THE PRACTICAL Care and Fe edi m of Children Class JRjub/ . &jpghtN°4.S;B0 COPXRIGHT DEPOSTT. The Practical Care and Feeding of Children BY MARY A. DUNS Graduate of the Woman* s Hospital, Chicago, III. Third Edition. Revised and Enlarged. Chicago. Chicago Medical Book Co. 1920 Copyright, 1904, 1909, 1920 By Mary A. Duns. Reprinted, 1909, 1911, 1915, 1919, 1920. MM. 29 1920 ©CU5 7I 161 AFFECTIONATELY DEDICATED TO THE BABIES For whose welfare this book was written Having enjoyed the opportunity of watching the extraordinary results obtained by Miss Duns in cases of malnutrition in infants by her systematic and efficient method of feeding, and having known her for many years as the most competent and successful obstetric nurse in Chicago, I bespeak for this new edition of her book a most cordial reception. E. J. DOERING, M. D., Chicago. Miss Duns' book is one that should be in the hands of every young mother. The author has had a long and valuable experience in obstetrics and the care of infants, and is a safe guide. HENRY T. BYFORD, M. D. Chicago. Having known Miss Duns as an obstetric nurse for several years I feel no hesitation in saying that any knowledge she may see fit to impart to the young mother will be advanta- geous to both mother and child — the result of a ripe experience in the handling of young infants. FRANK CARY, M. D., Chicago. Miss Duns' work in the care and feeding of infants has been eminently successful and is worthy of the highest praise. Her book, which is the expression of her vast experience, is most commendable and should be of inval- uable aid to those seeking modern and ap- proved methods. MAURICE RUBEL, M. D., Chicago. PREFACE TO THE THIRD EDITION. In this edition, a number of changes have been made, and new articles added. I have endeavored to keep the book as sim- ple as possible, and still give information such as the intelligent care of children requires. Each article has been carefully indexed. MARY A. DUNS. Chicago, March, 1920. PREFACE TO THE SECOND EDITION. In this edition the milk formulas have all been rewritten, and arranged in a more simple manner. A number of new articles, cooking recipes, memoranda pages, etc., have been added, and the clothes list and weight chart rewritten. My aim in this edition, as well as in the first one, has been to make everything concise and easy to understand. The index, in the back of the book, will be found very helpful in looking up any article that may not be mentioned in the table of contents. MARY A. DUNS. Chicago, August, 1909. PREFACE TO FIRST EDITION. This little book is the result of years of practical experience with infants and children in Chicago. I have tried to condense it in every possible way, and at the same time make it so plain that anyone can understand it. I have used the formulas and recipes 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 Preparation of milk and directions for bottle feeding 1 Mixing food for bottles 5 Explanation of formulas 8 Milk formulas for infant feeding 13 Whey formulas 45 Care of bottles and nipples 55 Pasteurized milk 70 Food values 71 How to feed children from 7 months to 2 years 72 Bills of fare from 2 to 5 years 91 Recipes 97 Emergencies 125 Contents of family medicine chest 138 Bathing, poultices, applications, etc 142 Baby's clothing, basket, etc 150 The nursery, airing, sleeping, etc 157 Baby's temperature, weight, etc 163 Index 171 Practical Care and Feeding of Children THE PREPARATION OF MILK and Directions for Bottle Feeding. ABOUT MILK AND MILK BOTTLES. For infants and children, buy the best milk that can be bought — certified, if possible. This is very important. First, wash the outside of the bottle in cold water, then the paper top and all around the neck 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, remov- ing the paper with a clean fork, being sure that the rim of the bottle is perfectly clean. If you are going to use only the cream, be very careful not to shake the bottle. Always strain milk and cream through fine cheesecloth. 1 I THE PRACTICAL CARE AND Milk delivered in cities is usually in glass bottles with paper tops. There should be about six ounces of cream on top of each quart bottle. This milk is always from a mixed herd, and not from just one cow — in fact the milk from one cow only should never be used in infant feeding. Mixed milk is much safer. In the country, when the milk is delivered in bulk, instead of bottles, it should be strained through cheesecloth as soon as received, poured into glass bottles or mason jars, placed on ice, in very cold water, or in the ice box, and allowed to stand from four to six hours (or until the cream rises to the top). If more than six ounces of cream comes on the quart bottle, take away all but six ounces. If the cream is too thick to pour (as it sometimes is in the country), do not use any extra cream in preparing these formulas. Take the amount needed from the top of the bottle, shake up the rest of the partially-skimmed milk, with- out adding any extra cream. Average milk should have six ounces of cream to a quart, and the cream should be thin enough to pour (for infant feeding). FEEDING OF CHILDREN HOW TO SKIM THE CREAM FROM THE TOP OF A BOTTLE OF MILK. After a bottle of milk has stood from four to six hours (bottled milk delivered in cities usually has the cream at the top, and in that case can be used at once), take off the first ounce of cream with a teaspoon, and the rest with a long, narrow dipper that comes for the purpose, and is called the Chapin cream dip- per. It holds one ounce. Be sure to take the first ounce with a teaspoon — if you put the dipper into a full bottle of milk it will spill. There is no objection to using a 16% cream, if you are sure it is as fresh as the cream from the top of the milk bottle would be. Some- times cream is twelve hours older than milk, but if you can be sure that it is just as fresh, it will save you the trouble of skimming the milk and of having to wait for the cream to rise in case it should not be on top when you get it 4 THE PRACTICAL CARE AND PREPARATIONS TO MAKE BEFORE MIXING FOOD FOR BOTTLES. Articles Needed. Eight-ounce graduate glass. Pan for food, with cover. Strainer, or cheesecloth. Tablespoon to mix food. Sterilized absorbent cotton. Salt, in a china shaker. Sugar, for the drinking water. Funnel. Knife. Fork. Teaspoon. Cream dipper. Milk-sugar or dextri-maltose. Bottle of water. Bottle rack, with clean bottles. Large pitcher, or measuring glass. Covered glass jar with rubber (or cotton) corks. Bottle of milk, to shake up without skimming. Bottle of milk, to skim for cream, or bottle of 16% cream. Lime water, or bi-carbonate of soda powder. Baby food or barley water, previously cooked. Be sure your hands are clean. Have all the utensils, rubber corks, spoons, etc., freshly boiled. FEEDING OF CHILDREN 6 MIXING THE FOOD. Order in which the different ingredients come: 1st. Barley water and water, or baby food water. 2nd. Milk-sugar or dextri-maltose. 3rd. Salt if required. 4th. Cream and milk. 5th. Bi-carbonate of soda or lime water. HOW TO PREPARE FOOD FOR BOTTLES. Measure the cream in the eight-ounce gradu- ate glass, and pour into the large measuring glass or pitcher. Next measure the shaken-up milk in the eight-ounce graduate, and mix with the cream. Measure the required quantity of water, bar- ley water, oatmeal water, or baby food water (previously boiled), pour into the saucepan, add the milk-sugar or dextri-maltose and the salt. Let it come to a boil; when it is boil- ing pour in the milk and cream. Remove at once from the fire, and strain — through fine cheesecloth where oatmeal water or barley water is used, or through a fine wire strainer where other foods are used. (In this way, the milk is not boiled; and as, when the child grows older, less water is used, even the heating process is lessened.) Next, add the 6 THE PRACTICAL CARE AND lime water or bi-carbonate of soda (dissolved in cold water). Mix thoroughly, and measure in a graduate glass, the amount for one feed- ing in each bottle. If, for any reason, the milk has to be boiled (after a case of summer complaint during hot weather or for a journey, or if you are not sure it is absolutely pure) bring the entire mixture to a boil after putting in the milk and cream (or milk alone) and let it cool before putting in the lime water, or soda solution. After milk is scalded, cool as quickly as possible. The baby's food containing milk should always be kept on ice or in some cold place until ready to be heated. It is not safe to keep it warm for any length of time. Never allow cream or milk to freeze. Some- times, it will unavoidably happen, and in such cases where it is impossible to get more, stand the bottle in cold water in a warm room until melted. FEEDING OF CHILDREN WHY MILK SHOULD NOT BE BOILED. Boiled milk should not be given to children for any length of time, especially when it forms the principal part of their diet. When milk is boiled, it practically destroys the nourishing properties of the cream, 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. When you are in doubt about the milk being fresh, bring it to a boil. If nox fresh it will curdle. 8 THE PRACTICAL CARE AND EXPLANATION OF FORMULAS. The difference between normal mothers' milk and cows' milk: Cows' milk Average human milk Water 87.1 per cent Water 87 percent Fat 3.9 per cent Fat 2.75 to 4.65 per cent Proteids .... 3.2 per cent Proteids 09 to 1.8 per cent Sugar 5.1 per cent Sugar 5.50 to 7.3 percent Salts 0.7 per cent Salts 019 percent Reaction acid Reaction alkaline. WHY CREAM SHOULD BE USED IN THE PREPARATION OF FOOD FOR YOUNG CHILDREN. When a baby has to be reared on a bottle, the nearer the food used resembles the natural food — mother's milk — the better the child will thrive. Normal mothers' milk contains about the same amount of cream as undiluted cows' milk; consequently, as an infant cannot digest cows' milk unless it is very much diluted, extra cream should be used to make up the loss of fat caused by the addition of water or other diluents* FEEDING OF CHILDREN & Mothers' milk contains much more sugar than cows' milk; consequently, milk-sugar, dextri-maltose or cane sugar must be added. Mothers' milk is alkaline, cows' milk acid; consequently, lime water or bi-carbonate of soda must be added. Mothers' milk has very soft, easily digested curds; cows' milk has curds much harder for an infant to digest. The addition of barley water, oatmeal water or some baby food helps to soften these curds. Absolutely fresh cows' milk does not contain much acid, but the longer it is kept the more acid it becomes. That is why bi-carbonate of soda should be used. The formulas in this book are arranged to imitate as far as possible normal mothers' milk. Children 9 or 10 months old — sometimes younger — are able to digest undiluted cows' milk, especially if they are accustomed to di- luted cows' milk, as most children are. In some cases, the formulas in this book may be followed exactly ; in other cases, some changes will have to be made, as all children's needs are not the same. Special cases call for special care, of which your physician should be the best judge. Above all, do not experiment; be satisfied with a normal gain and a contented baby. 10 THE PRACTICAL CARE AND GENERAL INFORMATION IN REGARD TO FORMULAS. 1. It is better to use boiled or filtered water. 2. Always prepare enough food to last 24 hours at one time, and keep on ice. 3. In regard to sweetening, all malt prepara- tions have a slightly laxative effect ; milk-sugar slightly constipating. Cane sugar should be used only when ordered specially. 4. A tiny pinch (or grain) of salt should be added to each bottle when milk-sugar or cane sugar is used. When dextri-maltose is used salt will not be needed, as most of those prepa- rations contain chloride of sodium (common table salt). 5. Barley water is for loose bowels, or where conditions are normal, and must be made with pearl barley for children under three months old — see page 97. After three months, pre- pared barley may be used. 6. Oatmeal water is for constipation. See page 97. 7. Make all changes in formulas gradually. See page 51. 8. All teaspoons and tablespoons should be measured level unless stated otherwise. 9. To obtain a level spoonful, fill very full and scrape off with a knife until level with the top of the spoon. To get half a level spoonful, FEEDING OF CHILDREN U divide down the center lengthwise ; for a quar- ter of a level spoonful, divide half a level spoon- ful into two equal parts; 24 W one-half and one quarter. 10. After the baby is seven months old, the extra cream will not be needed. The formulas in this book are arranged to use milk instead of the extra cream. If the baby is very consti- pated the cream may be continued, but it usu- ally is not necessary when other foods are being used. See page 72. 11. While baby food is not needed when other food is taken, there is no objection to continuing its use if desired until the child is two years old. 12. In regard to feeding hours, I have al- ways found that infants thrive better when fed oftener (that is, if 20 ounces of food were given in 24 hours, it would be better divided into eight feedings — every two and one-half hours during the day, and one feeding during the night, two and one-half ounces at each feeding — than if the same amount, say 20 ounces in 24 hours, were divided into five feed- ings, one every four hours during the day and one feeding at night, four ounces at each feed- ing) that is, for a child under two months old. After two months, the amount in each bottle is enough to extend the feedings to three hour intervals. See pages 57 and 58. 12 THE PRACTICAL CARE AND 13. The proper diet during the first year of life, especially the first three months, means everything to a child. It is absolutely helpless, and dependent on the person who has charge of it. A wrong start means imperfect devel- opment, both mentally and physically, the ill effects of which may last through its entire life. 14. A well-fed baby, getting food that agrees with it, should be happy and contented and not "colicky." If a baby has colic it is caused, nine times out of ten, by wrong feeding — too much, too little, too weak, too strong, too short Intervals of feeding, too long intervals, kept too warm or not warm enough. Look for the reason — it can usually be found. 15. It is usually best to continue using the bi-carbonate of soda or lime water until the child is a year old. Read All Directions Carefully. FEEDING OF CHILDREN 13 FORMULAS FOR ENTIRE FEEDING. Full directions for the preparation of these formulas will be found on pages 1 to 5. Directions for dividing the bi-carbonate of soda powders will be found on page 47. Formula One. First week (feeding every 2 l / 2 hours). See page 57. 8 ounces — 8 bottles, 1 ounce in each. Water, A l / 2 ounces. Cream, \ l / 2 ounces. Dextri-maltose or milk-sugar, 2 level tea- spoonfuls. Bi-carbonate of soda, 10 grains dissolved in two ounces of cold water (to be added last). Formula Two. Second week. 16 ounces — 8 bottles, 2 ounces in each. Water, 10 ounces. Cream, 2 ounces. Milk, 2 ounces. Dextri-maltose or milk-sugar, Z 1 /* level teaspoonfuls. Bi-carbonate of soda, 10 grains dissolved in two ounces of cold water (to be added last). 14 THE PRACTICAL CARE AND Formula Three. Third week. 20 ounces — 8 bottles, 2Yz ounces in each. Water, 12 ounces. Cream, 2 ounces. Milk, 4 ounces. Dextri-maltose or milk-sugar, A l /z level teaspoonfuls. Bi-carbonate of soda, 10 grains dissolved in two ounces of cold water (to be added last). Formula Four. Fourth and fifth weeks. 24 ounces— 8 bottles, 3 ounces in each. Water, 8 ounces. Barley or oatmeal water, 4 ounces. Cream, 3 ounces. Milk, 6 ounces. Dextri-maltose or milk-sugar, 5 level tea- spoonfuls. Bi-carbonate of soda, 10 grains dissolved in three ounces of cold water (to be added last). FEEDING OF CHILDREN U Formula Five. Sixth week. 26 ounces- — 8 bottles, Z% ounces in each. Water, 8 ounces. Barley or oatmeal water, 4 ounces. Cream, 4 ounces. Milk, 7 ounces. Dextri-maltose or milk-sugar, 6 level tea- spoonfuls. Bi-carbonate of soda, 10 grains dissolved in three ounces of cold water (to be added last). Formula Six. Six weeks to two months. 28 ounces — 8 bottles, Z r /2 ounces in each. Water, 5 ounces. Barley or oatmeal water, 8 ounces. Cream, 4 ounces. Milk, 8 ounces. Dextri-maltose or milk-sugar, 6 level tea- spoonfuls. Bi-carbonate of soda, 10 grains dissolved in three ounces of cold water (to be added last). 16 THE PRACTICAL CARE AND Formula Seven. Two to two and one-half months (feeding every 3 hours). See page 57. 30 ounces — 7 bottles, 4J4 ounces in each. Water, 6 ounces. Barley or oatmeal water, 8 ounces. Cream, Z l / 2 ounces. Milk, 9 l / 2 ounces. Dextri-maltose or milk-sugar, 6 level tea- spoonfuls. Bi-carbonate of soda, 10 grains dissolved in three ounces of cold water (to be added last). Formula Eight Two and one-half to three months. 3iy 2 ounces — 7 bottles, 4}£ ounces in each. Water, 7 ounces. Barley or oatmeal water, 8 ounces. Cream, Z x / 2 ounces. Milk, 10 ounces. Dextri-maltose or milk-sugar, 6 l / 2 level teaspoonfuls. Bi-carbonate of soda, 10 grains dissolved in three ounces of cold water (to be added last). FEEDING OF CHILDREN 17 After three months, some baby food should be given instead of the barley or oatmeal water. See page 64. Directions for pre- paring the foods will also be found in this book. See index. There should be as much baby food water, after it is cooked, as there was plain and barley water together. It is not necessary to use barley or oatmeal water when baby food is used. Formula Nine. Three to four months. 35 ounces — 7 bottles, 5 ounces in each. Baby food water, 14 ounces. Cream, Zy 2 ounces. Milk, 15 ounces. Dextri-maltose or milk-sugar, 7 level tea- spoonfuls. Lime water, 2y 2 ounces— or 10 grains of bi-carbonate of soda dissolved in 2J4 ounces of cold water (to be added last). Use 1 to 3 J/2 level teaspoonfuls of the baby food. See directions on page 64. 18 THE PRACTICAL CARE AND Formula Ten. Four to five months. 38}^ ounces— 7 bottles, Sy 2 ounces in each. Baby food water, 14 ounces. Cream, Z l / 2 ounces. Milk, 18J4 ounces. Dextri-maltose or milk-sugar, 6 level tea- spoonfuls. Lime water, 2 l / 2 ounces— or 7 l / 2 grains of bi-carbonate of soda dissolved in 2y 2 ounces of cold water (to be added last). Baby food, 5% level teaspoonfuls, yi of a teaspoonful to each bottle. Formula Eleven. Five to six months. 42 ounces — 7 bottles, 6 ounces in each. Baby food water, 12 ounces. Cream, Zy 2 ounces. Milk, 24 ounces. Dextri-maltose or milk-sugar, 5 level tea- spoonfuls. Lime water, 2 l / 2 ounces — or 7j4 grains of bi-carbonate of soda dissolved in 2)/ 2 ounces of cold water (to be added last). Baby food, 7 level teaspoonfuls, (1 tea- spoonful to each bottle). FEEDING OF CHILDREN ID Formula Twelve. Six to seven months. 