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The Care of Babies: Food
Eskay's Food, according to the manufacturers, contains the more easily digested cereals combined with egg albumen.
An analysis of Horlick's Malted Milk shows that it contains less fat COWS' MILK CONDENSED MILK CASEIN OR CURDS FATS SUGAR & STARCH MANUFACTURED FOOD.
SALTS NOT SHOWN.
The manufactured food is shown as mixed with water alone. Mixed with milk, as usually directed, the comparison would show it much more like breast milk. Courtesy State Board of Health of Illinois. tough curds and rendering the milk more digestible. Barley water and oatmeal water are used for the same purpose, but do not contain all the food elements to be found in the best types of prepared foods.
The manufacturers of Horlick's Malted Milk assert that it does not require the addition of cow's milk; that it is composed of pure, rich cow's milk reduced to dryness and combined with an extract of malted wheat and barley. This food may than mother's milk and more sugar, and that it is free from starch. Mellin's Food alone has practically no fats or starch and much more sugar than mother's milk. It should be used with milk.
Eskay's Food, when properly mixed with milk, resembles breast milk very closely, except that there is some starch present. It is stated, however, that this starch is thoroughly broken up and easily digested, and that the egg albumen contained is more easily digested than similar THE CARE OF BABIES amounts of the albumen or curds of milk.
The chart on the preceding page shows a comparison of breast milk, cow's milk, condensed milk and a widely advertised manufactured food.
OTHER FOODS FOR INFANTS Keep your baby largely on milk until well into the second year. This is the chief secret of successful infant feeding. There is far less necessity for a mixed diet of ordinary foods than is generally supposed. No other food than properly modified milk should be given until the end of the sixth or seventh month, except on the order of a physician. The appearance of teeth at a moderately early age is simply an evidence of health. It is not an indication that the baby should be taught to eat solid food. When the teeth appear very early and in rapid succession, nutritive and nervous disturbances are apt to occur and the use of solid food may then lead to serious illness.
As a rule no solid food whatever should be given during the first year.
After the seventh month, gruel made with barley, arrowroot or oatmeal may be given, beginning with very small quantities. At first four ounces of thick strained oatmeal and onehalf ounce of orange juice may be added to the daily allowance of food.
The quantity of gruel may be gradually increased as the child grows older. The addition of a pinch of salt will make the food more palatable.
After the ninth month pure whole milk may be allowed in some cases and the child may have a crust of bread, or a small piece of zwieback.
After the tenth month beef, mutton or chicken broth thoroughly strained may be substituted for or added to a child's regular food.
Soups and broths for infants should be very carefully prepared so as to be free from any excess of fat or bits of meat. They should be very sparingly seasoned. Fresh beef juice may be given in the latter part of the first year and in some cases even earlier in quantities of not over two teaspoonfuls a day.
To prepare beef juice cut a half pound of fresh lean beef into small pieces and put them into a clean dry pan. Place the pan over a slow fire and turn the pieces of meat with a fork until the outside is gray. Broil very lightly. Express the juice with a lemon squeezer or meat press into a clean cup. About one to one and a half ounces should be obtained from a half pound of meat. Keep on ice, or in a cool place, until ready for feeding. Then raise to blood heat by placing the cup in warm water. Always use the same day. Beef tea made from the extracts of beef found on the market may be given in small quantities after the first year. But remember there is no nutrition in beef tea and do not give it in place of regular food.
Many practitioners advise the use of beef juice and beef tea much earlier than here stated, especially if the milk disagrees or fails to nourish the infant. They regard it as especially valuable when the teeth are slow in development or rickets are threatened.
Orange juice in such cases is of the greatest value and will agree perfectly with most children. It is a safe precaution, especially if pasteurized or cooked milk, or condensed milk or manufactured infants' food is given, to feed half an ounce of orange juice each day to all children over six months of age.
