Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1913-10-03
INFANT DIET
CONTINUED from first page)


'S the latter. In order to make
co" milk as near like human milk
as possible, it is customary to dilute
II until the protein is of the RIGHT
proportion and then add enough
cream or milk sugar to bring these
ingredients up to the proper amount.
some authorities prefer the use of
"naI Is known as top milk, i. e., milk
winch has stood for five or six hours.
since 1t contains less bacteria than
ordinary cream, but contains lust as
n'uch proteins and sugar in propor-
ton as whole milk and by adding
water the right proportion OF pro-
lem ana fat can be secured. Be-
cause OF the difference in the nature
OF the proteins contained, cows milk
forms tough and cheesy curd. while
the mothers milk forms one that is
night and flaky. Anything watch
adds to produce finer curd aids
digestion. Barley water helps to
'AitNfNS AuC CuIu tender,
When the child is born it has
enough iron stored in the liver 10
last it until the second year. If the
baby is fed on cows milk this supply
VIII be exhausted sooner than if it
were fed on breast milk. and there
fore it should be given some food
rich in ash, like fruit juices. The
baby should be given the mixed milk
OF a herd of COWS if possible, rather
than of an individual COW, which
viii vary from day to day, due to ex-
element, fatigue, irregular watering
and feeding. In mixed milk from a
herd these differences become inn
perceptible. If the milk from an in
diyldual COW is used, it is best that
she should be fresh, and she should
be very carefully tended. 1t is of
the utmost Importance that the milk
be secured from COWS which are per-
tectly healthy, and kept in clean,
sanitary quarters. Patrons should
visit the diaries from which the milk
comes and satisfy themselves that
the conditions are sanitary and that
proper care is exercised to keep the
milk free from contamination. If
you want to know how clean your
milk is and it is impossible to get
bacterial count, fix up a cotton
strainer, at least one-quarter of an
inch thick, pour a quart of the milk
through it and note the result.
If clean milk can not be secured,
pasteurized milk is the next best
thing for the handled baby. Milk
is pasteurized by bringing it to
temperature of 1876 to l70 degrees
F., maintaining this temperature
for about 80 minutes, and then cool
ing as quickly as possible in cold,
running water.
Steriized milk is obtained by
bringing milk to the boiling point
and maintaining that temperature
for one hour. 1t is then treated in
like manner as pastouriZed milk.
heated in this way will keep for two
or three weeks, if it is not contain
mated again, but is not safe to use
after two or three days, while pas
teurized milk will keep only a few
days.
There are many patent infant
foods on the market and there is no
doubt that they have been used in
many cases with apparently satisfac-
tory results. This may have been
due, however, as much to the cows
milk which is usually given, as to the
foods themselves.
The principal nutrient they con-
tain is carbohydrates and this may be
largely in the form of cane sugar or
raw starch. Most patent foods con-
tain deXtrose and some milk sugar.
They are almost always deficient in
fat and ash, while the protein is
often insoluble. Some have dried
milk or egg added.
The young baby of course has but
little power to digest starch and its
presence in the digestive tract with
the insoluble protein may cause
trouble. The high carbohydrates
content of patent foods tends to
make the baby fat, but this is no in
dication of health. Condensed milk
has been used in many cases with
considerable success. Like all other
patent foods it is deficient in ash
and is apt to contain considerable
cane sugar Scuryy and ricketts, are
thought to follow the use of the
above foods. The danger of these
diseases can sometimes be avoided
by supplementing the proprietary
foods with orange juice. The death
rate among children fed on patent
Folds is higher than when they are
fed on cows milk.