Abstract
As a substitute for breast feeding, cow's milk
is the best food that has yet been found, from
the point of view of economy and adaptability.
For infant feeding, definite standards in the
composition and in the cleanliness of production
are essential.
Fresh cow’s milk, even whole, is perfectly
digestible by the normal infant, even under
three months old; but in certain cases of
impaired or feeble digestion some sort of
modification is necessary.
An exact way of "humanizing" cow’s milk has
not yet been devised; but good results are
found from many modifications, viz. boiling,
citrating, diluting and acidifying.
