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139
access. Warm up sufficient only for each feed as required.
The addition of cream is most valuable when it can be obtained;
without its addition the food would be deficient in fat.
Cream is best obtained by placing a pint of milk in a shallow
pie-dish at night; cover it up and store in a cool place ; carefully
skim in the morning to obtain cream, which must be added
to the fresh milk mixture in the manner described above.
Most dairymen in the district supply fresh cream in very small
quantities (pennyworths) to meet the convenience of those who
cannot afford larger purchases.
The use of cream sold in jars and preserved with boracic
acid should be avoided.
Condensed Milk is a favourite substitute for mother's
milk amongst poorer classes. Unfortunately there are many
kinds of condensed milk sold, which, if diluted according to
directions would lead to starvation of the baby. If condensed
milk be chosen, only the unsweetened whole milk brands
should be used, and then only as a temporary measure to tide
over the period during which it is impossible for the child
to digest cows' milk. Mixtures of condensed milk are generally
deficient in milk fat, and contain an undue proportion of sugar,
which is used in its manufacture. Infants fed for any length
of time upon this material are prone to rickets. If condensed
milk is used its deficiency in milk fat must be remedied by the
addition of a tablespoonful of cream to each bottle
Dried Milk.—Recently a new preparation of cows' milk
has been introduced in the form of dried milk, which is prepared
by passing milk over highly heated cylinders, the result being
a milk powder. The heat employed in the process destroys any
germs, and although it cannot be considered as perfect as
fresh cows' milk it is probable that its use will prove valuable