te.

During very warm weather it is well to reduce the amount of fat by using
the whole milk instead of the top portions, as heretofore described. The
same precaution should be followed where children have acute diseases,
and the total quantity taken should be less than under ordinary
circumstances. Where infants have acute indigestion, accompanied by
vomiting and diarrhoea, all milk should be for the time withheld,--boiled
water being substituted; some hours later barley water may be given, but
no milk for at least twenty-four hours. Where children have loss of
appetite, it is well to give less cream, and the intervals between food
should be increased.

_Sterilized (Pasteurized) Milk._--During epidemics of dysentery,
diarrhoea, typhoid fever, scarlet fever, and diphtheria, as well as in
those instances where it is suspected that the cow is not healthy, or
where the milk has to be kept for considerable periods of time, it is
well to sterilize it by heating. The most effective method of
accomplishing this is by boiling the milk for an hour or so, but
inasmuch as it is believed to be then not quite so wholesome as when less
heat is employed, a process known as _pasteurization_ is frequently used;
this consists in heating the milk for thirty minutes to from 155 deg. to
160 deg.F.,--such temperatures killing all of the ordinary germs, but not
altering the milk so completely as when it is boiled.

_Peptonized Milk._--It now and then happens that children fail to thrive
where all of the precautions heretofore referred to have been strictly
adhered to, and under such circumstances good results are frequently
secured by subjecting the milk to a process known as _peptonization_.
This consists in the addition of a digestive ferment, obtained from the
pancreas of lower animals, together with ordinary cooking-soda. In
carrying out the process the milk, whether whole or modified, is placed
in a clean bottle, and the peptonizing powder added after having been
rubbed up with a teaspoonful of milk. The container is then placed in a
pitcher of water at a temperature of 110 deg.F., which is about as warm as
the hand can bear comfortably, and is here left for from ten to twenty
minutes if only partial peptonization is desired, or for a couple of
hours should it be wished to complete the process. The peptonized milk
may be prepared at each feeding, or the whole amount for the day may be
made at one time in the morning; in the latter case