From the Sixth Week to the Sixth Month
Water and milk in equal quantities, with a little cream and milk-sugar, and some attenuant, such as Mellin’s food or barley jelly.65
2 Tablespoons of cow’s milk.
2 Tablespoons of water.
1 Tablespoon of cream.66
1 Teaspoon of Mellin’s food.
⅜ Teaspoon of sugar.
The above proportion to be maintained, but the amount to be varied according to the age of the babe.
If at any time this disagrees, use instead Biedert’s cream mixture or the whey mixture. When both of these fail it may be necessary to peptonize the food.
To peptonize milk:
No. 1
2 Tablespoons of milk.
2 Tablespoons of water.
1 Tablespoon of cream.
1 Small measure of peptogenic milk powder.
Put all into a clean porcelain-lined saucepan and heat it, stirring slowly until the mixture boils: this should not require more than ten minutes.
No. 2
A special preparation for sick or feeble infants, or those suffering from indigestion.
2 Tablespoons of milk.
2 Tablespoons of water.
1 Tablespoon of cream.
1 Small measure of peptogenic milk powder.
Put all into a bottle, shake it well, place it in a bath or kettle of hot water of a temperature of 115° Fahr. (so hot that the hand cannot be borne in it long without discomfort), and keep it at that temperature for exactly thirty minutes; then pour it into a saucepan, and heat quickly to the boiling point. By this method a very thorough predigestion takes place. The process should be stopped before the bitter taste is developed.