The child's food should be of the best quality, and prepared with the most scrupulous attention to cleanliness. The milk of the cow is preferable to that of the ass or of the goat, the former of which it is difficult to procure, and the latter having a disagreeable odour. For a child under three months of age, cow's milk should be used as the only food. It should be fresh, and if possible from one cow. When of the ordinary richness, it is to be diluted with an equal quantity of water or thin barley-water. If, however, the first milking can be obtained, which is more watery, and bears a closer resemblance in its chemical composition to human milk, but little dilution will be required. If green and acrid stools make their appearance, accompanied by emaciation and vomiting, the milk must be more diluted, and given less frequently. If the symptoms of indigestion do not yield, milk containing an excess of cream should be used. To procure it, allow fresh milk to stand for two or three hours, and remove the upper third, to which add two or three parts of warm water or barley-water, after having dissolved in it a little sugar of milk. Should this food also disagree, any of the preparations we are about to mention may be prepared and tried. Professor Falkland recommends the following method of preparing milk for infants, as affording a product more nearly like the natural secretion:--'One third of a pint of pure milk is allowed to stand until the cream has risen. The latter is removed, and to the blue milk thus obtained about a square inch of rennet is to be added, and the milk-vessel placed in warm water. In about five minutes the curd will have separated, and the rennet, which may again be repeatedly used, being removed, the whey is carefully poured off, and immediately heated to boiling, to prevent it becoming sour. A further quantity of curd separates, and must be removed by straining through calico. In one-quarter of a pint of this hot whey three-eighths of an ounce of milk sugar are to be dissolved; and this solution, along with the cream removed from the one-third of a pint of milk, must be added to half a pint of new milk. This will constitute the food for an infant from five to eight months old for twelve hours; or, more correctly speaking, it will be one-half of the quantity required for twenty-four hours. It is absolutely necessary that a fresh quantity should be prepared every twelve hours; and it is scarcely necessary to add, that the strictest cleanliness in all the vessels used is indispensable.'