Chapter II: Part II: Infant Feeding (1)

_What is the best infant food?_

Mother's milk.

_Of what is mother's milk composed?_

Thirteen parts solids and eighty-seven parts water.

_What are the solids?_

Fat, sugar, proteids, and salts.

_What is the fat?_

The cream.

_What is the sugar?_

It is lactose, or milk sugar.

_What are the proteids?_

The curd of the milk.

_Are all these elements necessary?_

Yes; we cannot expect to rear a healthy infant unless they are all in his food.

_Of what use is the fat?_

It is needed for the growth of the bones, the nerves, the fat of the body, and the production of heat.

_Of what use is the sugar?_

It is needed for the production of heat, and to make fat in the body.

_Of what use are the proteids?_

They are needed for the growth of the cells of the body, such as those of the blood, the various organs, and the muscles.

_Of what use are the salts?_

Particularly for the growth of bone.

_Of what use is the water?_

By means of the water the food is kept in a state of minute subdivision or in solution, so that the delicate organs of a young infant can digest it. It is also necessary to enable the body to get rid of its waste.

NURSING

_Should all mothers attempt to nurse their children?_

As a rule they should do so, but there are many conditions when they should not.

_What are the most important ones?_

If the mother has or has had tuberculosis or any other serious chronic disease, or is herself in very delicate health, she should not try. She is likely soon to fail in nourishing her child, and the attempt may do herself much harm as well as injure the child.

_How often should infants be nursed during the first two days of life?_

Usually only four or five times daily, since there is very little milk secreted at this time.

_When does the milk come in abundance?_

Usually on the third day, sometimes not until the fourth or fifth day.

_Should the infant be fed anything additional during the first two days?_

Usually not; if much food were necessary, we may be sure Nature would have provided it. Water, however, should be given regularly.

_How frequently should an infant be nursed during the first week?_

After the third day, every two hours during the day and twice during the night. The frequency during the rest of the first year is given in the following table:

------------------------------------------------------------------
PERIOD. Nursings in Interval Night nursings
24 hours. by day. (10 P.M. to 6 A.M.).
------------------------------------------------------------------
1st and 2d day 4 6 hours. 1
3 days to 6 weeks 10 2 " 2
6 weeks to 3 months 8 2-1/2 " 2
3 to 5 months 7 3 " 1
5 to 12 months 6 3 " 0
------------------------------------------------------------------

_How long should the child be kept at the breast for one nursing?_

Not over twenty minutes.

_Should the child take both breasts at one nursing?_

If the milk is very abundant one breast may be sufficient, otherwise both breasts may be taken.

_What are the important things to be attended to in nursing?_

First, regularity; it is just as important as in the case of bottle-feeding. Secondly, the nipples should be kept clean by being washed after every nursing.

_What should be the diet of a nursing mother?_

She should have a simple but generous diet with plenty of fluids; three regular meals may be given and gruel, milk, or cocoa at bed-time and sometimes between meals. She may take eggs, cereals, most soups, and nearly all vegetables, avoiding sour fruits, salads, pastry, and most desserts. Meat should not be taken more than twice daily, and in many cases but once. She should take but little tea or coffee, and ordinarily no wine or beer.

_Are fruits likely to disturb a nursing infant?_

Sour fruits in some cases may do so, but sweet fruits and most cooked fruits are useful.

_What else is important in the life of the nursing mother?_

She should lead a simple natural life; should have regular out-of-door exercise, preferably walking or driving, as soon after her confinement as her condition will permit. She should have regular movements from the bowels daily. She should be as free as possible from unnecessary cares and worry; her rest at night should be disturbed as little as possible; she should lie down for at least one hour in the middle of the day.

_Does the nervous condition of the mother affect the milk?_

Very much more than her diet; worry, anxiety, fatigue, loss of sleep, household cares, social dissipation etc., have more than anything else to do with the failure of the modern mother as a nurse. Uncontrolled emotions, grief, excitement, fright, passion, may cause milk to disagree with the child; at times they may excite acute illness, and at other times they may cause a sudden and complete disappearance of the milk.

_Does menstruation affect the milk?_

In nearly all cases the quantity of milk is lessened so that the infant is not satisfied and may gain less in weight or not at all. In many cases the quality of the milk is also affected to such a degree as to cause slight disturbances of digestion, such as restlessness, colic, and perhaps some derangement of the bowels. In a few, attacks of acute indigestion are excited.

_Is regular menstruation a reason for stopping nursing?_

Not invariably; as a rule both functions do not go on together. But if the child is gaining regularly in weight between the periods, nursing may be continued indefinitely, although it may be well to feed the infant wholly or in part during the first day or two that the mother is unwell.

_What symptoms indicate that a nursing infant is well nourished?_

The child has a good colour, sleeps for two or three hours after nursing, or, if awake, is quiet, good-natured, and apparently comfortable. It has normal movements of the bowels and gains steadily in weight.

_What symptoms indicate that a child who is nursing is not properly nourished?_

It does not gain and may even lose in weight. It no longer exhibits its usual energy and playfulness, but is either listless and indifferent or cross, fretful and irritable, and is apt to sleep poorly. It grows pale and anaemic and its tissues become soft and flabby. When the milk is scanty it will often nurse a long time at the breasts, sometimes three quarters of an hour, before stopping. At other times it may take the breast for a moment only, and then turn away in apparent disgust.

