easily. If the temperature of the water is too high, add cold
water and lower the flame beneath the pasteurizer. When the desired
number of minutes has elapsed, lift the bottle rack above the water
for a few minutes and allow a stream of cold water to flow into the
pasteurizer, taking care not to chill the bottles too suddenly or they
will crack. Cool the bottles as quickly as possible and place on ice
until needed, warming the bottle of milk as needed in warm water.

~Amount Given at Each Feeding.~--At birth a baby will usually take
from one half to one ounce at each feeding, this amount is increased
at the rate of a quarter of an ounce each week until the baby is
receiving eight ounces at each feeding. Or the food is measured to
allow of from one ounce to an ounce and a half more than the child's
age in months. For example a baby six months old would receive from
seven to seven and a half ounces at each feeding. Some babies are
bigger and stronger than others and require the maximum amount, while
others are less vigorous and the amount of food which they can handle
at a feeding may fall slightly short of the above amounts, but the
quantities indicated above will serve as a guide in measuring the
formula.

~Method of Calculation of Formula.~--The calculation of a formula
consists in determining the amount (in grams or ounces), of the
various constituents contained in the formula when the percentage of
each is known. Or, in determining its percentage composition when the
amount of fat, protein, carbohydrate and diluent is given. There are
certain inaccuracies in all simple methods of calculation and the use
of the Babcock tester to determine the fat content in the milk to be
used, is advised in all milk or formula rooms. The following method of
calculation has been found satisfactory, and the nurse must master it
in order to intelligently carry out the directions of the pediatrist.

~Determining the Composition of Formula.~[74]--Gravity cream and
skimmed milk are used in this method, the cream is estimated as
containing 16% fat, and consists of the entire cream layer from a
quart bottle of milk which has been allowed to stand without being
disturbed for six hours or longer. The cream must be dipped off with a
cream dipper, or poured off. If there is not a sufficient number of
ounces in one bottle of milk, a second must be used, the entire cream
layer taken, then mixed with that obtained from first bottle, before
the