They claim that it is worthy of employment in all the disturbances of nutrition in infants, which are accompanied by diarrhea, of no matter what kind. The use of this food has been extended by others to all sorts of conditions including the feeding of healthy infants and the newly born, and good results are claimed for it. To use a food low in sugar and salts and high in protein in the fermentative conditions caused by sugar, is rational. In these conditions the substitution of the dextrin-maltose mixtures for lactose is also good. Not all disturbances of nutrition accompanied by diarrhea, however, are due to the same cause and should not be treated in the same way. No method of feeding can be applicable to both the sick and the well, nor can all babies be given the same food without regard to their individual digestive ability. The main principles of this method of treating intestinal fermentative conditions may be used and, at the same time, the disadvantages of a routine food may be avoided, by applying the modification of milk by the percentage method as given by Moise and Talbot. * * * * * [Sidenote: Sterilizing and Pasteurizing] To sterilize the milk it should be heated to 212 F., that temperature being maintained for ten minutes or longer. Many physicians consider pasteurization the better process. In this the milk is heated to from 150 to 165 F. and kept at that temperature for from twenty to thirty minutes. Boiling produces chemical changes, such as converting the milk-sugar into caramel, etc., while pasteurizing does not. After pasteurization or sterilization, the milk should be quickly cooled to a temperature of 40 F. or lower and kept, until used, in bottles corked with non-absorbent cotton. Sterilized or pasteurized milk does not keep as well as raw milk probably on account of the change in the ferments which destroy bacteria; therefore the baby’s milk should be pasteurized fresh every day. Freeman’s pasteurizer is a very satisfactory and simple device. It consists of a metal pail into which is fitted a rack with a separate cylinder for each bottle. This holds just enough cold water to surround the bottle and keep it from cracking through a sudden change of temperature. The pail, containing a certain amount of water, is placed on the stove, the water is heated to the boiling point, the pail being then removed. The rack of bottles containing the milk preparation, with corks of non-absorbent cotton, is placed in it and the lid applied. The apparatus is placed away from a direct current of air for about forty-five minutes. As the water in the pail cools, the milk in the bottles grows warm until both are at the same temperature. After forty-five minutes, cold water is turned into the pail to cool the bottles rapidly. They are then kept on ice until again warmed ready for use. This is the simplest and best way to pasteurize milk and the expense is small.