From a rich Jersey milk, by removing the upper twenty-two ounces, or
about two thirds.

[Illustration: The percentage of fat in the different layers of milk
of good average quality.]

_What is cream?_

Cream is often spoken of as if it were the fat in milk. It is really
the part of the milk which contains most of the fat. It differs from
milk chiefly in containing much more fat.

_In what ways is cream now obtained?_

(1) By skimming, after the milk has stood usually for twenty-four
hours? this is known as "gravity cream." (2) By an apparatus known as
a separator; this is known as "centrifugal cream"; most of the cream
now sold in cities is of this kind. The richness of any cream is
indicated by the amount of fat it contains.

The usual gravity cream sold has from 16 to 20 per cent fat. The cream
removed from the upper part (one fifth) of a bottle of milk has about
16 per cent fat. The usual centrifugal cream has 18 to 20 per cent
fat. The heavy centrifugal cream has 35 to 40 per cent fat.


FOOD FOR HEALTHY INFANTS[3]--THE EARLY MONTHS

[3] The directions and formulas given in the following pages