_What should be done when such symptoms appear?_

This depends upon the severity of the symptoms and how long they have lasted. If the child has made no gain for three or four weeks, or is losing weight, immediate weaning will probably be necessary; in any case, other food in addition to the breast milk should be given at once. One may begin by alternating the nursing and the bottle-feeding and increase the number of bottle-feedings as may be indicated by the results.

_Is there any objection to a baby being partly nursed and partly fed?_

None whatever; it is often better from the outset to feed the baby during the night, in order not to disturb the mother's rest.

_What symptoms indicate that the mother's milk disagrees with the child?_

The child suffers from almost constant discomfort sleeps; little and then restlessly, cries a great deal, belches gas from the stomach, and passes much by the bowels, or if not passed, the gas accumulates and causes abdominal distention and colicky pain. There may be vomiting, but more often the trouble is intestinal. Sometimes the bowels are constipated, but usually the movements are frequent, loose, green, contain mucus and are passed with much gas.

_What should be done under these circumstances?_

If the symptoms have persisted for two or three weeks and the child is not gaining in weight, there is little chance of improvement, and the child should be taken from the breast at once. If there is some gain in weight, one may try for a little longer, endeavouring to improve the mother's milk by rest, fresh air, careful diet, etc. However, one should always realize that the trouble is with the milk, not with the child.

_What changes should be made if a nursing infant habitually vomits?_

If this occurs soon after nursing, the infant has usually taken too much and the time of nursing should be shortened, or one breast may be given instead of two; the nursing should also be interrupted by occasional rests, so that the milk is not taken too fast.

If the vomiting occurs some time after nursing and is repeated, it is a sign of indigestion; often because the milk is too rich in fat. The intervals between nursings should then be lengthened; the breast milk may be diluted by giving one or two tablespoonfuls of plain boiled water, lime-water, or barley-water, five or ten minutes before nursing; the mother should eat less hearty food, especially less meat.

_What should be done if the infant has frequent or habitual colic?_

This is usually because the milk is too rich in proteids; the mother should take more out-of-door exercise, eat less meat, and seek to control her emotions; all causes of worry should be removed.

_Can constipation in a nursing infant be controlled through the mother's milk?_

Only to a limited extent. It is important that the mother's bowels be regular and her digestion good. An increase in the meat and milk of her diet is sometimes beneficial.

WEANING

_At what age should the child be weaned from the breast?_

Usually weaning should be begun at nine or ten months by substituting one feeding a day for one nursing, later two feedings, and thus gradually the child is to be taken from the breast altogether.

_What is the principal reason for weaning earlier?_

The most important one is that the child is not thriving--not gaining in weight and not progressing normally in its development. Serious illness of the mother, or pregnancy, may make weaning necessary.

_At what age should the weaning be completed?_

Generally at one year. In summer it may sometimes be advisable to nurse an infant a little longer rather than wean in warm weather; but even then the dangers of weaning are much less than those of continuing to nurse, as is so often done, after the milk has become very scanty and poor in quality.

_When should a child who is weaned from the breast be taught to drink from the cup, and when to take the bottle?_

If weaning is done as early as the eighth or ninth month it is better to give the bottle; if from the tenth to the twelfth month the infant should be taught to drink or be fed with a spoon.

_How may some of the difficulties in weaning be overcome?_

By feeding every nursing infant once a day or by giving it water regularly from a feeding-bottle. It then becomes accustomed to the bottle. This is a matter of great convenience during the whole period of nursing when the mother or nurse is from necessity away from the child for a few hours; when more feeding is required at weaning time the child does not object.

_When should a child be weaned from the bottle?_

With children who are not ill, weaning from the bottle should invariably be begun at the end of the first year, and after a child is thirteen or fourteen months old the bottle should not be given except at the night feeding.

_Is there any objection to the child's taking the bottle until it is two or three years old?_

There are no advantages and some serious objections. Older children often become so attached to the bottle that only with the greatest difficulty can they be made to give it up. Frequently they will refuse all solid food, and will take nothing except from the bottle so long as it is given, and when finally at three or four years, it is taken away, they will not touch milk during the rest of their childhood. The difficulty is here that children form the "bottle habit." This habit is troublesome, unnecessary, and should by all means be prevented. An exclusive diet of milk for children of two or three years often results in anaemia and malnutrition.

_How should one train a child to do without the bottle?_

This is usually very easy if it is begun at one year. The milk should be poured into a tiny glass or cup and little by little the child is taught to drink; at first only a small portion of the food is taken in this way, the balance being given from the bottle; but in the course of a few weeks the average infant learns to drink from a cup without difficulty, and all the food can be so given.

If the child is two or more years old, the only effective means of weaning from the bottle is through hunger. The bottle should be taken away at once and entirely, and nothing allowed except milk from a cup until the child takes this willingly. Sometimes a child will go an entire day without food, occasionally as long as two days, but one should not be alarmed on this account and yield. This is a matter of the child's will and not of his digestion, and when once he has been conquered it is seldom that any further trouble is experienced. As soon as a child has learned to drink his milk from a cup, cereals and other solid foods may gradually be added to the diet. The educational value of such training is not the least important consideration.

