Later, the mother would begin to give solid foods, which she would chew first to soften; a practice which spelled disaster when European diseases were introduced in the early seventeenth century.
By the Victorian Era, there was still little understanding of what to feed a child, though cookbooks were filled with special recipes for children, and mothers were advised to only give them stale bread, to prevent dyspepsia.
In 1870, Wrigley's Practical Recipts, published in Toronto, gave these directions for making artificial milk:
The preparation of the artificial milk thus described: Sixteen grammes or about five ounces of flour are boiled in about ten times its weight of skimmed milk, until the mixture is perfectly
homogeneous. It is then removed from the fire and immediately afterwards is added to it about five ounces of barley ground in a coffee mill and mixed with twice its weight of water, and one ounce of a solution of bi-carbonate of potash, consisting of 11 parts of water to 2 parts of salt. After the addition of the barley and the bi-carbonate of potash, the vessel is placed either in warm water or in a warm position until the mixture shall have lost its thickness and assumed the consistency of cream.
At the end of fifteen or twenty minutes the vessel is again placed on the fire and allowed to boil for a few seconds after which the milk is passed through a close linen or hair sieve or strainer, in order to clear it of the fibrous substances of the barley. Before giving this milk to the child, it should be allowed to stand at rest for a few minutes so that the fibrous matter still held in suspension may subside. Milk prepared by this method contains exactly the same flesh-making and heat-giving substances as normal woman's milk. "
There was a belief, however, that all the milk that one child consumed, should come from the same cow, so often parents would buy their own and have it milked daily by the farmer. It would then be stored in a cold room; put on ice; lowered into a well; or placed in a cool spring, to help prevent typhoid, as well as preventing it from souring.
In 1852, The Ladies' New Book of Cookery, also offered this advice on feeding young children:
"Vegetables for children - their vegetables so well cooked as to make them require little butter, and less digestion; their eggs boiled slow and soft. The boiling of their milk ought to be directed by the state of their bowels; if flatulent or bilious a very little curry powder may be given in their vegetables with good effect."
"Fruits that have seeds are much healthier than the stone fruits, except perhaps peaches. But all fruits are better, for very young children, if baked or cooked in some manner, and eaten with bread."
"Flour Gruel: Put into boiling water half a pint of wheat flour, tied in a thick cloth, and continue boiling three hours. Then remove the cloth, placing the lump where it will become quite dry. When used, with a dessert spoonful of it grated, and wet with cold water, thicken two gills of milk, adding a little salt. Excellent food for invalid children."
The American Frugal Housewife, 1838:
"Children's Cheap Cake: take a pint of molasses and half a pint of milk warmed together, a spoonful of ginger, a teaspoonful of cloves, a little butter, and a teaspoonful of saleratus (baking Soda) dissolved in a little of the milk. Mix all with flour enough to make a dough, and let it stand for an hour. Roll out, cut in shapes, and bake."
Breakfast, Dinner and Supper, Brantford, Ontario; 1897:
"The average healthy child of 14 months and upward is better for a carefully chosen variety in its diet. The following bills of fare will answer for any healthy child of from 14 months up to 2 1/2 years of age.
1. Milk to drink. Half a saucer of oatmeal with a little butter and salt. A few teaspoonfuls of prune juice.
2. Thoroughly mashed potato with a little butter, cream and salt. A thick strip of rare beefsteak to suck (should be allowed the juice only), a few teaspoonfuls of scraped apple.
3. A teaspoonful of breast of turkey or chicken minced very fine. Toast and milk. Small lump of sugar for dessert.
4. Half a slice buttered toast without crust. Bread and milk. Taste of custard, wine jelly or melted vanilla or chocolate ice cream.
The Reliable Cook Book, Alvinston, Ontario; 1902:
"How to qive Castor Oil: I cup milk, I cup molasses, 1/2 cup sugar, 1/2 cup castoi:oil, I teaspoon soda, 2 teaspoons ginger, a little salt and enough flour to make a paste. Roll out and cut in shapes, bake in a quick oven; one or two are as good as a dose of oil."
