Newspaper Page Text
How to
SAVE the
BOTTLE-FED
BABIES
By EUGENE CHRISTIAN, F.S.I).
N EARLY 10,000 children die in the ten leading
American cities from July 1 to September 1 (two
months) of every year. The aggregate population
of these cities is about ten million. According to these
figures, therefore, it is siiown that about 1,000 children
out of every million of city population die In July and
August of every year, before they reach their second
birthduy. From experience I am convinced that mothers,
doctors and nurses In small towns out in the country-
know as little about feeding and caring for children as
do the mothers, doctors and nurses in the large cities.
This being true, it is not unreasonable to assume that
about 1,000 children out of ev ry million population in
the entire United States die every Summer on account
of a lack of knowledge in regard to feeding and caring
lor them. If this is true, then we have a luueral train
of over 00,000 innocent little ones July and August of
INSTRUCTIONS Any Mother Can Read and Understand FOR PREPARING THE MILK
every year who die from stomach and intestinal trouble
alone, which are the most easily controlled and prevent
able of so-called children’s diseases.
Dr. John Mason Knox said in a public lecture in
Washington a short time ago that “300,000 children
die every year in the United States of preventable dis
eases. It is reasonable to assume that nearly, all, or
at least a great majority, of these valuable little lives
could be saved if mothers were taught the simple and
natural laws of infant hygiene, especially infant and
child nutrition.
Food and fresh air are the two things that control
almost wholly the life of children until they are past
two years of age. If the stomach and intestines can be
kept In normal condition the child, like any other little
animal, will thrive even under many adverse condi
tions. The normal and healthy action of the stomach
and alimentary tract depends entirely upon the- child’s
food and drink, therefore child feeding is in truth the
key to child health, and often to child life.
This life saving work among children can be accom
plished by teaching nursing mothers first how to feed
themselves, and, second, if the baby is bottle fed, how to
prepare and modify, or humanize, cow's milk, which is
a very cheap and simple process. This is a thing that
every mother would willingly do for her child if she
knew how.
Volumes have been written upon the subject of infant
feeding. Laborious analyses have been made. Tables
have been compiled. Terms in chemistry have been
severely drawn upon to explain things. The efforts of
all these writers, no doubt, were inspired by the noblest
purposes, nevertheless amid their tables and learned
Milk, and Sugar
Tea spoonsful
Lime water
Teaspoon arub
The Author’* Formula for Preparing
Bottle-Milk for the Fir*t Month’s
Feeding of a Normal Baby-
technicalities the average mother stands bewildered
and must perforce turn back to common sense, experi
ence and motherly instinct. It is here that every
mother should have some knowledge of the chemistry
of common food. She should know something about
selecting and combining such things as are in chemical
harmony. She should know something about the re
quirements of the infant body, and in what particular
respect it differs from that of the adult. If she is
nursing she should know something about what to eat
herself, and the effect her own food will have upon her
child.
Every mother should endeavor to' feed herself so as
to nourish her baby from the breast, if possible, but
where this cannot be done and artificial feeding becomes
necessary, then the preparation of baby food becomes
of great importance. Cow’s milk, of course, is the logi
cal substitute for mother’s milk, but taken whole or
natural, it is too high in proteids and too low in sugar;
therefore, in order to make a healthy baby food it must
be modified according to the requirements of the infant
body. The nurse or mother should prepare an amount
sufficient for only one day’s supply at a time, after the
following formula:
Cream 2 oz.
Milk 2 oz.
Water 15 oz.
Milk sugar 4 level teaspoonfuls
Lime water 2 teaspoonfuls, or % oz.
This should be thoroughly mixed, placed in the bottle
and set in warm water until it is brought to the tem
perature of breast milk. The above formula can be
used during the first month of baby’s life.
The baby should be given the first day five to six
feedings of about 1 ounce, at intervals of three to four
hours apart; the second day, seven to eight feedings;
third to the tenth day, nine to twelve feedings, of not
more than 1 ounce at a time, two to two and one-half
hours apart. During the second, third and fourth
weeks it can be given about ten feedings a day, and
from two to two and one-half ounces at each feeding.
The formula for the second and third months should
contain more cream and a fraction less milk and a
slight increase of milk sugar, and it should be fed seven
or eight times a day, ranging from three to four ounces
at a feeding.
The formula for the fifth td the twelfth mouth should
be about as follows:
Cream 6 to 8 oz.
Milk 2 to 3 oz.
Water 10 o2.
Milk sugar 5 to 6 teaspoonfuls
Lime water 2 to 3 teaspoonfuls
Amount and frequency of feedings should be about
as follows:
Fourth, fifth and sixth month, five to six feedings a
day, four to six ounces at each feeding.
Seventh, eighth and ninth month, about five feedings
a day, and six to seven ounces at a feeding.
