Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1893-12-19

SCHOOL, HlloReN'0 FOOD.
Children, while attending school, are
subject 70 moro mental strain than at
any other time, and 10 the strength OF
the mind depends In = great degree
upon the strength Of the body, II 10 Of
the greatest importance that the body
be properly nourished, that u may sup
ply the brain with the extra tissue re-
ouired In the mental efforts Of the stu
dent. Continuous study under favor
able conditions II exhAusting. THIS
condition Il greatly augmented when
the study takes place In an ill-ventilated
and crowded school-room. Tho 1000
that 10 eaten and asslmilated 10 the
main thing that builds up. the childe
bodily powers; therefore II 10 all parents
duty. 90 far 40 they are able, to supply
their children with nourishing food.
The breakfast sht uld be eaten leisure
Nv. and should consist Of bread made
from Graham, or the entire wheat nour,
of some cooked cereal with cream, frcsh
or cooked fruits, soft-cooked eggs or
ash. VARYING these occasionally with
beeisteak. MIX should DO the drink.
AS lunch serves for the chlldren's dln-
ner, the last meal Of the day should be
eaten early, and should diner from the
usual cold tea that rightly follows
heavy dinner. II should consist OF Ora
ham bread, vegetables, fruit, meat or
nuts (many now advocate the use OF
nuts, to be eaten with acid fruits or
salt, instead OF meat, claiming that
they possess the essential qualities OF
meats, and are moro healthfuD.
The lunch for school should be careful.
ly planned and prepared. II should
consist Of bread, sandwiches, fresh
fruit of some klnd--grapes, peaches,
pears, apples, oranges-the fresh fruit
to be varied occasionally by baked APP
Piles or stewed fruits, custard, glass 0f
home made Jelly, q can OF sweet mix,
and In winter can Of soup Is OCCASION
ally rellshed, II there is = stove IN the
school-room on which II can be warmed.
The sandwiches may be made OF thin
slices of bread, buttered, with various
filllngs, some Of which are ground raw
steak, seasoned with salt and pepper,
minced or thlnly sliced boiled ham,
minced boiled chicken or tongue, sliced
or minced hard-boiled eggs, seasoned
with salt and pepper (and II u Is desired
q small portion Of vinegar and nustsrd)
and fried oysters.
The custard may be made simply oil
beaten eggs aud milk, properly season.
ed. or small portion OF some Kind OF
grain or fruit, as sago, rice, apl-
oca, raisins or English currants may be
cooked with the custard.
The lunch should be put up In an at
tractiye form, and everything pertaining
to Il should be scrupulously clean; the
lunch basket or bucket should be fire.
ouently scalded and aired. A napkin
should cover the food, and few small
napkins should be placed In the basket
for personal use (the school napkins
may be made Of the good parts OF worn
out table-llnen).
A self-sealing fruit.jsr, or a baking
powder can with tight-fitting cover,
will make a safe receptacle for the milk.
These cans should be daily scalded. A
small tin drinking-cup, some spoons aud
knife should also accompany the
lunch.
II school-childrcn are thus fed on
wholesome food, instead Of the custom
airy diet Of pie, cake, pickles, and like
nutritious substances, they Will not
complain Of headache, or break down
with nervous disorders, as they frs'
ouently do during school life.