20 J A N U A R I E , 1955 K I N D E R J A R E

Moenie die Dokter Onnodig Lastig Val Nie, se die bedagsame pasient;

Pasop! Moenie Te Lank W ag Nie, se die dokter.

Wat staan die Pasient nou te doen?’n Leser, het dit as volg gestel:

Gedagtig aan die feit dat dokters

vandag besiger as ooit tevore is en

dus nie onnodig gesteur moet word

nie, verkeer baie bedagsame pasiente

in die verleentheid.

’n Geruime tyd gelede, toe ek nog

’n klein seuntjie was, sou niemand

ooit gedroom het om ’n dokter in te

roep vir my snyplekke, verkoues,

uitslag of kneusplekke nie. Aller-

hande ou huismiddeltjies is aange-

wend, al was hulle heelwaarskynlik

waardeloos, en niemand het hulle

oor my bekommer nie. Na ’n paar

dae was ek dan ook herstel, wat

natuurlik alles goed en wel was.

My broer is egter aan witseerkeel

dood, waarteen hy vandag geimmu-

niseer sou gewees het, terwyl my

jongste suster aan tering beswyk het.

Vandag sou hulle dit vroegtydig

ontdek het en haar heelwaarskynlik

genees het. Dit dui tog seker daarop

dat alle ongesteldhede, hoe gering

ookal, mediese aandag moet ontvang.

Hoe sal die leek immers weet wat

gevaarlik is en wat nie?

Ons het ’n geneesheer met jare

ondervinding geraadpleeg en hy

het as volg geantwoords

Die moeilikheid is dat daar nie

genoeg dokters beskikbaar is, wat

elke ou pyntjie kan behandel en

daarna nog genoeg tyd en energie

oor het vir die vermoeiende onder-

soeke en ernstige oordenking, wat

ander werklik ernstige gevalle vereis

nie. Die huidige stroom van geringe

ongesteldhede, waarmee geneeshere

te kampe het, is ’n ernstige probleem

en as daarvan ontslae geraak kan

word, sonder dat iemand daaronder

ly, sal dit ’n groot las van die

geneeshere se skouers neem.

Ek is van mening dat, alhoewel

dit miskien reg is om oorversigtig

te wees, waar dit babas en persone

oor middeljarige leeftyd geld, die

jong opgroeiende persoon, wat nog

sy weg deur die wereld moet baan,

benadeel word as hy te veel opgepiep

word. Tot op ’n sekere punt is dit

in sy belang dat hy aan gevare bloot-

gestel moet word, klein moeilik-

heidjies geignoreer moet word cn

dat hy gehard moet word, sodat hy

die lewe met sy probleme eendag sal

kan aanvaar. Die gevaar dat hy

neuroties of vol iepekonders kan

word, is andersins nie uitgesluit nie.

En dit is beslis nie ’n goeie ding nie.

Die dokter het naarna ander

soortgelyke probleme behandel.

Hier volg ’n aantal vrae en sy

antwoorde daarop:

Dit is moeilik om te besluit wat

om te doen in gevalle van akute

siektes, wat of ernstig of nie ernstig

mag wees nie. Alhoewel mens nie

graag die dokter se tyd wil verspil

nie, wil jy tog graag sy versekering,

dat niks ernstigs verkeerd is nie,

verkry. Wat moet ’n mens doen as

babas huil of kinders seerkry.

In die eerste plek is daar ’n hele

aantal dinge wat nie as ’n siekte

beskou moet word nie, maar as ’n

normale deel van die lewe. Mens

kan verwag dat babas ’n uur per dag

sal liuil en dat kinders wat val,

kneusplekke sal opdoen. Kinders

wat ’n opwindende dag agter die rug

het, sal rusteloos slaap. Ander sal,

onder druk van emosies, honger of

moegheid, flou word. Gewoonlik

maak hierdie dinge nie die minste

saak nie— en indien wel, kan hulle

deur gesonde verstand herstel word.

So is dit ook verstaanbaar dat

middeljarige persone baie moeg

word, indien hulle te veel werk. In

sulke gevalle is rus en nie ’n ver-

sterkmiddel nodig nie. Ou mense

word kaalkop en is geneig om na

middagete aan die slaap te val, maar

dit is nou eenmaal deel van die

proses van veroudering. Baie van

ons belewe tydperke wanneer dit om

die beurt baie goed en baie sleg

met ons gaan, maar dit is tog geen

siekte nie!

Mense vergeet te dikwels dat die

natuur vir duisende jare, toe daar

geen dokters was nie, baie kwale

genees het. Sy kan dit vandag nog

doen, indien sy toegelaat word om

haar gang te gaan. Snye en krap-

plekke word weer gesond, as die maag

tydelik omgekrap is, sal dit vanself

weer reg word, in die geval van

besmetting ontwikkel die bloed anti-

liggame, wat sake binne ’n paar dae

weer regmaak.

’n Floute sal u miskien laat rus—

wat u natuurlik lankal nodig het; ’n

hoofpyn sal oorwaai na ’n wandeling

in die vars lug; ’n kneusplek sal van

kleur verander en verdwyn— ’n klein

bietjie geduld en alles kom weer reg.

Hierdie dinge kan u dus gerus oor

die hoof sien, net soos u ook die

alledaagse hartseer en pyn, wat die

lewe meebring, aanvaar.

Glo dit as u wil, maar ek het al

in die middel van die nag ’n oproep

van ’n dame ontvang, wat gekla het

dat die plekkie waar ’n muggie haar

gesteek het, jeuk! ’n Ander keer

het ’n man my gebel om te se dat

hy nie honger is nie en wou dus weet

of hy sy middagete moet eet! Tensy

die pyn baie kwaai is, of die pasient

werklik siek lyk, wat nie dikwels

gebeur nie, sal dit nie kwaad doen

indien u ’n rukkie wag nie. As ’n

kind in die more met ’n uitslag

opstaan, wat teen elfuur verdwyn het,

kan dit immers nie een van die aan-

steeklike siektes wees nie, maar as

die uitslag aanhou en die volgende

dag erger is, is dit sekerlik die ware

jakob.

Wat moet mens doen in die

geval van ’n k ind wat koorsig is,

of ’n volwassene wat vomeer het

of een of ander kwaai pyn het?

Ligte koorsigheid sal gewoonlik

verdwyn, nadat ’n dag in die bed

deurgebring is. Hoe ernstig dit is,

moet nie soseer volgens die koorspen

f; H I L D H O 0 D J A N U A R Y , 1955 21

foeoordeel word nie, as volgens die

meegaande simptome bv., oorpyn,

seerkeel, hoes of maagpyn. As ’n

persoon een keer vomeer mag dit

aan verkeerde etes te wyte wees, en

sal dit miskien nie weer voorkom

nie. Indien dit egter aanhou, moet

u dit in ’n ernstige lig beskou.

Gebrek aan eetlus vir ’n paar dae

sal geen kwaad doen nie en terself-

dertyd ’n verposing aan die oor-

werkte verteringstelsel bring. In

gevalle van kwaai pyne, ’n instorting,

blou lippe of as u kort asem is,

mag dit nodig wees om mediese hulp

in te roep. Die simptome moet vol­

gens hulle duur en sterkte beoordeel

word. Dit is nogal verbasend hoe-

veel persone na ’n geneesheer gaan

met die storie dat hulle vandag

heeltemal gesond voel, maar dat

hulle gister si eg gevoel het en

gedink het dat hulle baie siek gaan

word.

Dit is waar dat hulle bang was en

dus graag ’n versekering wil he dat

alles reg is, maar ’n bietjie gehard-

heid sal nie misplaas wees nie. Nie-

mand hoef in die nag wakker te le

oor ’n skerp pyn wat binne ’n minuut

weer verdwyn het nie. Ons kry hulle

maar almal.

Is dit waar dat dokters dikwels

vra: ,,W aarom het u nie eerder

gekom nie.” Groot dinge begin

egter gewoonlik ljy nietigheid-

jies. Ons sal dit m akliker kan

verstaan indien u ons sal vertel

in watter gevalle ons dit moet

toepas.

Wanneer ernstige ontsteking in

sny- of steekwonde ontstaan, moet u

nie wag voordat u mediese hulp

inroep nie. Dit gebeur maar selde

dat ernstige ontsteking in ’n oop

wond kom, maar dit kan baie maklik

by steekwonde voorkom, of dit nou

deur ’n vuil naald of ’n tuinvurk

veroorsaak was. Kieme dring diep

in die weefsels in <yi word nie deur

die ontsmettingsmiddel bereik nie.

’n Geneesheer moet sulke wonde

behandel. In die geval van snye is

dit gewoonlik nie nodig nie, tensy

daar ’n kloppende gevoel as gevolg

van ontsteking ontstaan. Dit is ook

nie nodig dat elke klein snytjie steke

moet kry nie. Dit mag miskien

nodig wees in die gesig van ’n dogter

om merke te voorkom, of as die

kante ver van mekaar getrek is en

dit baie groot is. ’n Beenbreuk

mag miskien skuil agter ander

beserings soos kneusplekke en ver-

stuilings en dit is noodsaaklik dat

beenbreuke mediese behandeling kry.

’n Vertraging van 24 uur sal egter

nie die uiteindelike uitslag beinvloed

nie en, indien die lit gebruik kan

word, sal hierdie tydperk wel toon

of daar iets ernstigs haper, al dan

nie.

Kortliks kom dit hierop neer dat

’n dokter nie nodig is nie, indien dit

duidelik blyk dat sake vanself

beter word. Moet egter nie jou

moeilikheid, wanneer dit vererger,

vir ’n weeklank probeer verberg nie.

Ek is bekommerd oor my gesin,

maar ek wil nie my dokter

onnodig lastig val nie. K an u

my se watter dinge werklik

dringende aandag vereis? Wat

moet ’n mens doen in gevalle

van oorpyn, ocgmoeilikhede en

’n skielike floute of instorting?

Oorpyn vereis altyd dringende

aandag, omdat niks vasgestel kan

word nie, voordat ’n dokter nie die

oordrom ondersoek het nie. ’ri

Skielike instorting, behalwe in die

geval wat duidelik ’n floute is, vereis

gewoonlik ook dringende aandag.

Dieselfde geld ook vir ernstige

bloeding. Hou egter in gedagte dat

klein snyplekkies gewoonlik verskrik-

lik vir ’n paar minute bloei en dan

ophou en dat ’n klein bietjie bloed

sommer die hele wereld kan besmeer.