42 ounces— 6 bottles, 7 ounces in each. Baby food water, 9}i ounces. Cream, 3 ounces. Milk, 27 ounces. Dextri-maltose or milk-sugar, 4 level tea- spoonfuls. Lime water, 2 T / 2 ounces— or 7^4 grains of bi-carbonate of soda dissolved in 2)A ounces of cold water (to be added last). Baby food, 6 level teaspoonfuls (1 tea- spoonful to each bottle) . After seven months, a baby should be given orange juice, broths, etc. See page 72. The baby food may be left out gradually after the child becomes accustomed to other foods. The milk-sugar or dextri-maltose may be grad- ually decreased ; also the water and the cream, so that if the child is thriving, it may be given whole milk by the time it is nine or ten months old. If cream is not used, an equal amount of milk should be given in its place in any of these formulas. 20 THE PRACTICAL CARE AND Formula Thirteen, Seven to eight and one- half months. 45 ounces — 6 bottles, 7 l / 2 ounces in each. Baby food water, 7y 2 ounces. Milk, 35 ounces. Dextri-maltose or milk-sugar, 2 level tea- spoonfuls. Lime water, 2y 2 ounces — or 7y 2 grains of bi-carbonate of soda dissolved in 2 l / 2 ounces of cold water (added last) . Baby food, A T / 2 level teaspoonfuls (24 oi a teaspoonful to each bottle). Formula Fourteen. Eight and one-half to ten months. 48 ounces— 6 bottles, 8 ounces in each. Baby food water, 6 l / 2 ounces. Milk, 39 ounces. Dextri-maltose or milk-sugar, \ l / 2 level teaspoonfuls. Lime water, 2y 2 ounces — or 7y 2 grains of bi-carbonate of soda dissolved in 2V 2 ounces of cold water (added last). If baby food is being used, take 24 of a tea- spoonful to each bottle. If whole milk is being used, the dextri- maltose or milk-sugar will not be needed, and milk should be added to take the place of the baby food water. FEEDING OF CHILDREN 21 FORMULAS FOR COMBINATION FEEDING. Full directions for the preparation of these formulas will be found on pages 1 to 5. Directions for dividing the bi-carbonate of soda powders will be found on page 47. Formula One. First week (feeding every 2 l / 2 hours). See page 57. 4 ounces — 4 bottles, 1 ounce in each. Water, 2J4 ounces. Cream, y 2 ounce. Dextri-maltose or milk-sugar, 1 level tea- spoonful. Bi-carbonate of soda, 5 grains dissolved in 1 ounce of cold water (to be added last). Formula Two. Second week. 6 ounces — 4 bottles, \ l / 2 ounces in each. Water, 4 ounces. Cream, 1 ounce. Dextri-maltose or milk-sugar, \ l / 2 level teaspoonfuls. Bi-carbonate of soda, 5 grains dissolved in 1 ounce of cold water (to be added last). 2a THE PRACTICAL CARE AND Formula Three. Third week, 8 ounces — 4 bottles, 2 ounces in each. Water, Ay 2 ounces. Cream, 2 ounces. Dextri-maltose or milk-sugar, 2^4 level teaspoonfuls. Bi-carbonate of soda, 5 grains dissolved in V/ 2 ounces of cold water (to be added last). Formula Four. Fourth and fifth weeks. 12 ounces— 4 bottles, 3 ounces in each. Water, 4y ounces. Barley or oatmeal water, 2 ounces. Cream, 2 ounces. Milk, 2 ounces. Dextri-maltose or milk-sugar, 2y 2 level teaspoonfuls. Bi-carbonate of soda, 5 grains dissolved in \y 2 ounces of cold water (to be added last). FEEDING OF CHILDREN t* Formula Five. Sixth week. 13 ounces— 4 bottles, 3% ounces in each. Water, A l / 2 ounces. Barley or oatmeal water, 2 ounces. Cream, 2 ounces. Milk, 3 ounces. Dextri-maltose or milk-sugar, 3 level tea- spoonfuls. Bi-carbonate of soda, 5 grains dissolved in 1^2 ounces of cold water (to be added last). Formula Six. Six weeks to two months. 14 ounces — 4 bottles, Z 1 /* ounces in each. Water, 2 l / 2 ounces. Barley or oatmeal water, 4 ounces. Cream, 2 ounces. Milk, 4 ounces. Dextri-maltose or milk-sugar, 3 level tea- spoonfuls. Bi-carbonate of soda, S grains dissolved in \y 2 ounces of cold water (to be added last). 24 THE PRACTICAL CARE AND Formula Seven. Two to two and one-half months (feeding every 3 hours). See page 57. 17 ounces — 4 bottles, 434 ounces in each. Water, 4 ounces. Barley or oatmeal water, 4 ounces. Cream, 2 ounces. Milk, Sy 2 ounces. Dextri-maltose or milk-sugar, 3J4 level teaspoonfuls. Bi-carbonate of soda, 5 grains dissolved in \y 2 ounces of cold water (to be added last). Formula Eight. Two and one-half to three months. 18 ounces — 4 bottles, 4}4 ounces in each. Water, Ay 2 ounces. Barley or oatmeal water, 4 ounces. Cream, 2 ounces. Milk, 6 ounces. Dextri-maltose or milk-sugar, Z l / 2 level teaspoonfuls. Bi-carbonate of soda, 5 grains dissolved in \y 2 ounces of cold water (to be added last). FEEDING OF CHILDREN 15 After three months, some baby food should be given instead of the barley or oatmeal water. See page 66. Directions for preparing the foods will also be found in this book. See in- dex. There should be as much baby food water, after it is cooked, as there was plain and barley water together. It is not necessary to use barley or oatmeal water when baby food is used. Formula Nine. Three to four months. 20 ounces — 4 bottles, 5 ounces in each. Baby food water, 2>y 2 ounces. Cream, 2 ounces. Milk, 8 ounces. Dextri-maltose or milk-sugar, Z l / 2 level teaspoonfuls. Lime water, \ l / 2 ounces — or 5 grains of bi-carbonate of soda dissolved in V/ 2 ounces of cold water (to be added last). Use from y 2 to 2 level teaspoonfuls of the baby food for the four bottles. See directions on page 66. 25 THE PRACTICAL CARE AND Formula Ten. Four to five months. 22 ounces — 4 bottles, 5^ ounces in each. Baby food water, 8y 2 ounces. Cream, 2 ounces. Milk, 10 ounces. Dextri-maltose or milk-sugar, Z l / 2 level teaspoonfuls. Lime water, \y 2 ounces — or 5 grains of bi-carbonate of soda dissolved in V/z ounces of cold water (to be added last). Use from 2 to 4 level teaspoonfuls of the baby food for the four bottles. Formula Eleven. Five to six months. 24 ounces— 4 bottles, 6 ounces in each. Baby food water, 6y 2 ounces. Cream, 2 ounces. Milk, 14 ounces. Dextri-maltose or milk-sugar, 3 level tea- spoonfuls. Lime water, \ l / 2 ounces — or 5 grains of bi-carbonate of soda dissolved in \y 2 ounces of cold water (to be added last). 1 teaspoonful of baby food to each bottle. FEEDING OF CHILDREN 27 Formula Twelve. Six to seven months. 28 ounces — 4 bottles, 7 ounces in each. Baby food water, 6 l / 2 ounces. Cream, 2 ounces. Milk, 18 ounces. Dextri-maltose or milk-sugar, 2 level tea- spoonfuls. Lime water, \ l / 2 ounces — or 5 grains of bi-carbonate of soda dissolved in \ l /t ounces of cold water (to be added last). 1 teaspoonful of baby food for each bottle. After seven months a baby should be given orange juice, broths, etc. See page 72. The baby food may be left out gradually after the child becomes accustomed to other foods; the milk-sugar or dextri-maltose may be gradually decreased, also the water and cream. If the child is thriving, whole milk may be given by the time it is nine or ten months old. If cream is not used, an equal amount of milk may be given in its place in any of these formulas. 28 THE PRACTICAL CARE AND Formula Thirteen. Seven to eight and one- half months. 30 ounces — 4 bottles, 7y 2 ounces in each. Baby food water, Ay 2 ounces. Milk, 24 ounces. Dextri-maltose or milk-sugar, 1 level tea- spoonful. Lime water, \y 2 ounces — or 5 grains of bi-carbonate of soda dissolved in 1J4 ounces of cold water (added last). Baby food, 3 level teaspoonfuls (54 of a teaspoonful to each bottle). Formula Fourteen. Eight and one-half to ten months. 32 ounces — 4 bottles, 8 ounces in each. Baby food water, Ay 2 ounces. Milk, 26 ounces. Dextri-maltose or milk-sugar, 1 level tea- spoonful. Lime water, \y 2 ounces— or 5 grains of bi-carbonate of soda dissolved in \ l / 2 ounces of cold water (added last). If baby food is being used, take ^4 of a tea- spoonful to each bottle. If whole milk is being used, the dextri- maltose or milk-sugar will not be needed, and milk should be added to take the place of the baby food water. FEEDING OF CHILDREN 29 FORMULAS FOR COMBINATION FEEDING. Full directions for the preparation of these formulas will be found on pages 1 to 5. Directions for dividing the bi-carbonate of soda powders will be found on page 47. Formula One. First week (feeding every 2JS4 hours). See page 57. 2 ounces — 2 bottles, 1 ounce in each. Water, 1^4 ounces. Cream, % ounce. Dextri-maltose or milk-sugar, l / 2 a level teaspoonful. Bi-carbonate of soda, 2*4 grains dissolved in y 2 an ounce of cold water (to be added last). Formula Two. Second week. 3 ounces — 2 bottles, l l / 2 ounces in each. Water, 2 ounces. Cream, y 2 ounce. Dextri-maltose or milk-sugar, 1 level tea- spoonful. Bi-carbonate of soda, 2y 2 grains dissolved in y 2 an ounce of cold water (to be added last). SO THE PRACTICAL CARE AND Formula Three. Third week. 4 ounces — 2 bottles, 2 ounces in each. Water, 2 l / 2 ounces. Cream, 1 ounce. Dextri-maltose or milk-sugar, 1% level teaspoonfuls. Bi-carbonate of soda, 2y 2 grains dissolved in l / 2 an ounce of cold water (to be added last). Formula Four. Fourth and fifth weeks, 6 ounces — 2 bottles, 3 ounces in each. Water, 2 l / 2 ounces. Barley or oatmeal water, 1 ounce. Cream, 1 ounce. Milk, 1 ounce. Dextri-maltose or milk-sugar, l l / 2 level teaspoonfuls. Bi-carbonate of soda, 2y 2 grains dissolved in y 2 an ounce of cold water (to be added last). FEEDING OF CHILDREN 31 Formula Five. Sixth week. 6 J /2 ounces — 2 bottles, Z% ounces in each. Water, 2 l / 2 ounces. Barley water, 1 ounce. Cream, 1 ounce. Milk, \y 2 ounces. Dextri-maltose or milk-sugar, \ l / 2 level teaspoonfuls. Bi-carbonate of soda, 2y 2 grains dissolved in y 2 an ounce of cold water (to be added last). Formula Six. Six weeks to two months. 7 ounces — 2 bottles, Zy 2 ounces in each. Water, \ l / 2 ounces. Barley or oatmeal water, 2 ounces. Cream, 1 ounce. Milk, 2 ounces. Dextri-maltose or milk-sugar, lj£ level teaspoonfuls. Bi-carbonate of soda, 2 l / 2 grains dissolved in y 2 an ounce of cold water (to be added last). 32 THE PRACTICAL CARE AND Formula Seven. Two to two and one-half months (feeding every 3 hours). See page 57. S>y 2 ounces — 2 bottles, 4J4 ounces in each. Water, 2 ounces. Barley or oatmeal water, 2 ounces. Cream, 1 ounce. Milk, 3 ounces. Dextri-maltose or milk-sugar, V/z level teaspoonfuls. Bi-carbonate of soda, 2y 2 grains dissolved in y 2 an ounce of cold water (to be added last). Formula Eight Two and one-half to three months. 9 ounces — 2 bottles, Ay 2 ounces in each. Water, 2y 2 ounces. Barley or oatmeal water, 2 ounces. Cream, 1 ounce. Milk, 3 ounces. Dextri-maltose or milk-sugar, 1^4 level teaspoonfuls. Bi-carbonate of soda, 2y 2 grains dissolved in y 2 an ounce of cold water (to be added last). FEEDING OF CHILDREN 33 After three months, some baby food should be given instead of the barley or oatmeal water. See page 68. Directions for prepar- ing the foods will also be found in this book. See index. There should be as much baby food water, after it is cooked, as there was plain and barley water together. It is not necessary to use barley or oatmeal water when baby food is used. Formula Nine. Three to four months. 10 ounces — 2 bottles, 5 ounces in each. Baby food water, 4^4 ounces. Cream, 1 ounce. Milk, 4 ounces. Dextri-maltose or milk-sugar, 1^4 level teaspoonfuls. Lime water, J4 of an ounce — or 2 l / 2 grains of bi-carbonate of soda dissolved in J4 of an ounce of cold water (to be added last). Use J4 to 1 level teaspoonful of baby food for the two bottles. See directions on page 68. 34 THE PRACTICAL CARE AND Formula Ten. Four to five months. 11 ounces — 2 bottles, 5y 2 ounces in each. Baby food water, 4% ounces. Cream, 1 ounce. Milk, 5 ounces. Dextri-maltose or milk-sugar, l}£ level teaspoonfuls. Lime water, £4 of an ounce — or 2 l / 2 grains of bi-carbonate of soda dissolved in 24 of an ounce of cold water (to be added last). Use from 1 to \y 2 level teaspoonfuls of the baby food for the two bottles. Formula Eleven. Five to six months. 12 ounces — 2 bottles, 6 ounces in each. Baby food water, 3% ounces. Cream, 1 ounce. Milk, 7 ounces. Dextri-maltose or milk-sugar, \y 2 level teaspoonfuls. Lime water, 34 of an ounce — or 2y grains of bi-carbonate of soda dissolved in Y\ of an ounce of cold water (to be added last). 1 teaspoonful of baby food for each bottle. FEEDING OF CHILDREN S5 Formula Twelve, Six to seven months. 14 ounces — 2 bottles, 7 ounces in each. Baby food water, 2% ounces. Cream, 1 ounce. Milk, 9 ounces. Dextri-maltose or milk-sugar, 1 level tea- spoonful. Lime water, }% of an ounce — or 2y 2 grains of bi-carbonate of soda dissolved in }i of an ounce of cold water (to be added last). After seven months a baby should be given orange juice, broths, etc. See page 72. The baby food may be left out gradually after the child becomes accustomed to other foods. The milk-sugar or dextri-maltose may be gradually decreased; also the water and cream. If the child is thriving, whole milk may be given by the time it is nine or ten months old. If cream is not used, an equal amount of milk may be taken in its place in any of these formulas. *e THE PRACTICAL CARE AND Formula Thirteen. Seven to eight and one- half months. 15 ounces — 2 bottles, 7 l / 2 ounces in each. Baby food water, 2% ounces. Milk, 12 ounces. Dextri-maltose or milk-sugar, ]/ 2 a level teaspoonful. Lime water, Y\ of an ounce — or 2y 2 grains of bi-carbonate of soda dissolved in }i of an ounce of cold water (added last). Baby food, 1 teaspoonful to each bottle. Formula Fourteen. Eight and one-half to ten months. 16 ounces — 2 bottles, 8 ounces in each. Baby food water, 2% ounces. Milk, 13 ounces. Dextri-maltose or milk-sugar, y 2 a level teaspoonful. Lime water, Y of an ounce — or 2y 2 grains of bi-carbonate of soda dissolved in 24 of an ounce of cold water (added last). If whole milk is being used, the dextri- maltose or milk-sugar will not be needed, and milk should be added to take the place of the baby food water. If baby food is being used, take Y of a tea- spoonful to each bottle. FEEDING OF CHILDREN 37 FORMULAS FOR COMBINATION FEEDING. Full directions for the preparation of these formulas will be found on pages 1 to 5. Directions for dividing the bi-carbonate of soda powders will be found on page 47. Formula One. First week (feeding every 2 l /> hours). See page 57. 1 ounce — 1 bottle. Water, 5 teaspoonfuls. Cream, 1 teaspoonful. Dextri-maltose or milk-sugar, J4 level tea- spoonful. Bi-carbonate of soda, 1J4 grains dissolved in two teaspoonfuls of cold water (to be added last). Formula Two. Second week. \y 2 ounces — 1 bottle. Water, 1 ounce. Cream, 2 teaspoonfuls. Dextri-maltose or milk-sugar, ]/ 2 a level teaspoonful. Bi-carbonate of soda, 1% grains dissolved in 2 teaspoonfuls of cold water (to be added last). 38 THE PRACTICAL CARE AND Formula Three. Third week. 2 ounces — 1 bottle. Water, \% ounces. Cream, ]/ 2 an ounce. Dextri-maltose or milk-sugar, T / 2 a level teaspoonful. Bi-carbonate of soda, 1% grains dissolved in 2 teaspoonfuls of cold water (to be added last). Formula Four. Fourth and fifth weeks. 3 ounces — 1 bottle. Water, 1% ounces. Barley or oatmeal water, x / 2 an ounce. Cream, y 2 an ounce. Milk, ]/ 2 an ounce. Dextri-maltose or milk-sugar, }i of a level teaspoonful. Bi-carbonate of soda, 1% grains dissolved in J4 of an ounce of cold water (to be added last). FEEDING OF CHILDREN S* Formula Five. Sixth week. Z% ounces — 1 bottle- Water, 1% ounces. Barley or oatmeal water, l /z an ounce. Cream, x / 2 an ounce. Milk, 24 °f an ounce. Dextri-maltose or milk-sugar, J4 of a level teaspoonful. Bi-carbonate of soda, 1% grains dissolved in J4 of an ounce of cold water (to be added last). Formula Six. Six weeks to two months. Zy 2 ounces — 1 bottle. Water, 24 of an ounce. Barley or oatmeal water, 1 ounce. Cream, y 2 an ounce. Milk, 1 ounce. Dextri-maltose or milk-sugar, }i of a level teaspoonful. Bi-carbonate of soda, \% grains dissolved in y* of an ounce of cold water (to be added last). 40 THE PRACTICAL CARE AND Formula Seven. Two to two and one-half months (feeding every 3 hours). See page 57. 4% ounces — 1 bottle. Water, 1 ounce. Barley or oatmeal water, 1 ounce. Cream, y 2 an ounce. Milk, \y 2 ounces. Dextri-maltose or milk-sugar, £4 of a level teaspoonful. Bi-carbonate of soda, 1% grains dissolved in J4 of an ounce of cold water (to be added last). Formula Eight. Two and one-half to three months. A l / 2 ounces — 1 bottle. Water, 1% ounces. Barley or oatmeal water, 1 ounce. Cream, y 2 an ounce. Milk, \y 2 ounces. Dextri-maltose or milk-sugar, 1 level tea- spoonful. Bi-carbonate of soda, 1% grains dissolved in % of an ounce of cold water (to be added last). FEEDING OF CHILDREN 41 After three months, some baby food should be given instead of the barley or oatmeal water. See page 68. Directions for preparing the foods will also be found in this book. See in- dex. There should be as much baby food water, after it is cooked, as there was plain and barley water together. It is not necessary to use barley or oatmeal water when baby food is used. Formula Nine, Three to four months. 5 ounces — 1 bottle. Baby food water, 2 l / 2 ounces. Cream, J4 an ounce. Milk, 1% ounces. Dextri-maltose or milk-sugar, 1 level tea- spoonful. Lime water, % of an ounce — or 1% grains of bi-carbonate of soda dissolved in % of an ounce of cold water (to be added last). Use % to y 2 a teaspoonful of the baby food. To commence using baby food for one bottle at the age of three months, take the directions for two bottles, combination feeding, page 68, and use just half the amount of food called for for two bottles. 42 THE PRACTICAL CARE AND Formula Tert Four to five months. $y 2 ounces — 1 bottle. Baby food water, 2% ounces. Cream, l / 2 an ounce. Milk, 2 l / 2 ounces. Dextri-maltose or milk-sugar, 1 level tea- spoonful. Lime water, % of an ounce — or 1 % grains of bi-carbonate of soda dissolved in 54 ounce of cold water (to be added last). Use y 2 to 1 teaspoonful of the baby food. Formula Eleven. Five to six months. 6 ounces — 1 bottle. Baby food water, l}% ounces. Cream, y 2 an ounce. Milk, Zy 2 ounces. Dextri-maltose or milk-sugar, J4 of a level teaspoonful. Lime water, J4 °f an ounce — or \% grains of bi-carbonate of soda dissolved in 34 of an ounce of cold water (to be added last). Use 1 teaspoonful of the baby food. FEEDING OF CHILDREN 43 Formula Twelve. Six to seven months. 7 ounces— 1 bottle. Baby food water, 1J4 ounces. Cream, J4 an ounce. Milk, A l / 2 ounces. Dextri-maltose or milk-sugar, l / 2 a level teaspoonful. Lime water, J4 of an ounce — or \% grains of bi-carbonate of soda dissolved in J4 of an ounce of cold water (to be added last). Use 1 level teaspoonful of the baby food. After seven months, a baby should be given orange juice, broths, etc. See page 72. The baby food may be left out gradually after the child becomes accustomed to other foods. The milk-sugar or dextri-maltose may be gradually decreased ; also the water and cream. If the child is thriving, whole milk may be given by the time it is nine or ten months old. If cream is not used, an equal amount of milk may be taken in its place in any of these formulas. 