Prepare the milk as follows: Dissolve two tablespoonsful of milk-sugar in ten ounces of boiling water, add four ounces of cream and four of milk, stir the milk and water in a saucepan over a quick fire until it foams, and pour into eight clean warm bottles which have been set in a kettle of hot water. Put cotton stoppers in the bottles, and pour enough water into the kettle so that it is even with the milk in the bottles. Let it stand on a hot stove and keep the water at the temperature of 170° to 200° F. for half an hour. Then set the kettle on the floor and when the water is cold, remove the bottles and put them on ice. At each feeding, add one ounce of the prepared barley water, and a tablespoonful of rice flour gruel to the bottle; shake well, and heat by setting the bottle in warm water. This will make about 28 ounces of food for 24 hours, or 3¹⁄₂ ounces per bottle for eight feedings during 24 hours. This quantity is required for the average child during the second month. Ten feedings are generally required during the first month. During the first week of the infant’s life use 5 ounces of cream, 5 ounces of water, 8 ounces of rice and barley water, and no milk. This makes 18 ounces of food for 24 hours, or about 2¹⁄₂ ounces per bottle for ten feedings during 24 hours. If a larger quantity is desired during the first month, add 2¹⁄₂ ounces of water and 2 ounces of milk to the cream mixture, then gradually change to the proportion given in above formulas. As the child grows older, increase the amount of milk to 12 or 15 ounces until the age of ten months. After that age 42 ounces of food is required during 24 hours, and the child is generally able to begin with semi-liquid or solid food. The rice flour alone, or any other cereal gruel or water may be used in place of barley and rice, but the latter is found especially beneficial for delicate infants with whom plain modified milk disagrees. It is often desirable to change the cereal occasionally. Use oats, rye and barley during the winter and the lighter cereals during the summer. Other suitable foods for the infant are bran or rye tea with or without milk or cream, and broths from veal or mutton with the yolk of an egg (10 ounces of broth to one yolk). Strained steel cut oats and bran are excellent for a while where milk or cream are found to disagree.