_Can a baby just weaned take cow's milk of the same proportions as one of the same age who has had cow's milk from birth?_

Very rarely; to give a baby who has had nothing but the breast from birth, plain cow's milk, or even that milk which a bottle-fed baby of the same age might take, is almost certain to cause indigestion. The change in the food is quite a marked one, and should be made gradually by beginning with a very weak milk and increasing its strength as the baby becomes accustomed to take cow's milk.

_What would be the proper proportions for an infant weaned at four or five months?_

About the same as for a healthy bottle-fed infant of two months; the quantity of course should be larger. The food can in most cases be gradually increased so that in two or three weeks the usual strength for the age can be taken.

_What would be the proper proportions for an infant weaned at nine or ten months?_

About the same as for a bottle-fed infant at four or five months, to be increased as indicated above.

_Will not a child lose in weight when placed upon so low a diet?_

Very often it will do so for the first week or two, but after that will gain quite regularly; the acute indigestion, however, which generally accompanies the use of stronger milk will, in most cases, cause a greater loss.

ARTIFICIAL FEEDING

_What foods contain all the elements present in mother's milk?_

The milk of other animals,--cow's milk being the only one which is available for general use.

_Is it not possible for infants to thrive upon other foods than those containing fresh milk?_

They may do so for a time, but never permanently. The long-continued use of other foods as the sole diet is attended with great risk.

_What are the dangers of such foods?_

Frequently scurvy is produced (see page 141), often rickets, and in other cases simply a condition of general malnutrition,--the child does not thrive, is pale, and its muscles are soft and flabby.

THE SELECTION AND CARE OF MILK USED FOR INFANT FEEDING

_What are the essential points in milk selected for the feeding of infants?_

That it comes from healthy cows, and that it is clean and fresh.

_Is it not important to select a rich milk?_

By no means; in fact the very rich milk of highly bred Jerseys and Alderneys has not been found nearly so satisfactory in infant feeding as that from some other herds, such, for example, as the common "grade cows."

_Which is the better, milk from one cow or the mixed milk of several cows?_

The mixed, or "herd milk," is usually to be preferred since it varies little from day to day; while that from a single cow may vary considerably.

_How fresh is it important that cow's milk should be for the best results in infant feeding?_

This depends very much upon the season, and how carefully milk is handled. As ordinarily handled at the dairy and in the home, milk should not be used for infants in winter after it is forty-eight hours old; in summer not after it is twenty-four hours old, and it may be unsafe in a much shorter time. When handled with especial care milk may be safe for a longer time.

_What are the two essentials in handling milk?_

1. That it be kept clean and free from contamination. This necessitates that cows, stables, and milkers be clean, and that transportation be in sealed bottles; also that those who handle the milk do not come in contact with any contagious disease. All milk-pails, bottles, cans, and other utensils with which the milk comes in contact should be sterilized shortly before they are used, by steam or boiling water.

2. That it be cooled immediately after leaving the cows, and kept at as low a temperature as possible; to be efficient this should not be above 50 deg. F.

Milk produced under hygienic conditions and handled with special care is sold in bottles in a number of cities under the name of "certified," "guaranteed," or "inspected" milk. When available such milk should be used for infants. Of course the extra care bestowed in its production and transportation increases the cost of the milk, but the best will usually be found in the end to be the cheapest.

_How should milk be handled in the home when obtained fresh from the cows?_

That to be used for infants should be strained through a thick layer of absorbent cotton or several thicknesses of cheese-cloth into quart glass jars or milk bottles which should be covered and cooled immediately best by placing the bottles quite up to their necks in ice water or cold spring water, where they should stand for at least half an hour. That required for children who take plain milk may now be poured into half-pint bottles, stopped with cotton, and put in the ice-chest, or the coolest place possible. This first rapid cooling is very important and adds much to the keeping qualities of the milk. Milk loses its heat very quickly when cooled in water, but very slowly when it is simply placed in a cold room. After standing four or five hours the top-milk may be removed; after twelve to sixteen hours the cream may be removed.

_How should milk be handled when bottled milk is purchased?_

It should be cooled as just described, as its temperature is usually somewhat raised during transportation If it has been bottled at a dairy, the cream or the top-milk may be removed after an hour or so.

_How should milk and cream be handled when they are purchased in bulk?_

Such milk should never be used for infants when it is possible to obtain bottled milk, as it is much more liable to contamination. Both cream and milk should be poured at once into covered vessels and kept in the coolest place possible. The cream and top-milk will seldom rise upon such milk with any satisfactory regularity.

_What are the important things to be secured in nursery refrigerators?_

Absolute cleanliness is essential; hence the inner portion should be of metal. Those made entirely of metal are unsatisfactory as in them the ice melts very quickly. If the ordinary metal refrigerator sold is encased in a wooden box, we have the best form. Another easy way of securing the same result Is to make for the refrigerator a covering or "cosey" of felt or heavy quilting, which can be easily removed when wet or soiled.