44 THE PRACTICAL CARE AND Formula Thirteen. Seven to eight and one- half months. 7 l / 2 ounces — 1 bottle. Baby food water, 1% ounces. Milk, 6 ounces. Dextri-maltose or milk-sugar, ^ of a level teaspoonful. Lime water, % of an ounce— or 1% grains of bi-carbonate of soda dissolved in Y\ of an ounce of cold water (added last). Use }i of a teaspoonful of baby food. Formula Fourteen. Eight and one-half to ten months. 8 ounces — 1 bottle. Baby food water, 1 % ounces. Milk, 6 J / 2 ounces. Dextri-maltose or milk-sugar, 34 of a level teaspoonful. Lime water, % of an ounce — or 1^4 grains of bi-carbonate of soda dissolved in % of an ounce of cold water (added last). If baby food is being used, take }i of a tea- spoonful. If whole milk is being used, the dextri- maltose or milk-sugar will not be needed, and milk should be added to take the place of the baby food water. FEEDING OF CHILDREN 45 SPECIAL FORMULAS. Whey formulas for babies who are delicate, undernourished, or who do not thrive on the diluted cows' milk — or very young babies who have to be raised entirely on the bottle : Make the whey according to directions on page 104. Do not sweeten. Put a large funnel into a bottle or mason jar; spread a large piece of cheesecloth over the funnel, and pour the milk curds onto the cheesecloth. The watery-looking fluid is the whey. As soon as you have enough for 24 hours — half or one ounce for each bottle, according to age — cork and put on ice until needed. Take any formula in this book, for the num- ber of bottles needed. Prepare just as directed, leaving out some of the water. For instance: Take formula 1, page 13, for entire feeding. Instead of taking Ay 2 ounces of water, as formula calls for, take Water, l / 2 an ounce. Cream, V/ 2 ounces. Dextri-maltose or milk-sugar, 2 level tea- spoonfuls. Bi-carbonate of soda, 10 grains dissolved in 2 ounces of cold water. Put half an ounce of this mixture into each of the eight bottles ; cork, and put on ice. Add 46 THE PRACTICAL CARE AND half an ounce of the whey to each bottle just before feeding. Do not mix the whey with the milk until you are ready to warm it and feed it to the baby. Half an ounce of whey is enough for each bottle during the first month; after that, use one ounce of whey to each bottle, leaving out some of the water. For instance : Take formula 4, page 14, for entire feeding. Instead of using eight ounces of water, as formula calls for, do not use any water with the exception of the three ounces, to dissolve the soda. Take Barley or oatmeal water, 4 ounces. Cream, 3 ounces. Milk, 6 ounces. Dextri-maltose or milk-sugar, 5 level tea- spoonfuls. Bi-carbonate of soda, 10 grains dissolved in 3 ounces of cold water. Put two ounces of this mixture into each of the eight bottles ; cork, and put on ice. Add one ounce of the whey to each bottle just be- fore feeding. Do not mix the whey with the milk until you are ready to warm it and feed it to the baby. The formulas in this book are arranged in four groups, to aid in the preparation of vari- ous numbers of bottles (the formulas are the same). FEEDING OF CHILDREN 47 For instance: Entire feeding, 6 to 8 bottles, according to age. Combination feeding, 4 bottles, according to age. Combination feeding, 2 bottles, according to age. Combination feeding, 1 bottle, according to age. Take any formula in this book, leave out as much water as you are going to use of the whey, and use exactly as directed. HOW TO PREPARE BI-CARBONATE OP SODA POWDERS. In preparing the soda powders for use, get them from a drug store in one dram (60 grain) powders. If you need ten grains, divide the 60 grains into six equal powders ; if five grains are needed, divide the 60 grains into twelve equal powders; or, if Z T / 2 grains are needed, divide 60 grains into 24 equal powders. Any druggist will put these powders up in 2*^, 5 or 10-grain powders, but it is much more ex- pensive. Mark on box exactly what they are, and how much each powder contains. 48 THE PRACTICAL CARE AND REDUCING THE FOOD IN EXTREMELY HOT WEATHER. Some children have poor appetites during extremely hot weather, and it is not wise, under these conditions, to force them to eat. It would be better to put them on a light diet for a few days. When the weather becomes cooler the normal appetite will return. In regard to older children, use very little meat — depend more on fruit and vegetables, and plenty of good, pure water. If the appetite of an infant is poor, take away the cream, or use half the amount of milk, putting water in place of the other half. When the weather moderates, use the regu- lar formula again. If it is time to increase the strength of the food, wait a few days before doing so. FEEDING OF CHILDREN 49 ABOUT NURSING BABIES. It is very unwise to nurse a baby entirely — it is much better to commence at two weeks, giving one bottle each day, and whenever it becomes necessary, two or more may be given. Babies, who are nursed entirely, often have a large number of movements, and they can be easily controlled by giving them one or two bottles every day, putting all barley water in with the cream, or cream and milk — according to the age of the child. After this, the number of bottles given may be regulated according to the child's gain. If not gaining (or if losing in weight) more bot- tles should be given at once. Sometimes it becomes necessary to nurse a baby only three times a day — morning, noon and night — and all the other feedings should be from the bottle. It is a great mis- take for anyone to think that a baby cannot be nursed and given the bottle alternately, as in my experience, I have found these "combi- nation" babies much healthier and better satis- fied than those who are nursed entirely. 5a THE PRACTICAL CARE AND This method is a safeguard in this way: Should it become necessary to wean the baby suddenly, it would simply mean preparing more bottles from the same formula that it has been taking with the nursings. In commencing to give the bottle to a baby who has been nursed entirely up to that time, the proportion of cows' milk would have to be much less than a baby the same age would take, who has had a bottle from the beginning — say half-strength to begin with, adding enough water or baby food water to make the right amount in the bottle according to the age of the child. Keep it on that formula for a week, then gradually increase according to directions on next page, until on the regular formula (as strong as a "bottle baby" the same age would take) ; or begin with half an ounce of cream to each bottle, adding enough water or baby food water to make the required amount, according to the age of the child, and keep it on that for a week, then gradually increase, according to directions on next page, until on the regular formula. FEEDING OP CHILDREN §l MILK— TO INCREASE QUALITY WITH- OUT INCREASING QUANTITY. To increase the quality of the food, when a change is required, add one-half ounce of milk to the entire amount for twenty-four hours. Next day take away one-half ounce of water. The third day add one-half ounce of milk, and so on, alternating each day until you have the desired proportions. This is for entire feeding. For four bottles, make the change every second day ; for one or two bottles, every fourth day. MILK— TO INCREASE QUALITY AND QUANTITY. 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 each day to the entire amount for twenty-four hours (with- out decreasing the water) until you have the desired proportions. This is for entire feeding. For four bottles, make the change every second day. For one or two bottles, every fourth day. 52 THE PRACTICAL CARE AND 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 or eight ounces. After one year they will take as much as they want of their own accord. The water should always be previously boiled, and, if necessary, filtered. It should be warmed during the first year; after that it may be given cold. Give the water, 1 or V/ 2 ounces at a time, between feedings. It is best to have a regular time, then it will not be forgotten. One-fourth teaspoonful of granulated sugar may be added to each eight ounces of drinking water if you have any difficulty in getting the child to take it plain. Be sure the water used, both for food and drinking purposes is absolutely pure and clean. Do not, under any circumstances, use water out of the hot-water faucet for food or drinking purposes. FEEDING OF CHILDREN WHAT TO DO IN CASE THE MILK BECOMES SOUR. Always keep a bottle of Horlick's malted milk in the house in case the milk in the bottle turns sour in the night. This sometimes hap- pens with the very best of care, and causes a great deal of trouble. One bottle may be given of 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. Directions will be found on the bottle, to prepare the food for_children of various ages. 54 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. THE BEST NURSING BOTTLES AND NIPPLES. 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. Black rubber nipples are the best. There are a number of good ones to be had, Mizpah, Anti-colic, etc. FEEDING OF CHILDREN 5* HOW TO TAKE CARE OF BOTTLES. As soon as the baby has finished 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 bottle, fill with water, and wash inside with a bottle brush, being sure to touch every spot. Pour the soda water into the next bottle, and so on, until they are all cleaned. Next rinse each one with clean water, inside and out. Fill each bottle full of water. Get a large covered pan of white enamel or agate, with handles attached on both sides S l / 2 inches high and 10^2 inches across, to boil them in. Stand the bottles in the pan, and then fill it with water until they are covered. This pan will hold 16 bottles. Put on the stove, cover with lid, and after it comes to a boil, let it boil for five minutes. Allow the bottles to stand in the boiling water for ten minutes, then empty each one, holding them with a clean towel (do not touch them with the hands). Dry the pan, put the bottles into it, and leave covered until ready to prepare food. Keep them covered, and take them out as they are needed. If you are preparing only a few bottles at a time, it will be necessary to boil them only 56 THE PRACTICAL CARE AND every second day ; keeping the ones that have been used full of water until ready to boil them. HOW TO STERILIZE RUBBER CORKS AND NIPPLES. As soon as the baby has finished 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 carbonate of soda has been added; cover with water. Boil for one minute. Rinse thoroughly and put down again, covered with clean, cold water; boil one min- ute longer. Pour off the water, put in a clean, dry glass, with a cover that fits close enough to keep out the dust, 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 rubber corks, but unless you know exactly how to use it there is danger of getting parti- cles of it into the food, so the rubber corks are really safer. New nipples should be boiled five minutes in the soda water. FEEDING OF CHILDREN 57 FEEDING HOURS. A child under two months should have eight feedings in twenty-four hours: 7 :00 or 7 :30 a. m. 9 :30 or 10 :00 a. m. 12 :00 noon. 2 :30 p. m. 5 :00 p. m. 7:15 p. m. 9:45 p. m. And once at night. From two to six months, seven feedings : 7 :00 a. m. 10 :00 a. m. 1:00 p.m. 4:00 p.m. 7 :00 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 :00 a. m. 10 :00 a. m. 1:00 p.m. 4:00 p.m. 7 :00 p. m. 9 :45 p. m. 58 THE PRACTICAL CARE AND If the baby awakens at 6:30 a. m., it may have its bottle at that time, making the feedings come at different hours all day, for instance : A child under two months should have ,eight feedings in twenty-four hours: 6 :30 a. m. 9 :00 a. m. 11 :30 a. m. 2 :00 p. m. 4:30 p.m. 7 :00 p. m. 9 :30 p. m. And once at night. From two to six months, seven feedings : 6:30 a. m. 9:30 a. m. 12 :30 p. m. 3:30 p. m. 6:30 p. m. 9:30 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 : 6 :30 a. m. 9 :30 a. m. 12 :30 p. m. 3 :30 p. m. 6 :30 p. m. 9 :30 p. m* FEEDING OF CHILDREN 59 If at the age of six months, a child awakens at 4 a. rn., and seems very hungry, it may be fed. In that case it will have to be given seven bottles, six ounces in each, instead of six bottles, seven ounces in each, but if it can be made to go to sleep again without feeding, it would be better. This refers to a normal child — not to one who has had a set-back of any kind. WHY FOODS SHOULD BE CHANGED GRADUALLY. Infants' food should be changed gradually, and a small amount only given until the child becomes accustomed to it. Sometimes a new food will cause indigestion and distress for several days. The common symptoms are vomiting, loose or green movements, bloating, accompanied with pain, but even these symp- toms 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 only for a limited time. CO THE PRACTICAL CARE AND BOTTLE FEEDING. The amount each bottle should contain at different ages. First week — 1 ounce. Second week- — V/ 2 to 2 ounces. Third week — 2 to 2 l / 2 ounces. Fourth and fifth weeks — 3 ounces. Sixth week — 3J4 ounces. 6 weeks to 2 months — Z l / 2 ounces. 2 to 2 l / 2 months — 4% ounces. 2y 2 to 3 months — \y 2 ounces. 3 to 4 months — 5 ounces. 4 to 5 months — 5>4 ounces. 5 to 6 months — 6 ounces. 6 to 7 months — 7 ounces. 7 to 8y> months — 7y 2 ounces. %y 2 to 10 months — 8 ounces. ■* Never give a child more than eight ounces at one time. It should always take from 15 to 20 minutes to drink eight ounces of milk — a smaller quantity, less time in proportion. Drinking milk quickly is very dangerous for either a child or an adult, as the stomach is not prepared for it, and large curds form, some- times causing convulsions. FEEDING OF CHILDREN 61 THE CORRECT WAY TO GIVE THE BOTTLE. An infant should be held in the arms in a comfortable position while taking the bottle. If this is impossible, it should lie on its side — never on its back, as it would be liable to choke. HOW TO HEAT THE BOTTLE. To heat the bottle, place it in a quart measure full of cold water; put on the fire until the water in the measure is hot enough to heat the milk in the bottle to about 100 degrees (it can be tested without a thermome- ter by dropping a little on the back of the hand). The bottle should be thoroughly shaken, the nipple drawn over, and the bottle covered with a flannel bag to keep the milk warm while the child is taking it. Another good way to heat a bottle is to get an alcohol heater that comes for that purpose and is called Langerfeld's automatic baby food warmer. It has an asbestos lined holder and a small pan for the alcohol. No water is re- quired. It can be bought at Sargent's drug store, Chicago. Full directions come with it. An electric bottle heater, with coils, is also very satisfactory. 62 THE PRACTICAL CARE AND ABOUT LIME WATER AND BI-CARBONATE OF SODA. In using cows' milk for infant feeding, it is necessary to use either lime water or bi-carbon- ate of soda to counteract the acid (cows' milk contains a great deal of acid). Some children require lime water, others do better on bi-car- bonate of soda (citrate of soda is also used for the same purpose). Lime water should always be filtered through cotton, and should never be boiled, as over- heating it turns it to powder and makes it un- healthful. Always put the lime water in last, after the rest of the food is mixed. The usual amount is a little less than a tablespoonful to each bottle, a tablespoonful and a half for two bottles, and so on (a tablespoonful is half an ounce). If bi-carbonate of soda is used, the propor- tion would be 1% grains to one bottle, Z l / 2 grains to two bottles, and so on. Always dis- solve in cold water, and pour into food the last thing before putting into the bottles (same as the lime water). If the baby is spitting up its food (not vom- iting) when taking lime water, use soda; if using soda, change to lime water. FEEDING OF CHILDREN 63 ABOUT CITRATE OF SODA. Sometimes citrate of soda is used instead of bi-carbonate of soda or lime water. It is some- times very helpful in cases of intestinal indi- gestion. Unless otherwise directed, use as many grains of the citrate of soda as there are ounces of whole milk in the 24-hour supply. It should be put into a bottle with as many teaspoonfuls of cold water as there are bottles to be used in 24 hours. Put one teaspoonful of the mixture into each bottle just before using. For instance: If the formula calls for ten ounces of whole milk in 24 hours, and you are using six bottles, dissolve ten grains of citrate of soda in six teaspoonfuls of cold water — one for each bottle. Or — If the formula calls for five ounces of whole milk in 24 hours, and you are using three bottles, dissolve five grains of citrate of soda in three teaspoonfuls of cold water — one for each bottle. Always shake before using. Mark plainly on bottle, "Citrate of soda solu- tion." (M THE PRACTICAL CARE AND HOW TO COMMENCE USING BABY FOODS. Entire Feeding — Seven Bottles. After three months a child should take some baby food with the milk instead of the barley or oatmeal water. For constipation, use Es~ kay's or Mellin's food; for loose bowels, or where conditions are normal, use granum or prepared barley. Directions for preparing these foods will be found in this book. After three months, commence v/ith a small quantity. The first week use one teaspoonful of food to the seven bottles; every fourth day after that, add half a teaspoonful until you have Zy 2 teaspoonfuls to the seven bottles, or half a teaspoonful to each. For instance, make the changes in this way : On the 1st day, 1 teaspoonful. On the 8th day, V/ 2 teaspoonfuls. On the 12th day, 2 teaspoonfuls. On the 16th day, 2 T / 2 teaspoonfuls. On the 20th day, 3 teaspoonfuls. On the 24th day, Z r / 2 teaspoonfuls. When the baby is four months old, increase half a teaspoonful every week until you have seven level teaspoonfuls to the seven bottles, or one to each. After six months, use six teaspoonfuls to the six bottles. FEEDING OF CHILDREN 65 When preparing the food, see formula ac- cording to the number of bottles you are using, and the age of the child. (At three months, seven bottles, five ounces in each.) See formula 9, page 17. For instance : Water, 14 ounces. Milk-sugar, 7 teaspoonfuls. Salt, 7 grains. Cream, Z]/ 2 ounces. Milk, 15 ounces. Baby food, 1 to Zy 2 teaspoonfuls. Lime water, 2y 2 ounces. Take the amount of baby food the formula calls for — 1 to Zy 2 teaspoonfuls — dissolve with cold water ; next, take the amount of water the formula calls for — 14 ounces (with six ounces extra to allow for boiling down), and cook according to directions given in this book. This is only an example. Take any formula in this book (according to the age of the child and the number of bottles you are preparing), and then follow directions for cooking the food. In using Mellin's food for formula 9, page 17, seven bottles, five ounces in each. 1 to 2>y 2 teaspoonfuls of the food. Water, \6y 2 ounces. Cream, Z l / 2 ounces. Milk, 15 ounces. Nothing else; no cooking. 