Unless the amount of sugar is now reduced, what occurs? There follow
frequently watery, splashy stools with much gas and foul odors.

Is cane or granulated sugar safe to use after six months? It does not
usually produce so much trouble later on.

Suppose milk sugar produces irritation? The quantity used should be
reduced to one ounce to twenty-five ounces of food or even less for a
short time.

As a rule should milk sugar be preferred the first six months? Yes.

What are the best grades of milk sugar? Merck's, Mallinkrotz's, or
Squibb's.

Is sugar added to sweeten and make the milk palatable? No; although it
does that, its use is to furnish one of the needed elements for the growth
of the baby, and it is required by young infants in the largest quantity.

How do we know that this is true? Because in good mothers' milk the amount
of sugar is greater than that of the fat, proteids, and salts combined.

As cows' milk has nearly three times as much proteids (curds) and salts as
mothers' milk, how can these be diminished? By diluting the cows' milk.

How much should cow's milk be diluted for a very young infant? Diluted
twice will give almost the same proportion of proteids present as in
mothers' milk, but as the proteids of cows' milk are so much harder for
the infant to digest, the milk should, in the beginning, be diluted five
or six times for most infants.

[ALL ABOUT BABY 579]

Does the diluted cows' milk with lime-water and sugar added resemble
mothers' milk? No; for this mixture does not contain enough fat.

How can this be remedied? By increasing the fat in the milk before it is
diluted.

How is this done? By adding top milk or milk and cream.

What is the top-milk? It is the upper layer of milk, one-third or one-half
of milk removed after it has stood a certain number of hours,--six to
eight hours.

How is the strength of the top-milk measured? By the fat it contains. A
ten per cent milk contains a ten per cent of fat; a seven per cent milk
contains a seven per cent of fat.

Are these strengths used for infant feeding? Yes, they are most used.

What increases the percentage of fat in the top-milk? 1. The longer time
it stands. 2. Manner of its removal. 3. Number of ounces removed. 4.
Thickness of the milk used.

When is top-milk removed? If milk is fresh from the cow or before the
cream has risen, is bottled and rapidly cooled, it may be removed in four
hours. It does not make much difference