The compartments of the refrigerator should be so arranged that the bottles of milk are either in contact with the ice or very near it. The supply of ice should be abundant. Often the amount of ice is so small, and the bottles so far away, that the temperature of the milk is never below 60 deg. or 65 deg. F. To be really effective a refrigerator should have a temperature where the milk is placed of not over 50 deg. F. The temperature should be tested with the nursery thermometer from time to time to ascertain what results are being obtained. Spoiled milk owing to a faulty refrigerator is to be blamed for many attacks of acute illness among infants. Next to the feeding-bottles it is the one thing in the nursery which should receive the closest attention.

THE MODIFICATION OF COW'S MILK

_Can cow's milk be fed to infants without any changes?_

No; for although it contains similar elements to those in mother's milk, they are not identical, and they are not present in the same proportions.

_Is this a matter of much importance?_

It is of the greatest importance. There are few infants who can digest cow's milk unless it is changed. To change cow's milk so as to make it more nearly resemble mother's milk is called _modifying_ cow's milk.

_How is this milk whose proportions have been changed distinguished from the original unchanged milk?_

The changed milk is usually called "modified milk"? the original unchanged milk is known as "plain milk," "whole milk," "straight milk," or is referred to simply as "milk."

_What are the principal differences between cow's milk and mother's milk?_

Cow's milk has a little more than half as much sugar; it has nearly three times as much proteids and salts; its proteids are different and much more difficult of digestion; its reaction is decidedly acid, that of mother's milk is faintly acid or neutral.

_Are there any other important things to be considered?_

Yes; mother's milk is always fed fresh and is practically sterile. Cow's milk is generally kept twenty-four hours and sometimes much longer. It is always to a greater or less degree contaminated by dirt and germs, the number of which increases rapidly (1) with the age of the milk; (2) in proportion to amount of the dust or dirt which enters it; (3) with any increase in the temperature at which the milk is kept.

It is just as important for success in infant feeding that these conditions receive attention as that the proportions of the different elements of the milk are right.

_How is the acidity of cow's milk overcome?_

By the addition of lime-water or bicarbonate of soda. If lime-water is used, one ounce to twenty ounces of food is generally required; if soda is used, twenty grains to twenty ounces of food.

If there is a tendency to constipation the milk of magnesia (Phillips's) may be used; from one half to one teaspoonful being added to each twenty ounces of food.

_How is the sugar best increased?_

By adding milk sugar to the food; one ounce to each twenty ounces of food will give the proper quantity for the first three or four months. This will make the proportion about the same (between 6 and 7 per cent) as in mother's milk.

_How should the sugar be prepared?_

Simply dissolved in boiled water; if the solution is not clear, or if there is a deposit after standing, it should be filtered by pouring through a layer of absorbent cotton, half an inch thick, which is placed in an ordinary funnel.

_Will not cane (granulated) sugar answer as well?_

Not as a rule; however, there are many infants who get on very well when cane sugar is used. It has the advantage of being much cheaper. A good grade of milk sugar is somewhat expensive, costing from twenty-five to sixty cents a pound, and cheap samples are apt to contain impurities.

_If cane sugar is used, what amount should be added?_

Considerably less than of the milk sugar. Usually about half the quantity (half an ounce to twenty ounces of food) is as much as most infants can digest If the same quantity is used as of the milk sugar, the food is made unduly sweet, and the sugar is likely to ferment in the stomach and cause colic.

_Is not the purpose of the sugar to sweeten the food in order to make it palatable?_

Not at all; although it does that, its real use is to furnish one of the essential elements needed for the growth of the body, and the one that is required by young infants in the largest quantity.

_How do we know that this is so?_

By the fact that in good breast milk the amount of sugar is greater than that of the fat, proteids, and salts combined.

_We have seen that cow's milk has nearly three times as much proteids (curd) and salts as mother's milk. How are these to be diminished?_

By diluting the milk.

_Will it be sufficient to dilute the milk twice (i.e., add two parts of water to one part of milk)?_

Not for a very young infant. Although this will give about the quantity of proteids present in mother's milk, the proteids of cow's milk are so much more difficult for the infant to digest, that in the beginning it should be diluted five or six times for most infants.

_If cow's milk is properly diluted and lime-water and sugar added does it then resemble mother's milk?_

No; the mixture contains too little fat.

_What is the easiest way of overcoming this?_

By increasing the fat in the milk before dilution. It may be done by using top-milk or a mixture of milk and cream.

_What is top-milk?_

It is the upper layer of milk removed after standing a certain number of hours in a milk bottle, glass jar, or any tall vessel with straight sides. It contains most of the cream and some of the milk just below.

The strength of the top-milk is measured by the fat it contains--e.g., a 10-per-cent milk contains 10 per cent fat; 7-per-cent milk contains 7 per cent fat, etc. These are the two strengths of top milk most used in infant feeding.

_On what does the percentage of fat in top-milk depend?_

1. On the length of time the milk has stood.

2. On the manner in which the top-milk is removed.

3. On the number of ounces removed.

4. On the richness of the milk used.

Unless these are known it is impossible to say even approximately how strong in fat the top-milk is.

