It is also of considerable importance to the patient that he does not gulp the milk as this would cause it to curd into a large cohesive mass of casein, which would be slowly dissolved or acted upon by the gastric juice, and might give rise to distress from indigestion. If, on the other hand, the patient sips the milk slowly, or eats it with a spoon, the curds will be small and flaky particles which even a weak stomach may digest. There are quite a number of persons who like milk, yet whose stomachs do not take to it, and for these a milk cure might be just the thing. It requires often a great deal of ingenuity to devise a plan whereby the obstacle may be overcome. The first step should be to shorten the interval between each meal and lessen the quantity correspondingly; thus to give the patient the milk every hour would imply that he was to take only one-fourth as much at a time as if he took it every four hours. Perhaps the milk would digest more easily if it were first beaten and slightly seasoned with a pinch of salt, or if a little strained gruel were added to mechanically divide the curd. A soda cracker, toasted bread, or the rind of thoroughly baked wheaten bread is an excellent substitute for dividing the cheesy substance of the milk when it gets into the stomach. They should not be soaked or dipped into the milk and eaten together, but eaten dry and thoroughly masticated until the saliva has reduced the bread to a soft pulp, after which a spoonful of milk should be taken and the bread stuff washed down. The saliva serves another useful purpose besides moistening the bread as it changes the starchy substance into sugar. In other cases the milk sours on the stomach, and then some antacid or alkali, like lime water or bicarbonate of soda should be added for several days or until the disposition to lactic fermentation has subsided. If notwithstanding every precaution, waterbrash, heartburn, or a heavy oppressed pain in the stomach occurs, or if sourish, slimy secretions are vomited, the milk cure must be abandoned for something else. Diarrhœal diseases of infants who are fed on cow’s milk are caused, in many instances, by germs or spores that get into the milk from lack of proper cleanliness and from the unavoidable exposure of the fluid to the atmosphere of stables and dairy rooms where the milk is handled before transportation to consumers. To obviate the danger of feeding nurslings with infected milk, and to destroy the vitality of germs which find access to the milk, methods have been devised for _sterilizing_ the milk. This process was first proposed in 1886 by Professor Soxhlet, and has ever since gained favor with the profession; it consists of exposing the milk to a temperature of live steam or boiling water for about forty-five minutes. In New York City there are two reliable firms which sterilize milk at the dairy in the country and ship it to the city.