Bottle feeding

“ If the child is well this should be begun at the end of the first year, and after it is fourteen months old, it should not have the bottle except at the night feeding.
What is the objection to longer bottle nursing? They become attached to the bottle and refuse solid food when it is proper to give it. They get the bottle habit; also, it is troublesome and unnecessary. Then they will not take milk in the future, when the bottle is finally taken from them; an exclusive milk diet for children of two to three years old often results in poor nutrition and anemia. ”

“ Is it better to peptonize the whole day's supply, or each bottle separately just before feeding? If you peptonize the whole day's supply at once raise the milk to the boiling point after it has been peptonized; if only the one feeding do not peptonize it more than ten minutes before feeding for the ferment will work while the child is feeding. ”

“ Give the directions for preparing the food according to any of the above formulas.
The nurse's hands, bottles, tables, and all utensils should be scrupulously clean. First dissolve the milk sugar in boiling water, filtering if necessary. Then add the milk and cream and lime-water, mixing the whole in a pitcher. A sufficient quantity of food for twenty-four hours is always to be prepared at one time. This is then divided into the number of feedings required for the day, each feeding being put in a separate bottle, and the bottle stoppered with cotton. ”

“ When there is a bottle for each individual feeding in the day, immediately after each nursing both bottle and nipple should 168be rinsed in cold water and left standing, filled with water, until the bottles for one day's feeding have all been used. ”

“ This is rendered more probable when it is remembered that bottle-fed infants suffer a much higher mortality than breast-fed children, due probably to the fact that the lengthened period between the time the milk is drawn and consumed permits of abundant bacterial growth. Much carelessness also prevails among the poor in cities, relative to the care of utensils used in feeding children. Nursing bottles often serve to infect the milk. ”

“ Vegetables put into bottles without being dressed, and entirely submitted to the action of heat in the water-bath, as before described, require to be prepared for use on being taken out of the bottles. This preparation will be made according to the season, and every one’s taste and inclination. Attention must be given to the washing of the [100] vegetables when taken from the bottle ”

“ Milk should be kept covered and protected from dust and flies; it should be kept in glass jars which have been sterilized by boiling before being filled, and then placed in the refrigerator. If the milk is sour, or if there is any sediment in the bottle, it is unfit for baby's use. ”

“ I stole some bread, some rind of cheese, about half a jar of mincemeat (which I tied up in my pocket-handkerchief with my last night’s slice) , some brandy from a stone bottle (which I decanted into a glass bottle I had secretly used for making that intoxicating fluid, Spanish-liquorice-water, up in my room: diluting the stone bottle from a jug in the kitchen cupboard) , a meat bone with very little on it, and a beautiful round compact pork pie. ”

“ In a warm atmosphere the milk or cream should be made scalding hot by setting it in a vessel of boiling water, and stirring it the while. Boiling deprives it of the cream and other nutritive properties. There should be no more warmed than is to be used up. The warming should be by putting the milk in the bottle, then placing the latter in hot water a few minutes. In this way the quality and temperature of the drink remains uniform. The capacity of the bottle selected should be about one ounce. The material of which the black elastic nipple is composed, is not supposed to injure the mouth. ”

“ Of the lamp we need hardly speak, most mothers being acquainted with its operation: but to those to whom it is unknown we may observe, that the flame from the floating rushlight heats the water in the reservoir above, in which the covered pan that contains the food floats, keeping it at such a heat that, when thinned by milk, it will be of a temperature suitable for immediate use. Though many kinds of nursing-bottles have been lately invented, and some mounted with India-rubber nipples, the common glass bottle, with the calf's teat, is equal in cleanliness and utility to any ”

“ As to the bottle itself, the old-fashioned kind with a cork on one side is the best, because they are simplest, most easily kept clean and sweet, and when they are used, the child must be held in the proper upright position. However near perfection a bottle may be, it is liable to become a source of disease. Rubber parts absorb milk, or in a crack in the material a small quantity may adhere, and undergo fermentation, and the best-directed efforts to keep the tubing clean may not prevent this happening. ”

