This preparation is used when both barley water and lime-water disagree. It must always be given with milk. It prevents the large tough curds forming, which is such an objectionable feature in using cow's milk. PEPTONIZED MILK. In cases of especially weak digestion it may be necessary to peptonize the milk, which may be done as follows: Add 5 grains of extract of pancreas and 15 grains of baking soda to 1 pint of milk. (Tablets of pancreatin and soda may be used.) After adding the peptonizing material put the milk in a double boiler or in a vessel which may be set in a larger one, holding water, as hot as the hand can bear being dipped into quickly, or about 115 deg. Fah. Leave the milk in the hot water about 20 minutes, then place on the ice. If heated too long the milk will taste bitter. The preparation given in recipe No. 1, or with the barley water added, may be peptonized. STERILIZED OR PASTEURIZED MILK. (_See Milk, Chapter V._) Put the amount of milk required for a meal into pint or half pint bottles, allowing for the number of times the child is to be fed in 24 hours. Use cotton batting as a stopper. Place a wire frame, or invert a perforated tin pie plate, in the bottom of a saucepan; stand the bottles on this, pour around them enough water to come well above the milk, cover the saucepan or kettle, and when the water boils lift the saucepan from the fire and allow the bottles to remain in the hot water for 1 hour. Keep in the ice box or stand them in cold water until needed. If milk is to be used during a long journey it will be necessary to repeat the above operation three times, letting the milk cool between each time. Unless the milk is perfectly fresh, and has been handled with great care, it is safer to sterilize or pasteurize it. The former, if any doubt is entertained as to the quality of the milk, the latter in every case. TEMPERATURE OF FOOD. Food should be "milk warm," or about 99 deg. Fah., when given to a baby. Hot food is very injurious. NURSING BOTTLES AND FEEDING. Have two plain bottles with rubber tops, _without tubes_. Bottles with ounces and tablespoonfuls marked on them can be purchased, and are a great convenience in measuring the amount of food required. After using the bottle, empty the remaining milk; rinse in cold water, then in _scalding water_. If particles of milk adhere to the bottle use coarse salt or raw potato cut in small pieces. If the glass looks cloudy, add a little ammonia to the water. Turn the rubber tops inside out and scrub with a stiff brush; boil them every alternate day for 10 minutes. _Absolute cleanliness is a necessity_ in the care of a baby's food, bottles and rubber tops. The bottle should be held, while the baby is feeding, in such a position that the top is full of milk. If air is sucked in with the milk stomach-ache will likely result. Starchy food should not be given to a child until it is able to masticate. (See digestion of starch, Chap. VIII.)