pancreatin and soda may be used.)

After adding the peptonizing material put the milk in a double boiler
or in a vessel which may be set in a larger one, holding water, as hot
as the hand can bear being dipped into quickly, or about 115° Fah.
Leave the milk in the hot water about 20 minutes, then place on the
ice. If heated too long the milk will taste bitter.

The preparation given in recipe No. 1, or with the barley water added,
may be peptonized.


STERILIZED OR PASTEURIZED MILK.

(_See Milk, Chapter V._)

Put the amount of milk required for a meal into pint or half pint
bottles, allowing for the number of times the child is to be fed in 24
hours. Use cotton batting as a stopper. Place a wire frame, or invert
a perforated tin pie plate, in the bottom of a saucepan; stand the
bottles on this, pour around them enough water to come well above the
milk, cover the saucepan or kettle, and when the water boils lift the
saucepan from the fire and allow the bottles to remain in the hot
water for 1 hour. Keep in the ice box or stand them in cold water
until needed. If milk is to be used during a long journey it will be
necessary to repeat the above operation three times, letting the milk
cool between each time.

Unless the milk is perfectly fresh, and has been handled with great
care, it is safer to sterilize or pasteurize it. The former, if any