60 THE PRACTICAL CARE AND HOW TO COMMENCE GIVING BABY FOODS. Combination Feeding — Four Bottles. After three months a child should take some baby food with the milk instead of the oatmeal or barley water. For constipation, use Eskay's or Mellin's food ; for loose bowels, or where conditions are normal, use granum or prepared barley. Directions for preparing these foods will be found in this book. Commence with a small quantity (after three months). The first week, use half a teaspoon- ful of the food to the four bottles; after that, add half a teaspoonful every week until you have two teaspoonfuls to the four bottles, or half a teaspoonful to each. For instance, make the change in this way: 1st week — Yz teaspoonful. 2nd week — 1 teaspoonful. 3rd week — \ l / 2 teaspoonfuls. 4th week — 2 teaspoonfuls. When the baby is four months old, increase half a teaspoonful every week until you have four level teaspoonfuls to the four bottles — one to each. FEEDING OF CHILDREN «7 When preparing the food, see formula ac- cording to the age of the child, and the number of bottles you' are using. See formula 9, on page 25. (At three months, four bottles, five ounces in each.) For instance: Water, 8 T / 2 ounces. Milk-sugar, Zy 2 teaspoonfuls. Salt, 4 grains. Cream, 2 ounces. Milk, 8 ounces. Baby food, y 2 to 2 teaspoonfuls. Lime water, \ l / 2 ounces. Take the amount of baby food the formula calls for, y 2 to 2 teaspoonfuls, dissolve in cold water; next, take the amount of water the formula calls for, 8% ounces (with six ounces extra to allow for boiling down), and cook according to directions given in this book. This is only an example. Take any formula in this book (according to the age of the child and the number of bottles you are preparing), then follow directions for cooking the food. In using Mellin's food for formula 9, page 25, four bottles, five ounces in each : One-half to two teaspoonfuls of the food. Water, 10 ounces. Cream, 2 ounces. Milk, 8 ounces. Nothing else; no cooking. 68 THE PRACTICAL CARE AND HOW TO COMMENCE GIVING BABY FOODS. Combination Feeding— Two Bottles. After three months, a child should take some baby food with the milk instead of the oatmeal or barley water. For constipation, use Eskay's or Mellin's food ; for loose bowels, or when conditions are normal, use granum or prepared barley. Directions for preparing these foods will be found in this book. Commence with a small quantity (after three months). The first week, use Y\ of a tea- spoonful of food to the 2 bottles; after that add Y\ of a teaspoonful every week until you have 1 teaspoonful to the 2 bottles, or half a teaspoonful to each. For instance, make the change in this way: 1st week — % teaspoonful. 2nd week — y 2 teaspoonful. 3rd week — ^4 teaspoonful. 4th week — 1 teaspoonful. When the baby is four months old, increase J4 of a teaspoonful every week until you have 2 level teaspoonfuls to the 2 bottles — one to each. FEEDING OF CHILDREN 69 When preparing the food, see formula ac- cording to the age of the child, and the num- ber of bottles you are using. See formula 9, on page 33. (At three months, two bottles, five ounces in each.) For instance: Water, 4% ounces. Milk-sugar, 1}£ teaspoonfuls. Salt, 2 grains. Cream, 1 ounce. Milk, 4 ounces. Baby food, % to 1 teaspoonful. Lime water, j4 oi an ounce. Take the amount of baby food the formula calls for, 54 to 1 teaspoonful, dissolve in cold water; next, take the amount of water the formula calls for, A% ounces (with six ounces extra to allow for boiling down), and cook according to directions given in this book. This is only an example. Take any formula in this book (according to the age of the child and the number of bottles you are preparing), then follow directions for cooking the food. In using Mellin's food for formoila 9, page 33, two bottles, five ounces in each: J4 to 1 teaspoonful of the food. Water, 5 ounces. Cream, 1 ounce. Milk, 4 ounces. Nothing else ; no cooking. 70 THE PRACTICAL CARE AND PASTEURIZED MILK Take a round bottle rack and a round pan with a tight-fitting cover large enough for the cover to fit on tight after the rack is in. The food is prepared in the usual way, one feeding in each bottle and the right number of bottles to last 24 hours. Stand the bottles in the rack and place in the pan ; pour enough cold water in the pan so that the water is higher than the food in the bottles. Have one extra bottle with as much water in it as there is food in the other bottles. Place a dairy thermometer in this bottle of water. Place pan (containing rack and uncorked bottles) on the fire, until thermometer registers 140 F. Remove thermometer, put lid on sauce- pan, let it stand in a temperature of about 70 F. for 20 minutes. Remove lid, cork bottles, cool gradually by adding cold water and re- moving hot, until the water in pan is quite cold. Remove corks; add lime water or bi- carbonate of soda, cork, and keep on ice. Whole milk is pasteurized in the same man- ner. FEEDING OF CHILDREN Tl FOOD VALUES. Protein is the nitrogenous portion of meats, vegetables, etc. Proteids are found in lean meat, white of egg, fish, chicken, turkey, wheat, soup, cheese, bread, biscuits, zwiebach, crackers, breakfast foods, macaroni, puddings, pies, ice cream, honey, olives, nuts, chocolate, cocoa, all vege- tables, milk, buttermilk, barley, oatmeal, etc. Carbohydrates (sugar and starch) are found in honey, syrups, fresh fruits, dried fruits, all cereals, bread, biscuits, zwiebach, cocoa, choco- late, green and dried vegetables, etc. Fats are found in cream, butter, cocoa, cheese, chocolate, oils, nuts, meat, turkey, chicken, fish, bacon, etc. Mineral salts are lime, magnesia, iron, phos- phorus, salt, sulphur, etc. Iron is found in beef, yolk of egg, spinach, apples, lentils, strawberries, beans, wheat, po- tatoes, peas, milk, carrots, cabbage, oatmeal, etc. Fish and oysters contain a small amount of iodine. 72 THE PRACTICAL CARE AND FEEDING A BABY 7 MONTHS OLD, The Best Way to Commence. One hour and a half after the first morning meal, commence giving orange juice in the fol- lowing manner: The first day, x / 2 teaspoonful. The second day, 1 teaspoonful. The third day, V/ 2 tea spoonfuls. The fourth day, 2 teaspoonfuls. The fifth day, %y 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 gradually increase to two ounces (or four tablespoonfuls) and then increase to the juice of a whole orange (about three ounces). Orange juice must be strained through a fine wire strainer. From seven to nine months, at about one hour before the noon meal, commence feeding with a little chicken or mutton broth (full directions for making broth will be found in this book), but as they take so little 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 teaspoon- FEEDING OF CHILDREN 73 fuls to begin with, and it may be gradually increased to four ounces or half a cup. At the end of eight weeks the 1 p.m. bottle may be omitted, and in its place the following 1 p. m. formula may be used. From Nine to Eleven Months. Monday. 7 :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfuls. 10 :00 a. m. Milk as usual. 1 :00 p. m. Yz cup of chicken broth with the yolk of an egg. Put the egg in a cup, stir thoroughly with a spoon, and gradually add the broth. 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. Tuesday. 7 :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfuls. 10 :00 a. m. Milk as usual. 1 :00 p. m. y 2 cup of chicken broth with a little thoroughly cooked farina. 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. 74 THE PRACTICAL CARE AND Wedneseday. 7 :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfuls. 10 :00 a. m. Milk as usual. 1 :00 p. m. A small dish of thin farina, with a little cream and sugar over it. 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. Thursday. 7 :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfuls. 10 :00 a. m. Milk as usual. 1 :00 p. m. J/2 cup of mutton or chicken broth with a little farina stirred in. 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. Friday. 7 :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfuls. 10:00 a.m. Milk as usual. 1 :00 p. m. y 2 cup of chicken or mutton broth with the yolk of an egg (not cooked). 4:00 p.m. Milk as usual. 7:00 p.m. Milk as usual. 9 :45 p. m. Milk as usual. FEEDING OF CHILDREN U Saturday, 7 :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfuls. 10 :00 a. m. Milk as usual. 1 :00 p. m. A small dish of strained boiled rice, with a little cream and sugar. 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. Sunday. 7 :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfuls. 10 :00 a. m. Milk as usual. 1 :00 p. m. Two tablespoonfuls of beef juice poured over one tablespoonful of bread crumbs, and a little salt 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. Continue this for eight weeks, or until the child is eleven months old. 76 THE PRACTICAL CARE AND From Eleven Months to One Yean Monday. ¥ :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfuls. 10 :00 a. m. Milk as usual. 1 :00 p. m. 1 cup of mutton broth with yolk of egg (not cooked). 1 soda cracker. 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. Tuesday. 7 :00 a. m. Milk as usual. 8:30 a. m. Orange juice, 2 tablespoonfuls. 10 :00 a. m. Milk as usual. 1 :00 p. m. 1 cup of chicken or mutton broth with a little soft boiled rice stirred in. 1 soda cracker. 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. Wednesday. 7 :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfuls. 10 :00 a. m. Milk as usual. FEEDING OF CHILDREN 77 1 :00 p. m. A small dish of farina, with cream and sugar. 1 soda cracker. 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. Thursday. 7 :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfula 10 :00 a. m. Milk as usual. 1 :00 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 grad- ually add the broth. 1 soda cracker. 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. Friday. 7 :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfuls. 10 :00 a. m. Milk as usual. 1 :00 p. m. 1 cup of mutton or chicken broth with a little thoroughly cooked farina stirred in. 1 soda cracker. 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. 7a THE PRACTICAL CARE AND Saturday* 7 :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfuls. 10 :00 a. m. Milk as usual. 1 :00 p. m. 4 tablespoonfuls of beef juice poured over y 2 a baked potato. 1 soda cracker. 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. Sunday. 7 :00 a. m. Milk as usual. 8 :30 a. m. Orange juice, 2 tablespoonfuls. 10 :00 a. m. Milk as usual. 1 :00 p. m. A dish of strained boiled rice with cream. 1 soda cracker. 4 :00 p. m. Milk as usual. 7 :00 p. m. Milk as usual. 9 :45 p. m. Milk as usual. It is not necessary to give the crackers with the meal. They may be given between meals if preferred. Continue this for four weeks, or until the child is one year old. FEEDING OF CHILDREN 79 PERMISSIBLE FOODS. After the First Year, as Directed in the Following Formulas. Our last formula was for a child up to one year, and from that time on any of the follow- ing articles may be used : Mutton broth. Chicken broth. Soft boiled eggs. Yolk of egg stirred in soup. Orange juice. Strained prunes. Strained apple sauce. Inside of baked apple. Graham crackers. Soda crackers. Custard. Stale bread, buttered. Junket. Blood gravy of beef with bread. Bacon, well cooked. Baked potato. Beef juice. Pure milk. Boiled onions. Strained spinach. Strained peas. Asparagus. Stewed celery. Strained boiled carrots. 80 THE PRACTICAL CARE AND BILLS OF FARE. From Twelve to Fifteen Months. Monday. 7 :00 a. m. Milk as usual, pure or with the baby food you are using. Slice of bacon. 8 :30 a. m. Orange juice, 4 tablespoonfuls. 9 :30 a. m. Milk as usual. 12 :30 p. m. 1 cup of chicken broth with yolk of egg, 1 tablespoonful of boiled rice, 1 cracker, 1 tablespoonful 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 :00 a. m. Milk as usual. 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 boiled rice. 1 graham cracker, 4 table- spoonfuls of junket. 3 :30 p. m. Milk as usual. 6 :30 p. m. Milk as usual. If possible, omit the 9 :45 p. m. feeding. FEEDING OF CHILDREN 81 Wednesday. 7 :00 a. m. Milk as usual. Slice of bacon. 8 :30 a. m. Orange juice, 4 tablespoonfuls. 9 :30 a. m. Milk as usual. 12 :30 p. m. 4 tablespoonfuls of beef juice poured over half a baked potato, 1 cracker, 1 tablespoonful of 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 :00 a. m. Milk as usual. 8 :30 a. m. 2 tablespoonfuls of 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 bread crumbs, 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. Friday. 7 :00 a. m. Milk as usual. Slice of bacon. 8 :30 a. m. Orange juice, 4 tablespoonfuls. 9 :30 a. m. Milk as usual. 12 :30 p. m. 1 cup of mutton broth with farina, 1 cracker, 1 tablespoonful of baked apple. 82 THE PRACTICAL CARE AND 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 :00 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 of mutton broth with rice, 1 cracker, 1 tablespoonf ul of strained prunes. 3 :30 p. m. Milk as usual. 6 :30 p. m. Milk as usual. If it is possible to omit the 9 :45 p. m. feed- ing, do so. Sunday. 7 :00 a. m. Milk as usual. Slice of bacon. 8 :30 a. m. Orange juice, 4 tablespoonfuls. 9 :30 a. m. Milk as usual. 12 :30 p. m. 4 tablespoonfuls of beef juice, poured over half a baked potato, 1 gra- ham cracker, 1 tablespoonful 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. FEEDING OF CHILDREN 83 From Fifteen to Eighteen Months. Monday. 7 :00 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 bottle if necessary), 1 cracker. 8 :30 a. m. Juice of one orange. 9 :30 a. m. Milk as usual. 12 :30 p. m. 1 cup of chicken broth with yolk of egg. Small dish of boiled rice, 2 tablespoonfuls of boiled celery, 2 table- spoonfuls of apple sauce (strained), 1 cracker. 3 :30 p. m. Milk as usual. 6 :30 p. m. Milk as usual. If possible omit the 9 :45 p. m. bottle. Tuesday. 7 :00 a. m. A bottle containing 8 ounces of milk, pure, or with the baby food you are using, 1 cracker, slice 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 rice, 2 tablespoonfuls of asparagus tips, 2 tablespoonfuls of boiled custard, 1 graham cracker. 34 THE PRACTICAL CARE AND 3 :30 p. m. Milk as usual. 6 :30 p. m. Milk as usual. Omit the 9 :45 p. m. bottle if possible, Wednesday, 7 :00 a. m. A small dish of farina. If cooked with water pour some thin cream over it. If cooked with milk pour over it 4 ounces of pure milk; 4 ounces of milk from a spoon or cup, 1 cracker. 8 :30 a. m. Juice of one orange. 9 :30 a. m. Milk as usual. 12 :30 p. m. 4 tablespoonfuls of beef juice poured over half a baked potato, 2 table- spoonfuls of strained peas, 1 cracker, 2 tablespoonfuls of 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 :00 a. m. A bottle containing 8 ounces of milk, pure, or with the baby food you are using, 1 cracker, slice of bacon. 8 :30 a. m. 2 tablespoonfuls of baked apple. 9 :30 a. m. Milk as usual. 12 :30 p. m. 1 soft boiled egg with a little bread crumbs, 2 tablespoonfuls of strained spinach, slice of stale bread, FEEDING OF CHILDREN 85 buttered, 2 tablespoonfuls of 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 feeding. Friday. 7 :00 a. m. A small dish of strained oat- meal with 4 ounces of milk poured over. Four ounces of milk from a spoon or cup. 8 :30 a. m. Juice of one orange. 9 :30 a. m. Milk as usual. 12 :30 p. m. 1 cup of mutton broth with well-cooked farina, 1 onion, boiled soft, with butter sauce, piece of stale bread, buttered, 2 tablespoonfuls of 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 possible. Saturday. 7 :00 a. m. A bottle containing 8 ounces of milk, pure, or with the baby food you are using, 1 cracker, slice of bacon. 8 :30 a. m. 3 tablespoonfuls of strained apple sauce. 9 :30 a. m. Milk as usual. S6 THE PRACTICAL CARE AND 12 :30 p. m. 1 cup of mutton broth with rice, 2 tablespoonfuls of soft boiled car- rots, strained, 1 cracker, 2 tablespoon- fuls of 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. Sunday. 7 :00 a. m. Small dish of farina with 4 ounces of milk poured over; 4 ounces of milk from a spoon or cup, 1 cracker, 8 :30 a. m. Juice of one orange. 9 :30 a. m. Milk as usual. 12 :30 p. m. 4 tablespoonfuls of beef juice poured over half a baked potato, 2 table- spoonfuls of strained peas, 1 slice of stale bread, buttered; 2 tablespoonfuls 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. FEEDING OF CHILDREN 87 From Eighteen Months to Two Years. Monday. 7 :00 a. m. Small dish of oatmeal with 4 ounces of milk poured over; 4 ounces of milk from a spoon or cup, 1 cracker. 8 :30 a. m. Orange juice. 9 :30 a. m. Milk as usual. 12:30 p.m. 4 tablespoonfuls of beef juice poured over half a baked potato, 2 table- spoonfuls of strained peas, 1 slice of stale bread, buttered; 3 tablespoonfuls of strained prunes. 3 :30 p. m. Milk as usual. 6 :30 p. m. Milk as usual. Tuesday. 7 :00 a. m. 8 ounces of milk, pure or with the baby food you are using; slice of bacon, 1 cracker. 8 :30 a. m. 3 tablespoonfuls of apple sauce, strained. 9 :30 a. m. Milk as usual. 12 :30 p. m. 1 cup of mutton broth with 2 tablespoonfuls of boiled rice, 2 table- spoonfuls of stewed celery, 1 graham cracker, small dish of junket. 3 :30 p. m. Milk as usual. 6 :30 p. m. Milk as usual. 88 THE PRACTICAL CARE AND Wednesday. 7 :00 a. m. Small dish of farina with 4 ounces of milk poured over; 4 ounces of milk from a spoon or cup, 1 cracker. 8 :30 a. m. Orange juice. 9 :30 a. m. Milk as usual. 12 :30 p. m. Soft boiled egg with stale bread crumbs, 2 tablespoonfuls of strained spinach, 1 slice of stale bread, buttered, 3 tablespoonfuls of strained prunes. 3 :30 p. m. Milk as usual. 6 :30 p. m. Milk as usual. Thursday. V :00 a. m. 8 ounces of milk, pure or with the baby food you are using; 1 cracker, slice of bacon. 8 :30 a. m. 3 tablespoonfuls of strained prunes. 9 :30 a. m. Milk as usual. 12 :30 p. m. 4 tablespoonfuls of beef juice, poured over half a baked potato, 2 table- spoonfuls of boiled carrot, strained, 1 cracker, 3 tablespoonfuls of baked ap- ple. 3 :30 p. m. Milk as usual. 6 :30 p. m. Milk as usual. FEEDING OF CHILDREN tt Friday. 7:00 a. m. Small dish of straifted oatmeal with 4 ounces of milk poured over; 4 ounces of milk from a spoon or cup, 1 cracker. 8 :30 a. m. Orange juice. 9 :30 a. m. Milk as usual. 12 :30 p. m. 2 tablespoonfuls of fricasseed sweetbreads, 2 tablespoonfuls of strained peas, 1 graham cracker, 2 tablespoon- fuls of baked custard. 