Maternal and child welfare manual : pre-natal care, infant welfare, care of the pre-school child, immunization / [compiled by Victorian Department of Public Health];Cherub baby book

TVTOST important of all the shoes worn throughout a life-time are those first few pairs, which either start young feet developing along sound, healthy lines or lay the foundations for an infinite variety of foot ailments that often do not reveal themselves until long after their primary cause has been forgotten. In recent years CHERUB SHOES PTY. LTD. have spared neither trouble nor expense to discover exactly the best way to meet the needs of these young feet. The result is now seen in a succession of scientifically correct ranges of shoes which leave no doubt that the first pairs can be the right pairs.

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PRE-NATAL CARE ... INFANT WELFARE ... CARE OF THE PRE-SCHOOL CHILD ... IMMUNIZATION

In presenting this issue of this publication, Cherub Shoes Pty. Ltd. gratefully acknowledge the practical help and assistance extended to them by the Maternal and Infant Welfare Division of the Victorian Department of Public Health. Needless to say, the information given in the following pages is comprehensive and completely authoritative. This copy comes to you with best wishes and compliments from Cherub Shoes Pty. Ltd., 597-603 Church Street, Richmond, Victoria.

Here . . . there . . . everywhere ... on the go from morning ’til bedtime. Such a life calls for shoes that fill the bill for endurance, safe comfort and long lasting appearance ... it calls for Cherub Shoes —

Healthy babies are happy babies, and for a mother to have a healthy babe, she should take adequate care of her own health in the pre-natal period.

Pregnancy should be one of the happiest periods in a woman’s life, and the prospective mother should not be regarded as a semi-invalid. If she follows the advice of her doctor and leads a healthy normal life, she has no reason to worry about having her bab.y

The natural period of pregnancy is 280 days, and a simple method of calculating the probable date of the baby’s arrival is to take the date on which the last menstrual period began, add seven days and nine calendar months.

The doctor should be consulted as soon as there is any reason to think that pregnancy has commenced. This will enable the doctor to ascertain whether the expectant mother is in good health and her condition normal.

Sometimes if the mother is feeling well her first visit to the doctor is delayed. She should realise how important pre-natal care, from the earliest days, is for both her own and her babe’s good health.

The prospective mother’s teeth are very important, and her doctor will recommend dental attention if necessary. Great demands are made on the lime salts in the mother’s system, as these are not only used to nourish the teeth, but for the building of the bone and muscle of the coming babe. Because of this, careful attention should be paid to the teeth of the mother, and any necessary fillings done. Extractions should not be made unless allowed by the doctor.

The doctor will examine the urine once a month, and later, once a fortnight, to determine the condition of the kidneys. A specimen should be taken to the doctor on the first visit. It should be cleanly collected and taken in a perfectly clean medicine bottle, securely corked.

Frequency often occurs because of pressure, but it may indicate kidney trouble, so it is necessary to report such a condition to the doctor.

Other essentials for the maintenance to the expectant mother’s good health are:

FRESH AIR.—The developing babe needs a good supply of oxygen, which comes through the mother, therefore she should spend as much time as possible out of doors. She should avoid crowded and badly ventilated rooms.

When sleeping and resting she should be either out of doors or in a room with open windows.

EXERCISE.—Walking is essential, whatever the weather, provided the mother’s clothing is suitable. If the mother is fond of sport, she should consult her doctor about continuing it.

Regular housework is good, but violent exercise should be avoided, and climbing of ladders, and stretching up to high places, is not advisable. Heavy tasks, such as “spring cleaning”, should be avoided. No exercise should be carried on to the point of fatigue. There are special exercises for the expectant mother, but these may only be done if permitted by her own doctor.

REST.—Is essential for the prospective mother. She should alternate her exercise and rest, and should lie down, or sit down, with her feet higher than her hips for at least half an hour each day. Later in her pregnancy, a high kitchen stool will be a help in assisting her to rest while doing sortie of her ordinary household tasks, preparing meals, &c. During the last few weeks, it will be necessary for her to have frequent rests, with her feet up, especially after meals, after exercise, and if any feeling of fatigue.

SLEEP.—The prospective mother needs at least eight hours’ sleep every night. At times she may suffer from some degree of sleeplessness. If the trouble is severe, she should see her doctor at once, but sometimes it is due to lack of lime salts. Additional milk, cheese, and green leafy vegetables in her diet will relieve the condition. A heavy evening meal should be avoided. Other means of helping the expectant mother to sleep are to take a warm bath or shower at bed-time, to have more fresh air in her sleeping quarters, to drink a glass of water and milk with a little grated nutmeg, to practise deep breathing after lying down in bed, to use a firmer mattress, with small pillows to tuck in to body curves for support. Sometimes, reading a quietly-enjoyable book for half an hour after retiring, provided the bed-side lamp shows a suitable light, will induce sleep. The expectant mother should avoid emotional disturbances as far as possible. Pits of worry, anxiety, and temper are all harmful. The other members of the household must realise their responsibility to the coming babe, and protect the mother as much as they can.

DIET.—Is very important. The expectant mother should follow her doctor’s instructions. Diet leaflet No. 1A will help her to plan a suitable dietary for herself. She should drink plenty of water. Alcohol must be avoided. Highly-seasoned and rich foods should not be taken.

The diet should include eggs, milk, cheese, butter, wholegrain cereals, and wholemeal bread, vegetables, fruit.

CLOTHING.—Should be attractive, light, and comfortable, according to the season. Any weight should be from the shoulders. Tight bands at waist and knees should be avoided. A good well-fitting corset or a suitable abdominal belt should be worn. Corsets and belts should always be fastened from below upwards. The brassiere should not be tight, but a support is desirable. One of the “up-lift” type, or a specially made maternity brassiere may prove suitable. Garters and tight bands may cause varicose veins and swellings, so must not be worn.

Shoes should be strong and well-fitting, with low heels for comfort The broad military type of heel will give the foot and ankle the best support. High heels are dangerous and cause backache and falls. A change from different heights of heels should be gradual, the aim being to have all the footwear (including slippers) of the expectant mother with heels of uniform height.

BATHING.—It is most important for the expectant mother to have a daily bath, sponge, or shower. If she is used to cold showers her doctor should be consulted as to their continuance. Otherwise, warm water should be used. Hot baths are not advised. Bathing is necessary to keep the skin pores in good condition, as the skin is an important organ for the elimination of waste products from the body. It should be followed by a brisk rub down with a “roughish” towel, for tonic effect. Baths should not be taken after the seventh month without the doctor’s permission, but daily sponge or showers must be continued.

BREAST FEEDING.—Breast-fed babies are best fed babies, and the doctor will advise the prospective mother re CAR OF THE BREASTS Pressure causes depressed nipples, so avoid tight clothing. Sponge the breasts daily, recove any secretions with a soft new toothbrush, which must not be used for any other purpose, and dry briskly and thoroughly with an absorbent twoel.

The nipples should be moved gently between thumb and finger. If they are soft, dab with methylated spirit, but if they tend to crack, rub with lanoline or olive oil. Inverted nipples should be drawn out daily and massaged gently between finger and thumb.

If the breasts are inclined to be soft and flabby, the expectant mother may be advised to bathe the breasts daily with hot and cold water alternately, always finishing with cold. This will stimulate tfie blood supply and improve the muscle tone. Gentle massage is sometimes advised, but only under the supervision of a skilled person.

The expectant mother will probably feel better than at any other time of her life, but a few minor troubles may develop as time goes on.

(a) Regular Habits.—Practise the “same time daily” habit—regular times for evacuation should be established.

(b) Sufficient Fluid.—Water is best, taken between or just before meals, six to eight glasses daily.

(c) Diet.—(See leaflet 1A.) Greens, salad vegetables, and fruit, both dried and raw, as well as wholegrain cereals, oatcake, &c., all assist.

A laxative fruit mixture may be taken: Mince and mix a quarter of a pound each of prunes, raisins, figs, and dates, one and a half ounces treacle, and two ounces of Confection of Senna. Dose: One or two teaspoonfuls daily.

One tablespoonful of treacle followed by a drink of hot water on rising is often helpful.

Fresh air and exercise also aid in correcting constipation. Avoid strong aperients.

2. MORNING SICKNESS.—If this condition persists, the doctor should be consulted.

(b) A cup of weak tea, with a dry biscuit, OR a cup of hot Vegemite or Marmite, with a dry biscuit, OR a cup of milk with a pinch of baking soda, OR a glass of tomato juice, OR a lemon or orange drink, with glucose, OR the juice of a lemon or orange with glucose, taken half an hour before rising, will often relieve.

(c) If it recurs, a whole clove, or a peppermint lolly, or a piece of glucose barley sugar held in the mouth will often help.

(d) If vomiting occurs, the expectant mother should wait a few minutes and then eat again, as morning sickness is not the sign of a gastric upset.

(e) Rest before meals, and eat slowly at more frequent intervals. Light meals four times daily are often more easily retained than three heavier meals.

(f) Meals should be taken dry. Drinks should be taken between meals rather than with them.

3. HEADACHES.—If severe and persistent the doctor must be consulted. Relief may be obtained by more fresh air, and sunshine when possible, exercise in the open air stopping short of fatigue, correct diet, avoidance of constipation, of mental anxiety and worry, and also of eye strain. Reading and sewing must be done in a good light, and the eyes should be rested frequently by lifting them from the book or sewing and looking at a faraway object. If the expectant mother has to wear glasses, her doctor will probably advise her to have her sight tested again shortly after the baby’s arrival.

4. HAEMORRHOIDS.—A doctor should be consulted. Constipation should be avoided; the area kept thoroughly clean; hot foments applied to relieve pain.

5. VARICOSE VEINS.—A doctor should be consulted. The feet should be raised higher than the hips while resting. Elevate the feet and legs whenever possible during the day. The doctor will probably advise an elastic stocking or a crepe bandage, which must be correctly applied.

THE DOCTOR SHOULD BE CONSULTED AT ONCE if any of the following symptoms occur:—

The maintenance of good halth in both mother and babe depends to a great extent on the diet of the mother in both the prenatal and the unrsing period.

A correct diet for the expectant mother would contain essential foods in adequate amounts, unless specially ordered otherwise Fruit is an rmponan, by her doctor. These are suggested amounts

Meat.—One or two servings daily, unless ordered otherwise by the doctor. Liver or kidneys once weekly. Pish once a week, if possible. If fish i& unprocurable, iodised table salt can be used with savoury dishes.

Vegetables.—One serving of potatoes)—at least 2 tablespoonfuls; and 1 serving of green leafy vegetable (e.g., silver beet, spinach, cabbage, young turnip tops, young beetroot tops, Brussels sprouts); and 1 serving of root vegetables, coloured if possible (e.g., carrots, swedes, &c.).

Salad vegetables are also necessary daily (e.g., lettuce, celery, tomatoes, cress,' parsley).

Fruit.—Three pieces daily, including 1 orange or 1 tomato (in season), also one serving of stewed fruit.

Wholemeal Cereal.—One serving of oatmeal or wheatmeal porridge, and wholemeal bread. NO white bread, if wholemeal bread obtainable.

Water.— Plenty of water should be taken during the day. (At least three glassfuls, in addition to other drinks.)

These basic foods supply the necessary constituents of a good well-balanced diet.

clude the basic foods as above, the amount depending on her size or appetite. , .

(c) The diet should include foods of sufficient bulk (e.g., wholegrain cereals, fruit, and vegetables), in order to assist regular bowel actions.

(d) The diet should be plain, nourishing, and palatable. Twice cooked, and highly seasoned dishes should be avoided. Over-eating should be avoided, but hunger should be appeased.

Oatmeal porridge with wheatgerm, sugar or treacle, and milk. Stewed fruit as an alternative, with wheatgerm and milk (particularly in hot weather).

Orange juice. Bread and butter or home-made wholemeal biscuit. Lemon drink if oranges unprocurable. Glass of water.

Sweets.—Stewed fruit and custard; light puddings with custard sauce; fruit sponge with custard.

Lettuce, tomato, apple, celery, carrot, orange, beetroot. &c., in season, can be included. One tablespoonful potato, with chopped parsley.

Sweets.—Fruit and junket, milk jelly, fresh fruit jelly, or fresh fruit with glass of milk to drink.

Wholemeal bread, wholemeal biscuits, or oatcake with butter, ana witn addition of honey, treacle, or jam if desired.

Glass of milk or cocoa, or similar food preparations with milk. Wheat-germ or wholemeal biscuit.

It has recently been discovered that if a mother has German measles in the early months of pregnancy her baby may be adversely affected and show certain malformations.

It is therefore important for any pregnant woman, who comes in contact with the disease to notify her Infant Welfare Sister or doctor immediately, in order that preventive measures may be undertaken.

The expectant mother will find that she is able to live her normal life to a great extent, especially during the early months, and, as sunlight and fresh air are of paramount importance to her now. both for her own health and for that of the coming babe, she should try to take most of her rest and exercise out of doors.

Physical discomfort makes exercise more or less of an effort later on, so that frequent rests are necessary, and at no time should the expectant mother take part in any violent exercise or make “jerky” movements.

The type of exercise taken will depend on the home conditions and circumstances of the mother, and also on the amount and type of exercise to which she is accustomed. If she has been in the habit of playing games she should consult her doctor as to the advisability of continuing with them during the early months.

Light housework is beneficial, as long as the expectant mother does not become fatigued. Walking is splendid exercise, and for as long as possible the expectant mother should go for a brisk walk each day, whatever the weather, provided her clothing is suitable and good strong walking shoes are worn. To take exercise out-of-doors is good; the fresh air supplies both mother and baby with oxygen, the mother’s muscles remain supple, her appetite is improved, and she will feel brighter. Remember that the expectant mother must not become overtired with any exercise.

Some expectant mothers may be unable to obtain sufficient exercise through walking, housework, or games, or their daily occupation may mean that some muscles are over-exercised and others not exercised much at all. For such cases, there are special exercises which can be done daily, but must be approved by the doctor before being commenced. For these exercises a bathing suit or a singlet and bloomers and flat-heeled slippers or socks are suitable attire. The exercises should be done in a well-ventilated room near an open window or on a sheltered verandah.

It is very important that the expectant mother should relax all the muscles completely after each exercise. Those done lying down should be followed by complete relaxation in a comfortable position.

Deep breathing: may be done before rising. Throw off the bedclothes, stretch out to the fullest extent while lying on your back. Take a deep breath, inhaling slowly through the nostrils until the lungs are filled w’ith air, then exhale slowly until the lungs are empty.

a. Lie with knees bent and separated, hand on abdomen, contract abdominal musicles away from hand, thus flattening back. Relax.

Lie flat, raise left hand and let drop. Raise right hand and let drop. Then bend left knee and relax, allowing foot to slide down. Repeat with right knee. Rest.

This is a good exercise to be used before and up to the fourteenth week of pregnancy.

Place flat pillow on mat on floor, kneel down with knees fairly close to pillow, bend forward and rest head and chest on pillow, tinning face to one side, and fold arms above head. Keep buttocks elevated.

These exercises are beneficial to the abdominal muscles and the internal organs, thus helping the mother to a normal, natural confinement.

Exercises must not be done when the expectant mother is weary or fatigued. If, after the exercises, she feels sick or less well than she did, she should discontinue them until she has consulted her doctor. The deep breathing can be practised at any time through the day, while she is about her duties or while out walking.

The morning bath (if allowed), shower, or sponge should be taken after doing the exercises. If the weather is warm enough, it should be followed by splashing cold water on face, neck, and chest, the skin being rubbed briskly until it glows, using a roughish bath towel.

There are certain simple exercises which may be commenced very soon -after child-birth, if the doctor approves. Such exercises are important in restoring the figure, preventing backache, assisting the bodily functions generally, including the establishment of the breast milk supply.

Exercises should be done every day, four times each exercise, for at least three months.

The exercises given below may be commenced from the first to fourth day after delivery (except in cases of sutures). .

b. One hand on abdomen. Breathe in, breathe out, contracting abdomen away from hand.

c. Hands at waist. Breathe in and breathe out, tightening waist away from the hands.

of practical shoemakers have made only children’s shoes in the Cherub factories and this long period of specialisation is reflected in their products. Well over forty years’ experience stands behind every pair of Cherub Shoes.

Lying prone, cross legs. Stretch down and relax. Alternate legs on top. EXERCISE 4

These exercises, with the breast feeding of the babe, and the following of the ordinary rules of health and hygiene, with a well-balanced, satisfying diet, will assist the mother to regain her normal figure and will go far to ensure good health for her and her baby.

The expectant mother will probably be able to wear her usual clothes for about the first four months, but after that figure changes make clothing adjustments necessary.

Frocks should be light in weight, attractive, and comfortable. Any weight should be from the shoulders, and tight waistbands must be avoided. There are attractive styles specially designed for the expectant mother, and papet patterns are available. N.B.—Consult your Infant Welfare Sister regarding any necessary patterns.

Panties should be worn, rather than bloomers, so as to avoid tight bands above the knees, which frequently aggravate any tendency towards varicose veins. Garters should not be worn for the same reason. Suspenders or stocking supports should be attached to the girdle, or to garments hung from the shoulders.

If the abdominal muscles are strong a girdle or belt may not be necessary, but the prospective maternity corset or belt, especially after the fifth mother is often more comfortable with a month. This belt or corset should always be put on while the mother is lying flat on her bed, fastening from below upwards. If corsets are not available, paper patterns of* suitable girdles are obtainable, and these can be easily made at home.

Two designs for such girdles are shown on this page and the pattern of Design No. 1 may next page and the pattern of Design No. 1 may Design No. 1 be obtained from your Infant Welfare Sister.

attached to the lower edge, crossed at back and front, and adjusted by the use of safety pins as shown.

Desgn No. 2 is a straight binder darted for added comfort, where indicated, and fastened at side front with safety pins. Shoulder straps and suspenders are also attached as in Design No. 1.

At the sixth month of pregnancy, the waist measure is much the same as it wall be just after baby’s birth, so that the frocks to be worn during the first month after baby’s arrival may be fitted at this time. With correct treatment and exercise, and the breast feeding of the babe, the mother’s abdominal muscles should soon regain their strength and tone, so that shortly after the first month the mother should be able to wear her usual clothes.

As soon as breast changes are observed, the prospective mother will find a well-fitting brassiere a great comfort. One of the “uplift” type will give support without pressure on breasts or nipples. The brassiere should also be fastened fro mbelow upwards, and if fastening in front, can be worn during the nursing period also.

Shoes should be well-fitting, with low or medium heels, and if the mother has been in the habit of wearing high heels the change to low heels should be gradual. Shoes and slippers should all have heels of the same height.

Infants’ garments should be comfortable, light, warm, porous to allow ventilation, non-irritating to the babe’s sensitive skin, easy to make, and easy to launder, and should allow room for the rapid growth of the child.

When planning the layette, there are certain points which the mother should consider-—

1. Number of garments: As the babe grows rapidly, a minimum number should be chosen, but there must be sufficient to allow necessary laundering. The usual minimum number is three of each—

In addition, three singlets are essential, but four or five are advisable, one shawl, one or two “bunny” rugs, three flannel squares or .modesties, three binders—strips of flannel, or soft old linen, about 5 inches wide, and 36 inches long—one carrying coat, one or twoⁱ bonnets, if desired, and for cold weather, two pairs of bootees. Bibs will be necessary later on to protect the front of frocks.

The mother may find it heloful to know the approximate quantities of materials needed for this minimum layette, and the following will act as a guide:—

2 For hot climate, frocks of cotton or silk are required. Little light wool jackets, for cool changes in weather, to be provided. No petticoats are necessary. Cotton or silk vests for summer and two-ply wool or wool and silk for winter. Nights may be cold, so warmer nightgowns should be provided.

In winter, or in cold climates, nightgowns of warm material, and day-gowns of light woollen material, or knitted frocks, under which a petticoat of silk, cotton, or fine “Baby” flannel, may be worn, are suitable. Petticoats may be dispensed with, except under hand-knitted frocks, when either a silk or cotton undervest or petticoat is necessary to prevent the wind from blowing through and Chilling the baby’s skin.

Napkins are made from material 27-36 inches wide. If the narrower material is used they should not be exactly square, but are better made slightly oblong, e.g., 27 by 30 inches or 30 by 33 inches. If material 36 inches wide is chosen, the napkins should be square. Good quality hospital gauze makes very soft, very absorbent napkins, and is quickly laundered and dried. It also wears well. Napkins should be of double gauze, and two yards make one napkin. When stitching round the edge of the gauze,

the material should be stretched in the machine, so that the thread will not draw the edge up. .

Good quality flannelette, or winceyette, is suitable, and white towelling may also be used for napkins.

Flannel napkins may be made from 28-inch wide flannel, and 2| yards make three. They should have single herringboned hems where there is no selvedge. When the baby is two or three months old the flannel squares may be made into modesties, the following diagram shows how this may be done:

As the diagram shows, the modesties are cut on the diagonal of the napkin, and are double between the legs, as shown by the dotted lines. The front is darted where necessary, the back has a casing with elastic inserted, the sides and legs are faced with material cut on the Mas (the “corner” pieces of the napkin are used for these). Buttons on the back and bottonholes on the front complete these useful and neat garments.

3. The cost of the layette depends on the number of garments provided and the materials used, but the wise mother will purchase good materials which will last through countless launderings.

The quantity of material required for the layette depends on the width of the material chosen. A good general rule for calculating the amount of material required is to measure the length of the garment, plus the hem, and double that, e.g., daygowns are usually 21 inches long with a 3-inch hem, thus a 48-inch length of material is required. Petticoats do not require hems, and are usually about 20 inches long.

Nightgowns are cut the same length as the daygowns, i.e., 28 inches, with just a narrow hem so that the completed nightgown is 2 or 3 inches longer than the daygown. Three daygowns require 3| to 4 yards of 32 to 36 inch material; three nightgowns would require 3f to 4 yards; and three petticoats 3 1-3 to 3£- yards of material. Binders could be made from the strips left over from the petticoats and nightgowns. For three jackets approximately 12 inches long,

2 yards of material would be required. For three knitted singlets 5 ozs. of two-ply wool are required.

