the practical 
 
 Care and Feeding 
 of Children 
 
 Mary A.Duns 
 
Class 
 Book 
 
 
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 ki 
 
 H^_ 
 
 Copyrights *M±. 
 
 COPYRIGHT DEPOSIT. 
 

THE 
 
 PRACTICAL CARE 
 
 AND 
 
 FEEDING OF CHILDREN 
 
 BY 
 MARY A. DUNS 
 
 • i 
 GRADUATE OP THE WOMAN'S HOSPITAL, 
 CHICAGO , IIX. 
 
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 A t 
 
 CHICAGO 
 
 E.-H. COLEGROVE CO, 
 
 1904 
 
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 $ 
 
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 LiftRAK'Y of CONGRESS 
 Two Cepies Received 
 
 MAR | 1904 
 
 ]/i C°Pv ri « hT Sfttry 
 CLASS <V XXc No, 
 J COPY B 
 
 Copyright, 1903, by Mary A. Duns 
 
 Entered at Stationers' Hall, 
 London, England 
 
 • * * * * * * 
 
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Ctffecttonatehj bcbicafeb to 
 
 ZlDargaret ]£♦ Xiilie 
 
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I desire to bear testimony to the very 
 great success Miss Duns has had in the care 
 and management of infants and young chil- 
 dren, extending over a period of many years, 
 and I bespeak for her book a most cordial 
 reception. 
 
 E. J. Doering, M. D., 
 Chicago, 
 
PREFACE 
 
 This little book is the result of years of 
 practical experience with infants and chil- 
 dren in Chicago. 
 
 I have tried to condense it in every possi- 
 ble way, and at the same time make it so 
 plain that anyone can understand it. 
 
 There is not a formula, recipe or remedy 
 mentioned here that I have not used over 
 and over again in my own practice, with the 
 very best results, and I hope my experience 
 will be a great help and guide to anyone 
 into whose hands this book may fall. 
 
 Mary A. Duns. 
 
 Chicago, December, 1903. 
 
TABLE OF CONTENTS 
 
 PAGE. 
 
 Preparation of milk and directions for bottle 
 
 feeding 1 to 17 
 
 Care of bottles and nipples 17 to 19 
 
 How to feed children from ten months to two 
 
 years 20 to 39 
 
 Bills of fare from two to five years 40 to 44 
 
 Correct way to serve warm food 45 
 
 Recipes 46 to 59 
 
 Miscellaneous suggestions 60 to 63 
 
 Emergencies 64 to 76 
 
 Contents of the family medicine chest 76 
 
 About medicines 78 to 81 
 
 Bathing, poultices, applications, etc 82 to 87 
 
 Baby's clothing, basket, temperature, etc 88 to 95 
 
 About healthy babies , 96 
 
 About delicate babies 97 
 
 Index ♦♦,♦,,.. 99 to 103 
 
Practical Care and Feeding 
 of Children 
 
 THE PREPARATION OF MILK 
 
 And Directions for Bottle Feeding 
 
 ABOUT MILK AND MILK BOTTLES. 
 
 For infants and children always get the 
 very best milk that you can — certified if 
 possible. This is very important. 
 
 First, wash the paper top and all around 
 neck of bottle with clean water, and a piece 
 of sterilized cotton. If you are going to use 
 the entire milk, shake the bottle thoroughly 
 to mix it, removing paper with a clean fork, 
 being sure that the rim of bottle is perfect- 
 lv clean. 
 
 If you are going to use only the top milk 
 
 be very careful not to shake the bottle in 
 
 any way. 
 
 1 
 
2 THE PRACTICAL CARE AND 
 
 HOW TO PEEPAEE FOOD FOE BOTTLES. 
 
 Bring water or barley water (previously 
 boiled) to a boil. First measure the quan- 
 tity required, add the sugar of milk and 
 salt, then while it is still boiling pour in 
 the milk and cream. Eemove at once from 
 the fire and strain through a fine strainer. 
 In this way the milk does not boil, and as, 
 when the child grows older less water is 
 used, even the heating process is lessened. 
 Half an ounce of filtered lime water is to be 
 added to each bottle just before putting the 
 cork in. 
 
 WHY MILK SHOULD NOT BE BOILED. 
 
 Milk should never be boiled for a child 
 who is depending on milk alone. All the 
 nourishing properties of the cream are en- 
 tirely destroyed, causing malnutrition, 
 scurvy and numerous other ills, all of a 
 serious nature. 
 
 In the case of older children, who use 
 cereals with raw cream, butter, etc., the 
 danger is not so great. 
 
 Avoid all infant foods that call for boiled 
 milk. The only time that milk should be 
 
FEEDING OF CHILDREN 3 
 
 boiled is during extremely hot weather, or 
 if you are going on a journey. 
 
 FOOD FEOM ONE DAY TO SIX WEEKS. 
 For the first week give only cream and 
 water, one part cream to six of water, and 
 one level teaspoonful of sugar of milk to 
 each four ounces of fluid, one pinch of salt 
 to each feeding. After the first week 
 gradually increase to one part cream, two 
 parts milk, and six parts water, according 
 to directions on page 12. 
 For instance: 
 
 y 2 ounce cream. 
 
 1 ounce milk. 
 
 3 ounces water. 
 Usual amount taken at a meal one to 
 three and one-half ounces. One ounce dur- 
 ing the first week, and a half ounce increase 
 each following week up to the sixth. 
 
 FOOD SIX WEEKS TO FOUE MONTHS. 
 
 Gradually increase to one part cream, 
 two parts milk and four parts water ac- 
 cording to directions on page 12. 
 
 Sugar of milk one level teaspoonful to 
 each four ounces of fluid, one pinch of salt 
 to each bottle. 
 
4 THE PRACTICAL CARE AND 
 
 For instance: 
 
 y 2 ounce of cream, 
 
 1 ounce milk. 
 
 2 ounces water. 
 
 Usual amount at one meal three and one- 
 half to five ounces. 
 
 FOOD FOUR TO FIVE MONTHS. 
 
 After four months gradually increase ac- 
 cording to directions on page 12. 
 
 To equal parts of milk and water add one- 
 half ounce of extra cream to each bottle. 
 
 For instance : 
 
 V2 ounce cream. 
 
 3 ounces milk. 
 
 3 ounces water. 
 
 Sugar- of milk, one level teaspoonful to 
 
 each 4 ounces of fluid. Pinch of salt 
 
 to each bottle. 
 
 Usual amount taken at a meal, five to six 
 ounces. 
 
FEEDING OF CHILDREN 5 
 
 FOOD FIVE TO SEVEN MONTHS. 
 
 Three parts milk to two parts water ; one 
 pinch of salt to each bottle; one level tea- 
 spoonful of sugar of milk to each six ounces 
 of fluid. 
 
 After five months a child may commence 
 taking other foods: 
 
 1. Imperial Granum, which is a grain 
 food. 
 
 2. Mellin's Food, which is a malted food. 
 Commence by using some in one bottle 
 
 each day for several days — say three; then 
 in two bottles and so on until you have it 
 in all. 
 
 Usual amount to each meal, six to seven 
 ounces. 
 
 Eeliable directions for preparing Mellin's 
 food will be found on the bottles and on the 
 wrappers. Directions for preparing Im- 
 perial Granum for infants and older chil- 
 dren will be found in this book. 
 
 FOOD SEVEN TO TEN MONTHS. 
 
 After seven months gradually increase to 
 four parts milk and one part water. Be- 
 tween nine and ten months, gradually in- 
 
6 THE PRACTICAL CARE AND 
 
 crease to pure milk, as; a child of ten 
 months can usually take it; one level tea- 
 spoonful of sugar of milk to each eight 
 ounces of fluid. 
 
 Usual amount for each meal, seven to 
 eight ounces. 
 
 A child should never, under any circum- 
 stances, take more than eight ounces from 
 a bottle at one time. 
 
 If, at the age of nine months, the child is 
 gaining three or four ounces a week, it will 
 not be necessary to make the milk any 
 stronger than four parts milk to one part 
 water. When not gaining at all, increase 
 gradually to pure milk unless you are using 
 some baby food. These are always mixed 
 with water before cooking, and that dilutes 
 the milk a little. 
 
FEEDING OF CHILDREN 7 
 
 ABOUT TOP MILK. 
 
 These are the directions for preparing 
 milk for children who have weak stomachs, 
 and, consequently, cannot digest the large 
 curds contained in the lower part of milk. 
 If the following directions are carefully car- 
 ried out, the ultimate result is the same. 
 
 Take a quart bottle of milk after it has 
 stood four hours. Take the first ounce with 
 a teaspoon, and the rest with a long, narrow 
 dipper that comes for the purpose, and can 
 be bought from E. H. Sargent & Co., 30 E. 
 Washington St., Chicago, and J. T. Dough- 
 erty, 409 W. 59th St., New York. 
 
 Half an ounce of filtered lime water is to 
 be added to each bottle before putting the 
 cork in. 
 
 DURING THE FIEST MONTH. 
 
 The first week only cream and water ; one 
 part cream to six of water. After that, 
 gradually increase to six ounces of milk 
 dipped out of the top of a quart bottle, ac- 
 cording to directions on pages 7 and 12. 
 
 For instance: Six ounces of milk, 
 eighteen ounces of w^ater, and six level tea- 
 spoonfuls of sugar of milk ; eight pinches of 
 salt. 
 
g THE PRACTICAL CARE AND 
 
 Bring the water (previously boiled and 
 filtered) to a boil. Add the sugar of milk 
 and salt. Put the milk, or rather, at this 
 age, the cream, into the water. Remove 
 from the fire. Bottle and cork enough for 
 one meal in each bottle. This is enough for 
 eight bottles, three ounces in each. Half 
 an ounce of filtered lime water is to be 
 added to each bottle before putting the 
 cork in. Strain through a fine strainer, 
 Keep on ice. 
 
 Usual amount taken at a meal, one to 
 three ounces. One ounce during the first 
 week, and a half ounce increase each follow- 
 ing week, up to the fifth. 
 
 FIVE WEEKS TO THREE MONTHS. 
 Top milk, 9 ounces. 
 Water, 18 ounces. 
 Sugar of milk, 7 level teaspoonfuls. 
 Salt, 8 pinches. 
 Prepare as before, being careful not to 
 shake the bottle of milk in any way, until 
 you have taken what you want. The idea 
 is to go deeper into the bottle each month 
 without stirring the milk. 
 
 Usual amount taken at a meal, three to 
 four and one-half ounces. 
 
FEEDING OF CHILDREN 9 
 
 THREE TO FOUR MONTHS. 
 
 Top milk, 13 ounces. 
 Water, 19 ounces. 
 
 Sugar of milk, 8 level teaspoonfuls. 
 Pinch of salt to each bottle. 
 Usual amount taken at a meal, four and 
 one-half to five ounces. 
 
 FOUR TO FIVE MONTHS. 
 
 Top milk, 17 ounces. 
 Water, 19 ounces. 
 Sugar of milk, 9 teaspoonfuls. 
 Pinch of salt to each bottle. 
 Usual amount taken at a meal, five to six 
 ounces. 
 
 FIVE TO SEVEN MONTHS. 
 
 Top milk, 24 ounces. 
 
 Water, 14 ounces. 
 
 Sugar of milk, 6 level teaspoonfuls. 
 
 Pinch of salt to each bottle. 
 Usual quantity taken at a meal, six to 
 seven ounces. 
 
 After five months several kinds of baby 
 foods can be used in connection with the 
 milk. Full directions will be found on page 
 5 of this book. 
 
10 THE PRACTICAL CARE AND 
 
 If possible, omit all night feedings at this 
 
 age. 
 
 If impossible, continue one at night. 
 Usual amount taken at a meal, six to 
 seven ounces. 
 
 SEVEN TO TEN MONTHS. 
 
 After seven months put an extra ounce 
 of milk to the twenty-four hours' supply 
 every week. When the first quart of milk 
 is used up, take another, and commence in 
 the same way. The water at this age can be 
 decreased — say one ounce a week. Also 
 lessen the amount of sugar of milk a tea- 
 spoonful every two weeks, as when pure 
 milk is used it is not needed. 
 
 Usual amount taken at a meal, seven to 
 eight ounces. 
 
 A child can usually take pure milk at ten 
 months, but if still gaining four ounces a 
 week you can stop increasing any time for 
 a week or so. Then begin again in the same 
 way, unless you are using some baby food — 
 they are always mixed with water, and that 
 dilutes the milk a little. 
 
FEEDING OF CHILDREN H 
 
 THE COKKECT WAY TO GIVE THE 
 BOTTLE. 
 
 An infant should be held in the arms in a 
 comfortable position while it is taking its 
 bottle. If this is impossible it should lie on 
 its side — never on its back, as it is liable to 
 choke. 
 
 Heat the bottle by letting it stand in a 
 quart measure full of hot water — leave the 
 stopper in until the milk is warm. The tem- 
 perature of the milk should be about 100 
 degrees (it can be tested without a ther- 
 mometer by dropping a little on the back 
 of the hand). The bottle should be thor- 
 oughly shaken, and the nipple drawn over, 
 and the bottle covered with a flannel bag 
 to keep the milk warm while the child is 
 taking it. The bag can either be crocheted 
 or made of eiderdown. 
 
