by placing the bottles in cold water--never leave them in the room
where pasteurized, and never place them, when warm, in an ice chest.

Why this caution? Because it requires from two to four hours to cool them
in the air, or in the ice box, and during that time a good many
undeveloped germs may mature and injure the keeping properties of the
milk. You can cool the bottles of milk in cool water in from ten to twenty
minutes if you change the water frequently, or if ice is put into the
water.

What is modified milk of the laboratories? It is milk containing fat,
sugar, proteids, etc., in definite proportions put up, usually, according
to a physician's directions.

PEPTONIZED MILK.

What is peptonized milk? Milk that has been partially digested.

What part of the milk has been digested? The proteids (curd).

Does this alter its taste? No, if it is peptonized for only ten minutes,
but if it is fully peptonized the milk has a bitter taste.

How can the bitter taste be avoided in partly peptonized milk? At the end
of ten or fifteen minutes place the milk in a sauce-pan and raise it
quickly to the boiling point; this kills the ferment so that the milk will
not become bitter when it is warmed for feeding; or the milk can be cooled
rapidly by placing the bottles first in cool and then in ice water; but in
this way the ferment is not destroyed, and the milk may become bitter when
warmed for feeding.

[ALL ABOUT BABY 595]

How is milk peptonized? By the action of a peptonizing powder composed of
a digestive agent known as the extractum pancreatis and bicarbonate of
soda. This is added to the plain or diluted milk. This agent can be bought
in tubes or tablets, and is the active ingredient of the peptogenic
powder.

Will you describe the process? Place the plain or modified milk in a clean
glass jar or bottle, and then rub up the peptonizing powder or tablet with
a tablespoonful of milk, and add it to the milk and shake the bottle.
Place the bottle in a large pitcher or basin of water of about 110 degrees
F., or as warm as the hand can bear comfortably, and allow it to remain
for ten to twenty minutes if you wish to peptonize the milk but partially;
or if you wish it completely peptonized let it remain for two hours.

Is it better to peptonize the whole day's supply, or each bottle
separately just before feeding? If you peptonize the whole day's supply at
once raise the milk to the boiling point after it has been pe