MILK AS A FOOD 149 



tion, however, also reduces the percentage of fat, which 

 should remain the same, and of carbohydrates, which 

 should be increased. In order to modify or ' ' humanize ' ' 

 cow's milk so as to make its composition nearly the 

 same as that of mother's milk, simple dilution with 

 water is therefore not sufficient. 



There are, however, various other methods which 

 may be used to advantage. For instance, top-milk 

 from a bottle of fresh milk which has stood 4 or 6 hours 

 in ice w^ater will contain 6 to 8 % of fat. By di- 

 luting this with an equal part of water, the percentage 

 of protein, fat and mineral matter will be about right, 

 and sugar, either cane-sugar or milk-sugar, may be 

 added to supply the carbohydrates. Or carefully pre- 

 pared sweet whey containing milk-sugar, or barley 

 water, may be added to the thin cream in place of some 

 of the pure w^ater. 



The following recipes have been used with good 

 results : 



Mrs. Pospyhala^s Recipe 



Infant Food. — Warm 13^ quarts of milk to blood heat. Re- 

 move from fire and add one Junket Tablet dissolved in a spoonful 

 of cold water. Let the milk set until it forms a solid mass, then 

 stir it up in order to break the curd. Place it back on the fire and 

 stir until quite smooth, not allowing it to get any warmer than 

 blood heat. It is then readj^ to strain through two thicknesses of 

 cheese-cloth and care must be taken to squeeze well so as to obtain 

 as much of the whey as possible, which is very important. Add one 

 tablespoonful of sugar to sweeten. Pour into nursing bottles, the 

 amount being according to the age of the baby. A sufficient num- 

 ber of bottles are prepared for 24 hours' feeding. Care should be 

 taken to keep the milk in a cool place as it vriW sour the same as 

 fresh milk. Every time the baby is fed the milk must be warmed 

 by placing the bottle in a pan of water and heating to the right 

 temperature. 