4. Fabrics should be soft and comforting to sensitive skins, and should withstand daily tubbing without stretching or shrinking. Styles must permit freedom of action, designed to go on and off easily, and not to be “bunchy”—armholes should be large and well shaped, neckbands loose and well shaped, flat seams which will not chafe, easy flat fastenings, twistless tapes, easy laundering. As a young babe is frightened when his head is covered, garments should have openings large enough to permit their going on over the feet. Young babes do not like being turned, so fastenings should be as simple and convenience as possible. Any tucks, pleats, or gathers on the shoulders of garments should be put in by hand so that they can be let out easily as the babe grows, to allow more width across chest and back.

Rubber or waterproof pants should not be used. They are unhealthy, causing overheating and perhaps skin rashes. The flannel squares or modesties are much safer and more satisfactory.

Blankets and “bunny” rugs should be light, warm, and porous. The sleeping babe needs more covering than when he is awake. A firm mattress should be provided. A pillow should not be used for the young baby, because of the danger of suffocation, but later on when the baby is old enough to sit up or to be* supported in a sitting position, flat pillows are useful. The waterproof sheet should be well covered by a small sheet, or a napkin used as a draw sheet. A top sheet is not necessary, but for the very young baby who is usually wrapped loosely in his “bunny” rug, a cotton “bunny” rug is useful, as it can be used to prevent the woollen blanket from irritating the baby’s face or neck. For the older baby the cot or bassinette may be made up in the usual way with the top sheet turned down over the blanket. .

Feathers must not be used as a filling for either mattress or pillow as they cause overheating, skin rashes, and sometimes sneezing, as well as being too soft. Chaff, sheep’s wool, fibre, or kapok are all suitable fillings.

Baby’s garments should be carefully laundered. When washing woollens hot water should not be used. Prepare a good lather of lukewarm soap suds, using a pure soap or soap flakes. Soak the garments in this, squeezing, - not rubbing, to remove the dirt. Rinse several times in water of the same temperature. To avoid skin irritation blue should not be used. Hand-knitted articles should be placed between layers of a bath towel and patted to remove surplus moisture, and then placed on hangers to spread out to dry, and pulled into shape and size as they dry. Do not dry woollies in the hot sunshine. Dry in the shade, in a breeze, if possible. Cottons (white) may be dried in the sun and wind.

When ironing woollens do not use a hot iron. When ironed, air well before putting away.

Every mother should realise how important it is that her baby should receive his natural food.

Breast feeding is every baby’s birth-right, and is the oaby’s best protection against disease arid death. It prevents certain diseases, and protects, the baby from others.

Almost all mothers can feed their babies if they so desire, therefore it is essential for the nursing mother to do all she can to keep herself healthy.

Diet.—The mother should eat three good, plain, nourishing meals at regular mealtimes. Her diet should include milk, butter, cheese, whole-grain cereals, fruit, and vegetables. Meat should be taken once a day. One and a half to two pints of milk daily are necessary, including that used in cooked foods as well as in drinks.

Three pints of fluid daily are necessary, including water. It is a good rule to have a glass of water both before and after each breast feeding.

If the cows’ milk used is very rich, it may be skimmed. Extra cocoa is harmful if it upsets the digestion.

The nursing mother must avoid constipation. She should not depend on aperients. Constipation can be prevented by cultivating a regular daily habit; by eating freely of fruit and vegetables, especially salad greens, &c., and by a little regular out-door exercise, as advised by her doctor.

One tablespoonful of treacle, followed by a large drink of hot water, each morning, on rising, is helpful.

Bathing.—A daily bath, or sponge-bath, should be taken, followed by a brisk rub-down with a fairly rough towel. ,

Sleep, Rest, Exercise.—Every effort should be made by the mother to obtain sufficient rest. The nursing mother needs at least eight hours’ rest at night, and at least one-half to one. hour’s rest during the day. If this rest is impossible, she should lie down while breast feeding the baby, and for a few minutes afterwards.

She should live and sleep in a well-ventilated house, having as much fresh air as possible. Part of each day should be spent in the fresh air and sunshine. Mild exercise and pleasant recreation, without fatigue, will benefit both mother and baby. Over-work should be avoided.

The nursing mother should avoid undue excitement, worry, and anxiety as much as possible.

The Nipples should be washed and dried carefully, using boiled water and clean cotton-wool swabs, both before and after each feeding.

Teeth.—Bad teeth have a very bad effect on a good milk supply. All decayed or carious teeth should receive attention.

1. The mother should have the desire to feed her babe, and the belief that it is possible.

3. There must be complete emptying of the breasts. (One breast to be emptied at each feeding, except where the supply is small, when it may be necessary to empty both.)

The infant is usually put to the breast about six hours after birth. The baby is allowed to suck for two or three minutes at each breast, and is fed at intervals as ordered by the doctor, possibly six hourly for the first day. The babe must not be allowed to remain at the breast for more than a very few minutes, as prolonged sucking tends to make the nipples sore, and to increase the severity of after-pains.

Later, the time at the breast is lengthened to a maximum period of twenty minutes. After the first day the feeding interval should be three or four hourly during the day, with an eight-hourly interval at night.

If the baby is fed at three-hourly intervals, alternate breasts are given at each feeding, the breast being completely emptied.

If the intervals are four hourly, the baby is given both breasts, and to ensure complete emptying of one at each feeding, the first breast should be given for fifteen minutes, and the second for five minutes, always commencing each feeding with alternate breasts.

Convenient times for the three-hourly feedings are 6 a.m., 9 a.m., 12 mid-day, 3 p.m., 6 p.m., 9 p.m., giving six feeds in 24 hours.

For the four-hourly feedings—five feeds in 24 hours, 6 a.m., 10 a.m., 2 p.m., 6 p.m., and 10 p.m.

A night feeding is not only disturbing for the mother, but interferes with the correct development of the baby’s digestive organs. The eight-hour interval of rest is essential for his well-being.

The baby should be held upright against the mother’s shoulder, so that he may bring up the “wind,” both during and after each feeding. He should be put down to sleep on his right side immediately after each feeding, but should be turned on his left side between alternate feeds.

The baby must not be shaken about or rocked after a meal. The mother should give all her attention to the breast feeding of her babe, so that he should not be fed in a room where other people are working or talking. The baby’s attention is also easily distracted.

Breast milk may be increased by stimulating the breasts by the following methods:

2. Complete emptying of both breasts, which should be done, when possible, by the vigorous sucking of the infant. If this is not possible, the milk should be expressed by hand, by the mother or nurse. The coloured part of the breast just behind the nipple is taken between the fingers and the thumb, and gentle pressure is made first inwards, then downwards, then outwards, working towards the base of, but not on to, the nipple. The movements are: In-down-out, repeated.

finishing with the cold water, bathing from the shoulder downwards, towards, but not over, the nipple. This usually takes about ten minutes, and after bathing the breasts they should be dried briskly with a roughish towel, from the bases of the breasts towards the nipples. This process must always be done when the breasts are empty, that is, after a feeding, and when the residue of the milk has been expressed. It should be done once daily, and twice if the mother is neither too tired nor too busy.

if a complementary feeding is necessary, consult your doctor or Infant Welfare Sister regarding the best mixture for baby.

Every effort should be made to obtain sufficient breast milk, before resorting to an artificial food.

If the baby does not suck well, the residue of the milk should be expressed and given with a spoon or pipette.

A baby should gain from 6 to 8 ounces per week in the first six months, and from 4 to 6 ounces per week during the second six months.

A baby may lose weight from overfeeding, as well as from under-feeding., because he cannot digest all he takes. •

If he is not gaining, a succession of test feedings (i.e., weighing him before and after his drinks on accurate scales) should be given to determine the amount of food and the rate at which he is getting it.

If overfeeding is occurring, as is suggested by too rapid gains at first, followed by failure to gain, or loss of weight, vomiting, colicky pain causing crying, large bulky stools, often containing curds, the amount of breast milk may be regulated by attending to—

The Mother.—Regulation of her diet. Not more than three meals daily, and increased exercise.

breast must always be emptied. If this is done, a check must be kept on the supply of breast milk by frequent test feeds, as the amount may increase or decrease.

This is done by placing the baby on a pillow on the mother’s knees, and by the mother resting her arm supporting the baby’s head on a table or on a box.

The mother’s breast should always be protected from direct draught by a light covering, while nursing the baby.

If the mother has a cold, she should wear a thin handkerchief, or a gauze mask across her mouth and nose while attending to the baby, so as to prevent infecting him.

In some cases it is found—by giving test feedings over 24 hours—that a mother’s breast milk supply is not sufficient for her baby. While efforts are being made to increase it, it will be necessary to offer baby some artificial food in addition to the breast. This additional feeding is known as a complementary feeding. As soon as the breast milk supply is sufficient, the complementary feeding is discontinued.

It is important for the baby to be put to both breasts at each feeding, for regular sucking increases the supply of milk As soon as the breasts are empty the complementary feeding should be given—the baby must not be allowed to suck at an empty breast. The complementary feeding should always be given after the breast feeding, never before it. The fairly common practice of giving alternate breast and bottle feedings throughout the day should not be followed, or the breast milk supply will

Complementary feedings should, whenever possible, be given with a spoon. After five months of age the babe mav take it from a small glass or cup.

If the baby is very young, or is unable to take it well from a spoon, then a bottle may be used. The wide-mouthed type is best, as the ordinary feeding bottle and small rubber mouthpiece enables the baby to obtain his feedings too easily, and he may eventually refuse the breast.

The usual food for a complementary feeding is modified-cow’s milk, but this should only be used if it is obtained from a reliable source and kept properly.

If cow’s milk is not obtainable, the mother should consult her doctor or Infant Welfare Sister regarding a suitable mixture of dried milk. If cow’s milk is used, very rich milk, such as that from Jersey cows, should be avoided, and, wherever possible, milk should be taken from a mixed herd rather than from one cow.

Sugar is added to the cow’s milk, not to sweeten it, but to balance the constituents in the mixture. A correct ratio between carbohydrate, protein, and fat must be maintained, and for this reason the mother should always consult her doctor or Infant Welfare Sister concerning the correct mixture for the individual baby.

A complementary feeding should be given immediately after the' breast feeding is completed, so it is best to prepare it before the breast feeding is commenced. Pour the milk mixture into a cup or bottle, and stand this in a vessel of hot water, so that it will be warmed to the correct temperature by the time the natural feeding is completed. As soon as the mother has held the baby up for him to bring up the wind, she may give the complementary feeding, holding baby in as natural Protect teats from & position as possible. When baby has had dust and flies. sufficient, he should-be sat up again to bring up

All utensils used for preparing and giving a complementary feeding must n/C sterilized.

The mother should remember that a complementary feeding should only be given while her breast milk supply is insufficient. The baby should never be weaned just because the mother thinks her breast milk is insufficient or unsuitable.

The smallest amount of breast milk is of great value to the baby, and if there is any doubt about the quality of the breast milk, a sample for examination may be taken by your doctor or Infant Welfare Sister. Very rarely, indeed, is a mother’s milk unsuitable.

The baby who is not entirely breast fed needs fresh vitamins daily. Orange juice, if procurable, is usually given up to 6 teaspoonfuls daily, but if and when oranges are unprocurable, one of the following may be substituted:

When commencing fruit juices, start with a few drops and increase the amount daily until the maximum is reached in about a fortnight. Fruit juices are best given with cool boiled water.

A mother should consult her doctor or Infant Welfare Sister regarding the necessity for other vitamins.

Always have a copy of the recipe for the feeding fastened up in a convenient place. All the milk used for artificial feedings should be from a reliable source. It must always be boiled. If dried milk is used, replace the lid of the tin after use and do not contaminate the powder with dirty spoons.

Have a set of utensils for baby’s feeding and do not use them for anything else. The following are usually necessary:—

Preparation of Utensils: The utensils used in the preparation of a baby’s feedings must be boiled and kept separate. Boil the measure spoons, cups, jugs, plates, etc., and hold the blade of the knife in boiling water. When the articles have been boiled for five minutes, they should be lifted on to a perfectly clean kitchen cloth or tea towel, using a skewer or long-handled fork for lifting purposes.

Cleanliness: Wash your hands thoroughly, using soap and scrubbing brush, and dry them on a clean towel before touching baby’s feeding utensils. Everything used for infant feeding should be boiled and kept covered from flies and dust. We have described the method of sterilizing the milk mixture and keeping it cool and free from contamination.

Remember, one fly may infect baby’s food with the deadly germs of diarrhoea and undo all your efforts to protect him. A chain is only as strong as its weakest link.

Care of Feeding Bottles: Feeding bottles must be kept sterile. The most satisfactory method of cleaning and sterilizing them is as follows:—

Rinse them as soon as possible after use, using salt and water. Then wash thoroughly in hot soapy water, using a bottle brush, which must not be used for any other purpose. Rinse again in clear water, fill with cold water, place in a saucepan or other suitable vessel, cover with cold water, and bring slowly to the boil and boil for five minutes. Remove the vessel from the fire, cover, and leave the bottle in the water until required for the next feeding. If only one bottle is used, it must be boiled up after each feeding.

Never wipe baby’s utensils with the tea towel used for the rest of the household.

Rubber Mouthpieces: Rubber mouthpieces need careful attention. Wash them well in salt and water, being careful to turn them inside out, cleansing all the crevices. Rinse well in clear water, and drop into boiling water for one minute. Lift out on the point of a fork or skewer and place in a screw-top jar which has been boiled previously. Rubber mouthpieces will last longer if they are kept airtight and away from light when not in use.

Thoroughly stir the milk before measuring out the quantity required. This is necessary, as otherwise the top milk would contain extra cream if the milk had been standing for some time.

The whole 24 hours’ supply can usually be made in the morning, but if the weather is hot and fresh milk is procurable twice daily, it may be made in two lots.

The 6 a.m. feeding should be kept in as cool a place as possible during the night. If in the morning there is any doubt about the milk, it should be boiled again and cooled before giving it to baby. If the milk turns sour and no other milk is available, the baby may be given boiled water. Of course, the ideal method is to make the 6 a.m. feeding from that day’s milk if it is procurable early enough.

(b) Place the jug of milk in a saucepan of cold water, the water being as high in the saucepan as the milk in the jug. The water should be brought to the boil and kept boiling for 20 minutes, the milk being stirred frequently.

Cooling: After boiling or sterilising, cool the milk rapidjy by standing the jug in cool running water. Stir the milk occasionally; and when cooled keep in as cold a place as possible. Care should be taken to see that it does not become tainted by other foods, such as meat or fish, which are kept in the same cooler.

Other methods of keeping the milk cold are to use a Coolgardie safe. Failing this, the jug of milk should be stood in a shallow basin or soup plate of cold water and stood in a draught. The jug should be completely covered with a double thickness of butter myslin, the ends of which reach into the water. On very hot days small pieces of ice, if available, may be put in the basin in which the jug is standing.

Measures: All measures are standard ones, so that if standard measuring spoons are not obtainable the household dessertspoon should be used for the tablespoon, and the afternoon tea spoon for the teaspoon. Standard measures should be obtained as soon as possible, as ordinary household tablespoons and teaspoons are far too large. All measures are level and not-heaped spoonfuls.

(a) Cow’s Milk: Measure milk, water, and sugar into a saucepan, bring to the boil. Boil for three minutes, or as directed, stirring all the time. Strain through boiled double butter muslin or fine wire strainer. Re-measure, and, as some of the water always evaporates during the boiling, make up to the original amount by adding boiled water. Pour into a sterilised widemouthed jug or suitable receptacle, and cool rapidly by standing in a dish of cold water, which should be changed frequently. Stir the mixture while it is cooling to prevent cream from rising. Cover with clean boiled muslin or gauze, and when quite cold place in refrigerator, ice-chest, or suitable cooler.

If possible, a graded measure jug, marked in English ounces. (N.B.— If such is not obtainable, use the standard measuring spoon, specially provided for the dried milk, for measuring the water also.)

(b) Dried Milk: Measuring: Measure the dried milk and the sugar carefully and accurately by filling the standard measure, packing it as tightly as possible, and levelling it off with a knife, thus: Heap the measure with the powder, rest it on a firm surface, such as a small plate which has been scalded, then press the powder as firmly as possible into the bowl of the measure spoon with the flat blade of the knife, and level off with the back of the knife.

If the feeding recipe requires a fraction of a teaspoon of dried milk or sugar, fill the spoon as directed and divide into halves and quarters with the knife, and take the number required. If a fraction of a tablespoon is mentioned, remember that four teaspoons equal one tablespoon.

After measuring the dried milk, replace the lid securely. Keep the tin of dried milk in a cool, dry place when not in use. Do not store in an ice-chest or cool-safe.

Preparing: When using Glaxo No. 2. place the required quantity with the correct amount of sugar into the small jug or cup, mix to a smooth paste with a little of the boiled water which has been measured out into another jug, then add the rest of the water and mix thoroughly. Glaxo should be made with hot, but not boiling, water. The boiling water from the kettle may be poured into the larger jug or vessel and allowed to stand while the powder is being measured. It will then be the correct temperature for mixing. After mixing, the mixture should be poured from one jug to the other several times in order to aerate it. Pour the mixture into the feeding bottle and affix the rubber mouthpiece. Feed at blood-heat.

When using Lactogen, measure into a deep vessel the required quantity of warm water which has been previously boiled. Measure the required amount of Lactogen, packing it into the measure as directed above, and sprinkle on the top of the warm water. Whisk vigorously with a fork until the powder is completely dissolved. Pour into the feeding bottle, and give at blood-heat. t

N.B.: Condensed milk, being more than half sugar, is only suitable as a temporary feeding under certain conditions, and should not be used unless ordered by the Doctor or Infant Welfare Sister.

Preparation: When the tin of condensed milk is opened the contents should be poured into a screw-top jar which has been boiled previously.

The mixture is made up by taking so many “parts” of condensed milk and so many “parts” of boiled water—e.g., for a 1 in 8 mixture, one part of condensed milk would be added to seven parts of boiled water (an 8oz. mixture = loz. condensed milk, 7oz. boiled water).

The required amount of boiling or hot boiled water is measured into a jug, and, using the standard measuring spoon, the condensed milk is poured from the jar into the spoon, measuring in level spoonfuls, each spoonful being stirred into the hot water until the required amount has been added. It is necessary to stir each spoonful of condensed milk into the hot water separately, as, if any residue remains on the measure-spoon, the following spoonfuls will not be accurate.

When the need for this temporary feeding has passed, the mother should consult her Doctor or Infant Welfare Sister for instructions for changing back to the usual feeding mixture.

The Feeding: When the preparation is completed and the mixture has been poured into the feeding bottle, test the heat by letting a drop fall on to the inner surface of your arm.

It should feel neither hot nor cold. If it is too warm, cool it by standing the bottle in a larger vessel of cold water, and if too cool, heat it by standing it in hot water.

When placing the rubber mouthpiece in position, care should be taken to avoid handling that part of the mouthpiece which is to be

placed in the baby’s mouth. Scrub your hands well before handling any of the utensils which have been boiled in readiness for the preparation of the baby’s feedings. Take the utmost care to keep everything as clean as

possible, as it is very easy for organisms to be carried into the baby’s mouth from contaminated feeding utensils.

(d) Lactone Syrup: Preparation: The required amount of cow’s milk is prepared as for a cow’s milk mixture—see above (a), except that no sugar or water is added.

When the milk is cold the required amount of Lactone Syrup is then carefully measured and added to the cold milk, care being taken to beat well while mixing and afterwards until a fine curd appears, using an egg-whisk or fork for the mixing. .

This mixture should be kept in a glass or porcelain vessel closely covered and kept cold by placing it in an ice-chest or cool-safe.

When using Vi-Lactogen, measure into a deep vessel the required amount of warm water which has been previously boiled. Measure the required amount of Vi-Lactogen, packing it into the measure as directed above, and sprinkle on top of the warm water. Whisk vigorously with a fork until the pow'der is completely dissolved. Pour into the feeding bottle, and give at blood-heat.

Artificial feeding at best is ARTIFICIAL, and should only be adopted as a last resort. The advantages of NATURAL feeding have already been emphasised. (See page 20.) These are so outstanding and the disadvantages of bottle feeding so evident that every effort should first be made

If the breast milk fails entirely, the baby will, of course, have to be artificially fed. In most cases, however, the mother will be able, at least partly, to feed her child. Any deficiency should be made up by giving the baby a “complement” of artificial food. Bottle feeding is inevitable where the mother has died or is suffering from some serious disease, such as tuberculosis.

If breast milk is not available, fresh, clean, pure cow’s milk properly modified may be substituted. If reliable fresh milk is not obtainable, or if conditions for keeping milk are unsuitable, dried milk should be used. In either case the milk must be modified correctly.

Cow’s milk is provided by Nature for the needs of the young calf. When we compare the development and food habits of a calf with those of an infant, it is not difficult to see that this milk will need modifying before it is suitable for baby.

We take breast milk as our standard, and, guided by scientific knowledge of its composition, try to make the cow’s milk as like it as possible. This we do by boiling it and adding water and sugar, and by removing, or occasionally adding, fat in correct amounts.

Cow’s milk contains more than twice as much protein as human milk, and this protein is of a different kind and more difficult to digest. Boiling and diluting the milk with water helps to render the protein more suitable for infants. Occasionally it is necessary to modify it in other ways as well.

As cow’s milk contains less sugar than breast milk, and as the milk has to be diluted, it is necessary to add sugar, preferably sugar of milk (Lactose), to the feeding. This is not done to sweeten it, but to provide more calories for energy purposes.

The composition of fat in cow’s milk is different from that in breast milk and is more difficult to digest. It is better to use milk from a mixed herd than from one cow, as the fat content varies in different cows. Jerseys give the richest milk, generally 5.8% fat, while Friesians give the lowest, 3.5%. which is the legal requirement for butterfat in Victorian milk.

A baby who can manage city milk with a 3.5% butterfat may be upset When he goes to the country, where the milk is often richer. Should fat intolerance occur and baby vomits, the milk should be skimmed of some or all of its fat temporarily. If Glaxo No. 2 is used, the fat can be skimmed off after mixing. Lactogen prepared by the new process cannot be skimmed.

The colour of milk depends on pigments, and is not an accurate indication of the richness of the milk.

