Scientific Methods As Applied To Child Education In "the Children's Houses"

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it is necessary therefore to offer the child buttered bread, which constitutes a complete food and may be considered as a sufficient and complete breakfast.
Green Vegetables. Children must never eat raw vege­tables, such as salads and greens, but only cooked ones; in­deed they are not to be highly recommended either cooked or raw, with the exception of spinach which may enter with moderation into the diet of children.
Potatoes prepared in a puree with much butter form, however, an excellent complement of nutrition for chil­dren.
Fruits. Among fruits there are excellent foods for children. They too, like milk and eggs, if freshly gath­ered, retain a living quality which aids assimilation.
As this condition, however, is not easily attainable in cities, it is necessary to consider also the diet of fruits which are not perfectly fresh and which, therefore, should be prepared and cooked in various ways. All fruits are not to be advised for children; the chief properties to be considered are the degree of ripeness, the tenderness and sweetness of the pulp, and its acidity. Peaches, apricots, grapes, currants, oranges, and mandarins, in their natural state, can be given to little children with great advantage. Other fruits, such as pears, apples, plums, should be cooked or prepared in syrup.
Eigs, pineapples, dates, melons, cherries, walnuts, al­monds, hazelnuts, and chestnuts, are excluded for various reasons from the diet of early childhood.
The preparation of fruit must consist in removing from it all indigestible parts, such as the peel, and also such parts as the child inadvertently may absorb to his detri­ment, as, for example, the seed.
Children of four or five should be taught early how
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