After the nursing, the bottles should at once be rinsed with cold water.
Later, the bottles and nipples should be carefully washed in hot, soapy water, then rinsed in clear, hot water. They should then be sterilized by boiling in water for twenty minutes, after which they may be placed in boric acid solution (1 tsp. to 1 qt. water), or the bottles may be emptied and plugged with sterilized absorbent cotton until again required.
CARE OF FOOD
It saves much time to make sufficient food to last for twenty-four hours. This may be put into a large bottle, or what is better, into the several nursing bottles, and each plugged with sterilized absorbent cotton. After cooling, the bottles should be put on the ice or in some cool place until required. Where there is no refrigerator, an ice-box made on the principle of the home-made fireless cooker will do excellent service. When the food is to be used, it should be warmed slightly above body heat by placing the bottle in warm water.
The following table is taken from _The Care and Feeding of Children_ by L. Emmet Holt, M.D., of New York.
SCHEDULE FOR FEEDING A HEALTHY CHILD
DURING THE FIRST YEAR
----------------------------------------------------------------------- |Interval| Night | Number | | | between| feedings| of | Quant.i.ty | Quant.i.ty Age | meals | (6 p.m. | feedings| for one | for 24 | by day | to | in 24 | feeding | hours | | 6 a.m.) | hours | | ------------------+--------+---------+---------+-----------+----------- | Hours | | | Ounces | Ounces 2nd to 7th day | 3 | 2 | 7 | 1 2 | 7-14 ------------------|--------|---------+---------+-----------+----------- 2nd and 3rd weeks | 3 | 2 | 7 | 2-3 1/2 | 14-24 ------------------+--------+---------+---------+-----------+----------- 4th to 6th week | 3 | 2 | 7 | 3-4 | 21-28 ------------------+--------+---------+---------+-----------+----------- 7th week to 3 mos.| 3 | 2 | 7 | 3 1/2-5 | 25-35 ------------------+--------+---------+---------+-----------+----------- 3 to 5 months | 3 | 1 | 6 | 4 1/2-6 | 27-36 ------------------+--------+---------+---------+-----------+----------- 5 to 7 months | 3 | 1 | 6 |5 1/2-6 1/2| 33-39 ------------------+--------+---------+---------+-----------+----------- 7 to 12 months | 4 | .. | 5 | 7-8 1/2 | 35-43 ------------------+--------+---------+---------+-----------+-----------
CHAPTER XIV
FORM IV: SENIOR GRADE (Continued)
HOUSEHOLD SANITATION
As the principles of sanitation are based on a knowledge of bacteria, the facts concerning these microscopic plants, which were taught in the lesson on the "Preservation of Food", have only to be reviewed and extended.
The following topics should he quickly reviewed:
1. Description of bacteria
2. Occurrence of bacteria
3. Favourable conditions for bacteria
4. Multiplication of bacteria
5. Useful bacteria
6. Harmful bacteria.
It is with the harmful bacteria that our lesson on sanitation deals. The pupils already know that some kinds belonging to this cla.s.s cause the decay of food, and now they are ready to be told that other harmful kinds of microscopic plants gain entrance to our bodies and cause disease. Concerning these, the following outline of facts should be taken:
1. MEANS OF BACTERIA ENTERING THE BODY
(1) Through the respiratory organs
(2) Through the digestive tract
(3) Through the broken skin.
2. COMMON DISEASE-PRODUCING BACTERIA
(1) Those entering the respiratory organs.--Mumps, scarlet fever, whooping-cough, diphtheria, measles, pneumonia
(2) Those entering the digestive tract.--Typhoid, cholera, tuberculosis
(3) Those coming through cuts, etc.--Skin diseases like ringworm, blood poisoning, lockjaw (teta.n.u.s).
[Ill.u.s.tration: Sink and sewer connection T--Trap. W--Waste Pipe.
H.D.--House drain. S.--Sewer.]
If housekeepers do not exercise care, these disease-producing bacteria may enter the home, and finding there all the conditions which they require, they will multiply, and become a menace to the family.
3. METHODS OF SANITATION
Since bacteria are too small to be seen, it is very hard to deal with them. The housekeeper has the following ways of protecting the household:
(1) By having all drain pipes trapped:
(2) By keeping the house free from lodging places for bacteria: (_a_) Keep the house clean and free of dust.
(_b_) Wash garbage pails and sinks daily and scald them and drain pipes at least once a week.
(_c_) Keep the refrigerators, cupboards, and receptacles for food clean, and allow no spoiled food to remain in them.
(_d_) Wash and sterilize the soiled clothing once a week.
(_e_) Keep the cellar well aired and clean; allow no decaying material to remain in it.
(_f_) Keep the door-yards clean; allow no sc.r.a.ps of food, cleaning water, or sweepings to be thrown near the house.
(3) By keeping the supply of food from disease-producing bacteria: (_a_) Use screens to keep out flies, which transfer bacteria from their bodies to food.
(_b_) Wash fresh fruit and vegetables before using.
(_c_) Boil for twenty minutes water of doubtful purity.
(4) By keeping the bodies of the family strong and healthy, so that if bacteria gain an entrance they will be resisted and overcome: (_a_) Provide well-balanced, nutritious food.
(_b_) Supply suitable clothing to protect the body.
(_c_) See that there is an abundant supply of fresh air, night and day.
4. DISPOSAL OF WASTE IN VILLAGES AND RURAL DISTRICTS
(1) Burn all combustible material.
(2) Bury tins, broken dishes, etc.
(3) Feed refuse food to animals or empty it into a pit dug for the purpose, and cover with a layer of earth from time to time.
(4) Throw slop water at a distance from the house and well, and plant stalky growths like sunflowers, which absorb the waste.
5. METHODS OF DISINFECTING