If your baby must be artificially fed, take him to your Doctor or Infant Welfare Sister for advice regarding the feeding. Meanwhile the following table of quantities may be useful temporarily.

as much as he wants of a suitable mixture. The usual quantity required is 2|oz. of fluid per pound of body weight in 24 hours—i.e., a 101b. baby requires 10 x 2i = 25oz. If this is divided into five feeds, each feed will be 5oz. If possible, dried milk mixtures should be prepared freshly for each feeding.

The Milk Supply.—Pure wholesome milk is obtainable only from healthy cows fed on good pasturage, or, in a dry season, having suitable feed. All cows should be tuberculin tested and free from all infection.

Dairy Supervision.—All precaution for cleanliness should be taken when milking. Dairy supervision should ensure a clean milking place and scalded

milking buckets. The cows’ udders must be washed, the milker must have clean clothing (clean overalls), and clean hands (the milker’s hands must be washed also after the milking of each cow is completed). All utensils must be sterilised with boiling water or steam.

After milking, the milk must be strained through a perfectly clean strainer, and cooled as rapidly as possible to 40-45°F. and kept below 50°F. until delivery or use. This temperature of 40-45°F. will not kill disease germs, but will prevent their growth. Even if the cows are free from T.B. there are other diseases which can be transmitted by milk or by dirty handling of clean milk.

Safe Delivery and Storage.—When the milk is delivered to the home the milkman should be instructed where to leave the billy or bottles of milk. The place selected should be cool and shady, so that the milk will keep cool until collected. If possible, a fly-proof safe or receiver should be provided, placed so that the milk is away from cats and dogs as well as from flies.

After the milk has been collected it should be received into a perfectly clean wide-mouthed covered vessel; it should be obtained as soon as possible after milking, and, if possible, twice daily in the warm weather. It must be kept cold by being placed in a refrigerator, ice chest, or cool safe until needed.

All milk used for nourishment, that is, for human consumption, should be boiled. This decision has been made by the Commission of Health, Victoria, and this practice should be continued until such time as officially-controlled pasteurisation depots have been established in Melbourne. In practice a safe wholly raw milk supply cannot be ensured to a city at all times.

In country districts, whether obtained from a dairy, or home-produced, all milk must be boiled. When the milk is boiled it must be cooled rapidly, kept cold, free from dust and flies, and other sources of contamination.

Cleansing and Sterilisation of Utensils.—All vessels and utensils used for milk must be scrupulously clean, and articles used in preparing babies’ foods must be sterilised. When the utensils are being washed they should be first rinsed well in cool salty water, then washed with hot soapy water, and lastly either boiled or scalded with boiling water. They must not be dried with a cloth, but kept covered ready for use. When boiling such utensils, or when sterilising the articles for use in preparing infants’ fadings, they should be placed in a vessel large enough for them to be covered with water, which is brought to the boil and boiled for at least five minutes. Articles may be left in the water in which they have been boiled until they are needed. The vessel in which the utensils are boiled should have a closely fitting lid so that there is no danger of contamination.

Rubber mouthpieces after cleansing may be dropped into boiling water, allowed to boil for one minute, then removed from the water and kept in a dark air-tight sterilised jar.

When a baby has to be artifically fed, the preparation of his feedings must be done carefully. In order to ascertain the correct feeding formula for her baby, the mother should consult her doctor or her Infant Welfare Sister.

The recipe must be followed, and the ingredients measured accurately. All amounts of ingredients stated are standard measurements, so that if the mother has not standard measuring spoons, the household dessertspoon should be used for the tablespoon and the afternoon-teaspoon for the teaspoon, until standard measures are obtained. The ordinary household table and tea spoon are far too large.

When a measure jug for the milk is unobtainable, the mother may use the spoon, rememberirig that two standard tablespoonfuls (or household dessertspoonfuls) are equal to one ounce of fluid, if the spoon is brimful. When measuring sugar, the spoon should be packed tightly, then levelled off with the back of a knife. When the ingredients of the feeding mixture—milk, water, and sugar— have been measured into a saucepan, they should be brought to the boil, and boiled for three minutes, being stirred continually to prevent the cream from rising, and to prevent boiling over. The mixture it then strained through a piece of boiled butter muslin and re-measured. Any loss by evaporation is made up with boiled water. The mixture is then cooled rapidly by standing the jug of mixture in a dish of cold water, changing the water frequently. The milk mixture should be kept in a covered vessel, to avoid contamination from dust and air, and must also be stirred very frequently whilst cooling so that the cream is well stirred in, and does not rise. When quite cold, keep in refrigerator, ice chest, or cool safe.

Milk for household use or for older children should be brought to the boil, then cooled rapidly, also being stirred to prevent cream from rising.

the four sides from a kerosine tin, leaving a 2-in. frame on all sides, and paint this frame with a rust-proof paint. Run a drawstring through the long edge of one and a quarter yards of an 18-in. wide roller towelling, and hang it from the top of the tin. Put a bowl full of water on the top of the tin, and take four strips of towelling about 2 inches wide and 18 inches long, and put the end of each strip in the bowl so that the water will drip down the sides of the cooler and keep the covering towelling wet. Place the vessel of milk, closely covered, inside the frame.

Hang or stand the cooler outside in a shady ^{1 e}°^{ch bab}u ^{,0 drink {rorn} a draughty place. ^{up as soon as} P°^ss,ble-

Until such a cooler is obtainable, a cooler may be improvised by standing the covered vessel containing the milk or milk mixture in a shallow pan full of cold water. Several thicknesses of boiled butter muslin or a piece of towelling (boiled), large enough for the edges to reach the water in the pan, are placed right over the closed vessel. This cooler should be placed out of doors in a shady draughty place.

Coolgardie safes, or coolers of this type, must be kept scrupulously clean. The towelling or cloth over the cooler should be boiled daily, and the cooler scrubbed out with hot soapy water, fresh cold water being placed in the pan or bowl as often as necessary.

CONDENSED MILK: Condensed milk as a food for infants should be used only under medical directions as a temporary measure. It has a high percentage of sugar and is low in protein and fat, and so it lacks food elements necessary for perfect bone formation; and, although the babies gain in weight, they become fat and flabby and have a lowered resistance to disease. They frequently suffer from heat rashes and—much more serious—some bone defect or imperfect teeth.

ITie artificially fed and in some cases the breast-fed baby must be given various vitamins or after a time he will become ill.

It is important to start giving this vitamin early in life. It is usually given in the form of orange juice. If this is unprocurable or does not agree with baby, tomato juice, carrot or swede turnip juice, or ascorbic acid tablets must be given.

Deficiency of vitamin C causes scurvy. In summer and autumn tomato juice is often a cheaper and more reliable source of vitamin C than orange juice, although double the quantity must be given.

Amount: Start with h teaspoonful of fresh orange juice diluted with an equal amount of cool boiled water. Gradually increase the amount until baby is having six teaspoonfuls daily at two months. This amount is then gradually increased to loz. daily.

Marmite, Vegemite, or some similar preparation. Start with i teaspoonful daily, divided and added to two or three bottles. Vitamin B stimulates the appetite and is concerned with the health of the digestive tract. Vitamin D:

This may be given as Cod Liver Oil, 1-3 teaspoonfuls daily, providing the cow’s milk is not too rich, otherwise some other preparation of vitamins A and D may be given. Less is required in the summer unless the child is not exposed to sunlight. Oily preparations should be given by spoon; if they are given in the feeding bottle they adhere to the sides of the bottle, and baby does not get the full dose.

Select fresh, sound fruit, squeeze it, strain it, and dilute with cool boiled water.

Vegetable Juices: Vegetables should be washed thoroughly, then dipped in boiling water for one half-minute, then put through mincer or grater, then strained and diluted with cool boiled water. Juices should be used soon after preparation.

The best type of feeding bottle is the round upright type without any grooves on the inside. Grooves make it difficult to clean the bottle perfectly. There are a number of bottles on the market which are quite unsuitable, especially the boat-shaped ones. ^ .

The short stumpy rubber mouthpiece is good. The size of the hole is important. A baby who sucks normally should take his feeding in about 20 minutes. If the hole is too small he will take longer and tire before he has finished. If it is too large he will get the feeding too fast and possibly get colic. The size can be adjusted by piercing the end with a red-hot needle so that the milk comes out at the rate of one drop per second. When the teat becomes flattened during feeding it should be removed to allow air to enter the bottle.

The bottle for complementary feeding should be the wide-necked type. This is used with a large rubber top with a short nipple which has a closer resemblance to the mother’s breast.

NURSING: Unless premature or very ill, baby should always be nursed as naturally as possible while he is being artificially fed. He should therefore not remain in his cot with the bottle propped up and left to feed himself. This is dangerous, as he may choke; it is likely to cause colic if he sucks an empty bottle. Also, babies need movement and change of environment just as adults do, and they need the love and attention that is their right when they are being fed.

GOAT’S MILK: Goat’s milk is an excellent substitute for cow’s milk-for infant feeding, and it is surprising that more country people who are unable to obtain fresh cow’s milk do not use goat’s milk. It should be modified for babies in the same way as cow’s milk is. Goats do not suffer from tuberculosis, but they are subject to undulant fever, and so their milk should always be boiled before use.

This diet is commenced between five and six months of age for both breast fed and artificially fed infants.

Between six and nine months of age the infant will probably get several teeth. This is Nature’s indication that he now requires some solid food in addition to his milk drink, and that he must learn to chew.

The “educational diet” is gradually introduced to accustom him to the taste and feel of new foods, and to educate his digestive organs, and also increase his supply of mineral salts. At this time he learns to eat from a spoon.

When teaching baby to eat you must be confident and assured in your manner, for this is a new experience for him, and he is apt to take his cue from you. If you appear timid he may be reluctant to take his solid food. Place small amounts of the food firmly but gently into his mouth, well back on the tongue, so that the swallowing reflex is stimulated. If the food is placed on the tip of the tongue, baby may be tempted to suck it, and it will only be forced out between his lips. Cultivate a casual cheerfulness, and encourage baby with smiles, so that meal times are happy times. . If he dislikes some new food, do not force him, but try again—starting with a very small amount—in a few days’ time.

Any particular food not being satisfactorily digested should be stopped for a time, and then tried again.

Do not be alarmed if flecks of vegetable are visible in the motions. This is quite usual and does not matter as long as the motion is otherwise normal.

All measures quoted below are standard ones, but if correct measures are not available, use an afternoon-teaspoon for a teaspoon, and a dessertspoon for a tablespoon. All measures are level, not heaped.

1. Between five and six months the first food given is strained broth, made with shank and barley. Give this before the 2 p.m. feed. Start with 1 teaspoonful and gradually increase—in a week—to 2 tablespoonfuls.

2. The following week before the 10 a.m. meal a thickened feeding of powdered cereal is given with a spoon.

The breast fed infant has this mixed with 4oz. of a milk mixture, commencing with 2 tablespoonfuls of cow’s milk and 6 tablespoonfuls of water, increasing to 5 tablespoonfuls of milk to 3 tablespoonfuls of water, then 4 tablespoonfuls of milk and 4 tablespoonfuls of water, then 6 tablespoonfuls of milk and 2 tablespoonfuls of water, with 1 teaspoonful of sugar of milk.

Start by adding 1 teaspoonful of thickening and gradually increase to 4 teaspoonfuls, and cook according to the Recipe. Give 1 or 2 teaspoonfuls of this thickened mixture and increase gradually according to baby’s appetite.

The artificially fed infant has his thickening added in the same way to 3-4 oz. of his usual feeding—the remainder of the feeding being given by bottle.

Suitable foods for the thickened feedings are groats, oatmeal, potato, wholemeal flour No. 1, ground rice, or patent barley. These require cooking, and oatmeal should also be strained.

Preparations of pre-cooked cereals reinforced with minerals and vitamin B are available, e.g., Farex. These require no cooking, but the milk, water and sugar must be boiled before mixing with the cereal.

3. The following week vegetable puree may be given before the 2 p.m. feeding. Cook the vegetables with a minimum of water, or steam them, and then either give them after the broth or sieve them into the broth. Start with vegetables which grow above the ground, and later add root vegetables, excpt onion. Start with 1 teaspoonful and increase in 2-3 teaspoonfuls.

4. The following week, if baby has ~a tooth, give him a rusk or hard baked crust, with butter and vegemite or marmite sparingly added. He must be watched carefully, otherwise he may detach large pieces and choke. He may also be given a scraped smooth rabbit or chicken bone for chewing practice.

5. At seven months egg yolk is commenced. Give it lightly boiled in small quantities of about 3 drops and gradually increase. Give 2-3 time® weekly in his vegetable puree or on a rusk. When the infant can take a whole yolk he may then start on the white in small amounts.

6. At seven and a half months the infant may be given apple, baked or stewed soft, or stewed sieved prune pulp. Start with 1 teaspoonful and increase to 1 tablespoonful.

Some infants with a small capacity may leave some of their milk feeding, after having their educational diet. This will result in their getting insufficient milk. This may mean that baby has been getting too much solid food, therefore the amount should be reduced a little for a week or two.

The infant must continue to have his vitamins daily. Orange juice is usually given, and he should have 8 teaspoonfuls daily. If oranges are unprocurable, one of the following may be used:

Cod liver oil emulsion, 1 to 3 teaspoonfuls daily, provided the cow’s milk is not too rich, otherwise some other preparation of Vitamins A and D may be given. Between meals baby may also be given boiled water cooled sufficiently. Young children should not have anything very hot or very cold to eat or drink.

CARE OF BABY.—Weaning is substitution of an artificial feeding for the natural feeding. It is usually commenced when the baby is nine months of age. It should be a gradual process, and made in not less than fourteen days, unless ordered by a doctor, or for some urgent reason. The most suitable duration for both mother and baby is four to five weeks.

The mother should always consult her doctor if she desires to wean her baby before the age of nine months, or during the hot weather. It is wise to avoid weaning during the hot months because of the great risk to artificially fed babies of “summer diarrhoea”. If baby has a cold, is teething, or has any illness, the weaning should be discontinued for a time and recommenced when he is well.

If, for medical, or for other urgent reasons, weaning is commenced before the age of six months, a bottle feeding may be substituted for the breast, and the mother should consult her doctor or Infant Welfare Sister concerning a suitable milk mixture.

If weaning after the age of six months a bottle is seldom necessary, as the baby will have learnt to take his drinks of boiled water from a cup or small glass, and using a cup for his feedings does away with a second weaning from the bottle a little later on.

The addition of extra vitamins is necessary at weaning, and the mother should ask her doctor or Infant Welfare Sister regarding these. If an emulsion is ordered, the doctor or Infant Welfare Sister will advise regarding special milk mixtures to be used when giving emulsion.

Weaning entails changes not only for the baby’s organs, but also for his emotional life. Since the contact of artificial feeding is not so close as that of breast feeding, there is now a certain amount of separation from the mother. It is important, therefore, that the changes should be made gradually, and that the mother should give the child as much affection during the feedings as she did when nursing him at the breast.

Gradual weaning prevents any trouble with the breasts, but if, during the weaning period the mother finds her breasts becoming too full or at all painful, she should cut down her fluid intake, taking just sufficient water for health, and drinking black coffee instead of tea. The breasts should be supported with a fairly firm brassiere or binder, but direct pressure on the nipples must be avoided. It may be necessary for the mother to take a small dose of Epsom salts each morning for two or three days. If these measures are not successful a doctor should be consulted immediately.

The same care must be taken in keeping the nipples clean and dry as that taken during the nursing period, otherwise they may become sore and cracked.

NORMAL WEANING (at nine months).—It is usual to take four or five weeks over weaning, omitting one breast feeding each week and substituting either cow’s milk or a dried milk mixture. These mixtures should be the same strength as those used in preparing the baby’s thickened feedings (see Educational Diet). If cow’s milk is used, the usual strength is 3

parts of milk and 1 part of water with sugar added, e.g., to make up 8 oz. of milk mixture, take—

^If refctole and safe cow’s milk is unobtainable, the mother should consult her doctor or Infant Welfare Sister concerning the correct dried milk mixtures.

N.B.—If a standard measuring spoon is not available a household dessertspoon should be used for the tablespoon and the afternoon-teaspoon for the teaspoon, until standard measures are obtained. The ordinary household tablespoon and teaspoon are far too large. All measures are level, not heaped spoonfuls.

If, by any chance, the baby has not had the usual educational diet from six months of age, the cow’s milk mixture will have to be carefully introduced, and the following table of feeding mixtures may be used:

The milk added thus gradually accustoms the baby’s digestive system to the change of food, and the educational diet may also be introduced.

If the baby appears to be hungry and is not gaining as he should, the strength of the milk mixture may be increased at shorter intervals than ihose given in the above tables.

If, on the other hand, the baby suffers from any degree of indigestion, or is not comfortable after the feeding, the strength of the milk mixture should be decreased a little and increased again more gradually.

If weaning takes place at the usual time, that is, from nine months, and takes from four to five weeks to complete, the baby will then be ready for some additions to his educational diet, and for this purpose the mother should consult her Infant Welfare Sister.

Some babies who have had no other food than the breast will rebel when offered the artificial feeding, and if forced will become very difficult to feed. With these babies it is wise to keep them hungry and use great tact and gentleness until they are established in the new routine.

A baby who has taken the educational diet well may now refuse the artificial feeding. If the mother weakens and puts him back on the breast the basis of future trouble is laid. This difficulty is often solved by getting someone other than the mother to give the feeding, but force must never be used. Occasionally the baby is allergic to cow’s milk and this may cause vomiting, diarrhoea, rashes, or hay-fever symptoms. A doctor should be consulted, as these babies require special treatment.

Giving baby his bath is one of the most delightful duties of a mother, and father, too, when he is at home.

Most babies love their baths and the exercise and companionship they get at that time. There are few more beautiful things in the world than a happy, sweet-smelling, freshly bathed baby.

Regularity in the time set apart for bathing the baby will be found a distinct advantage. It is good for baby and makes for smoothness in the management of the home.

Owing to nursing shortages, some mothers nowadays leave hospital without being shown how to bath their babies. If this occurs they should get in touch with their nearest Infant Welfare Sister, who will be glad to call and show them how to proceed.

Baby should always be bathed before a meal. A convenient time for the morning bath is 9-9.30 a.m. He will then be ready for the 10 a.m.

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feed, after which he should be put outside in the fresh air for his morning sleep. In hot weather he should also have a bath at night before the 6 p.m. feed, and in some cases of extreme heat babies of a year old and over may have a cool bath in the middle of the day. At other seasons it will be sufficient to give baby a morning bath and a sponge in the evenmg.

Bathing and spongeing of the baby is necessary to keep him sweet and clean and to stimulate and assist the action of the skin. It also acts as a tonic and refreshes him, particularly in hot weather. Until the cord is separated, it is best to give a sponge bath.

there are some general rules which must be followed if baby is to be well and happy.

The mother should first wash her hands, then prepare the room (it should be comfortably warm—about 70-80 F.— and not draughty), and get baby’s clothes and all things necessary for his bath ready before picking him up.

.Bathing baby on a table against the wall, as recommended herein, has the advantage that it leaves both hands free and provides a firm foundation on which to work.

Procedure: Bathing should be done carefully and without undue delay. Place an old warm blanket on the table, and on this blanket spread a soft towel and face towel. Have ready cold water in a bath-tub on the end of the table, super-fatted or olive oil soap, two washers, olive oil or lanoline for groins or chapped surfaces, cotton-wool in a covered jar, a clean set of clothes, and warm cuddling blanket in which to wrap baby. Last of all, add hot water to bath. Test temperature of bath with your elbow or thermometer (if available)—temperature of bath should be 98-100 F.

Pick baby up, undress him on the table, letting him have some time for kicking as his clothes are removed. It is preferable (in the case of young babies, at any rate) to take clothes off over his feet (instead of over the head). Baby should then be wrapped in a bath towel; next, wash his face, using no soap, and then dry it gently with a patting movement

Next, soap your hands well and rub all over his head thoroughly, then rinse soap off your hands and tuck baby (still wrapped in the towel) under your left arm, holding his neck with the palm of your left hand. Hold baby over the bath, and with the palm of your free right hand rinse off soap from forehead (over back of his head so that soap will not get in his eyes). Place baby on the table again and rub his head briskly all over with a soft towel.

Then unwrap baby, soap your hands lightly, and rub his body thoroughly (whilst still on the table) with your soapy hands, taking care to get into all skin folds and under arms, in groins, and folds of the neck; rinse soap off your hands (to enable you to hold baby without danger of his slipping). To pick up baby, place your left hand under back of his neck and shoulders, grasping his left arm at the shoulder, and slide your right hand under buttocks to grasp the leg farther away from you just above the knee, then lift baby into the bath and thoroughly rinse off all soap with your right hand, using your left hand to support his head.

lift baby out of bath on to dry towel, and dry him thoroughly and gently with dabbing movement, taking great care to dry all creases thoroughly. Remove wet towel from under baby and replace with cuddling blanket.

After drying baby thoroughly, dress him quickly in his singlet, and if you hold him out on a small chamber for a few seconds (hold chamber on your knees with back of baby against own chest for support) you may prevent a wet napkin. Then finish his dressing and wrap him in cuddling blanket.

The mouth should not be cleaned before the teeth are cut. (If any abnormality is present—such as thrush—this should be treated. The nose should be carefully cleaned with the firm corner of a clean pocket handkerchief or small twists of cotton-wool.

Do not poke into baby’s • ears—just wash with an ordinary washer and dry thoroughly.

Lastly feed baby and put him down for his morning sleep, without rocking, outside in fresh air and sunshine, protected from direct draughts, with a screen. N.B.: A separate bath should be kept for baby’s use and not used for washing his napkins.

Fear of the Bath: If a baby dislikes his bath, it usually means that he has been frightened by getting water splashed on him too suddenly, soap in his eyes, or the water has been too hot or too cold, or he has not been securely held. To overcome this dislike it may be necessary to give him a sponge bath for a few days, then start the tub bath again, taking care to avoid the above pitfalls.

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Care of Baby In Summer

In the very hot weather it is most necessary for baby’s comfort and health that he should be wisely managed.

