-------------------------------------------------------

----
I.      II.      III.     IV.      V.
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7-per-cent milk      7 oz.   8 oz.   9 oz.  10 oz.   11 oz. 
Milk sugar           1 "     1 "     1 "     3/4 "    1/2 "
Lime-water           1 "     1 "     1 "     1   "    1   "
Boiled water        12 "     11 "   10 "     4   "    3   "
Barley gruel         0 "     0 "     0 "     5   "    5   "
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20 oz.  20 oz.  20 oz.  20 oz.   20 oz.
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/pre>
Since the sugar dissolves, the total will be twenty
ounces in each column.
Of any of the formulas, 25 ounces is made by using
one quarter more of each ingredient; 30 ounces, by
using one half more; 35 ounces, by using three quarters
more; 40 ounces, by using twice as much, exactly as
described in the First Series on page 73.
The approximate composition of these formulas expressed
in percentages is as follows: 
----------------------------------------
FORMULA.    Fat.      Sugar.      Proteids.
----------------------------------------
I.       2.50     6.50       1.25
II.       2.80     6.50       1.40
III.       3.15     7.00       1.55
IV.       3.50     6.00       1.75
V.       4.00     6.00       2.00
------------------------------------------
How should the food be increased during this period?
Beginning with I of this Series, which should usually
follow V of the First or Second Series (pages 70,
71), the increase may generally be made in a week
or ten days to II; in about two weeks more to III;
now more slowly to IV and V. When IV or V has been
reached, the same formula may sometimes be continued
for three or four months with no other change than
an increase in the quantity.
In passing from Formula V of the First Series to
Formula I of the Third Series the proportion of fat
is at first reduced.  Is this necessary or important?
No; it only happens to come so in simplifying the
calculation.  It may be avoided by taking off
at first the upper 13 ounces as top-milk and using
7 ounces of this in a 20-ounce mixture, in place of
Formula I; and by using for the next increase the
upper 15 ounces as top-milk, taking of this 8 ounces
in a 20-ounce mixture in place of Formula II. 
Then should follow Formula III.
What further addition may be made to the food of
the later months?
Usually about the sixth or seventh month, farinaceous
food in the form of gruel may be added, this taking
the place of part of the water and part of the sugar.
What changes may be made in the food when the infant
has reached the age of ten or eleven months?
The proteids may be still further increased, and the
sugar and the lime-water reduced until plain milk
is given.
How may this best be done?