OCR Text |
Show FEEDING THE LITTLE CHICKS Mixture of Equal Parts Hard-Boiled Eggs and Stale Bread Is Best for a Starter. For the first three days chicks may be fed a mixture of equal parts hard-boiled hard-boiled eggs and stale bread, or stale bread soaked in milk. When bread and milk are used, care should be exercised ex-ercised to squeeze all milk out of the bread. From the third or fourth day until the chicks can eat wheat and cracked corn, commercial chick feed is a good ration. Tatforchildren FORMS A MOST IMPORTANT PART OF THEIR DIET. If Milk and Salad Oils Are Fed in Any Quantities It Is Well to Avoid Other Foods That Contain Much Fat. Fat is an important part of the food of children. This is not surprising, for It is found in considerable amounts in human milk, the natural food for babies. ba-bies. Hut tor, which consists chiefly of separated milk fat, and cream, which is rich in mill; fat and also In the other nourishing substances of milk, are both wholesome. Salad oils rf various kinds (olive, cottonseed, peanut and others) may he given to children in small amounts. Those who are not used to table oil must often be trained to like it. This can usually be done by introducing it very gradually gradu-ally into the diet. A good way to serve It is on spinach and other greens or on tender salad vegetables. There is more than an ounce of fat (at least 2V2 level table-spoonfuls) in a quart of whole milk. If the healthy child is given a quart of milk, has butter but-ter on its bread, and meat or an egg once a day, he gets enough fat, and that which he receives is in wholesome form. It is well, therefore, not to give such fatty foods as pastry, fried meats and vegetables, and doughnuts or rich cakes, for in these the fats are not in so good a form for children, as experience has shown. If the child is constipated, the occasional use of cream or salad oil is desirable, for fat in abundance Is laxative. r.acon or salt pork, cut very thin and carefully cooked, may he given occasionally, occa-sionally, but thick pieces with much lean are not desirable. In preparing bacon or salt pork it is very important not to burn the fat. To avoid this they should be cooked In one of the following follow-ing ways : Tut the slices on a broiler or wire frame over a pan ; place the pan into a hot oven and cook long enough to remove most of the fat. Or keep a pan on purpose for cooking bacon ba-con on top of n stove and let the fat which fries out of it collect in the pan, taking care that none is burned. Ill time so much fat will collect that bacon ba-con can be dropped into this hot fat, and will be less likely to burn than if ' placed on a hot pan. Farmers' Bulletin Bulle-tin 717, "Food for Young Children." |