Firstly in the matter of his clothing — many mothers over-clothe their babies on hot days. They wear a minimum of clothing themselves but dress their baby in a woollen singlet and frock and possibly a bonnet and then put a shawl around him. It is always hard to say exactly how many clothes to put on a child unless one knows all the conditions. However, on very hot days a cotton, or wool and cotton singlet and a napkin are often all the clothing he needs. If he rests better with something over him use a light sheet. Be ready to change him into warmer clothes the minute a cool change comes, as small bodies cool down much more rapidly than large

Give him a tepid bath in the morning and again at night and if he is very hot and uncomfortable he may have another cool sponge during the day. Do not nurse him longer than is necessary as your hot body will add to his heat. Put him in the coolest place to sleep or play, be it inside or outside the house.

With older children one must guard against sunburn which can be as dangerous as any other bum.

If possible, do not wean your baby during the summer months. Breast feeding is the best insurance against so called “summer diarrhoea.” If he is fed on cows’ milk, use dried milk instead. Give plenty of cold boiled water between feeds. The older child will enjoy fruit di-inks and barley-water.

The artificially fed infant may need to have a more diluted feeding- during a hot spell. Adults tend to eat less in the hot weather and this is the same with baby, so do not force him and expect him to take as much food as in the cold weather.

Infection is more likely in the summer time, especially from flies, so use a mosquito net to keep flies away from baby; roll all garbage up, and cover your garbage tin carefully; keep flies out of your home and be especially careful to keep all baby’s food protected and his feeding utensils clean. Wash your hands thoroughly before handling baby’s food. Do not give him a dummy.

Growth and Development

There are marked differences between individual babies, and there is no hard and fast rule for the growth and development of - infants. In some children certain developments appear earlier than others, though each child may be perfectly normal and healthy.

After years of observation, it has been possible to establish “stepping stones” of progress which show the average times at which certain stages of growth are reached and when certain types of behaviour may be expected to appear.

Parents may like to know the different stages of the growth and development of the average normal child during the first two years of life, and the following gives a brief summary of the main points:—

Weight: Length.—Weight must be interpreted in terms of length. A long baby will usually be heavier than a short one.

During the first year the rate of growth is very rapid. The average length at birth is 20 inches, and the average weight 7i-8 lb. In the first six months the baby grows 6 inches, and should double his birth weight by the end of this time. In the second six months he grows 3 inches, and trebles his birth weight. In the second year he grows 4 inches, and gains 6-7 lb, Average weight and height:—

At birth premature infants are shorter than full-time ones, but they usually catch up by the age of three years.

Head measurements.— At birth the average head measurement is 13-lSl inches. In the first year this increases 4-5 inches, growing as much in this year as in the whole of the rest of life. • ' •

In the second year the head measurement increases by 1 inch, the average being 19 inches at two years.

The fontanelles or “soft-spots”.—Are those parts of the bony skull which are not completely grown together at birth. The one at the back closes at the end of the second month, and the front one at about eighteen months.

Muscular development.—This is important, as it shows not only the muscular development, but also the development of the nervous system.

At 3 months.—When held up baby can hold his head erect for a short time. He also begins to grasp objects, play with his fingers, and smile at a smiling face.

At 8-10 months.—He starts to crawl and to bear weight on his feet, and to pull himself up at 10-12 months.

There are wide individual variations, but if a child is four months behind the average the cause should be looked for.

Sight.—Is present at birth, but is imperfectly developed, and it takes the infant about three months to co-ordinate the movements of the eyes, and so squinting is quite usual up to three months. At 5-6 months baby appears to recognize persons and things.

Hearing.—At birth the infant is deaf until air penetrates from the throat along tubes to the internal ear, and this may take some days. Once established, hearing is very acute, and loud noises will frighten baby. By the third month he will turn his head to a sound, and is thought to recognize voices at four months.

Speech.—Development here shows wide variations. Girls are usually 2-4 months ahead of boys. Most children can say single words at a year, and short sentences at two years of age. If a child of two years makes no attempt to speak a doctor should be consulted.

^Teeth-—The lower central teeth which erupt at about 6 months are usually uie first teeth to appear—these are followed by the upper central and lateral teeth then the lower lateral teeth. The baby usually has 6 teeth at a year. The double teeth or molars usually start to erupt at from 13-17 months, then the upper and lower canines appear. Finally, the upper and lower s^ec°?d molars at 2-2i years complete the set of twenty temporary teeth. At the same time the second teeth are forming in the jaws.

The value of sunlight and fresh air in promoting health is becoming better known and appreciated every day. Almost everyone knows that the sun’s rays are powerful agents in destroying germs of disease.

Certain rays of the sun — the ultra violet rays — when they reach the baby s skin enable his body to produce a substance called vitamin D which helps him to build straight bones, strong muscles and sound teeth, and so prevent rickets. These rays cannot pass through most clothing or ordinary window glass, and so whenever possible baby should be given sun baths or sun kicks. If for any reason he is unable to be in the sunlight, then he should be given vitamin D by mouth — in Cod Liver Oil or in some other form.

If sunbathing out of doors is done gradually for short intervals Baby will not suffer by direct exposure to sunlight. If the day is hot then the early morning is the best time. Begin by exposing the baby’s feet and hands for a few minutes only, then gradually increase the time and the area exposed. When doing this see that his eyes are protected from the direct rays of the sun.

The period may be increased by one minute daily, and a larger area of the body exposed each day, until Baby is fully exposed for 15 minutes each, back and front, completely nude (i.e. 30 minutes altogether. If your baby is fair with thin white skin be especially careful.

There is one precaution which mothers must observe always. NEVER LEAVE THE BABY ALONE AND NEVER LEAVE HIM ASLEEP when having his daily sun bath. It is so easy to become preoccupied and overlook the time, with the result that Baby may become badly sunburned.

SUNSHINE AND FRESH AIR are good for the baby, but extreme cold and dampness and extreme heat are not. On cold, blustery days when there is a high wind it is better to keep him in a warm, well ventilated room. In hot weather the baby should be in the coolest place that can be found, whether inside or out of doors.

A child should be out of doors sometime each day, unless it is impossible to do otherwise. GET HIM OUT IN THE FRESH AIR. If it is cold see that he is warmly clad, and, particularly, that his feet are kept warm.

If it is raining and necessitates his being kept indoors, see that the cot is placed as far away from the fire as possible. Extremes of heat and cold are responsible for many of the chest complaints that occur among babies.

Every year many children lose their lives or are seriously ill or maimed as the result of accidents.

In Victoria in 1947, according to Infant Welfare Statistics, there were 14 deaths due to suffocation in children under one year.

It requires little to suffocate a young infant and mothers should be very watchful, especially in the early months when a baby is very helpless and may vomit or roll on to his face. Pillows, especially soft frilly ones, are very dangerous and should not be used for infants.

Sometimes when mothers visit a friend’s house they leave baby on a bed with pillows all around him to prevent him rolling off. This is a dangerous practice.

Very small blankets that do not tuck in properly may get pulled across baby’s face. Leaving baby with the feeding bottle propped up feeding himself is not only dangerous but bad for the baby psychologically.

The older child should have properly made and adjusted harness or he may get strangled in it. Plastic harness is as yet less reliable than leather.

A young baby should not be left alone in the house or with only a small child to care for him. '

When preparing baby’s bath put the cold water in first, and never leave him alone while he is in his bath.

Fish ponds and swimming pools in the garden though very charming, axe a menace to toddlers who can be drowned in a few inches of water. In the country dams are a similar danger.

Avoid giving baby small dangerous objects to play with. He may put them in his mouth and choke. Celluloid toys are especially dangerous — they are highly inflammable and if small pieces are broken off, being very light, they can easily be sucked into a baby’s throat.

For the older child peanuts are a similar menace. The light peanut is apt to be drawn into the lung and cause serious permanent damage.

Keep all medicine, poisons, and matches on high shelves out of a child’s reach. Be careful to guard all fires and the disposal of hot ashes. Electrical equipment is a modern danger, especially electric jugs with dangling cords, also irons. Do not patch electric cords — replace them with new ones.

Broken glass, guns — Be sure that all broken glass and sharp tins are carefully disposed of out of baby’s way. Broken glass is especially common at the beach. See that any guns left about are unloaded and destroy dangerous war souvenirs.

A play pen will keep baby from many dangers, but he should not be left in it for long periods.

Road accidents take a heavy toll of children, so see that your pram brakes are reliable. Have a secure catch on your gate and don’t let toddlers stray on to the street. Teach the older children to stop, look and listen before crossing a street.

Some notes on the condition known as “constipation” may be helpful, as a mother is often worried when her baby does not have fairly frequent motions at regular intervals.

One baby may have perfectly normal motions at long intervals, with perhaps forty-eight hours or even longer between them, but not be “constipated,” while another baby may have two or three motions daily and yet be “constipated.”

The first baby has what we call a “lazy” bowel, and this condition must not be confused with CONSTIPATION, which is a symptom, sometimes of illness, sometimes of faulty feeding, but most often, of insufficient fluid intake.

“Constipation” means motions passed less frequently than once a day, the stools being harder and drier than normal, or small, hard, dry, crumbly motions passed once a day or oftener.

“Lazy bowel” means normal motions passed less frequently than once a day, and this condition is of little significance in the baby who is entirely breast fed. ’Such irregularity can often be avoided and regular abdominal massage and training in regular habits at a suitable age will help to overcome any tendency to “lazy bowel.”

The mother should consult her doctor as to the possibility of the condition being caused from any deficiency of vitamins in the mother’s diet, if the baby is breast fed, or in the baby’s diet, if artifically fed.

In the case of a breast fed babe, the mother should correct any tendency she may have to constipation, as a constipated mother often means a constipated baby.

Most types of true CONSTIPATION can be corrected, unless caused by definite illness, in which case a doctor MUST be consulted. An investigation into the type of food, the method of preparation and administration of food, and the amount of fluid taken each day should be made. If, after making any necessary adjustments to the baby’s diet, and increasing the fluid intake, the baby is still constipated, the mother should then consult her doctor concerning the matter, as a mild aperient may be necessary for a few days. Aperients, such as castor oil, should NOT be given except under medical supervision.

The mother may wonder at what age she should commence toilet training by “holding out.” There is no hard and fast rule about it, as the age differs with the stage of physical and mental development reached by the baby. The wise mother will avoid placing too much emphasis on the functions of bowel and bladder, thus concentrating the child’s attention on what is primarily a natural inclination.

The mother may begin to teach her baby the use of the toilet during the first year. If her baby is naturally regular, and always has his movement at about the same time, then he may be placed on his “training chamber” at this time, but this is not really “training,” as the young baby is not aware of what he is doing. A suitable time for some degree of training to be commenced, is when the baby is able to sit up steadily by himself, particularly if the baby gives some sign, such as grunting or wriggling, that his bowel movement is beginning. If the baby is not regular with his motions and gives no sign, it may be advisable for the mother to wait a little longer before beginning training. Bowel control is usually fairly well established by the latter part of the second year, but the age differs according to the development of nerve and muscle control.

This development differs in individual children as does any other stage of growth, so that parents can see that the age at which those nerves and muscles will be able to control bowel movements cannot be stated. The young baby naturally has a motion when he feels the inclination, and when training is first commenced the mother should only aim at training her baby to use the chamber for the first movement of the day. The training of the baby to control his natural inclination must be gradual, the mother must be patient and calm, for there must be no emotional upset which would hinder the baby in learning the use of the chamber.

As this “control” is really the “checking” of a natural impulse until time and place are more suitable, without willing co-operation on the part of both mother and child, the efforts at control will be unsuccessful.

(2) He controls his impulse to eliminate immediately—not to be expected until the second or third year.

The attitude of the parents to these stages of development is very important. If too little allowance is made for the degree of development attained, there may be a feeling of failure and discouragement. The child will sense this feeling and will become so tense that he will be unable to cooperate.

The importance of PATIENCE and SERENITY on the part of the parents cannot be emphasised too strongly during this period of education and development. As we remarked previously, there can be no stated age —the stage of development must be taken into consideration, and the response to. this training will differ in the individual child as in any other phase of behaviour.

The mother should also remember that if it is possible to make the “holding out” or “sitting out” coincide with her baby’s natural inclination the learning of control will be easier for him, for he will learn to associate the use of the chamber or toilet seat with this impulse, and it will become natural for the child to control the impulse until seated in the accustomed position. If the mother considers that her child is ready to commence toilet training, but not old enough to sit on nursery chair or toilet seat, it will be necessary for her to hold him in as natural a position as possible over the training chamber. The chamber should be warmed or wrapped in a flannel cover with a drawstring round the top, so that the baby will not be uncomfortable and disturbed by the cold rim of the chamber. THIS TRAINING MUST NOT HAVE ANY UNPLEASANT ASSOCIATIONS. The chamber is held on the mother’s lap, and the mother holds the baby with her hands around his thighs, so that he is well supported, with his buttocks resting on the rim of the chamber at the back. The baby’s back and shoulders should be firmly supported against the mother’s chest. The baby is held thus for not more than one or two minutes to begin with, as longer will make him tired, uncomfortable and dissatisfied, thus delaying the formation of a good habit.

If the mother is not successful with this procedure or if it upsets the child’s routine, then he is not ready for the training, and the wise mother will wait until her baby is a little older. The parents should realise that the only purpose of this early training is to accustom the baby to sitting in the normal position for bowel evacuation.

The baby must not be expected to restrain his natural impulse to empty the bladder or to have a bowel movement, nor must he be expected to make an effort to move his bowels at any special time. When the baby is a little older a nursery chair may be used, and if the child is comfortable and happy, as well as secure in the chair, he may be left alone, but for not longer than three or four minutes. Being alone may assist elimination as there will be less to distract the child’s attention. A toilet seat, specially made for the child’s use, attachable to the adult toilet, may be preferred. This may be an advantage, as there will be no change later on from nursery ehair to toilet. If one of these small toilet seats is used, the child must not be left alone, as the adult toilet seat is high, and the child may be in danger of falling. A support for the child’s feet should be provided; a firm stool is suitable and should be at a convenient height so that the ^c ,^.^s knees are higher than his hips, and he thus sits in a more natural position for the act of elimination.

Regularity is important in toilet training. The “same time daily” habit is a good one for both children and adults. If the mother has been able to observe the time at which her baby usually has his first motion, she may find that from six to seven months onwards, the addition of new foods, that is, the Educational Diet, may cause a change in the time at which the baby ha-s his bowel movement. If the new time persists for a few days, the toilet schedule should be changed in accordance.

A baby of six months or more may begin to recognise the preparation for his “toilet,” and the wise mother will repeat a word which will come to mean “bowel movement” to him. (The word “toilet” is better than makeshift terms which can cause embarrassment to the parents at times!)

When the child has a bowel action while “sitting out,” the mother should express her pleasure. When he does not co-operate, she should not scold, or even comment. Out of these experiences, the baby will find it more agreeable and comfortable to have his bowel movement at the regular time, rather than in his napkin.

At nine to ten months, the baby will begin to recognise the word or words used by the mother for the toilet or for needing the toilet.

At ten to eleven months the baby may be content to sit on the toilet for a little longer, but he should not be forced to stay there against his will. If there is any conflict or disturbance over this matter, bowel control will be hindered indefinitely, and other behaviour problems will also result. If the child will sit contentedly without a toy it is better for him not to have one, but sometimes he may need a toy to distract his attention. The same toy should not always be given to him, or he will learn to associate the act of elimination with that particular toy. Contentment is important, as it brings the relaxation which aids elimination.

At about this age (ten to eleven months), the child may indicate by his “fussing” rather than by any particular sound, that he is about to have a motion. He is just expressing his impulse, of course, and is not, as some parents think, asking to be taken to the toilet, but by sitting the child out at such times, the mother is helping him to build up an association between his impulse and the toilet or nursery chair.

Prom twelve months onwards, the child may begin to attract his mother’s attention in some way, or to attempt the word which his mother has already associated with the act of elimination, and from this age onwards the child will learn to control his bowel actions, and by the end of the second year, control will be fairly well established, though there may still be occasional accidents for which the child must not be scolded.

Some mothers find that, although they have been able to avoid many soiled napkins, as soon as the child begins to run about and to become more independent he becomes very irregular and wilful. This is often very distressing to the parents, and they wonder where they have made the error in training. This phase does not always indicate errors in training, but as the natural functions of bowel and bladder belong to the child’s first adjustments to life, they are quite likely to be disturbed when he feels a strong impulse of self-assertion, fear, anger, disappointment with his parents, or jealousy about the arrival of a new brother or sister. He may feel neglected and wish to draw attention to himself. To most children, even a scolding is preferable to what seems to them neglect. The parents must not scold, if this break in a good toilet habit does occur the child must not be called “naughty” or “dirty.” It is a great mistake to refer to the waste products of the body as “dirty.” If the child’s development is normal, this phase will pass if he finds that no notice is taken of his attempt to assert his own will. Vexation and the infliction of punishment must be avoided as the child will respond more readily without them.

The best way to deal with the matter is for the mother to suggest, showing no disapproval, that he should “help mother make him tidy again.”

This is as far as it is wise to go, or the emotional element in the occurrence will be increased, the control lessened, and the occurrence become a habit.

If the parents can discover the reason, perhaps one of those mentioned above, the cause should be removed. If it should be jealousy of a new baby, then the parents, particularly the mother, must remember that her older child is still only a baby and should still receive his share of loving and “mothering.” In such matters as this, the main point is for the parents to avoid forcing the child to obey, waiting patiently and confidently until the mother’s affectionate care stimulates the child’s developing affections which lead him to co-operate willingly in these matters.

Complete bladder control should not be expected before the age of three years. The observant mother will see signs of the development of muscle control from perhaps the age of twelve months onwards, but in most cases these signs appear towards the end of the second year. The first sign is usually for the mother to find her baby dry when he wakes from his daytime sleeps. This indicates that he is ready for regular training and the child should be given the opportunity to visit the toilet as soon as he wakes. If the mother takes advantage of such signs and the child becomes accustomed to the use of the toilet for the passing of urine daytime bladder control will soon be fairly well established. When this is so, then training for bladder control during the night may be commenced. The mother may lift the child from his cot before she retires, that is, after the child has been in bed for three or four hours.

The mother may have been able to observe the usual time at which the child passes urine, and, if so, she will be wise to pick him up shortly before" this time. Lifting him quietly and sitting him cut, then tucking him in again will only take a few minutes, and the value of it is that the child is being given more opportunity of becoming accustomed to being dry rather than wet. The mother must not expect the child to be dry when she takes him from his cot in the morning. The bladder of a child is very small, and he has to void frequently, therefore he cannot visit the toilet often enough to keep him dry all day, but there are times during the day when he regularly passes urine, and he will learn to co-operate if he is taken to the toilet as a matter of course after certain occurrences during the day.

At about twelve months or a little more, he will void as soon as he wakes from his day, and his night sleeps. Eating stimulates all the functions of the body, and the young child often needs to go to the toilet when he has finished his meal. A change of temperature, e.g., coming from out of doors to a warm room, will usually cause a child to pass urine, so that when he is about one year old he should be taken to the toilet as soon as he is brought indoors from his play or afternoon walk.

The parents must not expect perfection, and little accidents will occur, both with bowel and bladder control—at such times the child MUST NOT be scolded no matter how embarrassing the incident may be for the parents. As stated before, the child is simply obeying a natural inclination.

From about the age of one year, napkins should be discarded during the day, and pants worn instead. This makes the child more aware of passing urine when he is not at the toilet. It means a little more work for the mother in mopping up little “pools” after accidents, but as wet pants are more uncomfortable than wet napkins they help in developing bladder control. There is no value in making this change in clothing too early, but the observant mother will know from the stage of the mental and physical development of her child when he is ready to discard napkins in the daytime. One often sees thoughtless parents allowing their children to pass urine in any convenient spot. This should not be allowed (except in cases of emergency), the child should be taught that the toilet is for a particular purpose, and though it is a mistake to show false modesty and so make the child self-conscious, with wise training the child will soon learn the use of the toilet and will willingly co-operate with his parents in establishing good toilet habits.

The most important phase of such training is for the parents to be patient and calm, not trying to force the child to obey, nor showing displeasure at any failure on the part of the child.

Diets

This is a most important period, and just as much care must be taken with the feedings now as during the first few months of life, otherwise the child who has progressed well so far may remain stationary or even lose weight. Lack of progress may be due to a defective diet, irregular or too frequent meals, incorrect amounts and types of food, or too faulty administration of food.

In most cases the child may now go uii to three meals a day. We should remember that the average gain now drops to 2-3 ozs. per week. This is sometimes forgotten and the baby is given too large quantities of food, with the result that he rebels, and, if forced, becomes a difficult feeder.

When commencing new foods, it is important to give them in small amounts, and to increase them slowly, according to appetite. The mother should remember that milk is primarily a food, and if her child takes; a fairly large meal of the more “solid” foods, he should not be expected to be ready for a large drink of milk at the conclusion of the meal.

MilK is still the most essential part of the child’s diet. Pull-strength milk is seldom advised before twelve months of age. All milk and water-should be boiled, but from now on the period of boiling may be reduced, so that eventually the milk is just brought to the boil and then cooled rapidly. The amount of milk generally advised is 25 ounces, increasing to 30 ounces per day. "When grading on to full strength for each increase of 1 ounce of milk leave out 1 ounce of water and two teaspoonfuls of lactose from the mixture given below, so that the baby reaches 30 ounces of milk without added lactose or water. Should he evince difficulty in managing the larger quantity of milk the amount is not increased. Use this milk mixture over the day in his food and drink:—

Increase the Glaxo No. 2 by three teaspoonfuls or the Lactogen by two teaspoonfuls every few days. With each increase omit one and a half teaspoons of sugar of milk till the following mixture is reached:—

If the baby nas been well trained he will now have no difficulty in drinking from a cup; as his teeth come through he will love to chew solid foods, and from ten months onwards will try to wield a spoon, though, of course, he cannot be expected to feed himself properly.

Cereal foods and milk puddings form a large part of the diet. One of the best cereals is oatmeal, which should be strained after cooking when first added to the diet. Pine wheatmeal is also good. Snacks, biscuits, &c., must not be given between meals—instead, boiled water and orange juice or other fresh fruit should be given, and the baby should have three tablespoonfuls of orange juice daily in water.

If the child has sufficient teeth and is able to chew well, a thin slice of raw apple given each meal will help to keep the teeth and mouth healthy. Fibrous fruits should be sieved until about 12 months or until the child has sufficient teeth with which to bite and chew.

