e of
bacteria.

SUGAR

In the modification of cow's milk, sugar must be added to make up for
the sugar which is decreased when the water was added to reduce the
protein. There are several sorts of sugar used in the modification of
milk. These sugars are not added to sweeten the milk alone, but to
furnish a very important element needed for the growth of the baby.
Sugar is the one element which the infant requires in the largest
amount.

Milk sugar is probably most universally used in the modification of
milk, but a good grade of milk sugar is somewhat expensive, costing
from thirty to sixty cents a pound, and this places it beyond the
reach of many mothers. It is added to the food mixtures in the
proportion of one ounce to every twenty ounces of food. Cane sugar
(table sugar) may also be used, but it must be clean and of good
quality. It is used in rather less quantity than that of milk sugar,
usually from one-half to one-third of an ounce by measure to each
twenty ounces of food. Dextri-maltose (malt sugar) is very easy of
digestion and may be used in the modification of milk. Maltose seems
to help the children to gain more rapidly in weight than when only
milk or cane sugar is used. It is also exceedingly useful in
constipation, as its action is more laxative than any of the other
sugars; but it should not be given to children who vomit habitually or
have loose stools.

ACIDITY

Like mother's milk, the cow's milk is neutral as it comes from the
udder; but, on standing, it quickly changes, soon becoming slightly
acid, as shown by testing with blue litmus paper. In fact, what is
known as ordinarily fresh milk, if subjected to the litmus paper test,
always gives an acid reaction. This acidity is neutralized by adding
lime water to the formula in the proportion of one ounce to each
twenty-ounce mixture. Ordinary baking soda is sometimes prescribed by
physicians in place of the lime water. In the event of obstinate
constipation, milk of magnesia is sometimes added to the day's
feedings.

CREAM

There may be procured in any large city an instrument called the cream
gauge, which registers approximately (not accurately) the richness of
milk. Some milk, even though rich, parts with its cream very slowly;
while some poor milk allows nearly all the cream quickly to rise to
the surface. We know of no way for the mother to determine the amount
of cream (without the cream gauge) except by the color and richness of