The Care of the Baby: A Manual for Mothers and Nurses, Containing Practical Directions for the Management of Infancy and Childhood in Health and in Disease

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W.B. Saunders, 1895 - Infants - 392 pages

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Page 1 - Edited by Louis Starr, MD, Clinical Professor of Diseases of Children in the Hospital of the University of Pennsylvania; Physician to the Children's Hospital, Philadelphia.
Page 4 - The author has endeavored to furnish a reliable guide for mothers. He has made his statements plain and easily understood, in the hope that the volume may be of service not only to mothers and nurses, but also to students and practitioners whose opportunities for observing children have been limited. New York Medical Journal " We are confident if this little work could find its way into the hands of every trained nurse and of every mother, infant mortality would be lessened by at least fifty per...
Page 144 - Light and not too fresh wheaten and graham bread, toast, zwieback; plain unsweetened biscuit, as oatmeal, graham, soda, water, etc.; hominy grits, wheaten grits, cornmeal, barley, rice, oatmeal, macaroni, etc. Soups. — Plain soup and broth of nearly any kind. Vegetables. — White potatoes, boiled onions, spinach, peas, asparagus except the hard parts, string and other beans, salsify, lettuce, stewed celery, young beets, arrowroot, tapioca; sago, etc. Fruits. — Nearly all if stewed and sweetened;...
Page 140 - Bread moistened with dish-gravy (no fat), beef -tea, or beef-juice (appendix, 22) ; a glass of . milk. (2) Rice or grits moistened in the same way; a glass of milk. (3) A soft-boiled egg and stale bread thinly buttered ; a glass of milk. Rice, sago, or tapioca pudding, or junket, in small quantities as dessert with any of these diets. Fourth meal (5 PM). — A glass of milk or some bread and milk. Fifth meal (9 to 10 PM).— A glass of milk.
Page 3 - In this work, the author has endeavored to furnish a reliable guide for mothers anxious to inform themselves- with regard to the best way of caring for their children in sickness and in health.
Page 141 - ... stale bread thinly buttered. Rice sago, or tapioca pudding, or junket, in small quantities as dessert with any of these diets. Fourth Meal (5 PM).— A glass of milk or some bread and milk. Fifth Meal (9 to 10 PM). — A glass of milk. Diet from Eighteen Months to Two Years. Breakfast (7 AM). — (i) A glass of milk with a slice of bread and butter, or a soda, graham, oatmeal, or similar unsweetened biscuit ; (2) a soft-boiled egg From 18 with bread and butter and a glass of milk ; Months to...
Page 141 - Mutton or chicken broth with barley or rice in it, or "beef food' ; some bread and butter, and some sago or rice pudding made with milk. (3) A small portion of minced white meat of chicken, turkey, or fish, or minced rare roast-beef, beefsteak, lamb, or mutton ; bread and butter ; a glass of milk.
Page 142 - The diet then may be as follows : Diet from Two to Three Years. Breakfast (7 to 8 AM). — (i) A small portion of beef-steak, with oatmeal, hominy grits, wheaten grits, corn meal, or other cereal porridge with plenty of milk. (2) A softboiled egg, bread and butter, and a glass of milk. Second meal (n AM). — (i) A glass of milk with bread and butter or with a soda or other biscuit. (2) Bread and milk. (3) Chicken or mutton broth. Dinner (2 PM).. — Roasted fowl, mutton, or beef cut fine; mashed...
Page 140 - York, 19W. other articles of diet in addition, such as beef-juice, eggs, and starchy food in moderate quantity. These will be given from a spoon, but the milk may be given from a bottle as long as the child is inclined to take it in this way. "As a guide for the feeding of a child of from twelve to eighteen months the following diet list may be of service. The numbered menus indicate the choice that the mother may have, alternating them so that the child will not tire of any : Diet from One Year...
Page 140 - DIET FROM ONE YEAR TO EIGHTEEN MONTHS. Breakfast (6 to 7 AM). — (i) A glass of milk with stale bread broken in it. (2) Oatmeal, arrowroot, wheaten grits, hominy grits, etc., made into a porridge with milk and well cooked for two hours at least.

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