ining in bulk and appearance as rapidly as
they had previously progressed. In such cases the food should be
immediately changed, and when that which appeared to agree best with the
child is resumed, it should be altered in its quality, and perhaps in
its consistency.

2503. For the farinaceous food there are directions with each packet,
containing instructions for the making; but, whatever the food employed
is, enough should be made at once to last the day and night; at first,
about a pint basinful, but, as the child advances, a quart will hardly
be too much. In all cases, let the food boil a sufficient time,
constantly stirring, and taking every precaution that it does not get
burnt, in which case it is on no account to be used.

2504. The food should always be made with water, the whole sweetened at
once, and of such a consistency that, when poured out, and it has had
time to cool, it will cut with the firmness of a pudding or custard. One
or two spoonfuls are to be put into the pap saucepan and stood on the
hob till the heat has softened it, when enough milk is to be added, and
carefully mixed with the food, till the whole has the consistency of
ordinary cream; it is then to be poured into the nursing-bottle, and the
food having been drawn through to warm the nipple, it is to be placed in
the child's mouth. For the first month or more, half a bottleful will be
quite enough to give the infant at one time; but, as the child grows, it
will be necessary not only to increase the quantity given at each time,
but also gradually to make its food more consistent, and, after the
third month, to add an egg to every pint basin of food made. At night
the mother puts the food into the covered pan of her lamp, instead of
the saucepan--that is, enough for one supply, and, having lighted the
rush, she will find, on the waking of her child, the food sufficiently
hot to bear the cooling addition of the milk. But, whether night or day,
the same food should never be heated twice, and what the child leaves
should be thrown away.

2505. The biscuit powder is used in the same manner as the farinaceous
food, and both prepared much after the fashion of making starch. But
when tops-and-bottoms, or the whole biscuit, are employed, they require
soaking in cold water for some time previous to boiling. The biscuit or
biscuits are then to be slowly boiled in as much water as will, when
thoroughly soft, allow of their being beaten by a three-prong