ounces 11
Cane Sugar level tablespoons 2
Boiled Water ounces 121/2
Lime Water ounces 1
Amount at Each Feeding ounces 31/2
Number of Bottles 7
Interval Between Feedings hours 3

DETAILS OF PREPARATION

Two level tablespoons of cane sugar are placed in the agate cup and
dissolved in a small amount of boiling water. The solution should be
perfectly clear, and if it does not clear up put it over the heat for
a few moments.

This is now turned into the eight-ounce measuring glass which is then
filled with boiling water and emptied into the two-quart pitcher. We
need four and one-half more ounces of boiling water to complete the
prescription requirement of twelve and one-half ounces.

The bottle of milk, if properly certified, need not be pasteurized;
but if it is not, it should have been previously pasteurized while the
utensils were boiling according to the suggestions found in the
chapter on "milk sanitation." The top of the milk bottle should be
thoroughly rinsed and wiped dry, and after a thorough shaking of the
milk, the cover is removed with the sterile fork and eleven ounces are
measured out by measuring glass and poured into the pitcher. All is
now stirred together with an ounce of lime water, which should never
look murky, but should be as clear as the clearest water and should
always be kept in the ice box when not in use.

The sterile cheesecloth which has been boiled for fifteen minutes is
now put over the nose of the pitcher, the contents of which is
accurately measured into the seven clean, empty bottles, each
containing three and one-half ounces. Over the top of each of the
nursing bottles is placed a generous piece of waxed paper which is
held down by a rubber band. Each meal for the day is now contained in
a separate bottle, and all are placed in a covered pail of water
containing ice, and put in the ice box.

If the prescription for the baby's food contains gruel, it is prepared
in the following manner:

Suppose the baby is eight months old and the prescription called for
two level tablespoons of flour and eight ounces of boiled water. The
two level tablespoons of flour, whether it be wheat (ordinary bread
flour), or barley flour, are put into a cup and stirred up with cold
water, just as you would stir up a thickening for gravy;