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About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (July 6, 1924)
j • The ga^y’s sieep By C. Elizabeth Lyman, M. D., Omaha. re causes a on of the gh these the entire lid the ab !‘1e mas t often reduc n days, e busts ber re jces on rubber to an vis you aadam ookery, |Wstead of Knd tends Bpnilk more Boonful of of salt IBater into ^fcto one jjj^Bstir well SKes. Add f[»one quart, wnore cook iled for at must be tfake fresh pie way as * a laxative ♦ipoonfuls of of salt in a <r and let it •s. Replace ates so that when done, lily. Mbaby can pie white of of boiled Bialt, shake kThis should fox or other ■> round of ■pieces and ■his can be Bd water or ^Lient. free Ij^fore hours ^Hld water Wk there will I. Cool, re fadd a little Lilk to blood koonful es Bket tablet. Bs and then fcth a fork, i. What goes v and is used digest cows’ W WHATEVER be its nature, sleep brings a time for rest and repair of the whole body, especially of the brain and nervous system. The tissues of the body are always wasting and always being repaired. In sleep the repair goes on more rapidly than the waste. Children neces sarily need a sufficient amount of sleep. W’ant of sleep quickly in terferes with the proper perform ance of all their functions and in terferes with their health. Under no conditions should an infant or older child be allowed to sleep with an older person. Very young infants have often been smothered by their mothers or an older person overlying dur ing sleep. Older children should, if possible, have separate beds, as many bad habits, also contagious diseases are contracted by chil dren sleeping together. A boby should not be allowed to sleep always in the same posi tion, but should be changed from side to side. They should, with proper food and good digestion, sleep about nine-tenths of the time; at six months, about two thirds of the time. At the age of one year most infants should sleep from 14 to 16 hours., i. e., 11 to 12 hours at night and two to three hours during the day. usually in two naps. W’hen two years old 13 to 14 hours sleep are taken, 11 to 12 hours at night and one or two hours during the day, general ly in a single nap. At the age of four years children require from 11 to 12 hours sleep. It is always desirable to keep up the daily nap until children are four years old. Rrom six to 10 years old the amount of sleep required is 10 to 11 hours, and from 10 to 16 hours should be the minimum. Training in proper habits of sleep should be begun at birth. From birth the infant should ac custom itself to its crib while awake and to go to sleep of its own accord. Rocking and all other habits of this sort are use less and may be harmful. Baby should not be allowed to sleep on the breast, nor with the nipple of the bottle in its mouth. The paci fier should never be given, as that causes deformity of the mouth and teeth, also adenoids. A quiet darkened room, a warm and com fortable bed, appetite satisfied, and dry napkins, are all that is needed to induce sleep in a healthy child. The causes of disturbed and ir regular sleep are mainly hunger and indigestion. In nursing in fants it is usually the former; in artificially fed. usually the latter. In the former the peaceful sleep of two or three hours which should follow proper feeding is never seen. Disturbed sleep, due to over feeding, shows itself by much the same symptoms, excepting that the first sleep of the infant after feeding is usually much longer. In hunger the babe may sleep for ’0 to 15 minutes crving and fret ful, and after being quieted sleep for a few moments, only to wake at short intervals. Remember that the nervous sys tem of the baby is not developed until it is two years old, and if you would not have a nervous baby or child you must see that baby has enough rest and the right kind un til it is past that period. The tiny nerves are not there when baby is born, and if they are to grow properly they must have a great deal of rest, quite and peaceful surroundings. Guarded by those who love thee best, Sleep, my darling, sleep and rest. THE FAT IN MILK The fat found in milk is a very valuable food. It supplies heat for warmth and energy to the tis sues and builds adipose tissue. In the form of cream, this fat is in an emulsified form and more read ily digested than the fat in many other kinds of foods. It is cus tomary to speak of the value of foods in terms of calories. Fat yields nine calories of heat for every gram used. About five eighths of a glass of milk will yield 100 calories. That is why, when unscrupulous dealers have attempted to add water to milk, or to skim the cream from milk and sell it as whole milk, it has been necessary