“ Then Horatius picked up the bottle, and in a hushed voice recited the label.
“Cures consumption, eradicates eczema, intimidates itch, and routs rabies. Makes bonny bouncing babies.” He choked slightly, and passed it on to me. There was nothing that milk wouldn’t do. Its effect on the human system was like rare wine, only permanent. It caused a clarity of vision, an improvement in intellect, a brightening of brain that started with the first bottle drank, and increased and multiplied with every succeeding bottle. ”

“ The better grades of milk are dispensed in bottles, the top of which is protected by an additional cover of paper or tin foil which reaches to the neck of the bottle and is held in place by a crimped metal band. ”

“ Having corked my jars, and driven in the stopper by means of the bat, the bottles being always placed upright in the bottle-boot, I made use of a compound luting. This luting (communicated to me by Mr. Bardel) is made of quick lime, which is slaked in the air by being sprinkled with water, till it becomes reduced to a powder. The powder to be kept in this state in corked bottles ready for use. This lime mixed with a cheese made of skimmed milk (fromage à la pie) , and formed to the thickness of paste, produces a luting which hardens rapidly, [32] and which withstands the heat of boiling water. ”

“ As soon as a cask of liquor begins to grow vapid, and to lose its briskness, while it is on the tap, it should be drawn off immediately into bottles; and in order to quicken it, put a piece of loaf sugar into every bottle, about the size of a walnut. To forward the ripening, wrap the bottles in hay, and set them in a warm place; straw will not answer the purpose. When ale is to be bottled, it will be an improvement to add a little rice, a few raisins, or a tea-spoonful of moist sugar to each bottle. ”

“ Still wines which ferment in the bottle generally must be emptied into casks, and there treated as indicated in the chapter on Diseases. Temporary relief may be given by putting the bottles in a cooler place, and uncorking them for an hour or two to allow the gas to escape.
Deposits and Turbidity.—Wine, after being some time in glass, forms more or less deposit, according to its age, quality, and degree of limpidity at the time of bottling. The deposits consist almost entirely of coloring matter, and vegetable and mineral salts ”

“ Being in bottle, a third fermentation is induced by putting into each bottle a small glass of what is called liqueur—sugar-candy dissolved in wine, and fined to brightness. “This fermentation produces a fresh deposit of sediment. In this process the greatest attention is requisite, and the bottles are closely watched, the temperature of the air carefully regulated to promote or check the fermentation; yet thousands of bottles explode; so many, that 10 per cent. is always charged as a cost of manufacture.” ”

“ It is true that these liquors will excite the secretions of the mammary gland, but it is increase in quantity, not in quality, for the milk is impoverished by the added water and alcohol, taken in the beer. Milkmen sometimes salt cows heavily so that they will drink largely of water, and thus give more milk, but one quart of good, rich milk is worth three quarts of the poor, thin stuff resulting from such method. It is proper feeding, and care, that ensure good milk.
When women complain that they are unable to nurse their babies the cause is often an error in diet. ”

“ Indeed, the wines are frequently bottled when in a state of fermentation, consequently secondary fermentation goes on in the bottle, and the bottles are often shattered by an explosion. And more than this, they are often badly blended; they do not receive sufficient care and attention; and they are not uncommonly in the hands of a few men whose sole object is to make money. ”

“ In every case immediately after use they should both be put in water, which should then be brought to a boiling temperature, and both should then be kept in a saturated solution of boric acid. The nipple, after being placed on the bottle, should not come in contact with anything but the infant's mouth. Bottles that have no neck are much to be preferred to others, as they can be readily cleansed. ”

