substituted for the porridge or pudding. It will sometimes be found
best to serve this meal at seven or half-past seven o'clock; in this
case the child should be given a slice of bread and butter or a glass
of milk (drinking it slowly), at half-past four or five.

Some of the more important articles of school diet require special
mention; the following extract from Dr. Thompson's Practical
Dietetics may prove helpful:--

_Bread._--"Bread, as a rule, should be made of whole meal, but must
not be too coarse. The advantage of this bread for children consists
in its containing a larger proportion of salts, which they need, than
is found in refined white flour, and butter should be freely served
with it to supply the deficiency of fats which exist in meat. Children
need fat, but they do not digest meat fat well, as a rule, and are
very apt to dislike it. They will often take suet pudding, however,
when hot mutton fat wholly disagrees with them."

_Milk._--"Milk should be freely supplied, not only in the form of
puddings and porridges, but as an occasional beverage, and children
should be made to understand that when hungry, they can obtain a glass
of milk, or a bowl of crackers or bread and milk, for the asking.
Chambers says, 'The best lunch that a growing young man can have is a
dish of roast potatoes, well buttered and peppered, and a draft of
milk.'"

_Meat._--"Meat may be given twice a day, but not oftener. It may
sometimes be advisable to give it but once a day when fish or eggs are
supplied; it should, however, be given at least once daily, to rapidly
growing children."