and fat found in eggs, meat, and
cereals take the place of those constituents that were at first
exclusively furnished in milk. Milk, however, remains through childhood
a valuable source of all these food principles.

"The fact that sugar has a high food value is not the only point to be
considered. The child will easily obtain the needed carbohydrates in
other forms and will thrive if the digestion remains sound and its
relish for wholesome food unimpaired. For instance, one often hears it
said that a certain child does not relish milk. In such cases it might
be found that the child's appetite, being sated by sugar in other foods,
is no longer attracted by the mild sweetness of fresh milk, delicious as
it is to the unspoiled palate. It would be well, perhaps, in this
instance, to cut down the allowance of sugar in the hope of restoring
the taste for so invaluable a food as milk. Dr. Rotch insists that the
infant, even in its second year, should never be allowed to taste
sweets. He says, 'When these articles are withheld it will continue to
have a healthy appetite and taste for necessary and proper articles of
food.' Even much later, for the same reasons, the introduction of large
amounts of sugar into the daily food of children is to be carefully
considered. Children do not require a variety of flavors to stimulate
the appetite, but the taste is easily perverted and the backward step is
difficult to take. Those who have studied the food habits of children
seem to agree that sugar should from the very first be withheld from the
dish that forms the staple food of the child--that is, the mush or
porridge of oatmeal or some preparation of wheat or corn. This article
of diet, eaten only with milk or cream, falls into the same class as
bread and milk, and forms the simple, wholesome basis of a meal. The
sugar given the child is better furnished in the occasional simple
pudding, in the lump of sugar, or home-made candy, not that its food
value is better utilized, but the whole food of the child is thus more
wholesome."

Mrs. Mary Hinman Abel concludes her discussion with the statement:
"Sugar is a useful and valuable food. It must, however, be remembered
that it is a concentrated food and therefore should be eaten in moderate
quantities. Further, like other concentrated foods, sugar seems best
fitted for assimilation by the body when supplied with other materials
which dilute it or give it the necessary bulk."

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