er cent.

How much does the usual centrifugal cream contain? Eighteen to twenty per
cent fat.

How much does the heavy centrifugal cream contain? Thirty-five to forty
per cent fat.

Should the milk be boiled for babies in the summer time? No, not usually.

FOOD FOR HEALTHY INFANTS.--FOR EARLY MONTHS.

These directions, etc., are for healthy infants. Directions for such as
are suffering from digestive disturbances will be given later. I have in
preceding pages given formulas for feeding children. I give these
additional, because not all children can be fed the same way and it may be
well to have the two sets of formulas.

What important parts are to be remembered when we are modifying cow's milk
for the early month's feeding? That sugar is the most easily digested, fat
comes next, while the proteids (curd) are the most difficult.

What relation should the fat and proteids bear to each other during the
earlier periods? Usually in healthy infants the fat (cream) should be
three times the proteids (curds). Some healthy infants do not digest fat
so well and they should have only twice as much fat as proteids
(curds--skim-milk).

What per cent milk must be used to obtain three times as much fat as
proteids?
Ten per cent milk.

How can we obtain ten per cent milk? As top milk, described on another
page, or by using plain milk and ordinary cream (sixteen per cent), in
equal parts mixed; or it may be obtained directly from the milk
laboratories.

[ALL ABOUT BABY 581]

Which is better to do, use the top-milk or mix plain milk and ordinary
cream? If the milk is fresh from the cows, it is best then to use the
top-milk, because the food can then be made up after it is only a few
hours old.

If one uses bottled milk, in cities, the upper third may be used, but if
milk and cream are bought separately it is usually more convenient to mix
these, as cream will not rise uniformly upon the milk a second time.

What per cent milk must be used to obtain twice as much fat as proteids?
Use for dilution a seven per cent milk, that is, milk containing seven per
cent fat, as in this milk the fat is just twice the proteids.

How is this obtained? Same as top-milk, described on another page; or by
mixing three parts of plain milk and one part of ordinary cream (sixteen
per cent), or by obtaining it directly from the milk laboratories.

How should we prepare the food for the early months? Granted you make up
twenty ounces at