12 THE PRACTICAL CARE AND 
 
 TO INCREASE QUALITY WITHOUT IN- 
 CREASING QUANTITY. 
 
 To increase the quality of milk at six 
 weeks to four months of age, or any other 
 age when a change is required, one day add 
 one-half ounce of milk to the entire amount 
 for twenty-four hours. Next day take away 
 one-half ounce of water, or barley water, as 
 the case may be. Next day add one-half 
 ounce of milk, and so on, alternating each 
 day until you have the desired proportions. 
 
 TO INCREASE QUALITY AND QUAN- 
 TITY. 
 
 If you are going to increase the quality 
 and the quantity at the same time you can 
 do so by adding one-half ounce of milk to 
 the entire amount for twenty-four hours 
 each day (without deer easing the water) 
 until you have the desired proportions!. 
 
 DRINKING WATER. 
 A child under one month should take two 
 ounces of water daily. From one to three 
 months, three ounces daily; three to six 
 months, four ounces; six to eight months, 
 five ounces; eight to twelve months, seven 
 
FEEDING OF CHILDREN 13 
 
 or eight ounces. After one year they will 
 take as much as they want of their own 
 accord. The water should always be pre- 
 viously boiled, and, if necessary, filtered. 
 The water should be warmed during the 
 first year, after that it may be given cold. 
 
 BOTTLE FEEDING, AND AMOUNTS AT 
 DIFFERENT AGES. 
 
 Under six weeks, the usual amount is 
 from one-half ounce up to three and one- 
 half ounces ; six weeks to four months, three 
 and one-half to five ounces; four to five 
 months, five to six ounces; five to six 
 months, six ounces; six to ten months, six 
 to eight ounces. The amount that children 
 take varies a little, but the above is as near 
 as one can figure. 
 
 Never give more than eight ounces at one 
 time. A child should always take fifteen to 
 twenty minutes to take eight ounces of milk, 
 and a smaller quantity less time in propor- 
 tion. Drinking milk quickly is very danger- 
 ous for either a child or an adult, as the 
 stomach is not prepared for it> and large 
 curds form, sometimes causing convulsions. 
 
14 THE PRACTICAL CARE AND 
 
 FEEDING HOUES. 
 A child under three months should have 
 eight feedings in twenty-four hours : 
 
 7 or 7 :30 a. m. 
 9 :30 or 10 a. m. 
 12 noon. 
 2 :30 p. m. 
 5 p. in. 
 7:15 p. m. 
 
 9 :45 p. m. 
 And once at night. 
 
 From three to six months, seven feedings : 
 
 7 a. m. 
 
 10 a. m. 
 1 p. m. 
 4 p. m. 
 7 p. m. 
 9 :45 p. m. 
 And once at night. 
 
 After six months a child should not be 
 fed at night, but the day feedings, six in 
 number, should be the same. 
 
 7 a. m. 
 
 10 a. m. 
 
 1 p. m. 
 
 4 p. m. 
 
 7 p. m. 
 
 9 :45 p. m. 
 
FEEDING OF CHILDREN 15 
 
 If at the age of six months, a child 
 awakens at 4 a. m., and seems very hungry, 
 it may be fed, but if it can be made to go 
 to sleep again without feeding it would be 
 better. 
 
 WHY FOODS SHOULD BE CHANGED 
 GRADUALLY. 
 
 Infants' food should be changed gradu- 
 ally, as it takes two or three days to find out 
 if it agrees. The common symptoms are 
 usually vomiting, loose or green movements, 
 bloating, accompanied with pain, but even 
 these symptoms will subside after a fair 
 trial, and food agree that at first seemed to 
 cause trouble. 
 
 This refers to an entire change in the food 
 and not to an increase in the quality of the 
 food you have been using. 
 
 FOODS WHEN FRESH MILK CANNOT BE 
 
 TAKEN. 
 
 Condensed milk. 
 Horlick's malted milk. 
 Nestle's Food. 
 This is onlv for a limited time. 
 
16 THE PRACTICAL CARE AND 
 
 ABOUT NUKSING BABIES. 
 
 In commencing the bottle with a nursing 
 baby, the proportions of cow's milk would 
 have to be much less. That is to say, less 
 milk and more water than a baby who has 
 been raised on the bottle would take at the 
 same age. Say half strength to begin with, 
 and keep it on that for a week or two, then 
 gradually change until it is the same. See 
 page 12. 
 
 ABOUT LIME WATER 
 
 Lime water is used to counteract the acid 
 in the milk, and also as an ingredient neces- 
 sary to make it contain all that is needed 
 in the way of lime. It should always be 
 filtered through cotton, and never boiled, as 
 extreme heat turns it into powder, which is 
 very unhealthy. The usual amount is one- 
 half ounce to each bottle. 
 
 In all the directions given in this book, 
 when plain water is used, lime water should 
 be given with each formula, i. e., a half 
 ounce to each bottle. 
 
FEEDING OF CHILDREN 17 
 
 WHAT TO DO IN CASE THE MILK GETS 
 
 SOUK. 
 
 Always keep a bottle of Horlick's malted 
 milk in the house in case the milk in the bot- 
 tle gets sour in the night. This sometimes 
 happens with the very best of care, and 
 causes a great deal of trouble. 
 
 One bottle can be given of the malted 
 milk to tide over the difficulty until the 
 regular food can be prepared. , If kept in a 
 cool, dry place, malted milk will keep a long 
 time. 
 
 Take one teaspoonful of the malted milk 
 to each four ounces of hot water (previously 
 boiled) and strain. 
 
 THE BEST NITKSING BOTTLES AND NIP- 
 PLES. 
 
 The best kind of bottles to use are the 
 round ones, called sterilizing bottles. They 
 have each ounce marked on the glass, and 
 hold eight ounces. 
 
 The best kind of nipples are the Mizpah 
 No. 66. They have an air-valve, and do not 
 collapse as easily as others. If you cannot 
 possibly get these, get the very best black 
 rubber ones you can. 
 
18 THE PRACTICAL CARE AND 
 
 REGULARITY OF FEEDING. 
 An infant should always be fed at exactly 
 the same hour every day, whether awake or 
 asleep. Some children will eat while in a 
 sound sleep; if not, they must be awakened. 
 If this is done for a few times they will soon 
 form the habit of being ready to eat at the 
 right time. Never disturb a child at night. 
 If it wants to eat it will let you know. 
 
 HOW TO TAKE CARE OF BOTTLES. 
 As soon as the baby gets through with 
 the bottle, rinse it and fill with clean 
 water, and lay aside until you are ready 
 to clean thoroughly, then empty the water 
 and put one teaspoonful of carbonate of 
 soda into one, fill with water, take a bot- 
 tle brush and wash inside, being sure to 
 
 touch every spot. Pour the soda water into 
 the next bottle, and so on, until the entire 
 number for twenty-four hours are done. 
 Next riuse each bottle with clean water, in- 
 side and out. Fill a large pan half full of 
 water, and put water into the bottles until 
 it is as high as the water in the pan. After 
 it boils, boil hard for five minutes at least. 
 When cool enough to handle pour out the 
 water, stopper each one with a sterilized 
 rubber cork until you are ready to put in 
 the milk. 
 
FEEDING OF CHILDREN 19 
 
 HOW TO STERILIZE RUBBER CORKS AND 
 NIPPLES. 
 
 As soon as the baby is through with the 
 bottle take the rubber cork and nipple, 
 rinse thoroughly, and put in a cup or glass 
 without water until you have enough to 
 sterilize. When ready to sterilize put them 
 in a pan, to which a teaspoonful of carbon- 
 ate of soda has been added. Boil for five 
 minutes. Rinse thoroughly and put down 
 again, covered with clean cold water, boil 
 five minutes longer. Pour off the water, 
 put in a clean, dry glass, with a cover that 
 fits close enough to keep the dust out, but 
 not close enough to be air-tight. Rubber 
 treated in this way will last twice as long 
 as if kept in water. Sterilized absorbent 
 cotton may also be used instead of the rub- 
 ber corks, but unless you know exactly how 
 to use it there is danger of getting particles 
 of it into the food, so the rubber corks are 
 really safer. 
 
20 THE PRACTICAL CARE AND 
 
 FEEDING A BABY TEN MONTHS OLD 
 
 The Best Way to Commence 
 
 One hour and a half after the first morn- 
 ing meal commence giving orange juice in 
 the following manner: 
 
 The first day, % teaspoonful. 
 The second day, 1 teaspoonful. 
 The third day, iy 2 teaspoonfuls. 
 The fourth day, 2 teaspoonfuls. 
 The fifth day, 2V 2 teaspoonfuls. 
 The sixth day, 3 teaspoonfuls. 
 
 And so on, increasing each day until you 
 are giving two tablespoonfuls, which is 
 enough for the first year. After that gradu- 
 ally increase to two ounces (or four table- 
 spoonfuls) and then increase to the juice of 
 a whole orange. 
 
 From ten to ten and one-half months, one 
 hour before the noon meal, commence feed- 
 ing with a little chicken or mutton broth 
 (full directions for making broth will be 
 found in this book), but as they take so lit- 
 
FEEDING OF CHILDREN 21 
 
 tie to begin with I think it best not to count 
 this as a meal, but rather as an extra. They 
 must take it from a spoon or a cup, and not 
 out of a bottle. They will probably take 
 only a few teaspoonfuls to begin with, and 
 it may be gradually increased to four 
 ounces or half a cup. At the end of two 
 weeks the 1 p. m. bottle may be omitted, and 
 in its place the following formula may be 
 used : 
 
 After Ten and One-half Months. 
 
 Monday. 
 
 7 a. m. Milk as usual. 
 
 10 a. m. Milk as usual. 
 
 1 p. m. V 2 cup chicken broth with the 
 
 yolk of an egg stirred in (not 
 
 cooked). 
 4 p. m. Milk as usual. 
 7 p. m. Milk as usual. 
 9 :45 p. m. Milk as usual. 
 
 Tuesday. 
 
 7 a. m. Milk as usual. 
 10 a. m. Milk as usual. 
 1 p. m. V 2 cup of chicken broth with 
 a little thoroughly cooked farina 
 
22 THE PRACTICAL CARE AND 
 
 (cooked in the soup). 
 4 p. in. Milk as usual. 
 
 7 p. m. Milk as usual. 
 
 9 :45 p. m. Milk as usual 
 
 Wednesday. 
 
 7 a. m. Milk as usual. 
 
 10 a. m. Milk as usual. 
 
 1 p. m. A small dish of thin farina,, 
 
 with a little cream and sugar over it. 
 
 4 p. m. Milk as usual. 
 
 7 p. m. Milk as usual. 
 
 9 :45 p. m. Milk as usual. 
 
 Thursday. 
 
 7 a. m. Milk as usual. 
 
 10 a. m. Milk as usual. 
 
 1 p. m. Mutton or chicken broth, with 
 
 a little farina stirred in. 
 4 p. m. Milk as usual. 
 7 p. m. Milk as usual. 
 9 :45 p. m. Milk as usual. 
 
 Friday. 
 
 7 a. m. Milk as usual. 
 10 a. m. Milk as usual. 
 
FEEDING OF CHILDREN 23 
 
 1 p. ni. y 2 CU P of chicken or mutton 
 broth, with the yolk of an egg stirred 
 in (not cooked). 
 
 4 p. m. Milk as usual. 
 
 7 p. m. Milk as usual. 
 
 9 :45 p. m. Milk as usual. 
 
 Saturday. 
 
 7 a. m. Milk as usual. 
 
 10 a. m. Milk as usual. 
 
 lp.m. A small dish of boiled, strained 
 
 rice, with a little cream and sugar. 
 4 p. m. Milk as usual. 
 7 p. m. Milk as usual. 
 9 :45 p. m. Milk as usual. 
 
 Sunday. 
 
 7 a. m. Milk as usual. 
 
 10 a. m. Milk as usual. 
 
 1 p. m. Two tablespoonfuls of beef 
 juice poured over one tablespoonful 
 of bread crumbs and a little salt. 
 
 4 p. m. Milk as usual. 
 
 7 p. m. Milk as usual. 
 
 9 :45 p. m. Milk as usual. 
 Continue this for four weeks> or until 
 the child is eleven and one-half months old. 
 
24 THE PRACTICAL CARE AND 
 
 After Eleven and One-half Months. 
 
 Monday. 
 7 a. m. Milk as usual. 
 10 a. m. Milk as usual. 
 1 p. m. 1 cup mutton broth, with yolk 
 of egg (not cooked) stirred in a cup 
 and the hot broth gradually added. 
 4 p. m. Milk as usual. 
 7 p. m. Milk as usual. 
 9 :45 p. m. Milk as usual. 
 
 Tuesday. 
 7 a. m. Milk as usual. 
 10 a. in. Milk as usual. 
 1 p. m. Chicken or mutton broth, with 
 
 a little soft boiled rice stirred in. 
 4 p. m. Milk as usual. 
 7 p. m. Milk as usual. 
 9 :45 p. m. Milk as usual. 
 