Tenth, eleventh and twelfth month, five feedings a
day, and from six to eight ounces at'each feeding.
Mothers should be extremely careful to get pure
milk. This is of primary importance. The milk sugar
a»d lime water can be purchased at any first-class drug
store. The mother should exercise careful vigilance
and judgment, especially in reference to the quantity
given at each feeding, and the frequency. The moment
the child shows symptoms of over-feeding, the quantity
of cream and the amount of milk should be reduced; in
fact, it is healthful, and often necessary to allow the
child an opportunity to get hungry. The digestion of
many a baby is totally ruined by continuous feeding,
which is often done out of motherly sympathy or mere
ly to keep baby quiet.
How to Select THE
T HE selection of a suitable tooth brush requires
care. Some brushes, as tound In the shops, are
badly constructed, partly on account ot their
shape and partly on account of their mechanical make
up. The bristles should be fairly stiff, and hot too
close together. Each bundle of bristles, should termi
nate in a pointed cone. ISruslies with large, straight
surfaces and extreme length of bristles should not-be
used; tney do not conform to the curvature of the
dental arciie... The bristles must be carefully mounted
with cement or wire to the bony handle.
Carelessly mounted bristles are prone to become
disengaged from the bundles, and they may lodge in
the soft tissues of the mouth and pharynx, or they
may be swallowed and then give rise to serious dis
turbances.
Bristles of tootli brushes have lodged in the appen
dix and have caused serious complications. To reach
all the accessible surfaces of the teeth, a tuft of large
bristles near the tip of the brush is essential The
handle should have a definite curve, so as to make the
use of the brush effective. The brush should be of
medium size. Brushes which are too large simply fill
up the mouth and prevent sufficient freedom of action
properly to cleanse tile teeth.
Most persons are in the habit of selecting ssft
brushes, claiming that a stiff brush endangers their
gums and makes them bleed. In most cases it will bo
found (hat the bleeding is due to accumulations of
RIGHT TOOTH-BRUSH and Care for It
tartar and to a lost resistance of the mucous lining ot
the mouth.
if the gums are in good condition and a tairly stiff
brush is allowed to soak for a few minute , in water,
the gums may be thoroughly brushed with it without
causing damage or discomfort. After using the nrusn
it should tie thoroughly washed and a tew taps given
on the handle close to the bristles to remove particles
of food and moisture from it.
The correct use of the tooth brush has to be ac
qutred by practice. There are right and wrong ways
of brushing the teeth. The object in usmg the brush
is to reach all accessible surfaces of the teeth.
In brushing the external surfaces of the teeth, the
latter should be brought together in front, and the_
brush moved up and down with a slight rotary mo
lion. The mouth is now opened am the grinding sur
faces of the bicuspids and molars are brushed from
before backward and from left to right. Then the
inner surfaces of the teeth are cleansed in the same
manner, the brush being held in the whole hand and
not between the fingers
The gums, the inner surface of the cheeks and the
surface of l lie tongue should also be lightly brushed.
The gums should receive additional attention by light-
Ij massaging with the wet finger tips, employing a
rotary movement. This procedure stimulates the
tissues, creating an increased influx of nourishing
blood in these regions. It is of great importance while
the brushing is going on to have the moutih partially i
filled with water or the mouth-wash solution, so as to
take up immediately the products of the Drushing.
To reach the difficult spaces, toothpicks and floss
silk are ot great benefit. Toothpicks are made prin
cipally ot quills, celluloid, none, tortoise shell, metal,
wood, etc Quill and, very recently, celluloid tooth
picks. are preferable over any other kind. Metal picks
especially should be avoided. The wooden picks, un
less carefully made and polished, are often injurious
to the soft tissues. Small slivers may penetrate be
tween the root ot the tooth and the gum and injure
the latter
The loss ot many teeth has Deeu caused oy splinters
ot wooden toothpicks forcing their way Detween the
teeth Floss silk and small rubber bands are also ex
tremely serviceable tor the removal ol tood particles
and sticky adhesions lodged Detween the teeth. Waxed
floss silk, which is especially intended lor dental pur
poses, may uow he obtained from the manuiacturers
of surgical dressings.
X’liis dental doss is wound upon fiat metai spools
or preserved in aseptic glass containers, and it de
serves to oe highly recommended in conjunction with
a proper orusn and the various mouth cosmetics. Floss
silk may oe conveniently carried about in the vest
pocket Rubber oands are easily procured but they
are not as cleanly as the dental Boss preserved in
small vials
Why You Will Fall
Faster in New York
Than in New Orleans
I F a person should fall from a three-story
building in New York he would strike the
sidewalk much sooner than he would if
he tell the same height in New Orleans. This
is because the torce of gravity decreases as
the equator Is approached. A man at the
Cape of Good Hope would fall faster than a
man at Morocco, foi the same reason, but
the difference in gravity, while quite pro
nounced and unmistakable, is not so great
that it would nave much effect in lessening
the injuries resulting from the fall nearest,
or even on the equator
In fact, experiments have shown that an
object will not fall with the same velocity in
hardly any two places. But out of all this
these same experiments show that the force
ot gravity really becomes less and less as
we approach the equator.