“ Goats yield a great deal of excellent milk, and trot along freely with animals on a march. When it is desirable to carry milk for any distance for the use of children or sick people, it may be preserved as follows: Take a tin canister, a bottle, or a large ox horn, with a bottom and mouth made in it; fill the vessel with milk; put it in the camp kettle, and let it boil steadily for three quarters of an hour. Now, if your vessel is a canister, solder down the cover; if a bottle or horn drive in the stopper and wax it down with melted beeswax. The milk will then keep well. ”

“ When, on the other hand, the child feeds at the bottle he obtains his milk by actual suction, and generally through an orifice of such ample dimensions as to allow the bottle to be rapidly emptied with comparatively little exercise of the lips and tongue. In short, the breast-fed infant has to do some work for his living, and that of a sort calculated to promote the health of the jaws and their appendages, while the bottle-fed child can glut himself by doing very little more than opening his mouth ”

“ It began with Jerry’s finishing off all the olives that were left, “like a pig would do,” as Greg said. His finishing the olives left us the bottle, of course, and there is only one natural thing to do with an empty olive-bottle when you’re on a water picnic. That is, to write a message as though you were a shipwrecked mariner, and seal it up in the bottle and chuck it as far out as ever you can.
We’d all gone over to Wecanicut on the ferry,—Mother and Aunt Ailsa and Jerry and Greg and I,—and we were picnicking beside the big fallen-over slab that looks just like the entrance to a pirate cave. ”

“ The duty of the consumer. The educational campaign that has been carried on by the health departments with reference to farm conditions and methods of handling has been most effective in improving the milk supply. Many cities are now extending this to the consumer, recognizing that as much harm may be done in the home as on the farm. The importance of keeping the milk cold, of not allowing it to stand exposed in open vessels, of thoroughly cleaning the vessel in which it is kept, or the milk bottle before returning it to the milkman are especially emphasized. ”

“ Makes bellies of Bottle-Tree babies expand— And that is a trick I would fain understand! Heigh-ho for a bottle to-day! And heigh-ho for a bottle to-night— A bottle of milk that is creamy and white! So cuddle me close, and cuddle me fast, And cuddle me snug in my cradle away, For I hunger and thirst for that precious repast— Heigh-ho for a bottle, I say!
GOOGLY-GOO Of mornings, bright and early, When the lark is on the wing And the robin in the maple Hops from her nest to sing, From yonder cheery chamber Cometh a mellow coo— 'T is the sweet, persuasive treble Of my little Googly-Goo! ”

“ Not being allowed to taste either meat, milk, or butter for six weeks, they cram themselves well for the last time, and give themselves so diligently to the brandy bottle, that they do not recover their sobriety, and in this state allow themselves every possible liberty, thinking to atone fully for all in the following fast.—In all parts of the town, booths are erected, in which fruit, liquors, and comfits are sold. ”

“ A good wrinkle is to have a bottle containing a strong solution of permanganate of potash on board, and then a few drops placed in a pint of water will make a most efficient deodorising liquid, with which you may safely sprinkle the meat, and wash out the lockers. ”

“ Take a bottle that is perfectly clean and dry within, and put in the fruit in layers, sprinkling sugar between each layer, put in the bung, and tie bladder over, setting the bottles, bung downwards, in a large stewpan of cold water, with hay between to prevent breaking. When the skin is just cracking, take them out. All preserves require exclusion from the air. Place a piece of paper dipped in sweet oil over the top of the fruit; prepare thin paper, immersed in gum-water, and while wet, press it over and around the top of the jar; as it dries, it will become quite firm and tight. ”

“ No one has seen the cook drinking out of the water bottle, tasting the food, and handling the salt, the dough, the waste-pail, the dish cloth, the berries and the bread with fingers that are licked instead of being washed every time she handles these things and her hair, but would wish to possess the jaw and juices of an animal to enable him to save the wages, waste and culinary wantonness of a cook; and avoid the appendicitis, gastric ulcer, fermentation, diabetes, Bright’s disease, entero-colitis and acid fermentation that have developed with the development of the art of eating. ”