3 :30 p. m. Milk as usual. 6 :30 p. m. Milk as usual. Saturday. 7:00 a.m. Eight ounces of milk, pure or with the baby food you are using; 1 slice of stale bread, buttered; slice 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 rice in it, 2 tablespoonfuls of boiled celery, 1 cracker, 3 tablespoonfuls of strained prunes. 3 :30 p. m. Milk as usual. 6 :30 p. m. Milk as usual. 90 THE PRACTICAL CARE AND Sunday. 7 :00 a. m. Small dish of farina with 4 ounces of milk poured over, 4 ounces of milk from spoon or cup, 1 cracker. 8 :30 a. m. Orange juice. 9 :30 a. m. Milk as usual. 12 :30 p. m. 2 tablespoonfuls of chopped breast of chicken, 2 tablespoonfuls of asparagus tips, 1 slice of stale bread, buttered, 2 tablespoonfuls 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 taught to eat from a spoon or cup. In some cases, after 18 months, it is better to give the cereal at 6:30 p. m. instead of 7 a. m. Some children sleep better when the last meal at night is a little more solid than the bottle of milk. FEEDING OF CHILDREN 91 From Two to Five Years. Monday. Breakfast — Baked apple. Cornmeal mush with milk or thin cream. Glass of milk. Bread and butter. Bacon. Noon dinner — Six tablespoonfuls of beef juice poured over a baked potato. Boiled onions. 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 1 orange. 1 soft boiled egg on toast Glass of milk. Bacon. Noon dinner — Fricasseed sweetbreads. Peas, strained. Baked potato, with gravy of sweetbreads. Bread and butter. Small dish of boiled custard. 3 :30 p. m. Glass of milk with or without cracker. 6 :30 p. m. Dish of farina. Cracker or bread and butter. Glass of milk. 92 THE PRACTICAL CARE AND Wedneseday. Breakfast — Apple sauce, strained. 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. Bread and butter. Dish of junket. 3 :30 p. m. Glass of milk with or without cracker. 6 :30 p. m. Dish of soft boiled rice. Glass of milk. Bread and butter. Thursday. Breakfast — Juice of 1 orange or 3 or 4 ounces of grape juice (being careful to remove the seeds and skins). Farina with milk or thin cream. Bread and butter. Bacon. Glass of milk. Noon dinner — Broiled calves' brains. Stewed celery. Baked potato. Bread and butter. Baked custard. FEEDING OP CHILDREN 93 3 :30 p. m. Glass of milk with or without 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 four tablespoonfuls of beef juice. Baked potato. Strained spinach. Bread and butter. Baked apple. 3 :30 p. m. Cup of cocoa with or without cracker. 6 :30 p. m. Slice of cream toast. Glass of milk. Cracker or bread and butter. Saturday. Breakfast — Juice of 1 orange or 3 or 4 ounces of grape juice (being careful to remove the seeds and skins). Soft boiled egg with stale bread crumbs. Bread and butter. Bacon. Glass of milk. U THE PRACTICAL CARE AND Noon dinner — Squab or quail. Baked potato. Boiled carrots, strained. Bread and butter. Chocolate pudding. 3 :30 p. m. Glass of milk with or without cracker. 6 :30 p. m. Farina and milk. Bread and butter. Sunday. Breakfast — Baked apple. Strained oatmeal. Piece of bacon. Bread and butter. Noon dinner — Two tablespoonfuls of finely-cut breast of chicken. Baked potato with gravy. Asparagus tips. Bread and butter. Small dish of plain ice cream. 3 :30 p. m. Glass of milk. 6 :30 p. m. Dish of soft-boiled rice. Strained prunes. Bread and butter. FEEDING OF CHILDREN 95 A small amount of strained fruit may be added to the 6:30 p. m. meal if the child is constipated. After two years of age fresh (cooked) fruit, such as peaches, plums, cherries, etc., may be used any time for a change. 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 raspberries, strawberries, etc., should always be strained. Baked or broiled fish may also be given in- stead of meat for a change. There is no objection to children taking broth for the noon meal in addition to the bills of fare mentioned here, unless it takes away the appetite for other things, which is often the case. When the family has roast beef for noon dinner the child may have a little of it, finely cut, and the blood gravy over the potato. Recipes 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 between meals than while they are eating, but it must not be forgotten. 96 THE PRACTICAL CARE AND THE CORRECT WAY TO SERVE WARM FOOD. Children should always eat slowly. Under ordinary circumstances food that is intended 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. FEEDING OF CHILDREN 97 THE CORRECT WAY TO PREPARE FOOD. With Original Recipes. BARLEY WATER. One quart : Take four teaspoonfuls of pearl barley, thoroughly washed; add one quart of cold water. Put on the fire in the upper part of a double boiler, until it boils. Have the water in the lower part boiling also ; put them together, and boil for two hours, being sure that it is boiling all the time, and that the water in the lower part is replaced as it boils down. Do not stir. After it settles, strain through cheesecloth, using only the clear part. It will keep 48 hours on ice. This is for infants under three months old, for summer complaint, fever, or any intestinal disturbance. OATMEAL WATER. One quart : Put two tablespoonfuls of rolled oats and one quart of boiling water into the top part of a double boiler; fill lower part with boiling water; replace upper part, stir, and boil one hour, being sure that it is boiling all the time. Let it stand for half an hour after it has boiled ; strain through cheesecloth. Make fresh every 24 hours. 98 THE PRACTICAL CARE AND 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 boiler one hour, and strain. , TOAST WATER. Toast three slices of bread in the oven very slowly until they are a dark brown. Put them into a pitcher and pour a quart of boiling water over them. Cover, and when cold, strain and serve. This is excellent in cases of nausea and thirst from fevers. NESTLE'S FOOD. This food is prepared without milk — use plain water. (See directions on can for amount of food to use, according to age; also see article in this book, "The Amount Each Bot- tle Should Contain at Different Ages," and take the quantity of water the child's age calls for). Mix the amount of food you are going to use in a cup; blend with a little warm wa- ter. Take the quantity of water that is needed (and one extra ounce to allow for boiling down). Put in a saucepan, bring to a boil; stir in the food, and boil three minutes ; strain. FEEDING OF CHILDREN 99 HOW TO COOK IMPERIAL GRANUM. Find the formula, in this book, according to the age of the child and the number of bottles you are preparing. Also see article, "How to Commence Using Baby Foods," for same num- ber of bottles. Take the amount of granum needed; blend with as many tablespoonfuls of cold water as you have teaspoonfuls of the granum. Take the amount of water needed (see same formula) and six ounces extra to allow for boiling down; put into a saucepan. When it boils add the granum and boil 15 minutes, stir- ring all the time. Cool off a little, measure to see that you have the right amount. If it has boiled down too much, add more water; if not boiled down enough, boil a little longer. Full directions are given on page 5, "How to Prepare Food for Bottles." This food may also be prepared another way, as follows, but it takes longer. Measure the granum as before; dissolve in cold water; put the required amount of water into the upper part of a double boiler; when it boils, stir in the food; boil half an hour. Stir every five minutes while cooking, and each time you stir, place on the open fire for a 100 THE PRACTICAL CARE AND second to be sure that it is boiling. Cooked in this way it will only boil down about one ounce. HOW TO PREPARE MELLIN'S FOOD. Find the formula, in this book, according to the age of the child, and the number of bottles you are using. Take the amount of food called for, also the amount of milk and cream. Add enough water to take the place of both the plain water and the lime water (lime water, milk-sugar and salt are not needed). Blend in as many tablespoonfuls of cold water as you have teaspoonfuls of the food. Add the amount of water needed (cold). Add the amount of cream needed (cold). Add the amount of milk needed (cold). Stir together, measure with a graduate glass, the amount needed for each bottle; strain through a wire strainer; no cooking required. Make fresh every 24 hours. Prepare an hour or so before feeding. FEEDING OF CHILDREN 101 ALBUMEN WATER Strain the white of an egg into a glass, and gradually stir in with a teaspoon, half a glass (four ounces) of cold boiled water, one tea- spoonful of milk-sugar, or half a teaspoonful of granulated sugar. For an infant, warm slightly; for an older child, serve cold. Five drops of brandy may be added if the child is weak. If you are going to use only half the white of an egg at a time, strain and divide it equally into two glasses. Cover one half, and keep in a cool place until needed. Take the other half, and gradually stir in two ounces of cold boiled water, half a teaspoonful of milk- sugar or quarter of a teaspoonful of granu- lated sugar. For an infant, warm slightly; for an older child, serve cold. 102 THE PRACTICAL CARE AND HOW TO COOK ESKAY'S FOOD. Find the formula in this book, according to the age of the child, and the number of bottles you are preparing. Also see article, "How to commence using baby foods," for same number of bottles. Take the amount of Eskay's food needed; blend with as many tablespoonfuls of cold water as you have teaspoonfuls of the food. Take the amount of water needed (see same formula), and six ounces extra to allow for boiling down; put into a saucepan; when it boils, add the Eskay's food, boil 15 minutes, stirring all the time. Cool off a little, measure to see that you have the right amount. If it has boiled down too much, add more water; if not boiled down enough, boil a little longer. Full directions are given on page 5, "How to prepare food for bottles." This food may also be prepared another way, as follows, but it takes longer: Measure the Eskay's food as before; dis- solve in cold water; put the required amount of water into the upper part of a double boiler ; when it boils, stir in the food ; boil half an hour. Stir every five minutes while cooking, and each time you stir, place on the open fire for a second to be sure that it is boiling. Cooked in this way, it will only boil down about one ounce. FEEDING OF CHILDREN 103 HOW TO COOK PREPARED BARLEY Find the formula in this book, according to the age of the child, and the number of bottles you are preparing. Also see article, "How to Commence Using Baby Foods," for same num- ber of bottles. Take the amount of prepared barley needed ; blend with as many tablespoonfuls of cold water as you have teaspoonfuls of the barley. Take the amount of water needed (see same formula), and six ounces extra to allow for boiling down ; put into a saucepan ; when it boils, add the barley, and boil 15 minutes, stirring all the time. Cool off a little, measure to see that you have the right amount. If it has boiled down too much, add more water; if not boiled down enough, boil a little longer. Full directions are given on page 5, "How to Prepare Food for Bottles." This food may also be prepared another way, as follows, but it takes longer. Measure the barley as before, dissolve in cold water; put the required amount of water into the upper part of a double boiler; when it boils stir in the food, boil half an hour. Stir every five minutes while cooking and each time you stir place on the open fire for a second to be sure that it is boiling. Cooked in this way it will only boil down about one ounce. 104 THE PRACTICAL CARE AND WHEY. Take a pint of fresh milk, remove all the cream ; warm slightly (a little more than luke warm) ; add 2 teaspoonfuls of essence of pep- sin; stir just enough to mix it. Keep in a warm (not hot — about 70°) place until thick. In a short time it forms into a 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. Warm before using, sweeten slightly. CHICKEN BROTH. Take from V/ 2 to 2 pounds, or half an old chicken; wash thoroughly; break each joint in half; pour 2 quarts of cold water over, and add y$ teaspoonful of salt. Boil slowly for three hours, or until reduced to 1 pint; skim and strain. When required, rice or farina may be cooked with the broth the last hour it is cooking, or it may be cooked with water, and added to the broth when serving. OYSTER BROTH. One pint of oysters (take out six of the largest), put into a sauce pan with a cup of cold water and a little salt. Simmer slowly until oysters are hard; press through a wire FEEDING OF CHILDREN 105 strainer. Put the broth on the fire again, skim, and let it come to a boil. Add a pint of milk and a little cream, and 1 level table- spoonful of flour, free from lumps. When boiling drop in the six oysters and remove at once from the fire. MUTTON BROTH. Take one pound of neck of mutton, bone and all (not the fat), cut into pieces 1 inch square; wash thoroughly. Put the mutton with two quarts of cold water on the fire and add % teaspoonful of salt. Boil slowly three hours, or until reduced to 1 pint, skim and strain. When required, rice or farina may be cooked with the broth the last hour it is cooking, or it may be cooked with water and added to the broth when serving. VEAL BROTH. Mince one pound of lean veal ; pour over it one pint of cold (boiled) water ; let it stand for three hours, then slowly heat to boiling point; boil briskly 2 minutes; strain through fine cheese-cloth; season with a pinch of salt. STRAINED OATMEAL. Some children cannot digest oatmeal unless it is strained. Use any kind that comes in sealed packages. Put a pint of boiling water into the upper part of a double boiler ; add Yz 106 THE PRACTICAL CARE AND cup of oatmeal and a little salt; let it boil for five minutes on the open fire, stirring all the time. Have the water boiling in the lower part of the boiler; replace the upper part; let it steam for one hour, being sure that the water underneath is boiling all the time. When cooked, strain through a large wire strainer — press through with a potato masher or large spoon. If too thick, a little water may be added. Serve with cream and sugar. PLAIN OATMEAL. Same as strained oatmeal, except that it is served without being strained. OATMEAL GRUEL. See strained oatmeal. Add enough hot milk to the cooked oatmeal to make it the desired consistency. Strain after adding the milk. Sweeten to taste. HOW TO COOK FARINA. Put ]/2 pint of water, milk or equal parts of milk and water, into the upper part of a double boiler; add l / 2 level teaspoonful of granulated sugar, and salt to taste ; put on the fire (just the upper part) until it boils; gradu- ally stir in 1 level tablespoonf ul of farina ; boil on the open fire until it thickens, stirring all the time. Have the water boiling in the lower FEEDING OF CHILDREN 107 part of the boiler; replace upper part, and steam for half an hour, being sure the water underneath is boiling ; stir occasionally. Serve with milk or cream. The granulated sugar may be added when serving instead of while cooking, if desired. FARINA GRUEL. Add enough hot milk to the cooked farina to make the desired consistency. Do not strain unless lumpy. Sweeten to taste. CORNMEAL MUSH. Put j^2 pint of water, milk or equal parts of milk and water into the upper part of a double boiler. Gradually stir in two level tablespoon- fuls of yellow cornmeal, and a little salt. Boil on open fire until it thickens, stirring all the time. Have the water boiling in the lower part of the boiler; replace the upper part, and let it steam for two hours, being sure that the water underneath is boiling all the time. CORNMEAL GRUEL. Add enough hot milk to the cooked cornmeal to make the desired consistency. Do not strain unless lumpy. Sweeten to tas f .e. HOW TO PREPARE RICE. Wash the rice thoroughly, soak about twelve hours, or over night. Pour off the water, and 108 THE PRACTICAL CARE AND steam in double boiler 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 PREPARE BOILED FLOUR. Dampen a strong piece of cloth and sprinkle it with flour. Take one pint of wheat flour and enough cold water to moisten it. Press it into a ball and tie it tightly in the cloth; put into boiling water and let it boil for ten hours. Remove the cloth and dry in a moderate oven, or in the hot sun. Scrape off the soft part, leaving only the hard inside. Put away in a covered jar and grate when needed for the gruel. BOILED FLOUR GRUEL. One level tablespoonful of grated flour, four tablespoonfuls of cold water ; blend thoroughly. One pinch of salt, one teaspoonful of sugar of milk, or half teaspoonful granulated sugar. 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. HOW TO PREPARE SQUAB OR QUAIL Get a nice squab; remove all feathers and singe; wash thoroughly; rub on a little FEEDING OF CHILDREN 109 salt and ground ginger; put a tablespoonful of good butter into a small pan; when hot put in the bird. Brown slightly on all sides. Cover the pan, and place an asbestos mat under it; simmer slowly one hour. Have the flame very low. Add a tablespoonful of hot water whenever the butter boils down. Be sure the pan does not boil dry, as it gives the bird a bitter taste. Serve on toast. A delicious gravy is made for an older child by pouring off all but a tablespoonful of the fat, and adding four tablespoonfuls of milk or cream, and enough flour to thicken it. HOW TO PREPARE SPINACH. Remove all the leaves from the stem; wash them thoroughly, and put into saucepan. Pour boiling water over them, slightly salted. Boil for 30 minutes; drain off all water. Chop up fine, and press through a large wire strainer. Add a little flour, butter, and broth ; heat in a saucepan. The quantity of flour, butter and broth used, must be according to the amount of spinach you are preparing — a small quantity of each is all that will be needed. Serve hot. HOW TO BOIL ONIONS. Peel onions, put into a saucepan, cover with boiling water, slightly salted; boil until soft. Drain off all the salt water. Serve hot with butter sauce. 