Others quiet their children with the various soothing syrups. The last analyses that came under my eyes showed that these remedies contained considerable opium, laudanum, morphine and other deadly poisons. Morphine and opium are not well borne by children and these "mother's friends" have soothed many a baby into the sleep from which there is no waking. Make it a rule to give the children no medicines, either patent or those prescribed by physicians. Please remember that any remedy that quiets a child is poisonous. Children who get proper care require no medical quieting.
Condiments should not be used. Salt is not necessary despite the popular belief to the contrary, though a small amount does no harm. Salt eating is a habit and when carried to excess it is a bad one. Salt is a good preservative, but there is little excuse for our using preserved foods extensively. There are so many foods that can be had without being preserved in this country that it would not be difficult to exclude these inferior foods from the dietary. Children whose foods are not seasoned do not desire seasoning, provided they are fed on natural foods from the start. They want the seasoning because they are taught to eat their food that way. If they are given fresh fruit every day, such as apples, oranges, cherries, grapes and berries, they get all the seasoning they need and they get it in natural form.
The objection is made that such feeding deprives children of many of the good things of life. This is not true. Natural foods taste better than the doctored ones every time. Nature imparts a flavor to food products which man has never been able to equal, to say nothing of surpassing it. Children are taught to like abnormal foods. What is better, to give children good foods upon which they thrive, or denatured foods which taste well to a perverted palate, but are injurious?
Instead of giving sugar or candy, give raisins, figs, dates or sweet prunes. Small children may be given the strained juices of these fruits, obtained either by soaking the raw fruits several hours or by stewing them. Children who are given these fruits do not crave refined sugar. They like these natural sugars better than the artificial extract. These sweet fruits take the place of starchy food.
Very few people know anything definite about food values. Those who have studied foods and their values in order to be able to feed children properly generally make the mistake of believing that they should have all the necessary elements at each meal in about the proper proportion. This is a grave mistake and leads to trouble. The child needs salts, protein, sugar and fat, and in the absence of sugar some starch. Milk contains all these substances except starch. Give one fruit meal and two meals of starch daily. Milk may be given with all the meals or it may be given but once or twice. Do not overfeed on milk, for it is a rich food.
Until the child is two years old, confine it in its starch eating pretty much to the products of whole wheat. Give no white bread. White bread is an unsatisfying form of food. It is so tasteless and insipid and so deprived of the natural wheat salts that too much has to be eaten to satisfy. Children who would be satisfied with a reasonable amount of whole wheat bread eat more white bread and still do not feel satisfied. The same is true of rice, the natural brown rice being so superior to the polished article that there is no comparison.
The bread should be toasted in the oven until it is crisp clear through, or else it should be stale. Let the bread for toast get stale, and then place it in the oven when this is cooling off. Make the slices moderately thin. This is an easy and satisfactory way of making toast. Scorched bread—what is usually called toast—is not fit food for young children.
After the second year is completed gradually increase the variety of starch. Some of the better forms of starch that are easy to obtain are: Puffed rice or puffed wheat; brown, unpolished rice; triscuit or shredded wheat biscuit; the prepared corn and wheat flakes; baked potatoes; occasionally well cooked oatmeal or whole wheatmeal gruel. Mushes are to be given seldom or never. Children seldom chew them well, and they require thorough mastication. The rice is not to be sugared but after the child has had enough, milk may be given. A small amount of butter may be served with either rice or baked potato. The cereal foods should be eaten dry. Let the children masticate them, as they should, and as they will not if the starches are moistened with milk. When they have had sufficient of these starches, and but one kind is to be served at a meal, give milk, if milk is to be a part of the meal. To observe the suggestions here given for the manner of feeding starches to children may mean the difference between success and failure in raising them. It is the little things that are important in the care of children.
The acid fruits should not be given in the meals containing starchy foods. Strong children who have plenty of opportunity to be in the fresh air and who are very active can stand this combination, but it is injurious to the nervous type. It is not a good thing to make such combinations habitually for robust children. A good meal can be made of fruit followed by milk. Do not slice the fruit, sprinkle it with sugar and cover it with cream. Give the child the fruit and nothing else. Neither oranges nor grapefruits are to be sugared. Their flavor is better without. If the children want sweets, give them a meal of sweet fruits.
When the child is eighteen months old it should have learned to masticate well enough to eat various fruits. Apples, oranges, grapefruits, berries, cherries, grapes and melons are among the foods that may be given. If the child does not masticate well, either grind the fruit or scrape it very fine. The sweet fruits require so much mastication that only their juices should be fed until the child is old enough to masticate thoroughly. Bananas should also be withheld until there is no doubt about the mastication. They must be thoroughly ripe, the skin being dark in spots and the flesh firm and sweet. A green banana is very starchy, but a ripe one contains hardly any starch and digests easily.