ottles and full directions; a tin one, at a cost of
$3.50, and a copper one, which is much more durable, for $7.00.

[6] Obtained at the same prices from any of the Walker-Gordon
milk laboratories.

_How should milk be cooled after pasteurizing?_

Always by placing the bottles in cold water, so as to cool them
rapidly; never by letting them stand at the temperature of the room,
or by placing them, when warm, in an ice box.

_Why is this precaution necessary?_

Cooling in the air or in an ice box requires from two to four hours,
and during that time a great many of the undeveloped germs may mature
and greatly injure the keeping properties of the milk. In the cold
water, milk can be cooled in from ten to twenty minutes if the water
is frequently changed, or if ice is added to the water.

MODIFIED MILK OF THE MILK LABORATORIES

_What is "modified milk" of the milk laboratories?_

It is milk containing definite proportions of the fat, sugar,
proteids, etc., put up usually according to the prescription of a
physician, who indicates how much of the different elements he
desires. The most reliable are the laboratories of the Walker-Gordon
Company, which has branches in many of the large cities of the United
States.

This is an excellent method of having milk prepared since it can be
done with greater care and cleanliness than are possible in most
homes. It is besides a great convenience if circumstances make it
impossible to prepare the milk properly at home.

The laboratory should be used for infant feeding only by one who is
somewhat familiar with this method of ordering milk.

PEPTONIZED MILK

_What is peptonized milk?_

Milk in which the proteids (curd) have been partially digested.

_How is this accomplished?_

By the action of a peptonizing powder which is composed of a digestive
agent known as the extractum pancreatis and bicarbonate of soda, which
is added to the plain or diluted milk. This is sold in tubes or in
tablets, and it is the active ingredient of the peptogenic milk
powder.

_Describe the process._

The plain or modified milk is placed in a clean glass jar or bottle,
and the peptonizing powder, which is first rubbed up with a
tablespoonful of the milk, is added and the bottle shaken. The bottle
is then placed in a large pitcher or basin containing water kept at
the temperature of about 110 deg. F., or as warm as the hand can bear
comfortably, and left for ten to twenty m