the temperature of about 110° F., or as warm as the hand can bear
comfortably, and left for ten to twenty minutes if the milk is to be
partially peptonized; for two hours if it is to be completely
peptonized.

_What taste has partially peptonized milk?_

None, if peptonizing is continued for only ten minutes, but at the end
of twenty minutes it begins to be bitter, when the process of
digestion has gone further.

_How is the bitter taste avoided in partially peptonized milk?_

At the end of ten or fifteen minutes the milk may be placed in a
saucepan and quickly raised to boiling point; this kills the ferment,
so that the milk will not become bitter when warmed a second time. Or,
the milk may be rapidly cooled by placing the bottles first in cool
and then in ice water; in this way the ferment is not destroyed, and
the milk may become bitter when warmed for feeding.

_Should the whole day's supply be peptonized at once, or each bottle
separately just before the feeding?_

Either plan may be followed. If the former, it is better to raise the
milk to boiling point after peptonizing; if the latter, it should not
be peptonized more than ten minutes, for it will continue to peptonize
while it is being taken by the child.

_Is not the bitter taste of completely peptonized milk a great
obstacle to its use?_