lk mixture. The nipples are washed
thoroughly and boiled once a day and dropped into a solution of boric
acid or bicarbonate of soda when not in use. The plain black rubber
nipples are best as they can easily be turned inside out and cleaned.
If the milk drops too slowly from the bottle, the nipple may be
pierced in one or two places with a darning needle.

The morning is the best time in which to prepare the baby's food; the
milk has not stood too long and it is easier to regulate the feedings
if a fresh start is made each morning. Let the bottles and the rubber
corks with which they must be stopped be boiled and cooled while the
milk mixture is being prepared.

~Preparation of Diluents.~--If barley or oatmeal water is to be used
as a diluent, let that be prepared first, that it may be cool before
adding it to the milk. Cover the table with a clean cloth or oilcloth,
upon this place the pitcher in which the milk is to be modified, have
the funnel, milk dipper, and spoon which are to be used boiled with
the bottles, cover the mouth of the pitcher with a clean square of
gauze or cheesecloth, read the formula carefully and measure the
sugar, dextri-maltose, lactose, Mellin's Food, or cane sugar as
directed and place it in a clean glass; now measure the diluent,
water, oatmeal water, barley water, or whey; use part of this diluent
to dissolve the sugar.

~Measuring Milk according to Percentage of Fat.~--Now dip off the
required layer of top milk, that is, the layer containing the desired
percentage of fat and protein. Mix this thoroughly and dip out the
requisite number of ounces into the pitcher. If there is not
sufficient cream in one quart bottle to fill the formula, the cream
must be dipped from a second bottle and mixed with that of the first
before it is measured into the pitcher. The dissolved sugar and rest
of the diluent, together with the correct amount of limewater, are
strained into the pitcher, mixed thoroughly, and strained through the
absorbent cotton lining the funnel into the bottles, allowing the
correct number of ounces for each feeding in every bottle.

~Pasteurizing the Milk.~--The corks are then adjusted, the bottles
placed in the pasteurizer[73] and pasteurized for the desired number
of minutes. The water in the pasteurizer must be cold in the beginning
and the rise of temperature recorded on the thermometer, which is
adjusted at a convenient place in the pasteurizer where the scale can
be read