abundance of material calculated to induce dyspepsia, headache, dullness of intellect, and other morbid conditions.  Left in an ante-room, during the school session, until, in cold weather, it becomes nearly frozen, and then partaken of hurriedly, that there may be more time for play, is it to be wondered at that the after-dinner session drags so wearily, and that the pupils feel sleepy, dull, and uninterested?  Our brains are nourished by blood made from the food we eat; and if it be formed of improper or unwholesome food, the result will be a disordered organ, incapable of first-class work.

Again, the extra work imposed upon the digestive organs and the liver in getting rid of the excess of fats and sugar in rich, unwholesome foods, continually overtaxes these organs.

It can hardly be doubted that a large majority of the cases of so-called overwork from which school children suffer, are caused by violation of hygienic laws regarding food and diet rather than by an excess of brain work; or in other words, had the brain been properly nourished by an abundance of good, wholesome food, the same amount of work could have been easily accomplished with no detriment whatever.

Whenever practicable, children should return to their homes for the midday lunch, since under the oversight of a wise mother there will be fewer violations of hygienic laws, and the walk back to the school room will be far more conducive to good digestion than the violent exercise or the sports so often indulged in directly after eating.  When this is impracticable, let the lunch be as simple as possible, and not so ample as to tempt the child to overeat.  Good whole-wheat or Graham bread of some kind, rolls, crisps, beaten biscuit, sticks, fruit rolls, and wafers, with a cup of canned fruit or a bottle of rich milk as an accompaniment, with plenty of nice, fresh fruits or almonds or a few stalks of celery, is as tempting a lunch as any child need desire.  It would be a good plan to arrange for the heating of a portion of the milk to be sipped as a hot drink.  In many school rooms the ordinary heating stove will furnish means for this, or a little alcohol stove or a heating lamp may be used for the purpose, under the supervision of the teacher.

Furnish the children with apples, oranges, bananas, pears, grapes, filberts, and almonds in place of rich pie and cake.  They are just as cheap as the material used for making the less wholesome sweets, and far easier of digestion.  An occasional plain fruit or grain pudding, cup custard, or molded dessert may be substituted for variety.  Fruit sandwiches, or a slice of Stewed Fruit Pudding prepared as directed on page 308 are also suitable for this purpose.

Rice prepared as directed below makes a wholesome and appetizing article for the lunch basket:—­

CREAMY RICE.—­Put a pint of milk, one quarter of a cup of best Carolina rice, a tablespoonful of sugar, and a handful of raisins into an earthen-ware dish, and place on the top of the range where it will heat very slowly to boiling temperature.  Stir frequently, so that the rice will not adhere to the bottom of the dish.  When boiling, place in the oven, and bake till the rice is tender, which can be ascertained by dipping a spoon into one side and taking out a few grains.  Twenty minutes will generally be sufficient.