 Wednesday. 
 7 a. m. Milk as usual. 
 10 a. m. Milk as usual. 
 1 p. m. A small dish of farina, with 
 
 cream and sugar. 
 4 p. m. Milk as usual. 
 7 p. m. Milk as usual. 
 9 :45 p. m. Milk as usual. 
 
FEEDING OF CHILDREN 25 
 
 A child of this age may also have a 
 cracker. 
 
 Thursday. 
 
 7 a. m. Milk as usual. 
 
 10 a. m. Milk as usual. 
 
 1 p. m. 1 cup of mutton or chicken 
 broth, with yolk of egg. Put the egg 
 in a cup, stir thoroughly with a 
 spoon and gradually add the broth. 
 
 4 p. m. Milk as usual. 
 
 7 p. m. Milk as usual. 
 
 9 :45 p. m. Milk as usual. 
 
 Friday. 
 
 7 a. m. Milk as usual. 
 
 10 a. m. Milk as usual. 
 
 1 p. m. 1 cup of mutton or chicken 
 
 broth, with a little thoroughly cooked 
 
 farina stirred in. 
 4 p. m. Milk as usual. 
 7 p. m. Milk as usual. 
 9 :45 p. m. Milk as usual. 
 
 Saturday. 
 
 7 a. m. Milk as usual. 
 10 a. m. Milk as usual 
 
26 THE PRACTICAL CARE AND 
 
 1 p. m. Thoroughly cooked baked po- 
 tato, with the juice of half a pound of 
 beef poured over. 
 
 4 p. m. Milk as usual. 
 
 7 p. m. Milk as usual. 
 
 9 :45 p. m. Milk as usual. 
 
 Sunday. 
 
 7 a, in. Milk as usual. 
 
 10 a. m. Milk as usual. 
 
 1 p. m. A dish of strained boiled rice 
 
 with cream. 
 4 p. m. Milk as usual. 
 7 p. m. Milk as usual. 
 9 :45 p. m. Milk as usual. 
 
 Continue this for four weeks, or until the 
 child is one year and two weeks old. 
 
FEEDING OF CHILDREN 27 
 
 PERMISSIBLE FOODS. 
 
 From One Year to Eighteen Months. 
 
 Our last formula was for a child of one 
 year and two weeks, and from that time up 
 to eighteen months any of the following 
 articles may be used: 
 
 Mutton broth. 
 
 Chicken broth. 
 
 Soft boiled egg. 
 
 Yolk of egg stirred in soup. 
 
 Orange juice. 
 
 Strained prunes. 
 
 Strained apple sauce. 
 
 Inside of baked apple. 
 
 Graham crackers. 
 
 Soda crackers. 
 
 Custard. 
 
 Stale bread and butter. 
 Junket, 
 
 Blood gravy of beef with bread. 
 
 Bacon, well cooked. 
 
 Baked potato. 
 
 Beef juice. 
 
 Pure milk. 
 
28 THE PRACTICAL CARE AND 
 
 BILLS OF FARE. 
 
 From Twelve and One-half to Fifteen 
 Months. 
 
 Monday. 
 
 7 a. m. Milk as usual, plain or with 
 granum, or whatever baby food you 
 are using. 
 
 8 :30 a. m. Orange juice. 
 
 9 :30 a. m. Milk as usual. 
 
 12 :30 p. m. 1 cup chicken broth with 
 yolk of egg, a few teaspoonfuls of 
 boiled rice and 1 cracker. 1 tea- 
 spoonful of apple sauce. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 
 9 :45 p. m. If possible, omit this bottle. 
 
 Tuesday. 
 
 7 a. m. Milk as usual. 
 
 8:30 a, m. 1 tablespoonful strained 
 prunes. 
 
 9 :30 a. m. Milk as usual. 
 
 12 :30 p. m. 1 cup chicken broth, with 
 a little boiled rice. 1 Graham cracker. 4 
 tablespoonfuls junket. 
 
FEEDING OF CHILDREN 29 
 
 3 :30 p. m. Milk as usual. 
 6 :30 p. in. Milk as usual. 
 If possible, omit the 9 :45 p. m. feeding. 
 
 Wednesday. 
 
 7 a. m. Milk as usual. 
 
 8 :30 a. m. Orange juice. 
 
 9 :30 a. m. Milk as usual. 
 
 12 :30 p. m. Juice of half a pound of 
 beef over half a baked potato. 1 
 cracker. 1 tablespoonful strained 
 prunes. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 Omit the 9 :45 p. m. feeding if possible. 
 
 Thursday. 
 
 7 a. m. Milk as usual. 
 
 8:30 a. m. 2 tablespoonfuls apple 
 
 sauce. 
 9 :30 a. m. Milk as usual. 
 12 :30 p. m. Small dish of soft boiled 
 
 rice cooked in milk. 1 soft boiled egg 
 
 with stale breadcrumbs. 1 cracker. 
 3 :30 p. m. Milk as usual. 
 6 :30 p. m. Milk as usual. 
 9:45 p. m. This feeding, if possible, 
 
 should be omitted. 
 
30 THE PRACTICAL CARE AND 
 
 Friday. 
 
 7 a. m. Milk as usual. 
 
 8 :30 a. rn. Orange juice. 
 
 9 :30 a. m. Milk as usual. 
 
 12 :30 p. m. 1 cup mutton broth with 
 well-cooked farina. 
 1 cracker. Inside of baked apple. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 
 If possible, the 9:45 p. m. feeding- 
 should be omitted. 
 
 Saturday. 
 
 7 a. m. Milk as usual. 
 
 8 :30 a, m. 2 tablespoonfuls of strained 
 
 apple sauce. 
 9 :30 a, m. Milk as usual. 
 12 :30 p. m. 1 cup mutton broth with 
 
 rice. 2 tablespoonfuls strained 
 
 prunes. 1 cracker. 
 3 :30 p. m. Milk as usual. 
 6 :30 p. m. Milk as usual. 
 If it is possible to omit the 9:15 p. m. 
 
 feeding do so. 
 
 Sunday. 
 
 7 a. m. Milk as usual. 
 8 :30 a, m. Orange juice. 
 
FEEDING OF CHILDREN 31 
 
 9 :30 a* m. Milk as usual. 
 12:30 p. m. Juice of % lb. beef over 
 half a baked potato. Inside of baked 
 apple. 
 3 :30 p. m. Milk as usual. 
 6 :30 p. m. Milk as usual. 
 Omit the 9 :45 p. m. feeding if possible. 
 These Bills of Fare may be followed for 
 three months. 
 
 From Fifteen to Eighteen Months. 
 
 Monday. 
 
 7 a. m. A small dish of strained oat- 
 meal with four ounces of milk poured 
 over it. The other four ounces may 
 be fed from a spoon or cup, or a bot- 
 tle if necessary. 
 
 8 :30 a. m. Juice of one orange. 
 
 9:30 a. m. After bath. A bottle of 
 milk either plain or with whatever 
 baby food you are using. 
 
 12 :30 p. m. 1 cup chicken broth with 
 yolk of egg. Small dish of boiled 
 rice. Tablespoonful apple sauce 
 ( strained ) . 1 cracker. 
 
 3 :30 p. m. Milk as usual. 
 
32 THE PRACTICAL CARE AND 
 
 6 :30 p. m. Milk as- usual. 
 If possible omit the 9 :45 p. m. bottle. 
 
 Tuesday. 
 
 7 a. m. A bottle containing 8 ounces 
 of milk and Imperial Granum, or 
 whatever baby food you are using. 
 1 cracker. Piece of bacon. 
 
 8 :30 a. m. 2 tablespoonfuls of strained 
 prunes. 
 
 9 :30 a. m. Milk as usual. 
 
 12:30 p. m. 1 cup of chicken broth 
 with some rice boiled with it (thor- 
 oughly cooked). 3 tablespoonfuls of 
 boiled custard. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 Omit the 9 :45 bottle if possible. 
 
 Wednesday. 
 
 7 a. m. A small dish of farina. If 
 cooked with water pour some thin 
 cream over it. If cooked with milk 
 pour over it four ounces of pure milk, 
 and let the child drink the rest of the 
 bottle from a cup or spoon if possible. 
 
 8 :30 a, m. Orange juice. 
 
FEEDING OF CHILDREN 33 
 
 9 :30 a. m. Milk as usual. 
 
 12 :30 p. m. Juice of half a pound of 
 beef poured over as much baked po- 
 tato as it will moisten, and a little 
 salt. 1 cracker. 2 tablespoonfuls 
 strained prunes. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 
 9 :45 p. m. Omit this bottle if possible. 
 
 Thursday. 
 
 7 a. m. A bottle containing 8 ounces 
 of milk and whatever baby food you 
 are using. 1 cracker. Piece of bacon. 
 
 8 :30 a. m. Inside of baked apple. 
 
 9 :30 a. m. Milk as usual. 
 
 12:30 p. m. 1 soft boiled egg with a 
 little bread crumbs. A little soft 
 boiled rice. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 
 9 :45 p. m. If possible omit this feed- 
 ing. 
 
 Friday. 
 
 7 a. m. A small dish of strained oat- 
 meal with four ounces of milk poured 
 
34 THE PRACTICAL CARE AND 
 
 over. Four ounces of milk taken 
 from a spoon or cup. 
 
 8 :30 a. m. Orange juice. 
 
 9 :30 a. m. Milk as usual. 
 
 12 :30 p. m. 1 cup mutton broth with 
 well-cooked farina. Piece of bread 
 and butter. 4 tablespoonfuls strained 
 apple sauce. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 
 9:45 p. m. Omit this feeding if pos- 
 sible. 
 
 Saturday. 
 
 7 a. m. A bottle containing 8 ounces 
 of milk and whatever baby food you 
 are using. 1 cracker. Piece of bacon. 
 
 8:30 a. m. 3 tablespoonfuls strained 
 apple sauce. 
 
 9 :30 a. m. Milk as usual. 
 
 12:30 p. m. 1 cup mutton broth with 
 rice. 3 tablespoonfuls strained 
 prunes. 1 cracker. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 
 Omit the 9 :45 p. m. feeding if possible. 
 
FEEDING OF CHILDREN 35 
 
 Sunday. 
 
 7 a. m. Small dish of farina with 4 
 ounces of milk poured over. 4 ounces 
 of milk from a cup or spoon. 
 1 cracker. Piece of bacon. 
 
 8 :30 a. m. Orange juice. 
 
 9 :30 a. m. Milk as usual. 
 
 12 :30 p. m. Juice of half pound of beef 
 poured over a baked potato. Inside 
 of baked apple. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 
 If possible omit the 9 :45 p. m. feeding. 
 
36 THE PRACTICAL CARE AND 
 
 From Eighteen Months to Two Years. 
 
 Monday. 
 
 7 a, m. Small dish, of oatmeal with 4 
 ounces of milk poured over. 4 ounces 
 of milk from a cup or spoon. 
 
 8 :30 a. m. Juice of orange. 
 
 9 :30 a. m. Milk as usual. 
 
 12:30 p. m. Juice of half a pound of 
 beef over a baked potato. 3 table- 
 spoonfuls of strained prunes. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 
 Tuesday. 
 
 7 a. m. 8 ounces of milk and some 
 baby food. Piece of bacon. 1 cracker. 
 
 8:30 a. m. 3 tablespoonfuls apple 
 sauce. 
 
 9 :30 a. m. Milk as usual. 
 
 12:30 p. m. 1 cup of mutton broth 
 with a little rice. Small dish of 
 stewed celery. Small dish of junket. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 
FEEDING OF CHILDREN 37 
 
 Wednesday. 
 
 7 a. ra. Small dish of farina with 4 
 ounces of milk poured over. 4 ounces 
 
 of milk from a cup. 
 
 8 :30 a. m. Orange juice. 
 
 9 :30 a. m. Milk as usual. 
 
 12 :30 p. m. Soft boiled egg with stale 
 bread crumbs. A piece of bread and 
 butter. 3 tablespoonfuls of strained 
 prunes. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 
 Thursday. 
 
 7 a. m. 8 ounces milk with whatever 
 
 baby food you are using. 1 cracker. 
 
 A small piece of bacon. 
 8:30 a. m. 3 tablespoonfuls strained 
 
 prunes. 
 9 :30 a. m. Milk as usual. 
 12:30 p. m. Juice of half a pound of 
 
 beef poured over a baked potato. 
 Inside of baked apple. 1 cracker. 
 3 :30 p. m. Milk as usual. 
 6 :30 p. m. Milk as usual. 
 
38 
 
 THE PRACTICAL CARE AND 
 
 Friday. 
 
 7 a. m. Small dish of strained oatmeal 
 with 4 ounces of milk poured over. 
 4 ounces of milk from a cup. 
 
 8:30 a. m. Orange juice. 
 
 9 :30 a. m. Milk as usual. 
 
 12 :30 p. m. A small dish of fricasseed 
 sweetbreads, 2 tablespoonfuls of 
 strained peas. A few tablespoonfuls 
 of baked custard. 1 cracker. 
 
