Show HEALTH HINT ETC the following quotations are taken twana dr ar M Z L holbrooks hook book eating bating to or strength if BAD HABITS gt we s suppose ose there is no don doriot bt betat but at least ophe half t the ill III health of the world comes from improper eating an excess of carbonaceous food promotes the fort formation nation of fat and prevents the complete nourishment of 0 the muscles 1 it gives a person bulk but not strength vital power is deficient in very rat fat people an excess of food gives rise to diseases of a pl plethoric thorie character apoplexy fevers etc too little food food we e all know knew impoverishes es fae blood ind and gives rise to feebleness ree feebleness bleness and starvation nothel nothing will so soon derange the brain and tu the ner nervous rOus system as a loft diet there la 16 A a much greif greager ter probability of not eating the proper kinds of foa food than there is of not eating a sufficient quantity 1 4 I 1 I 1 1 AIDS TO I 1 64 1 proper Prope selection reelection of food 2 beat treatment of food as regards coo cooklar cooki klag ag flavoring and serving 8 proper variety of food with occasional change of diet 4 moderate exercise exerciser warmth and a genial state of mind 5 abundance of sleep 6 pleasant social surroundings surround nags at the table Z 7 Tha thorough rough mastication tk regularity in eating and proper I 1 interval ater vals between meals seasonable FOOD our food 1 vary jtb the season of the yar As s winter gradually lually gives way to our health comfort and happiness gre are greatly augmented by diminishing the gugat ity of our heat beat and force producing foods and substituting in their place to a considerable extent green vegetables and early mild acid fruits even before early vegetables and fruits ca can abehal be had canned fruits and vegetables the place of the rich food required ired in winter many baay people think thy they must be bar physic bed out in the spring ring but this is a vile practice wholly sy y unnecessary good brown bread milk cream fruits and oatmeal agthe staple articles of spring diet with no salted meats aad little or no meat of laykind any say kind will keep the in perfectly healthy condition at this season of the year whereas if ham andt and ggs hot bread superfine hot biscuits stale potatoes are the principal articles of diet there is no end to the suffering that may be entailed j then as comes os OB ea early rl fruits a and ad vegetables should be st still 11 largely partaken par taken of v ries should be uselin used in abundance raspberries rasp berries blackberries an and d cher cherries ries each in their season apples tomatoes peaches grapes melons etc make up a lisi list of brurs fruits rich in fluids opening co cooling appetizing delicious health biting these with good brown brealand brea dand and graham beems with milk cream oatmeal and fresh butter should 9 guld to a great extent take the place pl ace of fats and highly carbonized thoas and meats in very hot weather the fits fats should be almost discontinued one will suffer less from the heat if this is iq done much sickness will be prevented cy proper attention to the s subject abject of wisely adopting our food to the season or of the year yea r and climate p OF 03 FOOD REQUISITE the amount amount of food needed daily a healthy person varies greatly with the assimilative power some persons get more out of a pound of food than others because they more perfectly dige it great vigor or physical exertion increases the required amount ancl ana inactivity diminishes it cold increases the amount of food needful while h beat qt decreases deer deare eases abes increases tho amount of water need tul ful the natural appetite is the only guide this should be aided by common mon sense and reason ig 1 APPLES many persons do not value a ap ples pies sufficiently as an important article of diet Besic besides ies containing a large amount of sugar mucilage lage and other nutritive matter this fruit contains vegetable acids acids aromatic qualities etc which act powerfully iw inthe the character of arants tunics and antiseptics and when freely used at the season of mellow ripeness prevent debility indigestion and avert without doubt many of ee the ills which which flesh is h heu to the operators of cornwall erg england and consider gider ripe ap apples les nearly nearly as nourishing as s bread more so s than potatoes in 1810 which was a year of much scarcity T apples instead of being coarse converted into cider were sold to the poor and the laborers boyers la asserted that they could stand their work on baked apples without meat whereas q ar I 1 potato diel il required either meat or some other substantial nutriment the french and germans used apples extensively as do the inhabitants of all european nations the laborers depend upon them as ah article of food and frequently makes make a maher dinner of sliced a apples and broad braad there is no fruit cooked in as many different ways in our country