3. Decomposing refuse, such as decaying vegetables, bones, fish-heads, &c., is a fertile source of Diarrhœa. It should be burnt, and not placed in the dust-bin.
4. Scrupulous cleanliness of the house, especially of the rooms where food is stored, is most important. Dust in every form is dangerous to health, and for removing it wet cleansing is preferable to dry. Thus washing and scrubbing are safer means of cleansing floors, &c., than sweeping.
5. Report to the Sanitary Office, Town Hall, any smells or choked closet or drain.
DIRECTIONS FOR PREPARATIONS OF INFANTS’ FOOD.
| For a Child aged | Mix and then boil | For each Meal | ||
| Under 6 weeks |  | 1 part fresh milk |  | 4 tablespoonsful. |
| 2 parts water | ||||
| 1 teaspoonful cream | ||||
| Mix and then boil | ||||
| 6 weeks old | | 1 part fresh milk | | 8 tablespoonsful. |
| 1 part water | ||||
| 2 teaspoonsful cream | ||||
| Mix and then boil | ||||
| From 3 to six months old | | 2 parts fresh milk | | 8 tablespoonsful. |
| 1 part water | ||||
| 2 or 3 teaspoonsful cream. | ||||
The infant should be fed at regular intervals only, at first every two hours, the interval being gradually increased.
The infant should be fed slowly.
If the milk as prepared above disagrees, freshly boiled barley water should be used instead of water.
The addition of cream is necessary because cows’ milk is poorer in cream than mothers’ milk, and because it is very often made poorer still by mixing with separated milk before sale. Deficiency of cream causes rickets. A little sugar may also be added to the milk, but this must not be regarded as a substitute for the cream.