Public school household science

lighter foods ; but breakfast and dinner should be more substantial. It is a question of economy to provide suitable food for the wage-earner. The children may be equally well nourished on a less expensive diet, such as whole-wheat bread and butter, milk puddings, fruit, green vegetables, cereals, milk, and meat once a day. On the other hand, the individual engaged in sedentary employment, such as book-keeping, teaching, needlework, etc., should dine later in the day, as it leaves a longer interval for digestion, which is much slower when the individual is confined in a close office or work-room, and where little exercise is taken.* Care should be taken in planning meals for this class to avoid food which requires much oxygen, such as fresh pork, fried food, sausage, warm bread, pastry, griddle cakes, etc. The mid-day meal of a brain worker or business man should be light ; a soup, glass of milk (hot or cold), fruit, bread and butter, vegetable salad, a broiled chop or steak, etc., are suitable for luncheon. Special attention should be given to the diet of school children. Students and children who are obliged to study at night should, as a rule, take some light nourishment before retiring; a biscuit, a piece of bread and butter, or a glass of hot milk, is sufficient. Young girls, who are employed in shops, factories, etc., frequently hurry away to their work in the morning without taking a substantial breakfast. It is needless to say that such action is sure to be followed by a physical " breakdown, A glass of hot milk or an egg beaten and added to a glass of milk will serve as an occasional substitute for a more substantial meal, but is not enough to sustain active exercise for any length of time. Another point to consider in the planning of meals is economy of fuel. The thoughtful housekeeper will arrange to have food requiring long, slow cooking, such as stews, soup stock, bread, etc., and ironing done by the same fuel. Broiling, toasting, omelets, etc., require a quick fire. It is in the careful consideration of details that economy in both food and fuel may be exercised. One of the first considerations in caring for an invalid is the ventilation of the sick room. Care must be taken that the air is not vitiated by anything in the room, such as a kerosene lamp, wilted cut flowers, soiled clothing, etc. The bed should be so arranged as to avoid a draft — especially when airing the room. If the room is too small to allow this, a very good way to protect the patient is to raise an umbrella and place it over the head and shoulders ; over this put a blanket while the room is being aired ; allowing it to remain until the room has reached the desired temperature again. Never turn the wick of a lamp below the point of free combustion in the room of either sick or well, as the odor is not only disagreeable but injurious. One of the most important essentials in a sick room is perfect cleanliness of the room, the bed linen and clothing of the patient. Never air or dry cloths or garments in the sick room. Cover the broom with a damp flannel