ALIMENTARY EDUCATION" OF CHILDREN LABBE. 559 



6. Airue avec eclectisuie animal, fruit, legume; 

 L'homme trop exclusif se voue a l'aiuertume. 

 (Like equally meat, fruit, vegetable; 



The too exclusive man dedicates himself to bitterness.) 



7. A viande faisandee, a repas epic6, 



Sans regrets tu devras sagement renoncer. 



(Gamey meat and spiced dishes, 



You should wisely renounce without regret.) 



8. Paresseux, l'intestin reclame- t-il une aide? 

 Au lait caille, aux fruits, aux legumes il cede. 

 (Indolent ones, does your intestine call for assistance? 

 To curds, to fruits, or vegetables it will yield.) 



9. Te plains-tu de diarrhee? Absorbe a faibles doses 



Blanc d'oeuf, riz, lait, coings, nefles ou rien du tout si l'oses. 

 (Do you complain of diarrhea? Take in small quantities 

 White of egg, rice, milk, quinces, medlars, or nothing at all if you dare.) 



10. Du vin pris au repas stimule l'appetit, 



Mais par l'alcool, sante, biens, race, tout perit. 



(A little wine with meals stimulates the appetite, 



But through alcohol, health, wealth, race, everything perishes.) 



11. Bois un verre d'eau claire au coucher, au lever ; 

 Dehors promene-toi ton repas acheve. 



(Drink a glass of clear water on going to bed and on arising; 

 Take a walk outdoors when your meal is over.) 



12. Evite tous exces de mets ou de boisson ; 

 lis epuisent le corps et troublent la raison. 

 (Avoid all excess of food or drink; 



It weakens the body and befuddles the mind.) 



It was also, in 1905, with a view to instruction and propaganda 

 that I, my teacher Landouzy, and my brother Henri Labbe, formu- 

 lated our " Tables of alimentary education." An inquiry into the 

 dietary of a certain number of Parisian workmen and clerks of both 

 sexes, who came for consultation to the Laennec hospital, convinced 

 us of the importance of a bad dietary in preparing the ground for 

 a tuberculous invasion. We had emphasized the principal errors of 

 this morbid dietary: the abuse of meat among working people, the 

 abuse of alcohol, the belief that meat and alcohol produce vigor ; the 

 lack of starches and of sugar, the scorn of rice, of macaroni and 

 spaghetti, of sweetened side dishes among the families of working 

 people; the exaggerated taste for greens, gherkins, and condiments, 

 which have no dietary value, among anemic and dyspeptic young 

 working girls ; the too frequent omission of breakfast, which should 

 always be taken before going to work or exposing oneself to the 

 outdoor cold. 



Having seen the danger, we sought to put the working people on 

 guard and to accomplish their alimentary education. It was toward 

 this end that we drew up our tables. In these we have exact directions 

 as to the quantity and quality of the foods which should enter into 