 3 :30 p. m. Milk as usual. 
 
 6 :30 p. m. Milk as usual. 
 
 Saturday. 
 
 7 a, m. Eight ounces of milk and what- 
 ever baby food you are using. A piece 
 of bread and butter. A piece of 
 bacon. 
 8:30 a. m. 3 tablespoonfuls of apple 
 
 sauce. 
 9 :30 a. m. Milk as usual. 
 12:30 p. m. 1 cup of chicken broth 
 with some farina or rice in it. 
 1 cracker, 3 or 4 tablespoonfuls of prune 
 juice. 
 
 3 :30 p. m. Milk as usual. 
 6 :30 p. m. Milk as usual. 
 
FEEDING OF CHILDREN 39 
 
 Sunday. 
 
 7 a. m. Small dish of farina with. 4 
 ounces of milk poured over. 4 ounces 
 of milk from a cup. 
 8 :30 a. m. Orange juice. 
 9 :30 a. m. Milk as usual. 
 12 :30 p. m. A small dish of chopped 
 breast of chicken. 1 tablespoonful of 
 asparagus tips. A small dish of 
 boiled custard. 
 3 :30 p. m. Milk as usual. 
 6 :30 p. m. Milk as usual. 
 A child between one and two years should 
 have its milk from a bottle after its bath, 
 and at bedtime. The rest of the time it 
 should be gradually taught to eat from a 
 cup or spoon. 
 
40 THE PRACTICAL CARE AND 
 
 From Two to Five Years. 
 
 Monday. 
 
 Breakfast — Baked apple. 
 
 Cornmeal mush with milk or thin 
 cream. 
 
 Glass of milk. 
 Noon dinner — Juice of half pound of 
 
 beef over a baked potato. 
 
 Slice of stale bread and butter. 
 
 Dish of strained prunes, 
 3 :30 p. m. — Cup of milk and a cracker. 
 6.30 p. m. — Slice of cream toast. 
 
 Glass of milk. 
 
 Tuesday. 
 
 Breakfast — Juice of one orange. 
 
 Soft boiled egg on toast with bread- 
 crumbs. 
 
 Slice of bread and butter. 
 
 Glass of milk. 
 
 Bacon. 
 Noon dinner — Fricasseed sweetbreads. 
 
 Peas. 
 
 Bread and butter. 
 
 Baked potato with gravy of sweet- 
 breads. 
 
FEEDING OF CHILDREN 41 
 
 Small dish of boiled custard. 
 
 3 :30 p. m. — Glass of milk with or with- 
 out cracker. 
 
 6 :30 p. m.— Dish of farina. 
 Cracker or bread and butter. 
 Apple sauce. 
 Glass of milk. 
 
 Wednesday. 
 Breakfast — Apple sauce. 
 
 Strained oatmeal with milk or thin 
 cream. 
 
 Glass of milk. 
 
 Toast or bread and butter. 
 
 Bacon. 
 Noon dinner — Lamb chop. 
 
 Baked potato with cream and butter. 
 
 Strained spinach. 
 
 Dish of junket. 
 3 :30 p, m. — Glass of milk with or with- 
 out cracker. 
 6 :30 p. m. — Dish of soft boiled rice. 
 
 Strained prunes. 
 
 Glass of milk. 
 
 Slice of bread and butter. 
 
 Thursday. 
 Breakfast — Orange juice or grapes 
 (being careful to remove the seeds 
 and sikins). 
 
42 THE PRACTICAL CARE AND 
 
 Farina with milk or thin cream. 
 
 Bread and butter. 
 
 Glass of milk. 
 Noon dinner — Broiled calves' brains. 
 
 Stewed celery. 
 
 Baked potato. 
 
 Bread and butter. 
 
 Baked custard. 
 3 :30 p. m. — Glass of milk with or with- 
 out cracker. 
 6:30 p. m. — Omelette made with one 
 
 egg. 
 
 Slice of toast. 
 
 Glass of milk. 
 
 Friday. 
 
 Breakfast — Strained apple sauce. 
 
 Bread and butter. 
 
 Strained oatmeal. 
 
 Bacon. 
 
 Glass of milk. 
 Noon dinner — Scraped meat balls with 
 
 beef juice. 
 
 Baked potato. 
 Strained spinach. 
 
 Baked apple. 
 3 :30 p. m. — Cup of cocoa with or with- 
 out cracker. 
 
FEEDING OF CHILDREN 43 
 
 6 :30 p. m. — Slice of cream toast. 
 Glass of milk. 
 Dish of strained prunes. 
 
 Saturday. 
 Breakfast — Orange juice or grapes. 
 
 Soft boiled egg with stale bread- 
 crumbs. 
 
 Bread and butter. 
 
 Glasis of milk. 
 Noon dinner — Lamb chop. 
 
 Baked potato. 
 
 Green Peas. 
 
 Chocolate pudding. 
 3 :30 p. m. — Glass of milk with or with- 
 out cracker. 
 6 :30 p. m. — Farina and milk. 
 
 Apple sauce. 
 
 Bread and butter. 
 
 Sunday. 
 
 Breakfast — Baked apple. 
 
 Strained oatmeal. 
 
 Piece of bacon. 
 
 Bread and butter. 
 Noon dinner — Finely cut breast of 
 
 chicken. 
 
 Baked potato with gravy. 
 
 Asparagus tips. 
 
 Small dish of plain ice cream. 
 
44 THE PRACTICAL CARE AND 
 
 3 :30 p. m.— Glass of milk. 
 6 :30 p. m. — Soft boiled rice. 
 
 Strained prunes. 
 
 Bread and butter. 
 
 Any morning, weak cocoa made with milk 
 may be given instead of the plain milk. 
 
 After three years any fresh ripe fruit may 
 be given instead of the cooked fruit, for a 
 change. 
 
 Fruit with small seeds, such as raspber- 
 ries^ strawberries, etc., should always be 
 strained. 
 
 Baked or broiled fish may also be given. 
 
 There is no objection to children taking 
 broth for the noon meal in addition to the 
 bill of fare mentioned here, unless it takes 
 away the appetite for other things, which 
 is often the case. 
 
 Any day that the family have roast beef 
 for noon dinner the child may have a little 
 of the beef, finely cut, and the blood gravy 
 over the potato. 
 
 Becipes will be found in this book for all 
 the foods and dishes mentioned in the bills 
 of fare. 
 
 It is better to give water to children be- 
 tween meals than while they are eating, but 
 it must not be forgotten. 
 
FEEDING OF CHILDREN 45 
 
 THE COEEECT WAY TO SEEVE WAEM 
 FOODS. 
 
 Children should always eat slowly. Un- 
 der ordinary circumstances food that is in- 
 tended to be warm is cold and unappetizing 
 before the meal is over. This can be avoided 
 by getting a hot-water plate and filling it 
 with boiling water. These are inexpensive, 
 and can be had at any first-class crockery 
 store. They will keep hot an hour. 
 
46 THE PRACTICAL CARE AND 
 
 THE CORRECT WAY TO PREPARE 
 
 FOOD. 
 
 With Original Recipes. 
 BAELEY GRUEL. 
 
 Barley gruel and barley water are en- 
 tirely different, and are used for different 
 purposes. The water is for infants under 
 three months old and for summer com- 
 plaint. The gruel is made of prepared bar- 
 ley, and is a food so should not be used in 
 any other way. Full directions for prepara- 
 tion comes on the box. 
 
 RICE WATER. 
 
 Two tablespoonfuls of rice, thoroughly 
 washed; one pint of water. Put in a warm 
 (not hot) place for two hours. Steam in 
 double kettle one hour and strain. 
 
 ALBUMEN WATER. 
 
 Put the white of an egg in a glass, and 
 gradually stir in with a teaspoon half a 
 glass of (boiled) cold water, one teaspoon- 
 ful of sugar of milk, or a half teaspoonful 
 of granulated sugar. For an infant, warm 
 slightly, and for an older child, serve cold. 
 
FEEDING OF CHILDREN 47 
 
 WHEY. 
 
 Heat a pint of fresh milk to 115 degrees, 
 or as hot as can be comfortably borne by 
 the mouth. Add two teaspoonfuls of Fair- 
 child & Foster's or Armour's Essence of 
 Pepsin. In a short time it forms into a firm 
 curd. This is broken with a silver fork 
 until thoroughly divided. Strain off the 
 whey, cool, and put on ice. Enough can be 
 made at one time to last twenty-four hours ; 
 enough for one feeding in each bottle. 
 Warm before using. Sweeten slightly. 
 
 CHICKEN BROTH. 
 
 Take from one and one-half to two pounds 
 or half an old chicken. Break each joint 
 in half, pour two quarts of cold water over 
 and add one-eighth teaspoonf ul of salt. Boil 
 slowly for two hours, or until reduced to 
 one pint. Strain and skim. 
 
 OYSTER BROTH. 
 
 One pint of oysters (take out six of the 
 largest), put on the fire with a cup of cold 
 water and a little salt. Simmer slowly until 
 
48 THE PRACTICAL CARE AND 
 
 oysters are hard, strain, and press through, 
 a strainer. Put the liquor on the fire again, 
 skim, and let it come to a boil. Add a pint 
 of milk and a little cream, and one table- 
 spoonful of flour, free from lumps. When 
 boiling drop in the six oysters, and remove 
 at once from the fire. 
 
 MUTTON BKOTH. 
 
 Take one pound of neck of mutton, bone 
 and all (not the fat), cut into pieces one 
 inch square. Put two quarts of water on 
 and one-eighth teaspoonful of salt. Boil 
 slowly two hours or until reduced to one 
 pint, strain and skim. 
 
 OATMEAL WATEE. 
 
 One quart: Take two tablespoonfuls of 
 rolled oats. Put one quart of boiling water 
 with the oats into top part of the steamer, 
 also put boiling water underneath. Stir 
 once and boil half an hour. Strain and usie 
 the same as barley water. This is. for con- 
 stipation. 
 
FEEDING OF CHILDREN 49 
 
 BARLEY-WATER. 
 
 One quart : Take four level teaspoonf uls 
 of pearl barley, thoroughly washed; one 
 quart of water; boil in double kettle two 
 hours. Strain and use »only the clear part. 
 
 This is to be used for loose bowels instead 
 of plain water, and in the same proportion. 
 
 HOW TO PREPARE BOILED FLOUE. 
 One pint of wheat flour and four table- 
 spoonfuls of cold water. Moisten the flour 
 with the water ; press it into a ball. Tie it 
 tightly in a strong cloth. First dampen the 
 cloth and sprinkle it with flour; put into 
 boiling water and let boil for ten hours. Ke- 
 move the cloth and dry in a moderate oven, 
 or in the hot sun. When dry grate with 
 the grater, sift thoroughly, and put away in 
 a Mason jar ready for use. 
 
 BOILED FLOUR GRUEL. 
 
 Two level teaspoonfuls of grated flour, 
 four tablespoonfuls of cold water; blend 
 thoroughly. One pinch of salt, one tea- 
 spoonful of sugar of milk. Bring half a 
 pint of milk to boiling point; stir in the 
 flour and water; boil three minutes. 
 
 This is excellent in cases of diarrhoea. 
 
50 THE PRACTICAL CARE AND 
 
 TOAST WATER 
 
 Toast three slices of bread in the oven 
 very slowly until it is a dark brown. Put it 
 into a pitcher and pour a quart of boiling 
 water over it. Cover, and when it is cold, 
 strain and serve. This is excellent in cases 
 of nausea and thirst from fevers. 
 
 CEEAM TOAST. 
 
 Toast one slice of stale bread to a me- 
 dium brown on both sides; lay it on a hot 
 plate, and sprinkle with salt. Pour three 
 or four tablespoonfuls of boiling water over. 
 When that has soaked in add a tablespoon- 
 ful of rich cream. 
 
 Serve between hot plates. 
 
 COCOA. 
 
 Blend one teaspoonful of cocoa, one tea- 
 spoonful of granulated sugar, and one table- 
 spoonful of cold water to a smooth paste. 
 Add one cup of boiling milk, or one cup of 
 half cream and half water. Let it boil one 
 minute. 
 
FEEDING OF CHILDREN 51 
 
 THE BEST WAY TO BOIL AN EGG. 
 
 Put some water in a covered pan, enough 
 to cover the egg. When it comes to a boil 
 put in the egg, and remove at once from the 
 fire. Keep the cover on and let the egg 
 remain in the water from seven to ten min- 
 utes>; after seven minutes it does not cook 
 any more. 
 
 HOW TO PEEPAEE EICE. 
 
 Wash the rice thoroughly, soak about 
 twelve hours, or over night. Pour off the 
 water, and steam in double kettle one hour, 
 adding milk to make the right consistency, 
 also a little salt. This can also be prepared 
 by steaming two hours without soaking. 
 The result is about the same. Serve with 
 cream and sugar, or stewed fruit. 
 
 HOW TO COOK FARINA. 
 
