made after a design of my own, is shown in the accompanying figure.

This apparatus is made of tin, and consists of an oblong case provided with a well fitting cover, and having a movable perforated false bottom (D),

which stands a short distance above the true one and has attached a framework capable of holding ten, six-ounce, nursing bottles. On the outside of the case is a row of supports (B) for holding inverted bottles while drying, and at the proper

distance below these a gradually inclining gutter (c) for carrying off the drip. A movable water bottle (A) is hung to the side; in this each bottle of food may be heated at the time of administration.

The bottles are made of flint glass and according to the design described on page 203, the graduated markings being especially convenient for measurement and rendering the use of a separate measuring glass unnecessary, a matter of no little moment, as every implement that comes in contact with the milk in sterilization must be kept chemically clean. Ten bottles are used, so that the whole supply of milk intended for a day's consumption can be prepared at once. Each bottle is provided with a perforated rubber cork, which in turn is closed by a well fitting glass stopper.

Sterilization should be performed in the morning as soon as possible after the milk has been served. The process is as follows: First, see that the ten bottles are perfectly clean and dry; pour into each six fluidounces (12 tablespoonfuls) of milk; insert the perforated rubber corks, without the glass stoppers, however; remove the false bottom and place the bottles in the frame; pour into the case enough water to fill it to the height of about two inches; replace the false bottom carrying the bottles; adjust lid, and put the whole on the kitchen

range. Allow the water to boil and, by occasionally removing the lid, ascertain that the expansion that immediately precedes boiling has taken place in the milk, then press the glass stoppers into the perforated corks, and thus hermetically close each bottle. After this, keep the apparatus on the fire and the water boiling for twenty minutes. Finally, remove the false bottom with the bottles; pour out the water, replace and carry the whole, covered with the lid, to the nursery.

When the hour of feeding arrives, put one of the bottles into the attached water bath and heat it to the proper point for administration. The milk may, of course, be diluted with filtered water, or receive the additions ordinarily made to adapt it to children of different ages. The tip used-and a tube must not be employed even here—should be thoroughly cleaned and immersed for a few moments in boiling water before it is attached to the bottle.

So soon as a bottle is emptied-and if the whole of its contents be not taken the remainder must be thrown away-it is washed in the ordinary manner with a solution of bicarbonate or salicylate of sodium (see p. 204) and placed in the rack (B) to drain and dry.

Milk sterilized by the above process will remain sound for several days, according to some authori

ties as many as eighteen,* when the heating is continued for thirty minutes.

Sterilized milk is especially useful in travelling, when fresh milk cannot be obtained; for use in cities during the heat of summer, when milk is most apt to undergo injurious changes; for the feeding of delicate children, or for those suffering from disease of the stomach or intestinal canal.

Sometimes milk, in every form and however carefully prepared, ferments soon after being swallowed and excites vomiting, or causes great flatulence and discomfort, while it affords little nourishment. With these cases the best plan is to withhold milk entirely for a time and try some other form of food. The following are good substitutes:

For each portion; to be given every two hours at the age of six weeks.

Veal broth (1⁄2 lb. of meat to the pint). 3 tablespoonfuls.
Barley water

For one portion.

Whey
Barley water

Milk sugar

3 tablespoonfuls.

* Since writing the above, this statement has been verified by my

own experiments.

A teaspoonful of the juice of raw beef* every two hours will usually be retained when everything else is rejected.

Such foods are only to be used temporarily until the tendency to fermentation within the alimentary canal ceases; then milk may be gradually and cautiously resumed.

When infants approaching the end of the first year become affected with indigestion, it is often sufficient to reduce the strength and quantity of the food to a point compatible with digestive powers. For instance, at eight months the food may be reduced to that proper for a healthy child of six months, or even less. Here, too, predigestion of the food is very serviceable.

If a few grains of extractum pancreatis be added to a gobletful of thick, well-boiled starch gruel, at a temperature of 100° F., the gelatinous mucilage quickly grows thinner and soon is transformed into a fluid, the starch having been rendered soluble by the action of the pancreatin; by still longer contact, the hydrated starch is converted into dextrine and sugar. Advantage may be taken of this property to render the foods containing starch assimilable. Thus, to a mixture of barley jelly and milk, e. g. :

* See Chapter IX.