se expected.

II. In formulas calling for a certain number of ounces of top-milk of
any given strength, the mistake is made of removing only the number of
ounces needed for the formula. The proper way is to remove the amount
required to secure a top-milk of the desired strength and then to take
of this the number of ounces needed in the formula.

III. A rich Jersey milk is used as if it were ordinary milk. The
formulas given in this book are chiefly calculated on the basis of a
good average milk which contains about 4 per cent fat. Many persons
have the idea that the richer the milk, the more rapidly the child
will gain in weight, and hence the superiority of such milk for infant
feeding. While it is true that some children taking a very rich milk
may, for a time, gain rapidly in weight, yet sooner or later, serious
disturbances of digestion are nearly always produced.

IV. The food is increased too rapidly, particularly after some
disturbance of digestion. If, in an infant three or four months old,
an attack of somewhat acute indigestion occurs, the food should seldom
be given in full strength before two weeks. The increase in the diet
should be made very gradually, the steps being made only one half
those indicated in the series of formulas on pages 70 and 71.
Otherwise it generally happens that the attack of indigestion is very
much prolonged and much loss in weight occurs.

V. When symptoms of indigestion occur, the food is not reduced rapidly
enough. Indigestion usually means that the organs are, for the time,
unequal to the work imposed. If the food is immediately reduced by one
half, the organs of digestion soon regain their power and the
disturbance is short. In every case the amount of reduction should
depend upon the degree of the disturbance.

PREPARATION OF COW'S MILK AT HOME

_What articles are required for the preparation of cow's milk at
home?_

Feeding-bottles, rubber nipples, an eight-ounce graduated measuring
glass, a glass or agate funnel, bottle brush, cotton, alcohol lamp or,
better, a Bunsen gas burner, a tall quart cup for warming bottles of
milk, a pitcher for mixing the food, a wide-mouth bottle for boric
acid and one for bicarbonate of soda, and a pasteurizer. Later, a
double boiler for cooking cereals will be needed.

_What bottles are to be preferred?_

A cylindrical graduated bottle with a rather wide neck, so as to admit
of easy washing, and one which contains no angles or corn