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I. 2.50 6.50 1.25
II. 2.80 6.50 1.40
III. 3.15 7.00 1.55
IV. 3.50 6.00 1.75
V. 4.00 6.00 2.00
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_How should the food be increased during this period?_

Beginning with I of this Series, which should usually follow V of the
First or Second Series (pages 70, 71), the increase may generally be
made in a week or ten days to II; in about two weeks more to III; now
more slowly to IV and V. When IV or V has been reached, the same
formula may sometimes be continued for three or four months with no
other change than an increase in the quantity.

_In passing from Formula V of the First Series to Formula I of the
Third Series the proportion of fat is at first reduced. Is this
necessary or important?_

No; it only happens to come so in simplifying the calculation. It may
be avoided by taking off at first the upper 13 ounces as top-milk and
using 7 ounces of this in a 20-ounce mixture, in place of Formula I;
and by using for the next increase the upper 15 ounces as top-milk,
taking of this 8 ounces in a 20-ounce mixture in place of Formula II.
Then should follow Formula III.

_What further addition may be made to the food of the later months?_