The Mother and Her Child

Name: The Mother and Her Child
Author: Sadler, William S. (William Samuel)

Sadler, William S. (William Samuel)

Child care; Infants -- Care; Infants -- Health and hygiene; Pregnancy

In a previous chapter it was found from comparing the analysis of
mother's milk with that of cow's milk, that they widely differed in
the proteins and sugar. The art of so changing cow's milk that it
conforms as nearly as is possible to mother's milk is known as
"modification." Where protein, sugar, and fat are given in proper
amounts, healthy infants get along well; but when either the fats or
proteins are given in excess, or when the digestion of the child is
deranged, there is often no end of mischief.

There are two groups of milk formulas that are useful. First, those in
which the fats and proteins are about the same, known as "whole milk,"
or "straight" milk mixtures; second, those in which the fats are used
in larger proportions than proteins, and known as "top milk"--milk
taken from the upper part of the bottle after the cream has risen. And
since the larger proportion of babies take the lower fats or "whole
milk" formulas, and seem to get along better than the babies who have
the "top milk" formulas, we will first take up the consideration of
the modification of whole milk.


PREPARATION FOR MODIFICATION

To begin with, everything that comes in contact with the preparation
of baby's food must be absolutely clean. The table on which the
articles are placed, and any towel that comes in contact with the
articles or the mother's hands, or those of the nurse, must be
thoroughly scrubbed.

There is only one way to prepare the utensils that are to be used in
making the baby's food, and that is to put them in a large kettle and
allow them to boil hard for fifteen minutes just before they are to
be used. The articles needed are (Fig. 12):

   1. As many bottles as there are feedings in one day.
   2. A nipple for each bottle.
   3. Waxed paper for each bottle top.
   4. Rubber bands for each bottle.
   5. A two-quart pitcher.
   6. A long-handled spoon for stirring the food.
   7. A tablespoon.
   8. A fork.
   9. An eight-ounce, graduated measuring glass.
  10. A bottle of lime water.
  11. A fine-mesh, aluminum strainer.
  12. A square of sterile gauze for straining the food (should be boiled
      for fifteen minutes with the utensils).
  13. One plate, and later a double boiler (14).
  15. The sugar.
  16. The milk.
  17. Ready for the ice box.
  18. Refrigeration.


BOTTLES AND NIPPLES

Public-domain text, read in full here on John Shaqi.

Opening the text

The Mother and Her ChildSadler, William S. (William Samuel)

Science

The Mother and Her Child

Sadler, William S. (William Samuel)

Child care; Infants -- Care; Infants -- Health and hygiene; Pregnancy

In a previous chapter it was found from comparing the analysis of
mother's milk with that of cow's milk, that they widely differed in
the proteins and sugar. The art of so changing cow's milk that it
conforms as nearly as is possible to mother's milk is known as
"modification." Where protein, sugar, and fat are given in proper
amounts, healthy infants get along well; but when either the fats or
proteins are given in excess, or when the digestion of the child is
deranged, there is often no end of mischief.

There are two groups of milk formulas that are useful. First, those in
which the fats and proteins are about the same, known as "whole milk,"
or "straight" milk mixtures; second, those in which the fats are used
in larger proportions than proteins, and known as "top milk"--milk
taken from the upper part of the bottle after the cream has risen. And
since the larger proportion of babies take the lower fats or "whole
milk" formulas, and seem to get along better than the babies who have
the "top milk" formulas, we will first take up the consideration of
the modification of whole milk.


PREPARATION FOR MODIFICATION

To begin with, everything that comes in contact with the preparation
of baby's food must be absolutely clean. The table on which the
articles are placed, and any towel that comes in contact with the
articles or the mother's hands, or those of the nurse, must be
thoroughly scrubbed.

There is only one way to prepare the utensils that are to be used in
making the baby's food, and that is to put them in a large kettle and
allow them to boil hard for fifteen minutes just before they are to
be used. The articles needed are (Fig. 12):

   1. As many bottles as there are feedings in one day.
   2. A nipple for each bottle.
   3. Waxed paper for each bottle top.
   4. Rubber bands for each bottle.
   5. A two-quart pitcher.
   6. A long-handled spoon for stirring the food.
   7. A tablespoon.
   8. A fork.
   9. An eight-ounce, graduated measuring glass.
  10. A bottle of lime water.
  11. A fine-mesh, aluminum strainer.
  12. A square of sterile gauze for straining the food (should be boiled
      for fifteen minutes with the utensils).
  13. One plate, and later a double boiler (14).
  15. The sugar.
  16. The milk.
  17. Ready for the ice box.
  18. Refrigeration.


BOTTLES AND NIPPLES

Public-domain text, read in full here on John Shaqi.

The Mother and Her Child

The Mother and Her Child

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