Caseine 1.5 4.0 • 1.9 Butter 4.4 4.6 1.3 Sugar .... 5.7 3.8 6.3 Ashes 0.5 0.6 ...
Water 88.0 89.0 90.5 The most important difference between cow's milk and woman's milk is the great excess of caseine in the former. The former fluid may, however, be made to resemble the latter in composition in either of the following ways: (1) On gently heating eow's milk, a membrane of caseine forms on the surface; by removing two or three of these mem branes as they form, we can reduce the quantity of caseine to the desired extent; or (2) we may dilute cow's milk with twice its bulk of pure water, and add a little sugar. This food should be administered at a natural temperature (of about 98°) through a sucking-bottle; and as the child grows older, it will soon be able to take natural cow's milk without inconvenience. The nature and importance of the mixture of milk and farinaceous food known as Liebig's soup for children, are described under Sour.
The rules regarding the times, etc, of feeding are similar to those laid down for suckling. Assuming that the infant, whether brought up at the breast or artificially reared, has been safely weaned, we have to consider what rules should be laid down regarding its food subsequently. For some months after weaning, the food should con sist, principally of semi-fluid substances, such as milk thickened with baked flour, or pap, to which a little sugar should be added. Light broths may also be administered, especially in the occasional cases in which milk seems to disagree; and bread and butter may be tried in small quantity. We shall conclude this article with the following "model of a suitable diet for children," which cannot be too strongly impressed upon the minds of all young mothers: " A healthy child, of 2 or 3 years old, commonly awakes hungry and thirsty at five or six o'clock in the morning, sometimes even earlier. Immediately filter awaking, a little bread and sweet milk should be given to it, or (when the child is too young to eat bread) a little bread-pap. The latter should be warm; but
in the former case, the bread may be eaten from the hand, and the milk allowed to be drunk cold, as it is well at this meal to furnish no inducement for eating beyond that of hunger. After eating, the child will generally sleep again for an hour or two; and about nine o'clock it should get its secoud meal, of bread softened in trot water, which latter is to be drained off, and fresh milk and a little sugar added to the bread. Between one and two, the child may have dinner, consisting, at the younger ages, of beef, mutton, or chicken broth (deprived of all fat), and bread. When a sufficient number of teeth are developed to admit of chewing being performed, a little animal food, as chicken, roast, or boiled mutton, or beef, not too much dressed, should be allowed, with a potato or bread, and some fresh, well-dressed vegetable, as turnips or cauliflower. After dinner, some drink will be requisite; and a healthy child requires, and indeed wishes for noth trig but water. Light, fresh table-beer would not be injurious to a child of 4 or 5 years old, but it is unnecessary. Between six and seven o'clock, the child may have its last meal of bread steeped in water, etc., as at nine o'clock in the morning. A healthy child which has been in the open air during the greater part of the day, will be ready for bed shortly after this last supply, and will require nothing more till next morning. Similar regimen and hours may be adopted throughout the whole period of childhood; only as the fourth or fifth gear approaches, giving, for breakfast and supper, bread and milk without water, and either warm or cold, according to the weather orthe child's inclina tion. The supply of food upon first awaking in the morning may also be gradually dis continued, and breakfast be given somewhat earlier.—Op. cit. pp. 80, 81.