Meat Broth Plain and Thickened. -Chop into small pieces one pound of lean beef, chicken or neck of mutton including some of the bone. Add a quart of water and let stand for two hours, then add salt and boil slowly for two hours down to one pint. While boiling add two tablespoonfuls of crushed barley, rice or oatmeal. Strain through muslin, cool and skim off the grease.
Egg Water. This may sometimes be used to advantage in case of intestinal disturbances, such that the baby cannot digest milk. To prepare, stir the white of a fresh egg into one pint of boiled water. Add a pinch of salt, shake thoroughly and strain. Keep in the ice box or other cool place and use the same day.
This page mixes turn-of-the-century advice on proprietary infant foods with three preparations intended for babies: beef juice, meat broth and egg water. All infant feeding guidance here has been superseded, and two of the three preparations are unsafe by any current standard.
- Raw beef juice for an infantThe beef is browned only on the outside and "broiled very lightly," then pressed and warmed to blood heat (about 98F) before feeding. The expressed juice is essentially raw beef serum, and the interior of the meat is never brought to a temperature that would kill E. coli O157:H7, Salmonella or Campylobacter. Infants under a year are among the groups most likely to suffer kidney failure from Shiga-toxin-producing E. coli.
- Raw egg white in egg waterThe white of an uncooked egg is stirred into water that has been boiled and then, by implication, cooled; the egg itself is never cooked. Raw egg is a recognised Salmonella Enteritidis vehicle, and raw egg should not be given to a baby under a year.
- "Keep on ice ... use the same day"The storage instruction assumes an icebox holding whatever temperature the ice happened to give, which could easily sit above 45F. Neither preparation has any acid, heat or preservative step sufficient to control bacterial growth during holding -- the pinch of salt in the egg water is for palatability -- and both are then served or rewarmed only to body temperature.
- The feeding schedule itselfOrange juice from six months, strained meat broths from ten months, gruel as the first solid, and milk as the near-sole food into the second year all predate the discovery of vitamins and modern iron-deficiency work. A current source of infant feeding guidance, or a paediatrician, should be used instead.
- The proprietary foods discussedMellin's Food, Eskay's Food and the Horlick's product described here are not the same as anything on a shelf today, and the compositional claims are largely reproduced as the manufacturers stated them. None of them meet modern infant formula composition requirements, which are set by regulation rather than by the maker.
- Units and terms, for reading the pageOunces of gruel and juice are fluid ounces; a quart boiled down to a pint is a halving. "Blood heat" means roughly 98F. Zwieback is twice-baked rusk bread. "Crushed barley" is coarsely broken pearl barley, not pearl barley flour.
- Beef teaThe author's own aside is the most accurate line on the page: there is essentially no nutrition in beef tea. It is dissolved gelatin, salts and extractives, with almost no protein of use to a growing child, which is why it disappeared from serious dietetics.
This page belongs to the brief, strange era between the collapse of wet-nursing and the arrival of regulated infant formula, when proprietary "infants' foods" were sold hard to anxious mothers and the science to judge them barely existed. Mellin's, Horlick's and Eskay's were all real commercial products of the 1890s and 1900s, and the comparative chart credited to the Illinois State Board of Health reflects a genuine public-health effort of the period: municipal and state boards were publishing milk analyses and feeding charts because urban infant mortality from summer diarrhoea was appalling, driven largely by dirty, unrefrigerated cows' milk. The dominant medical framework was percentage feeding, the attempt to reconstruct human milk by adjusting fat, sugar and "casein or curds" in cows' milk, and the whole page is written in that vocabulary. Beef juice and beef tea, given in teaspoonfuls to babies thought to be failing, rested on a widely held nineteenth-century belief that the expressed juices of raw or lightly cooked meat carried concentrated nourishment — a belief already being dismantled by nutritional chemistry when this book was printed, as the author's own remark about beef tea shows. The daily half-ounce of orange juice is the one instinct here that later research vindicated: it was empirical anti-scurvy practice, prescribed a couple of decades before vitamin C was identified.