N.B.—The measures given below are standard medicinal tablespoons and teaspoons. If a standard measure is unprocurable a dessertspoon may be used for the tablespoons, and an afternoon teaspoon for the teaspoon. Level measures should be used, not heaped spoonfuls.

First and foremost, don’t expect the child to know whether or not a shoe fits correctly. The fact that a shoe doesn’t “pinch” is not sure indication that it fits accurately—only the “fitter”, by running thumb and fingers over the shoe, can decide this.

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Make sure the child’s socks are not too tight, thus causing toes to be held in a doubled up position.

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Recommended by the Medical Profession, “Cherub” shoes are built on up-to-the-minute lasts. The modern principle of the shoe gripping at the heel and instep but giving plenty of room for growing toes at the same time, is incorporated in all “Cherub” shoes.

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TOE ROOM. It is important that the shoe should allow sufficient room for growing toes both in height, width, and particularly length. There should be from one-half to three-quarters inch of space between the end of the toes and the end of the shoes when the child is standing.

HEEL FIT. “Cherub” shoes are designed to fit closely at the heel and over the instep.

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“Cherub” lasts are designed with a “straight inside”. This important feature allows your child’s feet to develop naturally with a straight big toe ensuring healthy feet in adult life.

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As soon as shoes and socks are outgrown they should be discarded, even if they are not worn out. Not to do this may cause foot malformations in later life. Examine the feet frequently, and if the toe or any part of the foot is red, a larger size is required.

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CARE OF SHOES, bjever dry wet shoes near a fire or other form of artificial heat. Thousands of shoes are ruined every winter by neglecting this rule. Clean shoes regularly. Without the regular use of polish, shoe leather gradually dries out, becoming brittle and weak, unable to withstand strains of wear.

CHERUB “FOOTMOULDER” Multiple Fitting shoes are scientifically designed to give a perfect fit for every’ foot. Made in five different widths for every size and half size, perfect fit for every foot is assured.

Now your youngster’s foot can be measured with precision for both length and width on a special instrument designed for the purpose, and the appropriate CHERUB FOOTMOULDER shoe is available whatever the measurement. No more cramped toes or absence of arch support—these shoes fit trimly at the ankle and snuggle up under the foot arch while allowing plenty of room for growing active toes.

Though Multiple Fittings are a comparatively new introduction to Australia, Cherub Shoes Pty. Ltd. were among the first to recognise what the system would mean to Australian children. Already we have ten years’ experience in this particular field and forty-three years’ experience in children’s shoemaking.

SIZE

AND HALF

SIZE

Very narrow

Narrow

Medium

Broad

Very Broad

Choose from any of the usual cereal feedings, and with these give 1-2 teaspoonfuls of wheatgerm preparation or porridge made from plain oatmeal or fine wheatmeal, 3-4 tablespoonfuls, with 4-6 tablespoonfuls of milk mixture, increasing according to appetite. NJB.— Do not sprinkle with sugar; there is sufficient in the milk mixture. Follow with rusk, ox-crisp toast with butter and vegemite or mar-mite, or the syrup from orange marmalade, honey, or treacle. Drink of milk mixture,

table broth, or tomato puree, 4-6 tablespoonfuls. Vegetable puree, made with potato and green and yellow or red vegetable, no onion, 2-3 tablespoonfuls. Egg may be given with the vegetable puree on the days when broth is not given or when the baby is not having egg in custards, &c. Brains stewed, fish boiled or steamed and boned, and liver grated raw and cooked in boiling water until it changes colour, may now be given. Start with one teaspoonful of any of these meats and increase to two tablespoonfuls. Drink of milk mixture according to appetite.

Toast with butter, vegemite, treacel or honey, also one oi the following:—■ Ripe banana mashed, cooked apple, pear, prune, and rhubarb with junket or custard, or one of the usual thickened feedings. Drink of milk mixture.

When considering the progress of a child always consider the baby as a whole and do not focus attention on one thing only, such as gaining weight.

The rate of growth is less rapid in the second year than the first year, so that the baby who increased 14-151b. in the first year may only gain 6-71b. in the second year. This is quite normal, and mothers should not be worried by it.

At twelve months he should be able to drink from a cup, to chew well, and to use a spoon, however clumsily. He should be allowed to try to feed himself, as it teaches him self-reliance. A cup without a handle, a short-handled spoon, and plates witfi upright sides should be provided.

He will have three meals per day. These should be given at regular times and should be varied and served attractively. If this is done and he is well he should eat his food without any trouble, but if he should not want a meal do not force him or he may become a difficult feeder. It will not harm him to go without one or two meals.

Introduce all new foods gradually and increase the amount according to appetite.

Avoid “bits” between meals, especially biscuits and “lollies.” They adversely affect the teeth and spoil the appetite for more nutritious foods. Give plenty of boiled water and a daily orange drink.

In the second year he should be encouraged to chew his food, and to this end crisp toast and a scraped chop or other bone should be given.

The diet remains as for the 10-12 months period, with some additions. He should not be expected to have just what the grown-ups are having. WHOLE MILK

may now be given and the child should take 25-30 oz. in some form each day. It must be remembered that milk is a food, and if baby is given too much he will not want his other foods. The milk should be boiled and then cooled rapidly. In the hot weather, or if the milk is rich, partial skimming may be necessary.

TEETH

Good teeth, free from decay, are necessary for good health. The health of numbers of people has been ruined by unhealthy and decayed teeth. Good teeth are not just a matter of circumstance, as many people seem to think. Teeth grow and live, and continue to live after growth is complete. Sometimes teeth are healthy and sometimes they are not, as with any other living thing; the condition of the teeth depends to a large extent on the general health of the body.

Every mother wishes her child to be healthy and happy, and this wish cannot be fulfilled if the child’s teeth are not sound.

The condition of the teeth of the baby depends to a great extent on the health and diet of the mother during her pregnancy. If the mother knew that the development of the baby’s teeth begins about the eighth week of pregnancy, she would understand how important ante-natal care and diet are.

At birth, each tiny tooth of both the first and second sets lies imbedded in the baby’s jaws. The teeth grow as the baby grows, and the first teeth usually appear between six and eight months of age. The time for “cutting” teeth differs in individual babies, and sometimes variations in the average development of the teeth are seen as family characteristics.

Teething is a normal process, and there should not be any real illness. Many children are irritable and uncomfortable while teething, but if there are signs of any real illness, a doctor should be consulted.

Sometimes during the teething period, the baby wakes at night with a sharp cry; this is probably due to a sudden nervous pain, and if it happens very often or if the child’s health seems to be affected by loss of sleep, medical advice should be sought. A drink of cool boiled water will often help the child to sleep, and additional fluids should be given as there is usually profuse dribbling and consequent additional loss of fluid from the system. If the babe tends at all to be constipated due partly to this fluid loss, an occasional dose of a mild aperient may be advised, as well as the extra drinks.

The first eight teeth may come through without the baby showing any signs of upset or restlessness, but the molars or double teeth often cause a little trouble. These teeth come through slowly, usually a point at a time, and the child is often nervous and irritable. The second molars are often the cause of an apparent change in a child’s nature—the sunny-tempered child becoming fretful and cross. At night he may show his nervous irritability by waking frequently or crying out in his sleep. This is disturbing to the parents, but if they are certain that teething is the only cause of such behaviour, then they know it is bound to pass in time, and the realisation that the trouble is merely for the time being will help them to be patient and calm about it. -

This table gives the. approximate ages at which the teeth may be expected to appear:—

Teeth are bones, composed mainly of minerals, especially lime. They have blood vessels and nerves, but differ from other bones in that they have a covering of enamel, which begins to form about the sixteenth week of pregnancy, and if the formation of the enamel is faulty or damaged, it cannot be renewed.

A diet rich in minerals is necessary if the teeth are to be strong, and this diet is not only necessary for the expectant mother and the growing child, but also for the adult man and woman, in order to keep the teeth healthy and strong.

Tooth building foods are: Green leafy vegetables, most fruits, eggs, milk, cheese, whole grain bread, and cereals.

The regular diet should contain some of these foods in adequate amounts, and desire for other foods should not prevent essential foods from being included in the daily diet.

The need for rest and exercise for the child (and the expectant mother) at suitable periods does not have to be emphasised, this need being so well known, but recreation and adequate rest are both important factors in the life of every man and woman for the maintenance in a healthy state of all bone formation.

When the first teeth are coming, the baby needs something to bite and chew rather than to suck. An article which the baby can suck is detrimental, not helpful. Baked crusts or rusks, or a cooked chicken bone (with no meat) also teach the child to chew. Chewing is emphasised because the teeth and jaws are developed by this exercise, just as other parts of the body develop through movement and exercise.

The care of the first teeth is just as important as that of the permanent teeth, and the young child should be taught to brush his teeth at least twice

a day. They must be brushed before he goes to bed, and no food should be given after this final brushing for the day.

pother begins to care for her baby’s teeth early, it will not be for her to teach her child how to brush his teeth correctly. When the baby has one or two teeth, they may be cleaned with salt and water (half a teaspoonful of salt to one cup of water). A tooth brush is not used at this stage, but a clean swab of cotton wool is wrapped round the blunt end ?■*• ^or^ⁿ§Testick dipped in the cool salty water, and used for gently cleans-JS.^gv, ^tooth Paste is necessary at first, but, later on, a soft

The mother should not allow the child to help himself to the tooth paste, as, if too much is used, some may be swallowed and may cause constipation.

As soon as the child is able to chew, he should be given a piece of apple or occasionally a piece of raw carrot, a piece of tender celery, or a crisp lettuce leaf after each meal. This will help to keep the mouth sweet and

If the teeth are of poor quality, they will decay easily, so such teeth need^ great care and frequent dental attention. There are a number of causes for “poor” teeth, sometimes the cause seems to be racial, or due to family characteristics, some families tending to have good teeth, while the teeth of others decay quickly. Even taking these apparent causes into consideration, diet and living habits play the greatest part in tooth structure and quality.

Faulty nutrition is the principal cause of tooth decay (dental caries); this can be seen in cases where illness has interfered with correct digestion and the teeth have decayed very rapidly.

Mouth hygiene is of great importance, lack of cleanliness and harmful secretions both contributing to tooth decay, though the most scrupulous cleaning of the teeth will not preserve them if they are of poor quality, or if the diet is faulty. Therefore, a diet containing all the food essentials, including minerals and vitamins, must be given in order to maintain the teeth in a healthy condition.

The first teeth are guides for the permanent teeth, which are growing beneath them and will take the place of the first teeth as the child grows older. It is essential therefore to take care of the first teeth, for if they are lost long before it is time for the second teeth to come through the jaw may not develop as

Ntuer too young, to learn/ ^it; should, or the permanent teeth may be crowded or crooked.

If one of the first teeth decays, it may cause one or more of the permanent teeth to be affected. The crown of a permanent tooth may touch the decayed baby tooth, and decay may occur at the point of contact. Again, if such a tooth becomes infected, poisons from it may be carried by the blood stream to other parts of the body, such as the heart, kidneys, joints &c., with serious results.

The mouth and teeth are very important parts of the body as all the materials required for the building and maintenance of a healthy body as well as for the providing of energy and strength enter the body through the mouth. The preparation of these materials for use is done in the mouth by the teeth, the tongue, and the mouth secretions all working together, thus the great importance of sound, healthy teeth cannot be over-emphasised.

The table below gives the approximate ages at which these teeth erupt, or come through:—

The wise parents will take every care of their child’s teeth. From the earliest possible time the mother-to-be can do all in her power to ensure good teeth for her child by strict attention to her own health and diet in the ante-natal period. The breast feeding of her baby should be every mother’s ambition, as it is every baby’s birthright. During infancy and childhood, the best possible diet should be provided, with the necessary attention to general hygiene, including adequate rest, exercise, fresh air, sunlight, and pure drinking water.

The parents must remember that decayed teeth do not only mean toothache and gaping spaces in the mouth. Decayed teeth often mean diseased gums, with the subsequent entrance of disease germs into the body. Sometimes abscesses form on the roots of sound teeth—these usually indicate infected gums. These germs are often carried by the blood stream to other parts of the body to procure far worse, and even fatal results. No teeth need ever reach the stage where the health is endangered.

THE SHIRLEY BOOTEE — AS RECOMMENDED BY THE MEDICAL PROFESSION. Made with special extended heel feature. This special heel helps to keep little ankles straight and prevents any tendency for the foot to roll inwards

Prevention of Diarrhoea.—This is most important, as diarrhoea is easy to prevent, but difficult in many cases to cure.

Keep baby cool, but guard against chills. Have rooms well ventilated, do not allow baby to become overheated with too much or too rich food, or with too many clothes. Decrease food and increase fluids on hot days.

The most dangerous type of diarrhoea is the one with blood and slime in the motions. This is infectious, and therefore may be prevented. It is carried by flies and dust, com...... . forters, untrustworthy milk, unboiled water,

unboiled feeding bottles and mouthpieces, by the use of food which has been exposed to dust and flies, and by contact with other cases of summer diarrhoea.

If motions are frequent, stop all food, including breast milk. Give plenty of cool boiled water, and attend your own doctor as soon as possible.

If motion contains blood and slime, it is absolutely necessary and most important to attend doctor immediately.

1. Do not give castor oil or other aperient in cases of diarrhoea on your own responsibility.

containing blood and slime, are highly infectious. Handle napkins carefully, washing own hands always after touching them.

Keep him under doctor’s supervision till diarrhoea has ceased, and he is gradually worked back to his normal diet.

Care of Napkins,-—Hold by corners under running water to wash motion off, plunge napkin immediately into vessel of cold water, bring to the boil and boil for ten minutes then rinse napkins well and dry in the sun. Disinfect gully-trap or trough, where napkins have been washed, with phenyle or other disinfectant.

to clean water, and boil as above. Before throwing soiled water away, disinfect with phenyle or lysol, using one teaspoonful to every pint of water used. Where no sewerage, pour into specially dug hole, and cover with earth.

N.B.—It is most important, after handling napkins from a case of summer diarrhoea, to disinfect the hands by washing with phenyle or lysol, one teaspoonful to the pint of water. Unless this is done, you may

Most parents readily detect, in their children, defects of eye, ear, nose, and throat, but,,they do not always seek advice immediately and so avoid aggravation of the fault and ill-health in the child.

Eyes: A baby’s sight can be tested by attempting to make him look towards a moving object or bright light, but it has not developed sufficiently before he is some months old to enable him to focus properly and therefore look directly at a person or object, and see very small objects placed in front of him.

A not uncommon defect of the eye in a child is a squint. It is readily observed even in a baby, and treatment should be begun about the age of eighteen months. Training of the eye muscles may be all that is necessary to correct the condition. When a child begins to look at books and to draw, one can note if he needs to look very closely to see distinctly or if he screws up his eyes unduly. He may have frequent headaches due to some difficulty with vision. Most defects can be corrected with glasses and are not aggravated by continued use of the eyes.

Whether vision is normal or not, a good light and a comfortable position for reading, writing, and any type of handwork are essential for good performance.

Ears: If a child is bom deaf, he is also dumb, but he must be given the advantage of modern methods of training in speech and lip reading. With acquired deafness after illness, the child also benefits very much if taught to lip read. Earache and discharging ears are not always regarded with sufficient seriousness. A persistent earache especially if associated with fever and vomiting needs immediate medical attention. Though the ear may discharge without much warning and the pain be relieved, supervision is still necessary to ensure that the discharge clears up quickly. Persistent discharge or frequent attacks of earache and running ears are detrimental to the child’s hearing, and call for attention to general health factors, and a review of the conditions of the teeth, nose, and throat, x

Nose: With the nose we associate the common cold. Undoubtedly the ability to breathe well through the nose is a most important feature in the prevention of colds. Mouth breathing may be due to excess adenoid tissue at the back of the nose, or to the nose being narrow, or the

habit may develop during a cold and persist., Deep breathing exercises through the nose, especially in the fresh air, help to re-establish nose breathing. Plenty of out-of-door exercise and sunshine, well- ventilated buildings, a well-balanced diet, and sufficient rest, are all important in building up resistance to cold. Too much clothing is more liable to

cause colds than too little. Nervous factors also play a part—overexcitement and fatigue from worry frequently preceding an attack.

One need not allow children to suffer colds without attempting to give them some relief. Extra rest and plenty of fluids are essential. Repeated inhalations or nose drops to decrease the congestion of the nose, relieve and help to shorten an attack.

A chronic cold is usually associated with infection of the air spaces or antra, adjacent to the nose, and may cause a yellowish discharge

Colds associated with fever, sore throat, coughing, and muscle pains as in influenza are common in the winter, and necessitate complete rest in bed.

^{Tile us}e of the handkerchief whenever sneezing, coughing, or clearing the nose is important hygienically to prevent the spraying of infection amongst other people. Children should be taught to use a handkerchief and to blow the nose without pinching the nostrils, otherwise during a cold, infected material may be blown back into the ears and an infections started there.

Throat: The tonsils act as barriers to the entrance of infection into the body, but they may enlarge or become unhealthy and do more harm than good. Large tonsils are usually associated with enlarged adenoids, but the size is important only when it interferes with breathing. Mouth breathing in a child can seriously affect the development of the chest, causing flatness or hollowing of the lower part of the chest, and of the mouth, causing excess arching of the palate, protrusion of the upper jaw and overcrowding of the teeth. The enlargement and obstruction may be apparent from an early age and operation and re-education in breathing should not be delayed. Tonsilitis is common in children. During an attack the tonsils become swollen and red and may be covered with spots of pus. If the health is poor and attacks frequent, the tonsils may remain red, swollen, and unhealthy, and cause frequent colds, ear trouble, and enlarged glands in the neck. It must be remembered that bad teeth can aggravate the condition of the tonsils.

The child with large unhealthy tonsils is usually pale, thin, and listless, and may appear to be dull. Before operation and removal of the tonsils and adenoids, every attempt is made to improve the child’s health and the condition of the tonsils by other means.

A child with unhealthy tonsils is especially prone to diphtheria, but no small child is immune from this disease. Therefore, the first step in the care of the child’s nose and throat is immunization against diphtheria.

GOOD FOOD HABITS

WISE DISCIPLINE FROM THE EARLIEST YEARS LEADS ON TO HAPPY BALANCED LIVING IN ADULT LIFE.

He should learn to eat the right kinds of food during the first five years of his life. Then the foundations are laid for normal growth and development.

The acquiring of good food habits begins at a very early age. By the time a child is five years of age, if he has received wise guidance, he may be expected to:

The basis for good food habits is a desire for food. A healthy child should come to his meals pleasantly hungry, and eager for food.

If he is upset just before, or during his meal, his appetite may well be destroyed.

It is a good plan to tell a young child when the meal is nearly ready, so that he may have time to finish anything with which he has been occupied. This tends to gain his co-operation. Time, too, is necessary for a child to prepare to come to the table, independently or with help, if necessary. ,

It is beneficial for a child to relax for approximately ten minutes before meals. This avoids fatigue during meals.

Appetite is stimulated by the kihd of food offered. A diet containing the right proportions of food of different- types gives vigour to the body, and this in itself makes for good appetite.

Great care should be taken in the preparation of a meal. How a child feels about eating his food is influenced by—

All children do not require the same amounts of food. Small helpings make it possible for a child to finish what is on his plate, and they certainly make an appeal to the appetite.

A young child is interested in feeding himself. He can gradually acquire the necessary control if

The general feeling at meal time may either help or hinder the development of good food habits.

Freedom from strain of any sort helps a child to relax and enjoy his food, as well as the companionship of those with whom he may be having his meal. It is desirable to have one person at the table responsible for the meal of a young child. He may then receive quietly any helpful suggestions which may be necessary.

It is important that he should not feel he is the centre of the family’s attention.

The adults’ attitude to food, as well as their courtesy, is often reflected in the behaviour of a child who likes to do as he sees others doing.

If it is taken for granted by all that the child will eat his food, this will go a long way towards achieving the desired end.

Diet for Pre-School Child

A good diet is important to the normal growth and development of the pre-school child. Such a diet must contain regularly the essential foods listed below⁷. Properly cooked and attractively served, these foods are satisfying to the child.

Foods should not be forced at any time. Individual dislikes can usually be overcome by offering the same food in different forms and at different times.

Meat: Either red or white meat should be given daily. A reasonable amount is \\ oz. per day, and slightly more with fish, tripe, brains, tongues, or beef sausages. The last two mentioned are not the "best meats for children, so should only be used if other meat is not available.

Eggs: An egg is required at least 3-4 times per week, either as cooked egg or in food such as egg custard.

Vegetables: A child needs a helping of potato eacn day and also a green and a yellow or red vegetable. Each helping should be 1-2 tablespoonfuls. Some raw vegetable as a salad or given at the end of a meal is an advantage, and is well liked by the older pre-school child.

Fruit: Raw and stewed fruit should be given each day, and orange juice, freshly squeezed, daily if possible.

Wholemeal Bread: Pure wholemeal bread, or brown bread which contains wholemeal, should always ue used. From 2-4 slices are required each day. Children should be encouraged to eat their crusts, as chewing is an important factor in the prevention of decay in teeth.

Cereals: Refining of cereals reduces their vitamin and their calcium content, so that wholegrain cereal should be used where possible, and wheat-germ, 2-4 teaspoonfuls, added if refined cereal is used.

The above foods are the essential ones. Marmite or Vegemite is a valuable addition. Honey, jams, treacle, golden syrup, and light puddings can also be added. Ice-cream should not be given between meals, but can be used as a sweet course at meals with or without stewed fruit. Simple cakes, such as sponge cakes and wholemeal fruit cakes, may be given in moderation.

FOODS TO BE AVOIDED ARE:—All biscuits, rich cakes, pastries, fried foods, twice cooked foods, pickles, sauces, and highly seasoned foods..

Milk and fruit only should be given between meals. Sweets and cakes are a cause of dental decay, and further, when given between meals tend to spoil the appetite for the main meals of the day. Each meal should end with a piece of apple, carrot, celery, or lettuce to help to dislodge any food particles remaining in the teeth.

What keeps people well is not only the quantity of food they eat, but the essential ingredients of the food which nourish the cells forming the body. .