 Put a cup of milk, or equal parts of milk 
 and water, into a double boiler. Salt to 
 taste. When it boils add one level teaspoon- 
 ful of granulated sugar, gradually stir in 
 
52 THE PRACTICAL CARE AND 
 
 two level teaspoonfuls of farina. Boil for 
 twenty minutes, stirring to prevent lumps. 
 (Add the farina very slowly.) Serve with 
 milk or cream. 
 
 STRAINED OATMEAL. 
 
 Few people can digest oatmeal unless it 
 is strained. Use any kind that comes in 
 sealed packages. Pat a pint of water in a 
 double boiler. Let it come to a boil; add 
 four tablespoonfuls of oats, and a little salt, 
 Boil for twenty minutes. Strain through a 
 colander; press through with a potato 
 masher. If too thick a little more water 
 may be added. Serve with cream and sugar. 
 
 HOW TO PREPARE IMPERIAL GRANUM. 
 
 For Infants and Children Under One Year. 
 
 When a baby from five months to a year 
 old takes granum the proportion of water 
 used in cooking should be equal to the quan- 
 tity of water you are using to dilute the 
 milk at that time. The proportion of 
 granum is about one level teaspoonful to 
 each twelve ounces of water and milk com- 
 
FEEDING OF CHILDREN 53 
 
 bined. To prepare it measure the granum 
 into a cup; add a tablespoonful of cold 
 water to each teaspoonful of granum, and 
 blend thoroughly. Next have the water 
 boiling in a double steamer; stir in the 
 granum and water and a little salt and boil 
 for twenty minutes, being sure that it is 
 boiling all the time. Just before removing 
 from the fire add the milk, strain, and bot- 
 tle in the usual way. 
 
 For Children One Year Old or More. 
 
 At this age the proportion of Imperial 
 granum is one level teaspoonful of granum 
 to eight ounces of milk. A child a year old 
 always takes eight ounces in a bottle at one 
 time, so the proportion is one teaspoonful 
 of granum to each bottle. 
 
 Blend the granum in a cup with a table- 
 spoonful of cold water, and when it is thor- 
 oughly mixed stir it into three ounces of 
 boiling water in a saucepan, and boil slowly 
 for ten minutes, stirring all the time. This 
 will thicken and boil down a little. When 
 the *en minutes are up add three ounces of 
 milk and remove from the fire. Pour this 
 
54 THE PRACTICAL CARE AND 
 
 into a bottle, and add enough milk to make 
 eight ounces. Enough may be made a,t one 
 time for several bottles, and kept in the ice- 
 box ready for use. Strain. 
 
 HOW TO SQUEEZE BEEF JUICE. 
 
 Take half a pound of lean round steak, 
 nearly an inch thick ; cut into pieces about 
 two inches square. Have a hot frying pan 
 on the fire, put the beef squares on, and turn 
 over as soon as they begin to get brown on 
 the under side. When both sides are brown 
 (not cooked through) squeeze while hot 
 through a meat press. ( I prefer a common 
 lemon squeezer. ) Squeeze thoroughly until 
 the pulp is quite dry. Add a pinch of salt. 
 Serve in a small coffee cup, standing in a 
 larger cup of hot water. Be careful not to 
 get the juice too hot, as it coagulates. Make 
 fresh every time. 
 
 SCEAPED MEAT BALLS. 
 
 Take half a pound of round steak, same as 
 for beef juice; scrape lightly with a table- 
 spoon until you have enough fine be<*f to 
 make two small cakes. Squeeze what is left, 
 
FEEDING OF CHILDREN 55 
 
 same as for beef juice, letting it stand in a 
 cold cup until the balls are cooked. Cook 
 the balls in a hot frying pan until they are 
 partly cooked through, being careful not to 
 get them too well done. Put them on a hot 
 plate, and pour a little of the beef juice on 
 at a time until it is all used up. Before the 
 meat balls are put on to cook rub the pan 
 lightly with butter, otherwise they might 
 stick. 
 
 FRICASSEED SWEETBREADS. 
 
 Take half a pound of calves' sweetbreads; 
 boil for half an hour and remove all fat and 
 skin. Put into a frying-pan with a little 
 butter, and brown slightly. Lay the sweet- 
 breads on a piece of toast. Mix half a tea- 
 spoonful of flour, three tablespoonfuls of 
 milk, three tablespoonfuls of the water in 
 which they have been boiled. Blend thor- 
 oughly; free from all lumps, and boil until it 
 thickens. Pour over for gravy. 
 
 CALVES' BRAINS 
 are prepared the same as sweetbreads. 
 
56 THE PRACTICAL CARE AND 
 
 STUFFED POTATOES. 
 
 Bake a medium sized potato very soft, 
 cut across the center and remove all the 
 potato with a teaspoon, taking care not to 
 break the skin. Mash with a fork until per- 
 fectly smooth. Add a liberal pinch of salt, 
 teaspoonful of butter, two tablespoonfuls of 
 cream. Put back in the skin, place in the 
 oven until very hot. Serve immediately. 
 
 SCALLOPED CHICKEN. 
 
 Fill small dishes with finely cut (not 
 chopped) chicken. Cover with a thin layer 
 of bread crumbs, and put little squares of 
 butter on top. Pusli the bread crumbs aside 
 in one place, pour in enough thickened milk 
 to come to the top of the dish; season with 
 salt. Bake in a moderate oven until milk 
 boils, and bread crumbs are brown. 
 
 COENSTAECH PUDDING. 
 
 One heaping teaspoonful of cornstarch; 
 one teaspoonful of granulated sugar; one 
 cup of boiling milk. Blend the cornstarch 
 and sugar with a little cold water; add the 
 boiling milk, and boil until it thickens. Add 
 five drops of vanilla extract. Pour into a 
 mould and serve cold with cream and sugar. 
 
FEEDING OF CHILDREN 57 
 
 CHOCOLATE PUDDING. 
 
 One teaspoonf ul of granulated sugar ; one 
 heaping teaspoonf ul of cornstarch; one 
 heaping teaspoonful of cocoa or ground 
 chocolate; blend with a tablespoonful of 
 cold water. Add one cup of boiling milk, boil 
 until it thickens. Add five drops of vanilla 
 extract; serve with cream and sugar. 
 
 JUNKET. 
 
 Take a pint of fresh milk, heat to about 
 115 degrees, or as hot as can agreeably be 
 borne by the mouth. Add two teaspoonfuls 
 of essence of pepsin ; stir just enough to mix 
 it. Let it stand until firmly curded and 
 cold. Serve with sugar. 
 
 This is a nice, light dessert for children 
 of any age from one year up. 
 
 STRAINED PRUNES. 
 
 Take one pound of prunes; wash thor- 
 oughly, soak in cold water over night. Next 
 morning boil until soft, and just before tak- 
 ing off the fire add a tablespoonful of granu- 
 lated sugar. When cold remove all the 
 stones, mash through a colander with a 
 potato masher. 
 
58 THE PRACTICAL CARE AND 
 
 BAKED CUSTAED. 
 
 Break an egg into an old cup or a small 
 dish that holds about seven ounces. Beat 
 the egg thoroughly and add a heaping tea- 
 spoonful of granulated sugar, five drops of 
 vanilla extract and four ounces of cold 
 milk. Bake in a moderate oven until the 
 top is slightly brown. 
 
 Serve cold. 
 
 BOILED CUSTAED. 
 
 Separate the yolk and the white of an egg, 
 mix the yolk with a heaping teaspoonful of 
 granulated sugar, stir until smooth. Bring 
 four ounces of milk to boiling point and stir 
 in the yolk and sugar, put on the fire until 
 it begins to thicken (do not let it boil or 
 it will curdle). Kemove from the fire, beat 
 the white of the egg stiff, mix all together 
 and &et in a cool place. Serve cold. 
 
 PEUNE SOUFFLE. 
 
 One pound of prunes, soaked and boiled 
 until soft. Bemove all stones and mash 
 through a large strainer. Add two table- 
 spoonfuls of granulated sugar, half tea- 
 
FEEDING OF CHILDREN 59 
 
 spoonful of vanilla extract, and the stiff- 
 beaten whites of two eggsi. Stir all together 
 and bake in a moderate oven for twenty 
 minutes. Serve cold with whipped or plain 
 cream. 
 
 FRENCH TOAST. 
 
 Take one raw egg, break into a soup plate. 
 Add one tablespoonful of granulated sugar, 
 and if desired, a little vanilla extract. Beat 
 thoroughly, fill the bowl of the soup plate 
 with milk. Soak slices of bread in it, one 
 at a time, until soaked through. Fry in 
 lightly buttered pan until brown. Serve 
 with jelly and powdered sugar. 
 
 OMELETTE. 
 
 Beat the whites of two eggs with a fork 
 very stiff. Beat the yolks in another dish, 
 with a teaspoonful of sugar and five drops 
 of vanila, until smooth. Have a hot frying 
 pan or? the fire, slightly buttered, also two 
 hov plates in the oven, ready to receive it. 
 Next mix together the whites and yolks; 
 do not stir much. Put on the frying pan. 
 When it begins to brown fold once. Put 
 between the hot plates, leave in the oven 
 one minute, serve immediately. 
 
60 THE PRACTICAL CARE AND 
 
 MISCELLANEOUS SUGGESTIONS. 
 
 HOW TO FILTER WATER AND SOLU- 
 TIONS. 
 
 Boil the water fifteen minutes, let it 
 stand the same length of time to settle, as 
 there is usually a lot of sediment. Take a 
 clean funnel, gla,ss or agate ware preferred ; 
 stuff the narrow part of the funnel tight 
 with absorbent cotton. Let the water drip 
 slowly through that; throw away the first 
 ounce or two, to wash off the cotton and to 
 avoid getting any dust that may be on it 
 into the water. The rest of the water that 
 drips through is ready for use. Filter boric 
 acid for eye solutions the same way. Also 
 mouth wash. 
 
 USEFUL HINTS. 
 
 1. 'Always boil bottles, nipples, funnels, 
 
 strainers, in fact everything used for 
 babies' milk each and every time be- 
 fore using. 
 
 2. Never check loose bowels suddenly. 
 
FEEDING OF CHILDREN 61 
 
 3. Never let a child go over twenty-four 
 
 hours without a movement. 
 
 4. Never let a child go outdoors on a 
 
 windy, dusty day. 
 
 5. Never bathe a child less than an hour 
 
 after eating. 
 
 6. Never rock a child, or shake it up in any 
 
 way after it has been fed, as it will 
 sometimes cause vomiting. 
 
 HOW TO STERILIZE MOUTH CLOTHS. 
 
 A nice way to prepare mouth cloths for 
 infants and children too young to use a 
 toothbrush is to take some old table nap- 
 kins, old handkerchiefs, or pieces of any 
 kind of old linen. Wash thoroughly to get 
 all the starch out, and boil. Hang up to dry. 
 After they are dry cut out air the hems and 
 w r orn places, and cut into pieces four or five 
 inches square. Put into a pint Mason jar, 
 and sterilize by standing in boiling water 
 half an hour. Eemove from the fire, put the 
 cover (without any rubber) on tight, and 
 they are ready for use. While they are 
 boiling lay the top of the bottle on lightly, 
 but do not screw until cool, as the glass 
 would crack. 
 
62 THE PRACTICAL CARE AND 
 
 MOUTH WASHES. 
 
 Ordinary. — Two heaping teaspoonfuls of 
 boric acid crystals, half pint of boiling 
 water. Put crystals in bottle, pour on boil- 
 ing water. When cold filter through cotton. 
 
 Special. — For coated tongue or sore 
 mouth, or can be used all the time if pre- 
 ferred : 
 
 Glycerine, 2 ounces. 
 Borax, 1 teaspoonful. 
 Boiling water, 8 ounces. 
 
 When cold filter through cotton, and use 
 the same as any other mouth wash. 
 
 TEETH. 
 
 There are twenty teeth in the first set, 
 and while there is really no regularity in 
 the way they come, the usual way is for the 
 two lower front ones to come first, from the 
 fifth to the ninth month. Next the four 
 upper front ones, any time during the first 
 year, that is to say, a child a year old 
 usually has six teeth. Next come the other 
 two lower front ones. Then the four front 
 
FEEDING OF CHILDREN 63 
 
 double teeth, then the eye and stomach 
 teeth, and so on. This cannot be taken as 
 a guide, as I have found the greatest irregu- 
 larity, both as to time and the way they 
 come. 
 
 ABOUT ENEMAS AND CONSTIPATION. 
 
 All children at some period have spells 
 of (not constipation) but times when their 
 bowels do not move. The best thing to do 
 in such cases is to give an enema of steril- 
 ized water in a soft rubber syringe, or, once 
 in a while, a long glycerine suppository in- 
 serted a little way, and held about a minute. 
 Avoid physics, they only make matters 
 worse, and the condition is only temporary. 
 A little extra cream added to the food will 
 usually correct it. Always boil an infant's 
 syringe each time before using. The best 
 kind to use is an ear syringe, made entirely 
 of soft rubber and which holds from one to 
 two ounces. This can be bought at any 
 drug store. 
 
64 THE PRACTICAL CARE AND 
 
 EMERGENCIES. 
 
 The following remedies and methods of treatment 
 
 are only intended for cases of emergency. 
 
