Make each bottle of food as follows:

Cream...................

Milk....................

Water...................

Peptogenic milk powder... .

1 tablespoonful (fld. oz. 1/2). 5 tablespoonfuls (fld. oz. 21/2). 4 tablespoonfuls (fld. oz. 2 ). 1 level teaspoonful.

After mixing, heat cautiously over a flame for six minutes, stirring constantly with a food thermometer, being very careful that the temperature of the mixture is maintained between 115° and 120°F. Do not boil. Cool to 98°F. before administering.

Feed every two and one-half hours from 6 a.m. to 10 p.m.

In case each bottle cannot be prepared separately - by far the better way - the whole quantity for each day may be prepared in the morning as follows:

Cream.....................

Milk......................

Water.....................

Peptogenic milk powder......

8 tablespoonfuls (fld. oz. 4). 40 tablespoonfuls (fld. oz. 20). 32 tablespoonfuls (fld. oz. 16).

8 level teaspoonfuls.

Heat slowly, so as to bring to a full boil at the end of ten minutes; fill eight graduated nursing bottles to the 5-oz. mark, cork with cotton, and place in nursery refrigerator; heat to 98°F. at time of administration.

To return to unpeptonized diet, gradually reduce the time of heating, and finally replace the milk powder by sugar of milk and salt.

A mixture stronger than 2 parts of milk to 1 part of water is difficult to predigest without curdling, especially if the milk be of more than ordinarily good quality.