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33. Where the mother is MODERATELY strong, do you advise that the infant should have any other food than the breast?

Artificial food must not, for the first three or four months, be given, if the parent be moderately strong; of course, if she be feeble, a little food will be necessary. Many delicate women enjoy better health while suckling than at any other period of their lives.

34. What food is the best substitute for a mother’s milk?

The food that suits one infant will not agree with another. (1.) The one that I have found the most generally useful, is made as follows: Boil the crumb of bread for two hours in water, taking particular care that it does not burn; then add only a little lump sugar (or brown sugar, if the bowels be costive), to make it palatable. When he is five or six months old, mix a little new milk—the milk of ONE cow—with it, gradually, as he becomes older, increasing the quantity until it be nearly all milk, there being only enough water to boil the bread; the milk should be poured boiling hot on the bread. Sometimes the two milks—the mother’s and the cow’s milk—do not agree; when such is the case, let the milk be left out, both in this and in the foods following, and let the food be made with water instead of with milk and water. In other respects, until the child is weaned, let it be made as above directed; when he is weaned, good fresh cow’s milk MUST, as previously recommended, be used. (2.) Or, cut thin slices of bread into a basin, cover the bread with cold water, place it in an oven for two hours to bake; take it out, beat the bread up with a fork, and then slightly sweeten it. This is an excellent food. (3.) If the above should not agree with the infant (although, if properly made, they almost invariably do), “tous-les-mois” may be given. (4.) Or, Robb’s Biscuit, as it is “among the best bread compounds made out of wheat-flour, and is almost always readily digested.”—Routh. “Tous-les-mois” is the starch obtained from the tuberous roots of various species of canna; and is imported from the West Indies. It is very similar to arrow-root. I suppose it is called “tous-les-mois,” as it is good to be eaten all the year round.