CARE OF THE CHILD
The following are general rules for feeding the infant from birth to about one year of age.
These rules cannot be made inflexible because all children differ in temperament, vitality, and as to prenatal influences, but if the mother will observe these instructions with reasonable care, her child can be brought healthfully through the most critical period of its life, and will enter the solid food age with good digestion, a strong body, and an excellent chance to withstand all children's dis-eases.
Where artificial feeding becomes necessary, then the preparation of the baby-food is of primary importance. Cow's milk is, of course, the logical food, but taken whole, that is, the entire milk, it is too high in proteids, and deficient in sugar; therefore, in order to make a healthful infant-food, it must be modified according to the requirements of the infant body.
The nurse or the mother should prepare a quantity sufficient for only one day's supply at a time, after the following formula:
| Cream | 2 ounces |
| Milk | 2 ounces |
| Water | 15 ounces |
| Milk-sugar | 4 level teaspoonfuls |
| Lime-water | 2 teaspoonfuls or ½ ounce |
This should be thoroughly mixed, placed in the bottle, and set in warm water until it is brought to the temperature of breast-milk. The above formula may be used during the first month of the baby's life.
The quantity and the frequency of feedings should be according to the following table:
| AGE | FEEDINGS | OUNCES | INTERVALS OF |
| 1st day | 5 to 6 | 1 | 3 or 4 hours |
| 2d day | 7 to 8 | 1 | 2 ½ to 3 hours |
| 3d to 7th day | 9 to 10 | 1 ¼ | 2 to 2 ½ hours |
| 2d, 3d, and 4th weeks | 10 | 2 to 3 | 2 hours |
Formula for the second and the third months:
| Cream | 3 ½ ounces |
| Milk | 1 ½ ounces |
| Water | 14 ounces |
| Milk-sugar | 5 teaspoonfuls |
| Lime-water | 2 ½ teaspoonfuls |
Quantity and frequency of feeding should be about as follows:
| MONTHS | FEEDINGS | OUNCES | INTERVALS |
| 2d and 3d | 7 to 8 | 3 to 4 | 2 or 3 hours |
Formula for period from the fourth to the twelfth month:
| Cream | 6 to 8 ounces |
| Milk | 2 to 3 ounces |
| Water | 10 ounces |
| Milk-sugar | 5 to 6 teaspoonfuls |
| Lime-water | 2 to 3 teaspoonfuls |
Quantity and frequency of feedings should be about as follows:
| MONTHS | FEEDINGS | OUNCES | INTERVALS |
| 4th, 5th, and 6th | 5 to 6 | 4 to 6 | 3 to 3 ½ hours |
| 7th, 8th, and 9th | 5 | 6 to 7 | 4 to 4 ½ hours |
| 10th, 11th, and 12th | 5 | 6 to 8 | 4 to 4 ½ hours |
The above formulas for infant-food are the best that can be made from ordinary cow's milk.
The milk-sugar and the lime-water herein named can be purchased at any first-class drug store.
Avoid too frequent feeding
These tables are not given as exact. The mother should exercise careful vigilance and judgment, especially in reference to the quantity of each feeding, and the frequency. The moment the child shows symptoms of overfeeding, which symptoms are usually evidenced by vomiting or discomfort, the quantity of cream and the amount at each feeding should be reduced. In fact, it is healthful, and often necessary for the child to allow it the opportunity to get hungry. The digestion of many a baby is totally ruined by continuous feeding, which is done out of motherly sympathy, or merely to keep it quiet.
Importance of cleanliness in preparing child's food
The mother or the nurse should exercise great care in the cleanliness and the hygienic preparation of children's foods. Milk should be fresh, and of the very best. It should not be left uncovered or exposed. It should be kept continually on ice until ready for use. The cream should be taken from the top of the bottle, or from fresh milk. This insures better quality of butter-fat than is generally supplied in ordinary commercial daily cream.
As the child advances in age, whole milk, cereal gruel, and egg mixture (two whites to one yolk) may be administered according to the child's normal appetite and digestion. The egg may be prepared by whipping the whites and the yolks separately, adding to the yolk a teaspoonful of cream and one of sugar, then whipping the beaten whites into this, and serving.