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Show ? FOOD VALVE OF FRUIT X Prcudlco Aurtinst Its' Llbertxl Uso Is Kesttlt of Erroneous Notions. 5" There are many popular but us foundoil prejnillrrs against the dletft use of frulta It Is generally ml orril. for enatnpie, that frulta art romliH'ttv to Iwwcl disorder, anf that they are cupeclally prona to I'f diice InrliKfstliin If taken at the last meal The truth It the very oppoillaS of Ihene uotlona An exclusive diet f fruit ts one of the beat-known ret c il for chronic bowel disorder. limine the late war, larae Humbert of tin loluiirs sufferlnst from ehronK Uyentir) were In several lnalancet rapldl) cured when Abundantly supplied sup-plied with ripe peachM. I'm It Julc ina be advantageously used In both acute and chronic bowel disorders, Crirr muat be taken, however, to aotd fruit Juices which contain a lnrKe nmouiii of cane sugar. Juices it iet frulta should lie employed, or n mixture of aour and iweet fruit Jiiieea or arid fruit Juice may be weitened with malt honey or motion-, a natural sweet produced from ecriiila llalalna. ftf, prune, sweet apples and pears may be mixed wllb sour fruits. Indlsjeallon sometimes results front the use of fruits In combination with n vnrlel of other food substances: but fruits taken alone constitute the best iHisalble menu for the last meal of the day The combination of fruit, auaar, cream bread, butter, rakn and pie ma) welt produce bad dreams and n bad taste In tin- mouth In the morn-Ine. morn-Ine. The nan of fresh or steweil fruit nlone without any addition whatctcr will prinluce no dlaturtiance. nnd will leaic no unpleasant effecta behind to be ressrtlteil In the morning. Very acid frulta umietlnies dlnngrec with persons who lime nn excetui of acid and those who are sufferlnR from chronic Inflsirmatlon nf tho stomach; but with these exceptions, there It almost al-most no case In which fruit may not Ih advantageously used. The notion that acid frulta must bo anldcd b rheumatics Is another error er-ror which Is based on Inaccurate observations. ob-servations. Tho fnct Is, rheumatics arc isrcnlly benefited by tho uso of fruit At tho satno time thoy should abstain from tho uso of flesh foods of all torts, beef tea and animal broths, and all meal preparations, also tea and coffee, as well as alcohol nnd tobacco, to-bacco, It It, of courso. nosslblo for one to tako an excess of adds, at one may take an excess of starch or any other food substances. Vegetable acids differ from mineral aclda In tho fact that they do not accumulato In the body, but are assimilated or utilised util-ised In tho same way as sugar and allied al-lied substances. , Olseased Cattle for Slaughter. A deliberate attempt to aend'a carload car-load of diseased cattlo for slaughter In New York wat recently foiled by the Slato Agricultural Department. Word was rcecHcd of tho shipping ot tho stock nnd tho car was Intercepted In tho railroad )arda In Now York by tho department's agents. Of I twenty cows found In tho car, three, were in a d)lng condition, and soon . expired right others were Buffering I from nihanced tuberculosis, and at . Ici I three from pneumonia. It was I nho learned that several others of tho herd had died nt Ull en beforo they could bo transferred to tho car on tho New York train. It Is Intended Intend-ed to proseculo the shipper of tho cattlo. cat-tlo. A Substitute for Leather. An Kngllah lncntor lint devised a perfect substitute for leather which can dp used for lioots, shoes ami for ovcry other purpose for wlilh leather Is employed Tho now tissue Is called wolft. It Is being extenshely used In Kngland, tinting been adopted by tho Uindon Shoo Company especially for walking shoes on account of Its coolness and Its lightness. Wolft It moro durable than leather nnd Is much moro waterproof, whllo nt tho same tlmo moro porous, which makes It n nonconductor, and In a largo do-Ktoo do-Ktoo obviates tho necessity for wearing wear-ing rubbers which nro needed by ona whose feet nro clad with leather only when tho slush nnd mud Is to deep that the feet are half burled at ovcry step. Frances Wlllsrd and Fashionable Dress. Bald Trances Wlllnrd In ono of her last addretses. speaklnc of tho advancement ad-vancement nnd prosent status of women: "Hut be It remembered that until woman comes to her kingdom physically physi-cally she will novcr really come at all. Created to be well ami strong and beautiful, she long ago 'sacrificed her constitution, nnd has ever since been thing on ber by-laws.' She has made nf herself an hourglass, whoso sandt of life passed quickly by. Bho has walked when the should have run, sal whon sho should limo walked, reclined re-clined when sho should have sat. Sho has nllov.ed herself to beoonio a mere lay figure upon which could bo fastened any hump or hoop or far-thlngalo far-thlngalo that fashion-mongers show: an ofttlmes her head It a mere rt-tar rt-tar ball upon which milliners may poi li whatever thoy please bo It a bird of paradise, or beast or creeping thing. Sho has