. Should this food also disagree, any of the
preparations we are about to mention may be prepared and tried.

Professor Falkland recommends the following method of preparing milk for
infants, as affording a product more nearly like the natural
secretion:--'One third of a pint of pure milk is allowed to stand until
the cream has risen. The latter is removed, and to the blue milk thus
obtained about a square inch of rennet is to be added, and the
milk-vessel placed in warm water. In about five minutes the curd will
have separated, and the rennet, which may again be repeatedly used,
being removed, the whey is carefully poured off, and immediately heated
to boiling, to prevent it becoming sour. A further quantity of curd
separates, and must be removed by straining through calico. In
one-quarter of a pint of this hot whey three-eighths of an ounce of milk
sugar are to be dissolved; and this solution, along with the cream
removed from the one-third of a pint of milk, must be added to half a
pint of new milk. This will constitute the food for an infant from five
to eight months old for twelve hours; or, more correctly speaking, it
will be one-half of the quantity required for twenty-four hours. It is
absolutely necessary that a fresh quantity should be prepared every
twelve hours; and it is scarcely necessary to add, that the strictest
cleanliness in all the vessels used is indispensable.'

Dr. J. Forsyth Meigs directs the following article of diet as one which
he has found to agree better with the digestive system of the infant
than any other kind of food:--'A scruple of gelatine (or a piece two
inches square of the flat cake in which it is sold) is soaked for a
short time in cold water, and then boiled in half a pint of water, until
it dissolves--about ten or fifteen minutes. To this is added, with
constant stirring, and just at the termination of the boiling, the milk
and arrowroot, the latter being previously mixed into a paste with a
little cold water. After the addition of the milk and arrowroot, and
just before the removal from the fire, the cream is poured in, and a
moderate quantity of loaf sugar added. The proportions of milk, cream,
and arrowroot must depend on the age and digestive powers of the child.
For a healthy infant, within the month, I usually direct from three to
four ounces of milk, half an ounce to an ounce of cream, and a
tea-spoonful of arrowroot to half a pint of water. For older children,
the quanti