’n Kalme berekening van die hoeveel-

heid bloed wat in werklikheid ver-

loor is, sal onnodige bekommernis

voorkom.

Wat werklik dringend is, is die

eerste gevaartekens van kanker en

tering.

Minder dringend maar ook ernstig

is tekens van bloedarmoede cn

suikersiekte. Alhoewel ’n vertraging

van etlike maande tragiese gevolge

kan he, sal ’n vertraging van ’n week

of wat in hierdie gevalle nie veel

verskil maak nie, aangesien dit in

elk geval ’n paar weke duur om sulke

gevalle te ondersoek. Hulle simp-

BOY O R G IR L?

At the vital moment when

the female egg cell and the

male sperm cell fuse, the full

heredity of the future baby is

determined. This includes its

sex. Whether the baby is

going to be a boy or a girl

is settled at that precise

moment of conception.

Just how this takes place is

explained by Roger Pilkington

in the second of his articles:

HOW YOUR LIFE BEGAN,

in the February issue of

Childhood.

tome is baie uiteenlopend en dit is

dikwels moeilik om n diagnose te

maak. Dit kan nie van die leek

verwag word om met die besonder-

hede bekend te wees of om n betrou-

bare opinie te vorm nie. Om

heeltemal seker te wees moet ’n

geneesheer geraadpleeg word, in

verband met enige buitengewone

simptome wat herhaaldelik voorkom

of wat voortduur.

Voortdurende verlies van gewig,

’n hoes wat langer as twee of drie

weke aanhou, herhaaldelike bloed­

ing, ’n knop, selfs al is dit heeltemal

pynloos, wat sonder enige rede iewers

verskyn, geswelde voete, kortasemig-

heid, pyne wanneer u oefening neem

of ’n voortdurende dors: hierdie

gaan nie ongemerk verby nie en moet

nie met ’n skouerophaling gei'gnoreer

word nie.

Hulle mag miskien niksbeduidend

wees nie in welke geval hulle binne

?n paar dae sal verdwyn en nie

tevoorskyn sal kom nie. As hulle

na ongeveer 14 dae nog nie verdwyn

het nie, moet u nie langer uitstel nie,

maar ’n geneesheer onmiddellik

raadpleeg. In sulke gevalle sal hy

nie vra waarom u sy tyd verkwis nie,

maar u verstandigheid aanprys.

Moenie dink dat dit nodig is om

’n dokter te raadpleeg omdat u te

vol voel na ’n groot maaltyd, ’n

puisie op die wang het, of styf voel

na die eerste stel tennis of voetbal

nie. U sal dit nie dink nie? Alles

goed en wel, maar daar is baie

ander mense wat dit doen!

22 J A N U A R I E , 1955 K I N D E R J A R E

Your Summer Diet (2)

This is what CARBOHYDRATES dofor You . . . by Alan Porter, M.D.This series of four special articles by Dr. Alan Porter has been deliberately written

and presented to get across the important facts and place them in perspective.

Last month he told you about the “ famous five.” This month he tells you everything

you should know about carbohydrates.

Carbohydrates Tie Up with Proteins

Carbohydrates are cheap. Proteins are expensive.

Every woman who ever goes shopping knows this.

But not every woman knows that you can get better

value out of expensive protein foods like meat and fish,

for example, if you always serve them up with the

much cheaper carbohydrate foods alongside.

At the present time in Johannesburg, stewing steak

costs 2s. 4d. a pound, sole 2s. l id . a pound, and stock­

fish Is. a pound. These are protein foods. You need

protein every day and from a variety of sources, but at

least half of it should be from animal sources, which

means meat, fish, eggs, cheese, milk, and so on. The

main sources of carbohydrate foods are bread and

potatoes, at about 9-Jd. for a loaf of bread, 4d. for a

pound of potatoes, and sugar at 5fd. a pound.

Proteins are essential body-builders. If you eat too

much of them all that happens is that your expensive

meat or fish is used wastefully to produce body heat

and energy. This may be unnecessarily wasteful. What

you want out of each meal is a lot of energy and a little

body-building for growth and repair processes. Serve

only fish and meat and eggs at a meal and you get the

energy as expensively as you can. And hardly any

body-building, because your dearly-bought proteins have

been burnt down to sugars.

It is simpler, more sensible, and much cheaper to

make sure that sugars are available from carbohydrates

served at the same meal. So always cook potatoes with

the meat or fish, and have a loaf of bread with the egg

or cheese.

You get the best value out of the dear protein foods

if they are served “ little and often ” with all the

carbohydrate foods alongside them to provide energy

and make sure protein is not used wastefully. And, as

a minor point, if you pour your proteins and fats into

the children with no carbohydrates— they will soon be

bilious. Anybody who has been feeding in Ireland or

Switzerland for a short time and really made a meal of

steaks and cream cheese and fat pork chops will have

a lively recollection of just how bilious you can get by

going for lots of fat and proteins.

Husbands and Wives

There’s another argument that is important here in

looking at the balance of cheap carbohydrates and

expensive proteins. It used to be thought that anyone

doing heavy muscular work required a lot of extra

protein. This is simply not true. The wife in England

during rationing days who gave up eggs and bacon and

most of her meat ration because her husband was doing

a heavy job of work was working on a dietetic old wives’

tale. The man who is doing heavy work for a living

really does need extra energy foods— but that means extra

carbohydrates and not extra proteins. More bread and

potatoes and sugar, not more fish and meat and bacon

and eggs.

Taking large quantities of protein now and again

does no harm at all— but it is expensive, wasteful and

unnecessary. What is a thoroughly bad thing is carrying

on for a long time with insufficient quantities of protein.

There is no doubt that much of the minor ill-health of

British housewives was due to this habit of under-eating

proteins so that the man of the house could over-eat

them.

Carbohydrates Provide Energy

All energy comes originally from the sun. Trees

which died millions of years ago form coal. We burn

coal and release the original energy. Plants use energy

and grow. Animals eat the energy stored in the plants.

We eat animals and plants and get our energy that way.

Any human being needs energy foods— which means

carbohydrates much more than other nutrients— for two

things. First of all to produce heat to maintain the

temperature of the body. The normal temperature is

around 98° F. and this takes a fair amount of main­

taining because the whole body is constantly losing heat

from its surface and from the lungs. Food supplies the

energy for the production of more heat. If you could

completely insulate a man against heat loss of all kinds,

and go on feeding him, his body would reach boiling

point in about two days.

Secondly, your body needs energy for everything you

do. You need energy for all the activities that go on

inside you. For breathing, circulating blood, digesting

food, and so on. And you need even more energy for

the obvious activities like walking, talking and turning

handsprings.

All this energy has to come from food. The food

broken down by digestive processes is oxidised by the

oxygen you breathe in, and this burning-up process

liberates heat which is used for maintaining the body

temperature, or converted into energy. A motor-car

won’t work without petrol and air. A coal fire won’t

burn without air to feed the oxidation process. So a

body won’t work without air either, and cutting off the

air is the most rapid method of killing a body.

Less rapid but just as fatal is cutting off all food

supplies. Here the body is in a stronger position than

the fire denied coal or the car without petrol. We can

and do store food as fat. Some of us store more than

others, of course, but it is possible to live on this stored

energy for quite a while. Energy foods are the carbo­

hydrates and the fats. All the starches and sugars

and fats have the providing of energy as one of their

principal functions.

Flour, bread, cakes, pudding, potatoes, provide energy

in the form of starches, while honey, jam, syrup and the

products of the Natal canefields provide it even more

directly in the form of sugar.

Three Kinds of Carbohydrates

1. SUGARS

These are the simplest carbohydrates and they are all

sweet and soluble in water.

Glucose occurs naturally in the blood of all living

animals and in fruit and plant juices. It is oddly

abundant in onions, unripe potatoes and sweet corn.

Fructose is the sweetest sugar and occurs naturally

in plant juices, fruits and especially honey.

Sucrose is cane or beet sugar, these being identical,

and occurs naturally in sweet fruits and in carrots and

other root vegetables.

Lactose is the sugar found in human and every other

kind of milk.

Maltose is the sugar formed from starch during the

germination of grain or the brewing of beer.

2. STARCH

Most of the carbohydrate in the food we eat is in the

form of starch. This is simply because while we store

food reserves in our bodies as fats, plants store their

food reserves as starch. More than half the solid

material in potatoes and in cereal grains is starch.

Unripe apples and bananas contain starch which changes

slowly into sugar as the fruit ripens.

When you heat starch it forms dextrin. This is what

happens when you toast bread. The only other place

you see dextrin is as the gum on postage stamps.

3. CELLULOSE

This is the tough stuff which makes up the skeleton

of vegetables and cereals and, indeed, all plants.

Death-watch beetles and ruminating cattle can get

energy from cellulose. We can’t. It is so insoluble that

it passes right through the body and its value lies in

the way in which it gives bulk to diet.

Related to cellulose is pectin, which has no food value

but allows jam to set. It is present in apples and other

fruits and in turnips and other roots.

How Much Carbohydrate?

The sugar you buy at the grocer’s is about the only

food for the family that consists of only one nutrient.

Most foods contain a mix-up of proteins, fats, carbo­

hydrates, minerals and vitamins— the Famous Five.

Sugar as you buy it is 100 per cent, sugar and nothing

else. So if you list foods in terms of how much carbo­

hydrate you get out of them, sugar heads the list easily.

C H I L D H O O D

It is followed, in this order, by white flour, syrup, oat­

meal, jam, raisins, dates, currants and white bread.

Weight for weight, white bread is about half carbo­

hydrate in the several forms in which the body can

use it.

Potatoes come next on the list with about one-

sixth of the cooked weight available for providing

energy. Then baked beans, apples, cherries, parsnips,

and all sorts of other fruits and vegetables. Less than

a tenth of the weight of beetroots and oranges is avail­

able as useful carbohydrate.

Points to Remember

At Breakfast

You need energy foods after the all-night fast. For

breakfast the best energy foods are cereals, fruit with

sugar, marmalade, honey and jam, with bread, which

has the same nutritive value whether you toast it or

not.

In the Sick Room

Glucose is not as sweet as cane-sugar (sucrose) so

you can take more of it in sweet fruit drinks. The

same amount of ordinary sugar, cane sugar, would taste

sickly.

Saccharin

Is 550 times as sweet as cane sugar and has no food

value whatsoever.

Bread and PotatoesWeight for weight you get three times as much

carbohydrate from white bread as from potatoes. So

if you’re bent on slimming cut down on bread much

more than potatoes.

Cooking Carbohydrates

Sugars don’t need cooking because all sugars are

easily digested.

