ing until it reaches the necessary degree of heat. The
bottle should be closely covered _immediately_ after with absorbent
cotton or cotton batting in order to prevent other germs getting into
the milk.

PASTEURIZED MILK.

The difference between pasteurizing and sterilizing is only in the
degree of heat to which the milk is subjected. In pasteurizing, the
milk is kept at a temperature of 170 deg. F. from 10 to 20 minutes. This
is considered a better method for treating milk which is to be given
to young children, as it is more easily digested than sterilized milk.
All milk should be sterilized or pasteurized in warm weather,
especially for children.

CHEESE.

Cheese is one of the most nutritious of foods, and when meat is scarce
makes an excellent substitute, as it contains more protein than meat.
Cheese is the separated casein of milk, which includes some of the
fats and salts.

EGGS.

Eggs contain all the ingredients necessary to support life. Out of an
egg the entire structure of the bird--bones, nerves, muscles, viscera,
and feathers--is developed. The inner portion of the shell is
dissolved to furnish phosphate for the bones. The composition of a
hen's egg is about as follows (Church):--

----------------------+------------++---------------------+------------
| White--In || | Yolk--In
| 100 parts. || | 100 parts.
----------------------+------------++---------------------+------------
Water | 84.8 || Water | 51.5
Albumen | 12.0 || Casein and albumen | 15.0
Fat, sugar, | || Oil and fat | 30.0
extractives, etc. | 2.0 || Pigment |
Mineral matter | 1.2 || extractives, etc. | 2.1
| || Mineral matter | 1.4
----------------------+------------++---------------------+------------

The albumen--or the "white"--of an egg is greatly altered by cooking.
When heated beyond boiling point it becomes a very indigestible
substance. Eggs cooked at a temperature of about 170 deg. F., leaving the
whites soft, are easily digested. A raw egg is ordinarily digested in
1-1/2 hour, while a baked egg requires from 2 to 3 hours. Eggs _baked_
in puddings, or in any other manner, form one of the most insoluble
varieties of albumen.

GELATIN.

Gelatin is