This process is simple and can be done easily and efficiently in any kitchen, with the ordinary utensils found there, provided they are used only for this purpose. Cleanliness must be strictly observed. Wash and scald the utensils each time before using; rinse them with boiling water, but do not wipe them. Towels hanging in the kitchen or pantry are apt to hold particles of dust, and will contaminate the milk. Before beginning, read carefully all the directions, and get out all the necessary utensils. See that the nursing bottles are perfectly clean; they should have round bottoms and be kept in a basket or stand made for the purpose. The bottles should be scalded immediately after each feeding, and filled with boric acid or a solution of baking soda made by adding a level tea-spoonful to a pint of water. When ready to fill the bottles with milk, pour the solution out and rinse with cold-boiled water. The nipples used should be of good quality black rubber. They should be kept scrupulously clean, turned inside out and washed every day, scalded and kept, when not in use, in a solution of boric acid, in a fruit jar used for no other purpose. Do not use the soft nipples, or any form of nipples fastened to a tube or bone shield.

Prepare enough milk at one time to last for the entire twenty-four hours. If the weather is warm and there is no ice at hand, the milk must be pasteurized.

Purchase good, pure milk in a sealed quart bottle, and allow it to stand for three or four hours in a cold place, unless the cream has already risen to the top of the bottle when it is received. Remove the cap, and with a milk dipper that has been scalded, or a siphon, take off the upper half of the quart (16 oz.); the lower half will not be needed. In this quantity you have the necessary amount of fat and protein, but you have too much mineral matter and not enough sugar of milk. To correct this, add two level tablespoonfuls of sugar of milk (4/5 oz.) and a half pint (8 oz.) of cold boiled water; stir the mixture, pour it into the nursing bottles, fasten them with plugs of ordinary non-absorbent cotton, and place them at once in the refrigerator, preferably on the floor of the refrigerator, with no other food. At feeding time take out one bottle and stand it in a saucepan of hot water sufficiently long to warm it to 980 Fahrenheit. Remove the cotton plug, put on the nipple, turn the bottle upside down to see if the milk flows readily, and it is ready for feeding. Do not allow the nurse or caretaker to put the nipple in her own mouth to see if it is warm enough; many an infant has been made ill by this slovenly method.

As the child grows older increase the proportion of the "top milk." At the end of the fourth month it should be necessary to use the "top milk" from a second quart of milk, or use one whole quart of milk containing four per cent fat, and eight ounces of the "top milk" from the second quart, and eight ounces of cold boiled water. If undigested curds appear in the stools, add one tablespoon-ful of lime water to the day's feeding, at the time of preparation.

For the first two weeks, the infant may not take all the food at a feeding. If there is any left over throw it away; never think of using it the second time. If the infant is not satisfied after the feeding, speak at once to the physician; let him examine the strength of the milk and order it changed according to the requirements of the child. Food agrees when the child is comfortable and happy, free from colic and sour stomach, and is not constipated. After the infant has two or three teeth, if curds are vomited, or milk seems to- be undigested, add barley water in the place of plain water. If the child is constipated, use strained oatmeal water in the place of barley water, or German flour gruel, lightly cooked.

The intervals of feeding will be regulated by the physician. Otherwise the food needed during the twenty-four hours should be divided into nine two-hour feedings. If the baby is robust, perhaps eight feedings will be sufficient. During the second and third months the feedings are increased in size, and the number of feedings decreased. As the child grows older and stronger, four-hour feedings will be correct. Very small and rather delicate infants, who are apt to take a small quantity of food at a time, must be fed at shorter intervals. A healthy child of five months should sleep from eight in the evening until six next morning. The first feeding to be dropped is always the last feeding at night; do this as soon as possible.

Through the courtesy of the Gordon Walker Laboratories, the writer is able to give the following table as a guide to the correct quantity that the infant should get at each feeding.

Weeks of life

Amount fed in ounces

Fat

Percentages Sugar

Proteins

First..........

1 1/4

2.00

4.5

0.75

Second........

1 3/4

2.50

5.5

1.00

Third ..........

2

3.00

6.0

1.00

Fourth .........

2 1/4

3.00

6.0

1.00

Fifth ...........

2 3/4

3.25

6.5

1.00

Sixth ...........

3

3.25

6.5

1.25

Seventh ........

3

3.50

6.5

1.25

Eighth .........

3 1/4

3.50

6.5

1.25

Ninth ..........

3 1/2

3.50

6.5

1.25

Tenth ..........

3 1/2

3.50

6.5

1.25

Eleventh

3 1/2

3.50

6.5

1.25

Twelfth ........

3 3/4

3.50

6.5

1.25

Thirteenth.....

3 3/4

3.50

6.5

1.25

Fourteenth.........

4

3.50

6.5

1.25

Fifteenth.......

4 1/4

3.75

6.5

1.25

Weeks of life

Amount fed in ounces

Fat

Percentages Sugar

Proteins

Sixteenth..............

4 1/4

3.75

6.5

1.25

Seventeenth........

4 1/2

3.75

6.5

1.50

Eighteenth.......

4 1/2

3.75

6.5

1.50

Nineteenth...........

4 3/4

3.75

6.5

1.50

Twentieth............

4 3/4

3.75

6.5

1.50

Twenty-first .........

4 3/4

3.75

6.5

1.50

Twenty-second .

5

3.75

6.5

1.50

Twenty-third ...

5

3.75

6.5

1.50

Twenty-fourth ..

5 1/4

3.75

6.5

1.75

Twenty-fifth......

5 1/4

3.75

6.5

1.75

Twenty-sixth ...

5 1/2

375

6.5

1.75

Twenty-seventh .

5 1/2

4.00

6.5

1.75

Twenty-eighth ..

5 1/2

4.00

7.0

1.75

Twenty-ninth ...

5 3/4

4.00

7.0

1.75

Thirtieth .......

5 3/4

4.00

7.0

1.75

Thirty-first .....

6

4.00

7.0

1.75

Thirty-second ..

6

4.00

7.0

1.75

Thirty-third ....

6 1/4

4.00

6.5

1.75

Thirty-fourth ...

6 1/4

4.00

6.5

2.00

Thirty-fifth .....

6 1/4

4.00

6.5

2.00

Thirty-sixth .....

6 1/4

4.00

6.5

2.00

Thirty-seventh ..

6 1/2

4.00

6.5

2.00

Thirty-eighth ...

6 1/2

4.00

6.5

2.00

Thirty-ninth ....

6 1/2

4.00

6.5

2.00

Fortieth ..................

6 3/4

4.00

6.5

2.00

Forty-first.....

6 3/4

4.00

6.5

2.00

Forty-second ....

7

4.00

6.5

2.00

Forty-third....

7

4.00

6.5

2.25

Forty-fourth ....

7

4.00

6.0

2.50

Forty-fifth ...........

7

4.00

6.0

2.50

Forty-sixth.....

7 1/4

4.00

6.0

2.50

Forty-seventh.....

7 1/4

4.00

6.0

2.50

Forty-eighth -----.....

7 1/4

4.00

6.0

2.50

Forty-ninth ..........

7 1/4

4.00

6.0

2.75

Fiftieth ...............

7 1/4

4.00

6.0

2.75

Fifty-first .............

7 1/4

4.00

6.0

275

Fifty-second ....

7 1/4

4.00

5.5

3.00