Starches must be cooked. Raw starch resists the

human digestive juices and cannot be absorbed or

utilised by the body. So you have to cook potatoes,

flour and rice.

Cellulose seems to be softened to some extent by

cooking. You can see this best in the difference between

a raw cabbage and a cooked cabbage. There’s a change

in bulk and crispness. But if you overdo it the cellulose

is broken down too far and you end up with a soggy

dollop of dull greens. What happens is that soft

tissues fall away from the supporting cellulose frame­

work. But a really tough framework, as in stringy

French beans, stays tough after any amount of cooking.

Balance

You need carbohydrates and there is no fixed

minimum requirement. If you eat too much of them

you put on weight. If you don’t eat enough of them

you don’t get the best value out of the more expensvie

proteins and fat dishes.So keep a fair balance and make sure that every meal

for the whole family contains carbohydrates in several

forms.

Read Dr. Alan Porter s next article in this series and

you can learn more about feeding your family and also

How to Count Calories.

23J A N U A R Y , 1955

24 J A N U A R I E , 1955 K I N D E R J A R E

Little Thief! By JOHN BRANDON, M.D., D.P.M.

Stealing starts in childhood, but it is rare for a child who has a secure

and loving relationship with its parents

to grow up into a little thief. This is the keystone of prevention

Hardly any child fails at one time

or another to take something which

does not belong to him. If we

remember his strong desires and

needs and the fact that he has few

or no means of earning money, it is

rather surprising that he does not

steal more often.

The six-year-old frequently nicks

something which belongs to someone

else. His sense of ownership is still

weakly developed. He sees a pencil

he wants and takes it home, regard­

less of who owns it. He steals on

impulse, optimistically hoping that

he will escape discovery and its

consequences.

Some children steal with cunning.

Others do it in such a way that they

are certain to be found out. Some

steal once, others many times. The

article may be carefully chosen or

a child may take something for

which he can have no possible use.

A child’s physical needs may lead

directly to stealing. Abandoned

children steal clothes. The hungry

truant steals food. The diabetic

child steals sugar, and then perhaps

the diagnosis of diabetes may be made.

Children deprived of love and

understanding may help themselves

to things to compensate for what

they really need. John was a child

I knew, the son of a solicitor and

an actress. His parents lavished

gifts upon him. He lacked nothing

— except true mother and father

love. He had been brought up in

his well-to-do home by a succession

of nursemaids.

When he was eight, John began

to steal small coins from his mother,

who at first regarded the habit as

rather cute— until he stole some

pound notes from the wallet of a

guest who was staying in the house.

Ironically, John used the money to

buy presents for his mother and

father.

He was trying to buy the love

and affection that he unknowingly

lacked and desperately needed. For­

tunately, the parents accepted their

doctor’s diagnosis of his real

motives. He has not stolen since.

Children who steal repeatedly

often come from homes with a poor

standard of honesty. Many an old

lag has started his career by copying

Mum and Dad’s chronic disregard

for other people’s property.

Children who are over-indulged

by wealthy parents sometimes get

the notion that everything is theirs

for the asking. Soon they take with­

out asking. Sometimes they seek

excitement in theft.

Temptations differ. Jane came

from a very poor family. It was

her lot to inherit all her clothes from

an elder sister and pass them on to

a younger. She had no toys of her

own. She used the family hair­

brush, the family towel and the

family bed. She did not know the

pride of ownership. Nor how it

feels to have some cherished posses­

sion taken away. Little wonder

that she was caught red-handed

when she helped herself in a shop.

Every child guidance clinic is

familiar with children who steal to

buy friendship. Such children are

often handicapped by poor physique

or poor intelligence. With stolen

mor.ey, they try to bribe their way

to popularity.

Children who for any reason feel

insecure may seek relief from their

inner tension by some outward

aggressive act. As often as not this

takes the form of stealing. Then

guilt adds even more to their

anxiety and tension.

Sometimes stolen articles are

symbols of a child’s unconscious

wishes. I remember Mary who,

when she was nine, started to steal

lipsticks and cosmetics. She wanted

to feel grown-up and so secure.

The desire for possession may

overwhelm a child. Tom, for

instance, would pray every night for

a bicycle, but his mother told him

she could never afford to buy one.

So Tom fell back on day-dreaming.

He would imagine he had the money

and picture himself riding carefree

through the countryside. Then one

day, coming home from school, he

saw a glistening replica of his dream

against the wall. The temptation

was too much. He would just

borrow it for an hour. The hour

stretched into days. Tom’s dream

came to an end in a juvenile court.

Boys sometimes steal in answer

to a silly “ dare,” impelled by their

fear of being called a coward. A

gang of children may steal in the

spirit of adventure, their imagina­

tions stimulated perhaps by some

film.

Shoplifting is particularly com­

mon in adolescent girls. Their

brothers prefer to take a car for a

joy-ride. They are all bent on being

grown-up.

Children, like adults, sometimes

steal because of overwhelming

emotional conflicts, from jealousy,

vindictiveness, embitterment and

hatred.

C I I I L D H 0 0 D J A N U A R Y , 1955 25

Healing the desire to steal

Suppose young Jim steals a few

coppers from his mother’s purse?

What should his parents do?

In the first place, keep calm. In

the second place don’t, please don’t,

tell him he is a thief and can’t be

trusted. More than likely, he will

accept his bad name and live down

to it.

The time-honoured thrashing by

father is almost without exception

A few years ago, in

America, more than thirty

different tests of honesty were

given secretly to over 8,000

children from all walks of life.

They found, with few excep­

tions, that children who steal

are no more likely to cheat at

lessons or games than children

who do not steal.

The tests revealed that from

30 to 60 per cent, of children

would cheat at their school-

work — according to the cir­

cumstances. It would be in­

teresting to know the views of

experienced schoolteachers on

this finding by psychologists.

Different forms of dis­

honesty by no means went

together. A child who stole

was often perfectly honest in

other ways. A child who

cheated and lied would never

dream of stealing. These

experiments set many people

wondering. Is it wise to label

a child who steals as wholly

bad and dishonest and leave

it at that? Is the child who

steals and doesn’t cheat more,

or less, reprehensible than the

child who cheats but doesn’t

steal? Or are they both

expressing in different ways

some insecurity that began at

home? Some situation for

which their parents bear more

responsibility than they do?

unwise. It will not solve the imme­

diate problem and may well create

others.

Probably the best way to deal

with Jim is to explain that he has

made a mistake. The money was

not his and he should, and indeed

must, return it. A little explanation

of the family budget, where it comes

from and how the supply of

mother’s pennies is limited will help

him to understand.

Any punishment should fit the

individual child. To be made

publicly to take a toy back, or to

have the whole school witness his

disgrace, may be far too much of

an emotional shock for a nervous

child. It may be just the right

treatment for a hard-boiled lad.

Never forget that unduly harsh

punishment gives rise to resentment

and hostility. It may well sever

any bonds of loyalty between child

and parent.

Parents can best help by ensuring

that their own standards of honesty

are high. Make Jim proud of a

reputation for honesty and he will

be likely to try to live up to it.

Encourage his sense of property.

The too frequent abuse of public

property by adults is a sad example

to children.

Do not place too great a strain

on a child’s capacity to withstand

temptation. Adequate pocket money

should be his to spend as he wishes.

Avoid constant moralising by

pointing out the good and bad in

everything a child does. You will

either make him feel guilty and

insecure, or, more likely, he will

become so used to nagging that he

turns a deaf ear.

If a child steals repeatedly he

may require expert help. The

family doctor may sometimes ad­

vise a child guidance clinic. And

the doctor or the clinic may well

find the sort of situation that arose

with young John, poor Jane, or

nine-year-old Mary.

The secret

o f well fitting

clothes

is well fittin g

undies

u T ------------------------W w hether you buy

your clothes or make

them yourself,

you’ll always get

better results if

the foundation is right.

So choose your

undies from the

Truso range. They are

made by experts

from lovely materials,

they fit to perfection

and how they

stand up to

repeated washing!

You’ll be pleasantly surprised to find

hoiv inexpensive Truso undies are.

Ask to see them wherever you shop.

U N D E R W E A R

8816-1

26 J A N U A R I E , 1955 K I N D E R J A R E

B L UE R I B B O N F L O U R

isnow

E N T O L E T E R P R O T E C T E D

This is your assurance of absolute purity

Union Flour Mills, Ltd.JO H A N N ESB U R G

P.O. Box 393 Phone 33-6711

No more of those old Jokes about brides and “ burnt offer* lngs! ” The well-known Regulo heat control of the New World “ Eighteen-Forty ” Gas Cooker takes all the “ hit or miss ” element out of roasting and baking. Those dishes which family and guests find so deli­cious can be repeated endlessly with equal success.

* Reid Brothers (S.A.) Ltd.Gas Showroom

11/15 LOVEDAY STREET EXTENSION, JOHANNESBURG Box 802 Phone 34-2181

THE

NEW W O RLD

RADIATION GAS COOKERMakes cooking so

easy.

Visit our showroom and select your new model now!

a n d o n ly a 1/ - a j a ry e s 1 / -

EETWELSARDINE PASTE

F O R UNDIES, W OOLLENS, COTTONS

DISHES— HERE’S THE ANSWER

TO YOUR WISHES !

DON’T RUB just SOAK and RINSE

Every Bride a chef - by g a s

C H I L D H O O D J A N U A R Y , 1955 27

A MedleyThe feasting and parties are over now, yet January

for us South Africans is like September in Europe—

a time of harvests and plenty. So this month I have

given you a real medley of recipes; each one is not

at all related to the next— but if that fruit tree in your

backyard is still laden, and your tomato plants are

rich and beautiful with red globes, you will find some­

thing useful here. (And if not— buy the necessary

ingredients and try them just the same!)

BAKED PEACHES— A Pleasant Desert

Peel, cut in half, and remove stones from firm, juicy,

golden peaches. Fill each hollow with a little round

of butter (about teas.), 1 teas. Government sugar, a

sprinkling of lemon juice, a little cinnamon or nutmeg.

Place in baking dish, and add to bottom of dish 2 tbs.

water. Bake 20 minutes in moderate oven (350

degrees).

TOMATO CHUTNEY

Put in strong saucepan:

2 cups chopped seeded raisins

2 cups chopped green apples

1 cup minced onions

J cup salt

6 or little more medium-size tomatoes, peeled and

quartered

1 pint vinegar

1-J- lbs. Government sugar

2 ozs. preserved ginger

2 teas, dry mustard

^ teas, red pepper.

