k
of good average quality.]

_What is cream?_

Cream is often spoken of as if it were the fat in milk. It is really
the part of the milk which contains most of the fat. It differs from
milk chiefly in containing much more fat.

_In what ways is cream now obtained?_

(1) By skimming, after the milk has stood usually for twenty-four
hours? this is known as "gravity cream." (2) By an apparatus known as
a separator; this is known as "centrifugal cream"; most of the cream
now sold in cities is of this kind. The richness of any cream is
indicated by the amount of fat it contains.

The usual gravity cream sold has from 16 to 20 per cent fat. The cream
removed from the upper part (one fifth) of a bottle of milk has about
16 per cent fat. The usual centrifugal cream has 18 to 20 per cent
fat. The heavy centrifugal cream has 35 to 40 per cent fat.

FOOD FOR HEALTHY INFANTS[3]--THE EARLY MONTHS

[3] The directions and formulas given in the following pages
are intended only for guidance in feeding children who
are not suffering from any special disturbance of digestion;
directions for such conditions are given in a later chapter.

_What are the most important points to be remembered in modifying
cow's milk for feeding during the early months?_

That of the different ingredients of milk the sugar is most easily
digested; the fat is next; while the proteids are the most difficult.

_What relation should the fat bear to the proteids during this
period?_

For most infants with good digestion the best results are obtained
when the fat is three times the proteids. However, this is not true of
all. There are many healthy infants who are unable to digest this
proportion of fat, and who do much better when the fat is made only
twice the proteids.

_How can one obtain formulas in which the fat is three times the
proteids?_

By using for dilution a 10-per-cent milk (i.e., milk containing 10 per
cent fat) which serves as the primary formula from which all the other
formulas of this series are derived.

In 10-per-cent milk the fat is just three times the proteids.

_How can one get the 10-per-cent milk?_

(1) As top-milk, as described on page 64; or, (2) by mixing equal
parts of plain milk and ordinary cream (containing about 16 per cent
fat); (3) from any of the milk laboratories it may be ordered
directly.

_Is it better to obtain the 10-per-cent milk by using a mixture of
milk and cream, or as top-mi