ood usually for twenty-four hours; this
is known as "gravity cream." It is also obtained by an apparatus
called a separator; this is known as "centrifugal cream," most of the
cream now sold in cities being of this kind. The richness of any cream
is indicated by the amount of fat it contains.

The usual gravity cream sold has from sixteen to twenty per cent fat.
The cream removed from the upper part (one-fifth) of a bottle of milk
has about sixteen per cent fat. The usual centrifugal cream has
eighteen to twenty per cent fat. The heavy centrifugal cream has
thirty-five to forty per cent fat.

The digestibility of cream depends much upon circumstances. Many
serious disturbances of digestion are caused by cream.

It is convenient in calculation to make up twenty ounces of food at a
time. The first step is to obtain the seven per cent milk, then to
take the number of ounces that are called for in the formula desired.

One should not make the mistake of taking from the top of the bottle
only the number of ounces needed in the formula, as this may be quite
a different per cent of cream and give quite a different result.

There will be required in addition, one ounce of milk sugar and one
ounce of lime water in each twenty ounces. The rest of the food will
be made up of boiled water.

These formulas written out would be as follows:

FORMULA FROM SEVEN PER CENT MILK

I II III IV V VI VII VIII IX
Oz. Oz. Oz. Oz. Oz. Oz. Oz. Oz. Oz.
7 per cent milk 2 3 4 5 6 7 8 9 10
Milk sugar 1 1 1 1 1 3/4 3/4 3/4 3/4
Lime water 1 1 1 1 1 1 1 1 1
Boiled water 17 16 15 14 13 12 11 10 9
--- --- --- --- --- --- --- --- ---
20 20 20 20 20 20 20 20 20

The approximate composition of these formulas expressed in percentages
are as follows:

Formula Fat Sugar Proteins
I 0.70 5.00 0.35
II 1.00 6.00 0.50
III 1.40 6.00 0.70
IV 1.75 6.00 0.87
V 2.00 6.00 1.00
VI 2.40 6.00 1.20
VII 2.80 6.00 1.40
VIII 3.10 6.00 1.55
IX 3.50 6.00 1.75

It is necessary to