Cook slowly for about 3 hours—be careful not to let

it burn. Seal into jars.

GINGER W ATERM ELON PRESERV E

Remove the red flesh and the green peel from water­

melon rind. You need about 5 lbs. of peeled rind.

Cut it into strips, squares or balls. Soak for 12 hours

in cold water— keep the water cold. Drain. Boil rind

rapidly in boiling water to cover until it is tender, but

not too soft (about 10 minutes). Drain— but don’t

throw the water away. Combine 10 cups of the water

in which you boiled the rind with 10 cups sugar, and

boil for about i hour to heavy syrup. For last 10

minutes add: £ lb. ginger root, or 6 tbs. crystallised

or preserved chopped ginger, and 5 thinly-sliced lemons

(remove seeds).

Add rind, bring again to boiling point, put rind in

sterilised jars, continue boiling syrup until it is heavy,

cover rind with syrup and seal jars.

SALAD CANAILLE— For Serving with Cold Meat

on Hot Days

I ’ll give you the ingredients— you vary the quantity

according to your needs. The foundation of this salad

of Recipesby Sylvia Pringle

is plain, boiled rice (but see that it’s fluffy, not soggy!)

Add to it finely-chopped raw onion, pieces of banana,

tomatoes cut into quarters (leave the peel on) and

asparagus tips if you can get them. Add finely-chopped

celery, and dress the w'hole salad with thick sour cream.

INDIAN REL ISH

Chop very fine (or put through food chopper) :

12 green tomatoes

12 tart apples, peeled and cored

3 onions.

Boil:

5 cups vinegar

5 cups sugar

1 teaspoon red pepper

3 teaspoons ginger

1 teaspoon tumeric

1 teaspoon salt.

Add the chopped ingredients. Cook for \ hour. Pack

in jars and seal.

This is wonderful with curry. You can obtain

tumeric at Indian grocer shops, and you should get

some, for it is essential for making a good curry.

PEPPERS STUFFED W IT H MACARONI

(A Good Luncheon D ish)

Cook enough macaroni to make one cup. Cut a

slice from the top of six green peppers and carefully

scoop out seeds and membrane. Cook peppers in

boiling salted water for 5 minutes, drain. Mix together

one-third of a pound of grated cheddar cheese, 1 cup

cooked tomatoes (canned ones will do) and 1 cup bread­

crumbs, \ teas. Worcester sauce, J teas, salt, and the

cooked macaroni. Fill peppers with this mixture,

sprinkle grated cheese on top, and bake in moderate

oven (350 degrees) for 30 minutes. (Serves 6.)

S-M-O-O-T-Hand extra creamy

Here ’ s one essential food children will

take to withoui persuasion.The concentrated

goodness of milk and fresh butter go into famous Ice-Cream And Us purity is tory controlled too:

CHOCK FUl.L OF NOURISHMENT . . . AND

CHI I.D REN LOVE IT!

28 J A N U A R I E , 1955 K I N D E R J A R E

Home Truths about

TOOTHPASTESBy A lexander B. M acG reg or , m .a ., m .d ., f .d .s ., r .c.s .

How can my child avoid having decayed teeth?

What is the best sort of brush to use?

What is the best sort of toothpaste?

These are the questions parents ask.

Here are the facts.

The dental surgeon knows all these questions only too

well. Parents are bewildered by the startling claims

made for proprietary products in advertisements.

Baffled by the pseudo-scientific jargon, they turn to the

dental surgeon in the hope of finding some simple routine

which will preserve their children’s teeth.

Dental decay appears to be a disease of civilisation,

particularly connected with the kind of food we eat.

Even today such primitive races as the Australian

aboriginals or the Eskimos have relatively sound and

intact teeth. But when these same people come in

contact with modern civilisation and change from their

primitive diet, the percentage of decay in their teeth

increases rapidly.

Diet is important as a cause of dental decay. But to

exert any action on the teeth, particles of food must

hang around them and stagnate.

• PRO BABLE OFFENDERS

What are the types of foodstuffs most likely to do

this and to initiate the process of decay? It is now

generally agreed, though not conclusively proved, that

they are the starchy, floury and sugary foods— carbo­

hydrates.

It is unlikely on theoretical grounds that meat or fat

can be accused, and the Eskimos who live almost entirely

on these two types of food are singularly free from the

disease. Vegetables and fruits, apart from some cooked

root vegetables such as the potato, are unlikely to give

rise to trouble. In fact, their fibrous nature is of the

greatest help in cleaning the teeth naturally.

What conditions are likely to cause stagnation of

particles of this kind of food round the teeth? In

chewing, the teeth grind the food, which is mixed with

saliva and then swallowed. During this process the

tongue and the cheeks keep the food over the teeth while

it is chewed and control the movements of the food to

the back of the throat.

After the chewing and swallowing process the tongue

and cheeks play an important part in cleaning the teeth.

Their movements help to remove small particles of

food. People vary in sensitivity and awareness of these

particles.

In some people small particles of food may be found

lying in the fold between the cheek and the gum hours

after a meal. In others the smallest particle of food

is an annoyance and is dealt with promptly by a

searching tongue. Obviously the latter and more

fortunate group always show the cleanest mouths.

• VARIATIONS IN SALIVA

Much work has been done to see whether variations

in the type of saliva in different individuals play any

part in varying susceptibility to dental decay. These

studies have not produced any results that are strikingly

suggestive, but it is certain that the saliva plays an

important role, even if only mechanically, in helping

to wash away food particles.

The arrangement of the teeth in the dental arch is

also important, since crowded and abnormally placed

teeth are bound to lead to more nooks and crannies

where food particles can lodge.

Look next at the points where decay usually starts in

children’s teeth. The two main sites are the fissures or

infoldings of the enamel on the biting surfaces of the

molar and premolar teeth, and interstitially, that is,

between the teeth. The fissures on the biting surface of

the teeth are very fine and the spaces between the teeth

underneath the contact points are very difficult to get

into.

It is clear, therefore, that the two most frequent sites

for the start of dental decay in children are at the

same time very difficult to reach adequately with the

toothbrush. A lot of work has been done on the design

of toothbrushes but the essential fact remains. Although

they do assist in cleaning the teeth they cannot always

reach the vital places where decay is most likely to

start.

The truth of this can be shown simply by getting a

child to munch a biscuit containing coloured particles

such as carmine. If the spaces between the teeth are

explored and the contents withdrawn with a fine wire,

even after brushing the teeth, particles of the dyestuff

will be found.

Briefly, a toothbrush well used does help to clean your teeth, but it cannot guarantee freedom

from dental decay.

• ASSORTED TOOTHPASTES

Enormous sums of money are spent every year on

advertising different brands of toothpaste. Sweeping

claims are sometimes made and must not be accepted

too wholeheartedly. A toothpaste is, of course, a

C H I L D H O O D J A N U A R Y , 1955 29

mechanical aid to the cleaning and polishing of teeth

when used with a brush.

Usually it contains some soap or detergent in order

to lower the surface tension and so assist cleaning. Some

abrasive helps to polish the teeth, and there are flavour­

ing and colouring agents to make it look good and taste

good.

Some toothpastes also contain an antiseptic, but the

period of action of the antiseptic is relatively extremely

brief. Also the antiseptic can only be used in a strength

which cannot do harm to the delicate lining of the

mouth. So its practical value is bound to be extremely

small.

• SPECIAL INGREDIENTS

In addition to these usual constituents certain special

ingredients are sometimes added on the theory that they

may halt or delay the decay process. To take an

example, alkalis are sometimes included on the assump­

tion that if decay is due to acid produced by the fermen­

tation of carbohydrate food particles, the alkali will

neutralise it.

The first thing to remember here is that the saliva has

a most powerful buffering action. This means that it

can neutralise both acids and alkalis. In addition, the

flow of saliva quickly washes away materials in solution.

Acids will dissolve away the enamel of the teeth.

Vinegar and lemon juice are strongly acid, but the

enamel of our teeth is not normally attacked by acid

drinks because of this quick diluting and neutralising

action of the saliva.

The second point is the length of time for which a

toothpaste remains in contact with the teeth. If the

teeth are brushed twice a day for two minutes each

time, using a paste which is then spat out, the time for

which the ingredients of the paste are in direct contact

with the teeth before becoming rapidly diluted by the

saliva is only 1/360th part of the twenty-four hours.

This same defect of very transitory action applies not

only to alkalis in toothpaste but to all the special drugs

which are today incorporated into many dentifrices.

Fluorine.—The first of these special drugs is fluorine,

given in the form of fluorides. It has been known for

some time that people living in an area where there is

a high fluorine content in the drinking water tend to

have less dental decay than those living in areas where

the fluorine content is low.

Unfortunately, this is not an entirely clear-cut issue,

since it has been shown that fluorine appears to have a

delaying effect on the onset of decay rather than the

effect of stopping its occurrence. Excess of fluoride can

cause an ugly mottling of the teeth.

The evidence that fluoride salts applied locally to the

teeth is of benefit is, unhappily, not nearly so striking.

In certain experiments the teeth have been carefully

dried and the fluoride salt then applied directly. The

results have not been very convincing. So it is not very

likely that small amounts of fluoride salts in a tooth­

paste will help.

A m m on ium Ion .— This type of toothpaste is based

on work done in the United States. It was shown there

that a high ammonium ion content in the saliva caused

a reduction in the number of lactobacilli present. It is

only fair to state that these results have not been very

adequately confirmed outside the U.S.A.

It has been suggested that the lactobacilli are casual

organisms in decay, but this, however, has by no means

been proved. On this somewhat flimsy structure the

ammonium ion toothpaste has been built up.

Chlorophyll.— The last form of paste to be dealt

with is that of the most recent introduction, the paste

containing chlorophyll. Chlorophyll, the basis of the

green pigment in plant leaves, is the basis of life on

this planet. Its inclusion in a crude form in medicines

dates from very early days, and even now it floats up

again on a wave of enthusiasm.

Its inclusion in deodorants naturally suggested the

possibility of its incorporation in toothpaste. Unfor­

tunately again, the evidence that chlorophyll is likely

to have any valuable effect on decay or on gum troubles

is so small that its inclusion from this point of view is

scarcely likely to lead to any strikingly beneficial results.

• SUMMING UP

The length of time for which a dentifrice acts is so

short that any prolonged beneficial action is unlikely.

Antiseptics cannot be used in a strength at which they

are likely to do any good without risk of damage.

The evidence to justify the inclusion of certain special

ingredients is not sufficiently striking to make them

wholly acceptable, apart from the brief time of

application.

