ish it most keenly; that their
attachment to it will strengthen, and that unless we give them other
food occasionally, from principle, or seduce them by depraving their
tastes, they will continue it through life. "Train up a child in the way
he should go, and when he is old he will not depart from it," is a
general rule, and has as few exceptions, when applied to the diet of a
child, as when it is applied to his moral tastes and preferences.

With those parents who, though convinced of the justness of the views
here advanced, have already trained their children in the way they
should _not_ go, but are anxious to retrace their steps as far as
possible, there will here be a difficulty. "Our children," they will
say, "do not, at present, _relish_ the kind of bread you speak of; and
how shall we bring them to do so? or is the thing indeed possible?"

The answer to these inquiries is easy. Such parents have only to confine
their children to the kinds of food which they deem proper for them, a
few weeks or a few months, and they will soon relish them. If those who
are old enough to be convinced can be brought to unite heartily in the
change, and to endeavor to be pleased with it, the work of reformation
will be more pleasant and probably more speedy. I have never found any
difficulty of bringing myself to relish in a very short time an article
of food for which I had no relish before, and to which I had even a
dislike, provided I was thoroughly convinced it was best for me, and was
earnest in the desire of change--except sweet oil, to which I was about
six months in becoming reconciled.

It is with physical, as with moral habits, in their formation. We
should fix on what we believe, from experience, observation, and divine
and human testimony, is best for us, and habit will soon render it
agreeable. It is important, even to health, that food should be
agreeable; but as I have already said, what we know to be best for us
will soon become agreeable, if we confine ourselves to it; and to our
children also, if we confine them to it, in like manner.

Next to bread made of wheat--when that cannot be procured--is a mixture
of wheat and Indian meal; but the proportion of the latter should be the
smallest. Wheat, rye, and Indian, in the proportion of one third of
each, make excellent bread, sometimes called _third_ bread. Rye and
Indian make a tolerable bread. Rye alone is not so good. The want, in
the latter, of the vegetable prin