bedraggled her sense-lets sense-lets long sklrtt In whatever eomblna tlon ot filth the street prnscnled, submitting sub-mitting to a motion the most awkward awk-ward and degrading known to the entire en-tire nnlmal kingdom, for Nature hat endowed all others that carry trains and trails with tho po""- of lifting 'I i in without turning In their tracks lit a fashionable woman pays low II eat obeisance tu what follow i In he 'n wake, and, as she dors so, cull le most grotcsquo flgnie outside I jumping Jack She la a creaiure bori to the beauty and freedom of Diana bat she Is swathed by her skirts splintered by her stays, bandaged b) her tight waist, and pinioned hy he! sleeves until- alas, that I should lit to asy It1 a trussed turkey or a spit ted goose are her raoet appropriate emblems." Feed Value of Cogs. Kggs are a very nourishing food and represent two Important elements ele-ments fala and pmtelda, In an easlt) assimilated form A single eg weighs about one and one-hall ounces ot which one ounce It white or pure albumin and one-half ounce ndk Tho nutritive value of the )ols Is greater than that of the white though Its bulk and weight are small er lit solid constituents are about one half of lis fat fresh egg, properly prop-erly prepared, are readily digestible. The hett mode of preparation It whipped raw, or walked for twenty or thirty minutes at a temperature of shout 160 (curdled) The yolk are ore easily digested when boiled hard, and the white are also easily digested when hard boiled, providing care ts used to reduce the coagulated wblto to minute particles which may readily be dltsolted by the gastric Jalce A single egg It equal In valuo to a itoten oysters. Very Dissipated. There are n good many persons ho might bo said to bt dltslpsti d and "nil broke up" according to tho Japanese use of the word, Illustrated In the following anecdote! "They are telling In Ilotton of two or threo Japanese ttudentt ot rank ho have been In the babll ot dining etch Sunday at tho retldcnco of ono ot tho prominent cltlicnt of tho Hub. On a recent Sunday ono wat abtcnt, tad when tho host asked why, ono ot the guests said solemnly: 'Oh, ho cannot come Ho very, very dls'l pstedt' Tho host thought It best not to tnsko any further Inquiry at tbo time, but after the meat bo ventured to ask tho tamo young man In pri vate, 'You tay Mr. Nlm Shi It not well!' "No, ho not very well ho very dlt slpatcd.' "'Ho hasn't been drinking!' "'Ob, no, nol ho no drunk, "'Not gambling?' "'No, no gamble.' "'.May I ask what ho bat been doing, do-ing, then?' "'Oh, ho cry dissipated. Ho cat tpongo cake ntlco tlmo ho all broko up now." RECIPES. Mashed Peas With Nuts. Bonk a pint of Scotch peas overnight In cold water. In tho morning drain nnd put thorn to cook In warm water Cook slowly until perfectly tender, allowing them to simmer very gently toward tho last until they become as dry as possible I'ut through n colander to rcnmvo tho skins. Cook the peanuts separately, drain from the Juice, rub through n colander, and add to tho peas. Heat well together, season with salt, turn Into an earthen or grnnlto-waro grnnlto-waro pudding dish, smooth tho top, and bako In a inodcrato ncn until dry and mealy If preferred, one-third one-third toasttd tread crumbs may bo used with the peas and a lets proportion propor-tion ot nuts. Servo hot llko mashed potato. Graham Oems. I'laco ono pint of cold water In a crock, add ona egg; beat water, egg and a pinch of salt together. Then add li cups of white flour and 'i cup of graham flour, beat thoroughly, nnd bake In u quick oven, Irish Corn Soup. Take ono pint of slice potato cooked until tender, add ono pint of com pulp obtained by rubbing rooked dried corn through a colander. Season with salt, add water wa-ter to make a proper consistency, reheat, re-heat, and serve. Split-Pea Soup. For each quart ot soup desired, simmer ono cup ot split peat very tlowly In threo pints of boiling water for six hours or until thoroughly dlssolted. When dono, rub through a colander, add tall and a tllco of onion to flavor. Heheat and season with one-hnlf cup of thin croam or a soonful of nut meal pro-pared pro-pared as directed lielow. Itoraovo the slice of onion with a fork Seno hot with croutons Croutons. Cut stale bread Into small squares or cubes, and brown thoroughly in n moderate oven. I'ut n spoonful or two of the croutons In each plate, and turn the hot soup over them. Daked Partnlpt. Weill, scrape and divide; drop Into boiling water, a little lit-tle mote than eunlcleiit to oook them, and boll gently till thoroughly tender. There should remain about one-half pint of tho llq"or when the parsnips are dono. Arrange on an oarthen plato or shallow puddlng-dlsh, not more than one layer deep; cover with the Julc and bake, batting frequently frequent-ly until the Juice Is a'l nbsorbed and the partnlps delicately browned. Serve at onee. Oranoe Nectar Bxtraot the Juice of six oranget and two lemons, being careful not 10 set the llawir of rind. Add enough water to mako six glasses of aettar 8cetcn. |