1. PROTEIN is the body-building foodstuff responsible for growth and repair. About half the protein in the diet should come from animal sources, and this is termed first-class protein. This is best supplied by taking each day—

Second-class protein comes from vegetable sources, mainly the legumes, e.g., peas, beans. Walnuts, almonds, and peanuts also contain a high proportion of protein.

2. CARBOHYDRATES are the main source of heat and energy and consist of the starchy and sweet foods, e.g., flour, oatmeal, sugar, and honey. Vegetables, fruit, and milk also contain starch in varying amounts. Our diet contains more carbohydrates than any of the other constituents.

include all forms of fat and dripping, lard, fat bacon, margarine, and vegetable oils. Of the fats, butter is the most valuable, and it is important for every one to eat the whole of his butter ration because of its vitamins A and D content. ' , . .

Dripping is the cheapest form of fat, and is equal in energy value, but not in vitamins, to butter. Fats yield a little over twice as much heat and energy as the same amount of carbohydrate or protein. For this reason more fatty foods are instinctively eaten in the cold weather.

4. MINERAL SALTS are substances which do not yield heat and energy, but are essential for building body cells and in assisting the regulation of the work of the different organs of the body. They are also necessary for the correct assimilation and absorption of food. The body requires many different minerals, the most important being calcium, iron, phosphorus, and iodine. If foods containing these minerals are supplied in the diet in adequate amounts it is 'safe to assume that sufficient of the others will be supplied with them.

Calcium is essential for the building of bones and teeth and for other functions of the body. Good sources of calcium are milk, cheese, vegetables (especially leafy ones), and egg-yolk.

Iron is an important mineral, for it helps to form the red colouring matter of the blood and is concerned with the carrying of oxygen from the lungs to the tissues.

Phosphorus is also required for building strong bones and teeth and is essential for growth. As the proportion of calcium and phosphorus in the diet is essential, milk is the ideal food for supplying this requirement.

5. VITAMINS are chemical substances which are essential to life and health. They are found in small amounts in most natural foods.

Certain diseases, such as rickets, scurvy, and beri-beri occur in the prolonged absence of specific vitamins in the diet. Such diseases are rare in this country, but many people do not have an adequate supply of some of these vitamins, and this deficiency, though perhaps quite small, leads to conditions of vague ill-health, chronic fatigue, constipation, and lowered resistance to disease.

There are six well-known vitamins needed in human nutrition. These are vitamins A, B1 (thiamin), B2 (riboflavin), nicotinic acid, C (ascorbic acid), and D. There are many others which are less well known and about which much has to be learnt.

VITAMIN A.—Needed for growth and general health, especially of the eyes; help the body’s resistance against infections of the nose, throat, &c.

Sources.—Vitamin A is found in carrots and green vegetables, liver, butter, egg-yolk, cheese, and cod liver oil.

VITAMIN Bl.—Needed for growth and a healthy nervous system. Also helps the body to utilise other foods. Lack of this vitamin may cause loss of appetite, constant tiredness, nervous fatigue.

Sources.—Vitamin Bl is found in whole grain cereals, wheat germ, lean pork, liver, peanuts, milk, eggs, potatoes, green peas, yeast extract.

VITAMIN B2.—Needed for growth; for healthy skin and eyes; prevents constipation; prevents cracks around the mouth.

VITAMIN C.—Assists in building strong teeth and healthy gums; strengthens blood vessels; help to increase resistance to certain infections.

Sources.—Citrus fruits, black currants, tomatoes, fresh vegetables, pawpaw, pineapple, berry fruits, rose hips, parsley, potatoes.

VITAMIN D.—Needed for building healthy bones and teeth. Prolonged deficiency results in rickets.

Sources.—Fish liver oils, egg-yolk, liver, exposure of the skin to the sunlight (provided diet is satisfactory).

If we include dairy products, meat, eggs, fruit, vegetables, and whole grain cereals in the daily diet, the vitamin content should be adequate.

6. CELLULOSE (roughage) consists mainly of fibrous material which is not utilised or absorbed by the body. A certain amount is necessary to ensure correct bowel movement. It is best supplied by taking plenty of vegetables, fruits, and whole grain cereals.

7. WATER plays an important part in the regulation of the processes of the body; is essential for life for the following reasons:—

All classes of food must be represented to ensure a well-balanced diet. Certain foods supply first-class- protein, minerals, and vitamins, and for this reason they are termed “Protective Foods.”

VEGETABLES.—1 serving of potatoes and 2 other vegetables—1 to be leafy green and 1 to be raw.

WHOLE-GRAIN CEREAL.—1 serving, at least, of wholemeal bread or whole-grain cereal.

For the general growth of a young child sleep and rest must be considered as well as food, sunshine, exercise, and fresh air. Sleep is a body builder.

Have you noticed the drooping shoulders and the slumping stand of a child who is always fatigued?

Do you know a child who is always irritable because he does not have sufficient sleep?

IF YOU WOULD HAVE A HEALTHY HAPPY CHILD IT IS NECESSARY TO SEE HE HAS SUFFICIENT REST AND SLEEP

The amount of sleep required may differ a little with each child. It is important that he has all the sleep he needs.

Generally it is found that a child of from 2-5 years requires approximately 12-11 hours hours’ sleep at night. In addition, a daytime sleep or rest of approximately 2-1 hours is beneficial.

Incidental rest pauses may be supplied through quiet play activities, such as doll play, looking at picture books, or other quiet occupations. Such pauses help in avoiding fatigue.

1. A well balanced, interesting day, including happy, active play in the sunshine. '

It is difficult for a child to form good sleeping habits if the time of going to bed always varies. A child will co-operate more readily if he is told when it is nearly time for bed. This gives him an opportunity of finishing what he has been doing.

It has been found that the later a child goes to bed, the longer it takes him to go to sleep, unless he is utterly exhausted.

It is most important that preparations for bed should be calm and happy. Over-excitement at bed-time produced by vigorous play, exciting stories or pictures, is often responsible for restless nights.

Many bed-time difficulties may be avoided if a simple routine is followed in which a child has time to help himself. He needs to know what is expected of him when preparing for bed.

The calmness and understanding of the adult responsible for a child contributes to that feeling of safety which makes good sleep possible.

Wise discipline is essential to health and happiness. Without it energy is wasted and a child is not free to develop in the best way.

Learning self-control is not without difficulties. It often means behaving in a way contrary to one’s wishes.

There is a long way to go from the state of a helpless dependent infant to that of a self-directing adult.

ANTICIPATE LIKELY PROBLEMS AND AVOID HAVING TO DEAL WITH DIFFICULTIES WHICH NEED NOT OCCUR.

If he is functioning well, a child is more able to adjust happily to the many difficulties he meets.

These things exert a stabilising influence so that a child is less likely to act with nervous- irritation when things go wrong.

This helps a young child to feel that behind him there is certainty, so he feels safe. Through a good routine he learns what is expected of him.

Apart from those things which it is necessary for him to do, he needs much scope for freedom.

A YOUNG CHILD TENDS TO CO-OPERATE MUCH MORE READILY OVER ESSENTIAL POINTS WHEN HE IS NOT BURDENED WITH MANY REQUESTS, OR TOO MANY EXPLANATIONS OF REQUESTS.

Growth involves much activity, and a great deal of learning takes place through activity.

It is helpful to remember that ass a child makes effort to do things for himself he is taking steps towards that independent self-direction which will be so valuable to him as he fits into the pattern of life as he finds it.

In his play, when he has space, time and suitable play materials, a child make experience satisfaction and success as he carries out his ideas.

This encourages him in worth while creative effort. He will face happily all sorts of difficulties in order to achieve what he has in mind.

He meets in his play problems of his own understanding which are challenging to him, whether they are concerned with materials or with companions of his own age.

A very young child may soon learn through that intangible thing called atmosphere what real discipline means. In the close relationship of his family he first finds out what other people are like.

The type of discipline experienced at home will help to form a child’s attitude to authority in the various forms in which he may find it later on.

Here, at home, as part of a whole he learns to contribute to that whole by taking responsibilities which are gradually assumed by him.

A BACKGROUND OF UNDERSTANDING AFFECTION MAKES EASIER THE LEARNING OF SELF-CONTROL

A child needs the support of adults who are firm, yet understanding, who help him realise that they, as well as he, have their rights.

3. Frame requests so that a child does not think he has a choice when there is none.

5. Respect a child’s activities, and allow him to experience a sense of achievement.

10. Expect from a child in all ways only those standards of behaviour belonging to his stage of development, and within the range of his abilities.

This complaint is often caused through mothers swabbing out the mouths of the young infants unecessarily. This injures the delicate membranes and permits the entry of germs. The mouth of a young baby is cleansed naturally by its own saliva. As a preventive measure, the mother’s nipples should be washed before the babe is put to the breast and (in the case of an infant fed artificially) by ensuring that the bottle and teat are perfectly clean.

Thrush shows its appearance by tiny white flakes on the inside of the mouth and lips. It should be treated by swabbing out the infant’s mouth after each feeding by dabbing a piece of cotton-wool soaked in sodium bicarbonate solution (1 pinch to 1 eggcup full of warm boiled water) followed by glycerine and borax. ,

«_^VerL^{few mothers} realise how frequently they give their babies more food than they can digest, with the result that they suffer from wind and pain followed by Colic. ’

Other causes of this complaint are too frequent feeding, irregular feeding, gulping down food, sucking on an empty breast or too slow a mouthpiece, chilling of body, surface, cold feet or wet napkins. Colic due to such ^ma^’ therefore, be prevented by following the advice on these points, which is obtainable at any Infant Welfare Centre and is also given in other sections of this book.

MOTHERS SHOULD BE PARTICULARLY CAREFUL THAT BABY BRINGS UP THE WIND DURING AND AFTER EVERY FEEDING THIS IS ACCOMPLISHED BY HOLDING HIM IN A SITTING POSITION ON THE MOTHER’S KNEE —AND GENTLY RUBBING ^v

During an attack of Colic, give baby a little warm water and hold him over your shoulder. If pain is severe, apply hot flannels to baby’s abdomen or rub same with warmed hands, and apply warmth to feet. An enema of warm water into the bowel may relieve him.

If the child does not soon get better, it may be something more serious than Colic, and the doctor should be called.

This condition may be prevented by keeping baby very clean. Special attention should be paid to folds and creases in the skin and very little soap used—and then only a mild superfatted one. Baby must also be dried carefully by being patted or dabbed with a soft towel.

Keep baby dry by changing napkins frequently, and, if chafed, cleanse sore surface with oil or Lanoline in place of water. It is also beneficial to expose affected area for a few minutes to direct rays of sun daily until healed.

Rubber pilches are injurious to the baby and their use is strongly condemned. Instead, a flannel napkin protector can easily be made which will serve the purpose equally well and not injure the child. The following diagram will enable mothers to make these protectors readily.

Measles, German Measles, Whooping Cough, Chicken Pox, Mumps, Diphtheria, and Scarlet Fever are the infectious diseases, so-called because transmission of the infection occurs readily from one person to another. For each disease there is a definite incubation period or time from a person’s contact with the disease to the development of symptoms, and a period of infectivity during which time the patient is infectious, and must be isolated. Unfortunately this period may have commenced some days before the disease is recognised, hence the infection is passed on from one to another.

The necessary periods of isolation for both the patient and those who have been in contact are—

Until the rash has disappeared and the patient has no cold, cough, or discharge from the ears and feels well; at least until three weeks has elapsed from the time of appearance of the rash.

For seven days only from the appearance of the rash, provided there is no persistence of symptoms.

Until the patient is well, and the whoop and paroxysmal cough have ceased for two weeks; at least four weeks from the beginning of the whoop.

Until every scab has fallen off; at least two weeks from the beginning of the illness.

Until the patient is free of sore throat, cold, discharge from the ears, and enlargement of the glands of f the neck and looks well, at least four faeeks from the beginning of the illness.

For fourteen days from the time of contact, provided still in good health. It is unnecessary to isolate a contact who has already had the disease.

There is no regulation about isolation of contacts, but the disease is likely to develop 10-21 days after exposure to infection.

There is no regulation about the isolation of contacts, but the disease develops 14-28 days after exposure to infection.

Seven days from the last exposure to infection, if apparently free from sore throat and nasal discharge, and swabs are negative.

For seven days after the last exposure .to infection, if apparently in good health and free from sore throat or cold.

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Measles commences as an ordinary cold followed by fever, loss of appetite, redness of the eyes, and after three to four days the development of a coarse red rash on the face, neck, body, and limbs. The illness may be quite a mild one, then all that is necessary is to keep the patient warm and comfortable in bed in a well-ventilated room during the acute stages. If the light worries the patient the room can be darkened.

Plenty of drinks, especially fruit drinks, are essential, and the diet should be gradually increased as the appetite improves.

Complications such as Bronchitis, Pneumonia, and discharging ears frequently occur in babies and poorly nourished children. An injection given immediately contact with measles is known to have occurred helps to protect these children and to prevent a severe attack of the disease.

German measles is characterised by the presence of painful glands at the back of the neck, a cold or slight sore throat, backache, and general feeling of illness, and after a few days the appearance of a blotchy pink rash, chiefly on the neck, trunk, and limbs. The rash may fade rapidly or escape notice. The treatment is the same as for ordinary measles. The disease is most serious in the early months of pregnancy, as the baby can be affected and be born with serious disabilities. Therefore, the expectant mother should avoid contact with these cases as far as possible, and consult her doctor if she thinks she has developed the disease.

Whooping Cough.—It is often two weeks before the cough becomes typical, i.e., occurring in spasms, followed by a whoop or sharp drawing in of the breath. The cough always persists for four to six weeks, and is most severe at night. A child who is able to sit himself up does so diming a spasm, and unless there is vomiting does not need any assistance, and is often made worse by too much attention and fussing. A younger child has to be helped during every spasm by being sat forward until the coughing ceases. Vomiting after coughing is common, especially after a meal, and it is therefore wise to give something to drink or eat immediately afterwards. Milk especially is usually retained.

The infection is very serious in a small baby because of the exhausting cough and the length of the illness, and the consequent loss of weight.

Immunisation commenced at the time of contact or as soon as the disease is suspected seems to help these small children. Routine whooping cough vaccination from about the age of six months helps to prevent the incidence of severe attacks and is especially useful in epidemics.

Chicken Pox is diagnosed by a rash commencing as numerous red spots which develop into blisters containing watery fluid and finally scab. The rash appears on the trunk, face, scalp, and upper part of the limbs. As a rule chicken pox is not a serious infection.

Mumps is a painful swelling of the glands in front of and below the ears, accompanied by loss of appetite, some fever, and a general feeling of illness. The swelling is usually extremely tender, occurs on both sides of the face, and after a few days begins to slowly subside.

Abdominal pain due to inflammation of the pancreas sometimes accompanies the disease, while in young male adults a serious complication is infection of the testicles, which occurs usually in the second week of the disease. This if severe and on both sides may render the patient sterile. The likelihood of severe complication occurring is avoided by keeping the patient at rest for ten days.

Diphtheria and Scarlet Fever are the most serious infectious diseases, and always require medical attention.

Fortunately immunisation against diphtheria which should be done in every .child at the end of the first year, has greatly reduced the Incidence of, and mortality associated with this disease.

Diphtheria is of three main types which may be recognised by certain features, sometimes combined:—

(a) A sore throat with greyish white patches on the tonsils and perhaps swelling of one or both sides of the neck. The patient usually looks pale and sick.

(b) A blood stained yellowish discharge from the nose. The patient may look and feel quite well.

(c) Hoarseness and difficulty in breathing in a child, gradually increasing, and accompanied by a croupy cough. There are patches on the tonsils though the throat may not be sore.

A carrier of Diphtheria is one who has no sign of the disease, but has positive swabs, and is capable of transmitting the disease. Isolation and treatment is carried out as for a patient with the disease.

Scarlet Fever is recognised by a severe sore throat, with vomiting, loss of appetite, and fever, followed usually after 24 hours by the appearance of a fine red rash extending over the body and limbs. The throat is very red and there may be yellow spots on the tonsils.

Parents can play a part in the prevention of the spread of infectious diseases. In the first place, every child should be immunised against diphtheria. Secondly, in any other of the infectious diseases, the child or adult, if treated at home, should be isolated as far as possible especially from children. Finally, where a child is known to have been in contact with an infectious case, he should be isolated, at least about the time when the disease is likely to develop, and any symptoms occurring should be regarded as the probable onset of the infection.

Besides baby’s clothing, it is necessary to provide a bassinette or basket with mattress, blankets, and mackintosh sheeting, also a mosquito net and perambulator for him.

A covered pail for napkins and a hot-water bottle for use in winter are also desirable. Later a cot, mattress, sheets, and larger blankets will be necessary.

Every baby should sleep alone. It is most unhealthy for him to share a bed, and many fatal accidents have occurred through babies being suffocated when sleeping with adults. Also, a baby lying close to his mother may become overheated, and his sleep disturbed when she moves.

When providing a bassinette, one with a movable basket top with handles is most convenient. A “Moses basket” is very useful. Canvas bassinettes, unless they have a firm perforated wooden bottom, are very dangerous.

The fewer hangings there are around the baby the better. Grown-ups have discarded bed hangings for themselves, but unfortunately some mothers still like them around baby’s crib.

For the very young baby an improvised bed can be made from a large smooth box or dress basket.

It must be long enough to allow baby to stretch to his full length and wide enough so as not to cramp his movements.

The “pram” cannot be recommended for baby to sleep in at night; if it is used, the hood should be folded down so that he gets plenty of air.

The bassinette will be outgrown in four to five months, and then a cot will have to be provided, preferably one with wire gauze sides and top. In it he is safe and protected from flies.

Cots with wooden bars should have the bars sufficiently close together to prevent baby getting caught between them. If it is painted, the paint should be of a kind that is harmless if the baby chews the wood, otherwise he may get lead poisoning. The springs should not sag, or wooden slats may be used instead of springs.

The mattress should be firm and should have a washable cover, and be filled with chaff, horsehair, sheep’s wool, or kapok. Feathers must not be used, as they are a frequent cause of irritation and skin rashes. The mattress should be well aired daily and put out in the sunlight at frequent intervals

No piliow. A pillow is not necessary for the young baby, and is, in fact, a grave danger. Every year some babies lose their lives as a result of being smothered in soft, frilly pillows. In order to protect the top of the mattress, a clean folded napkin may be laid across the pillow area, being tucked in firmly so that baby is unable to pull it across his face.

The bedclothes should be suited to the weather, and should always be perfectly clean and dry. Too many bedclothes cause discomfort and sweating and keep the baby awake. Too few clothes in the cool weather are also a danger, for the baby may become chilled and subsequently ill. Blankets should be light and loosely woven so that they are porous and thus provide ventilation. Avoid tucking baby in too firmly so that his arms are held at his sides. Room should also be left for him to move his feet freely.

Making Up the Cot: The blanket is placed over the basket or small cot (a single-bed blanket is best), allowing about twelve inches to everlap at the top and a little more hanging over one side than the other. Within this blanket place the mattress, and on this a piece of waterproof sheeting eighteen to twenty inches long and twelve inches wide, covered with a napkin used as a draw sheet, if desired. The baby is placed on his side in this bed, and the shorter side of the blanket brought across first. The longer side is then folded over baby. The lower end of the blanket is drawn out envelope fashion, and the overhanging end piece of this brought up to baby’s shoulders and tucked in well at the sides under the mattress. The surplus at the foot is also tucked in tidily, care being taken not to have the blankets too tight or too heavy on baby’s feet. The top twelve inches of the blanket is arranged to form a lining around the top of the basket.

If this method is followed, baby will be very cosy, and there is little danger of his getting uncovered. After baby is six or seven weeks old the blankets should be left a little looser so that he will have room for movement.

In cool weather the baby may be loosely wrapped in a small enveloping or “cuddly” blanket before being placed in his bed.

For the older baby the mattress is covered with the waterproof sheet, the under blanket, then the lower sheet, all being neatly and carefully tucked in. The top covering should not be too high, care being taken to see that it does not cover baby’s mouth or nose. With blankets “warmth without weight” is the ideal for which the mother should strive.

Sleeping Bag for the Older Child: Difficulty is often experienced in keeping the older child properly covered during the night. This may be overcome by the use of a sleeping bag made according to the accompanying diagram. This should be made of washing flannel of double thickness. If made with plenty of room the baby is able to kick as much as he likes, and he can sit up. He is, however, prevented from becoming uncovered. It is important that it should not be too short, otherwise it will press on his feet and hinder their correct growth.

If the baby’s basket cannot be placed in a safe-cot, then a mosquito net (preferably green) is necessary. It should be large enough to tuck under the mattress or have an elastic band to fit around the outside of the basket. A light frame is required to support the net so that it is not too close to the baby, and so that he cannot pull it in and suffocate himself.

Small or lightweight babies may need some artificial warmth in very cold weather. This may be provided by means of a hot-water bag, but care must be exercised to see that the baby is not burned. Do not use boiling water; only fill the bag about half-full, use a cover on the bag, and put it in the bed with two thicknesses of blanket between it and the baby, with the bottle stopper turned down.

In choosing a perambulator there are several points to consider. First of all a four-wheeled carriage is necessary for the young baby. Next make sure that it is sufficiently wide and long so that his movements are not cramped. It should be from 33-38 inches in length and not less than 15 inches wide. It should not be too deep, otherwise baby will not get sufficient air. A floor with wooden slats or some other arrangement which allows free ventilation is best. It should have good springs so that it rides smoothly, and an adjustable hood lined with green material to protect the baby’s eyes from the glare. In Victoria a Wicker or Reedtex “pram” is the most suitable.

The wheels should have satisfactory brakes, and the mother must see that these brakes are in operation if she has to leave the carriage unattended. When baby is old enough to raise himself he must have leather straps to prevent his falling from the perambulator. The straps should be carefully chosen and adjusted, or baby may strangle himself in them. A small firm cushion is necessary for his back when he sits up, but it should be removed when he lies down. A green mosquito net should be used on the perambulator.

There are both advantages and disadvantages in the use of a play-pen, but for the busy mother with a baby who is very active the play-pen is a useful and safe place in which she can leave him

it for the first time the mother should first place ^{A good} ‘^vpe ° playground. some favourable toys in it, then she should step ^Des<gned by Matron Kaioei. into the pen and play with him for a few minutes until he feels at home.

