How to Prepare Milk Mixtures--Sterilizing the Food for the Day's Feeding--How to Test the Temperature of the Food for Baby--When to Increase the Quality or Quantity of Food--Food Allowable During the First Year in Addition to Milk--Beef Juice--White of Egg--Orange Juice--Peptonized Milk--The Hot or Immediate Process--The Cold Process--Partially Peptonized Milk--Completely Peptonized Milk--Uses of Peptonized Milk--Objections to Peptonized Milk--What a Mother Should Know About Baby's Feeding Bottle and Nipple--Should a Mother Put Her Baby on Artificial Food if Her Supply of Milk, During the First Two Weeks is not Quite Enough to Satisfy it--Certain Conditions Justify the Adoption of Artificial Feeding from the Beginning--Mothers' Mistakes in the Preparation of Artificial Food--Feeding During the Second Year--Sample Meals for a Child Three Years of Age--The Diet of Older Children--Meats, Vegetables, Cereals, Bread, Desserts--Fruits. HOW TO PREPARE MILK MIXTURES The mother should always remember, that the secret of success in raising a baby efficiently on artificial food is to be cleanly and to be exact. The bottles and the nipples must be scrupulously clean; the hands of the mother must be clean; the water used must be boiled and each ingredient must be measured exactly. First dissolve the sugar in the boiled water, which must be the exact quantity; then remove the top-milk and measure the exact amount wanted in the graduate, pour into the jar, add the water and sugar mixture, and finally the lime water. It is always desirable to make the entire quantity for the day at one time. After the total quantity has been mixed in the jar, fill each bottle with the amount for each feeding, put in a cotton stopper, and place the bottles in the ice box. In measuring the sugar, it should be remembered that two scant dipperfuls equal one ounce by weight of the sugar. When each individual bottle is to be filled, do it with the aid of the glass funnel which has been previously sterilized. STERILIZING THE FOOD FOR THE DAY'S FEEDING.--The simplest method is to place the two-quart jar containing the milk mixture for the next twenty-four hours' feeding upon a saucer in the bottom of an open pan, and then to pour enough tepid water into the pan (outside of the jar) until it will come up as high as the milk level. The water in the pan is then brought slowly to the boiling point. The pan is then moved to the back of the stove and left for half an hour. The jar is then removed and rapidly cooled by allowing cool water to flow over the outside; the individual bottles filled and put in the ice box. It is always wise to taste the milk before making up the day's feeding to be sure it is not sour. The milk from a herd of good cows is always better than the milk from one cow no matter how good that one cow may be.