 "When it is possible consult your 
 
 physician at once. 
 
 COLIC— CAUSES AND CURES. 
 
 Colic is usually caused by hunger or in- 
 digestion. Before dosing a child with any- 
 thing, try and find out the cause. It is 
 sometimes caused by an overloaded stom- 
 ach, and by putting it on a very light diet 
 
 for 12 hours (say barley water), it will be 
 all right. 
 
 Below are a few simple remedies: 
 
 For colic. — Six drops of brandy in one 
 ounce of water, and a little sugar of milk, 
 or five drops of annisette cordial in one 
 ounce of water, or, plain hot water, or fen- 
 nel seed tea. 
 
 Fennel Tea. — One teaspoonful of fennel 
 seed, one level teaspoonful granulated 
 sugar, eight ounces of boiling water. Steep 
 five minutes, and strain through cheese 
 cloth. Give three or four ounces at a time. 
 
FEEDING OF CHILDREN 65 
 
 FOR HIVES. 
 
 Wash, the hives with a strong solution of 
 boric acid. 
 
 BURNS AND SCALDS. 
 
 Equal parts of lime water and linseed 
 
 oil; mix thoroughly, soak a piece of soft 
 
 linen or lint in it, lay on the wound, cover 
 
 with oil silk to exclude the air; change fre- 
 quently. 
 
 SOUR STOMACH. 
 
 One pinch of bi-carbonate of soda in 
 drinking water three times a day for an in- 
 fant. Five grains three times a day in 
 water for an older child. 
 
 VOMITING. 
 
 One tablespoonful of lime water with 
 each feeding until all right. 
 
 EXCESSIVE VOMITING. 
 
 Equal parts of milk and lime water every 
 two hours until relieved; about one ounce 
 of each. No other food. 
 
66 THE PRACTICAL CARE AND 
 
 SUMMER COMPLAINT. 
 
 Take away all milk and milk foods for 
 twenty-four hours, and longer if necessary. 
 Give only barley water at the usual time 
 for feeding. Also give the white of an egg, 
 stirred, not beaten, in half a glass of water, 
 three times a day. Sweeten with half a 
 teaspoonful of granulated sugar, or one tea- 
 spoonful of sugar of milk. If there is much 
 pain or weakness, twenty drops of brandy 
 may be added to each white of egg. A dose 
 of castor oil is usually a good thing. 
 
 CHAFING. 
 
 Wash the affected parts with a weak solu- 
 tion of boiled starch water. About a tea- 
 spoonful of starch to half a pint of boiling 
 water. Powder during the day with the fol- 
 lowing powder, marked "Special." 
 
 At night use only cold cream or zinc salve. 
 
 Special. — One ounce of oxide of zinc pow- 
 der; one ounce of common talcum; one even 
 teaspoonful of boric acid powder ; mix. Do 
 not get the powder into the eyes or mouth, 
 otherwise it is harmless. 
 
FEEDING OF CHILDREN 67 
 
 EASH OR PRICKLY HEAT. 
 
 The powder mentioned on the previous 
 page is an excellent one for any kind of rash. 
 Use as little water a,s possible, and the pow- 
 der very freely. Avoid grease of any kind. 
 
 CUTS AND BRUISES. 
 
 Clean the cut thoroughly with peroxide 
 of hydrogen until it does not bubble. Put 
 on any of the following powders: 
 
 Nosophen, aristol, or boric acid. Dress 
 three times daily. 
 
 Bruises. — If you can get it, a piece of 
 raw beef bound over the wound will prevent 
 its turning black. After that put on warm 
 Witch Hazel or Arnica, If there is much 
 pain, put a warm flax seed poultice over 
 that. 
 
 CROUP. 
 
 Put a piece of absorbent cotton soaked 
 in warm camphorated oil, all around the 
 neck, and well up under the ears, or a cold 
 compress covered with flannel can be used 
 in the same way. The result is about the 
 same. fJ 
 
 Alternate every five, ten or fifteen min- 
 
68 THE PRACTICAL CARE AND 
 
 utes, according to the severity of the attack ; 
 one teaspoonful of warm yellow vaseline 
 (always have a new bottle for this purpose) 
 and half a teaspoonful of syrup of ipecac un- 
 til the child vomits. During the severity of 
 the attack, keep a kettle boiling in the room, 
 or a pint of water, boiling, to which ten 
 drops of turpentine or creosote have been 
 
 added. Send for the doctor. 
 CONVULSIONS. 
 
 For convulsions, put the child into a 
 warm bath, about 104 degrees. Put cold 
 compresses on the head. Keep in the water 
 until thoroughly relaxed, adding more hot 
 water from time to time, to keep the tem- 
 perature even. Put one tablespoonful of 
 mustard to each gallon (four quarts) of 
 water. Give one teaspoonful of syrup of 
 ipecac to make the child vomit as convul- 
 sions are sometimes caused by acute indi- 
 gestion. Give enema of pure olive oil. Send 
 for the doctor. 
 
 COLD IN HEAD. 
 
 Warm some liquid albolin, held child's 
 head lower than feet, and drop about eight 
 drops into each nostril, with a straight 
 
FEEDING OF CHILDREN 69 
 
 glass medicine dropper three times a day. 
 Also rub chest and back with warm cam- 
 phorated oil night and morning. Keep tem- 
 perature of room about 70 degrees, if possi- 
 ble. 
 
 COLD ON CHEST. 
 
 Rub chest and back with warm camphor- 
 ated oil, and cover the child from the neck 
 to the waist with a little jacket made of oil 
 silk, and lined with a thin layer of absorb- 
 ent cotton. Cut it like a high neck, sleeve- 
 less waist. Boil in the room about fifteen 
 minutes at a time, a pint of water, to which 
 ten drops of turpentine or creosote have 
 been added. Do this three times a day. 
 
 SOEE EYES. 
 
 Wash the eyes thoroughly inside and out 
 with the filtered boric acid solution. 
 
 Use a medicine dropper ; do not be afraid 
 of getting in too many drops, as all traces 
 of the discharge must be taken away. Most 
 children, especially infants, will open and 
 shut the eyes constantly while the solution 
 
70 THE PRACTICAL CARE AND 
 
 is in. If they do not, move the upper lids 
 slowly up and down several times to make 
 sure that the eyes are clean. Always taste 
 eyewashes before dropping into children's 
 eyes. 
 
 In dropping in the solution, do not drop 
 on the eye itself, but on the inside of the 
 lower lid. If the eyelids stick together, put 
 on a little plain vaseline — the kind that 
 comes in tubes is the best for the purpose. 
 
 If this does not help in a few hours con- 
 suit your physician. 
 
 Be careful about taking a young child 
 suddenly into a very light room, or letting it 
 sleep facing a bright light. Always use a 
 shade. 
 
 EAEACHE. 
 
 Twist a piece of absorbent cotton into a 
 long, narrow roll; dip it in warm boric 
 acid solution, and place in the ear, leav- 
 ing out a long enough piece, so that it can 
 be easily removed. Lie on a hot water bot- 
 tle in such a way that it touches the end of 
 the cotton, and the heat goes through that 
 into the ear. 
 
FEEDING OF CHILDREN 71 
 
 DISCHARGES FEOM THE EAE. 
 
 Water should never be put in the ears, 
 unless they are discharging freely — some- 
 times, it is necessary; but it should be done 
 very carefully. The best kind of a syringe 
 to use is a soft rubber one, and the best 
 thing to use is boric acid solution, unless 
 some special lotion is ordered. Warm 
 slightly, fill the syringe, insert it in the ear 
 just inside the opening — draw the ear gent- 
 ly upwards, and point the end of the syringe 
 upward instead of straight, and slowly 
 empty it in the ear. 
 
 Do not use force — just a gentle pressure. 
 Do not be afraid of getting too much in the 
 ear, as what it cannot hold will run out. 
 
 This is an important thing that everyone 
 should know how to do, as abscesses in the 
 ear are quite common with children, and 
 they have to be syringed frequently. These 
 directions are given in case of an emer- 
 gency, but if it is possible, your physician 
 should he notified at once. 
 
72 THE PRACTICAL CARE AND 
 
 DISCHAEGING NAVEL. 
 
 Wash three times a day, first with perox- 
 ide of hydrogen; — dry thoroughly with ab- 
 sorbent cotton. Next wash with a strong 
 solution of alum water. Dry thoroughly. 
 
 Powder with any astringent powder ; aris- 
 tol is the best. 
 
 The next best is equal parts of boric 
 acid powder and cornstarch. 
 
 HEBNIA, OE BUPTUBE OF THE NAVEL. 
 
 Before anything can be done about this 
 all discharge must have stopped at least 
 twenty-four hours. If it sticks out very 
 much the best way to begin is to boil a nickel 
 (to be sure it is clean), cover with old linen 
 so that one side is filled out and arched in 
 the form of a button. Leave this side 
 perfectly smooth, and sew the other side up 
 so the nickel cannot fall out. Lay this on 
 the protrusion, and strap on with strips of 
 adhesive plaster one inch wide. Leave this 
 on for a week; in the meantime do not bathe 
 the child in the tub. 
 
 At the end of the week remove the plaster 
 
FEEDING OF CHILDREN 73 
 
 very carefully, taking care that the protru- 
 sion keeps in. If the child is over six 
 months continue this treatment; if under 
 six months, after the week is up remove the 
 nickel and plaster and fold where the pro- 
 trusion has been (being careful not to let it 
 come out again) to form a kind of pocket. 
 Get some waterproof adhesive plaster, and 
 beginning from the bottom stick the plaster 
 on, leaving a deep crease in the skin. 
 
 The plaster should be one inch wide and 
 four inches long. Put another piece the 
 same size across it to form a cross. 
 
 It is better to get someone to do it who 
 understands it, as it is very particular 
 work, and need only be changed once in ten 
 days, and if the waterproof plaster is used 
 it need not interfere with the tub bath. 
 
 I prefer the Zona adhesive plaster, put up 
 by Johnson & Johnson, and it is waterproof. 
 
 EICKETS. 
 
 There may be a number of reasons why 
 children get rickets, but there are undoubt- 
 edly a large percentage of cases where only 
 the nutrition is at fault. 
 
 I do not think that any artificially-fed in- 
 
74 THE PRACTICAL CARE AND 
 
 fant really thrives, unless it has fresh cow's 
 milk, modified properly to suit the condi- 
 tion and age. I have seen a number of cases 
 where children were raised on some patent 
 food not calling for fresh milk, and many 
 of them had serious trouble; while children 
 raised on the modified cow's milk were 
 strong, healthy children, normal in every 
 respect. 
 
 I have made a very careful personal study 
 of this and know I am right. 
 
 The best treatment is lots of nourish- 
 ment, the kind and amount to depend upon 
 the age of the child. The principal things 
 are raw milk, cream, orange juice, lime 
 water and cod liver oil (either in an emul- 
 sion or plain) ; also beef juice. 
 
 SCALY HEAD. 
 
 Get a cake of tar and sulphur soap. Use 
 the same as any soap for a shampoo. Put a 
 little warm olive oil on the head every night. 
 Wipe it off with cotton, so as to leave only a 
 little on, as it stains, and a little does as 
 much good as a larger quantity. Next morn- 
 ing use the soap mentioned as a shampoo, 
 and continue this every day until the head 
 is perfectly clean. 
 
FEEDING OF CHILDREN 75 
 
 CHOKING. 
 
 If a child chokes from any liquid put the 
 elbows together and raise the arms quickly 
 over the head. Repeat this two or three 
 times^ raising the child up or laying it on 
 its side. If it does not respond at once 
 sprinkle cold water on the head, and the 
 shock will cause a quick indrawing of the 
 breath, which usually gives instant relief. 
 If the choking spell is from a solid sub- 
 stance look down the throat and try and 
 reach it with the thumb and forefinger, or 
 take the child by the feet and pat it hard on 
 the back. 
 
 NOSEBLEED. 
 
 Ordinary nosebleed can be checked by put- 
 ting a cold compress on the nose and using 
 a little gentle pressure; put a piece of ice 
 wrapped in flannel at the nape of the neck. 
 If this does not check within a reasonable 
 time use the following: 
 
 Get two drams of Monsells solution of 
 iron, using one-third iron to two-thirds 
 water. Take a strip of gauze or linen about 
 an inch wide, soak in the diluted solution 
 
76 THE PRACTICAL CARE AND 
 
 and lightly plug one or both nostrils, as the 
 case may require, cutting it off about half 
 a,n inch from the nostril. Do not use any 
 force; just plug lightly. 
 
 This may be left in twelve hours, but if it 
 causes any annoyance it may be removed- 
 after four. In removing take hold of the 
 piece outside and remove gently, keeping the 
 finger and thumb of the left hand on the up- 
 per part of the nostril. Consult your physi- 
 cian. 
 
 CONTENTS OH THE FAMILY MEDICINE 
 
 CHEST. 
 
 Quarter yard of oil-silk. 
 
 2 ounces, equal parts, of linseed oil and 
 
 lime water. 
 
 1 funnel ; 1 strainer. 
 
 1 package of absorbent cotton. 
 
