Show HEALTH HINTS AND OTHER THINGS WORTH BERING COM BT xit MAH the journal furnishes the oU owing items typhoid fever the revue scientific contained contain od a paper read before the ac academy ademy of medicine on the use of water in ia the treatment ireat ment of typhoid f feer e which deserves more general attention the form of treatment described s differs somewhat pome what from that ahat commonly used in fevers and appears to have been discovered discovered by a 4 german physician named denied brand it consists substantially in putting the patient into a bath warmed to the temperature of his body and then gradually cooled down to 40 sixty or even forty degrees the effect ol of this application is said to be magical iq in the lim mediate amelioration of the fever our medical men genera generally aly should give eive the water method tar more attention than the they do for typhoid feyer fever is a disease as 1 fatal tal in this country as in europe as commonly treated and the average practitioner thinks that little can be done but bat to keep up the patients strength and let the disease rutt i course it if the patients constitution holds out he recovers otherwise he be dies clicking tta boston m merchant ere ch sat iu in leading a hand on board one of his ships on a windy indy day found himself at the end of an hour hour and a half pretty veil exhausted and perspiring freely he sat down to rest and enga engaging gigg in conversation time passed faster than he was aware of in attempting empting to rise he be found that he Ag v s unable knable to do so without assistance he was taken home and put to bed where lie he remained two ye arsand lor for a long time afterward could only bobble about with the aid of a crutch less exposures than this have resulted in inflammation of the lungs pneumonia ending in death let parents explain to their children the danger which attends the coling off too quickly after exercise and the importance of of not standing in a draught of air after exercise or ot of sitting at an open window or or door or of pulling puffing off any kar carment ment even the hat or bonnet or going in bathing while in a heat diet for the sedentary you should consider the needs of your organization and study it so as to understand it eat for nutrition and for strength not merely imitating others or following fashion make a good meal at breakfast time of food plainly prepared without spices or condiments lanith nd with but little butter oily greasy food As ia heating to the blood and irritating to the nervous system ot of one whose habits are quiet and sedentary you should eat brown bread or bread made of ot I 1 whole meal that contains all the thel elements necessary to supply the waste of the tissue especially of the bones and nerves I 1 if f you on can havelt have it properly made it were amter better to eat unfermented bread the true unleavened biscuit well baked Is unsurpassed among bread alons for variety at breakfast aou ou will find oatmeal in the f form orm of mush or or porridge or biscuit or pancake very acceptable to to the palate so bo corn meal hominy barley meal and rice mavle mav be used dishes made of any of these with good i fruit constitute a breakfast which will meet the normal want of any ay appetite avoid fried flesh the process toughens the art ai micle elud and as it is usually done a good deal ot of blitter to itter or lard and salt are cooked into its substance rendering it difficult alt of digestion it is not in accordance with sound dietetic principles for one to drink during meals for the excellent reason that it prevents thorough mas and and as a consequence the tood food goes into tb the e stomach in an incomplete form at the close ot of a meal it is proper to rinse the mouth with water the quantity eaten must depend upon the constitutional state at the time but care will save overheating two good meals eals daily are sufficient even lor a person es engaged aged in labo laborious flous work but especial especially ll tor or one in sedentary employment 11 dressing of wounds natures method ial of protecting wounds is b by Y the process or of sc abbing S and nd although almost a matter of ro routine in surgical practice to remove irom from a disfigured face or wound wounded ed head the crusts that nature provides as 28 1 a dressing it is best to leave such crusts undisturbed whenever possible and if desirable simply cover them better looking lint or tari etan or thin muslin and collo dlan form the best dressings dressing lor for simple incised and not a few las wounds which have ever been devised r Is fre flue aptly the result ot of eating too freely ot 61 fats animal fats being particularly to digest and likely to be taken in too large quantities in the shape of butter lard suet and fat pests meats are apt to produce tho this condition alesh food generally consists ot albu albumen mena a nitrogenous substance which can be used uselin in the bod body y only in a very limited amount the average person can use only three ounces of this kind of material each twenty tour our hours but it if a person eats several times this amount