an entire egg or mutton or chicken broth, four
to six ounces.

6:00 p. m.--Same as 10 a. m.

10:00 p. m.--Same as at 6:30 a. m., except the milk can be taken from the
bottle.

How long can this schedule be given? Until the fourteenth or fifteenth
month, and then you can give the cereals thicker and with a spoon.

Can I give other fruit juices at fourteen or fifteen months? Orange juice
is the best, but the juice of ripe peaches, red raspberries or
strawberries in the order given, is good. Strain all carefully through
muslin, for the pulp or seeds might cause serious trouble. You may now
give one to four tablespoonfuls of the orange or peach juice, and about
one-half the quantity of the others.

When shall I give the fruit juices? One hour before the second meal.

What diet shall I give between fourteenth and eighteenth months?

6:00 to 6:30 a. m.--Eight to ten ounces of plain milk from a cup.

8:00 to 9:00 a. m.--Juice of one-half orange strained.

10:00 a. m.--One, or later two or three tablespoonfuls of oatmeal or
barley jelly, hominy cooked at least three hours, and on which you may put
a little top-milk; a pinch of salt; no sugar and cup--about six ounces--of
milk to drink; crisp dry toast, one piece.

2:00 p. m.--Beef juice one to two ounces, a soft boiled; coddled or
poached egg, and a tablespoonful of boiled rice, or mutton or chicken
broth, four ounces; one or two pieces of stale bread or zwieback; and if
most of the teeth are present, one scant teaspoonful of scraped rare beef,
slowly increased to one tablespoonful, alternating with two ounces of beef
juice and a salt-boiled or coddled egg. (Some advise a little prune jelly,
apple sauce, a baked apple or junket as a dessert). No milk, but little
water can be taken.

[ALL ABOUT BABY 597]

6:00 p. m.--Two tablespoonfuls of thoroughly cooked farina, or cream of
wheat or granum, or arrow-root, on which is a little top-milk; salt, but
no sugar, and eight ounces of warm milk which may be taken from the
bottle.

10:00 p. m.--Warmed milk and eight to twelve ounces if necessary, by
bottle.

How shall I prepare the beef? Take round or sirloin steak and scrape it
with a large spoon on both sides, so that you obtain the pulp only, salt
it a little, and place it with a very tiny piece of butter in a saucer,
cover it with another saucer, remove the cover from the boiling teakettle,
and place the saucer in its place; let it steam until it is just heated
thro