Why not use prepared foods?  They are not thought so good, and are more likely to produce poor nutrition.

What is, the difference between cows’ milk and mothers’ milk?  Cows’ milk contains nearly three times as much casein (curd) or cheesy matter, and only about one-half as much sugar.

[576 Mothers’ remedies]

What kind of cows should be selected?  They should be healthy and the milk should be clear and fresh.

Is it best to select Jersey cows?  The milk from Jersey and Alderney cows is generally too rich; common grade cows are best.

Should the milk be from one cow?  It should be from the mixed or herd milk since that varies little from day to day.

How fresh should the milk be?  In winter it should not be used after it is forty-eight hours old; in summer not after it is twenty-four hours old, and sometimes it is unsafe in a shorter time.

How should the milk be cared for at the dairies?  It must be kept clean and free from being contaminated.  Cows, milkers and stables must all be kept clean, and the milk must be carried in sealed bottles; those that handle the milk must not be near a contagious disease; all milk pails, bottles, cans, etc., used for the milk must be steamed and boiled before being used.

Should it be immediately cooled after leaving the cows?  Yes, and kept at a temperature of about 50 degrees F.

How should the family care for it after it is delivered fresh from the cows?  Strain it for infants through a thick layer of absorbent cotton or through several thicknesses of cheese-cloth into quart jars or milk bottles, covered and cooled immediately.  This is best done by placing the bottles in ice water or cool spring water that comes up to their necks and allow them to remain there at least one-half hour.  What you wish to use for the children who drink plain milk you may pour into one-half pint bottles, and these should be placed in an ice chest or in the coolest possible place.  The first rapid cooling is very important and adds greatly to the keeping qualities of the milk, for the milk loses its heat quickly when cooled in water, but very slowly when it is simply placed in a cold room.  After standing for four or five hours or longer, the top milk can be strained off; the cream may be removed after waiting twelve to sixteen hours.

How should it be cared for when received in bottles?  The temperature of the milk is always raised during the delivery, so it should be cooled as before described.  If it was bottled at a dairy the cream or top milk can be removed in an hour or two.

How should milk and cream be cared for by the family when purchased in bulk?  This milk should never be used for infants, as it is liable to be contaminated.  Both cream and milk should at once be poured into vessels, covered and kept in a cool place.  There will not be much cream or top milk upon such milk.