_When and how should top-milk be removed?_

If milk fresh from the cow, or before the cream has risen, is put into bottles and rapidly cooled, the top-milk may be removed in as short a time as four hours. In the case of bottled milk it makes little difference if it stands a longer time, even until the next day. The best means of removing it is by a small cream-dipper[2] holding one ounce; although it may be taken off by a spoon or siphon. It should not be poured off.

[2] Obtained from any of the Walker-Gordon milk laboratories,
from James Dougherty, No. 411 West 59th Street, New York, and
from many druggists. Price, 20 cents.

_How can we obtain a 10-per-cent top-milk with the different kinds of cow's milk?_

From a rather poor milk (containing 3--3-1/2 per cent fat) by removing the upper eight ounces from a quart, or one fourth.

From a good average milk (containing 4 per cent fat) by removing the upper eleven ounces from a quart, or about one third.

From a rich Jersey milk (containing 5--5-1/2 per cent fat) by removing the upper sixteen ounces, or one half.

_How can we obtain a 7-per-cent top-milk with the different kinds of cow's milk?_

From a rather poor milk, by removing the upper eleven ounces from a quart, about one third.

From a good average milk, by removing the upper sixteen ounces, or one half.

From a rich Jersey milk, by removing the upper twenty-two ounces, or about two thirds.

_What is cream?_

Cream is often spoken of as if it were the fat in milk. It is really the part of the milk which contains most of the fat. It differs from milk chiefly in containing much more fat.

_In what ways is cream now obtained?_

(1) By skimming, after the milk has stood usually for twenty-four hours? this is known as "gravity cream." (2) By an apparatus known as a separator; this is known as "centrifugal cream"; most of the cream now sold in cities is of this kind. The richness of any cream is indicated by the amount of fat it contains.

The usual gravity cream sold has from 16 to 20 per cent fat. The cream removed from the upper part (one fifth) of a bottle of milk has about 16 per cent fat. The usual centrifugal cream has 18 to 20 per cent fat. The heavy centrifugal cream has 35 to 40 per cent fat.

FOOD FOR HEALTHY INFANTS[3]--THE EARLY MONTHS

[3] The directions and formulas given in the following pages
are intended only for guidance in feeding children who
are not suffering from any special disturbance of digestion;
directions for such conditions are given in a later chapter.

_What are the most important points to be remembered in modifying cow's milk for feeding during the early months?_

That of the different ingredients of milk the sugar is most easily digested; the fat is next; while the proteids are the most difficult.

_What relation should the fat bear to the proteids during this period?_

For most infants with good digestion the best results are obtained when the fat is three times the proteids. However, this is not true of all. There are many healthy infants who are unable to digest this proportion of fat, and who do much better when the fat is made only twice the proteids.

_How can one obtain formulas in which the fat is three times the proteids?_

By using for dilution a 10-per-cent milk (i.e., milk containing 10 per cent fat) which serves as the primary formula from which all the other formulas of this series are derived.

In 10-per-cent milk the fat is just three times the proteids.

_How can one get the 10-per-cent milk?_

(1) As top-milk, as described on page 64; or, (2) by mixing equal parts of plain milk and ordinary cream (containing about 16 per cent fat); (3) from any of the milk laboratories it may be ordered directly.

_Is it better to obtain the 10-per-cent milk by using a mixture of milk and cream, or as top-milk?_

If one can get milk fresh from the cows, the top-milk is to be preferred on account of freshness. The food can then be made up when the milk is but a few hours old. In cities, if one uses bottled milk, the upper third may also be used. But if one buys milk and cream separately, it is usually more convenient to mix these, as the cream will not rise upon milk a second time with any uniformity.

_How can one obtain formulas in which the fat is twice the proteids?_

By using for dilution a 7-per-cent milk (i.e., milk containing 7 per cent fat) which serves as the primary formula from which all the other formulas of this series are derived.

In 7-per-cent milk the fat is just twice the proteids.

_How can one get the 7-per-cent milk?_

(1) As top-milk, as described on page 64; or, (2) by mixing three parts of milk and one part of ordinary (16 per cent) cream; (3) from any of the milk laboratories it may be obtained directly. As in the case of 10-per-cent milk, the top-milk is generally to be preferred to a mixture of milk and cream.

_How should the food be prepared during the early months?_

It is convenient in calculation to make up twenty ounces of food at a time. The first step is to obtain the 10-per-cent milk or the 7-per-cent milk to be used as the primary formula. Then to take the number of ounces of this that are called for in the formula desired.

Note.--One should not make the mistake of taking from the top of the bottle only the number of ounces needed in the formula as this may give quite a different result.

There will be required in addition one ounce of milk sugar[4] and one ounce of lime-water in each twenty ounces. The rest of the food will be made up of boiled water.

[4] If the milk sugar be measured in the milk-dipper, two scant
dipperfuls may be calculated as one ounce. If measured in a
tablespoon, three even tablespoonfuls may be calculated as one
ounce.

