n
schools lacking an equipment, the meal may be planned and selected in
the same way as above, but the entire responsibility of carrying it out
must rest on one pupil, as it will be necessary for each to prepare and
serve it in her own home.

CHAPTER XIII

FORM IV: SENIOR GRADE (Continued)

INFANT FEEDING

This subject is more suitable for older students than for those
attending the public and separate schools, but, because of its
importance and the fact that many girls never go beyond the Entrance
class, it is deemed wise to present, to the pupils of Form IV, the main
facts relating to the feeding of infants. Each teacher must however use
her judgment in the choice of these facts for her class and in the
method of presenting them. The instruction given may include the
following ideas:

The natural food of an infant is its mother's milk, and too much stress
cannot be placed on the necessity of nursing by the mother.

Even if the mother has but a small supply, the baby should not be
weaned; the supply should be supplemented by modified milk. In the rare
cases where a mother cannot nurse her baby, a physician should prescribe
the food. In such a case the best substitute is cow's milk.

If cow's milk be used, it will have to be changed or "modified" to make
it as far as possible like mother's milk. Cow's milk differs in the
following respects: It has (1) less water and therefore more solids; (2)
a larger proportion of protein and mineral compounds; (3) less sugar;
(4) a different combination of fats.

Cow's milk cannot be made like mother's milk, but it is better food for
a little baby if cream, milk sugar, and barley water, are added in
certain proportions, varying according to the age of the child.

RECIPE FOR MODIFIED MILK

Milk 7 ounces

Milk sugar 1/2 ounce

Cream (18%) 1 ounce, if ordinary milk be used or 1/2 ounce if Jersey
milk be used.

Barley water Dilute with barley water to make 20 ounces for the first
two or three weeks, then reduce to 16 ounces up to about three months of
age. The volume may then be reduced to 14 ounces, and at five or six
months to 12 ounces.

Mixed milk, and not one cow's milk, should be used, for the reason that
a better average of milk is secured from several cows than from one. The
supply should be fresh and clean. To make sure of the latter, scrupulous
care should be given to the cleanliness of the cows' bodies and stables,
the utensils, and the clothing an