to have legislation requiring a standard minimum of fat in milk. Milk that contains 3.75 per cent fat is considered good milk. As the fat of milk is especially valuable for its growth-promoting properties, children should, if pos sible, have unskimmed milk. Tf. for any reason, the fat of milk, meaning the cream, of course, must be removed, plenty of fat should be supplied in the form of butter. SAFEGUARDING MILK Milk is a most useful food at all times, but is never more appreciat ed than in summer when heavy foods pall on the appetite. Two things are essential in hav ing good milk. The first, of course, is to be sure of the source from which the milk comes, that the cows are healthy and well cared for. The next is the care of the milk after it reaches the household. The ideal container for milk is therefore an enameled ware covered milk kettle or an enameled ware pitcher. This ware will not break and can be kept scrupulously clean with perfect ease. Care should be taken not to put milk away in an ice chest near any article of foot! with a strong odor, as milk absorbs smells in a most remarkable way. Where ice is hard to get. milk can be kept sweet by putting the enameled ware can in a pail of cold water, renewing the water from time to time. Teas That Stand the “Ice Tea” Test Do you buy the same sort of tea when you intend to serve it ieed as you do when you serve 5t hot If so, the chances are <hat your iced concoction will fall far short of perfection, for not all teas can stand the ice-tea test, though they may be the best in the world when otherwise pre pared. The thick India teas, for in ctance, though usually of unques tioned quality for ordinary pur poses, are not attractive for iced tea. They have a tendency to “cream down” which prevents them from making sparkling bev erages, though they may be just the ones you will like for serving hot with cream. Select, rather, such teas as the Congous, Oolong and Ceylons when iced tea is your objective. You will often hear the Congous spoken of as “English breakfast tea’’, on the markets here. Of the Congous, the North China varieties are considered choicest. The Oolong teas are those that have been partly fermented. Their characteristics seem to stand be tween those of green and black teas. Ceylon teas somewhat resemble the lighter-bodied one of the India teas. They have an exquisite flower-like fragrance, which, however, is transitory. BOILED GREEN CORN Remove the .silk and husk from com, place the ears in boiling water. Cook the corn until no juice flows from the kernels when pressed usually from 12 to 20 minutes. Com may also be cooked bv 1 cutting through the center or each row of grains, slicing off the tops of the kernels, scraping the pulp thoroughly from the cob, season ing with salt and pepper, adding a little milk and butter, and per mitting to simmer for a few min utes. STYLE WITHOUT '.519 15 21 DORA/MaANCE DOUGLAS SI Fat Massaged A T,,w Day-By-Day "With New Flexible Girdle Instantly makes you look inches thin ner and years younger! Gives you with comfort Fashion’s straight boyish lines. Massages away fat from waist and hips while you walk, sit, work or play—yet does it so gently you han-Uv reel it. THE moment you put on this wonderful new corset—known as the Madame X Reducing Girdle —the bulky fat on waist, hips and thighs seems to vanish, the waistline lengthens and your body becomes eTect, graceful, youthfully slender! And then -with every step you make, with every breath you rake, with every little motion, this new kind of girdle gently massages away the disfig uring useless fat — and you look and feel years younger! Worn in Place of Stiff Corset The Madame X Reducing Girdle is made of the most resilient Tara Rubber —especially designed for reducing purpose*. 'J em over the undergarment —and has garters attached. The special cut-away front insure* perfect com fort while you sit. work or play. And the special back lacing make* it easy to adjust as you become more slender. h is so constructed that it touches srtion on your pan Women often and gently massage* the entire am- kwe from 1 to 3 inches from »tht face of abdomen, waist, hip* and and hip* the son, uerk. thighs as you walk, climb stairs, riding .. , . , ., , _ or during any kin (exercise. Every ^ou muat see this remarkable gmBa movement you make, even your net- appreciate it. Come in today ural breathing, is met by thi# ltve and try it on. You won't wsnr to rubber girdle, which gently mttaage* take it off! Its low price i* anothaa away the fit — without any extra ea- pleasant surprise! Gray d* Q Q C any Flesh 1 QC Rubber •pi/aOO size Rubber «Pl 1*00 Madame X Reducing Brassieres, $5.00 Your Mail Orders Given Instant Attention