In East Sussex, for instance, where particulars were supplied by the teachers as to the meals brought by eleven of the children, it was found that the food was totally inadequate, in most cases consisting of bread and butter, or cake, with perhaps a small piece of cheese or an apple. Two children of five years old, who had to walk two miles to school, brought, one of them bread and butter only, the other cake. Three children, who had to walk three and a half miles, brought either cake or only bread. ("The Diet of Elementary School Children in Country Districts," by Dr. George Finch, in _Rearing an Imperial Race_, edited by C. E. Hecht, 1913, p. 29.) In a Bedfordshire school out of 62 children who brought their dinner to school with them, one had an apple tart, three had bread and cheese, while 58 had "bread with a thin layer of butter or lard on it, or else bread and jam, or bread and syrup. This meal was washed down with water, as nothing hot was obtainable." ("How the Family of the Agricultural Labourer Lives," by Ronald T. Herdman, reprinted in _Rearing an Imperial Race_, p. 341.) Footnote 360: Thus at Brynconin, where 85 children are supplied daily with cocoa for a weekly charge of 1d., the week's expenditure on cocoa, sugar and milk amounts to 6s. 6d., and the children's payments to 6s. 10d. (Report of the School Medical Officer for Pembrokeshire for 1912, p. 14.) See also Reports of the School Medical Officer for Hampshire (1910), p. 25; for the Isle of Ely (1910), p. 18; for Gloucestershire (1910), p. 53; for East Suffolk (1910), p. 19; for West Sussex (1911), p. 10. Sometimes the cocoa is provided free through the generosity of the teachers. (See Report of Monmouthshire Education Committee on the Medical Inspection Department for 1910, p. 9.) Footnote 361: Report of the School Medical Officer for Hampshire for 1910, p. 25. Sometimes the teacher encourages the children to bring bottles of milk, cocoa or coffee and sees that they are warmed over the fire before being partaken of. Occasionally a regular dinner is provided. We have already mentioned the experiment made at Rousdon by Sir Henry Peek in 1876. This has been continued to the present day. A hot dinner is provided daily, consisting of one course, soup with bread and vegetables two days a week, and some form of suet pudding the other three days. About half the children stay for the dinner and pay one penny each, these payments just about covering the cost of the food. The meal is served in a dining-room in the school and the ex-headmaster and the present headmaster voluntarily undertake the supervision.