The rifle test has been used to prove this.
This test consisted of holding a rifle ex
actly horizontally and firing it, lb feet Trom
the ground. The bullet struck the ground
at a distance ol 1,000 feet. The bullet had
a velocity of a thousand feet a second, as
it was one second traveling the thousand
feet before u struck the ground. The same
rifle with the same sized charge in the cart
ridge, held in the same manner, 16 feet from
the ground at New Orleans, was fired and
the bullet traveled 1,600 feet, or 60'.’ fee
further than in New York, and it was a sec
ond and a half In striking, therefore proving
that the force of gravity was not as great
at New Orleans, or so much near the
equator.
Here the lessening torce of gravity as on
nears the equator gives the rifle a longer
range. While there is no place where the
force of gravity is two-thirds less than it
is at any other place, there is really enough
difference to be noted by means of'these
experiments and to show a marked change
in the range ol rifles.
Why SHERBET Is Colder
Than ICE CREAM
I F you have ever eaten n combination of ice
cream which has a centre of sherbet you
have probably noticed how, the moment
you take a mouthful of the sherbet, it seems
twice as cold to your mouth, how it will seek
out the sensitive spots in your teeth and
make you jump. Sherbet is really much
colder than ice cream.
But why? It takes no more cold to freeze
sherbet than it does ice cream—indeed, It
requires less. Tlui water is not any coldei
than the cream to begin with; generally it
is not as cold, for the cream has been put
in the refrigerator to keep it sweet T et
there is not the shadow of doubt as to which
is the colder, although opinions are divided
on the question as to which is the most
toothsome.
The reason is that ice cream is not really
frozen at all; that is. the cream itself is not.
Cream, as is well knm\n, is that part of milk
which (usually after standing or by special
separator processes) has become partly
separated from the rest of the milk because
it contains a large proportion of globules ot
fat and therefore is lighter. There are sev
eral other constituents of milk, for it is a
highly complicated product, but to all intents
and purposes it may be said that cream is
principally the butter fat of milk in the form
of globules of fair size suspended in an al
most clear fluid. These tat globules are pro
tected from the action of the serum by the
casing which makes them globules, and it is
this which keeps the fat within from any
injury from the serum. Sweet butter, as is
well known, is made from sour cream, but the
acidity is not in-the globules of butter fat,
but in the liquid in which they are sus
pended.
In exactly the same way, ice cream when
it is made of cream, which is not always the
case does not reach the same pitch of cold
as sherbet, for the casing of the globules
and the natural character of fat renders it
less susceptible to frost. It takes many de-
jrees more cold to freeze fat than it does
iny of the materials that go into the making
jf sherbet. Ice cream, made of pure cream,
noreover, never gets “brick” harn, and that
which has a larger proportion of cream than
customarily is often served as "French ice
cream ” It will be recalled—especially by
cream it win
bous. keepers who freeze their own supply— \
Uow much more rapidly this melts than ,
much of the commercial ice cream. Many j
States require a certain standard ot ice ^
cream, just as they do ol milk, but this does j
not prevent the addition of perfectly harm- 1
less mixtures which have the effect of caus
ing the ice cream to freeze harder, rendering
it more convenient for sale, while at th-
same time acting as an additional safeguard
against spoiling. So. to use a paradox, warm \
ice cream is usually tlie best ice cream )
not necessarily ’the costliest nor the best ■
flavored, but, as, a rule, bolding the greatest
percentage of butter fat.
Sherbet, however, is certainly a cooling (
dessert, or dish, much more cooling than j
ice cream, especially as the butter tats in
the He cream actually add to the fuel ot the
body in a slight degree after and during di
gestion and for many people it may be even
better than ice cream. For little folks, the
extreme coldness may be harmful to tlieir
little stomachs owing to the sudden change
of temperature it affords.
YOU MIGHT TRY-
Coffee Stains.
C OFFEE stains may be removed oy brushing ihe spot with pure glyce
rine Rinse in lukewarm water and press on the wrong side. This
will not injure the most delicate material.
Tp Remove Paint.
E QUAL parts of ammonia and turpentine will take paint out of clothing
no matter how nard or dry it may be. Saturate the spot two or three
times and then wash out in soap-suds
/
Packing Bottles.
W HEN packing necessary bottles of liquids for a journey, place them
in an old shoe stuffed with paper or cotton. They are less likely
to get broken, and if they are the shoe will absorb nearly all ol the
contents and thereby save the clothing from serious injury.