These formulas written out would be as follows:

_First Series_

_Formulas for the Early Months from 10-per-cent Milk_

-----------------------------------------------------------
I. II. III. IV. V.
-----------------------------------------------------------
10-per-cent milk 2 oz. 3 oz. 4 oz. 5 oz. 6 oz.
Milk sugar 1 " 1 " 1 " 1 " 1 "
Lime-water 1 " 1 " 1 " 1 " 1 "
Boiled water 17 " 16 " 15 " 14 " 13 "
-----------------------------------------------------------
20 oz. 20 oz. 20 oz. 20 oz. 20 oz.
-----------------------------------------------------------

As the milk sugar dissolves in the water the total in each column will be exactly twenty ounces. The food is strengthened by gradually increasing the milk and reducing the water.

The approximate composition of these formulas expressed in percentages is as follows:

----------------------------------------
FORMULA. Fat. Sugar. Proteids.
----------------------------------------
I. 1.00 5.50 0.33
II. 1.50 6.00 0.50
III. 2.00 6.00 0.66
IV. 2.50 6.00 0.80
V. 3.00 6.50 1.00
------------------------------------------

_Second Series_

_Formulas for the Early Months from 7-per-cent Milk_

-----------------------------------------------------------
I. II. III. IV. V.
-----------------------------------------------------------
7-per-cent milk 2 oz. 3 oz. 4 oz. 5 oz. 6 oz.
Milk sugar 1 " 1 " 1 " 1 " 1 "
Lime-water 1 " 1 " 1 " 1 " 1 "
Boiled water 17 " 16 " 15 " 14 " 13 "
-----------------------------------------------------------
20 oz. 20 oz. 20 oz. 20 oz. 20 oz.
-----------------------------------------------------------

The approximate composition of these formulas expressed in percentages is as follows:

----------------------------------------
FORMULA. Fat. Sugar. Proteids.
----------------------------------------
I. 0.70 5.50 0.35
II. 1.00 6.00 0.50
III. 1.40 6.00 0.70
IV. 1.75 6.00 0.87
V. 2.00 6.50 1.00
------------------------------------------

_How is one to decide whether to use the First or the Second Series of formulas?_

With a large, strong child, having a good digestion one should use the First Series. With a smaller, less vigorous child, whose digestion is not so good, or with one who does not do well upon the First Series, the Second Series should be used.

_Why is it necessary to make the food so weak at first?_

Because the infant's stomach is intended to digest breast milk, not cow's milk; but if we begin with a very weak cow's milk the stomach can be gradually trained to digest it. If we began with a strong milk the digestion might be seriously upset.

_How rapidly can the food be increased in strength from Formula I to II, from II to III, etc.?_

No absolute rule can be given. Usually we begin with I on the second day; II on the fourth day; III at one week or ten days; but after that make the increase more slowly. A large infant with a strong digestion will bear a rather rapid increase and may be able to take V by the time it is three or four weeks old. A child with a feeble digestion must go much slower and may not reach V before it is three or four months old.

It is important with all children that the increase in the food be made very gradually. It may be best with many infants to increase the milk by only half an ounce in twenty ounces of food, instead of one ounce at a time as indicated in the tables. Thus from 3 ounces, the increase would be to 31/2 ounces; from 4 ounces to 41/2 ounces, etc. At least two or three days should be allowed between each increase in the strength of the food.

_What general rule can be given for increasing the food?_

To increase when the infant is not satisfied but is digesting well.

_How does an infant show that he is not satisfied?_

He drains the bottle eagerly and cries when it is taken away. He often forms the habit of sucking his fingers immediately after. He begins to fret half an hour or an hour before the next feeding is due.

_In the series of formulas given in the table the quantities are mentioned for making only twenty ounces of food. How should it be prepared when more than this quantity is needed?_

It is equally convenient to make up 25 ounces, 30 ounces, 35 ounces, or 40 ounces at a time.

To make--

25 ounces of any formula add one quarter more of each ingredient.
30 " " one half " "
35 " " three quarters " "
40 " " twice as much " "

Thus 25 ounces of Formula I would be obtained by using 21/2 ounces of milk, 11/4 ounces of sugar and lime-water, 211/4 ounces of water; 30 ounces of the same would require 3 ounces milk, 11/2 ounces lime-water and sugar, and 251/2 ounces water; 35 ounces would require 31/2 ounces milk, 13/4 ounces lime-water and sugar, and 293/4 ounces water. The amount of water need not be calculated in any case, but after measuring carefully the other ingredients enough water should be added to bring the total up to the amount required.

_How great an increase in the quantity should be made at one time?_

One may make up five ounces additional food; but the first two days only two or three ounces of the additional amount should be given; the next two days, four ounces; after two days more, the five ounces may be given.

The increase in the quantity given at a single feeding should not be more than a quarter of an ounce.

FOOD FOR HEALTHY INFANTS--THE LATER MONTHS

_How long should the fat be as much as three times the proteids?_

This is seldom of advantage longer than three or four months.

_What changes should then be made in the milk?_

After Formula V of the First Series (6 ounces of 10-per-cent milk in 20 ounces of food) has been reached, the fat should be increased very slowly for this proportion (3 per cent) is near the limit for most healthy children. The milk should now be strengthened chiefly by raising the percentage of proteids.

_How is this accomplished?_

The 10-per-cent milk and the formulas derived from it should now be discontinued, and those made from 7-per-cent milk used.

