(a) Dip upper 1/2 ounce from each of two quart bottles of milk, sixteen hours standing. (6) Dip upper 1/2 ounce from each of three quart bottles of milk, sixteen hours standing, (c) (et seq.) Dip quantity from one quart bottle of milk, sixteen hours standing.

In the above the strengthening is more gradual than in the General Formulas.

Dr. Henry Dwight Chapin also recommends top-milk feeding. He uses the purest obtainable milk, taken from a herd of cows and bottled and cooled as quickly as possible. Upon delivery such milk shows a distinct layer of cream in the neck of the bottle. He writes:

"For young infants, remove from the top of a quart bottle all the cream and enough milk to make nine ounces, and mix in a pitcher or bowl for dilution. This is called nine-ounce top milk. (Fat to proteids, three to one).

"For the older infants, remove from the top of a quart bottle all the cream and enough milk to make sixteen ounces (one pint) and mix in a pitcher or bowl for dilution. This is called sixteen-ounce top milk. (Fat to proteids, two to one).

"For young infants, one part of the nine-ounce top milk should be mixed with three to eight parts of the diluent, and one part of sugar added to twenty to thirty parts of food; granulated or milk sugar may be used.

"For older infants, one part of the sixteen-ounce top milk should be mixed with one to two parts of the diluent, and one part of sugar added to twenty to thirty parts of food; granulated or milk sugar may be used.

" In every instance begin on a weak mixture and gradually decrease the dilution."

The following table, given by Dr. Chapin, shows the simplicity of preparing food by his method, and indicates the quantities and dilutions ordinarily required. Each mixture can be prepared from one quart of milk:

Progressive Increase Of Quantity And Strength Of Mixtures

* Diluent may be water, plain cereal gruel, or dextrinized gruel.

+ Two level tablespoonfuls of granulated sugar or three of milk sugar equal about one ounce; either may be used.

To make cereal gruel, beat up one or two heaped tablespoon-fuls of barley, wheat, or rice flour, or double the quantity of rolled oats, with enough cold water to make a thin paste. Pour on a quart of boiling water, and boil (preferably in a covered double boiler) for at least fifteen minutes.

To dextrinize, after cooking place the boiler in cold water and when the gruel is cool enough to be tasted without burning the tongue, add one teaspoonful of diastase solution and stir. When the gruel becomes thin, strain, add salt, and cool.