oss of appetite usually means an inability to
digest much food.

_What immediate changes should be made in the food when the child is
taken with an acute attack of gastric indigestion with repeated
vomiting, fever, pain, etc.?_

All milk should be stopped at once, and only boiled water given for
ten or twelve hours; afterward barley-water or whey may be tried, but
no milk for at least twenty-four hours after the vomiting has ceased.
When beginning with modified milk the quantity should be small and the
fat low, which may be secured by the use of the Fourth Series of
formulas in the place of the First or Second Series. The proportion of
lime-water may be doubled.

_What changes should be made for an attack of intestinal indigestion
attended by looseness of the bowels?_

If this is not severe (only two or three passages daily) the fat
should be lowered in the manner stated just above, and the milk should
be boiled for five minutes. If curds are present in the stools, it may
be still further diluted.

If the diarrhoeal attack is more severe, and attended by fever and
foul-smelling movements of greater frequency, all milk should be
stopped immediately and the diet mentioned just above under the head
of acute disturbances of the stomach should be employed.

_What changes in the food should be made when the child seems to have
very little appetite and yet is not ill?_

The number of feedings should be reduced, the interval being
lengthened by one hour or even more. No greater mistake can be made
than to offer food every hour or two to an infant who is not hungry.
Such a course only prolongs and aggravates the disturbance.

_What other conditions besides the food greatly Influence the child's
digestion?_

Proper clothing, warm feet, regular habits, fresh air, clean bottles,
and food given at the proper temperature are all quite as important as
the preparation of the food; quiet peaceful surroundings and absence
of excitement are also essential to good digestion.

COMMON MISTAKES IN MILK MODIFICATION AND INFANT FEEDING

I. In using modifications made from top-milk, much confusion arises
from the notion that top-milk is a single definite thing, whereas its
composition depends upon a great variety of conditions and, unless all
these are known, it is impossible to tell how strong it is. Directions
for the removal of top-milk should be explicitly followed (see page
63), or the results will be very different from tho