_Third Series_

_Formulas for the Later Months from 7-per-cent Milk_

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I. II. III. IV. V.
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7-per-cent milk 7 oz. 8 oz. 9 oz. 10 oz. 11 oz.
Milk sugar 1 " 1 " 1 " 3/4 " 1/2 "
Lime-water 1 " 1 " 1 " 1 " 1 "
Boiled water 12 " 11 " 10 " 4 " 3 "
Barley gruel 0 " 0 " 0 " 5 " 5 "
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20 oz. 20 oz. 20 oz. 20 oz. 20 oz.
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Since the sugar dissolves, the total will be twenty ounces in each column.

Of any of the formulas, 25 ounces is made by using one quarter more of each ingredient; 30 ounces, by using one half more; 35 ounces, by using three quarters more; 40 ounces, by using twice as much, exactly as described in the First Series on page 73.

The approximate composition of these formulas expressed in percentages is as follows:

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FORMULA. Fat. Sugar. Proteids.
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I. 2.50 6.50 1.25
II. 2.80 6.50 1.40
III. 3.15 7.00 1.55
IV. 3.50 6.00 1.75
V. 4.00 6.00 2.00
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_How should the food be increased during this period?_

Beginning with I of this Series, which should usually follow V of the First or Second Series (pages 70, 71), the increase may generally be made in a week or ten days to II; in about two weeks more to III; now more slowly to IV and V. When IV or V has been reached, the same formula may sometimes be continued for three or four months with no other change than an increase in the quantity.

_In passing from Formula V of the First Series to Formula I of the Third Series the proportion of fat is at first reduced. Is this necessary or important?_

No; it only happens to come so in simplifying the calculation. It may be avoided by taking off at first the upper 13 ounces as top-milk and using 7 ounces of this in a 20-ounce mixture, in place of Formula I; and by using for the next increase the upper 15 ounces as top-milk, taking of this 8 ounces in a 20-ounce mixture in place of Formula II. Then should follow Formula III.

_What further addition may be made to the food of the later months?_

Usually about the sixth or seventh month, farinaceous food in the form of gruel may be added, this taking the place of part of the water and part of the sugar.

_What changes may be made in the food when the infant has reached the age of ten or eleven months?_

The proteids may be still further increased, and the sugar and the lime-water reduced until plain milk is given.

_How may this best be done?_

At first one feeding a day of plain milk and barley gruel may be given; later, two feedings; then three feedings, etc. Let us suppose an infant to be taking such a modified milk as Formula IV or V (page 76), six feedings a day. The plain milk diluted only with barley gruel would at first replace one of these feedings; then two, three, four, etc., these changes being made at intervals of about two weeks. The proportions of the milk and barley gruel should at first be about 5-1/2 ounces milk, 2-1/2 ounces barley; later, 6 ounces milk, 3 ounces barley; still later, 7 ounces milk, 2 ounces barley, until finally plain milk is given to drink and the cereals given separately with a spoon. This is reached with most infants at fourteen or fifteen months; with many at twelve or thirteen months. Other forms of farinaceous food may of course be used in the place of the barley, and in the same proportions.

With some infants the addition of a pinch of bicarbonate of soda may be advantageously made to each milk-feeding when the lime-water is omitted, but with most this is unnecessary.

If the infant strongly objects to the taste of the milk when the milk sugar has been omitted, a small quantity (one fourth to one half teaspoonful) of granulated sugar may for a time be added to each feeding, then gradually reduced.

GENERAL RULES FOR GUIDANCE IN THE USE OF THE FORMULAS GIVEN

It should again be emphasized that these formulas are not intended for sick children nor for those suffering from any marked symptoms of indigestion. For such infants special rules are given later.

_What should be the guide in deciding upon a formula with which to begin for a child who is to be artificially fed?_

The age and the weight are of some importance, but the best guide is the condition of the child's digestive organs. One should always begin with a weak formula, particularly, (1) with an infant previously breast fed; (2) with one just weaned, as a child who has never had cow's milk must at first have weaker proportions than the age and the weight would seem to indicate; (3) with infants whose power of digestion is unknown. If the first formula tried is weaker than the child can digest, the food can be strengthened every three or four days until it is found what the child is able to take. On the contrary, if the food is made too strong at first, an attack of indigestion will probably follow.

_How should the food be increased in strength?_

The first essential is that it be done very gradually; abruptly increasing the food usually causes a disturbance of digestion.

It is never wise to advance more rapidly in strengthening the food than from one formula to the next one in any of the series given; with many infants it is better to make the steps of increase only half as great as those indicated (page 72).

_How rapidly should the food be increased in quantity?_

The increase should not be more than a quarter of an ounce in each feeding; or from one and a half to two ounces in a day.

_When should the food be increased?_

In the early weeks an increase may be necessary every few days; in the later months sometimes the same formula may be continued for two or three months. It is, however, impossible to give a definite rule as to time. One cannot say with any child that an increase is to be made every week or every two weeks. A much better guide are the conditions present.

