Dinner should be planned in the same way, and also supper. Even when there is not much cooking to be done the same idea prevails--that is, to begin with whatever requires the longest time, and to do last those dishes which spoil by standing; in other words, to be systematic, (1) because your meal is in better condition when so done, and (2) because it is easier for yourself. There then will be neither hurry nor worry, and work which ends with a satisfactory result is always a pleasure. THE FEEDING OF CHILDREN There are three ways in which a child may be supplied with food during its infancy: by its mother; by a substitute for its mother--a wet nurse; and by artificial feeding. This chapter will treat only of the latter method. The child is fortunate whose mother can supply it with a sufficient quantity of wholesome milk. There is nothing more to be desired for it during the first ten or twelve months of its life. But often a mother, for one reason or another, is not able to nurse her child, and other means of feeding must be sought. In such cases, among the wealthier classes, a wet nurse is sometimes employed; but with the majority of people there is no alternative except artificial feeding. When this has been decided upon, the question naturally arises as to what shall be the best substitute for the natural nourishment of the child--mother's milk, which must always be taken as the perfect type of infants' food.[47] To this subject doctors and hygienists have given much attention for a long time. Many kinds of food preparations have been made and tested. The result has been that, almost without exception, authorities agree that milk from healthy, well-fed cows, properly prepared, is the most valuable substitute for human milk that is at present known.[48] The following analyses give the comparison between cow's milk and human milk: _Human Milk._ _Cow's Milk._ Nitrogenous substances 2.35% 4.30% Fat 3.40% 3.80% Sugar 4.85% 3.70% Salts .20% .60% Water 89.20% 87.60%[49] Cow's milk varies considerably in nutritive properties, and for the growing infant who receives no other food it is extremely important that it be of the first quality. It should be tested in every possible way to enable one to form a correct estimate of its value, and unless unquestionably good should be rejected.[50] When fresh from the cow, not more than two hours old, and of superior quality, it need not be sterilized, but should be put into perfectly cleansed and sterile vessels,[51] and kept in an ice-box, or refrigerator, at a temperature of 50° to 60° Fahr.[52]