using top-milk or a mixture of milk and cream.

_What is top-milk?_

It is the upper layer of milk removed after standing a certain number
of hours in a milk bottle, glass jar, or any tall vessel with straight
sides. It contains most of the cream and some of the milk just below.

The strength of the top-milk is measured by the fat it contains--e.g.,
a 10-per-cent milk contains 10 per cent fat; 7-per-cent milk contains
7 per cent fat, etc. These are the two strengths of top milk most used
in infant feeding.

_On what does the percentage of fat in top-milk depend?_

1. On the length of time the milk has stood.

2. On the manner in which the top-milk is removed.

3. On the number of ounces removed.

4. On the richness of the milk used.

Unless these are known it is impossible to say even approximately how
strong in fat the top-milk is.

_When and how should top-milk be removed?_

If milk fresh from the cow, or before the cream has risen, is put into
bottles and rapidly cooled, the top-milk may be removed in as short a