nor hor is there any fruit whose value as an article of so great two good apples eaten before breakfast are an almost sure eure cure clure for I IOA coa ti pation 11 stewed dried apples are an excellent substitute for the fresh fruit I 1 have n 14 i ignorant 0 o rint persons exchange this le jen holesome some to food 0 a at stores for unah 1 e me swine win in meat e at I 1 4 OATMEAL according to dr edward smith who carefully investigated this subject the tint lint bodies of the country people in scotland are ar in great part the result of their diet ot ol oatmeal and milk the scotch women and children do lesa factory work and live more out of dwors when the writer was in elmburg the celebrated dr guthrie guthric called his attention ibn to the fact that the average size of their heads beads was wag greater than that of any iny other nation iu m the world not excepting even the english aua and when asked how tie he accounted dorthis for this he that he be thought it was owing largely to their universal devotion to oatmeal indeed the writer observed that the national dish was found bound upon the table at almost every meal in the morning came the porridge and milk and in the evening we traditional cake a little harder than sun dried brick for farther confirmation on thia im fin question let the gifter add that he has folau found a great advantage to follow tie the daily use of honest brown broa bread and oatmeal in his family A child child whose first teeth came through in a starved condition so that they began to decay at once and cause muc much h an suffering f fer is now blessed with as flab fine a set of second cutters as any one ane could ask yelle the gei general teral health of all has improved in tact fact we al all vote that we must daily have our brown bread and twin sister dish of oatmeal A there is a greater variety of food mentioned IR ia the following than may be eq found requisite for one meal judgment muad mus be exercised in this as in in regard t to 0 eating enough bat not oo 00 much sh should babe e rule graham br bread and kems gems baked pots pota toa baked d ap cave eggs if you have cold mush whether made abade of cornmeal oatmeal eal or G graham ham flour you may imay cut it in I 1 ace upon slightly buttered pans and war warm in in the oven bake the potatoes in a hotovec ho hot toven oven and talce take them out the moment ent they are done or they will be heavy and sodden removed at al lost jut toe the right time they win will be white whit 4 aud and mes mealy ay and such are better cold than over baked ones though steam log inglot hot 1 then ten for a simple drink mix equal parts of cornmeal and graham flo uror cornmeal rumeal co and oatmeal stif a 6 cupful of thi this s in two quarts of boiling water boil for twenty minu minutes tos then add a quart of milk pour our into a 4 pitcher and send to tue the table A cupful is aa indefinite quantity we pur purposely poely afave i so for some will prefer for that qu quantity a entity of gruel a very small cipf cupful UL an and d some som te will prefer er it thicker it may be slightly sweetened pudding or cracked wheat cooked the day before may be placed on the breakfast table cold or slightly war warmed nied to be eaten with sugar and hot milk or stewed berries to be added to the bill of fare if the family is large or substituted for some of the articles if the family be small consider the following follow lag baked squash graham bread wast coast with boiling boileu g milk thickened with corn starch poured over it or add to boiling milk broken stale bread boil for one oae minute min and send to the table hot graham mush oatmeal musti mush or clacker clacked wheat sent seat to the table in sa sao cers hot to be eaten with wita sugar ana cream or stewed fruit cornbread cora bread or corn cornmeal riceal gems cabbage cut flue fine boiled in ina a small quantity of water steamed would be bet fetter add cream dressing or lemon juice boil top toa jether ther freshly pared tur nips bijos and poti potatoes toes the turnips must bell awhile before the potatoes are added as soon as aa done pour off the water dry for a moment mash m gissla flatly add a little milk or cream then stir well with a fork dish and send to the table hot STOMACHS 66 only a good sized stomach is capable of digesting abundance of food to keep up a large supply of blood small stomachs and small livers are incompatible with high health and great powers when children are kept on very concentrated foe food d and too much sugar the stomach is apt to be too small on the other hand band it if kept only on coarse arse ve vegetables eatables it may be too tod 1 large foa never neve r reduce the size of the stomach by wearing corsets they injure this orean and the 1 er more than they injure the lungs extracts atom 90 this book will be continued next week 25 26 tracts on health topics for docto A book about what and how to cook and eat for health doets mailed by PJ 1 M mcallister Mc AlUster 66 6 centre st salt lake city |