The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1913-11-20


Should be administered sparingly. and
only at mealtimes, and the amount
given then should be governed by the
time they spend in the open air and
the temperature OF the atmosphere.
The child can take more sweets II
winter than In summer. provided 1t
Is allowed to play out of doors.
Children can withstand a great
amount Of cold, and when allowed to
exercise the play instinct out In the
open they will be comfortable In zero
weather thinIy clad compared with the
amount Of clothing worn by the adult.
The only purpose clothing should
serve Is bodily warmth. When It Is
made the instrument of foolish deco
ration 1t merely represents our bar
barrie instincts gone to seed.
When the child enters school food
Is by far the most important thing to
be considered, and yet this is the one
thing that receives no especial atten-
ton.
The food of the school child serves
two distinct purposes-frst, material
for growth and, second. material for
+ the extra mental work and worry.
The child mind will not labor except
under compulsion or necessity. All
early education. therefore. is system
of forcing. This extreme demand upon
| the body must be provided for. The
body OF the growing child. especially
when in school. will appropriate a
much greater amount Of carbohydrates
(starch and sugar. than that Of the
grown person. On the other hand,
| the adult can take stimulants such ms
tea and coffee with much less harm
than the child.
The diet of the school child should
be confined to the most soluble pro-
teids. such as milk and eggs. and coarse
cereals. such as whole wheat. rye, corn.
hominy and the coarse tibrons vege
tables. They should also eat lib
4 eral portion OF fruits between meals
never with meals-and II the weather
is cold and they are exposed much t.
the outdoor air they can eat bonnti
fully of fats, such as nuts. butter
cream and olive oil.
The following are d few suggestions
for the diet of the school child rang
ing from seven to twelve years of age
BREAKFAST.
Whole wheat or some whole wheat prod
uct, cooked very thoroughly. served will
butter or cream mo sugar..
i ~rNN fvryrN Snf mil
1 Ii the weather Is very cold few
dates might be eaten with the, cerea
or a few figs or raisins eaten Will
cream.
LUNCHEON
Two very ripe bananas.
A few dates. figs or raisins with nuts o
nut butter.
Two OF three glasses OF milk
DINNER.
One or two fresh vegetables.
Choice Of potato, sweet or white, bake
beans or whole wheat bread.
| Choice milk, eggs or fish, giving prefer
ence to milk.
Dates or steamed figs with cream.
Now and then a service Of home
made ice cream or maple sugar Nigh
be served with either luncheon or dir
ner. In summer the sweets and cereal
should be decreased and the vegets
bles, bananas and milk might be il
creased.
Both the youth and the boy comm
into manhood should be carefully II
strncted in regard to, first, the impo
lance Of pure food and. second, til
irreparable injury that can be dor
by taking stimulants. tobacco and
excess of sweets.
Coffee and tobacco will stunt
boys growth and change buddin
man into q. mollycoddle more con
pletcly than any two things general
used.
The following are few suggestion
for the boy which, II adopted. will |
more fully appreciated at thirty five:
Oon'ts.
i Don't use tea, coffee. tobacco. bee
wine or any intoxicating stun. An
' body can drink and smoke. It is Il
!. fellow that don't TINT Stands ou
: and is noticed.
Don't eat acid frnit with your meal
e Don't eat sweets between meals.
i Don't eat too much meat; none
3 better. Meat is not food: it Is Il
d result Of food.
) Don't lose too much sleep. DuriT
e sleep is the only time Nature Is bnil
=. ing up the cells and making ne
G blood
|. Don't swear and exaggerate fac
n, Into fiction.
l. Be exact and prompt In all MON
+ transactions down to a cent.
It Control your temper.
/. Remember you are serving yourst
e best when you serve your employ
e best
y I Try. to get from eight to nine houl
se sleep every night.
6 Subsist as nearly as possible up
the following articles:
II Tissue and muscle making foods
n milk, eggs. fish, nuts, legumes.
ID Fat, heat and bonemaking materis
Re grains. potatoes. butter. nuts, cres
Is sugars.
d. Nerve and tissue foods--all IRE
Is vegetables and green salads.
IL The following are suggestions
-. <1,won ~ ,,,cn1. e.. -