugar, about 5% protein, and about 2% diastase. Malt-extract in moderate quantities—a_ tablespoonful or two at a time—is, to many people, a pleasing way of increasing the carbohydrates in the diet.