insipid traditional children’s dishes, which very possibly, do not really suit them. Milk should of course be always given freely to all growing children, but apart from this too great monotony is sure to be harmful. There are some children, of course, to whom even small quantities of usually wholesome articles of food seem to act as absolute poisons. This is especially the case with sugar, extremely small quantities of which will, in such peculiarly constituted children, bring out an attack of nettle-rash. The skin is always abnormally irritable under great heat; and hence such cases show themselves more commonly in European children brought up in the Tropics than in those living in temperate climates. When, therefore, a child is greatly troubled with nettle-rash it is well to suspend sugar, and should this fail, experiment with the stopping of other articles of its dietary. A very common mistake on the part of anxious mothers is to cut up a child’s food too small. As soon as a child’s digestive organs have so far developed as to be capable of digesting solid food at all, as shown by its having come into the possession of a full set of first teeth, it is very important that nothing should be swallowed without thorough mastication; and the mincing of the food not only renders it possible for the food to be swallowed without chewing, but actually makes it difficult for the child to do otherwise, as anyone may convince himself by trying to masticate any minced dish. Now mincing is in no sense a substitute for chewing, and as it is disagreeable to swallow a large piece of food without proper mastication, it is better to err on the side of cutting too large than too small. Moreover, the cutting up of the food too finely actually trains the child to bolt its meals, and this causes it to acquire a most harmful habit, of which it will be very difficult for him to break himself in after life.