childhood?_

It should form a very important part up to the tenth year; nothing can
take its place. There are comparatively few children who cannot take
and digest milk if it is properly fed.

_Why is milk so advantageous?_

Because no food that we possess has so high a nutritive value as milk,
for the amount of work required of the organs of digestion. It is,
therefore, peculiarly adapted to the diet of the child.

_What are the essential points in the use of milk?_

It should be clean and fresh, but not too rich. It is a mistake to
select for any children the rich milk of a Jersey herd and use it as
though it were an ordinary milk. For children who have difficulty in
digesting milk, it should be somewhat diluted, i.e., one part of water
to four parts of milk, or salt or bicarbonate of soda should be added.
It is also important not to give milk at meals when fruits, especially
sour fruits, are allowed.

_How much milk may advantageously be given?_

The average child with good digestion should take from one and one
half pints to one quart of milk daily, this including not only what
the child drinks but what is served upon cereals and in other ways. It
is seldom wise to allow a child to take as much as two quarts daily,
as a more mixed diet for most children is better.

_To what extent may cream be used?_

Older children do not require so large a proportion of fat in their
food as do infants, and the use of cream, especially very rich cream,
often results in disturbances of digestion. The use of too much or too
rich cream is a common cause of the coated tongue, foul breath and
pale gray stools, often called "biliousness."

_Is not cream useful in overcoming the constipation of children?_

With infants it is valuable to a certain point, but with older
children only to a limited degree, and if such symptoms as those above
described are present, cream should not be given.

EGGS

_To what extent may eggs be used in the diet of this period?_

They form a most valuable food. It is essential that they should be
fresh and only slightly cooked, soft boiled, poached or coddled; fried
eggs should never be given and all omelets are objectionable.

_Which is more digestible, the white or yolk of the egg?_

For the great majority of children, the white of the egg. This forms
one of the most digestible proteids we possess, and can be used, even
in the latter part of the first year, with advantage.

_Is it not tru