132 THE MONTESSORI METHOD
carefully the seeds must be thrown away and how the fruits are peeled. Afterwards, the child so educated may be promoted to the honour of receiving a fine fruit intact, and he will know how to eat it properly.
The culinary preparation of fruits consists essentially in two processes: cooking, and seasoning with sugar.
Besides simple cooking, fruits may be prepared as marmalades and jellies, which are excellent but are naturally within the reach of the wealthier classes only. While jellies and marmalades may be allowed, candied fruits,— on the other hand,— marrons glaces, and the like, are absolutely excluded from the child's diet.
Seasonings. An important phase of the hygiene of child diet concerns seasonings—with a view to their rigorous limitation. As I have already indicated, sugar and some fat substances along with kitchen salt (sodium chloride) should constitute the principal part of the seasonings.
To these may be added organic acids (acetic acid, citric acid) that is, vinegar and lemon juice; this latter can be advantageously used on fish, on croquettes, on spinach, etc.
Other condiments suitable to little children are some aromatic vegetables like garlic and rue which disinfect the intestines and the lungs, and also have a direct anthelminthic action.
Spices, on the other hand, such as pepper, nutmeg, cinnamon, clove, and especially mustard, are to be absolutely abolished.
Drinks. The growing organism of the child is very rich in water, and, hence, needs a constant supply of moisture. Among the beverages, the best, and indeed the only one, to be unreservedly advised is pure fresh spring