Prof. Liebreich recommends the following:

Heat one quart of milk with one pound of sugar, and, when the sugar is dissolved, continue the heat at a boiling temperature for about ten minutes.

Now cool it well, and then add, slowly stirring, a solution of one ounce of gelatin in a cupful of water. Next add the juice of three or four lemons, and three wineglassfuls of wine or brandy. Set in a cold place. The milk must be quite cold before the other ingredients are added, as it would otherwise curdle.

At the expiration of six months the milk should be given undiluted. An infant's food should always be raised to the temperature of 95° Fahr. Regularity in the time of feeding is of very great importance: for the first six weeks, every two hours, and subsequently, every three hours.

Prof, Frankland proposes the following method of converting cow's milk into a milk having the same composition as human milk. It has much to recommend it, and hence the author invites the attention of his readers to the process of preparation:

"Allow one third of a pint of new milk to stand for twelve hours, remove the cream, and add to it two thirds of a pint of new milk as fresh from the cow as possible. Into the one third of a pint of the blue milk left after the abstraction of the cream, put a piece of rennet about an inch square. Set the vessel in warm water till the milk is fairly curdled, which requires from five to fifteen minutes, the rennet being removed as soon as curdling commences, and put it into an egg-cup for future use, as it can be employed daily for a month or two. Break up the curd thoroughly and separate the whole of the whey, which should be rapidly heated to boiling, when a little more casein separates, and may be removed by straining; one hundred and ten grains of powdered milk is to be dissolved in this hot whey, and the sweetened fluid added to the two thirds of a pint of new milk."

By the foregoing process the cow's milk loses a portion of its casein and gains in sugar and salts.