d hands of the milkers. If there is any
doubt of the cleanliness, the milk should be pasteurized. The
pasteurization greatly reduces the bacterial life in the milk by a
temperature which does not change its composition and digestibility, as
is the case in sterilizing it.

DIRECTIONS FOR PASTEURIZING MILK

Sterilize bottles as for canning. Nearly fill the bottles with milk and
cork them with absorbent cotton which has been sterilized (by being
baked a delicate brown). Place the bottles on a rest in a deep kettle
and surround them with cold water as high as the milk. Heat the water
gradually to 155 degrees Fahrenheit, or until tiny bubbles show in the
milk next the glass. Remove the kettle and contents to where the
temperature of the milk will remain the same for half an hour. Then
cool the milk quickly by putting the bottles first in lukewarm water and
then in cold water. Keep in a cool place and do not remove the cotton
until ready to use. Pasteurized milk should not be kept more than a
couple of days.

The utmost care and cleanliness should be observed in preparing the
infant's food. All utensils which come in contact with the food should
be sterilized each time they are used. Bottles with rubber tubes should
_never_ be used, as they cannot be thoroughly cleaned. The bottle should
be plain and graduated without a neck, and the nipple should admit of
being turned inside out.

CARE OF BOTTLES

After the nursing, the bottles should at once be rinsed with cold water.
Later, the bottles and nipples should be carefully washed in hot, soapy
water, then rinsed in clear, hot water. They should then be sterilized
by boiling in water for twenty minutes, after which they may be placed
in boric acid solution (1 tsp. to 1 qt. water), or the bottles may be
emptied and plugged with sterilized absorbent cotton until again
required.

CARE OF FOOD

It saves much time to make sufficient food to last for twenty-four
hours. This may be put into a large bottle, or what is better, into the
several nursing bottles, and each plugged with sterilized absorbent
cotton. After cooling, the bottles should be put on the ice or in some
cool place until required. Where there is no refrigerator, an ice-box
made on the principle of the home-made fireless cooker will do
excellent service. When the food is to be used, it should be warmed
slightly above body heat by placing the bottle in warm water.

The following table is taken from _The Ca