vercoming this?_

By increasing the fat in the milk before dilution. It may be done by
using top-milk or a mixture of milk and cream.

_What is top-milk?_

It is the upper layer of milk removed after standing a certain number
of hours in a milk bottle, glass jar, or any tall vessel with straight
sides. It contains most of the cream and some of the milk just below.

The strength of the top-milk is measured by the fat it contains--e.g.,
a 10-per-cent milk contains 10 per cent fat; 7-per-cent milk contains
7 per cent fat, etc. These are the two strengths of top milk most used
in infant feeding.

_On what does the percentage of fat in top-milk depend?_

1. On the length of time the milk has stood.

2. On the manner in which the top-milk is removed.

3. On the number of ounces removed.

4. On the richness of the milk used.

Unless these are known it is impossible to say even approximately how
strong in fat the top-milk is.

_When and how should top-milk be removed?_

If milk fresh from the cow, or before the cream has risen, is put into
bottles and rapidly cooled, the top-milk may be removed in as short a
time as four hours. In the case of bottled milk it makes little
difference if it stands a longer time, even until the next day. The
best means of removing it is by a small cream-dipper[2] holding one
ounce; although it may be taken off by a spoon or siphon. It should
not be poured off.

[2] Obtained from any of the Walker-Gordon milk laboratories,
from James Dougherty, No. 411 West 59th Street, New York, and
from many druggists. Price, 20 cents.

_How can we obtain a 10-per-cent top-milk with the different kinds of
cow's milk?_

From a rather poor milk (containing 3--3-1/2 per cent fat) by removing
the upper eight ounces from a quart, or one fourth.

From a good average milk (containing 4 per cent fat) by removing the
upper eleven ounces from a quart, or about one third.

From a rich Jersey milk (containing 5--5-1/2 per cent fat) by removing
the upper sixteen ounces, or one half.

_How can we obtain a 7-per-cent top-milk with the different kinds of
cow's milk?_

From a rather poor milk, by removing the upper eleven ounces from a
quart, about one third.

From a good average milk, by removing the upper sixteen ounces, or one
half.

From a rich Jersey milk, by removing the upper twenty-two ounces, or
about two thirds.

[Illustration: The percentage of fat in the different layers of mil