e him eat his food in the proper place.

The breeding of flies, mosquitoes and other disease carriers is greatly
favored by allowing children to eat at any and all times without
napkins, or special preservation of their dress, or without cleaning
their hands before and after eating, or before and after playing with
animals and pets.

The American child is given too much consideration at the table. There
is a great difference between the saying "I don't like a certain food"
and "I don't want it," because there are things which taste better.

To leave one's plate half full of foodstuffs and ask for, or accept,
other food is customary, but before the law of our Creator it is unclean
and disrespectful, wasteful and dangerous.

The physiological laws of our bodies are based on very economical plans:
nature utilizes everything and wastes nothing. Cooked foodstuffs,
whether they are wasted within our bodies by over-indulgence, or in the
garbage can, create decomposition and germs.

MENUS FOR DINNER FOR YOUNG CHILDREN.

1. One-half orange, one ounce boiled fish, one-half of an apple,
toast.
2. One-half of an apple, one or two eggs, one to two tablespoons
raw rylax.
3. Cereal salad with carrots and fish.
4. Legume soup, butter and bread, raw carrots.
5. Well boiled macaroni, two tablespoons of cold grated cheese.
6. Light rice with cold grated Swiss cheese.
7. Cereal salad with apple and eggs.
8. Lettuce, baked potatoes, beachnut bacon and one egg.
9. Mashed carrots, two tablespoons of young peas, bacon.
10. String beans with stale bread and butter, bacon and egg.
11. Finely chopped spinach, bacon, egg, stale bread, butter.
12. Three to five cherries, light omelet, lettuce.
13. Cereal salad with apples, two to three tablespoons of cottage
cheese.
14. Baked oats with prunes or cranberry sauce and bacon.
15. Whole wheat with sterilized cream and celery.
16. Peach and cereal salad, beachnut bacon and one egg.
17. Baked potato greens, meat, egg or fish.
18. Legume puree or soup, carrots, bacon.

Legumes are a very important food for young children, and their use
should begin during the second year. They are easily digested if
prepared in the form of soups and purees, and combined as directed in
the different menus. They should not be given at night.

Mothers of girls should think it more important to furn