Removing Stove Polish.
T O prevent stove polish sticking to the hands while polishing a stove,
first rub the hands thoroughly with soap and allow it to dry. The
polish will then wash off without any trouble.
Dishes on Ice.
T O prevent a plate from slipping when you set it on a cake of ice in
the refrigerator, place an ordinary rubber ring, such as go with fruit
jars, under the plate.
I
How STAMPS Should Be Enclosed IN
T is actually astonishing the number of
persons, and even those who are in busi
ness. who do not know how to properly
enclose a postage stamp in a letter
•The stamp is enclosed to bring an im
mediate reply, and the intention of the
writer 'is good, but many times he is the
cause of no little annoyance at the other
end of the line.
When a busy man opens a letter and finds
a stamp pasted tightly to the sheet he is
excused if he happens to think something un
becoming to a gentleman. The letter is
olten unanswered, the stamp wasted, or the
party's time taken in removing the stamp
and applying paste to hold it on the envelope
sent containing the reply
This is one way to enclose a stamp:
Moisten a spot about the size of a pea iu
the centre of the stamp and press it to a
blank place on the letter sheet. When the
party addressed removes the stamp he can
lift it from any edge, and that will cause the
A—Wrong Way to Moisten Stamp (Black Portion), a* Corner Will Tear
Off. B—Right Way ao Moisten Stamp (Black Portion), as It Will
Come Off Without Tearing When Edge Is Lifted. C—Cut Slits in
Why We NEED NOT
SNEEZE in Church
E VERY one who attends church or goes
to the theatre- or other place where
people are assembled, knows how em
barrassing it is to have to sneeze with the
usual unpleasant sounds that accompany such
an outburst of our real nature. Such may
very easily be avoided, by thinking quickly
and following a simple little rule which will
save us much annoyance.
When -the feeling comes over us which
always precedes a sneeze, all we have to do
js to lay our finger across the upper lip di
rectly beneath the nose and press firmly upon
the lip for a few seconds.
The sneeze will leave without making itself
heard.
The same result can be obtained by laying
the finger across the lower lip just above the
chin and pressing rather firmly for a few
moments.
Either of these acts will not attract the
attention of any person, and in almost every
instance the person will be saved the annoy
ance of disturbing the entire audience.
LETTERS
centre to release Instantly without injury to
the bit of paper. If one corner is pasted
down it often tears in removing, and accord
ing to the ruling of the department, the post
age stamp is worthless if any portion is torn
or cut away.
Try the scheme. It is worth dollars, even
if it is only a two-cent stamp.
Still another way to enclose a single stamp,
or two or three stamps, in Tact, Is to cut a
little slit in the corner of the letter, taking
pains that this is not done where it will be
folded ds the letter is made ready to go in
the envelope. If the slits are inside as shown
in the accompanying illustration, the stamps
can be tucked in and will remain safely in
that position unless the slits are cut too
large.
But for a large number.of stamps it is far
better to put them in a small envelope, which
is enclosed in the envelope containiu,? the
letter.
The physiological reason for this seeming
ly curious interference in nature is quite in
teresting, although but few- stop to reason why
in this as in many other things.
The internal surface of the nasal passages
are covered by a very delicate and sensitive
mucous membrane. Their surface is quite
extensive, following as they do all the in
equalities produced by the curved spongy
bones of the nose.
Only the upper portion is the seat of smell,
as that part only receives branches from the
first pair of cranial nervds, or the nerve known
as the olfactory nerve, which is the one of
smell.
The distribution of this nerve, in the form
of an intricate network, is upon the two
upper spongy bones.
The olfactory nerve itself does not issue
from the skull, but rests upon a this facial
bone which separates it from the cavity of
the nose; and the many branches which pro
ceed trom it pass through this bone by means
of numerous small openings.
The many nerves which ramify over the
lower portions of the delicate nasal mem
brane, and which endow it with sensibility to
touch and pain, are branches of what Is known
as the fifth pair of nerves.
An irritation from several causes applied
to the parts where this nerve is distributed
occasions sneezing, which is a spasmodic
contraction of the diaphragm, which result”
in the expulsion of the irritating cause.
The pressure described above simply ai
rests the irritation, and the sensation dies
without the outburst of air which produces
the unpleasant sound. It is like arresting a
current of electricity by crossed wires or
some outside influence.
There are times when this method does
not work, but they are rare and generally
due to the fact that the pressure is not ap
plied soon enough. Nearly everyone has a
warning of several moments that they are
about to sneeze. If the pressure is instantly
applied the sneeze is generally suppressed,
otherwise it may be too late.
This does not mean that every sneeze
should be suppressed. Only do this when
in church or theatre or some such place
To sneeze, aside from the sneeze caused bv
a cold, is natural and affords a relief to the
nasal passages from dust. -