Quick Process

Put one ounce of pure cold water into a tumbler, dissolve it in quarter of the contents of a Fairchild's peptonizing tube; stir this for a minute, add four ounces of milk that has been heated to 980 Fahr., stir and use immediately, sipping slowly.

Cold Process

When warm peptonized milks are objectionable, use the cold process. Select a clean quart fruit jar, put in the contents of a Fairchild's peptonizing tube, add one gill of cold water, stir carefully for at least two minutes, then add one pint of sweet milk; screw the top on the jar and shake thoroughly. Stand the jar in the top of the refrigerator, next to the ice. Do this about one hour before feeding time. When needed, shake the jar again, pour out the required portion and use the same as ordinary milk. Keep the remaining quantity next to the ice.

Partially Peptonized Milk

Put into a glass jar the contents of one of Fairchild's peptonizing tubes, add one gill of cold water, stir a minute and add a pint of sweet, fresh milk; stand the jar in a saucepan of cold water, stir constantly until the water surrounding the jar boils, then stand aside to cool. When cold pour this carefully into a clean receptacle and put it in the ice chamber. Shake the bottle each time before pouring out the required portion.

This may be served cold or hot, as the case may require, and according to the physician's orders. If this is carefully prepared it is much more palatable than ordinary peptonized milk.

Peptonized Milk

Put the contents of one of Fairchild's peptonizing tubes in a clean quart jar, add one gill of cold water, stir one minute, add a pint of fresh, sweet milk, screw the top on the jar and shake until thoroughly mixed. Place the bottle in a saucepan of warm water, about 150o Fahr., keep it there for ten minutes, then remove the bottle and place it near the ice. The degree of digestion required may be regulated by the length of time that the jar is kept in the warm water. Sometimes five minutes will answer; where more thoroughly digested milk is required ten or fifteen minutes is sufficient.

Peptonized Gruel

Milk gruels may be peptonized according to the preceding recipe. Arrowroot, German flour gruel are perhaps the best of the farinaceous materials to be chosen.

Peptonized Milk With Carbonated Or Effervescing Waters

Fill the glass half full of the peptonized milk, add two or three tablespoonfuls of shaved ice (if the ice is pure), and fill the glass from a siphon of the effervescing waters.

The following recipes for digested and partly-digested foods are printed by permission of Fairchild Brothers and Foster, and are intended for Fairchild's Peptonizing Tubes, their Essence of Pepsin and other digestive ferments.