Children well and happy

by May Dickinson Kimball

Handkerchiefs. It is important that the child be supplied with clean handkerchiefs and be taught the proper use of them. A child should be told never to use a handkerchief belonging to anyone else. A handkerchief should be held before the nose or mouth when coughing or sneezing. One should never spit on the sidewalk, in the house, or in any public place.

Baths

Cleansing bath. The most important bath is the cleansing bath of warm water and soap, which should be taken at night or after exercise. After taking this bath one should dash or rub cold water over the skin. The body should be quickly dried and given a brisk rubbing with a coarse towel to increase the circulation.

Cold bath. A cool sponge bath, taken the first thing in the morning, has a stimulating effect on the body. It sends the blood to the skin and quickens the circulation. This bath should be followed by a brisk rubdown with a rough towel. A cold plunge bath should not be taken without the advice of a physician, as cold baths are not beneficial to everyone.

THE CORRECT KIND OF TOOTHBRUSH

Brushing the teeth. The greatest factor in preventing decay of the teeth is cleanliness. The teeth should be brushed the first thing in the morning and the last thing at night, and, when convenient, should be rinsed after eating. The lower teeth should be brushed with a half-rotary motion up, and the upper teeth should be brushed down. This will assist in removing particles of food from the teeth and will prevent injury to the gums. Dental floss should be used between the teeth. Coarse food which requires much chewing strengthens the teeth and is excellent for the digestion.

It is well to use a simple mouth wash of one-half teaspoonful of soda or salt in a glass of tepid water. Have the dentist clean the teeth twice a year; do not wait until the teeth ache before going to the dentist.

Food

Food is that which supplies nourishment to our bodies. Although many elements enter into the composition of what we eat, food is roughly divided into three classes: proteids, carbohydrates, and fats. Some foods contain all of these elements; others contain only one or two of them.