fat is technically cream. The
following table showing the fat, sugar, and protein composition of
whole milk, cream, skimmed milk, and whey was arranged by Morse and
Talbot:[67]

TABLE

==========================+============+============+============
| _Fat_ |_Milk Sugar_| _Protein_
--------------------------+------------+------------+------------
Whole milk | 4.00 | 4.50 | 3.50
7% cream | 7.00 | 4.45 | 3.40
10% cream | 10.00 | 4.40 | 2.25
16% cream | 16.00 | 4.20 | 3.05
32% cream | 32.00 | 3.40 | 2.50
Skimmed milk | 1.00 | 5.00 | 3.55
Separated milk (fat-free) | 0.25 | 5.00 | 3.65
Whey | 0.25 | 5.00 | 0.90
==========================+============+============+============

Seven per cent. (7%) cream is obtained from the upper 16 ounces of a
quart bottle of milk which has been allowed to stand undisturbed for
six hours. The upper third of the bottle contains 10% fat, while the
whole fat layer from the quart bottle, regardless of the number of
ounces, contains about 16% of fat.

~Methods of Artificial Feeding.~--The use of whole milk, top milk, or
skimmed milk, diluted with water, and either milk sugar, malt sugar,
or sucrose (cane sugar) added, is the method of feeding most commonly
used, and upon it are based the formulas universally advised by infant
specialists. There are cases in which simple dilution is not
advisable. In premature or very young infants, for example, the whey
mixtures have been found to give the best results. In toxic diarrheas,
where the putrefactive bacteria make the use of all but the minimum
amount of protein inadvisable, the above method is contraindicated, as
it is likewise in cases where vomiting of casein curd is a prominent
feature.[68]

~The Use of Alkalies.~--There are many cases in which the physician
deems it advisable to add an alkali to the milk mixture. The one
generally selected is limewater. However, sodium citrate and sodium
bicarbonate are also used. The reasons for adding alkalies to the milk
mixtures are: (1) to check the coagulation of the casein, (2) to
hasten the emptying of the stomach, or (3) to chemically change the
formation of the curd. In certain cases it is only necessary to delay