We are reduced, therefore, to the prim ary

function of a toothpaste or powder— that of

assisting in the cleaning of the teeth. This is all

a dentifrice can he expected to do.

A toothbrush used with paste or powder does not

represent the primary line of defence against dental

decay or gum troubles. It may be a useful aid, but

diet should form the main bastion. Unfortunately, these

days we have little roughage in our food that really

requires chewing.

We can at least ensure, however, that our children

finish their meals, particularly the last one at night, with

some form of vegetable or fruit so that the fibres crushed

down and around the teeth clean them mechanically.

According to the time of year apples, oranges, lettuce,

raw carrot and the like can all be used in this way.

Above all, encourage your children to use their jaws

and chew their food. It is not only the teeth them­

selves that have to be considered but also the gums.

Many of the troubles that arise with the gum tissues in

later life are due to their having become soft owing to

lack of exercise.

Choose a toothpaste or a powder because you

like its flavour and the sensation of freshness. It

will help to clean your teeth. But do not expect

it to preserve your teeth from decay. It will not.

m

EXPERTSUGARING THE PILL

Q. It appears to me that doctors

do not concern themselves suffi­

ciently on the matter of the presen­

tation of medicine for children.

Would it not be possible to make

the dose more palatable and attrac­

tive? It is so often very difficult

for a mother to get medicine and

pills taken when they are nasty to

the sight or taste. A little disguising

by some added flavour or colour

may make a great difference. Child­

ren are often expected to swallow

stuff which is nauseous to grown­

ups, and jam or some such addition

appears to make little difference to

the mother s difficulty.

A. Doctors who order medicines,

the pharmacists who in most cases

nowadays actually make up and

dispense the medicines, and the

chemists of the big drug firms, do

in fact spend a great deal of time

and thought in attempting to make

their medicines palatable.

In some instances they have been

too successful. There have been a

number of cases of children eating

a large quantity of pills because

they looked nice and tasted sweet.

Some of these children have been

made very ill indeed, and a few have

died tragically, as a result.

It is one of the first laws of medi­

cine that the doctor should not risk

harming his patient in the attempt

to cure him. Since most medicines

are harmful in excess it is perhaps

better that they should be uninterest­

ing in taste or even a little un­

pleasant. That is one reason, and a

very strong one, why pills and

medicines should not be too attrac­

tive.

Many of the drugs which go to

make up medicines have a taste, or

an acidity or saltness, which cannot

well be combined with anything

pleasant. So the next best thing is

to mask or hide this taste by some­

thing with a strong and less un­

pleasant llavour. It may need a

great deal of skill and time to make

30

ADVICEsome medicines really palatable and

so they will inevitably be more

costly. That is why some of the

“ proprietary ” medicines sold by

the big firms are both nicer and

more expensive than your doctor’s

or the hospital’s prescription. There

are some drugs, however, new f?s

well as old, which are so bitter and

unpleasant that they are best

swallowed inside a protective cap­

sule. These capsules look nice and

they really are quite tasteless.

If you are a small child, or one

of those people who can’t swallow

big pills, then apart from these

special instances you have just got

to take your medicine as it comes

and hope for a spoonful of jam

afterwards. None of this is much

comfort to the mother faced with an

irritable child and a spoonful of

mixture she herself can hardly

swallow. But in hospital very few

children refuse their medicine when

the nurse gives it them, and even

those who do so at first soon get

used to it.

This is because they are given it

in a businesslike way, with an

authority they respect, yet with

kindness and the promise of jam or

a sweet afterwards which they know

they will get. Many mothers allow

their own distaste for the medicine

or pill to be seen by the child, and

perhaps they are even overheard to

say that they would never take the

disgusting stuff— so of course the

child refuses to take it. Some go

to the other extreme and cause

trouble by deceiving their infant

into thinking it tastes lovely— until

he tries it. Bigger and better bribes

never work, especially ones to be

fulfilled in the future instead of

straight away. Stick to jam or a

sweet as soon as the pill is swal­

lowed, and that is all the payment

there should be.

It is rarely that anything can be

done to help any liquid medicine

down, but if you are lucky enough

to have a refrigerator you will find

J A N U A R I E , 1955

that most of the unpleasant ones

taste less bad if they are kept in the

refrigerator and given really cold.

To sum up. it is not wise to make

some medicines attractive to child-

Vren, and many cannot be made

pleasant. That being so, if the

medicine is essential, the mother just

has to be firm about it and follow

it up with something nice. But if

it is not absolutely necessary and

the child makes a fearful fuss, it

may be better not to attempt to give

it at all.

MEEKNESS AT TW O

Q. I am rather worried about my

small son who is just two years old.

I find that when visiting friends and

relations he is quite friendly and

playful among grown-ups, but if

there happens to be only one child

about, of any age, my boy seems

to shrink away from him or her and

will not leave his father s side.

Please do not advise me to let

him mix with children of his age

as, unfortunately, there are no

children in the house and none

among our near relations. Can you

suggest some way to make him stand

on his own feet more?

I should also welcome your advice

as to how I can break him of his

meekness when other children take

away his favourite toys. He is

terribly upset when this happens

but he makes no attempt himself to

get 'them back!

A. Perhaps you are asking too

much of your two-year-old, who can

have no other children of his own

age to mix with. To him a com­

panion of, say, four years old must

seem elderly, formidable, and not

to be challenged. If older children

take his toys he will obviously be

outclassed in a fight, so, being a

sensible young man, he accepts what

he can’t prevent. It may be that he

hopes secretly that his father or

mother will see justice done by

retrieving the snatched object, since

their strength permits this, as his

does not.

He will stand on his own feet

later if at the present stage he is

given respect, and allowed to work

K I N D E R J A R E

C H I L D H O O D J A N U A R Y , 1955 31

Readers'

Children

out his own ideas, and, when oppor­

tunity offers, to make friends with

any children of his own age-group

in the neighbourhood. There is no

great hurry about this, for he is

not yet at an age which is naturally

sociable, but he should be given the

chance when he seems to want it.

The fact that there are no children

of his age in the house or among

your near relatives does not seem

to preclude opportunities of finding

suitable friends outside this small

circle.

To “ break him of his meekness ”

Bounds an alarming process which

would be likely to increase the

timidity of your little boy. There

are worse things than being meek.

And one can never cure fear by

being frightening. If you can make

your small son increasingly sure cf

your love and protection, he will

develop confidence in himself as

well.

These three children— two sisters and a brother— live in Graaff-Reinet.

On the left is Malcolm, aged three, holding his baby sister Rosemary, who is

three months. Malcolm is interested chiefly in the mechanical side of farming

— the tractors, trucks and implements.

The shy-looking lass on the right is Sandra, who is five. She is very

fond of animals, and is holding one of her furry kittens. She looks as soft

and playful as a kitten herself, doesn’t she?

HAND KNITTING MACHINENOW YO U CAN MAKE M ONEY AT H OM E—

IN Y O U R SPARE T IM E !

The ideal machine for home knitting, for your family or for profit!PR IC E - - £26 complete

YOU CAN PAY AS YOU EARN! - - - EASY TERMS!

RECORD knits 140 stitches in a moment.

RECORD knits perfect hand knitting, stocking, garterstitch, fairisle.

RECORD knits all wools, any ply.

RECORD saves wool lip to 30%.

RECORD knits anything you can knit on ordinary needles, but up to several thousand stitches a minute.

RECORD can be mastered by anyone in a few hours.

Write to: RECORD HAND KNITTING MACHINES Bedolu House, Corner Main and Troye Streets

Johannesburg Phone 22-4048Please send me particulars of RECORD HAND KNITTING

MACHINES.

NAME ..................................................................................................

ADDRESS ..........................................................................................

32 J A N U A R I E , 1955 K I N D E R J A R E

Keep Your

Children

HEALTHYand

CLEAN★

Insist that your bath and wash-basin in white or colour is made in South Africa

by

CARRON COMPANY (South Africa) Limited

★

WORKS:

Union Junction - Germiston

i

O C E A N G O L DANTI - A N A EM IA TABLETS

• %

FOR APPET ITE AND RICH RED BLOOD Made from Fresh Fish Livers

by

VITAMIN O ILS LIMITEDP.O. Box 1628 - CAPETOW N

Orange KwenchTHE NATURAL ORANGE DRINK

for CHILDRENContains Energy Giving Glucose

•

B A S H E W B R O S . ( P T Y . ) L T D .CAPE TOWN

WASHING MACHINE SALES AND SERVICE

We repair all makes and types of washing machines.If you have an old model for which spares are not available, we can supply or make those spares for your

machine.

ALL W O R K GUARANTEED

H IL L R R O W ENGINEERING W O RK S

58b, KOTZE STREET,

H IL L R R O W , JOHANNESRURG.

PHONE 44-6326

“ W e cater to little folk who ain’t house broke”

NAPKIN SERVICE (PTY.) LTD.

P.O. Box 60, BRAM LEY, JOHANNESBURG12th Road, Kew Township

Telephones: 40-1515 40-2319

C H I L D H O O D J A N U A R Y , 1955 33

My Son Patrick ( ] )

FATHERSWe asked Eve v. d. Byl, writer of the lively articles “ Patrick die Proefkonyn,” to

write us a new series for 1955. Here is the first of her articles about her son Patrick,

and his brother Sean.

Let’s talk about fathers and their place in a baby’s

scheme of things. If they have a place in that tiny orbit.

Personally I think that fathers really only come into

their own when the baby is becoming a child, toughen­

ing up a bit and wanting a little horseplay. I just can’t

feel that the tiny baby attaches as much importance to

the horny hand that rubs its head as it does to the soft

one that rubs its back, and it obviously derives less

comfort from the loud voice which barks suddenly into

its face than from the tender one which murmurs sweet

nothings in its neck. The baby doesn’t notice his

father because he contributes so little to his physical

comfort, but the toddler— he is more worldly and just

beginning to appreciate a little manly stuff.

My son Patrick sometimes distresses his father by

seeming to show a maternal favouritism, but mother

makes the best of his affection, knowing too well that

when the time comes for bows and arrows and

kites to be made and horrible shutes negotiated,

she is going to take a very back seat— probably baking

lots of cakes— while father hurls himself into the place

of honour in an ecstatic second boyhood.

A father can be a tower a strength in the real crises

of a baby’s life, when illness or accident makes mother

think the end of the world has come. But in little

everyday upsets when mother keeps calm father abso­

lutely loses his head.

