certified milk or the ordinary milk that has been delivered to
your home and is to be used without pasteurization or sterilization,
should receive the following care:

1. It should be placed at once in a portion of the ice box that is not
used to store such foods as radishes, cabbage, meats or any other open
dishes of food whose odors would quickly be absorbed by the milk. The
milk should never be left standing on the doorsteps in the sun, for
many reasons: the sun heats the milk, encourages the growth of
bacteria, and a passing cat or dog, whose mouth often contains the
germs of scarlet fever, tonsilitis, and diphtheria, should it be
hungry, laps the tops of the bottles, particularly in the winter when
the cream has frozen and is bulging over the edge.

2. It should never be kept in the warm kitchen, as when visiting her
sick baby we discovered one young mother doing. In answer to my
question, she explained; "Doctor, we do not take ice in the winter
time, everything is ice outdoors, so I just set the bottle outside the
window bringing it in whenever I need to give the baby some food. I
forget to put it out sometimes, but really now, does it matter?" It
really matters much, for you see, reader, the milk is first freezing
then thawing and it is rendered entirely unfit for the baby.

3. Milk should be kept covered and protected from dust and flies; it
should be kept in glass jars which have been sterilized by boiling
before being filled, and then placed in the refrigerator. If the milk
is sour, or if there is any sediment in the bottle, it is unfit for
baby's use.

CHAPTER XVIII

HOME MODIFICATION OF MILK

In a previous chapter it was found from comparing the analysis of
mother's milk with that of cow's milk, that they widely differed in
the proteins and sugar. The art of so changing cow's milk that it
conforms as nearly as is possible to mother's milk is known as
"modification." Where protein, sugar, and fat are given in proper
amounts, healthy infants get along well; but when either the fats or
proteins are given in excess, or when the digestion of the child is
deranged, there is often no end of mischief.

There are two groups of milk formulas that are useful. First, those in
which the fats and proteins are about the same, known as "whole milk,"
or "straight" milk mixtures; second, those in which the fats are used
in larger proportions than proteins, and known as "top milk"--milk
taken from the upper p