﻿INFANT FEEDING. 383 



27 per cent creams which are now on the market. The average of the 

 pure sterilized milks 6 previously mentioned has been taken as — 



Per cent. 



Fat 4 



Sugar 5 



Proteid 3 



The average 7 of the analyses of several samples of the 38 per cent 

 cream is as follows: 



Per cent. 



Fat 38 



Sugar 3.3 



Proteid 2.3 



It will be seen that the percentage of proteid is roughly the same in 

 both milk and cream, so that for young children the desired low proteid 

 content may be obtained simply by dilution of either of these, but this 

 would not suffice for the content of fat. If milk alone were diluted the 

 fat would be too greatly reduced and if the cream alone were used it 

 would be too high, but by using both milk and cream a mixture may be 

 obtained which will also give the desired fat content. 



Enough sugar of milk may then be added to increase this constituent 

 to the percentage desired : or better still, after the factors are established, 

 dissolve the sugar of milk in the water before adding the milk and cream, 

 for then one can see that a perfect solution is attained. 



For the mixture of cream with milk the percentage of each constituent 

 varies from that of the milk toward that of the cream directly in propor- 

 tion to the amount of cream added, that is, a straight line joining the per- 

 centages of a constituent in the milk and the cream gives all the possible 

 variations for the percentage of that constituent. Now, if this mixture is 

 diluted with water we would get the same result divided by the amount of 

 dilution, or a curve (straight line) parallel to the former with its lower 

 end terminating on the number of cubic centimeters of the mixture which 

 was diluted to 100 cubic centimeters. These results have all been ex- 

 pressed in the chart. In the chart, the curves have been made for 

 variations of 5 cubic centimeters in the total mixture of milk and cream 

 to be diluted to 100 cubic centimeters. Closer results could be obtained 

 if 1 cubic centimeter variations had been plotted, but the network of 



6 If one of the sterilized pure milks is not at hand, a milk of approximately 

 the same composition may be had by diluting a volume of any of the better class 

 of concentrated milks, or "evaporated creams" shown in Tables No. 11 and 15, 

 with 1£ volumes of distilled water, that is, every 40 cubic centimeters should be 

 diluted to 100 cubic centimeters and this may be used instead. Any good quality 

 of (Maltese) goat's milk may also be used. 



7 One sample which contained 20.8 per cent fat and 9 per cent sugar was not 

 included in this average. 



