should be reduced and the lime-water increased.

Formulas made from rich top-milk or milk and cream are to be avoided.
Those made from 7-per-cent milk are less likely to be the cause of
trouble than those from 10-per-cent milk; but if the symptoms are at
all severe it is better to use instead of these the formulas of the
Fourth Series derived from plain milk.

Reduction in the sugar may be made by adding only one half ounce of
milk sugar to each twenty ounces of the food; in severe cases the
sugar may be omitted altogether.

It is often advisable to double the amount of lime-water--i.e., use
two ounces to each twenty ounces of food.

The malted foods and all other foods containing much sugar usually
aggravate the symptoms.

The intervals between meals should generally be half an hour longer,
and sometimes an hour longer, than when digestion is normal.

The quantity given at a feeding should generally be less than with a
normal digestion. Usually a smaller quantity of a strong food succeeds
better than a larger quantity of a weak food.

_What are the causes of, and food changes required by a constant and
excessive formation of gas in the stomach, leading to distention and
pain, or eructations (belching) of gas and often of a sour, watery
fluid?_