In waiting upon invalids, several things are essential beside the careful preparation of their food, - perfect ventilation, cleanliness, quiet, and strict obedience to the physician's orders.

Have plenty of fresh air and sunshine, but be careful to shield the patient from a draught and any glaring light. Allow nothing in the room that will vitiate the air, - like decaying flowers, kerosene lamps burning low, soiled clothing, etc. Keep the bed, the patient, the room, and everything about yourself, absolutely clean. Avoid all noise, whispering, loud talking, rustling, or any abrupt or suspicious movements. Admit no visitors except with the consent of the physician.

Anticipate the wants of the patient, but do not annoy by unnecessary attentions. When feeding the patient, do it gently and neatly. Serve in small quantities often, and in varied and tempting forms.

Serve hot, liquids ordered to be served hot, and avoid slopping. When the meal is over, remove every trace of food from the room.

Food For Invalids

When we are well and strong, we need food to keep us so, and also to give us force or energy to do work.

When we work we wear out faster, and so need more food. We need a variety of food, - some kinds that are digested quickly and some that are digested slowly, for if everything we ate were changed at once we should be faint and hungry again very soon.

But when we are ill, sometimes we do not need any food for a time, as it is better for the system to have a period of complete rest or comparative inaction. At other times, we need only a small quantity of food, just enough to satisfy hunger; but that little must be food that can be digested easily, or that will reduce inflammation and quench thirst but will not stimulate. Food in a liquid form is quickly absorbed into the system. Mucilaginous, acid, and aromatic drinks, oranges, grapes, and other fruits, gelatinous broths and jellies, and starchy gruels are useful at such times.

Tea

Boiling water draws out some flavors which are desirable, if they are simply drawn out and not boiled. We pour boiling water on tea to draw out the flavor. If the tea is steeped, the infusion is agreeable; but if boiled, other substances - tannin, etc. - are drawn out, which are not only unpalatable, but unwholesome. Infuse means "to pour into;" steep means " to soak." Infuse, or steep, tea ; never boil it. Tea should be steeped in an earthen teapot, never in tin. The water should be freshly boiled.

Suggestion to the Teacher.

Pupils should be taught something about digestion. Even if they have never studied physiology they can comprehend the most important steps in the process. A calf's or sheep's heart and a pig's stomach may be procured from the market and used in illustration, or the teacher may illustrate from drawings on the blackboard.