Sir Henry Thompson, one of the most distinguished of English physicians, and a man noted for his popularity as diner out and giver of dinners, writes strenuously against the prevailing excessive use of meat, and especially protests against its over use for children; and his opinion is shared by most thoughtful medical men.

The nitrogenous vegetables advantageously take its place; and cheese, as prepared after the formulas given in Mattieu Williams's "Chemistry of Cookery," is a food the value of which we are but just beginning to appreciate.
As to quantity, with the healthy child, playing at will, there need be very little restraint.

Few children will eat too much of perfectly simple food, such as this table includes.

Let cake or pastry or sweetmeats enter in, and of course, as long as the thing tastes good, the child will beg for more.

English children are confined to this simple diet; and though of course a less exacting climate has much to do with the greater healthfulness of the English than the American people, the plain but hearty and regular diet of childhood has far more.
Our young American of seven, at a hotel breakfast, would call for coffee and ham and eggs and sausages and hot cakes.