110 THE PRACTICAL CARE AND HOW TO PREPARE ASPARAGUS TIPS. Wash thoroughly and scrape (do not cut off stems). Tie together with a clean white string; put in saucepan, cover with boiling salted water and boil for 30 minutes (or longer if not soft). Drain off all salt water ; cut off stems, leaving only the tips. Serve very hot with a little butter sauce or melted butter. FRESH STRAINED PEAS. Shell peas, put in saucepan, cover with boil- ing, salted water ; boil half an hour (or longer if not soft). Drain off salted water, and strain through a large wire strainer. Add a little butter. Serve very hot. STEWED CELERY. Cut nice, fresh celery into small pieces; cover with boiling, salted water, and boil about 30 minutes (or until soft). Drain off the salt water, and serve with a little butter sauce. If it seems tough, strain through a wire strainer. Serve hot. STRAINED BOILED CARROTS. Peel carrots, cut into strips or squares ; cover with salted water and boil for half an hour (or until soft). Drain off salt water, strain through a wire strainer. Add a little butter or butter sauce. Serve hot, FEEDING OF CHILDREN 111 These recipes call for fresh vegetables — they are always best. If it is impossible to procure fresh ones, get the best canned goods on the market. Heat and serve same as fresh ones. BUTTER SAUCE FOR VEGETABLES. Blend % teaspoonful of flour with a table- spoonful of cold milk; mix thoroughly. Stir into four tablespoonfuls of boiling milk; boil until it thickens ; add % teaspoonful of butter and a little salt. Strain. STUFFED POTATOES. Bake a medium-sized potato very soft; cut across the center and remove all the potato with a spoon, taking care not to break the skin. Mash with a fork until perfectly 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. CREAM TOAST. Toast one slice of stale bread to a medium brown on both sides ; lay it on a hot plate, and sprinkle with salt. Pour three or four table- spoonfuls of boiling water over. When that has soaked in add a tablespoonful of rich cream. Serve between hot plates. 112 THE PRACTICAL CARE AND 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. 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 minutes; after seven minutes it does not cook any more. 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 or a metal 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 coag- ulates. Make fresh every time. FEEDING OF CHILDREN 113 SCRAPED MEAT BALLS. Take half a pound of round steak, same as for beef juice; scrape lightly with a tablespoon until you have enough fine beef to make two small cakes. Squeeze what is left, 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 absorbed. Before the meat balls are put on to cook, rub the pan lightly with butter, other- wise 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 but- ter, and brown slightly. Lay the sweetbreads on a piece of toast. Mix half a teaspoonful of flour, three tablespoonfuls of milk, three tablespoonfuls of the water in which they have been boiled. Blend thoroughly and boil until it thickens. Pour over for gravy. Beef sweetbreads are prepared the same way but they must be boiled for three hours. 114 THE PRACTICAL CARE AND CALVES* BRAINS. Are prepared the same as sweetbreads, but it is not necessary to boil them. 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. Push 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. CORNSTARCH 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. CHOCOLATE PUDDING. One teaspoonful of granulated sugar; one heaping teaspoonful of cornstarch; one heap- ing 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. FEEDING OF CHILDREN 11* JUNKET. Take ^2 pint of fresh milk; remove all the cream ; warm slightly (a little more than luke warm) ; add one teaspoonful of essence of pepsin; stir just enough to mix it; keep in a warm (not hot — about 70°) place until thick. 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 thoroughly, soak in cold water over night. Next morn- ing, boil until soft, and just before taking off the fire, add a tablespoonful of granulated sugar. When cold remove all the stones, mash through a wire strainer with a large spoon or potato masher. BAKED CUSTARD. Break an egg into an old cup or a small dish that holds about seven ounces. Beat the egg thoroughly and add a teaspoonful of gran- ulated sugar, five drops of vanilla extract and four ounces of cold milk; strain. Bake in a moderate oven until the top is slightly brown. Serve cold. When baking, stand custard (or custards) in a pan of water, and do not let the water come to a boil. If the water is allowed to boil, the 116 THE PRACTICAL CARE AND custard will rise too high, and fall flat as soon as it is taken out of the oven. BOILED CUSTARD. Separate the yolk and the white of an egg, mix the yolk with a 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). Remove from the fire, strain; beat the white of the egg stiff, mix all together and set in a cool place. Serve cold. PRUNE SOUFFLE. One pound of prunes, soaked and boiled until soft. Remove all stones and mash through a wire strainer. Add one tablespoon- ful of granulated sugar, half teaspoonful of vanilla extract, and the stiff-beaten whites of two eggs. Stir together and bake in a moder- ate oven for twenty minutes (be sure the oven is not too hot or it will fall when removed). Serve cold with whipped or plain cream. FRENCH TOAST. Take one raw egg, break into a soup plate; add one teaspoonful of granulated sugar, and if desired, a little vanilla extract. Beat thor- oughly, fill the bowl of the soup plate with milk. Lay slices of bread in it, one at a time, FEEDING OF CHILDREN 117 until soaked through. Fry in lightly buttered pan until brown. Serve with jelly and pow- dered sugar. OMELETTE. Beat the white of one egg (with a fork) very stiff. Beat the yolk in another dish, until smooth; add J^ a teaspoonful of granulated sugar and three drops of vanilla extract. Have a hot frying pan on the fire, slightly buttered, also two hot plates in the oven, ready to receive it. Next mix together the white and yolk, do not stir much. Put in the frying pan ; when it begins to brown, fold once; put be- tween the hot plates, leave in the oven one minute, serve immediately. (Do not have the oven too hot or it will stick to the plate.) OMELETTE PANCAKES. Beat the white of one egg very stiff, with a fork. Put the yolk in another dish with half a teaspoonful of sugar and three drops of vanilla extract; stir until smooth. Put a frying pan on the fire, slightly buttered. Stir the yolks and whites together (just enough to mix them). Pour on the frying pan in four equal parts. When brown on one side, turn with a pancake turner (as you would any pancake). When 118 THE PRACTICAL CARE AND browned slightly on both sides, put on a warm plate (not in the oven). Sprinkle a little sugar and a few drops of orange juice on each one. Serve immediately. IRISH MOSS PUDDING. Soak two tablespoonfuls of Irish moss for ten minutes in cold water. Wash thoroughly (also in cold water). When clean, add a cup- ful (eight ounces) of cold milk, soak for half an hour. Put in double boiler; heat slowly to boiling point; boil for ten minutes, stirring all the time. Add one teaspoonful of granulated sugar and five drops of flavoring extract ; strain through a wire strainer; pour into cups and leave on ice until cool. It may also be taken hot as a gruel by adding more milk. JUNKET CUSTARD. Beat one tgg to a froth (yolk and white together) ; sweeten with a teaspoonful of sugar; add half a pint of warm milk, from which all the cream has been taken. Add a teaspoonful of essence of pepsin, or rennet. Strain. Pour into two small cups ; let it stand in a warm room, temperature about 70°, until quite thick. When thick it may be put into the icebox, being careful not to shake it. FEEDING OF CHILDREN 119 MISCELLANEOUS SUGGESTIONS. How to Filter Water and Solutions. 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, glass or agateware preferred ; stuff the narrow part of the funnel tight with absorbent cotton. Let the water drip slowly through; 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, strain- ers, in fact everything used for babies' milk, each and every time before using. 2. Never check loose bowels suddenly. 3. Never let a child go longer than twenty- four hours without a movement. 4. Never let a child go outdoors on a windy, dusty day. 5. Always wait one hour after a meal before bathing a child. 6. Never rock a child, or shake it up in any way after it has been fed, as it will some- times cause vomiting. 7. Never overfeed a child or let it eat too fast, see page 122. 120 THE PRACTICAL CARE AND 8. Never reheat a bottle. When the baby is finished if there is any food left, throw it away, rinse the bottle and fill with clean water. HOW TO STERILIZE MOUTH CLOTHS. A nice way to prepare mouth cloths for in- fants and children too young to use a tooth brush is to take some old table napkins, 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 all the hems and worn 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. (Do not fill the pan the jar is in more than half full of water.) While they are boiling lay the top of the bottle on lightly, but do not screw down, as the glass would crack. Remove from the fire, put the cover (without any rubber) on tight, and they are ready for use. MOUTH WASHES. Ordinary. — Two heaping teaspoonfuls of boric acid aystals, half pint of boiling water. Put crystals in bottle, pour on boiling water. When cold filter through cotton. Special. — For coated tongue or sore mouth, or to be used all the time if preferred : Glycerine, 2 ounces. Borax, y 2 teaspoonful. FEEDING OF CHILDREN 121 Boiling water, 8 ounces. When cold filter through cotton, and use the same as any other mouth wash. TEETHING. All children are more or less fretful and sleep poorly during the teething period ; some have acute, some only slight, indigestion ; some have fever, loss of appetite and loose bowels; but these symptoms subside as soon as the tooth or teeth appear. Usually the severe symptoms last only a few days; sometimes several weeks. Frequently, during this period large quantities of water run from the child's mouth, making it necessary to wear a bib. This is commonly called "drooling." If there is a rise of temperature, 100° or over, by rectum, it is best to consult your family physician, as the trouble may be caused by something entirely different. Don't take chances. 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 central lower ones to come first, from the fifth to the ninth month; next, the four central upper ones, from the ninth to the twelfth month. That is, a child a year old usually has six teeth. Next 122 THE PRACTICAL CARE AND come the other lower central teeth; then the four double ones, from the 12th to the 18th month; next, the eye and stomach teeth, be- tween the 18th and 24th month; next come the other four double ones, between 2 and 2}i years. OVERFEEDING It is a great mistake for any mother to ex- pect her baby to gain rapidly and abnormally just because some other baby does. But that is a mistake very often made, and frequently the food is made entirely too strong, and the child's digestive organs are overtaxed, which, in course of time, will result in partial or entire loss of appetite, diarrhoea or vomiting, and these conditions will do a great deal of harm, and are altogether unnecessary. It is best to be satisfied with a normal, steady gain. Of course, if a baby does not gain at all, something must be done ; but it must be grad- ual, and within reason. Usually there will be no trouble in this respect where a baby takes the normal amount and quality its age calls for. CARE OF BABY'S BOWELS. A child under a year old should have two bowel movements a day, but if they move very freely once a day, and the child feels comfort- able, one will be sufficient; but you must be FEEDING OF CHILDREN 123 sure that it is a large, thorough one. The first four months, the stools should be smooth and yellow (like mustard in appearance). After that the color will be according to the food taken — some baby foods turn the movements brown. Lumps show indigestion; green, too much acidity. If a child has green movements that irritate the skin, the cows' milk should be taken away, and only Nestle's food, or malted milk (or broth, if old enough) given until well. A baby should be taught to use a nursery chair as soon as it is old enough to under- stand — usually about six months old, some- times much younger. It is useless to try to teach a child anything of that kind until it is old enough to understand. If the stools do not look smooth and yellow, and the child is otherwise well, gaining in weight, and comfortable, it is not necessary to make any changes in the food. ABOUT ENEMAS AND CONSTIPATION, All children at some period have times when their bowels do not move (not constipation). The best thing to do in such cases is to give an enema of sterilized water in a soft rubber syringe, or, once in a while, a long gly- cerine suppository inserted a little way, and held about a minute. Avoid physics, they only 124 THE PRACTICAL CARE AND 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 en- tirely of soft rubber, which holds from one to two ounces. This can be bought at any drug store. If it is absolutely necessary to give a physic, castor oil may be given once; but if given oftener, the after effects are constipation. Calo- mel should never be given, unless prescribed by a physician. Phillips' milk of magnesia is harmless, and usually acts very nicely. It should not be used oftener than every fourth day, and may be given with the first bottle in the morning (with the milk), or with the drinking water. The dose is one teaspoonful (one dram), under three months; two tea- spoonfuls (two drams), under six months; three teaspoonfuls (three drams), under nine months ; from nine months to a year, one table- spoonful (half an ounce). Gluten suppositories may also be used for a change, twice a day. Infants' size for a baby less than two years; adult size for an older child. Sometimes one feeding of malted milk instead of the regular last feeding at night, will help. It is very simple to prepare, and requires no cooking. FEEDING OF CHILDREN 125 EMERGENCIES. The following remedies and methods of treat- ment are only intended for cases of emergency. When it is possible con- sult your physician at once, COLIC— CAUSES AND CURES. Colic is usually caused by indigestion. Be- fore dosing a child with anything, try and find out the cause. It is sometimes caused by an overloaded stomach, and by putting it on a very light diet for 12 hours — barley water for instance* — 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 milk-sugar, or five drops of annisette cordial in one ounce of water, or plain hot water, or fennel seed tea. Fennel Tea. — One teaspoonful of fennel seed, one level teaspoonful granulated sugar, eight ounces of boiling water. Steep five min- utes, and strain through cheesecloth. Give three or four ounces at a time. 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 120 THE PRACTICAL CARE AND lint in it, lay on the wound, cover with oil silk to exclude the air ; change frequently. The oil must be boiled for half an hour in the bot- tle, to sterilize it, and allowed to cool before adding the lime water. Boric acid solution is also good. SOUR STOMACH. One grain of bi-carbonate of soda in drink- ing water three times a day for an infant. Five grains three times a day in water for an older child. VOMITING When a child who is on an entire liquid diet vomits, it is sometimes caused by the food being taken too fast, or too large a quantity being given, causing over-distension of the stomach. By giving two ounces less, in the latter case, it would be relieved. When on a fresh milk diet, it would be better to give something else instead for two or three feedings, either Nestled food or malted milk — two ounces less than the regular feeding. In case of a nursing baby, the child should be weighed before and after feeding. The amount it has increased after nursing will be the amount of milk in its stomach. If found to be more than a child of its age should take, it should be nursed several minutes less, and will not get so much. If there is any rise of FEEDING OF CHILDREN 127 temperature, consult your physician, as vomit- ing accompanied by fever may be the fore- runner of something serious. If the milk runs from the bottle instead of dropping out, use a nipple with a smaller hole. Older children sometimes have a habit of gulping down their food. Teach them to eat slowly. EXCESSIVE VOMITING. Give three ounces of barley water (made from pearl barley) and one ounce of lime water every three hours, and no other food for at least 24 hours. After the first 24 hours, use some patent food that does not require milk, such as Nestle's food or malted milk. When there has been no vomiting for 48 hours, use the regular formula again. If the child has a rise of temperature (over 100°) send for your family physician. The child should have a cathartic. Vomiting is where the food comes up with a rush. Spitting is where it runs out slowly. SUMMER COMPLAINT Take away all milk and milk foods for 24 hours, and longer if necessary. Give barley water only, at the usual time for feeding. Also give the white of an egg (albumen water), stir- red, not beaten, in half a glass of water, three times a day. Sweeten with half a teaspoonful 128 THE PRACTICAL CARE AND of granulated sugar, or one teaspoonful of milk-sugar. If there is much pain or weak- ness, ten drops of brandy may be added to each white of egg. A dose of castor oil may also be given. After a child has had an attack of summer complaint, fever, stomach or bowel disturb- ance of any kind, it is better to avoid fresh cows' milk for several days and use instead Nestle's food, malted milk or condensed milk. After two or three days the regular food may be given again, but not full strength. Begin by using half the usual quantity of milk, using extra water in place of the other half; grad- ually increase by adding half an ounce of milk (leaving out the same amount of water) to each bottle every day until on the regular formula again. Add the cream last of all in the same manner. Barley water may also be used instead of baby food for several days, or until on the reg- ular formula. CHAFING. Wash the affected parts with a weak solu- tion of boiled starch water. About a teaspoon- ful of starch to half a pint of boiling water. Powder during the day with the following powder, marked "Special." At night use only cold cream or zinc salve. FEEDING OF CHILDREN 129 Special.