| Whole milk | 15 oz. | } | 5×6×4 |
| Barley water | 15 oz. | ||
| Sugar | ½ oz. | ||
| Flour ball | ½ oz. | ||
| Boil two minutes. |
Weigh the sugar and flour ball and make a paste with the barley water. Shake the whole milk, measure out 15 oz. in the graduate, and add the barley water mixture. Boil two minutes. Cool in running water, strain bottle and put on ice. The figures at the side mean that five feedings of six ounces each are to be given at four-hour intervals.
It is necessary to cool all feedings as soon as modified, and keep them on ice for preservation until used.
The only accurate way is to make up the whole quantity for twenty-four hours, put into separate bottles the exact amount of each feeding and give at the time ordered, after the bottle has been properly warmed. In warming the food, care must be used to get it neither too hot nor too cold; 100° F., or when it feels warm to the back of the hand, is about right. The child should be held in the arms while taking the bottle.
A buttermilk feeding must not be heated to more than 100° F. because it curdles and can not be used.
The rubber nipples should be washed thoroughly after use, boiled once a day, and kept in boric acid solution.
The necessary articles for home modification of milk can be obtained anywhere. One set of utensils should be kept for this purpose exclusively and boiled each time before the food is prepared. A list is convenient:
A 16 ounce glass graduate.
One tablespoon and one teaspoon may be used for measuring purposes, if unable to get a satisfactory scale.
1 2–quart aluminum cooking dish.