The increase in the quantity given at a single feeding should not be more than a quarter of an ounce. FOOD FOR HEALTHY INFANTS--THE LATER MONTHS _How long should the fat be as much as three times the proteids?_ This is seldom of advantage longer than three or four months. _What changes should then be made in the milk?_ After Formula V of the First Series (6 ounces of 10-per-cent milk in 20 ounces of food) has been reached, the fat should be increased very slowly for this proportion (3 per cent) is near the limit for most healthy children. The milk should now be strengthened chiefly by raising the percentage of proteids. _How is this accomplished?_ The 10-per-cent milk and the formulas derived from it should now be discontinued, and those made from 7-per-cent milk used. _Third Series_ _Formulas for the Later Months from 7-per-cent Milk_ ----------------------------------------------------------- I. II. III. IV. V. ----------------------------------------------------------- 7-per-cent milk 7 oz. 8 oz. 9 oz. 10 oz. 11 oz. Milk sugar 1 " 1 " 1 " 3/4 " 1/2 " Lime-water 1 " 1 " 1 " 1 " 1 " Boiled water 12 " 11 " 10 " 4 " 3 " Barley gruel 0 " 0 " 0 " 5 " 5 " ----------------------------------------------------------- 20 oz. 20 oz. 20 oz. 20 oz. 20 oz. ----------------------------------------------------------- Since the sugar dissolves, the total will be twenty ounces in each column. Of any of the formulas, 25 ounces is made by using one quarter more of each ingredient; 30 ounces, by using one half more; 35 ounces, by using three quarters more; 40 ounces, by using twice as much, exactly as described in the First Series on page 73. The approximate composition of these formulas expressed in percentages is as follows: ---------------------------------------- FORMULA. Fat. Sugar. Proteids. ---------------------------------------- I. 2.50 6.50 1.25 II. 2.80 6.50 1.40 III. 3.15 7.00 1.55 IV. 3.50 6.00 1.75 V. 4.00 6.00 2.00 ------------------------------------------ _How should the food be increased during this period?_ Beginning with I of this Series, which should usually follow V of the First or Second Series (pages 70, 71), the increase may generally be made in a week or ten days to II; in about two weeks more to III; now more slowly to IV and V. When IV or V has been reached, the same formula may sometimes be continued for three or four months with no other change than an increase in the quantity. _In passing from Formula V of the First Series to Formula I of the Third Series the proportion of fat is at first reduced. Is this necessary or important?_