FEEDING THE SCHGOL CHILD
[To Ike Editor of THE SPECTATOR.'
SIR,—I noticed in the Health Supplement to your issue of October 30th an article by Professor J. C. Drummond entitled `' The CommOn Sense of Mrs. Smith." In this article Pro- fessor Drummond mentions how necessitous schoolchildren are fed at Oslo in Norway, in an entirely original manner by means of a simple and nutritious breakfast consisting of / of a litre of milk, wholemeal biscuit and bread, a small chunk of Norwegian .cheese, some fruit according to season and a large pat of butter.
Perhaps it may interest Profesor Drummond and your readers to know that something of this nature is being carried out by the Glossop Education Authority and has been for the last 21 years. In Glossop, necessitous schoolchildren are given a light meal consisting of a sandwich made of-- Wholemeal Bread .. 2 oz.
Butter .. .. .. / oz.
Dried Brewer's Yeast A oz.
Mustard and Cress 1 or..
Or as in season— {Watercress Lettuce .. 1 oz. Tomato with, in addition, Cheese (grated) i oz. on Mondays, Wednes- days and Fridays ; Beef or Liver t oz. on Thursdays ; Egg i oz. on Tuesdays ; and with this sandwich i of or a pint of Pasteurised Milk according to age ; it being allowable to split the meal between morning and afternoon at the discretion of the Head Teacher. As in Norway, excellent results have been obtained by this kind of feeding.—Faithfully yours,
E. H. M. MILLIGAN, M.D.
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