The Birmingham age-herald., 1919-05-01
Good Spring Tonic
By AGNES HIT
le Economies Specialist.

During the first spring days the ex- cretory organs are more or less slug gish and need stimulating. The usual means of stirring them to action are strong laxatives, which tear down or weaken the body, and then special effort must be made to build it up again. Such medicine ought not to be used, and need not be, if the diet is carefully planned. If plenty of fruits/and vegetables are in cluded the appetite will be better and that lazy, sleepy feeling will be less pro- ncunced.
 However, the needs of the body must first be known before diet can be prop erly planned. There must be protein foods, as milk, eggs and meat, for build- ing and repairing tissues; starches or carbohydrates and fats for producing heat and energy, and water and minerals which act as body regulators.
 If much meat and patented four are served in the home, fruits and green veg etables must be served in abundance to supply the nesded minerals, and counter act uric acid forrna tion in the blood and tissues. Fruits contain from 1 to ' per cent vegetable acid, and less than l per cent potassium salts, and together they have a great effect on controlling acid ity in the blood, tissues and excretions. Because of their large amount of water, cellulose and mineral matter. they aid the large intestines in ridding the system of waste. Tn addition they are relished by everyone and add variety to the diet. This is true of the ca med fruits and vegetables as well as the fresh ones. , The amount and kind of fruits and vege- tables for young children vary as the child grows older. The following table indicates what should be included for thu different years:
 I've Years Old-Sone fruit juice or strained pulp every day. Orange juice the staple, but gradually other kinds mild in flavor may be tried. as prune juice or pulp; cooked apple juice or pulp (from stewed or baked apples); or fresh peach juice carefully strained Two table spoonfuls should be given at time, pref erably between the two morning meals.
 After middle or second yaar give one green vegetable day. The vegetable chosen should be mild in flavor cooked strained; or may be made into cream soup.
 Inree and Tour Years Old-Fruit should be given at least once a day If child is sturdy, mild fruits of delicate texture. thoroughly cooked, such as baked apples Npulp only), apple sauce, stewed Bartlett pears, baked or steamed bananas, may be gradually introduced into the diet. A green vegetable of mild flavor and delicate texture given once day may be mashed or finely chopped instead of strained, as before
 | Five to Seven Years Old-Raw fruits such as perfectly ripe pears, peaches and | grapes, free from seeds and skins should l be introduced into the diet cautiously, 1 but for the most part the fruit should be cooked. and especially any given for SUD- ] per.
 l Green vegetables should still be cooked and mashed or strained, because they are 1 likely to be poorly masticated. 1 Eight to Twelve Years Old-Raw fruits can be used more freely, only the strongly acid ones forbidden. For the evening | meal preference should be given the l cooked fruits moderately sweetened l 4 mild, thoroughly cooked green vege-
 table should be provided, if possible, every
 day. Raw vegetables should not be made
 a regular part of the diet befort the tenth
 or twelfth year.
 1 Each child should have a quart of milk
 day. If he does not like it well enough
 to drink it, this quantity can be very
 easily served him in cooked foods. 1 Further information about feeding may | be found in the following bulletins, which
 burn Experimental Station:
 I Farmers Bulletin sos. How to Select
 Foods: What the Body Needs'' l Farmers Bulletin S17, How to Select
 Foods; Cereal Foods
 Farmers Bulletin SPA, "How to Select
 Foods: Food Rich in Protein"