The Physical Training of Children

by Pye Henry Chavasse

136. At EIGHTEEN months old, have you any objection to a child having meat?

He ought not to have meat until he has several teeth to chew it with. If he has most of his teeth—which he very likely, at this age, will have—there is no objection to his taking a small slice either of mutton or occasionally of roast beef, which should be well cut into very small pieces, and mixed with a mealy, mashed potato, and a few crumbs of bread and gravy, either every day, if he be delicate, or every other day, if he be a gross or a fast-feeding child. It may be well, in the generality of cases, for the first few months to give him meat every other day, and either potato and gravy, or rice or suet-pudding or batter pudding on the alternate days; indeed, I think so highly of rice, of suet, and of batter puddings, and of other farinaceous puddings, that I should advise you to let him have either the one or the other, even on those days that he has meat—giving it him after his meat. But remember, if he have meat and pudding, the meat ought to be given sparingly. If he be gorged with food, it makes him irritable, cross, and stupid; at one time, clogging up the bowels and producing constipation; at another, disordering the liver, and causing either clay-colored stools, denoting a deficiency of bile, or dark and offensive motions, telling of vitiated bile; while, in a third case, cramming him with food might bring on convulsions.

137. As you are so partial to puddings for a child, which do you consider the best for him?

He ought, every day, to have a pudding for his dinner—either rice, arrow-root, sago, tapioca, suet-pudding, batter-pudding, or Yorkshire-pudding, mixed with crumbs of bread and gravy—free from grease. A well-boiled suet-pudding, with plenty of suet in it, is one of the best puddings he can have; it is, in point of fact, meat and farinaceous food combined, and is equal to and will oftentimes prevent the giving of cod-liver oil. Before cod-liver oil came into vogue, suet boiled in milk was the remedy for a delicate child; he may, occasionally, have fruit-pudding, provided the pastry be both plain and light.

The objection to fruit pies and puddings is, that the pastry is often too rich for the delicate stomach of a child: there is no objection, certainly not, to the fruit—cooked fruit being, for a child, most wholesome; if, therefore, fruit puddings, and pies be eaten, the pastry part ought to be quite plain. There is, in “Murray’s Modern Cookery Book,” an excellent suggestion, which I will take the liberty of quoting, and of strongly urging my fair reader to carry into practice: “To prepare fruit for children, a far more wholesome way than in pies and puddings, is to put apples sliced, or plums, currants, gooseberries, etc., into a stone jar, and sprinkle among them as much Lisbon sugar as necessary. Set the jar on an oven or on a hearth, with a teacupful of water to prevent the fruit from burning; or put the jar into a saucepan of water, till its contents be perfectly done. Slices of bread or some rice may be put into the jar, to eat with the fruit.”

Jam—such as strawberry, raspberry, gooseberry—is most wholesome for a child, and ought occasionally to be given, in lieu of sugar, with the rice, with the batter, and with the other puddings. Marmalade, too, is very wholesome.

Puddings ought to be given after and not before his meat and vegetables; if you give him pudding before his meat, he might refuse to eat meat altogether.

By adopting the plan of giving puddings every day, your child will require less animal food: much meat is injurious to a young child.

But do not run into an opposite extreme: a little meat ought, every day, to be given, provided he has cut the whole of his first set of teeth; until then, meat every other day will be often enough.

138. As soon as a child has cut the whole of his first set of teeth, what ought to be his diet? What should be his breakfast?