t nourishment there is no
objection to partially feeding the infant on modified cow's milk--the
method of the preparation of which will be considered later on.

Where colic occurs it generally means that the infant is getting a diet
too rich in albuminous foods, which should be corrected by advising the
mother to take an abundance of out-door exercise, and to avoid all causes
of worry so far as is possible.

Vomiting freely is a very common occurrence in small children, and is
usually the result of too much food being taken at a time. It also
occurs, particularly some time after feeding, as a result of indigestion,
which is frequently the consequence of the milk being too rich in fats.
Wherever an infant shows signs of trouble it is well to advise the mother
to use a diet less rich in meats, and to caution her against over-eating.

Children should be weaned at the end of their first year. This had best
be brought about gradually, by, in the beginning, feeding the child once
daily, and then gradually increasing the frequency, at the same time
proportionately leaving off the nursing. Where children are not thriving,
it is often a good practice to wean earlier, in which case modified cow's
milk, taken from a bottle, must be substituted.

_Artificial Feeding._--While it is true that children often thrive for a
time on the various baby-foods with which the market is so abundantly
supplied, it is, nevertheless, the case that where fed in this way they
are very apt to develop rickets or scurvy, and not uncommonly show
evidences of bad nutrition in loss of weight and strength, becoming
peevish and fretful, and sleeping badly.

Much better than any of the artificial foods is properly modified cow's
milk, which, with care, may be prepared in such a manner as to take the
place of mother's milk in the vast majority of instances. In order,
however, that this be successfully carried out, much care and attention
is necessary.

At this point it is well to stress the fact that the mother's milk
differs from that of the cow in some quite important particulars,
and it is only by intelligently taking these differences into
consideration that it is possible for us to prepare an artificial
food that will be satisfactory. Principal among these differences
are that cow's milk contains three times as much albuminous
material as that of the human being, and that it is less rich by
about half in milk-