The signs indicating that the food should be increased are, that the infant is not satisfied, not gaining in weight, but is digesting well, i.e., not vomiting, and having good stools. One should not increase the food, however, so long as the child seems perfectly satisfied and is gaining from four to six ounces a week, even though both the quantity and the strength of the food are considerably below the average; nor should the food be increased if the child is gaining from eight to ten ounces a week, even if he seems somewhat hungry. The appetite is not always a safe guide to follow.

_How can one know whether the strength or the quantity of the food should be increased?_

In the early weeks it is well first to increase the strength of the food, the next time to increase the quantity, then the strength again, etc. After the fourth or fifth month, the quantity, chiefly, should be increased.

_If a slight disturbance or discomfort occurs after the food has been strengthened, is it best to go back to the weaker formula or to persist with the new one?_

Symptoms of minor discomfort are seen for a day or two with many infants after an ordinary increase in food; but in most cases an infant soon becomes accustomed to the stronger food and is able to digest it. If, however, the symptoms of disturbance are marked, one should promptly go back to the weaker formula. The next increase should be a smaller one.

_Should one be disturbed if for the first two or three weeks of artificial feeding the gain in weight is very slight or even if there is none?_

Not as a rule. If the infant does not lose weight, is perfectly comfortable, sleeps most of the time, and does not suffer from any symptoms of indigestion, such as colic, vomiting, etc., one may be sure that all is going well and that the infant is becoming used to his new food. As the child's appetite improves and his digestion is stronger, the food may be increased every few days and very soon the gain in weight will come and will then be continuous. If, however, the scales are watched too closely and, because there is only a slight gain in weight or none at all, the food is rapidly increased, an acute disturbance of digestion is pretty certain to follow.

_Is not constipation likely to occur if the child is on a very weak food?_

It is very often seen and is due simply to the small amount of residue in the intestine. Under these circumstances, if the bowels move once every day, one should not be disturbed even when the movements are small and somewhat dry. As the food is gradually strengthened, this constipation soon passes off; while if injections, suppositories, or cathartics are used to produce freer movements, the functions of the bowels are likely to be disturbed.

_Under what circumstances should the food be reduced?_

Whenever the child becomes ill from any cause whatever, or whenever any marked symptoms of indigestion arise.

_How may this be done?_

If the disturbance is only a moderate one and the food has been made up for the day, one third may be poured off from the top of each bottle just before it is given, and this quantity of food replaced by the same amount of boiled water.

If the disturbance is more severe, the food should be immediately diluted by at least one half and at the same time the quantity given should be reduced.

For a severe acute attack of indigestion the regular food should be omitted altogether and only water given until the doctor has been called.

_If the food has been reduced for a disturbance of digestion, how should one return to the original formula?_

While the reduction of the food should be immediate and considerable, the increase should be very gradual. After a serious attack of acute indigestion, when beginning with milk again, it should not be made more than one fifth the original strength, and from ten days to two weeks should pass before the child is brought back to his original food, which should be done very gradually. It is surprising how long a time is required with young infants before they completely recover from an attack of acute indigestion, even though it did not seem to be very severe. The second disturbance always comes from a slighter cause than the first one.

THE ADDITION OF OTHER FOODS TO MILK

_How long should modified milk be continued without the addition of other food?_

This depends upon circumstances; usually, for about six months; but if the infant is thriving satisfactorily the milk may be used alone for ten or eleven months; with some infants who have especial difficulty in digesting cow's milk, it is advisable to begin the use of other food at three or four months or even from the outset.

_What is the first thing to be used with milk?_

Farinaceous food in some form, usually as a gruel.

_How are these gruels made?_

They may be made directly from the grains or from some of the prepared flours (page 149). The flours are usually to be preferred as being more simple of preparation.

_How should they be used in making the food?_

They should be cooked separately, rather than with the milk; when the food is mixed, they take the place of a portion of the water in the formulas given on pages 70 and 71.

_How much of the gruel should be used?_

If it is prepared as recommended on page 149, it may make according to circumstances from one sixth to one half the total quantity of food.

_Which of the farinaceous foods are to be preferred?_

Those most used are barley, oatmeal, arrowroot, and farina. There is not much difference in their nutritive value; oatmeal gruel is somewhat more laxative.

_What value do these substances possess as infant foods?_

Some of the starch is digested and absorbed; but the chief value of gruels is believed to be that when added to milk they render the curd more easily digested by preventing it from coagulating in the stomach in large tough masses. This is certainly true with many infants, but there are others who are not at all benefited, and not a few young infants whose digestion is made distinctly worse by the use of farinaceous food, particularly when employed in considerable quantity. The addition of gruels to milk for all infants is not to be recommended.

_What further additions may be made to the diet of healthy infants during the first year?_

Beef juice, the white of egg, and orange juice.

_How and when may beef juice be used?_

With infants who are strong and thriving satisfactorily it may be begun at ten or eleven months; two teaspoonfuls may be given daily, diluted with the same quantity of water, fifteen minutes before the midday feeding; in two weeks the quantity may be doubled; and in four weeks six teaspoonfuls may be given. The maximum quantity at one year should not be more than two or three tablespoonfuls.

With delicate infants who are pale and anaemic, beef juice is more important, and it may often be wisely begun at five or six months in half the quantities mentioned.

_When should white of egg be used?_