 Small bottle of lime water. 
 
 1 graduated measuring glass. 
 
 I dropper. 
 
 Licorice powder. 
 Castor oil. 
 
 Small syringe. 
 
 Glycerine suppositories-. 
 
FEEDING OF CHILDREN 77 
 
 Mustard, in can. 
 
 Bath thermometer. 
 
 Small box, containing common laundry 
 
 starch. 
 Aristol or nosophen powder. 
 Boric acid powder. 
 Boric acid solution. 
 Peroxide of hydrogen. 
 Witch hazel or tincture of arnica. 
 Olive oil. 
 Syrup of ipecac. 
 
 One fresh bottle vaseline, sterilized. 
 Turpentine. 
 Liquid albolin. 
 Camphorated oil. 
 Special powder (pag£ 66). 
 Zinc salve. 
 Brandy. 
 Alcohol. 
 
 Aromatic spirits of ammonia. 
 Bi-carbonate of soda. 
 Fennel seed. 
 Borax. 
 Glycerine. 
 Ground flaxseed. 
 A small quantity of each of these will do. 
 
78 THE PRACTICAL CARE AND 
 
 HOW TO GIVE MEDICINE. 
 
 Always look carefully at the label, and 
 never, by any chance, use a bottle that has 
 none. 
 
 Mistakes have been made — often serious 
 ones. In pouring medicine from a bottle 
 always leave the label turned up, as, if the 
 contents become spilled on it, the directions 
 cannot be read. 
 
 All medicines except cough syrups should 
 be given in water; usually three or four 
 times the amount of the medicine. 
 
 Cough syrups are to allay irritation in 
 the throat, and the full strength is required. 
 
 CASTOR OIL. 
 
 In giving oil to children it should be 
 warm, and two or three drops of brandy and 
 a little sugar added. 
 
 Doses: 
 One month and under, 30 drops. 
 Two months and under, 40 drops. 
 Three months and under, 50 drops. 
 Four months and under, 60 drops. 
 Prom four months to one year, 1 tea- 
 spoonful. 
 
FEEDING OF CHILDREN 79 
 
 One to two years, iy 2 teaspoonfuls. 
 Two to five years, 2 teaspoonfuls. 
 
 It cannot be tasted in coffee or orange 
 juice. About four times the amount of 
 coffee or orange juice to the amount of cas- 
 tor oil, and may be given to older children 
 in this way; A child from ten years up- 
 ward may take a tablespoonful. 
 
 COUGH SYRUPS. 
 
 Syrup of Tulu, 2 ounces. 
 Muriate of xlmmonia., y± dram. 
 
 Half a teaspoonful every two hours. This 
 may be given to infants, 
 
 FLAXSEED AND LEMON JUICE. 
 
 One heaping tablespoonful of whole flax- 
 seed, one heaping tablespoonful of granu- 
 lated sugar. Pour over this one pint (two 
 cups) of boiling water, and let it stand until 
 cold. Add the juice of a lemon and a little 
 more sugar if needed. 
 
 Strain, and give a tablespoonful every 
 two or three hours. 
 
 This is for children over two years old. 
 
80 THE PRACTICAL CARE AND 
 
 THE USE OF STIMULANTS IN SICKNESS. 
 
 I have found that brandy or whiskey (the 
 effect is about the same) is a great help in 
 all cases, especially with infants and chil- 
 dren. 1 do not mean in large quantities; 
 in fact, in very small amounts. For in- 
 stance : A child under three months could 
 take twenty-four drops in twenty-four 
 hours; three with each feeding. 
 
 Over three months, and under six months, 
 twenty-eight drops in twenty-four hours; 
 four drops with each feeding. 
 
 One year old, six drops to each feeding, 
 and when the illness is over, and the child is 
 getting well, stop it gradually by giving 
 four drops less to the entire amount each 
 day until you do not use any. 
 
 Of course, with special directions or spe- 
 cial needs, it may be given in much larger 
 quantities, but under ordinary circum- 
 stances the above directions may be fol- 
 lowed. 
 
FEEDING OF CHILDREN 81 
 
 THEOAT GARGLES. 
 
 One teaspoonful alum, one teaspoonful 
 borax and eight ounces of hot water. 
 Or, 
 
 Ten drops 95 per cent carbolic acid; mix 
 thoroughly with a teaspoonful of glycerine. 
 Add one teaspoonful borax and eight ounces 
 of water. Mix. 
 
 The sore throat should be gargled every 
 two hours, and a cold compress covered 
 with flannel kept on. 
 
82 THE PRACTICAL CARE AND 
 
 BATHING, POULTICES, APPLICA- 
 TIONS, ETC. 
 
 HOW TO MAKE TURPENTINE STUPES. 
 
 Wring a piece of flannel out of hot water; 
 have it large enough to cover the affected 
 part. Sprinkle evenly with spirits of tur- 
 pentine. Do not pour it on, let it drop 
 evenly. Lay it on the affected part; cover 
 with oil-silk and a large piece of dry flannel. 
 Leave it on a half hour, unless it irritates 
 too much. 
 
 SALT SOLUTION. 
 
 One small level teaspoonful of common 
 table salt to a pint of boiling water. 
 
 MUSTARD PLASTERS. 
 
 Take the white of an egg, put it into a 
 cup, add enough mustard to make it a nice 
 consistency. Stir out all the lumps, spread 
 between old linen or cheesecloth. This is 
 full strength, but unless left on a very long 
 time will not blister. 
 
 Not so strong: One part of mustard to 
 
FEEDING OF CHILDREN 83 
 
 two of flour ; enough water to make a paste. 
 Use the same as above. 
 
 FLAXSEED POULTICES. 
 
 Have the water boiling, the amount to be 
 according to the space to be covered. A pint 
 is usually enough for an ordinary poultice. 
 Stir in the ground flaxseed very gradually, 
 until it is the required consistency, not too 
 wet. Spread between cheesecloth and put 
 on as hot as it can be borne. Cover with oil- 
 silk, a thick layer of cotton, and a loose 
 bandage. Change every two hours unless 
 ordered differently. 
 
 COLD PACK. 
 
 Lay a rubber sheet over the bed, cover 
 with a sheet or a bath sheet. Remove all 
 the patient's clothing and wrap in a dry 
 woolen blanket from neck to below feet. 
 Wring a sheet out of cold water (remove the 
 blanket) and wrap the entire body in it, 
 with the exception of the head, being sure 
 that the sheet touches every part of the 
 body. Wrap the blanket on the outside of 
 this and cover with another light blanket. 
 Put a cold compress on the head, covered 
 
84 THE PRACTICAL CARE AND 
 
 with a dry towel. If the patient goes to 
 sleep it may be left on until he (or she) 
 awakens. If not half an hour is usually 
 long enough. The wet sheet should then be 
 removed and the patient dried, and either 
 dressed in night clothes and put into a 
 warm bed, or wrapped in a warm blanket. 
 
 HOT PACK. 
 
 If possible take a thin blanket (if not a 
 cotton sheet), wring it out of very hot 
 water, as it cools quickly, and use in exactly 
 the same way as a cold pack. This is very 
 soothing for nervous, restless children, and 
 will sometimes make them sleep when ordi- 
 nary methods have failed. 
 
 Be careful to keep covered while sleeping. 
 
 HOW TO GIVE A BABY A TUB BATH. 
 
 A baby three weeks old is ready for a tub 
 bath, and the first thing to consider is what 
 kind of a tub to get. The ordinary oval foot 
 tub will not do. 
 
 The tub should be free from all paint or 
 enamel. Zinc, plain tin 5 or rubber are the 
 best. 
 
FEEDING OF CHILDREN g5 
 
 The tub should be long enough to allow 
 the child to lie down, and plenty of room 
 to spare at the head and feet to allow for 
 growing and kicking. It should be deep 
 enough to allow the child's chest to be en- 
 tirely covered with the water, without spill- 
 ing over. The second size is the best, as it 
 will last until the child is able to sit up and 
 use the ordinary stationary bath tub. 
 
 Everything should be in readiness before 
 the bath begins — sponges, soap, mouth 
 wash, dry, warm towels, clean towels, a 
 bath apron, talcum powder, bath ther- 
 mometer, safety pins, something to throw 
 over the child until it becomes accustomed 
 to the lower temperature of the room it is 
 taken to after the bath. The temperature 
 of the bathroom should be 75 degrees or 
 more. 
 
 If possible have some way to warm the 
 towels and clothing. A hot water bag filled 
 with very hot water is a good substitute. 
 Have the bath tub on a box, so that it is a 
 convenient height to stoop over. 
 
 Take off all the baby's clothes and wrap 
 in a soft towel and flannel apron. Wash 
 the mouth thoroughly with whatever solu- 
 tion you are using. Next wash the face 
 
86 THE PRACTICAL CARE AND 
 
 (without soap) with a soft sponge or wash- 
 cloth and dry. Next wash the head, ears 
 and neck with soap and water, being care- 
 ful not to get any water into the ears, and 
 either rinse and dry before putting into the 
 tub, or rinse in the tub, whichever comes 
 easiest. Next soap the body all over, and 
 gently lower into the tub, supporting the 
 baby's head on your left wrist, and holding 
 it around the left arm with the thumb and 
 forefinger of your left hand, keeping your 
 right hand under the body until it is in the 
 water. Until a child becomes accustomed 
 to the water it is best to lay a towel over it 
 until it is well in the water. 
 
 Take your larger sponge and wash the 
 body all over with your right hand, keeping 
 your left in the position named until the 
 baby is on your lap again. 
 
 The duration of the bath should be from 
 five to ten minutes, and the temperature of 
 the water 98 degrees to begin with. 
 
 Next have a dry, warm towel over the 
 bath apron on your lap, and take the baby 
 out of the water in the same manner you 
 put it in, that is, with the right hand under 
 the body. Be careful not to hurt the baby's 
 
FEEDING OF CHILDREN 87 
 
 right arm, which is usually hanging down, 
 and seems very much in the way. 
 
 Next dry thoroughly, especially all the 
 creases, and powder by sprinkling a little 
 on and rubbing with the hand. Next dress 
 as quickly as possible, putting on the band 
 and shirt first. 
 
 The baby should be fed just as soon as it 
 is dressed, even if it is half an hour ahead 
 of the usual time. 
 
 During the time that the baby was having 
 its bath the room to which it is going should 
 have been thoroughly aired and brushed up, 
 so that it can take its nap in a nice, fresh 
 room. 
 
 The temperature of the bath should be 
 98 degrees to begin with, and gradually low- 
 ered until it is 95 degrees. After three 
 months it should be gradually changed sls 
 low as seems- comfortable for the child, but 
 not cold enough to shock. Some children, 
 like some grown people, cannot stand cold 
 water. A child should be bathed once a 
 day for the first year ; after that every other 
 day during the second year, and then twice 
 a week. After eight months the head should 
 only be washed every second day. 
 
88 THE PRACTICAL CARE AND 
 
 BABY'S CLOTHING BASKET, ETC. 
 
 CONTENTS OF BABY BASKET. 
 
 Lanoline, cuticura, or castile soap. 
 
 Talcum powder. 
 
 Mouth cloths. 
 
 Mouth and eye wash (usually boric acid 
 
 solution). 
 Large and small safety pins. 
 A full set of clothes. 
 Soft towels. 
 Extra diapers. 
 Vaseline. 
 Zinc salve. 
 
 HOW TO MAKE A HAIE PILLOW. 
 
 Make a pillow case of strong muslin, 
 14x17. Fill with four ounces of white 
 curled hair, and sew up the end. Pull the 
 hair evenly and tuft with thread, each tuft 
 about four inches apart. This is only half 
 an inch thick and is very comfortable. 
 
FEEDING OF CHILDREN 89 
 
 COMFORTABLE CLOTHES FOE A NEW 
 
 BABY. 
 
 6 night gowns. 
 
 4 slips, a little nicer than the night 
 gowns, 34 inches from neck to hem. 
 
 3 or 4 fancy dresses, 36 inches from 
 neck to hem. 
 
 2 white skirts to wear with fancy 
 dresses, with narrow bands and but- 
 tonholes, to button on to underskirt 
 waists, 2 inches shorter than dresses. 
 
 2 fancy flannel skirts, 1% yards wide 
 and 26 inches long; also with bands 
 and buttonholes, 
 
 2 plain flannel skirts, iy 2 yards wide, 
 26 inches long, with bands and but- 
 tonholes. 
 
 4 plain flannel skirts, 1*4 yards wide 
 (45 cents per yard), 24 inches long, 
 to be put on cambric waists, the neck 
 ancl armholes to be trimmed with 
 lace, and a fine tape around the neck 
 to draw them up. They are to be 
 double where the skirt and waist 
 join, to make them strong for the 
 buttons, and are to be sewn together. 
 They are to be used for inside flannel 
 
90 THE PRACTICAL CARE AND 
 
 skirts to take the place of pinning 
 blankets, and to have a single tape 
 round the bottom, coming from both 
 sides, to tie up like a bag. 
 
 The idea is to have the inside flannel 
 skirts two inches shorter than the outside 
 ones, and the outside ones two inches 
 shorter than the dresses when finished. 
 
