562 MISCELLANEOUS FARM SUBJECTS 



been given. That the property may be dependent upon the calcium 

 content of the milk is suggested by the fact that cream to which a 

 small amount of a solution of lime in sugar and water has been 

 added may be readily whipped. This question has been carefully 

 studied at the Wisconsin station, and it was found that if a small 

 portion of such a lime solution was added to pasteurized cream which 

 ordinarily does not whip readily, or to thin cream, satisfactory re- 

 sults could be obtained. (F. B. 363.) 



MODIFIED, CERTIFIED, AND HOMOGENIZED MILK FOR INFANTS. 



It is universally admitted that the best food for infants is milk 

 from strong, healthy women. When this is not obtainable the more 

 nearly the substitute resembles it the better. Cow's milk is the most 

 common substitute, and when necessary this is artifically modified to 

 make it resemble human milk more closely. While cows milk con- 

 tains about the same proportion of total solids and fat as woman's 

 milk it carries more protein and less milk sugar. The deficiency in 

 milk sugar in the cow's milk can easily be made good by adding 

 either milk sugar itself or some other digestible carbohydrate, such 

 as rice flour or arrowroot. The casein may be made more easy of 

 digestion by the addition of limewater, or may be artifically predi- 

 gested by peptonizing. But nothing can exactly reproduce the pro- 

 tein of human milk. 



Fortunately, most healthy babies thrive on good cow's milk or 

 cow's milk simply modified. It is the sickly wno require special 

 preparations, and their needs vary so greatly that only the physician 

 acquainted with the case, and not always he, can say what change 

 is necessary. 



SPECIAL INFANT FOODS. 



There are numerous patent infant and invalid foods on the 

 market, some of which contain cow's milk as a basis combined with 

 varying amounts of carbohydrates or other constituents, and others 

 which seem to be made of farinaceous materials without milk. Too 

 much credence should not be given to the extravagant claims made 

 for some brands of infant foods. The safest course is undoubtedly 

 to follow the advice of a competent physician. It is often wiser to 

 use modified cow's milk in preference to these commercial foods, 

 and it can be easily prepared at home under a physician's directions. 



All babies fed on raw cow's milk are in more or less danger 

 from the undesirable bacteria which it may contain and which cause 

 diarrhea and other serious infant disorders. When raw milk is 

 used, great pains should be taken not only to obtain fresh, clean 

 milk, but also in caring for it scrupulously. It is usually more im- 

 portant that the milk should be pure than that it should be rich in 

 cream. (F. B. 363, 413.) 



PREPARATION OF FOOD COOKING. 



The cooking of food has much to do with its nutritive value. 

 Many) articles which, owing to their mechanical condition or other 

 cause, are quite unfit for nourishment when raw are very nutritious 

 when cooked. Well-cooked food is wholesome and appetizing, while 

 the same material badly cooked is unpalatable. There are three 