in the form farm of beefsteak mutton chops or imy any other flesh food the superfluous amount must all be remove removed cL in the tow of WW waste matter TUA that is it if the person eats meat sufficient to supply four ounces of nitrogenous matter tue four fourou aces must be carried off by the kidneys in the form of ures urea or uric acid and this must be acted upon by the liver to prepare it for removal tem oval bv the kidneys if the liver has bus more oi of this work to do than itA it should bould have the work will be imperfectly done and much waste matter ought to be removed will be left in the system producing biliousness rheumatism muscular pains sick headaches and many other uncomfortable symptoms persons suffering from these causes will often notice sed sediment libent in the urinary secretion this it one of the most common causes of et the sediment or deposit ordinarily I 1 found in the urine af Esqui quin maux diet A recent writer on vegetarianism in england wala maia tallis that the diet ot of toe the quinaux Esqui maux is one of necessity necess ite rather wan an choice these people liv living clug the entire year in the frigid zone are forced to procure their food more from the animal tinaa the vegetable kingdom but their taste for or vegetable table food is alwag always gratified whenever opportunity ex exists sta the they fleak eat as much as eight pounds of meat at a meal says dr ray land and they usually die of scrofula between 35 and 45 years of age in the spring they will eat cat scurvy grass wild turnips wild oats etc while in autumn they find a few few scattering blackberries blueberries etc it Is stated that women ano gather these and ana eat more of them than men live mu much h longer in consequence cooking water TF ier ifer few people know how to cook water the secret is in putt putting irig good freshwater fresh water into a next neat kettle atres already li y quite warm and setting the water to boiling quickly and then taking it right off to use in iii tea coffee or other drinks before it is spoiled to let it steam and simmer und and evaporate until the abod water is all in the atmosphere and the lime and iron and dregs left in the kettle bah that is what makes a good many people sick and is worse than no water at all it if people will drink tea and coffee let them at least have it as nearly free from poisonous conditions as possible that much benefit may be derived by many from drinking hot water is not disputed but the water should be freshly drawn quickly boiled in a clean and perfect vessel and immediately used BILL OF FARE FARB 1 bread and milk with f fruit ru it 2 bread and whipped eggs honey 3 bread and boiled eggs apples 4 bread and butter rice pudding with sugar and milk 5 corn bread and butter honey grapes 6 oatmeal oat meal porridge and milk ash bread and butter 7 poached eggs pancakes with honey or syrup bread pudding hot milk 8 vegetable soup baked beaus beans potatoes and butter biscuits and ni apple dumplings dump lings GOOD BREAD WITHOUT YEAST take two coffee cupfuls of good coarse whole wheat flour the ordinary graham flour is often made from refuse wheat end and kept in the grocery stores until stale and bad use a deep earthen bowl stir into finto the flour a pint of milk and beat with a wooden spoon beat from the bottom upward with quick sharp it strokes rokes so as to incorporate as much air as possible and until bubbles appear beat two fresh eggs to a froth and add beat the mixture again well an iron gem pan having a dozen cups should be first placed upon a stove so that by the time the mixture is ready the pan will be hissing hot then after greasing each cup thoroughly with good olive alive ailor sweet butter pour in the mixture and put at copee once into a quick hot oven in about twenty minutes you will have a dozen little I 1 golden brown loaves puffed high up in the middle and running over at ai the side like well made cakes Those who can afford pure cream instead of milk will have a q bread as rich an aal 0 light as cake in either cise case the result Is is a rich golden loaf the most delicious bread ever eaten and in comparison with which the ordinary white bread is tasteless and insipid it keeps sweet a long time and can be freshened in a few minutes in a hot oven so a as to taste as asgood good as new GOOF OATMEAL MUSH A visitor who seemed to be enjoying most exceedingly the fare at maria morn declared 1 I neler neer such oatmeal tasted tell me where you get it then ill surely go and order twenty pounds or so BO my friend I 1 said with earnest look not the grocer itis the deserves your praise indeed she cried 0 will you not at once confide the secret af of the wonderous charm that here is found indeed the palm your cook may take and aad ode or sonnet you might in truth expend upon it the charm I 1 said is simply this Which epicure should never miss boll bohleen Bo fleen oen from morning until jintil night the day before you use it t bright and early you yon may rise and then put on your meal to boil bil again dont lot let it scorch or burn they spoil The flavor gavor only boil and bo iland boil D a thayer |