The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1908-11-08

order; there are good physiological
reasons for the arrangement Of rte
meal as custom so generally pre-
scribes. 7 do not intend. however. 10
90 into this I'm detail Z only wish 70
mention that IN a well orgr tied re-
past dessert always follows sweets.
This b. done not because ph Biologists
have told MS il is right, but I think
= IS because sweets leave sticky or
clammy feeling about the mouth.
while fresh fruit leaves a lean and
refreshing flavor. over ana above
this. fresh fruit not only makes the
mouth feel clean; il actually does
clean the mouth ass win be seen by
referring to the essential requirement.
Of oral hygiene.
We must bear in mind these two
points; The necessity for food which
demands efficient masucatf1n. and.
secondly. the necessity for finishing
the meal in such q way that the
mouth viii be left physlologicaUy
clean Then consider actual dietaries.
such as are usually found at the pres
ent day, and we End that they fire.
qUenty violate one or more of the
physiological requirements we have
referred 10. For example, the follow
ing is quite a common breakfast. por-
ridge and milk. an egg; bread and
marmalade, and milk, tea, or coffee
on the whole this meal Is too soft.
and on that account, would rather
discourage efficient mastcati0u and
stimulate simply swallowing che food.
on this account the detergent effect
which should accompany masticati0n
is lost and the food iS not properly
insalivated or prepared for passage
into the stomach Moreover il may
be presumed also that the stomach is
not properly prepared FOR the recep-
ton Of food. for the mastication Of
food has an effect on ne secretion Of
the gastric juices. Secondly. the meal
being finished with bread and marma-
lade, the action of the saliva is ham
pered by the presence OF concentrated
sugar. and the sticky OF lodgabIe ma
ture Of the food tends TO establish all
the requisite conditions for the de-
structi0n of the teeth.
It may be asked what should be-
recommended rather than the break
fast which we have critics. g. Wen "a
typical. somewhat similar and yet sat
isfactOry breakfast would be- Bacon
or bacon and egg. baked or toasted
bread. fresh fruit; also q slice of "a
melon or an apple, followed hy r-t
OF coffee. This might by some be re
garded as too much, It SIS quite easy
to reduce It by emitting the bacon or
egg, or both. And If for any reason
che fresh fruit is not desired it may
all a
resulting, provided the tea or toftee
is taken after the meal
with regard to the next meal the
luncheon or dinner, need not say
much. The errors are similar to those
already referred TO I'm the breakfast
hut generally not so pronounced, as
il usually includes a piece of meat o.
some kind ard this. as rule, stint
ulates at least a little masticatioh-
Moreover. I have heard that It IS De
coming fashionable TO provide toast or
baked bread at this meal, aud al
though this probably originates from
The fact that people may always be
presumed To be suffering more or less
from indigestion. still. from whatever
motives. we may welcome the change
The midday meal, however generally
terminates with sweet puddmgs OF
some. Kind or another and although
they may not be so bad as bread and
nlarnalade or Jam Tor leaving the
mouth dirty, they certainly are not
cleansing. and ought therefore 10 be
followed by fresh fruit. with regard
to what chiIdren should be given to
drink with. or rather after. this meal.
1 am strongly Of opinion that it should
be water and not milk
WIN regard to the last meal ol the
day. II generally resembles either the
breakfast or the lunch, and We need
not say much about it. Sometimes il