in bottled milk, and it may stand
much longer.

How should top-milk be removed? Skim carefully off with a spoon, or cream-
dipper (specially prepared) holding one ounce. It may be taken off with a
glass or rubber syphon, never pour it off.

How can ten per cent top-milk be obtained from the different kinds of
cow's milk? From rather poor milk (three to three and one half per cent
fat) remove the upper eight ounces from a quart.

How can it be obtained from good average milk (four per cent fat?) Remove
the upper eleven ounces or one-third.

From rich Jersey milk (five and five one-half per cent fat)? By removing
sixteen ounces or upper one-half from the quart.

How is seven per cent top-milk obtained? 1. By removing the upper eleven
ounces or one-third of a quart from poor milk. 2. By removing the upper
half from average milk. 3. By removing two-thirds or about twenty-two
ounces from rich Jersey milk. As stated before the seven per cent and ten
per cent are the two kinds generally used.

If top-milk is treated in this way, is it like the human milk? The
proportion of the fluids and solids are about the same, but the elements
are different. The curd (albuminous element) is still different in
structure and action from the same element in human milk. The curd of
human milk when it is met by the gastric juice in the stomach coagulates
in minute particles, and the pepsin acts upon this very readily, but the
curd of cows' milk being much coarser and firmer coagulates under these
conditions, into large hard clots or masses, and these are quite
indigestible if the child's stomach is sour from an under amount of acid
being present.

[580 MOTHERS' REMEDIES]

How can we prevent this? By adding some bland and nonirritating substance
to the milk which will mingle with the particles of curd and separate them
until the gastric juice can act upon each separate particle and digest it.

What can we use for this purpose? Barley or oatmeal water or gruel is
best.

What is cream? It is the part of the milk containing the most fat.

How is cream now obtained? By skimming after it has stood for twenty-four
hours, "gravity cream"; by a separator, and it is then known as
"centrifugal cream"; (most of the cream now sold in cities is "centrifugal
cream").

How much fat has the usual "gravity cream?" Sixteen to twenty per cent.

How much fat is contained in cream removed from the upper one fifth of a
bottle of milk? About sixteen p