ADeciSrPi9aoom'}  Substitute  Infant-Feeding.  585 
the  infant.  Top  milks  can  be  prepared  in  which  the  fat  is  one  and 
one-half  to  five  times  the  proteids. 
In  the  home  modification  of  milk,  by  means  of  this  bottled  milk, 
the  cream  is  readily  and  accurately  separated  from  the  remaining 
milk  by  means  of  a  dipper  measuring  exactly  one  fluidounce.  The 
first  dipperful,  or  ounce,  is  taken  off  with  a  teaspoon,  otherwise  the 
milk  would  spill  over  when  the  dipper  is  let  down.  The  successive 
ounces  of  cream  are  then  easily  removed,  by  even  an  unskilful  hand, 
without  jarring,  siphoning  or  other  manipulation. 
The  following  assays,  made  by  the  Babcock  method,  show  the 
percentages  of  fat  in  different  top  milks,  taken  from  quirt  milk  bot- 
tles, and  represent  low,  medium  and  high-grade  milk,  which  was 
bottled  in  the  country: 
Fat  in  whole  milk 
3*1 
4*3 
5 
Fat  in  Top 
9  ounces 
9-2 
12-4 
14-6 
Fat  in  Top 
10  ounces 
8-37 
11*2 
13-2 
Fat  in  Top 
11  ounces 
77 
io"4 
12*1 
Fat  in  Top 
12  ounces 
7-0 
9-6 
iri 
Fat  in  Top 
13  ounces 
6-6 
9-0 
io'4 
Fat  in  Top 
14  ounces 
6-2 
8-4 
97 
Fat  in  Top 
15  ounces 
5'8 
7'9 
9-0 
Fat  in  Top 
16  ounces 
5*5 
7 '5 
8-6 
Proteids  and  sugar  are  assumed  to  be  4  per  cent.  each. 
It  will  be  noticed  that  the  first  nine  ounces  or  dipperfuls  contain 
about  three  times  as  much  fat  as  the  whole  milk  in  all  three  grades. 
This  rule  held  good  in  thirty  quarts  of  bottled  milk  on  which  the 
cream  had  risen,  obtained  of  different  dealers. 
For  matter  of  easy  calculation,  it  is  assumed  that  the  proteids  and 
sugar  are  4  per  cent.  each.  In  practice,  all  that  is  necessary  is  to 
dip  off  top  milk  of  any  desired  richness,  and  dilute  it,  two,  three, 
four,  five,  six  or  eight  times.  If  about  3  per  cent,  of  fat  and  1  per 
cent,  of  proteids  is  desired,  nine  ounces  will  be  dipped  out  of  the 
bottle  of  milk  on  which  the  cream  has  risen.  If  it  is  poor,  bluish- 
colored  milk,  it  will  be  diluted  three  times,  that  is,  one-third  of  the 
desired  mixture  will  be  top  milk.  If  the  milk  is  of  a  fair  degree  of 
richness,  it  will  be  diluted  four  times — one-quarter  of  the  desired 
mixture  will  be  top  milk.  If  the  milk  is  very  rich,  it  will  be  diluted 
five  times — one-fifth  of  the  desired  mixture  will  be  top  milk.  By 
dividing  the  figures  in  the  table  by  the  dilution,  average  percentages 
will  be  obtained.    This  is  as  near  to  accuracy  as  percentage  feeding 