— One ounce of oxide of zinc powder; one ounce of common talcum; one teaspoon- ful of boric acid powder; mix. Do not get the powder into the eyes or mouth, otherwise it is harmless. RASH, OR PRICKLY HEAT. Children are subject to rash or prickly heat in very hot weather, no matter what care is taken to avoid it. Wash the affected parts in a soda solution, using a tablespoonful of bi- carbonate of soda to a pint of boiled water. Dry thoroughly with a soft cloth, and powder freely two or three times a day. The powder, marked "Special," is an excel- lent one for any kind of rash. Use as little water as possible, and the powder 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. — 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, alternate with a warm flax seed poultice. ISO THE PRACTICAL CARE AND CROUP. Place 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 may be used in the same way. The result is about the same. Alternate every five, ten or fifteen minutes, according to the severity of the attack: one teaspoonful of warm yellow vaseline (always have a new bottle for this purpose) and ten drops of syrup of ipecac until 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°). Place cold compresses, or an ice bag, on the head. Keep in the water until thoroughly relaxed, adding more hot water from time to time, to keep the tempera- ture even. Put two tablespoonfuls of mustard to each gallon (four quarts) of water. Give thirty drops of syrup of ipecac to make the child vomit, as convulsions are sometimes caused by acute indigestion. Give enema of pure olive oil. Send for the doctor. FEEDING OF CHILDREN 131 COLD IN HEAD. Warm some liquid, yellow vaseline; hold child's head lower than feet and drop about eight drops into each nostril, with a straight glass medicine dropper, three times a day. Also rub chest and back with warm camphor- ated oil, night and morning. Keep temperature of room about 70 degrees. Normal salt solu- tion may be used instead of vaseline. COLD ON CHEST. Rub chest and back with warm camphor- ated oil, and cover the child from the neck to the waist with a jacket made of oil silk and lined with a thin layer of absorbent cotton. Cut it like a high-necked, sleeveless 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, or oftener, if the air of the room is to be kept very moist. Plain tincture of ben- zoin may also be used — half a teaspoonful to a pint of water. SORE 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, 132 THE PRACTICAL CARE AND especially infants, will open and shut the eyes constantly while the solution is in. If they do not, move the eyelids slowly up and down several times to make sure that the eyes are clean. Always taste eyewashes before drop- ping 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 consult your physician. Be careful about taking a young child sud- denly into a very light room, or letting it sleep facing a bright light. Always use a shade. EARACHE. Twist a piece of absorbent cotton into a long, narrow roll ; dip it in warm boric acid solution and place in the ear, leaving out a long enough piece so that it can be easily removed. Place a hot water bottle under the head in such a way that it touches the end of the cotton, and the heat goes through that into the ear. DISCHARGES FROM THE EAR. Water should not be put in the ears, unless they are discharging freely — sometimes it is FEEDING OF CHILDREN 133 necessary, but it should be done very care- fully. 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 gently upward, 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 direc- tions are given in case of an emergency, but if it is possible, your physician should be noti- fied at once. DISCHARGING NAVEL. Wash three times a day, first with peroxide of hydrogen; dry thoroughly with absorbent cotton. Next, wash with a strong solution of alum water. Dry thoroughly. Powder with an astringent powder — aristol or nosophen, or equal parts of boric acid powder and corn- starch. 134 THE PRACTICAL CARE AND HERNIA, OR RUPTURE 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 5-cent piece (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 one side perfectly smooth, and sew the other side up so the coin cannot fall out. Lay this on the protrusion, and strap on with strips of adhesive plaster one inch wide. Leave it on for a week; in the mean- time do not bathe the child in the tub. At the end of a week remove the plaster very carefully, taking care that the protrusion keeps in. If the child is over six months con- tinue this treatment; if under six months, after the week is up, remove the coin and plaster and fold where the protrusion has been (being careful not to let it come out again) to form a kind of pocket. Get some waterproof adhesive plaster, and beginning at the bot- tom, 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, FEEDING OF CHILDREN 135 and need only be changed once in ten days, and if the waterproof plaster is used it need not interfere with the tub bath. RICKETS. There are a number of reasons why children get rickets, but there is undoubtedly a large percentage of cases where only the nutrition is at fault. I do not think that any artificially-fed infant really thrives unless it has fresh cows' milk, modified properly to suit the condition 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 cows' milk were strong, healthy and normal in every respect. The best treatment is plenty of nourishment, the kind and amount to depend upon the age of the child. The principal things are raw milk, cream, orange juice, lime water and pure cod liver oil, also beef juice, white of egg, and brandy. 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 136 THE PRACTICAL CARE AND it off with cotton, leaving only a little on, as it stains, and a little does as much good as a larger quantity. A preparation of sulphur and vaseline is also very good— -one dram of sulphur powder to one ounce of yellow vaseline, mixed while the vase- line is hot. Next morning use the soap men- tioned as a shampoo, and continue this every day until the head is perfectly clean. 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 gives instant relief. If the choking spell is from a solid substance, 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; place a piece of ice FEEDING OF CHILDREN 137 wrapped in flannel at the nape of the neck. If this does not check within a reasonable time use the following. Take a small amount of listerine or alum solution, soak a strip of gauze or linen about an inch wide in it, and lightly plug one or both nostrils, as the case may require, cutting it off about half an 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 hours. In removing take hold of the piece outside and remove gently, keeping the finger and thumb of the left hand on the upper part of the nostril. Consult your physician. 138 THE PRACTICAL CARE AND CONTENTS OF THE FAMILY MEDICINE CHEST. Quarter-yard of oil silk. 2 ounces, equal parts, of linseed oil ana lime water. 1 funnel. 1 strainer. 1 package of absorbent cotton. Small bottle of lime water. 1 graduate measuring glass. 1 dropper. Liquorice powder. Castor oil. Small syringe. Glycerine suppositories. 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 of yellow vaseline, sterilized. Turpentine. Liquid yellow vaseline. Camphorated oil. FEEDING OF CHILDREN 13J> "Special" powder (page 129). 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. HOW TO GIVE MEDICINE. Always look carefully at the label, and never, by any chance, use a bottle that has no label. Mistakes have been made — often serious ones. In pouring medicine from a bottle al- ways leave the label turned up, as, if the con- tents is 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. 140 THE PRACTICAL CARE AND 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. From four months to one year, 1 teaspoonful. One to two years, V/ 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 castor oil), and may be given to older children in this way. A child from ten years upward may take a tablespoonfuL COUGH SYRUP. Syrup of tulu, 2 ounces. Muriate of ammonia, % 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 granulated 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. It may be used for infants by putting half a stick of liquorice in instead of the lemon juice. FEEDING OF CHILDREN 141 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. I do not mean in large quantities. For instance: 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 get- ting 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 special needs, it may be given in much larger quan- tities, but under ordinary circumstances the above directions may be followed. THROAT GARGLES. One teaspoonful of alum, one teaspoonful of borax and eight ounces of hot water. Or, Ten drops, 95 per cent, of carbolic acid. Mix thoroughly with a teaspoonful of glycerine. Add one teaspoonful of borax and eight ounces of water, and mix. The sore throat should be gargled every two hours, and a cold compress covered with flannel kept on. , 142 THE PRACTICAL CARE AND BATHING, POULTICES, APPLICATIONS TURPENTINE STUPES. Wring a piece of flannel out of hot water; have it large enough to cover the affected part. Sprinkle with spirits of turpentine; 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 half an hour unless it irritates too much. SALT SOLUTION. One small level teaspoonful of common table salt to a pint of boiling water. Filter through cotton. MUSTARD PLASTERS. Put the white of an egg 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 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. FEEDING OF CHILDREN 143 Stir in the ground flaxseed very gradually, until it is the required consistency, not too wet. Bring it to a boil. Spread between cheescloth, 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 or- dered differently. COLD PACK. Lay a rubber sheet over the bed, cover with a cotton or 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 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 re- moved and the patient dried, and either dressed in night clothes and put into a warm bed, or wrapped in a warm blanket. X44 THE PRACTICAL CARE AND 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 some- times make them sleep when ordinary methods have failed. , Be careful to keep covered while sleeping. "SPECIAL" SALVE. Oxide of zinc ointment, y 2 an ounce. Pulverized starch, y 2 a dram. Lanoline, 2 ounces. Mix well and mark, "For external use." This salve is excellent for eczema, chafing, or any kind of skin eruption. For chafing, use the salve at night, and the "special" powder in the daytime. It is also excellent for "scaly head." Warm the salve until it runs (not hot, just warm) ; rub on head every second night. Next morning, wash the head with soap, and rinse with warm water to which a little borax has been added (about a teaspoonful to a quart of warm water). Do this every second day until scalp is perfectly clean. FEEDING OF CHILDREN U5 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. Zinc, plain tin or rubber are the best. There is a very nice tub made of white enamel, not at all expensive, very clean, and lasts for years with ordinary care. , The tub should be long enough to allow the child to lie down, with plenty of room to spare at the head and foot to allow for growing and kicking. It should be deep enough to allow the child's chest to be entirely covered with the water without spilling 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 — wash cloths, soap, mouth wash, dry, warm towels, a bath apron, talcum powder, bath thermometer, safety pins, some- thing to throw over the child until it becomes accustomed to the lower temperature of the room it is taken into after the bath. The temperature of the bath room should be 75 degrees or more. If possible have some way to warm the 146 THE PRACTICAL CARE AND towels and clothing. A hot water bag filled with very hot water is a good substitute. Have the bath tub on a box or stand, so that it is a convenient height to stoop over. Take off all the baby's clothes and wrap it in a soft towel and the bath apron. Wash the mouth thoroughly with whatever solution you are using. Next wash the face (without soap) with a soft sponge or wash cloth, and dry. Next wash the head, ears and neck with soap and water, being careful not to get any water into the ears, and either rinse and dry before putting into the tub, or rinse in the tub, which- ever comes easier. 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 fore- finger of your left hand, keeping your right hand under the body until it is in the water. Until a child becomes accustomed to the bath, it is best to lay a towel over it until it is in the water. Take the wash cloth 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 three to five minutes, and the temperature of the water 98 degrees to begin with. Next, have a dry, warm towel over the bath FEEDING OF CHILDREN 147 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 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 lowered until it is 95 degrees, when the baby is two months old. After three months it should be gradually changed as low as seems comfort- able 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 be washed only every second day. 148 THE PRACTICAL CARE AND CARE OF THE EYES, The first two weeks of a baby's life the eyes should be washed three times a day (in- side and out) w r ith a filtered solution of boric acid. The solution should be dropped on the inside of the lower lids, with a medicine drop- per. If, at the end of two weeks, the eyelids look slightly inflamed, or if there is a slight discharge, continue the treatment. If the eyes are in a healthy condition it is better to let them alone, and only wash the outside with clean water when you wash the face. Sometimes boric acid solution, used when it is not necessary, irritates the eyes. CARE OF THE MOUTH. Baby's mouth should be washed thoroughly with a soft mouth cloth dipped in boric acid solution and wrapped round the little finger of the right hand, each time before feeding, unless it has had a drink of water — then it will not be necessary. Do not wash the mouth after feed- ing. Be sure your hands are perfectly clean before touching the mouth cloth. SALT BATH. For weak, delicate children, or those who perspire very freely, a salt bath will be found very invigorating. FEEDING OF CHILDREN 149 To prepare a salt bath, take one teacup of sea salt to each two gallons of water (eight quarts). Common salt may also be used in the same proportions. BRAN BATH. Some children have such delicate, sensitive skin that they cannot use soap. In such cases bran will be found very soothing. To prepare a bran bath, put half a pint of wheat bran in a cheesecloth bag; tie or sew up, squeeze several times in the water, and leave it in dur- ing the bath. This is enough for an ordinary sized bath tub half full of water. The bran should be removed each time, but the bag may be washed and used again. This is also very good in most cases of skin trouble, SOAP SHAMPOO. Take a small cake of castile soap, about four ounces. Shave with a knife, and put it on to boil with a little over a quart of cold water. Boil about three minutes, or until it has all dis- solved. Put in a mason jar, and it is ready for use. After boiling, there should be enough to fill a quart jar. Keep in a cool place. This is an excellent shampoo, and is used like any ordinary soap. 150 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. Two wash cloths. HOW TO MAKE A HAIR 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 151 GENERAL LIST FOR BABY. Pair of good scales. Bath thermometer. White enameled bath tub, 2nd size. Box or stand on which to place tub. Low rocker without arms. Basket on stand in which to keep powder, soap, clothes, etc., while bathing. Small white hand basin for the sponge bath. Sterilized cheesecloth to strain milk, etc. Four knitted wash cloths. Covered pail for diapers. Pan to boil diapers. Two wire bottle racks. Pan for boiling nipples and corks. Mason jar for mouth cloths. Bottles. Covered jar for clean nipples and corks. Funnel. Small, soft rubber corks for bottles. Alcohol or electric heater, to warm bottles. Nipples. Pan to cook food. Eight-ounce graduate glass. Chapin cream dipper. Four dish towels. Carbonate of soda to clean bottles and nip- ples. Tablespoon, accurate teaspoon, fork, small silver knife to use in measuring level spooafuls* 152 THE PRACTICAL CARE AND ARTICLES NEEDED FOR THE BABY CARRIAGE. Mattress. Rubber sheet. Pillow. Two pads with rubber sheeting inside. Covers. Mosquito netting. Veil. Bonnet. Coat. Mittens. In very cold weather, knitted leggings with feet. A plain silk tufted coat, lined with wool, will be found very useful. ARTICLES NEEDED FOR THE BABY BED. Mattress. Pillow. Blanket. Rubber sheet. Two pads. Cheesecloth covers. Hot water bag. FEEDING OF CHILDREN 153 COMFORTABLE CLOTHES FOR A NEW BABY. 10 dresses or slips, about 27 inches from shoulder to hem. They can be bought ready made, and come in several styles. 2 fancy dresses with white skirts to match, to be used for special occasions. The skirts should be on cambric waists with armholes. 2 fancy flannel skirts, not more than 26 inches from shoulder to hem; 1^4 yards wide, on cambric waists. The neck and armholes may be trimmed with lace if desired, but it is not necessary. 4 plain flannel skirts also on cambric waists, 25 inches from shoulder to hem, and 1%. yards wide. These are to be used instead of pinning blankets and should have a single tape in the hem coming from both sides to tie up like a bag. All waists should be buttoned down the back and have a narrow linen tape around the neck. The dresses must measure twelve inches round the neck. 4 pairs of cashmere stockings, size 4^, and wooden stretcher for same, 154 THE PRACTICAL CARE AND 4 silk-and-wool bands, 2nd size. 2 woolen shawls, 1 yard long, 27 inches wide, either knitted, made of cricket cloth, eider- down or honeycomb. 1 flannel square to use for a head shawl, if needed. 4 silk-and-wool shirts, 2nd size. Diapers made of sanitary birdseye cotton may be bought in packages, hemmed, ready for use. Two dozen, 20 inches wide and 40 inches long — and two dozen, 22 inches wide and 44 inches long — -will be required. This material can also be bought in packages, boiled, softened, and ready for use, but not hemmed. It is always better to draw a thread before hemming. Make two dozen 20x40 inches, and two dozen 22x44 inches. 1 bath apron, 6 soft towels. 1 yard of flannel, to be torn into five bands, not hemmed. 2 plain cashmere flannel short jackets, with- out cuffs or collar; buttoned down the front, to be worn under the dresses in the day time in cool weather. FEEDING OF CHILDREN 15* NIGHT CLOTHES. Four Arnold knit night gowns, second size. They come in two weights, winter and sum- mer; have a draw string round the bottom, and when worn a child does not need any skirt at night (except in cold weather, then one of the plain flannel skirts may be used), only the shirt, band, stockings and diapers. It is very necessary that a child's feet 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; a snug flannel band the first month (or longer, if necessary), and the ordinary knitted ones after that. 156 THE PRACTICAL CARE AND SHORT CLOTHES. Any time after a baby is four months old, it may be put in short clothes. The long, flannel skirts may be cut short — one will make two by getting another waist. Cut enough off the lower part of the skirt to put on the new waist ; put either a false hem or a facing of flannel on the upper part, and a little fancy feather stitching and a piece of lace for a finish. They will have to be 18 inches from shoulder to hem. 4 flannel skirts, 18 inches from shoulder to hem. 6 white skirts, 19 inches from shoulder to hem. 10 dresses, 20 inches from shoulder to hem. 4 pairs of button shoes with soft kid soles. 