f an hour's rest after
food, so that study should not interfere with the process of digestion,
why should not the "growing students" take a substantial luncheon with
them, and partake of it when the morning lessons are over? Really this
could be very easily managed. It only needs that there should be a
little forethought on the part of the home authorities; that sufficient
change of diet should be provided; that the luncheons should be freshly
prepared day by day; and that a convenient receptacle for conveying it
backwards and forwards should be procured; then every difficulty which
could be urged against the plan would be conquered. Added to this there
is the fact that children almost always enjoy food which is prepared for
them at home more than they enjoy food prepared by strangers; as a
regular thing, that is. There are to be bought now-a-days very handy
little tin sandwich cases with sides which fold down when empty, and so
occupy very little space. A good deal may be carried in one of these
tins, and it can be stowed away when done with in a corner of the book
bag, and the weight will scarcely be felt. Better still is one of the
small luncheon baskets which are to be seen in every fancy shop, and
which cost but a few pence. A basket three inches deep, three inches
wide, and six inches in length, could be made to hide away a most
diversified repast. A knife and fork, with a single plate could be
slipped into a strap in the lid, and there would be room also for a tiny
flask, whatever solid refreshment was decided on, and also one of those
dainty delicacies which serve to give piquancy and attractiveness to a
luncheon. There is no occasion to limit a meal of this sort to
sandwiches. Sandwiches are excellent when well made, and they can be
varied to any extent, but when indulged in day after day, and week after
week, they become monotonous.

If, however, sandwiches are to preserve their charm they ought not to
appear more than once a week, and they ought not to be made of similar
materials twice in two months. A sandwich is never so much appreciated
as when it is a surprise, and it certainly lends itself to surprises
more than any other preparation that can be named. There is no end to
the ingredients, the combinations, the appetising morsels which can be
introduced into a sandwich. Every sort of meat--tinned, potted, and
preserved, roast, boiled, and stewed; every kind of fish, flesh, and
fowl, can be used for it; wh