ous balsamic part of milk, and to deprive
it of this is to render it less nourishing, and less easy of digestion,
than in its pure state. In some particular cases skimmed milk may be
preferable, but it may be adopted as a general rule, that new milk is
the wholesomest and the best. If it stands any time before it is used,
instead of taking off the cream, it should be mixed in with the milk.
Boiling the milk, if it be only a little, fixes it, and entirely alters
its qualities. As a proof of this, it will not afterwards afford any
cream, but merely a thin skin. In this state it is hard of digestion,
and therefore apt to occasion obstructions. It is most proper for food
in its natural state, or when only scalded.--One of the first and
simplest preparations for infants is Bread Pap, made by pouring scalding
water on thin slices of good white bread, and letting it stand uncovered
till it cools. The water is then drained off, the bread bruised fine,
and mixed with as much new milk as will make it of a tolerable
consistence. It is then warm enough for use, without setting it upon the
fire. Sugar is very commonly put into this pap, but it is much better
without it. The palate of the child will not require sugar in any kind
of food, till habit makes it familiar.--Egg Pap is another suitable
article for young children. Set a quart of spring water on a clear brisk
fire. Mix two spoonfuls of fresh fine flour with the yolks of two or
three eggs well beaten, adding a little cold water. When the water is
ready to boil, stir in the batter before it boils, till of a sufficient
thickness. Then take it off the fire, add a little salt, pour it into a
basin, and let it cool of itself till it become about as warm as milk
from the cow. If eggs cannot be procured, a small piece of butter may be
added with the salt, and stirred in gently till well mixed, to prevent
its oiling. Eggs however are to be preferred. This food is extremely
wholesome, affords real nourishment, opens all the passages, breeds good
blood and lively spirits, is pleasant to the palate, and grateful to the
stomach. The frequent use of it purifies the blood and all the humours,
prevents windy distempers and griping pain, both of the stomach and
bowels. From all the ingredients bearing a resemblance to each other, no
predominant quality prevails, so that it may justly claim the first
place amongst all spoonmeats or paps, and as food for infants it is next
to the milk of the brea