Fish

Fish is a valuable article of food. It is less stimulating than lean meat, and easier to digest and oxidize; for this reason it can be recommended for brain workers. It contains a large amount of phosphorus and nitrogen, and if properly combined with foods which are rich in minerals, such as apples, tomatoes, lemons and greens, fish is quickly utilized. Fish and whole rye bread is also an excellent combination. Fish being soft, it is necessary that it be thoroughly masticated. Fish can become very dangerous as a food when not fresh.

Milk

Milk is found indispensable in some cases of sickness, especially in fevers. The greatest care should be exercised in getting clean, fresh and perfect milk, and in keeping it in a cold, clean atmosphere after delivery. Milk may be given as a food, raw, boiled, sterilized, pasteurized, or peptonized, and can be modified with water or other foods in many different ways. The best and most suitable method of preparing it for the patient must be left to the attending physician.

The color of perfect milk is yellowish white, not blue white. Its odor is pleasant. A drop of milk poured into a glass of fresh water will go to the bottom if it is good milk. In order to ascertain if the milk is alkaline, neutral or acid, put a small piece of red litmus paper into it, and if it turns strongly blue the milk is alkaline. If a blue litmus paper turns strongly red, the milk is acid. Perfect milk should be neutral or slightly alkaline. After the milk has stood for several hours it gradually becomes more acid.

Milk which is acid in reaction, or blue in color, is unfit as a food for children and invalids. If a mother is uncertain as to the quality of the milk she is feeding her child, she should have it examined by the city chemist.

Milk, even if handled very carefully, contains many germs. Therefore, on hot days it is better to sterilize the milk for an infant, even if the child is in perfect health, or able to take raw milk. If the milk can be obtained directly from the cow two or three times per day, it may be given raw on those occasions. If it has stood a little while, it may be heated quickly to 155 degrees F. over a hot fire, while stirring it.

Certified Milk

This is a high grade of sanitary milk which comes from special dairies, where great care is taken to keep everything in perfect sanitary condition. The cows are kept in perfect health and are fed upon food which produces milk perfect in composition. There are, however, milkmen who have principle enough to supply their customers with milk of good character and perhaps of as high a grade as that from inspected dairies.

I have, in my practice, often come in contact with people who were informed by their milkmen that certified milk required no boiling or sterilization. Some people are impressed with the idea that certified milk has already undergone some sort of preparation. The fact that in these days milk laboratories can be found in many large cities, may easily bring confusion of mind as to "what the milk is certified for," especially to those v. ho are not acquainted with the preparation of milk and do not know the difference between raw and sterilized milk, if they buy it. Such instructions should be given by better authorities than those who deliver milk, or the label should state "what the milk is certified for." Certified, or any other raw milk, which is over eight hours old, is not a fit food for infants.