ers. A single
size holding eight ounces is quite sufficient for use during the first
year. All complicated bottles are bad, being difficult to clean. One
should have as many bottles in use as the child takes meals a day.

_How should bottles be cared for?_

As soon as they are emptied they should be rinsed with cold water and
allowed to stand filled with water to which a little bicarbonate of
soda has been added. Before the milk is put into them they should be
thoroughly washed with a bottle brush and hot soap-suds and then
placed for twenty minutes in boiling water.

_What sort of nipples should be used?_

Only simple straight nipples which slip over the neck of the bottle.
Those with a rubber or glass tube are too complicated and very
difficult to keep clean. Nipples made of black rubber are to be
preferred. The hole in the nipple should not be so large that the milk
will run in a stream, but just large enough for it to drop rapidly
when the bottle with the nipple attached is inverted.

_How should nipples be cared for?_

New nipples should be boiled for five minutes; but it is unnecessary
to repeat this every day as they soon become so soft as to be almost
useless. After using, nipples should be carefully rinsed in cold water
and kept in a covered glass containing a solution of borax or boric
acid. At least once a day they should be turned wrong side out and
thoroughly washed with soap and water.

_What sort of cotton should be used?_

The refined non-absorbent cotton is rather better for stoppering
bottles, but the ordinary absorbent cotton will answer every purpose.

_Which is better, the Bunsen burner or the alcohol lamp?_

If there is gas in the house, the Bunsen burner is greatly to be
preferred, being cheaper, simpler, and much safer than the alcohol
lamp. If the lamp is used, it should stand upon a table covered with a
plate of zinc or tin, or upon a large tin tray. The French pattern of
alcohol lamp is the best.

_Give the directions for preparing the food according to any of the
above formulas._

The nurse's hands, bottles, tables, and all utensils should be
scrupulously clean. First dissolve the milk sugar in boiling water,
filtering if necessary. Then add the milk and cream and lime-water,
mixing the whole in a pitcher. A sufficient quantity of food for
twenty-four hours is always to be prepared at one time. This is then
divided into the number of feedings required for the day, each feeding