Lactose or milk-sugar is best for normal babies. It may split up in the intestines into acids and when it ferments is likely to be a laxative. Sucrose (cane-sugar) has no advantage over lactose, except that it is cheaper. Do not give sucrose if other sugars are on hand. Maltose (malt-sugar) is expensive and is never given pure. Dissolve all sugars in warm sterilized water. Malt extract is more laxative than other milk-sugar preparations. Malt extract should be brought to boiling-point only. PROPRIETARY FOODS. Condensed and evaporated milks. Malted foods, containing starch. Starchy foods and various dry powders. Kindolac, a dried milk. Imperial Granum. Used in the same way as barley flour is prepared. Eskay’s Food, which is valueless unless mixed with cows’ milk. Mellin’s Food and Horlick’s Malted Milk. The difference between Mellin’s and Horlick’s food is that Horlick’s Milk has as its basis a dried milk preparation containing maltose and dextrins. Use proprietary powders in the same way as oatmeal or flour barley. _Note._—Proprietary foods are only given to tide over a delayed feeding of mother’s milk. CARBOHYDRATE FORMULÆ. Horlick’s food, 11 teaspoonfuls Dextrimaltose, 10 “ Mellin’s Food, 11 “ Milk-sugar, 9 “ Barley flour, 15 “ Flour ball, 12 “ Dissolve carbohydrates in sterilized water before adding milk. All mixtures should be cold when adding milk. FLOUR BALL. Four cups of wheat flour; place in muslin bag; place in warm water and boil six hours. After taking out of bag, remove outer part; then break up in chunks, place in radiator or slow oven to dry out. Pulverize by grinding. May use it instead of sugar. BARLEY GRUEL. One tablespoonful barley flour; 1 quart of water. Boil twenty to thirty minutes, then strain. RICE GRUEL AND OATMEAL GRUEL. Prepare the same as barley gruel. _Note._—The flours thus made are very good carbohydrate foods. Gruels from this kind of flour settle on standing. To prevent this, add barley, oat, or wheat gruel flour before cooking. In using starch, boil solution one hour. SKIMMED MILK is prepared by removing the gravity cream or by a centrifuge. HOMOGENIZED MILK is prepared by mixing olive oil and skimmed milk under great valvular pressure. WHEY. 1.—Boil 1 quart of milk; add 2 teaspoonfuls of rennet. Keep at temperature of 103° F. for thirty minutes. Strain through sterile cloth. To secure a fine soft curd add ½ teaspoonful of chymogen; allow to drain one hour. Sodium citrate softens casein curd. WHEY FOR SPECIAL INFANT FEEDING. Add sodium bicarbonate, gr. x, to ½ pint of whey to render it alkaline, and sugar of milk, ʒj, to raise sugar to 6 per cent. WHEY: ESSENCE OF PEPSIN FORMULÆ. 2.—1 pint skimmed milk; 2 teaspoonfuls essence of pepsin or rennet.