Breast feeding has been taken up elsewhere, but the same care should be taken in feeding from the bottle as in feeding from the breast, so far as concerns the intervals between the feedings and the duration of the same. Since it takes from one to two hours longer for cow’s milk to digest than it does for mother’s milk the longer interval of three or four hours between feedings is better for the artificially fed child. With such an interval there will be less vomiting, less colic, less tendency to overfeed, and a better natured baby. One feeding should be omitted at night, and if possible, two. Length of time for taking the bottle depends somewhat on the child, but it should not exceed fifteen minutes, as a rule. =Supplemental Feeding.=—A mother who has too little milk may have it supplemented by a modified mixture in one of two ways. First, the quantity furnished by the breast must be determined by weighing the infant before and after feeding, and then the total amount for twenty-four hours can be deduced. With this information, it is not difficult for the doctor to know how much cow’s milk to prescribe. The supplemental feeding may be given by alternating the bottle and the breast, or by giving the breast and following it immediately with the bottle. In the meantime, the mother must be put on tonics with an abundance of fluids, and a generous diet that will raise the blood pressure, in the hope that the milk will increase sufficiently to enable her to feed the child entirely from the breast. When it becomes necessary to substitute some other food for the breast milk, it means that the milk of some other mammal must be modified for the purpose. The most convenient and abundant source of supply is the cow. While in many respects cow’s milk is similar to mother’s milk, it is in reality quite a different product. Mother’s milk is taken, undiluted, directly from the breast, while cow’s milk is given from a bottle, hours after milking, and not only must it be diluted, but certain ingredients must be added to aid its digestibility. When taken into the stomach in its natural state, mother’s milk is a liquid, while under the same conditions, cow’s milk forms a semisolid gelatinous mass. It is essential that the milk should be as fresh, clean, and free from bacteria as possible, and this can be approximated only in certified milk. This milk is required by law to have its constituents definitely standardized. Thus, there must be 4 per cent of fat, 4 per cent of protein, and 4 per cent of sugar, and it must be so free from bacteria that not more than 10,000 per cubic centimeter can be found. The cattle also are tuberculin tested. The following comparison is from Holt: _Mother’s Milk_ _Cow’s Milk_