I was pretty irritated by Patrick’s perpetual crying

and also got very tired, but it was worse for his father,

Paddy— his entire nervous system was upset. Even now

he’ll stagger up in the night, blinded with sleep, and

make towards the noise with no set purpose in his

mind but to stop it. While I drag myself out of bed

calculating what will be needed before going to the

cotside. Dry nappies, maybe glycerine for his gums, or

just a drink of water. Father’s only instinct is to put

an end to the shouting at once, somehow, anyhow—■

mine is for a more permanent peace all round. But

generally when I arrive on the scene all the lights are

on and a good time being had by all, tearing up news­

papers or rattling things in tins and generally behaving

in no way conducive to sleep. But of course it isn’t

wise to say so— never discourage them from getting up at night even if they don’t do the right thing. And

it is also well worth your while to train them up to

bathing, dressing and feeding procedures though the

results may make your hair stand on end.

Paddy, being a good father, does all these things—

when pressed. The bath is filled so that it comes up to

Patrick’s neck and the depth and his own buoyancy

make him flounder and slither and occasionally become

totally submerged while father is completely oblivious

of his danger, happily soaping his hands and blowing

enormous bubbles which burst in the baby’s face. Then

after about twenty minutes of mutual fun (with the

handshower and the duck and the face cloth mother

comes along to do the actual washing and drying because

that hasn’t been thought about yet. Then comes

dressing. It’s a failing of fathers, it seems, to put things

on back to front and possibly inside out as well. If

they are left to select the clothes themselves, from a

fairly comprehensive wardrobe, they invariably dig out

an odd assortment of the very oldest rags that have

been pushed to the background and not used for ages,

and they tie and pin these on somehow so that the

result looks like a tiny surprised scarecrow.

Breakfast is the next thing. It is definitely wiser 1o

put this ready if you are leaving them to it, but even

then it’s not foolproof. They will think of little indi­

gestible touches to liven it up, forget to use a bib, and

when you return there is a full, hiccoughing baby with

face and shirt covered with cereal and egg and a mess

in the kitchen that would suggest the remains of a

Roman orgy.

But Patrick very nearly had an end of all orgies

recently, because his father decided that overeating was

the cause of his not walking. I told him that lots of

babies didn’t walk till they were fourteen months old

and Patrick is still only thirteen months. But he said

no— it’s obvious— every time he tries to stand up he

topples over from sheer weight of tummy and he must

go on a strict diet till he walks. I couldn’t persuade

him that anything that is longer on top than at the

bottom is likely to bend over a bit and that anyway he

sometimes falls backwards too and so it’s only a mattei'

of getting his balance.

But I couldn’t save my baby from his impending diet,

because father was worried and firm. He’ll never walk

and lie’ll grow up into a great Billy Bunter with legs

(Continued on page 41)

34 J A N U A R I E , 1955 K I N D E R J A R E

FELTCRAFT — by Penelope

A BASUTO HUT TEA COSYThis month we show you how to make a novel tea-cosy,

which will make an ideal gift for mother or for one of

your favourite aunts or friends. It is very simple to

make, and if you follow the instructions step by step

you should have no difficulty in making an article which

has a really professional finish. The pattern is designed

for a normal sized family teapot which holds from six

to nine cups of tea.

You will need two pieces of terra-cotta-coloured felt,

7 inches by 13£ inches in size, two pieces of straw-

coloured felt, size 14J inches by 5 inches, two pieces of

sky-blue felt, 2 inches square, one piece of dark brown

felt, 2| inches by 2 inches, and two 1-inch squares of

black felt.

Cut the pattern of the thatched roof out from the

opposite page. Fold each piece of straw-coloured felt

in half along the long side and place the line of the

centre fold of the pattern on the fold of the material,

pin to position and cut carefully round the pattern,

marking the stitching line with pins or chalk. Now use

a pair of sharp scissors and cut a fringe to the line thus

marked (the cuts should be about ^ inch apart).

Mark the centre of each piece of terra-cotta felt on

one of the long sides. Place the fringe line of the roof

parallel with the edge of the terra-cotta piece and £ inch

from the edge, matching the centres. Pin securely in

position. If you place your pins as shown in the diagram

you will be able to machine stitch across them without

removing the pins. If you have no machine, back stitch

through both thicknesses of felt with small stitches the

same colour as the “ thatching.” Join the other sides

in the same way.

Now place the two sides together with right sides

facing and fold back the roof extension so that you can

machine stitch the side walls together, taking up -J inch

seams. Turn to the right side and flatten out. Stitch

the two roof pieces together on the right side, taking

^ inch seams.

Now cut out the pattern for the windows. Place this

on the blue felt and cut away the centre very carefully.

The piece of black felt should fit neatly into the cut-away

section. Try this to see if you have cut correctly before

you go on to the next step. If the two pieces do not

fit neatly, cut them out again with more care, for they

must fit perfectly to give the required effect.

Stem stitch the diagonal line with black embroidery

silk, or if you prefer you can draw the line in carefully

with black crayon. Make marks two ^ inches from the

fringed edge and the bottom edge and 2 inches from

the side seams. This marks the position for the black

inner window. Use a strong glue and apply it carefully

to the back of the black piece of felt, taking care that

there is not too much glue near the edge. Place the

inner window in position and hold it securely until set.

Now take the outside window section and place it in

position in the same way; this should give the effect of

the window being “ set back ” in perspective. Repeat

with the other window.

Now mark the centre of the door lengthwise and the

centre of the wall and secure the door in position, centres

matching, in the same way as you did the windows.

Complete the door wdth an attractive button as a door­

handle. If you wish you can treat the other side of the

cosy in the same way, but this is not at all necessary.

Although you will find this quite effective for keeping

the teapot hot, many people like to have a padded

interlining. This is very easily made.

Place the completed cosy on a piece of plain paper

and pencil lightly round the edges. Taper away the roof

A R T I C R A F T Sfor ARTS and CRAFTS

★FELT in 50 D IFFERENT SHADES Transfers for Felt Pictures, Toys, etc.

★Stockists of Materials for all different . . HOME HOBBIES and CRAFTS . .

★HIS MAJESTY’S BUILDINGS, 22a, Joubert Street

and 1 ROYAL ARCADE, JOHANNESBURG

Mail Orders to Box 109 Phone 33-8551

The Oil of The Avocado Pear

is a wonderful skin food. Its rich healing properties s m o o t h , soothe and beautify hands and complex­ions. A truly amazing healer.

V ITA M IN

AVOCADO CREAM and HAND LOTION

Je rm a cM ttTrade Enquiries:

P.O. Box 726, Johannesburg

X S 0 3 W31 0 3 i3 T d W C O

»om

o2

OocOD

3t>Hm»

j3 q 4 » 6 o ^ s u o i p a s fo o j

p u o ||om 6uip|ot| s u y

r*cH

H$O

nmu»

3Ul| Slip uo

S||OM o ; ip*j}$ 3uiq?o^

d o o a

a 3 H 0 1 V H l

:□- —I

:□ — i4- - j '-I

’__i__

3u;| siip o; »6uuj

(swaid om* ;rv)-)MOQ N IM

A V M V

i n o

s*

/ N\

(uoioja »po|gIP . IM 9U I| M O J p 4 0 )

S J d lM O Q U I 5J50|g

m i* 404149 ui»4$

0 M| 4 0 9

cnod 3blN30

■s Bp jo jsapjoa aq}

UO UdA8 B3} JO dno JOq i[JBai B ainSUa pUB apBUI 3ABlj

no A Asoa aq; ojui AjSnus }y mou jjiav Suiuij pappBd siqj^

•saSpa joo.i puB jjbm aqi uo aaqiaSo} uiaqj qajps diqM

pus jaipaSoi saoaid pappBd omi aqi aoBU -Abav auiBS

aqi ui jaqiaSo} §utui[ aqi jo saoaid omj §uiuiBuia.t aijj

ip jqg 'uiouoq aqi ssoiob qoijis auiqoBiu puB .laqiaSoi

saSpa aqi spBj, -saSpa uioiioq aq] uo s3uiujni qoui f

dn um j puB [oom uohoo aqi jjasuj -sureas aq; qjoouis

puB }no-apisui uinj^ •sSuiu.ini qoui \ Suopi puB ‘aaJj

aSpa uiojjoq aqi SuiABaj ‘saSpa jooj puB {|bm aqi punoi

auiqoBui puB laqiaSoi Suiuij aqi jo saoaid oav) aoBU

•punoi j|B ja[[Buis qoui f joom

uoqoa jo saaaid omj pue auuoiajo pajnojoa A jiq Su q io

ooipo ui adsqs stqj saaaid anoj ino jn[) 'IJBav aqi jo

doj aqi uiojj ojb snonujiuoo b si a jaq i ibiji os uoisuajxa

SE S S 6 I ‘ A H V H N V f Q O O H G T I H D

36 T A N U A R I E , 19 5 5 K I N D E R J A R E

’n Goeie dag begin met

’n Goeie Ontbyt(Opgestel deur mej. R. Oosthuizen, Departement van Voeding, Pretoria)

Kan u kind ’n goeie dag begin deur haastig ’n toe-

broodjie met ’n koppie koffie af te sluk? Of wat baat

dit om ’n aantreklike ontbyt op te dis en u kind moet

dit oorhaastig nuttig— ’n groot gedeelte op die bord

laat agterbly om daardeur betyds by die skool te kom?

Ontbyt, die eerste maaltyd van die dag geniet vandag

meer aandag van deskundiges as ooit te vore. Die

redes daarvoor is ooglopend— eerstens die oorhaastige

lewe en die gevolglike verwaarlosing van hierdie eerste

maaltyd van die dag en tweedens die belangrikheid van

die ontbyt vir goeie voeding.

Die ontbyt moet voedsaam wees en in ’n rustige

almosfeer genultig word.

Terwyl die liggaam gedurende die nag ontspan gaan

verskeie ander liggaamsprosesse nog onverstoord voort,

byvoorbeeld die hart klop en die longe haal voortdurend

asem. Hierdie liggaamsprosesse verbruik energie,

alhoewel dit maar ongeveer ’n vyfde van die totale

energiebehoefte is. Die totale kalorieverbruik van

kinders van 4-6 jaar is 1,600 kaloriee en vir kinders

van 7-9 jaar is dit 2,000 kaloriee. Die vasperiode tussen

die aand- en oggendetes is baie langer as tussen enige

ander twee etes van die dag, vir die jong kind is dit

ongeveer dertien uur lank en hierdie rusperiode is net so

noodsaaklik vir die ingewande as vir die res van die

liggaam.

