Tie one pint of flour in a stout cloth, put it into boiling water, and let it boil three hours. Turn out the flour ball, and scrape off the gluten which will be found in a mass on the outside of the ball and is not desirable. The inside will prove a dry powder, which is very astringent. Grate a tablespoonful of this powder from the ball as wanted; wet it in cold milk or water, and stir it into one cup of boiling milk. Boil five minutes. Add a little salt.

This is excellent for teething children. If they be troubled with constipation, use one quarter part corn meal and three quarters wheat flour, boil as above, and stir some of the grated lump into boiling cream and water, using one part cream to six parts water. For an infant the preparation should be thin enough to be taken from a bottle. Flour, after being cooked in this way and then reduced to a finely divided form, loses its adhesive quality; and the particles are more easily separated and digested.

Children and growing persons need the most nutritious food, and plenty of it at regular intervals; but nothing stimulating nor exciting. They should be given, and compelled to take, sufficient time for eating; and should be taught to masticate everything slowly and thoroughly. They should eat milk; whole-wheat and cornmeal bread; oatmeal, farina, and hominy mush; plenty of ripe fruit raw, and stewed fruit sweetened; beef, mutton, venison, and poultry, either roasted, broiled, or boiled; baked potatoes, and asparagus; green peas, beans, and corn, if every hull be first broken or cut; eggs, omelets, and custards; plain sponge cake; ice-cream, if not too hard and cold, and eaten slowly; simple fruit and bread puddings; fruit, tapioca, and farina; plain gingerbread and molasses cookies; whole-wheat cookies and wafers. Children should avoid hot bread and griddle-cakes; fried meats or cakes or doughnuts; highly seasoned food; rich gravies; rich pastry and cake; pickles, preserves, all stimulants such as tea or coffee; raisins, unless cooked three hours and stoned; sago, arrowroot, and other purely starchy foods, except when combined with milk, eggs, or fruit, and eaten with sugar and cream; and especially veal and pork. Veal is an immature meat, lacking in nourishment; and of the free use of pork, apart from the question of the trichinae, a majority of physicians believe that it is largely responsible for the forms of scrofulous disease that have so undermined the health of civilized nations.

What are termed the "fancies" of delicate persons, especially children, are often natural instincts, pointing out what is beneficial to the system, or the reverse. All children have a fondness for sugar, which should be gratified in moderation rather than repressed. Their desire for it is natural, else it would not have been placed in the milk which forms their only nourishment in infancy. But candy, rich preserves, and cake are not the best form of sweets for children. Pure block sugar or maple sugar is better than any form of candy. It should never be allowed between meals, but may be given occasionaly as a part of the dessert. The habit of munching candy between meals destroys the appetite, disturbs the digestion, and is the cause of much illness among children. Children troubled with worms should avoid sugar, preserves, and green vegetables.

Milk should enter largely into the diet of children. It contains caseine, or flesh-forming material; cream and sugar, which are heat producers; mineral salts, for the bony structure; and water, as a solvent for all the other materials necessary in nutrition. It should be used with discretion, however; not drunk immoderately, but taken slowly as food after the pattern given by nature. Milk as taken is a fluid; but as soon as it meets the acid of the gastric juice, it is changed to a soft, curdy, cheese-like substance, and then must be digested, and the stomach is overtasked if too much be taken at once. A large glass of milk swallowed suddenly will form in the stomach a lump of dense, cheesy curd, which may even prove fatal to a weak stomach. Under the action of the stomach this cheesy mass will turn over and over like a heavy weight; and as the gastric juice can only attack its surface, it digests very slowly But this same milk, taken slowly, or with dry toast, light rolls, or soft dry porridge, forms a porous lump through which the gastric juice can easily pass, and which breaks up every time the stomach turns it over. Milk should be slightly salted, and eaten with bread stuffs or sipped by the spoonful.

Cow's milk produces less heat than human milk; a child would grow thin upon it unless a little sugar were added. Wheat flour has such an excess of heat-producing material as would fatten a child unduly, and should have cow's milk added to it to reduce its fattening power.