4 pairs of cashmere or mercerized stockings. 6 bibs. Short coat. The same shirts and bands may be used il they are large enough. FEEDING OF CHILDREN* 157 ABOUT THE NURSERY, AIRING, SLEEPING, CHANGING POSITION, AMUSEMENTS, CARE OF DIAPERS, ETC. THE NURSERY. In choosing a room for a nursery, take a sunny one. It is very unhealthful for a child to be in a room in which the sun never shines. If possible have an open grate fireplace. The room should be aired thoroughly twice a day while the child is in another room — all the windows opened wide and left open as long as possible ; but closed long enough before bring- ing it back to allow the room to become warm. WARMTH FOR BABIES. Babies and young children who are unable to walk fast enough to become warm by exer- cise, should be kept warm by clothing. They should always wear flannel next the skin. Silk shirts may be used but the bands must be of wool or silk and wool. The feet and legs should be covered with woolen bootees or stockings, and the hands either covered with mittens or kept under the blankets. In dress- ing a baby all the clothing, diapers, etc., should be warmed, and in cold weather a hot water bottle should be kept in the baby carriage and 158 THE PRACTICAL CARE AND bed — not close enough to touch the child. There is nothing more injurious for an infant than to become chilled. Being in a cold, fresh room will do no harm if the bed is warm. It is a great mistake to take a young child out in extremely cold weather, as the baby car- riage, and all the covers, are apt to become chilled through, making it almost impossible for it to keep warm. In such weather, it is much better to give the child an airing in the house, as it will be more protected. (See article on fresh air.) When taking a baby out of a warm bed, or through a draughty hall, always put an extra cover over it. Colds can often be avoided in this way, especially if the child is perspiring. FRESH AIR AND AIRING. A child should not be taken outdoors sooner than one hour after a warm bath. An infant should not go outdoors unless the sun is shining. In bad weather, it is much safer to give it an airing in the house. Dress warmly and put in a baby carriage or bed, well covered. Open one window, or more if they are on the same side of the room. Avoid drafts. This may be done for one or two hours at a time almost any day after a child is a month old. FEEDING OF CHILDREN 159 Do not let the temperature of the room get much below 60 degrees, for a child under three months. There is no reason why a child should not sleep out of doors, if it is properly covered and not left alone. It should always be brought into the house to take its bottle. In hot weather, infants and young children do not need any extra covering outdoors, while awake, as the temperature is the same or higher. A light-weight cover should be thrown over while sleeping, whether indoors or out. HOLDING UP THE HEAD. An infant under four months should not be allowed to sit or hold its head up without support. A healthy infant may be propped up in a sitting posture for a short time after four months, but not unless it makes the effort of its own accord. HINTS ABOUT CLOTHING. Children should wear heavier underwear in winter than in summer. But it is much better in changeable weather to depend entirely on heavier outer garments. When a baby is taken any distance from home it is a wise plan to take an extra jacket and cover, in case the weather turns cold. Severe colds are often avoided by following this simple rule. 160 THE PRACTICAL CARE AND CHANGING POSITION. An infant must not be allowed to lie too long without having its position changed. Sometimes it will sleep for six or seven hours without becoming restless, and in that case need not be disturbed, but as soon as it becomes restless it should be placed on its other side. Some infants show a decided preference for sleeping while lying on their back. This must not be allowed, unless it is being watched. If it should spit up a little of its food while in that position it might choke, while, if lying on its side* the food would run out. SLEEP. Some children will sleep in a room with a light, and where there is a great deal of noise. It is a very good thing, both for the children and the rest of the household when they can be trained to do this. Sometimes, in spite of early training, this cannot be done, as the child awakens when there is the slightest noise in the room, and when that is the case, especially with restless, nervous children, the room should be kept absolutely quiet. Children require a great deal of sleep, and when it is found that noise awakens them it is the duty of the mother, or whoever has them in charge, to see that they are not disturbed. FEEDING OF CHILDREN 161 A child under three months should sleep SO hours out of the 24 ; from three to six months, 16 hours. After six months a healthy child should not be fed during the night — the last feeding should be at 10 :00 p. m. In some cases, when the baby has been sound asleep at 10 :00 p. m., it has seemed advisable to feed it when it awakens during the night instead. I have been told by several mothers that their babies did not go to sleep for hours after having been awakened for the 10 :00 p. m. feeding; but, on being allowed to awaken of their own accord, they went to sleep as soon as they had been fed. In such cases it would seem best to let them have their own way. CRYING FOR EXERCISE. Do not, under any circumstances, let an infant cry more than fifteen minutes at a time. It should be taken up until quiet, and then put down again. In this way they soon learn to lie on the bed, wide awake, without crying, for half an hour at a time, and then for a much longer period. All infants should be taught to do this. Have the diaper loose enough and the skirts turned up so that they can kick. Crying is necessary, in moderation, and all healthy children should cry several times a day to insure proper lung development. While 162 THE PRACTICAL CARE AND crying they are always kicking and moving their arms. It is absolutely necessary for all children to have a certain amount of exercise daily. AMUSEMENTS, TOYS, ETC. Do not use rattles or toys, or try to teach tricks to a child under five months old — and then only in moderation. The less a child is taught during the first year, the less liability there is that it will be nervous and excitable. This should be remembered, as the temptation to make a baby "show off" is sometimes very great. Of course this does not mean that a child must not be taught a few little tricks, but not, under any circumstances, to be over- taxed. CARE OF DIAPERS. Never under any circumstances use a diaper after it has been wet until it has been washed. It is not necessary to boil those that are only wet ; they should be washed with wool or ivory soap, scalded with very hot water, rinsed and dried. Never use them again the day they are washed unless they are dried on a heater and absolutely free from any dampness. The soiled ones should be rinsed out imme- diately; put into a covered pail and boiled 15 minutes before using again. Never use starch or blueing, and be careful to rinse thoroughly, as soap is irritative. FEEDING OF CHILDREN 163 BABY'S TEMPERATURE, WEIGHT, ETC. HOW TO TAKE A CHILD'S TEMPERA- TURE. The best way to take a child's temperature is in the rectum. The thermometer should be greased slightly and pointed toward the navel and kept in three minutes. Temperature, taken in 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 98^°. The pulse and res- piration are very different. An infant, under one month, will have a pulse usually from 130 to 140. This gradually 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 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 condi- tions, such as a hearty meal, violent exercise, etc., but it will give you a general idea. 164 THE PRACTICAL CARE AND TEMPERATURE AND MOISTURE IN ROOMS. A broad, shallow pan should be kept on the radiator, or whatever the heating apparatus 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°, 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 temperature 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. Children kept in over-heated rooms are very susceptible to colds. WEIGHTS AND MEASURES. 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. 4 teaspoonfuls, 1 tablespoonful, 2 tablespoonfuls, 1 ounce. The correct way to measure is to have a graduate glass. FEEDING OF CHILDREN 165 DRY MEASURE. 60 grains, 1 dram. FLUID MEASURE. 8 drams, 1 ounce, 16 ounces, 1 pint, or pound, 32 ounces, 1 quart, 4 quarts, 1 gallon. HOW TO WEIGH THE BABY. Get a perfectly accurate pair of scales, large enough to allow the baby to lie down comfortably. First, find out exactly how much the bath apron weighs, then wrap the child (entirely naked) in it. Weigh the child and the apron together; then, by subtracting the weight of the apron you will have the exact weight of the child. Do this once or twice a week, always keep- ing a record. Never weigh a baby with its clothes on. In order to find out the exact net weight, follow the above directions. Do not weigh a baby until just before feeding time, and soon after a bowel movement. A normal, healthy baby must gain in weight at least three or four ounces every week. There is absolutely no reason, if the child is well, why it should remain at a standstill, unless the food is poor or not suited to the needs of the child, and as it may result in serious condi- 166 THE PRACTICAL CARE AND tions, should never be overlooked. Do not, however, expect a child to gain the first week. It is on an entirely new food, but will gain as soon as it becomes accustomed to the change. Sometimes a severe cold causes loss of weight; but there is always a reason. BABY'S WEIGHT. The average wei ght of a new-born baby is 7 pounds, 8 ounces, At birth, 7 pounds, 8 ounces. 1 week old, 7 pounds, 4 ounces. 2 weeks old, 7 pounds, 8 ounces. 3 weeks old, 7 pounds, 15 ounces. 4 weeks old, 8 pounds, 6 ounces. 1 month old, 8 pounds, 8 ounces. 5 weeks old, 8 pounds, 13 ounces. 6 weeks old, 9 pounds, 4 ounces. 7 weeks old, 9 pounds, 11 ounces. 8 weeks old, 10 pounds, 3 ounces. 2 months old, 10 pounds, 8 ounces. 9 weeks old, 10 pounds, 10 ounces. 10 weeks old, 11 pounds, 1 ounce. 11 weeks old, 11 pounds, 8 ounces. 12 weeks old, 12 pounds. 13 weeks old, 12 pounds, 8 ounces. 3 months old, 12 pounds, 8 ounces. 14 weeks old, 12 pounds, 13 ounces. 15 weeks old, 13 pounds, 1 ounce. 16 weeks old, 13 pounds, 6 ounces. FEEDING OF CHILDREN 167 17 weeks old, 13 pounds, 11 ounces. 4 months old, 13 pounds, 12 ounces. 18 weeks old, 14 pounds. 19 weeks old, 14 pounds, 5 ounces. 20 weeks old, 14 pounds, 9 ounces. 21 weeks old, 14 pounds, 13 ounces. 5 months old, 15 pounds. 22 weeks old, 15 pounds, 2 ounces, 23 weeks old, 15 pounds, 5 ounces. 24 weeks old, 15 pounds, 9 ounces. 25 weeks old, 15 pounds, 12 ounces. 26 weeks old, 16 pounds. 6 months old, 16 pounds. 27 weeks old, 16 pounds, 3 ounces. 28 weeks old, 16 pounds, 7 ounces. 29 weeks old, 16 pounds, 11 ounces. 30 weeks old, 16 pounds, 15 ounces. 7 months old, 17 pounds. 31 weeks old, 17 pounds, 3 ounces. 32 weeks old, 17 pounds, 7 ounces. 33 weeks old, 17 pounds, 11 ounces. 34 weeks old, 17 pounds, 15 ounces. 8 months old, 18 pounds. 35 weeks old, 18 pounds, 3 ounces. 36 weeks old, 18 pounds, 5 ounces. 37 weeks old, 18 pounds, 8 ounces. 38 weeks old, 18 pounds, 10 ounces. 39 weeks old, 18 pounds, 12 ounces. 9 months old, 18 pounds, 12 ounces. 168 THE PRACTICAL CARE AND 40 weeks old, 18 pounds, 15 ounces. 41 weeks old, 19 pounds, 2 ounces. 42 weeks old, 19 pounds, 5 ounces. 43 weeks old, 19 pounds, 8 ounces. 10 months old, 19 pounds, 9 ounces. 44 weeks old, 19 pounds, 11 ounces. 45 weeks old, 19 pounds, 14 ounces. 46 weeks old, 20 pounds. 47 weeks old, 20 pounds, 3 ounces. 11 months old, 20 pounds, 4 ounces. 48 weeks old, 20 pounds, 6 ounces. 49 weeks old, 20 pounds, 9 ounces. 50 weeks old, 20 pounds, 11 ounces. 51 weeks old, 20 pounds, 14 ounces. 52 weeks old, 21 pounds. 1 year old, 21 pounds. 2 years old, 27 pounds. 3 years old, 32 pounds. 4 years old, 36 pounds. 5 years old, 40 pounds. ABOUT HEALTHY BABIES. If a baby who has been gaining begins to lose weight, or remains at a standstill, seems restless, becomes hungry before its time, and does not sleep as long as usual, it is not getting enough to eat — either the quantity is insufficient or the quality is too poor. In the case of a bottle-fed baby under 7 months old, it would be better to make the food richer, FEEDING OF CHILDREN 169 or, if you are using as much milk 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 7 months, other foods — broths, etc. — should be given in addi- tion to the milk. DELICATE, POORLY-NOURISHED 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, according to directions on page 51. Then, if there are any symptoms of indigestion, stop increasing for a week. Then begin again. Unless the baby is constipated it would be better to dilute the milk with barley water in- stead of plain water. See whey formula, page 45. INDEX Air and airing, 158. Albumen water, 101. Amusement, toys, etc., 162. Asparagus, how to cook, 110. Baby foods, how to com- mence giving, for entire feeding, 64. Baby foods, how to com- mence giving, for 4 bot- tles, 66. Baby foods, how to com- mence giving, for 1 or 2 bottles, 68. Baby, general list for, 151. Baby, how to weigh the, 165. Bands, flannel, 155. Barley, prepared, how to cook, 103. Barley water, 97. Basket, baby, contents of, 150. Bath, bran, 149. Bath, salt, 148. Bath, how to give a baby a tub, 145. Bed, etc., for baby, 152. Beef juice, how to squeeze, 112. Bills of fare, from 12 to 15 months, 80. Bills of fare, from 15 to 18 months, 83. Bills of fare, from 18 months to 2 years, 87. Bills of fare, from 2 to 5 years, 91. Bottle, correct way to give, 61. Bottle feeding, amount each bottle should con- tain at different ages, 60. Bottle, how to heat the, 61. Bottles, articles needed be- fore mixing food, 4. Bottles, best kind to use, 54. Bottles, care of, 55. Bottles, how to prepare food for, 5. Bowels, care of baby's, 122. Brains, calves', how to cook, 114. Burns and scalds, 125. Butter sauce for vegeta- bles, 111. Carriage, etc., for baby, 152. Carrots, how to cook, 110. Castor oil, 139. Celery, how to cook, 110. Chafing, 128. 171 172 INDEX Chicken broth, 104. Chicken, scalloped, 114. Chocolate pudding, 114. Choking, 136. Clothes for new baby, 153. Clothes, night, 155. Clothes, short, 156. Clothing, hints about, 159. Cocoa, 112. Cold in head, 131. Cold on chest, 131. Colic, causes and cures, 125. Constipation, enemas and, 123. Convulsions, 130. Cornmeal gruel, 107. Cornmeal mush, 107. Cornstarch pudding, 114. Cough syrup, 140. Cream, how to skim from the top of a bottle of milk, 3. Cream, reason why it must be used, 8. Croup, 130. Crying for exercise, 161. Custard, baked, 115. Custard, boiled, 116. Cuts and bruises, 129. Delicate babies, 169. Diapers, care of, 162. Earache, 132. Ear, discharge from, 132. Eggs, best way to boil, 112. Eskay's food, how to cook, 102. Eyes, care of, 148. Eyes, sore, 131. Farina, how to cook, 106. Farina gruel, 107. Feeding hours at various ages, 57. Feeding, regularity of, 54. Fennel seed tea, 125. Flaxseed and lemon juice, 140. Flaxseed poultice, 142. Flour ball, how to prepare, 108. Flour, boiled, gruel, 108. Food for children from 7 to 9 months, 72. Food for children from 9 to 11 months, 73. Food for children from 11 months to 1 year, 76. Food mixing, order in which the different in- gredients come, 5. Food, reducing in hot weather, 48. Food values, 71. Food, why it should be changed gradually, 59. Foods, permissible after 1st year, 79. Food, warm, correct way to serve, 96. Foods, when fresh milk cannot be taken, 59. INDEX in Formulas, explanation of, 8. Formulas, information in regard to, 10. Granum, how to cook, 99. Head, scaly, 135. Head, holding up the, 159. Healthy babies, 168. Hints, useful, 119. Hives, 125. Junket, 115. Junket custard, 118. Lime water, how to use, 62. Malted milk, 53. Measure, dry, 165. Measure, fluid, 165. Meat balls, how to pre- pare, 113. Medicine chest, contents of family, 138. Medicine, how to give, 139. Mellin's food, how to pre- pare, 100. Milk and milk bottles, 1. Milk — formulas for entire feeding, 1st week to 3rd month, 13. Milk — formulas for entire feeding, 3 to 10 months, 17. Milk — formulas for com- bination feeding (4 bot- tles) 1st week to 3rd month, 21. Milk — formulas for com- bination feeding (4 bot- tles) 3. to 10 months, 25. Milk — formulas for com- bination feeding (2 bot- tles) 1st week to 3rd month, 29. Milk — formulas for com- bination feeding (2 bot- tles, 3 to 10 months, 33. Milk — formulas for com- bination feeding (1 bot- tle) 1st week to 3rd month, 37. Milk — formulas for com- bination feeding (1 bot- tle) 3 to 10 months, 41. Milk, increasing quality, 51. Milk, increasing quality and quantity, 51. Milk, what to do if it be- comes sour, 53. Milk, why it should not be boiled, 7. Mouth, care of, 148. Mouth cloths, how to ster- ilize, 120. Mouth washes, 120. Mustard plasters, 142. Mutton broth, 105. Navel, discharging, 133. Navel, rupture of, 134. Nestle's food, 98. Nipples, best kind to use, 54. Nipples and corks, how to sterilize, 56. 174 INDEX Nursery, about the, 157. Nursing babies, commenc- ing bottle with, 49. Nosebleed, 136. Oatmeal gruel, 106. Oatmeal, plain, 106. Oatmeal, strained, 105. Oatmeal water, 97. Omelette, 117. Omelette pancakes, 117. Onions, how to cook, 109. Overfeeding, 122. Oyster broth, 104. Pack, cold, 143. Pack, hot, 144. Pasteurizing milk, 70. Peas, how to cook, 110. Pillow, hair, how to make, 150. Position, changing, 160. Potatoes, stuffed, 111. Prune souffle, 116. Prunes, strained, 115. Pudding, Irish moss, 118. Rash or prickly heat, 129. Rice, how to cook, 107. Rice water, 98. Rickets, 135. Salt solution, normal, 142. Salve, "Special," 144. Sleep, 160. Soap shampoo, 149. Soda, bi-carbonate, how to prepare powders, 47. Soda, bi-carbonate, how to use, 62, Soda, citrate of, how to use, 63. Sour stomach, 126. "Special" powder, 129. Spinach, how to cook, 109. Squab, how to cook, 108. Stimulants in sickness, how to use, 141. Summer complaint, 127. Sweetbreads, fricasseed, 113. Teeth and teething, 121. Temperature, how to take a child's, 163. Temperature and moisture in room, 164. Throat gargles, 141. Toast, cream, 111. Toast, French, 116. Toast water, 98. Turpentine stupes, 142. Veal broth, 105. Vomiting, 126. Vomiting, excessive, 127. Warmth for babies, 157. Water, drinking, for in- fants, 52. Water, how to filter, 119. Weights and measures, 164. Weight of average baby, 166. Whey, 104. Whey formulas, 45. MEMORANDA