Wanneer die nuwe dag begin, verhoog die bedrywig-

hede egter die energieverbruik. Sonder ontbyt, om

dan aan die hoer kaloriebehoefte te voorsien, word die

liggaam geforseer om van opgebergde voorrade te

gebruik. Die neiging dus om ontbyt deur oorhaastig-

heid of nalatigheid af te skeep kan alleen ’n negatiewe

uitwerking op die gesondheid en werkvermoe he. Sonder

ontbyt word die kind gou lusteloos, kry hoofpyn, voel

moeg en sy algemene weerstandsvermoe verswak. Onder

sulke omstandighe.de kan dit van geen kind verwag word

om hoog te presteer en sy werk doeltreffend to verrig

nie— nie op die sportveld of op skool nie. ’n Goeie

ontbyt gee dus die pas aan vir die bedrywighede van die

res van die dag. Daarom word daar aan hierdie aspek

van die jong kind se lewenswyse soveel aandag geskenk.

’n Goeie ontbyt voorsien die liggaam nie net van

kaloriee nie, maar van al die ander voedingstowwe wat

belangrik is vir ’n gesonde, sterk-geboude liggaam—-

voedingstowwe soos proteiene, minerale soute en vita-

mine wat veral belangrik is vir die jong groeiende

kind. Vir die beste resultate, uit ’n voedingsoogpunt

beskou, behoort ontbyt nie alleen ’n kwart tot ’n derde

van die daaglikse kaloriebehoefte te voorsien nie, maar

ook ’n kwart tot ’n derde van die voedingstowwe soos,

proteiene, minerale soute en vitamine. Op hierdie

manier word die voedselinname min of meer eweredig

oor die drie maaltye van die dag versprei.

Die volgende voedselplan kan as leidraad dien vir n

gesonde ontbyt en verder uitgebou word as verskeiden-

heid verlang word. Hierdie spyskaart sluit in :

’n Goeie porsie van vars vrilgte wat ryk is aan

vitamien C, ’n growwe graansoort en/of verrykte brood,

Melk in een of ander vorm.

Die ouer kind wat meer aktief is, sal waarskynlik

ook nog ’n eier vir ontbyt geniet.

In die eerste plek word daar in hierdie voedselplan

voorsiening gemaak vir vrugte. Dit prikkel die eetlus

en die vloei van spysverteringsappe, en die maag is

dan gereed om die voedsel te ontvang en dit verteer

beter. As bron van vitamien C is vars vrugte veral

belangrik omdat hierdie vitamien deur hitte en stoor

vernietig word. In die liggaam word vitamien C ook

net in beperkte hoeveelhede gestoor. Dit is dus raad-

saam om met ontbyt, waar die liggaam vir ’n lang

periode geen voedsel ontvang het nie, vrugte te bedient

Die rykste bronne van vitamien C in ons land is

koejawels, papajas, sitrusvrugte soos lemoene, pomelo’s

en ook tamaties in enige vorm. As ander vrugte volop

en in seisoen is kan dit hierdie vrugte vervang, maar

die vitamien C gehalte is nie so hoog nie en moet daar

in verhouding meer van hulle geeet word. Wat die

kalorieinhoud aanbetref bevat ’n porsie vrugte gemiddeld

70-80 kaloriee.

Die volgende gereg op die voedselplan is ontbytgrane

met melk en brood. Ingeval van kinders word die

bediening van ontbytgrane aanbeveel veral omdat dit ’n

manier is om die melkinname van die kind te verhoog.

Kinders wat nie graag melk as sulks drink nie, neem

dit gewoonlik sonder teestribbeling oor die pap. Indien

die kind die melk nog weier kan dit versteek word in

die ontbytgraan deur in plaas van water, melk te gebruik

om dit in te kook. Kinders moet 1J tot 1 \ pinte melk

per dag kry, Brood kan die ontbytgraan vervang mits

’n glas melk by ontbyt gedrink word. Een glas melk

voorsien 160 kaloriee.

As graansoort vir pap kan mieliemeel, kafferkoring

C H I L D H O O D J A N U A R Y , 1955 37

en hawermeel mekaar afwissel. Laasgenoemde twee

graansoorte bevat meer van die graankorrel as mielie-

meel en is daarom ’n beter bron van die belangrike

voedingstowwe soos proteiene, kalsium, yster en die

B-vitamine wat in die semel en kiem van die graan­

korrel teenwoordig is. Die baie wit, verfynde mielie-

meel beboort egter nooit gebruik te word nie. Graan­

soorte is in die eerste plek ’n bron van stysel wat energie

aan die liggaam verskaf maar in die natuurlike vorm

bevat dit ook belangrike voedingstowwe wat tot ’n groot

mate verlore gaan of verwyder word in die sifproses.

Die growwe graansoorte word dus aanbeveel in plaas

van die baie verfynde of kommersieel voorbereide

produkte.

Dieselfde argument geld ook vir bruinbrood en wit-

brood. Die verrykingsmengsel bestaande uit melk-

poeiers, grondboontjiemeel, kalsium en plantevet wat

by bruinbrood gevoeg word, verhoog die voedings-

waarde daarvan nog meer. Die voedingswaarde en

smaak van ontbytgrane kan ook verhoog word as

rosyntjies, dadels of ander droevrugte saam met die pap

bedien word. Die kaloriebydrae van een sny growwe

brood is van 60-70 kaloriee terwyl ’n matige porsie pap

150 kaloriee sal voorsien.

’n Woordjie van waarskuwing teen die gebruik van

te veel suiker oor pap, is miskien nodig. ’n Dik laag

suiker bederf nie alleen die fyn geur van die graansoorte

nie, maar hou ook ander nadele in. Die rol van suiker

om tandverrotting in die hand te werk, is welbekend.

Suiker bederf ook die eetlus, dikwels tenkoste van ander

belankriker voedselsoorte. Suiker is ’n baie eensydige

voedsel omdat dit net kaloriee verskaf en mag dus nie

ander voedselsoorte vervang nie.

Die omgewing waarin die ontbyt genuttig word is

baie belangrik. Genoeg tyd bv. 10-15 minute of langer

moet toegelaat word om ’n rustige maaltyd te geniet.

’n Gejaagde gevoel het ’n neiging om die eetlus te

verminder. ’n Afgeskeepte ontbyt is gewoonlik klein

en eensydig, en die eentonigheid daarvan het beslis geen

voordelige uitwerking nie. Die spysverteringsappe vloei

op die beste as die ete rustig is en die kos geniet word.

Al hierdie nadelige gevolge kan vermy word as die hele

huisgesin betyds opstaan om genoeg tyd en aandag aan

die bereiding, opdis en nuttiging van die ontbyt te

bestee. Die ouers moet vir die kind ’n voorbeeld wees

in die manier waarop hy sy ontbyt moet eet.

Statistieke toon dat amper 50% van die skoolkinders

geen ontbyt of ’n baie swak ontbyt geniet. Die gejaagd-

heid het ’n verwarrende uitwerking op die kind en die

ontbyt, word dan deur hom beskou as ’n onaangename,

vervelige item op sy daaglikse program, wat so gou as

moontlik afgehandel behoort te word. In werklikheid is

dit een van die belangrikste maaltye van die dag. Eet-

gewoontes wat in die vroeere kinderjare aangekweek is,

bly dikwels dwarsdeur die lewe en dit is ook om hierdie

rede belangrik dat ’n goeie fondament reeds in die

kinderjare gele moet word.

Gee aan u kind ’n grondslag van gesonde eetgewoontes

en begin die dag met ’n goeie ontbyt.

W a

There's a Queen Slide Fastener for every fastening need. Whatever your require­ments, Queens will give you the last word in efficient fasteners at lowest cost. Queen Fasteners mean a more competi­tive garment, new sales appeal, and de­lighted customers. Remember, Queens were the first makers in South Africa of "SEPARATO RS” (separable slide fast­eners).

—EVERY FASTENER GUARANTEED—OVER 50 DIFFERENT SHADES TO ALL LENGTHS SPECIAL SHADES ON REQUEST.

W rite for shade ca rd an d p r ice lists.

FASTENERSS.A. (PTY.) LTD.

29 MARKET STREET, BOKSBUR&

•HONE: 52-1846 TELEGRAMS; "QUEENSLIDE” BOKSBURG.

38 J A N U A R I E , 1955 K I N D E R J A R E

Sponsored by Telephone 22-4356 P.O. Box 5924, Johannesburg

ELECTROLUX CENTRAL GLASS WORKS(PROPRIETARY) LIMITED

PA RAFF IN and/or ELECTRIC REFRIGERATORS •S ILEN T V A CUUM CLEANERS SELF W A X IN G FLOOR POLISHERS General Class Merchantsand LIQ U ID POLISHES •

★Specialising in

AUTO CLASS REPLACEM EN TS - TABLE TOPSP.O. BOX 3657 - JOHANNESBURG AND M IRRO RS OF A LL TYPES

Branches and Agents throughout the Union of S.A. •

8 DELVERS STREETand Rhodesia JOHANNESBURG TRANSVAAL

Q U IC K FRO ZEN FILLETS OF H A KE

EASILY DIGESTIBLE - AN IDEAL FOOD FOR CROWING CHILDREN

Enquiries:

I r v i n & J o h n s o nLimited

P.O. BOX 1628 - - CAPE TOWN

H. Lewinberg (Pty.) Ltd.INCORPORATING HI-ART WOODCARVING8 BESSEMER ROAD, HERIOTDALE, JOHANNESBURG

Tel. Add.: “ Achelberg ”

Box 98, Cleveland Phone 25-5334

CASE TR A CTO R S andPO W ER Farm Machinery

I L L I N G S ( PTY. ) LTD.95 PINE STREET, DURBAN

and 4 COMMISSIONER STREET, BETHLEHEM

Phone 22-6433 P.O. Box 6964w. b G. DALGLEISHSIGHT TESTING AND DISPENSING

OPTICIANS

FANORA HOUSE (First Floor),

COR. RISSIK AND KERK STREETS, JOHANNESBURG

(Entronce Rissik Street)

Phone

FOTHERINGHAM'Sfor

W edding Cakes, Birthday Cakes‘ Home-Style ’ Baking for Special Occasions

2 5 - 2 1 7 1

Shop and Save at

WOOLWORTHSBranches throughout the Union

•

Head Office

36-46, Corporation Street, Cape Town

C H I L D H O O D J A N U A R Y , 1955 39

Beauty and Health

SUMMER HAIR CAREBy Vero n ic a Lu c ey Co n ley

Assistant Secretary of the American Medical Association s Committee on Cosmetics

The main difference about routine hair care in summer-time is that there must be more of it.

