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Show I First 24 Hours of Life Baby's Hardest Time H -i By MARIE K. JOHNSON Undernourishment Is one of the most common of the causes of infant mortality, according accord-ing to a" survey recently undertaken underta-ken In Chicago. Statistics show that of 4,522 ba- bh-s under one year of age that died in 12 months, 0S8 died in the first 24 hours. 1 Eight hundred and seventy-six died in the first six days, exclu- Marie K. Johnson sive of the first 24 hours, and 1,708 died from the seventh day to the sixth month. Eight hundred and sixty died in the last six months of the year. The survey indicated indi-cated that a surprisingly large number num-ber of infants are artifically fed, which condition, doctors agree, had a marked bearing on their undernourished undernour-ished conditions. Naturally, no one food may prove satisfactory in every case, although the survey showed that evaporated milk in many cases had proved an excellent substitute for mother's milk. This may be explained by reason of the fact that evaporated milk is simply pure, concentrated cow's milk from which 60 per cent of the water has been removed. It contains practically every element necessary for good health and is consequently an excellent "builder of bone and tissue. tis-sue. Although authorities on health recommend rec-ommend evaporated milk as a baby food, like other substitutes for the natural supply, it should not be considered con-sidered as a food complete in itself. Addition of orange or tomato juice, barley water or lime water is important impor-tant in providing adequate diet for the infant. For babies, milk of dependable purity pur-ity is essential. Market milk will not keep for any length of time and is also liable to contamination, especially in hot weather, while evaporated milk, hermetically sealed in sterilized containers, con-tainers, remains as fresh and pure as on the day it was canned. Sterility in evaporated milk, authorities author-ities agree, is one of the most important impor-tant points In its favor. In processing, process-ing, evaporated milk is subjected to 240 degrees heat for a half hour, thereby removing all possibility of bacterial life being present -in the milk. Heat is the only preservative for this type of milk and the heat has the further beneficial effect of making mak-ing the curds of milk more flocculent and easier to digest. |