B. Method. — If the baby has had any supplemental feeding, the weaning is easy, just the gradual increase in the number of artificial feedings, with a corresponding decrease in the number of breast feedings. When the baby has not been taking food from the bottle, she can fre(]uently be. taught to take the milk directly from a cup without the use of a bottle. 8. Food from the ninth to the twelfth month: A. Kinds of food — (1) Milk, 1 quart, if baby is entirely weaned, otherwise the proportion of a quart necessary to supplement the mother's milk. 224 t'SE AND PREPARATIOISr OF FOOD. Rarely, if ever, will circumstances justify the use of more than a quart of milk. (2) Decrease the sugar and add the carbohydrate in the form of strained cereal (3 tablespoons cereal flour used in prepara- tion), which may be given with two feedings during the day as mush with spoon, or as gruel in milk. (3) Fruit juice. — One to 3 tablespoons of orange or prune juice should be given between the two morning meals. This fur- nishes desirable mineral constituents and substances essential for growth, and helps to regulate the bowels. (4) Vegetable pulp. — Small amounts • (1 tablespoon) of strained vegetable pulp, as spinach or carrot, may be given with one meal during the da}'. (5) Egg yolk, soft cooked, may be given occasionally, but is not essential if the other food is sufficiently varied. (6) Bread. — Stale bread or toast should be given at least once a day for the child to chew upon. B. Number of meals. — Four daily, four hours apart. 9. Food for the first year: A. Kinds. — (1) Continue milk, 1 quart daily. Part should be used on cereal and the remainder may be taken from bottle or cup. (2) Leave out sugar and increase the cereal as it seems desirable. (3) Fruit juice. — Continue increasing-as seems desirable. Use either before first meal or between two morning feedings. (4) Use of strained vegetable pulp and juice may be increased. Children may be taught the habit of eating vegetables during this period. Care must be taken to remove all excess cellulose. (5) Egg yolk, soft cooked, may be used occasionally. (6) Enough hard bread should be given to exercise the teeth. (7) Avoid meat, tea, coffee, sweets, and cake. B. Times per day. — Four times a day, distribution depending upon habits of mother and baby. Usually about four hours apart— breakfast, lunch before nap, lunch after nap, supper — will usually be found more convenient and better distributed than having the baby eat at the noon meal of the family. METHOD OF DEVELOPING LABORATORY AVORK. If any of the mothers has a baby artificially fed, have the milk pre- pared as a demonstration. If not, have the milk prepared for an USE AND PREPARATION OF FOOD. 225 average infant. The equipment should be tliat wliich the mothers should have for the purpose. The following is suggested: 1 saucepan. 1 white enamel pitcher. 1 measuring jar, graduated in ounces. 1 large mixing spoon. 1 funnel. In connection with this lesson the class might visit the dairies from which local milk supplies are obtained to see if the milk is procured and handled in a sanitary manner, if it is pasteurized in the bottles, and if the bottles are properly cleaned. If it is not possible for the entire class to go, one or two members may be asked to go and make a report to the class.

AI-modernized reading of the original text

B. Method. — If the baby has had any supplemental feeding, the weaning is easy, just the gradual increase in the number of artificial feedings, with a corresponding decrease in the number of breast feedings. When the baby has not been taking food from the bottle, she can frequently be taught to take the milk directly from a cup without the use of a bottle. 8. Food from the ninth to the twelfth month: A. Kinds of food — (1) Milk, 1 quart, if baby is entirely weaned, otherwise the proportion of a quart necessary to supplement the mother's milk. Rarely, if ever, will circumstances justify the use of more than a quart of milk. (2) Decrease the sugar and add the carbohydrate in the form of strained cereal (3 tablespoons cereal flour used in preparation), which may be given with two feedings during the day as mush with spoon, or as gruel in milk. (3) Fruit juice. — One to 3 tablespoons of orange or prune juice should be given between the two morning meals. This furnishes desirable mineral constituents and substances essential for growth, and helps to regulate the bowels. (4) Vegetable pulp. — Small amounts • (1 tablespoon) of strained vegetable pulp, as spinach or carrot, may be given with one meal during the da}'. (5) Egg yolk, soft cooked, may be given occasionally, but is not essential if the other food is sufficiently varied. (6) Bread. — Stale bread or toast should be given at least once a day for the child to chew upon. B. Number of meals. — Four daily, four hours apart. 9. Food for the first year: A. Kinds. — (1) Continue milk, 1 quart daily. Part should be used on cereal and the remainder may be taken from bottle or cup. (2) Leave out sugar and increase the cereal as it seems desirable. (3) Fruit juice. — Continue increasing-as seems desirable. Use either before first meal or between two morning feedings. (4) Use of strained vegetable pulp and juice may be increased. Children may be taught the habit of eating vegetables during this period. Care must be taken to remove all excess cellulose. (5) Egg yolk, soft cooked, may be used occasionally. (6) Enough hard bread should be given to exercise the teeth. (7) Avoid meat, tea, coffee, sweets, and cake. B. Times per day. — Four times a day, distribution depending upon habits of mother and baby. Usually about four hours apart— breakfast, lunch before nap, lunch after nap, supper — will usually be found more convenient and better distributed than having the baby eat at the noon meal of the family. If any of the mothers has a baby artificially fed, have the milk prepared as a demonstration. If not, have the milk prepared for an average infant. The equipment should be that which the mothers should have for the purpose. The following is suggested: 1 saucepan. 1 white enamel pitcher. 1 measuring jar, graduated in ounces. 1 large mixing spoon. 1 funnel. In connection with this lesson the class might visit the dairies from which local milk supplies are obtained to see if the milk is procured and handled in a sanitary manner, if it is pasteurized in the bottles, and if the bottles are properly cleaned. If it is not possible for the entire class to go, one or two members may be asked to go and make a report to the class.

Use and preparation of food