hould also show mental
development.

As long as a baby appears happy and gains from four to eight ounces a
week and seems comfortable and well satisfied, the feeding mixture
should not be changed or increased.

MAKE CHANGES GRADUALLY

In our experience with the artificial feeding of infants, we have come
to look upon the practice of gradually changing the food formula as
the most important element in successful baby feeding.

We recall one mother in the suburbs who came to us with her baby who
had been feeding on a certain proprietary food. She declared that it
"just couldn't take cow's milk." She admitted "it was not doing well,"
and so she would like to have help. The baby was old enough, had it
been normal, to have been taking whole milk for some time. We recall
our having the mother prepare the proprietary food just as she had
been used to preparing it, and each day we had her throw away one-half
ounce and put in one-half ounce of whole milk, this mixture she fed
the baby for two days.

The next time, we had her take out one ounce of the mixture and put in
one ounce of whole milk, which we fed the baby for three successive
days; and then one and one-half ounces were substituted which was fed
to the baby for four days; and thus we carefully, slowly, and
gradually withdrew the proprietary food and substituted fresh,
certified cow's milk. It took us a month to complete the change, but
we are glad to add that it was done without in the least disturbing
the child.

Now, had the change been made abruptly--in a day or two, or three
days--the baby would probably have been completely upset, while both
the mother and the doctor would have been greatly discouraged. Many
mothers and even some physicians have jumped from one baby food to
another baby food; they have tried this and they have tried that,
until the poor child, having been the victim of a number of such
dietetic experiments, finally succumbed.

We cannot urge too strongly the fact that, as a rule, whenever a
change is made from one food to another, it should be done gradually,
unless it be the change of a single element such as that of a very
high per cent of cream found in top milk mixtures, when it seems to be
a troublesome element in the milk. No bad effects will follow the
quick change to skimmed milk with added sugar, starches, etc; but in
changing from a proprietary food to a milk mixture, the change should
always be made gradually, the quantity of