 3 silk and wool, silk, or all-wool shirts, 
 second size. 
 
 2 pair knitted wool booties. 
 
 2 woolen shawls, one pink and one 
 white (honeycomb are the best). 
 
 1 flannel square to use as a headshawl 
 if needed. 
 
 1 flannel bath apron. 
 
 8 yards of 26-inch bleached cotton flan- 
 nel, to be cut into twelve squares and 
 hemmed, to be used for outside 
 diapers. 
 
 For inside diapers get the Ked Cross 
 sanitary bird's eye cotton ; it is boiled 
 and softened, ready for use. Draw 
 a thread before cutting it ; otherwise 
 it will be crooked. 
 
FEEDING OF CHILDREN 91 
 
 3 pieces, 20 inches, cut into double 
 
 squares 40 inches long. 
 3 pieces, 22 inches, cut into double 
 
 squares 44 inches long. 
 1 yard of flannel, to be torn into five 
 
 bands; not hemmed. 
 
 NIGHT CLOTHES. 
 
 The Arnold Knit night gowns are very 
 nice. They come in two weights, winter and 
 summer. They have a drawstring round the 
 bottom, and when used a child does not 
 need any skirts at night, only the shirt, 
 band, stockings or booties, and diapers. It 
 is very necessary that a child's feet should 
 be kept warm, both day and night. 
 
 ABOUT FLANNEL BANDS. 
 
 A child should wear flannel bands for the 
 first two years, or over the second summer, 
 anyway ; a snug flannel band the first three 
 months and the ordinary knitted ones after 
 that. 
 
92 THE PRACTICAL CARE AND 
 
 BABY'S TEMPERATURE, WEIGHT, 
 
 ETC. 
 
 HOW TO TAKE A CHILD'S TEMPEKA- 
 
 TTJEE, 
 
 The best way to take a child's tempera- 
 ture is in the rectum. The thermometer 
 should be greased slightly and pointed to- 
 wards the navel and kept in three minutes. 
 
 Temperature taken this way is from one- 
 half to one degree higher than by mouth, 
 but it is the only sure way. 
 
 A baby's temperature does not vary much 
 from that of an adult. It is usually 99, 
 while an adult's will be 98y 2 . The pulse 
 and respiration are very different. 
 
 An infant under one month will have a 
 pulse usually from 130 to 140. This gradu- 
 ally becomes slower, and when the child is 
 two years old it is about 100, and at five 
 years about 90, while an adult's ranges from 
 72 to 75. 
 
 The normal respiration for an adult is 
 
FEEDING OF CHILDREN 93 
 
 about 16, while that of an infant under a 
 month old is about 40, and that of a child 
 five years old about 25. 
 
 Of course, these vary under certain con- 
 ditions, such as a hearty meal, violent ex- 
 ercise, etc., but it will give you a general 
 idea. 
 
 TEMPEEATUEE AND MOISTUEE IN 
 EOOMS. 
 
 A broad, shallow pan should be kept on 
 the radiator, or whatever the heating ap- 
 paratus is, all the time. It should contain 
 from a pint to a quart of water, and be 
 changed twice a day. 
 
 This should always be done in sick rooms, 
 sleeping rooms, or where children are. 
 
 The day nursery should be kept not 
 warmer than 70 degrees, and 60 to 65 at 
 night for children under one year. After 
 that it may gradually be made cooler at 
 night. During the day 70 is a good tem- 
 perature at any time. It is a mistake to 
 keep the nursery too warm, as children take 
 cold by being taken into halls and other 
 rooms that are cooler than their own. 
 
94 THE PRACTICAL CARE AND 
 
 BABY'S WEIGHT. 
 
 The average weight of a new-born baby 
 is 7 pounds 8 ounces. 
 
 1 week old, 7 pounds 4 ounces. 
 
 2 weeks old, 7 pounds 8 ounces. 
 
 3 weeks old, 8 pounds. 
 
 1 month old, 8 pounds, 8 ounces. 
 
 2 months old, 10 pounds, 8 ounces. 
 
 3 months old, 12 pounds 8 ounces, 
 
 4 months old, 13 pounds 12 ounces. 
 
 5 months old, 15 pounds. 
 
 6 months old, 16 pounds. 
 
 7 months old, 17 pounds. 
 
 8 months old, 18 pounds. 
 
 9 months old, 18 pounds 12 ounces. 
 
 10 months old, 19 pounds 8 ounces. 
 
 11 months old, 20 pounds. 
 
 1 year old, 20% to 21 pounds. 
 
 2 years old, 27 pounds. 
 
 3 years old, 32 pounds. 
 
 4 years old, 36 pounds. 
 
 5 years old, 40 pounds. 
 
FEEDING OF CHILDREN 95 
 
 WEIGHTS AND MEASUEES. 
 
 Teaspoons vary very much in size, but 
 there are four ordinary small teaspoonfuls 
 to one tablespoonful. Tablespoons also 
 vary in size, but an ordinary one holds half 
 an ounce. So as none of them are absolutely 
 correct we will say about : 
 
 4 teaspoonfuls, 1 tablespoonful. 
 2 tablespoonfuls, 1 ounce. 
 
 The correct way to measure is to have a 
 graduate glass. 
 
 DEY MEASUEE. 
 60 grains, 1 dram 
 
 FLUID MEASUEE. 
 
 8 drams, 1 ounce. 
 
 16 ounces, 1 pint or pound. 
 
 32 ounces, 1 quart. 
 
 4 quarts, 1 gallon. 
 
9g THE PRACTICAL CARE AND 
 
 ABOUT HEALTHY BABIES. 
 
 If a baby who has been gaining begins 
 to lose weight, or remains at a standstill, 
 seems restless, gets hungry before its time, 
 and does not sleep as long as usual, it is 
 not getting enough to eat — either not get- 
 ting enough in quantity or the quality is too 
 poor. In the case of a bottle-fed baby under 
 ten months old it would be better to make 
 the milk richer, or, if you are using the milk 
 as rich as the child's age calls for, use some 
 baby food in addition. In the case of a 
 nursing baby, it would mean more bottles, 
 and fewer nursings. In the case of a child 
 over ten months, other foods — broths, etc. 
 — should be given in addition to the milk. 
 
FEEDING OF CHILDREN gj 
 
 DELICATE. POOELY NOUKISHED 
 BABIES. 
 
 In commencing to feed milk to a baby 
 who has. never been properly nourished, or 
 who for any reason is far below the average 
 in weight, the proportion of milk used 
 should be about half the strength that 
 would be given to a normal baby of the 
 same age. At the end of a week you could 
 begin gradually to increase the quality, ac- 
 cording to directions on page 12. Then if 
 there are any symptoms of indigestion stop 
 increasing for a week. Then begin again. 
 Under these conditions it would be better 
 to use the top milk, the directions for pre- 
 paring it will be found on page 7. Unless 
 the baby is constipated it would be better to 
 dilute the milk with barley water instead 
 of plain water. 
 
INDEX 
 
 PAGE. 
 
 Albumen water 46 
 
 Bands, flannel, how long to wear them 91 
 
 Barley gruel 46 
 
 Barley water 49 
 
 Basket, contents of baby 88 
 
 Bath, how to give a baby a tub 84 
 
 Beef juice, how to squeeze 54 
 
 Bills of fare, from 12% to 15 months 28 
 
 Bills of fare, from 15 to 18 months 31 
 
 Bills of fare, from 18 months to 2 years 36 
 
 Bills of fare, from 2 to 5 years 40 
 
 Boiled flour, how to prepare 49 
 
 Boiled flour gruel 49 
 
 Bottle feeding, and amounts at different ages 13 
 
 Bottles, how to prepare food for 2 
 
 Bottles, how to take care of 18 
 
 Bottle, the correct way to give it 11 
 
 Burns and scalds 65 
 
 Calves' brains, how to prepare 55 
 
 Castor oil, doses, how to give it 78 
 
 Chicken broth 47 
 
 Chicken, scalloped 56 
 
 Children, useful hints about the care of 60 
 
 Chocolate pudding 57 
 
 Chafing 66 
 
 Choking 75 
 
 Clothes for a new baby 89 
 
 Clothes, night 91 
 
 99 
 LofC. 
 
100 INDEX 
 
 PAGE, 
 
 Cocoa 50 
 
 Cold in head 68 
 
 Cold on chest 69 
 
 Colic, causes and cures 64 
 
 Constipation and enemas 63 
 
 Convulsions, treatment of 68 
 
 Cornstarch pudding 56 
 
 Cough syrup for infants 79 
 
 Cough syrup for children over two years 79 
 
 Croup, treatment of 67 
 
 Custard, baked 58 
 
 Custard, boiled 58 
 
 Cuts and bruises 67 
 
 Delicate, poorly nourished babies 97 
 
 Earache 70 
 
 Ear, discharges from the 71 
 
 Eggs, the best way to boil 51 
 
 Eye solutions, how to filter 60 
 
 Farina, how to prepare 51 
 
 Feeding a baby 10 months old, the best way to 
 
 commence 20 
 
 Feeding a child from 10V 2 to ll 1 /^ months 21 
 
 Feeding a child from liy 2 to 12^ months 24 
 
 Feeding, regularity of 18 
 
 Fennel tea, how to prepare 64 
 
 Flaxseed poultice 83 
 
 Flaxseed tea 79 
 
 Foods — permissible — from 1 year to 18 months 27 
 
 Food — when fresh milk cannot be taken 15 
 
 Food — why it should be changed gradually 15 
 
 Granum, how to prepare for children 1 year old 
 
 and over 53 
 
 Granum, how to prepare, for children under 1 year 52 
 
 Healthy babies 96 
 
 Hives 65 
 
INDEX 101 
 
 PAGE. 
 
 Hours for feeding at different ages 14 
 
 Junket 57 
 
 Lime water 16 
 
 Meat balls and beef juice, how to prepare 54 
 
 Medicine chest, contents of family 76 
 
 Medicine, how to give 78 
 
 Milk and milk bottles 1 
 
 Milk, how to modify, from 1 day to 6 weeks 3 
 
 Milk, how to modify, from 6 weeks to 4 months ... 3 
 
 Milk, how to modify,' from 4 to 5 months 4 
 
 Milk, how to modify, from 5 to 7 months 5 
 
 Milk, how to modify, from 7 to 10 months 5 
 
 Milk, increasing quality without increasing 
 
 quantity 12 
 
 Milk, increasing quality and quantity at same time 12 
 Milk, top, directions for preparing and reasons 
 
 for using 7 
 
 Milk, top, during the first month and up to fifth 
 
 week 7 
 
 Milk, top, from 5 weeks to 3 months 8 
 
 Milk, top, from 3 to 4 months 9 
 
 Milk, top, from 4 to 5 months 9 
 
 Milk, top, from 5 to 7 months.' 9 
 
 Milk, top, from 7 to 10 months 10 
 
 Milk — what to do if it gets sour 17 
 
 Milk, why it should not be boiled 2 
 
 Moisture in rooms 93 
 
 Mouth cloths, how to sterilize 61 
 
 Mouth solutions, how to filter 60 
 
 Mouth wash, for special use 62 
 
 Mouth wash, ordinary 62 
 
 Mustard plaster, mild 82 
 
 Mustard plaster, strong 82 
 
 Mutton broth 48 
 
 Navel, discharges from the 72 
 
102 INDEX 
 
 PAGE. 
 
 Navel, rupture of 72 
 
 Nipples and corks, how to take care of 19 
 
 Nosebleed 75 
 
 Nursing babies, commencing bottle with 16 
 
 Nursing bottles and nipples, the best kind to use . . 17 
 
 Oatmeal, how to strain and prepare 52 
 
 Oatmeal water 48 
 
 Omelette 59 
 
 Oyster broth 47 
 
 Pack, cold 83 
 
 Pack, hot 84 
 
 Pillow, how to make a hair 88 
 
 Potatoes, stuffed 56 
 
 Prune souffle 58 
 
 Prunes, strained 57 
 
 Rash or prickley heat 67 
 
 Rice, how to prepare 51 
 
 Rice water 46 
 
 Rickets 73 
 
 Salt solution 82 
 
 Scaly head 74 
 
 Sore eyes 69 
 
 Sour stomach 65 
 
 Special powder 66 
 
 Stimulants in sickness, how to use 80 
 
 Summer complaint 66 
 
 Sweetbreads, fricasseed 55 
 
 Teeth, when they come 62 
 
 Temperature, how to take a baby's 92 
 
 Temperature of rooms 93 
 
 Temperature, respiration, pulse 92 
 
 Throat gargles 81 
 
 Toast, cream 50 
 
 Toast, French 59 
 
 Toast water 50 
 
INDEX 103 
 
 PAGE. 
 
 Turpentine stupes 82 
 
 Vomiting 65 
 
 Vomiting, excessive 65 
 
 Warm foods, the correct way to serve 45 
 
 "Water, drinking, amount at different ages 12 
 
 Water, how to filter 60 
 
 Weight of average baby 94 
 
 Weights and measures 95 
 
 Whey 47 
 
MAR 1 1904