American Agriculturist, September 6, 1924 
Health Helps to Mothers 
Miss Deming Answers Questions About Babies 
Our girl baby is seven months old and has no teeth 
g, yet although her gums appear to pain her. Any 
further help you can give on the care of infants will be 
appreciated. — Mrs. J. A. W. 
I THINK you will find the Government 
pamphlet entitled “Summer Care of 
Infants,” which can be obtained from the 
Children’s Bureau, Department of Labor, 
Washington, D. C., of help. Some babies 
are very slow in cutting teeth. It is 
nothing to be worried about if the baby 
appears perfectly well in other respects. 
If your baby girl is gaining each week, has 
clear, pink skin, clear eyes, sleeps well, 
cries little, has a normal bowel move¬ 
ment every day, and acts well, then the 
teeth will take care of themselves. She 
should be getting orange juice each day 
and if the doctor has no objection, she 
may have a little well cooked farina 
. thinned with milk each day. Not more 
than one tablespoonfpl of the cooked 
cereal should be given to start with. 
, If one or two teeth do not come 
through in the next two months, you 
had better take her to a baby specialist. 
' -D. D. 
My baby girl is six and a half months old and weighs 
- nineteen pounds. I take her to a nearby public health 
nurse every week. For the last two months she doesn’t 
seem to have regular bowel movements. For about a 
month I’ve been feeding her one cereal a day. She also 
gets orange juice and is a nursing baby. The other day 
the nurse told me to give her oatmeal as a cereal and not 
farina. Kindly give me your advice.—M rs. M. K. 
' I think I would try increasing the 
• orange juice which you are giving the 
’ baby, also giving her two ounces of cool 
boiled water morning and afternoon and 
I would do as the nurse suggests, giving 
her a little well cooked oatmeal once a 
; day. The oatmeal should be very soft. 
Motherhood 
N O CORONET of gems have I, 
And yet I wear 
A crown of regal splendor 
On my hair. 
No limousine or yacht have I, 
And yet I ride 
The noblest steed of Heav’n, 
And earth besides. 
The crown? The gray of motherhood 
Is in my hair; 
The steed? It is, forsooth, a 
Rocking-chair. 
ESTHER HULL DOOLITTLE 
thinned with milk, and only a very little 
sugar added. I would not try giving her 
more than a tablespoonful, cooked, the 
first day or two to see if it agrees with her. 
Then it can be increased gradually to two 
tablespoonfuls. I would not start this 
oatmeal in the very hot weather but wait 
until it is cool as oatmeal is heating and 
is harder to digest than farina. If this 
does not help your baby, I would take 
her at once to a doctor.—D. D. 
If a mother’s milk supply is getting less, what is to be 
done to increase it, or how should I wean a baby during 
the summer months?— Mrs. J. B. ■> 
Unless your baby is eight or nine 
months old, I would not advise you to 
try to wean her during the summer 
months. Your own milk is the safest 
and best supply until October. To in¬ 
crease it, drink plenty of milk yourself, 
take oatmeal, cooked well, creamed 
soups, plenty of fresh vegetables and do 
not eat rich foods such as pastries, 
doughnuts, cakes, nuts, or rich puddings. 
Drink plenty of water also. If the baby 
is six months old or more, you may give 
her a little cooked cereal each day such 
as farina cooked thoroughly in a double 
boiler and thinned with a little milk. 
Put very little sugar on it. A tablespoon¬ 
ful of the cooked cereal a day will be 
enough to start with, increasing it gradu¬ 
ally. One to two teaspoonfuls of orange 
juice or prune juice each day, a little 
spinach well cooked and chopped very 
fine may also be given. Start any new 
food in very small quantities at first, 
increasing if it agrees with the baby.— 
D. D. 
Miss Dorothy Deming, R. N., recently spoke over the 
radio for the American- Agriculturist on the care of 
babies through the summer. Her advice to, mothers who 
wrote of their problems has helped many of them during the 
hot summer months.) 
Greens—Greens—Greens 
T HE ever-healthful greens! They 
commence in the early spring and 
continue throughout the entire summer 
and fall. Just now we are having milk¬ 
weed, horseradish leaves, and mustard 
greens. These are fine if parboiled and 
well cooked. Look them over thoroughly, 
eschewing all wilted or eaten leaves and 
all stalks. Wash until the water is clear. 
Never drain the water from greens of 
any kind, but remove the greens from 
the water, as there are always grains of 
sand or some sediment in the pan. Rinse 
this out and keep washing until there is 
none. Dandelions are fine in early spring, 
also now and in the autumn. If kept cut 
off (and not into the root) they will keep 
growing out and up and one can have 
them right along. , 
Always put a little baking soda in the 
water in which you cook greens of any 
kind. Dandelions require more than 
mustard. Cook them until they are 
done. The common weeds—red root, 
pigweed, pusley, (not parsley)—make 
the best of greens and every family 
should have greens once a week at least. 
They are health producing and give the 
body a certain rebuilding that other 
vegetables fail to do.— Clarice Raymond 
Good Uses for Salmon 
Baked Salmon With Potato 
Put a layer of mashed potatoes into a 
baking dish, next a layer of salmon. 
Make a gravy of two tablespoons of 
flour and a little milk. Pour this over 
the salmon and potatoes and on top slice 
four or five hard boiled eggs, and bake 
until a nice even brown. 
Creamed Salmon and Rice 
One can salmon, chopped fine and 
seasoned and half cup of bread crumbs, 
one tablespoon of lemon juice and two 
beaten eggs. Put in two molds, one oval 
and the other a small round one. Let 
them stand in hot water in the oven until 
browned over. Cover them with rice 
and place them on a dish, the small one 
on top. Decorate with slices of olives 
and strips of green pepper.— Mrs. R. 
C. DeLyne. 
Salmon Pie 
Make a cream sauce with 1 cup milk, 
1 tablespoon each flour and butter. 
Cook till smooth; season to taste, and 
add contents of 1 can salmon. Pour 
into buttered baking dish, cover with 
rich biscuit dough (which may or may 
not be cut into biscuits) and bake to a 
golden brown in a moderate oven. 
Salmon Cutlets 
To 1 cup boiling milk, add 3 table¬ 
spoons flour rubbed smooth with a little 
cold milk, 1 tablespoon butter, yolk of 1 
egg, salt, pepper and cayenne to taste. 
Cook till thick, remove from fire, add 
2 cups salmon, and let cool. When cold 
form into cutlets, dip into beaten egg, 
roll in cracker crumbs, and dry in hot 
fat till crisp and brown on both sides. 
Serve very hot.— Mrs. E. M. Anderson. 
Serving larger portions of food than 
can be eaten is not politeness; it smacks 
more of foolishness. 
* * * 
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THE FLEISCHMANN COMPANY, Dept. H-86 
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Name. 
Street and No. 
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Write for new booklet (Check 
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Dogs, rabbits, foxes, and 
other fur-bearing animals ■ ■ • 
Copyright, 1924, The Fleischmann Co. 