The play-pen should be used with discretion. When he is beginning to pull himself up he should not be allowed to stand for too long hanging on to the top of the pen. The pen should be large enough for the baby to feel free; from 4-6 feet square and from 22-24 inches high are the usual measurements.

A good type of play-pen has a raised wooden floor which obviates draughts and is easily kept clean. It should stand firmly on a rug kept in place by tapes tied to the corner posts of the pen. When used out of doors it should be on a smooth, clean verandah or on a tarpaulin or ground-sheet. The upright bars should be set close together to prevent baby from pushing his head between them. If the pen is painted, lead-free paint should be used. For use out of doors the pen should be made higher than 30 inches so that it may be covered with a large mosquito net without restricting or canopy across one comer is useful in sunny

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One of the best ways of keeping a child healthily and happily employed is to give the right kind of playthings.

Play is a very important part of the child’s life, because it is through play that children learn by experimenting and investigating. When we think of the amount of time during the day that children spend in play it will easily be seen how necessary it is that children have suitable toys.

A child needs toys with which he can do things, so that he will be able to play quite happily without constant attention from adults. If a child is given suitable toys with which he can make or do things, he learns to make his own decisions, to concentrate, and very often learns lessons of independence. -

In selecting playthings for children, they should be tested by the following standards:—

. Laziness is developed if the child plays with toys which call forth no effort on his or her part.

Carelessness is developed if the child plays with toys Healthy childhood. which are poorly made, and are easily broken.

Extravagance is developed by the frequent replacing of poorly constructed toys by others of exactly the same kind. The best toys are not necessarily the most expensive.

very stimulating, and will spend happy and profitable hours with such materials in a back yard working out their various ideas and dramatising every day happenings.

It is found that these elementary materials serve the child for a number of years. As the child develops, he adapts the materials to his needs. For example, the small toddler dribbles the sand through his fingers; the small school boy makes sand gardens and castles.

All toys should be made from strong materials, so that they will be as durable as possible.

Bone, wood, or other sturdy rattles. Soft cuddly animals. Soft washable dolls. Bright balls. Some toy with a short cord attached. Wood embroidery rings. Wooden spoon.

At one year, the child is learning to balance, and later on, to walk, and will need toys to assist in this development, e.g.—

Play yard. Motor car to push. Animals to ride on. Carts to push and pull. Bails (large).

The child will also be at the stage of taking things apart, and will need toys that can be taken apart and put together again quite easily.

Posting tins. Peg tins. Nest of blocks or tins. Large blocks (hollow). Colour stands. Pegboards. Beads or cotton reels for stringing. Fit-in toys (the blox that locks). Hammer toys. Baskets for carrying. Crayons, paper. Simple picture books. Dolls. Doll’s bed.

At this age, the child needs toys and materials with which to initiate and experiment. (Use of some of these may need supervision.)—

Building blocks. Modelling with clay. Crayons and paper—pastels, paint and brushes, finger paints. Scissors, paste and paper. Small mosaic pegboards. Jig-saw puzzles. Dolls with clothes that come off. Dolls’ furniture. Tin dishes. Laundry sets. Wooden aeroplanes. Hammer, large-headed nails, soft wood. More advanced pegboards. Books.

In addition, the two year old, for large muscle development, needs— Simple climbing apparatus, with ladders. Swings. Boards for sliding and balancing. Carts for pulling and pushing. Tricycle. Large wooden blocks for building. Balls.

Modelling. Painting. Cutting. Domestic activities. Dramatising stories and events. Dolls. Trucks, cranes. Large floor blocks. Carpentry tools.

Climbing apparatus. Gardening tools. Rakes. Shovels. Sleds. Playhouse with doors. Skipping ropes. Parallel bars. Bicycles.

Method.—Remove fat and meat from bone. Cut meat up finely. Chop bone. Place meat, bones, water, and salt into saucepan and allow to stand for i hour. Bring slowly to the boil, simmer for | to 1 hour. Strain, and when quite cold, remove any fat which has risen. Serve warm.

Note.—1 tablespoonful of pearl barley or rice may be added to the above broth, but do not add either in hot weather unless using broth at once.

Ingredients.—1 tablespoonful barley or rice, e.g., celery, carrot, turnip, parsnip, green peas (onion is not used for the child under the age of two years), water, pinch of salt, i pint milk.

Method¹.—Prepare vegetables, and cut up roughly. Put into a saucepan with barley, salt, and water sufficient to cover. Bring to the boil, cook until tender. Press through a sieve. Add milk gradually and bring to the boil. Serve warm or hot.

Ingredients.—\ lb. tomatoes, £ cup water, salt, \ pint milk, 1 teaspoon butter, 1 teaspoon flour.

Method.—Cut up tomatoes, add water and salt. Bring to the boil, and simmer slowly until soft. Press through a sieve. Melt the butter, add the flour off the flame, stir until smooth. Cook one minute, then add milk gradually. Bring to the boil. Remove from the fire, add the hot tomato puree gradually. Serve warm or hot.

Puree may be prepared from any variety of vegetable, except onion. Potato should always be included.

Method.—Prepare vegetables, washing thoroughly. Cook by steaming preferably, if not, then cook in as little water as possible. When cooked thoroughly, press through a sieve. Serve warm or hot.

Place egg in boiling water in a saucepan. Cover and draw off the fire. Keep hot. Stand for 6 minutes. For children under one year give yolk but not white.

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Method.—Remove crusts from the bread. Cut into 1-in. strips. Bake in a very slow oven, about f hour, until dry and crisp right through, and a light-brown colour. When cooked, stand on a wire tray to cool, Keep in an airtight tin.

If the baby is breast-fed, a weak milk mixture is used for the cooking' of cereals, commencing with 3 tablespoonfuls milk, 5 tablespoonfuls water, with 3 teaspoonfuls of sugar, increasing gradually to 6 tablespoonfuls milk, 2 tablespoonfuls water, with 2 teaspoonfuls sugar, taking two to three weeks to reach this final mixture.

If the baby is artificially fed, 4 oz. of his usual feeding mixture may be used.

Method.—Prepare as for vegetable puree, cooking without salt. When sieved, add a little milk mixture, having boiled both the milk and the water, sufficient to ensure a suitable consistency. This is a very easily digested and pleasant form of thickened feeding.

Ingredients.—1 tablespoonful oatmeal, fine or coarse, water, pinch of salt, milk mixture, 4 oz.

Method.—Soak oatmeal overnight in just sufficient water to cover. Bring milk mixture to the boil, stir into the oatmeal. Pour into a double saucepan, or a covered bowl or jar, which is then placed in a saucepan of boiling water. The water should reach about half way up the bowl. Allow the water to simmer for i to f hour. Strain through a fine sieve. Serve warm.

If pearl barley is used, use recipe for Oatmeal Jelly. If patent barley is used, omit the soaking overnight.

N.B.—When using any of the finely powdered cereals, straining is not necessary.

Method.—Bring milk to the boil but do not let it rise in the saucepan Dissolve the sugar in the hot milk. Allow to cool until tepid. Dissolve the rennet in a little cold boiled water. Stir into the tepid milk, but beware of stirring too much. Allow to set (do not move bowl until set). A few drops of cochineal and 1 or 2 drops of vanilla essence may be added if desired.

Method.—Warm i pint milk, dissolve the syrup in this. Add remainder of milk (cold). Pour into a pie-dish. Stand pie-dish in a baking dish of cold water, and cook carefully in a fairly slow oven until set. Serve either cold or hot. (Serve warm for young children.)

Method.—Wash and core apple. Place sugar and butter on top of apple (about 1 teaspoonful of each). Place apple in a pie-dish to which a little water has been added. Bake until soft in a moderate oven.

Method.—Wash an apple. Place whole apple in a pie-dish to which a little water has been added. Bake until soft. Remove skin and core Press pulp through a sieve. Add a very little sugar if necessary.

Method.—Wash and soak a few prunes overnight. Cook until soft. Press through a sieve. Add a very little sugar if necessary (12 prunes make about 6 teaspoonfuls of pulp). Other dried fruits may be prepared in the same way, e.g., apricots, peaches, &c.

Ingredients.—1 orange, 1 medicinal tablespoonful (or 1 household dessertspoonful) of powdered gelatine, 1 teaspoonful sugar.

Method.—Dissolve gelatine in 2-3 oz. boiling water (amount of water depends on size of orange). Add sugar. When cool, add the juice of one orange. Strain carefully. Allow to set.

Method.—Choose a very ripe banana, peel and mash with a fork. Add a little orange or pineapple juice if desired.

Method—Warm the milk (100°F.). Dissolve rennet in a little cold water, add to the milk. Allow to set. Break the curd with a fork. Stand vessel containing curd in a saucepan of hot water. Bring to boiling point. Strain through boiled butter muslin. Re-heat whey to a temperature of 155 °F. Cool quickly. Keep cold and covered.

N.B.—The curd should not be wasted, as it makes delicious cream cheese for older members of the family. * *

All fruit juices should be freshly prepared from perfectly ripe fruit. They should be carefully strained through boiled gauze or butter muslin. If boiled water is added it should be quite cool beforehand. Hot water helps to destroy vitamins. Soda should not be used. If the fruit is ripe, sugar should not be necessary.

Method.—Wash the fruit thoroughly. Squeeze, mash with a fork, or crush between two saucers, into a perfectly clean vessel, such as a scalded cup. Strain through double butter muslin which has been boiled previously, and use as soon as possible after preparation.

Carrot juice and swede turnip juice are both suitable sources of vitamin C. Choose good quality, young vegetables. Wash well under running water. Scrape or peel and scald with boiling water. Grate or mince the carrot or swede, and (a) squeeze through boiled butter muslin into a perfectly clean vessel, or (b) place the grated vegetable in a clean bowl, add a little cold boiled water, cover, and allow to stand for one hour. Strain through boiled butter muslin. (Method (b) does not allow an accurate measuring of the juice.)

N.B.—Always wash and scrub the hands thoroughly before squeezing juice through boiled gauze, &c.

Method.—Choose a ripe, red tomato. Wash, scald, and peel. Mash with a clean fork, and squeeze through boiled butter muslin into a perfectly clean vessel. Use as soon as possible.

Method.—Wash barley well. Place in saucepan with water. Bring to the boil, and boil for 20 minutes. Strain, re-measure, and make up to the original 1 pint with boiled water. Keep cold and covered.

N.B.—Barley water ferments quickly, so must be made twice daily, and kept in a cold place.

Use gloves and scissors to harvest the hips. Hips from the wild briar rose are best. Choose bright red berries which are firm and ripe, and use as soon after harvesting as possible.

Method.—Wash the hips and remove flower and stem ends. Place in an aluminium or enamel pan with a close-fitting lid. Add water. Bring to the boil, and simmer till hips are soft, about 30 to 45 minutes. If water evaporates in boiling, make up to the original amount by adding boiled water. Strain carefully through a calico jelly bag to remove skins, seeds, and fine hairs. Wash the pan and return the juice to it, adding the sugar. Boil for 20 minutes. Store in small dark bottles, close securely, and store in a cool dark place.

N.B.—The syrup should not be stirred while cooking, and the lid of the pan should not be lifted unnecessarily. The bottles should be sterilized by boiling before bottling the syrup..

In addition to the recipes already given in Section 2, the recipes in this section are suitable for the older child. Most of these dishes are also suitable for the family menu, hnd where possible they should be used for the family, in order to save extra cooking and fuel. Servings should be in accordance with the age and appetite of the individual.

Soups, usually served as appetizers, may be foods of good nutritional value also, if made from freshly cooked vegetables or meat, or both, using the liquid in which the vegetables are cooked, and milk. (See Recipes 1 to 4.)

Method.—Wash liver. Mince finely. Take one cupful of minced liver, add a little salt. Place in a saucepan, cover with water, and allow to stand for one hour. Bring to the boil and simmer gently for 5 minutes. Flavour with vegemite or marmite and serve hot.

Method.—Peel and wash potatoes, cut up roughly, cook until soft with a little water and salt. Press through a sieve. Add h pint milk gradually, stir until boiling point is reached. Serve hot, with chopped parsley.

N.B.—Cream of asparagus, white onion, celery, artichoke, pumpkin, green peas, may also be made in the same way as Cream of Potato.

Method.—Wipe the meat with a clean damp cloth. Scrape finely with a knife on a plate so that no juice is lost. Place in a bowl with a little cold boiled water and a pinch of salt, and allow to stand for one hour, carefully covered. Stir occasionally. Pour through a fine strainer, pressing the meat well with a wooden spoon. Serve with raw tomato juice.

Eggs are rich in growth-promoting materials, i.e., protein, minerals, and all the vitamins except C. Because eggs contain first-class protein, it is advisable to use them in combination with cereal foods when the quality of the protein is not so good.

It is desirable that every one should have an egg each day, but when supplies are limited children and nursing and expectant mothers should have first claim.

For CODDLED EGG, see Recipe 6. An egg thus prepared is both nice to eat and easily digested.

Method.—Have boiling slightly salted water about lb inches deep in a shallow pan. Break the egg into a saucer and carefully slip the egg into the water. Cover, remove from the fire, lift out and drain when the white is firm and a film has formed over the yolk.

Ingredients.—1 egg, 2 tablespoonfuls milk, salt, 1 teaspoonful butter. Method.—Beat egg, add salt, milk, and butter. Stir over the fire until it thickens. Do not allow it to boil. Chopped parsley may be added.

Method.—Boil the milk. Allow to cool. Beat egg and sugar, add flavouring. Add either warm or cold milk, strain into a tumbler and serve.

Method.—Prepare and cook spinach. Drain. While hot place a poached egg on top. Serve at once.

Ingredients.—1 egg, i teaspoonful chopped parsley, pinch salt, butter. Method.—Separate yolk from white of egg, beat each separately. Add parsley and salt to yolk, then add white and mix lightly. Have a small pan hot in which a little butter has been melted. Stir in egg, allow to set, and just colour. Turn very carefully with a knife, form into a roll. Serve at once.

These foods are growth-promoting and if supplies are short other foods, such as eggs, cheese, or milk, should be taken.

Muscle meats are usually more popular than the internal organs, such as liver, kidneys, tripe, &c., but the vitamin content of muscle meats is low compared to that of such meats as liver and kidneys.

Fish is a valuable source of protein, sea fish being also a good source of iodine. In areas where sea fish is unobtainable, iodized table salt may be used. _J , ,, . . ' ,

Meat should always be cooked, unless ordered otherwise by a doctor, the object being to make the meat tender, destroy bacteria, and any parasites which may be in the meat.

Tender cuts of meat are cooked by grilling or roasting, whilst the less tender are more successfully prepared by stewing and steaming.

Method.—Take a small lamb chop, trim, and place on a hot gridiron on a clear, smokeless fire, or under a gas or electric griller. Turn every 2 or 3 minutes. Time required for meat 1 inch thick: 7 minutes, approximately. Serve hot.

Method.—Soak rabbit for some time, overnight if possible, in salted water. Remove from water, wash, wipe, and cut into small pieces. Place in a saucepan with sufficient water to cover, add a little salt, brings to the boil and simmer gently until tender. Serve, masked with white sauce, and garnished with strips of grilled bacon and chopped parsley.

Method.—Wash chicken, dry, cut in small pieces, then proceed as for fricasse of rabbit.

Method—Soak brains in salted water for i hour. Remove membranes. Place in saucepan, cover with water, add a little salt. Bring to the boil, and simmer for 10 minutes. Pour off water. Mash brains with a fork, Mask with white sauce, and serve, garnished with chopped parsley.

Ingredients.—| lb. tripe, 5 oz. milk, 2 teaspoonfuls flour, 1 teaspoonful butter, chopped parsley, salt, grilled bacon.

N.B.—1 small white onion may be used when cooking for children over two years of age.

Method.—Wash tripe in warm water. Cut into small pieces. Put into cold water and bring to the boil. Strain. Add fresh cold water and the onion, if desired. Bring to the boil, and simmer until tender. Strain and add white sauce. Garnish with chopped parsley and rolls of grilled bacon.

Ingredients.—2 oz. fresh lean steak, 3 drops lemon juice, i teaspoonful butter, salt. .

Method.—Scrape meat finely with a knife. Mix meat with salt and lemon juice. Mould into flat cakes. Smear a frying pan with butter, heat it, and cook the cakes until they change colour.

Ingredients.—Lamb’s fry, vegetables (e.g,, celery, carrot, tomato, &c.), water, salt.

Method.—Wash liver and remove skin. Mince finely and cook in a saucepan with a little water, salt, and diced vegetables. Serve with toast.

N.B.—Liver may be cooked in a variety of ways, e.g., grilled, baked, braized in a casserole with vegetables.

Ingredients.—f dessertspoonful powdered gelatine, i cup hot water, 2h cups minced chicken, 2 teaspoonfuls chopped parsley, salt, 2 tablespoonfuls whipped cream, if available.

Method.—Dissolve gelatine in hot water. Mix together chicken, salt, parsley, and add dissolved gelatine. Fold the whipped cream into the

mixture and put into a wet mould. Chill and set. Serve with lettuce and/or tomato.

Method.—Fillet the fish and wash in cold salted water. Dry the fillets. Place on a greased plate with the skin side uppermost. Sprinkle lightly with salt. Cover with a second plate and stand, over a saucepan of boiling water for 15 to 20 minutes. Serve with a white sauce or with butter, as desired.

Method.—Prepare as for steamed fish. Have a pan with sufficient boiling water to cover the fish. Add a little salt to taste. Cook 10 to 20 minutes according to the thickness of the fish. Remove from the water with a fish slice. Drain well. Serve hot, masked with a little white sauce. Chopped parsley may be added.

Method.—Prepare and cook as for boiled fish. Break the fish into small pieces, add white sauce - and place in a small baking dish or pie-dish.

Cover with breadcrumbs. Brown under the griller or place in the oven for a few minutes. Serve hot.

Ingredients—2 teaspoonfuls butter, 2 teaspoonfuls flour, i cup milk, pinch of salt.

Method.—Melt the butter, add the flour off the flame and stir until smooth. Cook for 1 minute, add the liquid—all at once if it is cold, and gradually, if hot. Stir until it boils and boil for 2 minutes.

Ingredients.—\ cup milk, 2 teaspoonfuls plain flour, pinch of salt. Method.—Mix flour and salt to a smooth paste with a little cold milk Heat the remainder of the milk, and add. the mi$ed flour slowly. Stir till boiling, and cook for 2 minutes.

Method—Prepare as for white sauce, omitting salt, and adding 1 level teaspoonful of sugar and 2 drops of vanilla essence.

^{N B}-—To give variety, other flavourings, e.g., lemon, orange, chocolate, nutmeg may be used.

Potatoes.—Besides being a good source of carbohydrate, potatoes also contain minerals and vitamins. The potato, therefore, is classed as one of the protective foods.

Green and Yellow Vegetables.—These vegetables are a rich source of vitamins and mineral salts.

The outside leaves of cabbage and lettuce have a higher vitamin A value than the pale, inner leaves.

Vegetables which are digestible in the raw state are best eaten in this form. Less vitamins and minerals are lost than if the vegetables are cooked.

Artistically arranged, -a raw salad will appeal to the most jaded appetite. Encourage children to have some raw vegetable each day. Fresh, young carrots are usually popular.

(a) Vegetables should be washed well, under running water if possible, but do not soak. Green leafy vegetables to be eaten raw should be washed in salt and water.

boiling water, keeping the lid on the saucepan. Cook 10 to 15 minutes. Drain, and serve immediately. >

(e) Use all cooking water in soups, gravies, and sauces, for some of the minerals and vitamins are in the water.

(f) Steam, boil, or bake root vegtables in their jackets for preference, where practicable. If boiled, put into boiling salted water, and cook with the lid on the saucepan.

N.B.—EXCEPTIONS.—Old potatoes are put into cold water and brought slowly to the boil. New potatoes should be placed in hot, not boiling, water, and cooked with the lid on the saucepan. ■

Method.—Scrub the potato well. Prick the skin. Place on bars or shelf in the oven. Bake until soft when tested with skewer, about 1 hour. When cooked, scoop potato from its jacket, sieve, and mix with a little butter and a pinch of salt.

Method.—Pick leaves from stalks. Wash well under running water or in several waters. Place in a saucepan, add a pinch of salt. Cook without any additional water in a tightly closed saucepan until tender (about 15 minutes). Shake the saucepan occasionally to prevent scorching. Drain, pressing with a saucer. Chop or press through a sieve. Serve hot with a little butter.

Ingredients.—Tomatoes, salt, breadcrumbs, butter, or dripping. Method.—Wash tomatoes, place in a bowl and pour boiling water over them. Remove skins. Slice and place alternate layers of tomatoes and breadcrumbs in a greased pie-dish. Add salt. Sprinkle top with breadcrumbs, add a few dabs of dripping or butter. Bake for \ hour. Serve hot.

Method.—Scrape, wash, and scald the carrot. Grate on, a vegetable grater. Place in a saucepan with 2 tablespoonfuls of cold water, and a piece of butter the size of an almond. Cook over a slow fire for 10 to 15 minutes. Serve hot.

N.B.—Cabbage may also be cooked in this way, but needs a little longer cooking.

This group is known as legumes. They are a good source of second-class protein and minerals, and also supply some of the B group of vitamins. .

Method.—Wash peas and drain. Soak in cold water for 24 hours Bring to the boil in the soaking water, cook rapidly for a few minutes, then reduce the heat and cook slowly until soft. Add salt about 5 minutes before cooking is completed. Cooking time varies according to the age of the peas.

Method.—Wash beans and drain. Cover with hot (not boiling) water and soak for 24 hours. Drain. Place in fresh cold water. Bring to the boil and cook for 1 hour or longer as required. Add salt and simmer for 10 minutes.

Method.—Wash lentils thoroughly and drain. Soak in plenty of cold water overnight. Drain and cover with boiling water, add a little salt, and boil gently until soft, but not broken.

For good health the diet must be adequate in “Protective Foods,” i.e„ foods supplying minerals and vitamins.

Fruits, as well as vegetables, are amongst the richest sources of vitamins and minerals, therefore, should be included in the daily diet.

