FORM IV: SENIOR GRADE (Continued)
INFANT FEEDING
This subject is more suitable for older students than for those
attending the public and separate schools, but, because of its
importance and the fact that many girls never go beyond the Entrance
class, it is deemed wise to present, to the pupils of Form IV, the main
facts relating to the feeding of infants. Each teacher must however use
her judgment in the choice of these facts for her class and in the
method of presenting them. The instruction given may include the
following ideas:
The natural food of an infant is its mother's milk, and too much stress
cannot be placed on the necessity of nursing by the mother.
Even if the mother has but a small supply, the baby should not be
weaned; the supply should be supplemented by modified milk. In the rare
cases where a mother cannot nurse her baby, a physician should prescribe
the food. In such a case the best substitute is cow's milk.
If cow's milk be used, it will have to be changed or "modified" to make
it as far as possible like mother's milk. Cow's milk differs in the
following respects: It has (1) less water and therefore more solids; (2)
a larger proportion of protein and mineral compounds; (3) less sugar;
(4) a different combination of fats.
Cow's milk cannot be made like mother's milk, but it is better food for
a little baby if cream, milk sugar, and barley water, are added in
certain proportions, varying according to the age of the child.
RECIPE FOR MODIFIED MILK
Milk 7 ounces
Milk sugar 1/2 ounce
Cream (18%) 1 ounce, if ordinary milk be used or 1/2 ounce if Jersey
milk be used.
Barley water Dilute with barley water to make 20 ounces for the first
two or three weeks, then reduce to 16 ounces up to about three months of
age. The volume may then be reduced to 14 ounces, and at five or six
months to 12 ounces.
Mixed milk, and not one cow's milk, should be used, for the reason that
a better average of milk is secured from several cows than from one. The
supply should be fresh and clean. To make sure of the latter, scrupulous
care should be given to the cleanliness of the cows' bodies and stables,
the utensils, and the clothing and hands of the milkers. If there is any
doubt of the cleanliness, the milk should be pasteurized. The
pasteurization greatly reduces the bacterial life in the milk by a
temperature which does not change its composition and digestibility, as
is the case in sterilizing it.
DIRECTIONS FOR PASTEURIZING MILK
Sterilize bottles as for canning. Nearly fill the bottles with milk and
cork them with absorbent cotton which has been sterilized (by being
baked a delicate brown). Place the bottles on a rest in a deep kettle
and surround them with cold water as high as the milk. Heat the water
gradually to 155 degrees Fahrenheit, or until tiny bubbles show in the
milk next the glass. Remove the kettle and contents to where the
temperature of the milk will remain the same for half an hour. Then
cool the milk quickly by putting the bottles first in lukewarm water and
then in cold water. Keep in a cool place and do not remove the cotton
until ready to use. Pasteurized milk should not be kept more than a
couple of days.
The utmost care and cleanliness should be observed in preparing the
infant's food. All utensils which come in contact with the food should
be sterilized each time they are used. Bottles with rubber tubes should
_never_ be used, as they cannot be thoroughly cleaned. The bottle should
be plain and graduated without a neck, and the nipple should admit of
being turned inside out.
CARE OF BOTTLES
After the nursing, the bottles should at once be rinsed with cold water.
Later, the bottles and nipples should be carefully washed in hot, soapy
water, then rinsed in clear, hot water. They should then be sterilized
by boiling in water for twenty minutes, after which they may be placed
in boric acid solution (1 tsp. to 1 qt. water), or the bottles may be
emptied and plugged with sterilized absorbent cotton until again
required.
CARE OF FOOD
It saves much time to make sufficient food to last for twenty-four
hours. This may be put into a large bottle, or what is better, into the
several nursing bottles, and each plugged with sterilized absorbent
cotton. After cooling, the bottles should be put on the ice or in some
cool place until required. Where there is no refrigerator, an ice-box
made on the principle of the home-made fireless cooker will do
excellent service. When the food is to be used, it should be warmed
slightly above body heat by placing the bottle in warm water.
The following table is taken from _The Care and Feeding of Children_ by
L. Emmet Holt, M.D., of New York.
SCHEDULE FOR FEEDING A HEALTHY CHILD
DURING THE FIRST YEAR
-----------------------------------------------------------------------
|Interval| Night | Number | |
| between| feedings| of | Quantity | Quantity
Age | meals | (6 p.m. | feedings| for one | for 24
| by day | to | in 24 | feeding | hours
| | 6 a.m.) | hours | |
------------------+--------+---------+---------+-----------+-----------
| Hours | | | Ounces | Ounces
2nd to 7th day | 3 | 2 | 7 | 1 2 | 7-14
------------------|--------|---------+---------+-----------+-----------
2nd and 3rd weeks | 3 | 2 | 7 | 2-3 1/2 | 14-24
------------------+--------+---------+---------+-----------+-----------
4th to 6th week | 3 | 2 | 7 | 3-4 | 21-28
------------------+--------+---------+---------+-----------+-----------
7th week to 3 mos.| 3 | 2 | 7 | 3 1/2-5 | 25-35
------------------+--------+---------+---------+-----------+-----------
3 to 5 months | 3 | 1 | 6 | 4 1/2-6 | 27-36
------------------+--------+---------+---------+-----------+-----------
5 to 7 months | 3 | 1 | 6 |5 1/2-6 1/2| 33-39
------------------+--------+---------+---------+-----------+-----------
7 to 12 months | 4 | .. | 5 | 7-8 1/2 | 35-43
------------------+--------+---------+---------+-----------+-----------