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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. -