In summer (lie atmosphere is usually more humid

and we perspire more. Dust, grime and loose dandruff

cling more readily and more tenaciously. This calls

for more frequent brushing, shampooing and setting.

Beauty routines can be carried out with a minimum

of time and effort if the hair is cut and shaped to suit

your hair style. Some misconceptions seem to exist in

regard to hair-shaping. When done correctly, the

original hair length is not necessarily altered. Rather

the hair is tapered to conform smoothly to the contour

of the head and to remove excessive bulk. This is done

by cutting a series of hair layers of graduated lengths,

blending into one another so closely that the illusion of

overall length is maintained. Shaping serves as the

basic structure for a hair style, so the set is likely to

stay in longer.

While hair-shaping is a job for a professional hair­

dresser, daily brushing depends on your own conscience.

Brushing helps keep the hair and scalp clean by

loosening and removing dust, grime and dead cells. It

smooths your hair and gives it that burnished look.

Brush whenever you want your hair to look its best—

in the morning, the evening, or in between. Aim at a

minimum of 100 strokes.

Daily brushing is a supplement to regular shampoos.

Dermatologists tell us that we can wash our hair as

often as necessary.

Two K inds of Shampoo

Many women ask “ What shampoo is best for my

hair? ” It may be helpful if, for practical purposes,

we group shampoos in two classes— soapy and soapless.

Most of us are familiar with soap shampoos. Before

the war we used them almost exclusively. In soft or

softened water they foam abundantly, are excellent

cleansers, and leave the hair nicely manageable. Most

of them contain coconut oil because it gives to soap

incomparable lathering properties. While this oil has

been reported to be an irritant, many present-day soap

shampoos include inocuous oils that are claimed to offset

the slight irritating quality of the coconut oil.

In hard water areas some difficulty with soap is

experienced sooner or later. The chemical reaction

between soap and the calcium and magnesium salts in

hard water leaves a precipitate insoluble in water. It

is this which leaves the tide-mark in the bath. When

this precipitate appears on our hair, leaving it difficult

to manage, we use vinegar or lemon juice to rinse it

out. It is understandable, therefore, that when soapless

shampoos were introduced they were accepted whole­

heartedly in certain areas.

At first, some were such efficient cleansers that they

removed not only dirt but a very high percentage of the

natural oils. This was splendid for too oily hair, but

not for ordinary hair. Recognising this, the manufac­

turers reduced the cleansing efficiency by adding lanolin

or some other fat. This fact is often noted on the labels.

Soapless shampoos enjoy tremendous popularity in both

cream and liquid forms. Generally speaking, the cream

forms are chosen by those with dry hair, the liquid by

those with hair which tends to be oily.

Points to Remember

How you shampoo your hair will, to a large extent,

determine its cleanliness and attractiveness. Preparation

consists of massaging your scalp with your finger-tips

to detach the loose dandruff and to stimulate circulation.

Then brush the hair thoroughly, being certain to remove

snarls and tangles. It is a good practice at this point

to wash your comb and brush. By the time your

shampoo has been completed, they will be dry and ready

for use.

Some of us prefer to wash our hair under a shower,

others in the bathroom basin. If the latter is your choice

a spray attachment for the tap is a good thing.

Two latherings followed by thorough rinsing are

usually sufficient. Partially dry the hair with a Turkish

towel. Manipulate the hair gently when it is wet because

of its greatly increased pliability and tendency toward

fragility at this time. The comb you use should be free

from sharp edges. Most satisfactory is a wide-toothed

comb with oval spaces between the teeth at the closed

end.

When hair is partially dry, it is most suitable for

setting. Here are some hints for beginners. If your

parting is on the side, try curving it to an arc to parallel

the outside contour of the crown rather than making it

a straight line. If, like myself, you have a cowlick, a

curved parting directly through it will help control it.

Section the hair as evenly as possible for pin-curling

and comb each section down smoothly. Wind the hair

on the fingers so that the ends are in the centre of the

curl, and try not to distort the roundness of the curl

when pinning it down. In general, the smaller the

segment of hair and the more tightly it is wound, the

tighter the curl. Make curls in even rows if possible,

and let the hair dry thoroughly before combing.

Sun and Sea

If you are going to spend some time sunbathing under

a really hot sun this summer, you will need to be extra

careful. The best suggestion is to keep your hair

covered whenever you go out in the sun for any length

of time. In moderation the sun's rays may be beneficial

but we know little of a specific nature about their effect

40 J A N U A R I E , 1955 K I N D E R J A R E

Distin's 1954 Seed Catalogue-Price List-

Complete range of all seeds, insecticides, and garden hardware; featuring new 1954 introductions in both flower and

vegetable varieties.W rite for free copy -

DISTIN’S SEEDSP.O. Box 2060 Johannesburg

PIONEER MOTORS (1935) Ltd.

Your C^orcC) Dealers

Port Elizabeth, Grahamstown, Cradock, Uitenhage, Jansenville, Port Alfred and

Alexandria

CHENILLE INDUSTRIES(PTY.) LTD.

FORDSBURG - JOHANNESBURG

•

Makers ofC A N D LEW ICK

LAD IES’ GOW NS and BEDSPREADSand the famous

Moderna Non-skid Rugs

K N O W N F O R Q U A L IT Y , V A L U E , S E R V IC E , S E L E C T I O N F O R O V E R H A L F - A - C E N T U R Y

•W R IT E F O R F R E E IL L U S T R A T E D C A T A L O G U E

om fR ia in iwiss

C / O . P A R L IA M E N T & L O N G M A R K E T S T R E E T S P .O . B O X 6 4 9 C A P E T O W N

W ith compliments

Hendy b Leontsinis(Pty.) Ltd.

P.O. Box 7577 Phone 22-4768 JOHANNESBURG

★

For L A M B R E T T A M O T O R SCOOTERS

* CHOATS ■EXTRACT OFLETTUCE

protects your child’s throat and quickly clears that stubborn

cough

AVAILABLE AT ALL CHEMISTS

SA V E LABO UR!

LEOFloor Mops

for efficient floor-polishing and cleaning

3 Models - TRIANGULAR DOUBLE-HEADED STANDARD

•

All with 4ft. re enamel handles.

Heads of best cotton yam, easily detachable for wash­

ing.•

Saves Expense ofElectric Polishers!

Obtainable at all stores and bazaars.

Trade Enquiries:Box 8068 - Johannesburg

C H I L D H O O D J A N U A R Y , 1955 41

on the hair. Moderation for one person may be excess

for another. Brilliantine can sometimes be used as a

protective measure; it will prevent dryness by providing

an oily coating for the hair.

A further precaution for swimmers, either in a pool

or the sea, is to rinse the hair thoroughly after each

dip. You may even prefer a shampoo to a simple

rinsing, particularly if your swims are relatively

infrequent. Bathing caps help safe-guard the hair to a

degree, but in most cases the ends, at least, become wet.

Both chlorinated pool water and salt water tend to

make the hair less manageable, and it is preferable for

neither to remain on the hair unnecessarily. If the hair

has become tangled, be careful when combing it. You

may find that brushing instead of combing prevents

broken hairs.

Whatever preventive measures you wish to adopt, the

important thing is to protect the hair. Otherwise it

may resist permanent waving. Furthermore, hair

bleaches, rinses and dyes cannot be used with success

on broken or parched hair.

What can be done if your hair and scalp have become

excessively dry? You can help stimulate the oil gland

secretions by frequent brushing; supplement the deficient

natural oils with oil applications; improve the hair’s

appearance with conditioning creams and oily hair

dressings.

Healthy, attractive hair is a tremendous asset for good

looks. Let’s give it the attention and protection it

deserves!

FATHERS (Continued from page 33)

so fat that they meet all the way down and then we’ll

be sorry. So I sadly removed the small potato from

his lunch and cut out his evening cereal— for one day.

It needed only one day, because in some uncanny way

Patrick seemed to sense what we were about and he

wasn’t having it— no siree. He heaved himself to his

feet without any aid at all, pressed his elbows into his

sides, clenched his fists and, with a very straight back

and slightly drunken gait, set off to walk the full length

of the sitting room and win back his potato.

Now you’d think that his father would be satisfied,

but no—he’s absolutely delighted, of course, but not

satisfied. The success of his plan has given him another

idea. Yesterday I heard him saying to Patrick: “ You

ought to be talking now—maybe if you didn’t eat so

much you’d talk.” So it looks as though I ’m going to

be forced to cut down his calories once again till he

comes out with a long sentence of many-syllabled words.

But what he’s going to say in that long sentence worries

me rather. Perhaps it’ll be something about bringing

up father!

D A K O T A M O T O R SN EW AND USED CAR

DEALERS

118, MAIN STREET - JOHANNESBURGPhone 22-9658

With Compliments of

The

Coronation Brick & TileCo. Ltd.

P.O . B O X 1517 - . DURBAN

Rillstone MotorsDistributors for

Dodge Motor Cars and Trucks Hillman Minx Humber Hawk Humber Super Snipe

and

Sunbeam-Talbot

ELOFF STREET EXTENSION

JOHANNESBURG

Phone 33-801 1 P.O. Box 7533

Collection Number: A3299 Collection Name: Hilda and Rusty BERNSTEIN Papers, 1931-2006

PUBLISHER: Publisher: Historical Papers Research Archive Collection Funder: Bernstein family Location: Johannesburg

©2015

LEGAL NOTICES:

Copyright Notice: All materials on the Historical Papers website are protected by South African copyright law and may not be reproduced, distributed, transmitted, displayed, or otherwise published in any format, without the prior written permission of the copyright owner. Disclaimer and Terms of Use: Provided that you maintain all copyright and other notices contained therein, you may download material (one machine readable copy and one print copy per page) for your personal and/or educational non-commercial use only.

People using these records relating to the archives of Historical Papers, The Library, University of the Witwatersrand, Johannesburg, are reminded that such records sometimes contain material which is uncorroborated, inaccurate, distorted or untrue. While these digital records are true facsimiles of paper documents and the information contained herein is obtained from sources believed to be accurate and reliable, Historical Papers, University of the Witwatersrand has not independently verified their content. Consequently, the University is not responsible for any errors or omissions and excludes any and all liability for any errors in or omissions from the information on the website or any related information on third party websites accessible from this website.

This document is part of the Hilda and Rusty Bernstein Papers, held at the Historical Papers Research Archive, University of the Witwatersrand, Johannesburg, South Africa.