Our Babies

Northern Advocate, 31 July 1939, Page 12

Our Babies

'By “Hygeia”). Published under the auspices of the Royal New Zealand Society for the Health of Women and Children (Plunket Society). "It is wiser to put up a fence at the top of a precipice than to maintain an ambulance at the bottom."

ARTIFICIAL FEEDING OF BABIES SOME PRACTICAL HINTS.

Last week I wrote about what was called ‘"unnatural feeding.” and explained the essential differences between cow’s milk and human milk, giving the reasons for altering cow’s milk and the ingredients and methods used. Today I wont to give some advice on the actual materials used.

First of all, you will remember that the cow’s milk used for artificial feeding of a human baby should be obtained from a mixed herd (not all Jersey or Shorthorn) of healthy cows and be delivered fresh every day in a sealed bottle. Next that it is necessary to buy Karilac. a suitable sugar that does not cause diarrhoea or indigestion. The first packet is No. I. the second is No. 11, and, finally, we use No. 11l to the end of the first year. Thirdly, fat and two very necessary vitamins, A and D, are obtained in the form of Kariol, an emulsion, because it is one of the easiest and most reliable types of fat for a baby’s digestion.

Your Plunket nurse writes out in the little record book the exact recipe to bo used. It will be something like this if baby is about three months old and thriving well;

Cow’s milk, 15oz. Boiling water, 15oz. Karilac No. 3 —2 level tablespoonfuls 1 level tablespoonfiu, Kariol, 6 level teaspoonfuls daily.

Give baby, five feeds of 6oz. each, and divide the Kariol up so that an equal amount is given with each bottle. Each day baby should have three teaspoonfuls of orange juice in the same quantity of cool boiled water.

I am sure many mothers will have a page like this in baby’s record book.

When you set out to make this mixture after breakfast, there are several points that a careful mother should remember:—

First:—The utensils used must be clean and scalded immediately before use. Scalded means rinsing well with boiling water, and not dried.

Second. —The utensils needed are: (1) An anamel two-pint measure, with the ounces and half-ounces marked clearly up the side. <2) An enamel jug with straight side's and wide lip and sensible handle that can be thoroughly cleaned. No rings on the bottom to which stale milk could adhere. (3) A full-sized kitchen tablespoon, dessertspoon, and teaspoon, a fork and a knife. Do not choose an old spoon worn down at the edges, otherwise the measurements will not be correct. And do not use an afternoon-lea teaspoon just because your baby fs small, or a dessertspoon because you have an outsize one. 14) A saucepan that can be kept only for baby’s milk, if that is possible. If not, try to use one that is not chipped or cracked or just had the family dinner of Irish stew cooked in it. (5) A little dish suCh as an old marmite jar or eggcup to hold the day's supply of Kariol, and a saucer to cover it and hold the teaspoon with which you give Kariol to baby. (6) A piece of muslin about 10 to 12 inches square of double thickness to strain the milk, and a large muslin cover to protect the jug and dip down into a bowl of water in which you will stand the jug to keep cool and clean all day. Now for the method of making the I milk. See that the kettle is boiling. Scald all the things to be used, including the muslin strainer and cover. With the fork stir the milk well to mix up the cream. Now measure out carefully the exact quantity of Karilac into the pint measure. Fill the spoon well with Karilac, then press ft down into the spoon and cut . off level with the knife. No other way of measuring Karilac or Kariol will give the correct quantity ordered by the nurse. Pour on to the Karilac the 15oz. of boiling water, and stir well till it is dissolved. Karilac has gelatine in it to help to break up the hard curd of cow’s milk, so see that it is all melted in order to do its work properly. Next pour in the 15oz. of stirred milk. Put the mixture into the saucepan and bring it to Ihc boil, slirringat times to prevent a skin forming. Boiling destroys any

harmful bacteria. Then pour the mix-

ture into the jug, cover with muslin

and cool quickly by standing in the sink and allowing cold water to run slowly round it, or (if water is scarce) stand it in a bowl of cold water with the edges of the cover dipping into the water all round. When cold strain the milk through the scalded muslin strainer into the pint measure. Notice whether thex-e is any less total quantity, and if so make it up with cold boiled water (only water boils away in the making), and then the milk is ready for baby’s meal times. The exact quantity for each feed should be measured out into the feeding bottle and warmed to blood heat or 98deg, Fahr. by standing the feeding bottle in a jug of warm water. Always test the tempei’ature of the feed on the back of your hand before giving it to the baby, because food that is too hot or too cold very quickly upsets a baby's sensitive stomach.

When measuring out the day’s allowance of Kariol remember to fill the spoons, and cut off level as for Karilac. It is wise to dip the knife into hot water before using it. Remember, too, that Kariol leaves a stain on flannel or woollen clothing, so use a feeder or piece of old linen under his chin. Kariol is put up in tins for sale, so it is wise to empty out the whole tin into a glass preserving jar with a screwtop lid for keeping. Last week I spoke of the necessity for adding fresh fruit or vegetable juice every day to baby’s diet. It is best given during his exercise and playtime in the afternoon. Some children will take orange juice undiluted, and this is quite permissible, although it is always good to give baby as much water as possible. Water helps him in every way—to use his food, to get rid of waste products, and to keep his body functioning correctly. Orange juice or carrot juice is not given to cause the bowels to act, as many people imagine. It is given to provide baby with Vitamin C, without which he may get scurvy, a very alarming and dangerous bleeding disease. So watch that he does get the fresh fruit or vegetable juice every day. Finally, after baby is fed, bottle and teat must be washed and cleaned immediately. Stale milk is an ideal breeding-place for germs, especially those that cause diarrhoea. Wash the bottle first with cold water, then use a little soft soap and warm waer: with a bottle-brush clean thoroughly, and rinse with warm water. Once each day the bottle should be boiled. To clean teats use a little common salt inside the teat, rub well between the hands, and then rinse well with warm boiled water. Boil the teat once daily for one to two minutes. Keep the teat dry and covered.