Use either the cream mixture, the whey mixture, or the following:

2 Tablespoons of cow's milk. 4 Tablespoons of water. 1 Teaspoon of Mellin's food, 1/3 Teaspoon of milk-sugar.

1 To prepare whey: 1 pint of milk mixed with 1 teaspoon of liquid rennet. Set in a warm place until the curd is formed; then break the curd and put it into a cloth or a wire strainer to drain.

From the Sixth Week to the Sixth Month

Water and milk in equal quantities, with a little cream and milk-sugar, and some attenuant, such as Mellin's food or barley jelly.1

2 Tablespoons of cow's milk. 2 Tablespoons of water. 1 Tablespoon of cream.2 1 Teaspoon of Mellin's food. 3/8 Teaspoon of sugar.

The above proportion to be maintained, but the amount to be varied according to the age of the babe.

If at any time this disagrees, use instead Biedert's cream mixture or the whey mixture. "When both of these fail it may be necessary to peptonize the food.

To peptonize milk :

No. 1

2 Tablespoons of milk.

2 Tablespoons of water.

1 Tablespoon of cream.

1 Small measure of peptogenic milk powder.

Put all into a clean porcelain-lined saucepan and heat it, stirring slowly until the mixture boils: this should not require more than ten minutes.

No. 2

A special preparation for sick or feeble infants, or those suffering from indigestion.

1 To make barley jelly: Boil two tablespoons of pearl barley in a pint of water for two hours. Strain. It will form a tender jelly.

2 The condensed cream of the Highland Co. may be used when other cream cannot be obtained.

2 Tablespoons of milk.

2 Tablespoons of water.

1 Tablespoon of cream.

1 Small measure of peptogenic milk powder.

Put all into a bottle, shake it well, place it in a bath or kettle of hot water of a temperature of 115° Fahr. (so hot that the hand cannot be borne in it long without discomfort), and keep it at that temperature for exactly thirty minutes; then pour it into a saucepan, and heat quickly to the boiling point. By this method a very thorough predigestion takes place. The process should be stopped before the bitter taste is developed.

The Feeding Of Children From The Sixth To The Tenth Month

Increase the proportion of milk and of Mellin's food, or other attenuant used.1

4 Tablespoons of cow's milk. 3 Tablespoons of water. 1 1/2 Teaspoons of cream. 1 Tablespoon of Mellin's food. 1/2 Teaspoon of milk-sugar.

Boil the water, then add the milk, Mellin's food, cream, and sugar, or put all together in a feeding-bottle, place in a kettle of water heated to 190° Fahr., and keep it at that temperature for one hour.2 This amount is only a general rule, and may, of course, be varied according to the age and individual need of the child. The proportion of the ingredients should, however, not be changed.

1 Malted milk, Nestle"'s food, Ridge's food, Imperial Granum, or barley-flour, may be used as attenuants.

2 Enough for the whole day may be made by multiplying the rule by eight, dividing the quantity into eight bottles, and sterilizing all at once. Keep in a cool place until needed.