Fruits, as well as vegetables, also supply roughage necessary for the prevention of constipation.

the water, therefore this liquid should not be wasted, but should be used for drinks, or for jellies, &c.

Method.—Prepare the apple by pressing some stewed or baked apple through a sieve (the pulp should be of a good consistency). Mix it with the milk, and add sugar to taste. Add the egg, beaten. Pour the mixture into small greased moulds, or into a large greased pie-dish, and bake in a moderate oven until set. This may be served hot or cold with cream.

Ingredients.—|lb. apples, loz. sugar, 1 clove, 2Jozs. water, 1 egg-white, 1 tablespoonful castor sugar.

Method.—Peel, core, and stew the apples until tender. Wash rice well. Place in saucepan with water and cook slowly until water is absorbed. Add milk, cook until the milk is absorbed, add sugar. Pour apples into greased pie-dish, put rice on top. Whip white of egg stiffly, fold in castor sugar. Pile on top of rice, place in slow oven and brown slightly.

Ingredients.—fib. apples, ljoz. sugar, 2 tablespoons water, l egg, i gill milk, 2oz. sugar, 3oz. flour, 1-oOZ. butter or good dripping, pinch salt, I teaspoonful cream of tartar, \ teaspoonful baking soda.

Method.—Peel and slice apples. Place in pie-dish with sugar and water. Cover, and bake in moderate oven while making sponge mixture. Cream butter and sugar, add beaten egg gradually, then milk, and lastly sifted flour and rising. Pour cake mixture over apples while they are hot and bakp for 25 to 30 minutes in a moderate oven.

Ingredients.—alb. apples, 3ozs. water, loz. sugar, i teaspoonful powdered gelatine, 1 white of egg, 1 tablespoonful water.

Method.—Peel, core, and slice the apples. Stew until soft. Press through a sieve, and make up to 6ozs. by adding water if necessary. Soak gelatine in water for 15 to 20 minutes, and dissolve by heating over hot water. Add to the apple puree, mix well, and allow to cool. When cold, fold in the stiffly beaten egg-white. Place in moulds, and stand in a cool place to set. Serve with custard or cream.

Method.—Place layers of sliced bananas, cooked apple, and wheat flakes in a pie-dish. Sprinkle with sugar. Sprinkle the top with a little nutmeg or cinnamon. Place in a moderate oven for a few minutes. Serve with boiled custard.

Method.—Peel, core, and quarter the apples. Make a syrup of the water and sugar. Heat, and when the sugar is thoroughly dissolved, add the apples and cook slowly with the lid on the saucepan, until the apples are soft. Serve hot or cold.

Method.—Cook apricots or prunes. Press through a sieve. When cool, add the stiffly beaten egg-white. Serve cold with boiled custard.

Ingredients.—\ cup water, \ cup sugar, 1 dessertspoonful flour, 1 dessertspoonful gelatine, i cup orange juice.

Method.—Bring water, sugar, flour, and gelatine (well mixed) to the boil. Set aside to cool, then add fruit juice and beat for 20 minutes, or until it foams. Place in ice-chest to chill. Serve with orange sections and whipped cream. (Make lk hours before serving.)

Ingredients.—1 orange, i cup sugar, 2 tablespoonfuls cornflour, 1 cup hot water, 1 egg-white.

Method.—Grate rind and squeeze juice of orange. Put sugar and hot water into saucepan and bring to the boil. Blend cornflour with cold water, add to the dissolved sugar and water. Bring to the boil, stirring all the time. Cook for 5 minutes. Add the juice of one orange, and the rind of half an orange. Add the stiffly beaten egg-white. Beat rapidly for 2 minutes. Pour into moulds and chill.

Ingredients.—2 dessertspoonfuls gelatine, 1 cup milk, 1 egg, k cup orange juice, k cup hot water, 1 teaspoonful grated orange rind, 2 dessert-spoonsful sugar.

Method.—Dissolve gelatine in hot water. Separate yolk and white of egg and beat yolk and sugar together, add to the milk. Heat until the mixture coats the spoon, that is, until almost boiling. Remove from fire, add orange juice, rind, and gelatine. Whisk white of egg stiffly, and add to the mixture. Pour into mould and allow to set.

Ingredients.—2 dessertspoonfuls gelatine, cups milk, k cup hot water. 2 cups mashed banana pulp, 3 tablespoonfuls orange juice, 3 tablespoonfuls honey, pinch of salt.

Method.—Mash bananas to a smooth cream. Add milk, orange juice, honey, and salt. Blend thoroughly. Stir in the gelatine dissolved in the hot water. Pour into a mould. Serve with whipped cream and sprinkle with nutmeg.

In inland areas where fresh fruits are unobtainable, dried fruits are of value in the diet.

Dried fruits retain their full mineral content, and, although the vitamin content is considerably reduced, they are still of some value as a source of vitamins.

Method.—Wash fruit thoroughly, place in a vessel, cover with warm water and allow to soak overnight. Strain, add sugar to this liquid in the proportion of 1 tablespoonful of sugar to k Pint liquid. Bring to the boil, stirring until the sugar is dissolved. Add the fruit, cook until tender (approximately 5 minutes).

Ingredients.—k pint water, loz. semolina, 3 teaspoonfuls sugar, \ teaspoonful grated lemon rind, 3 teaspoonfuls lemon juice.

Method.—Boil the water, semolina, and sugar together for about half an hour. Ten minutes before cooking time is completed add the lemon rind. Remove from fire and allow to cool slightly, add the lemon juice, and beat until stiff and frothy. Pour into a mould and allow to set. Serve cold with custard sauce.

Ingredients.—1 dessertspoonful gelatine, 1 teaspoonful sugar, 8oz. milk, hot water.

Method.—Dissolve the gelatine in a little hot water, add the sugar, and stir into the warm milk which has been boiled previously. Stand in a cool place to set. This jelly may be tinted pink wit> ~ochineal, &c„ and may also be flavoured with two drops of flavouring essence, if desired.

Ingredients.—2ozs. jelly crystals, lOozs. hot water, 5ozs. milk, 2 teaspoonfuls ground rice.

Method.—Pour hot water over the jelly crystals. Stir until dissolved. Allow to cool and partially set, then beat well until light and frothy. Blend the ground rice with a little cold milk, and put the remainder of the milk on to heat. Add the moistened rice and stir until boiling. Boil for 5 minutes to cook the rice. Stand until cold, and then whip into the beaten jelly. Pour into moulds and allow to set. Serve with cold boiled custard.

Ingredients.—\ pint milk, loz. sugar, foz. cornflour, piece of thinly-peeled lemon rind.

Method.—Blend the cornflour with a little cold milk, put remainder of milk on to heat, with the thinly-peeled lemon rind. When hot, remove from the fire, take out the peel, stir in the cornflour, return to the fire, and stir till boiling. Boil 5 minutes. Cool slightly, add sugar, stir still dissolved. Pour into wet moulds and allow to set. Serve with fruit.

Ingredients.—Plain blanc mange, loz. jelly crystals, 8oz. water. Method—Make plain blanc mange according to Recipe 67. Allow to set. Dissolve jelly crystals in hot water. Allow to cool. Before the jelly commences to set, pour it over the blanc mange. Chill, and serve with stewed fruit.

Ingredients.—joz. gelatine, h pint milk, juice of i lemon, i cup sugar, 1 small egg, vanilla essence.

Method.—Dissolve the gelatine in the milk, add well-beaten egg-yolk, > sugar, and lemon. Bring to the boil, stirring all the time. When nearly oold, whip in the stiffly beaten egg-white, add essence. Pour into a mould, and allow to set.

Ingredients.—1 egg, 1 cup milk, 2 teaspoonfuls sugar, vanilla or lemon essence, pinch of salt.

Method.—Beat egg, sugar, and salt, add milk and essence, and mix ■well together. Pour into baking dish. Stand dish in larger tray containing water and bake slowly until set.

Method.—Beat the egg, sugar, and salt together, add the warm milk and essence. Cook in a double saucepan, stirring continuously until the custard coats the spoon.

Method.—As for baked custard, but cook in the following way:—Pour mixture into a basin, cover with greased paper, stand in a saucepan containing water (about half way up the basin). Bring water to the boil, and simmer gently, until the custard is set. If available, cook in a steamer.

Ingredients.—2oz. sugar, \ gill water (to make caramel), 1 egg, 1 cup milk, i teaspoonful sugar.

Method.—To make caramel syrup, place sugar and water in a saucepan, place on the fire, dissolve the sugar thoroughly before allowing it to boiL Boil rapidly without stirring until it turns brown. Remove from fire. To make custard, beat egg and sugar, add milk and caramel syrup and beat well. Pour into baking dish. Cook by standing dish in a larger bne containing water. Cook slowly in a moderate oven until set.

Ingredients.—lib. apples (stewed with a little sugar), £lb. butter or margarine, 1 egg, 2 tablespoonfuls sugar, lib. wholemeal self-raising flour, 2 tablespoonfuls cold water.

Method.—Cream butter and sugar, add egg and water, then flour. Turn out on floured board, knead lightly, roll out on floured white paper to twice the length required. Spread half with the warm stewed apple and fold the other half of the cake over the apple (use the paper to do this as the cake mixture is very soft). Remove the top paper carefully, and slip a hot slide under the entire cake. Bake in a hot oven from 20 to 30 minutes. Cut into squares, dust over lightly with castor sugar.

Ingredients.—4oz. butter or good dripping, 4oz. wholemeal self-raising flour, 4oz. bran or plain oatmeal, vanilla essence, 4oz. sugar, 1 egg, pinch of salt.

Method.—Cream butter and sugar, add egg, beat well. Add flour and bran or oatmeal and salt, also two drops of vanilla essence, if desired. Mix, and then turn dough on to a floured board, knead lightly, and roll out thinly. Cut out into biscuits. Glaze, if desired. Bake in moderate oven for 10 to 12 minutes.

Ingredients.—2oz. good dripping or butter, 1 cup boiling water, pinch of salt, oatmeal.

Method.—Place butter or dripping in a bowl, pour over it the boiling water, stir until melted. Add sufficient oatmeal to make a stiff paste. Shake a little meal on the board, and roll out as thin as possible. Cut into the desired shapes. Bake in a moderate oven until crisp. Keep in an airtight tin. .

Ingredients.—Joz. cheese, ioz. spaghetti, ioz. dried beans, 2 teaspoonfuls breadcrumbs, 1 teaspoonful chopped parsley, salt, i teaspoonful chopped onion, 2 teaspoonfuls beaten egg, ioz. dried peas.

Method.—Wash beans and peas separately, and soak in separate dishes overnight in plenty of cold water. Drain and cook beans in boiling salted water, for one hour, or until soft, then mince. Cook peas. Cook spaghetti, and cut into short lengths. Grate cheese. Mix all ingredients, saving a little cheese to mix with breadcrumbs for sprinkling on top. Place in a greased pie-dish, sprinkle the top with the cheese and crumbs. Bake in the oven for 10 minutes, or until browned. When in season, tomatoes may be sliced and placed on the top before sprinkling with the cheese and breadcrumbs.

Ingredients.—ioz. grated cheese, ioz. spaghetti, ioz. beans, 2 teaspoon-fuls breadcrumbs, 1 teaspoonful chopped parsley, i teaspoonful chopped onion, 1 teaspoonful beaten egg, salt.

Method.—Wash beans, cover with water and soak overnight. Drain, and cover with fresh salted water. Cook until tender. Cook spaghetti and onion. Mash beans, add other ingredients, and form into croquettes. Coat with milk and toss in creadcrumbs. Fry in hot fat until golden brown.

meat, fish, &c., is equivalent to 1 egg. liver with loz. bacon is equivalent to 3oz. meat, cheese is equivalent to 1 egg or loz. meat.

6oz.

4oz.

ioz.

2oz.

Joz.

loz.

4oz.

loz.

Joz.

foz.

loz.

N.B. — The above measures are ordinary household spoons. Oz. — ounce; tab. = tablespoon; teas. = teaspoon.

N.B.—The above measures are used for infant’s feeding—milk mixtures, &c., and for measuring dried milks, also for measuring the cereals, vegetables, &c., for the Educational Diet (Section 2 of this booklet). See note at beginning of Section 2.

2 teaspoons..............

Is dessertspoons.............

1 teacup.................

1 gill................ ..

1 breakfastcup.............

2 breakfastcups .. .........

4 gills...................

1 medicinal tab.............

Is medicinal tabs............

2 tablespoonfuls sugar........

1 breakfastcup sugar.........

6 lumps loaf sugar..........

2 tablespoonfuls' flour........

1 tablespoonful butter.......

1 dessertspoonful gelatine.....

2 tablespoonfuls cornflour.....

1 dessertspoon (approx.)

1 household tablespoon 11 gills

4 full household tablespoons

2 gills 1 pint 1 pint

1 household dessertspoon (approx.) 1 household tablespoon (approx.)

1 ounce 8 ounces 1 ounce 1 ounce 1 ounce i ounce 1 ounce

N.B. — “Spoonful” means a level spoon measurement, therefore, in measuring half a spoonful, use half a level spoonful, except where otherwise indicated. .

The above measurements are all approximate, as spoons and cups differ a little in size. Most' household measures and recipes are based on the American standard of 16 ounces to the pint, liquid measure, and on the ordinary household table and teaspoon, except where otherwise indicated.

A Medium-sized Crochet Hook. Ribbon for Bonnet and Bootees Six Small Buttons for Coat.

1st row: K 1, * K 2 tog, make 1, K 2, P 1, K 6, P 1, K 2 tog, M 1, (K 1, P 1) twice, K 1, * repeat from * to * ending row with (K 1, P 1) once instead of twice, K 1.

2nd row: K 1, * P 2 tog, M 1, P 2, K 1, P 6, K 1, P 2 tog, M. 1, (K 1, P 1) twice, K 1, * repeat from * to * ending row with (K 1, P 1) once instead of twice K 1.

7th row: K 1, * K 2 tog, M 1, K 2, P 1, lift the 4th st on left-hand needle over the 1st 3 sts and let it drop off needle then lift the 5th and 6th sts over in the same way, M 1, K 2, M 1, K 1, M 1, P 1, K 2 tog,

4th row: K 3, * si next st on to a spare needle and leave in front, K 2, K the st from spare needle, si next 2 sts, on to spare needle and leave at back, K 1, K the 2 sts from spare needle, repeat from * to last 3 sts K 3

8th row: K 3, * si next 2 sts on to spare needle and leave at back. K 1, K the 2 sts from spare needle, si next st onto spare needle and leave in front, K 2, K the st from spare needle, repeat from * to last 3 sts, K 3.

2nd row: Cast off 5 sts, * P 2 tog, M 1, P 2, K 1, P 6, K 1, P 2 tog, Ml (K 1, P 1) twice, K 1, repeat from * to * ending row with (K 1. P 1) once instead of twice, K 1. . „

Repeat the 3rd to 8th rows of pattern for skirt of coat once, then the 8 pattern rows 4 times. Cast off.

RIGHT FRONT: Cast on 79 sts and work 6 rows of moss stitch.

1st row: (K 1, P 1) twice, K 1, * K 2 tog., M 1, K 2, P 1, K 6, P 1, K 2 tog, M 1, (K 1, P 1) twice, K 1, * repeat from * to * ending row with (K 1, P 1) once instead of twice K 1.

2nd row: K 1 * P 2 tog, M 1, P 2, K 1, P 6, K 1, P 2 tog, M 1,

(K 1, P 1) twice, K 1, * repeat from * to * ending with (K 1, P 1) three

times instead of twice, K 1.

Repeat the 1st and 2nd rows twice.

7th row: (K 1, P 1) twice, K 1, * K 2 tog, M 1, K 2, P 1, lift the 4th

st on left-hand needle over the 1st 3 sts and let it drop off needle, then

lift the 5th and 6th sts over in same way, M 1, K 2, M 1, K 1. M 1, P 1, K 2 tog, Ml (K 1, P 1) twice, K 1, * repeat from * to * ending with (K 1, P 1) once instead of twice K 1. .

8th row: Repeat 2nd row.

Repeat these 8 rows 13 times more.

Next row: (K 1, P 1) twice, K 3 (K 2 tog, 32 times) K 8 (47 sts).

1st row: P 2, * K 2, P 4, repeat from * to last 9 sts, K 2, P 2 (K 1, P 1) twice, K 1.

2nd row: (K 1, P 1) twice, K 3, * si 2, K 4, repeat from * to last 4 sts, si 2, k 2.

3rd row: P 2,

P 1) twice, K 1.

4th row: (K 1

leave in front, K 2, K the st from spare needle, si next 2 sts on to a spare needle and leave at back, K 1, K the 2 sts from spare needle, repeat from * to last 3 sts, K 3.

5th row: P 5, * K 2, P 4, repeat from * to last 12 sts, K 2, P 5 (K 1, P 1) twice, K 1.

8th row: K 1, P 1, K 1, M 1, K 2 tog., K 3, * si next 2 sts on to spare needle and leave at back, K 1, K the 2 sts from spare needle, si next st on to spare needle and leave in front, K 2, K the st from spare needle, repeat from * to last 3 sts, K 3.

Next row: Cast off 6 sts, purl to last 5 sts, (K 1, P 1) twice, K 1. Repeat the 8 pattern rows for skirt of coat 4 times more making a buttonhole in every 7th pattern row.

(To make buttonhole: K 1, P 1, K 1, M 1, K 2 tog, pattern to end of row.) Keeping continuity of pattern cast off 16 sts at neck edge of next row, then K 2 tog at neck edge of next 7 rows. Cast off.

LEFT FRONT: Work to correspond with right front, working border and shapings at opposite end of needle and omitting buttonholes.

Continue in pattern knitting 2 tog at beginning and end of needle in every row for 2 patterns and then K 2 tog at beginning and end of every 2nd row for 1 pattern. Cast off.

TO MAKE UP COAT: Sew up seams. Sew in sleeves. .Crochet 2 rows of d.c. around neck. Sew on buttons to correspond with buttonholes.

7th row: K 1, P 1, K 1, * K 2 tog, M 1, K 2, P 1, lift the 4th st on left-hand needle over the 1st 3 sts and let it drop off needle then lift the

Thread remaining sts on wool, draw into a small circle and sew crown together. Attach side ribbons.

1st row: K 1, increase 1 (by knitting twice into same st), K 14, inc 1, K 1, inc 1, K 14, inc 1, K 1.

Repeat 8 pattern rows of bonnet 3 times, then work 6 rows in moss stitch. Cast off.

INDEX

Cow’s Milk, Mixture to Make 1 Pint Cow’s Milk, Care of Milk in the Home ..............

Published by W. J. Lewis, 20 Queen Street, Melbourne, for Cherub Shoes Pty. Lt«t., and printed by The Morris Press, 15 Guildford Lane, Melbourne.

. AND CHERUB SHOES KEEP GROWING FEET HAPPY. FROM BABY'S PLUMP TENDER FEET TO THE SLENDERNESS OF ADOLESCENCE, LET YOUR CHILD GROW UP IN SHOES STYLED BY CHERUB, ENSURING HIM—OR HER—HEALTHY FEET IN ADULT LIFE.

Mixture	Milk	Water	Lactose	Cane Sugar		Age
Ml W1	10	10	2 tabs li teas	1 tab 3f teas 1st		month.
M3 W2	12	8	2 tabs	1 tab 2i teas 2nd		month.
M2 W1	13i	6i	1 tab 3 teas	1 tab If teas 2nd-5th			mth.
M3 W1	15	5	1 tab 2 teas	1 tab f teas 5th-6th			mth.
M4 W1	16	4	1 tab 1 tea	1 tab	6th	month.
	(TO MAKE		ONE PINT OF	DRIED MILK	MIXTURE)
Dried Milk			Lactose	Cane Sugar	B. Water		Age
Glaxo	5 tabs	3 tea	2 tabs li tea	1 tab 3ftea	to 20ozs.		lmth.
Lactogen	4 tabs	1 tea			to 20ozs.		lmth.
Glaxo	7 tabs		2 tabs	1 tab 2 i tea	to 20ozs.		2mth.
Lactogen	5 tabs	i tea
Glaxo	8 tabs 2\| tea		1 tab 2 tea	1 tab 1 tea	to 20ozs.		2-5mth.
Lactogen	6 tabs	li tea			to 20ozs.
Glaxo	9 tabs	2 tea	1 tab 1 tea	1 tab	to 20ozs.		5-6mth.
Lactogen	7 tabs
Glaxo	10 tabs	3 tea	3i tea	3 tea	to 20ozs.		6-9mth.
Lactogen	7 tabs 3i tea				to 20ozs.
These quantities are			for average size	infants. It is	best to let baby take

Time			FEEDINGS
Time	6 a.m.	10 a.m.	2 p.m.	6 p.m.	10 p.m.
1st week.	Breast feeding.	Omit breast feeding. Ed-ucati o n a 1 diet followed by drink of milk mixture, 4-6oz. Strength as used for thick e ned feedings.	Educati o n-al diet, followed by breast feeding.	Educati o n-al diet, followed by breast feeding.	Breast feeding (if not omitted at an earlier age).
2nd week.	Breast feeding.	As above	As above	Omit breast feeding. Educati o n-al diet followed by drink of usual milk mixture.	As above
3rd week.	Breast feeding.	As above	Omit breast feeding. Educati o n-al diet, followed by drink of usual milk mixture.	As above	As above
4th week.	Omit breast feeding. Give milk mixture 8 oz.	As above	As above	As above	As above
5th week.	As above	As above	As above	As above	Omit breast feeding.

	Time.	Boiled ozs.	Milk tabs.	Boiled Water ozs. tabs.		Lactose teas, (level)
1st	week .. ..	.. 3 or 6		5	or 10	3
2nd	week .. ..	• • 4 ,	, 8	4	„ 8	24
3rd	week .. ..	4_i	„ 9	34	„ 7	24
4th	week .. ..	.. 5 ,	, 10	3	„ 6	2
5th	week .. ..	.. 6 ,	, 12	2	„ 4	2

CHERUB SHOES E

First pairs

Breast

Feeding

Preparation of Artificial

Feedings

Care of Baby In Summer

Growth and Development

Diets

TEETH

GOOD FOOD HABITS

Diet for Pre-School Child

Facts about

Food

Sdtes fitt C%,£/dren,...

SAtes /er CM..

INDEX