subways. He generally carries his noon luncheon, and it consists of bread broken from a loaf, either round or oblong, according to which was the more convenient shape to fit the oven. With this he may have some bizos, if he is Polish. Bizos is made of two kinds of sausage, red and white, sauerkraut, tender beef, pork, and barley, all boiled together until thick, and known as pudding. When cold it is sliced and eaten, or it may be warmed. The laborer has no place to warm it, so eats it cold.
In his own country bizos was one of the luncheon meats taken when hunting, and as he sits on the curb, or out along the railroad he is helping to build, he enjoys his lunch, accompanied by memories of one of those hunting expeditions and the friends who were with him.
The family diet slowly changes from flour gruel and potatoes with coffee for breakfast to coffee and rolls or coffee, rolls, potatoes, and meat. Wednesdays and Fridays they have always had eggs for dinner. This custom they continue as long as they are able to afford it. In winter, because of the high price of eggs or because the man is out of work, they must hunt a substitute; or, what is more frequently done, eggs are left out and no substitute is provided. Flaxseed oil is their favorite fat. That is hard to find here, and this necessitates learning to use some of the vegetable oils that we have.
The Polish children and those of the other Slavic peoples come from a sturdy race. Upon arrival in this country they have round, well-shaped heads, rosy cheeks, and strong bodies. With their kerchiefs over their heads, they make fascinating pictures of health. They have had an abundance of milk and fresh air in their own countries. Here they live at first in crowded districts, and milk is counted as a drink—not something to eat. Therefore,
