disposed to be constipated. It
is also of benefit in counteracting the effect of boiled milk. The juice
should be extracted from fresh oranges and strained. One teaspoonful may
be given at first one hour before a feeding. The amount may be increased
until four teaspoonfuls, or one tablespoonful, are given daily.

PEPTONIZED MILK.--The object of peptonization of milk is partly or
wholly to digest the casein, or curd, of the milk before feeding.

Fairchild's Peptonizing Powder is used for this purpose. The powder is
put up in tubes, and instructions are furnished in each box as to its
use.

There are two methods of using the powders:

THE HOT OR IMMEDIATE PROCESS.--Fifteen minutes before feeding add from
one-eighth to one-quarter of the contents of a tube to the milk mixture
in the nursing bottle ready for use. The bottle is then put in water at
a temperature of from 110 deg. to 120 deg. F., and allowed to remain in the
water for fifteen minutes. The amount of the powder used and the
temperature of the water depend upon the amount of milk in the nursing
bottle.

THE COLD PROCESS.--Four ounces of cold water are put into a clean quart
bottle and the powder from one of the tubes. Shake the mixture
thoroughly until the powder is dissolved. Add a pint of cold fresh milk,
shake the bottle again and place directly on ice. When any of this milk
is used the bottle should be again shaken and put immediately back on
ice.

If necessary this process may be modified so that partially or
completely peptonized milk may be made.

PARTIALLY PEPTONIZED MILK.--Put four ounces of water and a whole tube of
powder into a clean pan and stir well; add a pint of cold milk and heat
to the boiling point, stirring the mixture all the time. There should be
enough heat to bring the milk to the boiling point in ten minutes. Allow
the mixture to cool somewhat and strain into a clean jar, cork tightly
and keep in a cool place. Shake the jar before and after using any of
the contents.

If partially peptonized milk is properly prepared it should not become
bitter.

COMPLETELY PEPTONIZED MILK.--Put four ounces of cold water and the
powder contained in one of the tubes into a clean quart bottle and shake
thoroughly. Add a pint of cold fresh milk and shake again; then place
the bottle in a pan of warm water about 115 deg. F., or not too hot to place
the hand in comfortably. Keep the bottle in the water bath for thirty
minutes; then place the bottle