----------|---------|----------|---------|----------|-------- 10 months | 5 | 41/2 | one | 3/4 | 875 | | | orange | cup | ----------|---------|----------|---------|----------|-------- 11 months | 5 | 5 | one | 1 | 906 | | | orange | cup | ----------|---------|----------|---------|----------|-------- 12 months | 5 | 5 | one | 1 cup | | | | orange | arrowroot| 950 | | | | cracker | ----------|---------|----------|---------|----------|-------- 18 months | 3 | 6 | toast, gravies, baked | | | potato and apple, etc. ----------+---------+----------+---------+----------+-------- Note 1 ounce of whole milk equals 21 calories 1 level tablespoon of cane sugar equals 60 calories 1 level tablespoon of milk sugar equals 45 calories 1 level tablespoon of flour equals 25 calories The juice of 1 average orange equals 75 calories 1 cup of average bouillon equals about 100 calories (This table is calculated on the basis of about 45 calories for each pound of baby weight) TOP-MILK FORMULA Top milk is the upper layer of milk which has been removed after standing a certain number of hours in a milk bottle or any other tall vessel with straight sides. It contains most of the cream and varying amounts of milk. It may be removed by a small cream dipper which holds one ounce, or it may be taken off with a siphon, but it should never be poured off. To obtain seven per cent top milk which is the one most ordinarily used in the preparation of top milk formulas, we take off varying amounts--according to the quality of the milk--which Doctor Holt describes as follows: From a rather poor milk, by removing the upper eleven ounces from a quart, or about one-third the bottle. From a good average milk, by removing the upper sixteen ounces, or one-half the bottle. From a rich Jersey milk, by removing the upper twenty-two ounces, or about two-thirds the bottle. Cream is often spoken of as if it were the fat in milk. It is really the part of the milk which contains most of the fat and is obtained by skimming, after the milk has stood usually for twenty-four hours; this is known as "gravity cream." It is also obtained by an apparatus called a separator; this is known as "centrifugal cream," most of the cream now sold in cities being of this kind. The richness of any cream is indicated by the amount of fat it contains.