| Show I 1 OLD AGE AND FOOD after middle life the organs that are concerned with elimination are not as active as they they are la in youth tho the appetite may be good and temptation t to 9 it L la float it if no gem greater er t than an in ii oar ilor her life As aa tho the power of the liver lungs kidneys and skin la Is considerably diminished the food Is not eliminated as thoroughly and rapidly and so eo accumulates to clog the wheels wheela this debris acts acta as foreign matter during the last halt of at life loss lose food Is 19 required and each individual if 1 good health la Is maintained must study hla his own system to know just what to Is required without leaving a dangerous waste to disturb the machinery tho the eating habit Is one which to la fully as bad to overcome as any other intemperate habit the first requisite then for the aged especially la is to guard against overindulgence over indulgence another important point la in to select a uch buch foods as aro are easy of mast mastication tea and avoid tough and fibrous foods milk Is a valuable food for the aged in any form if it seems to disagree it should be tried in various ways before it Is 18 given up it Is the nearest to a perfect food we have as it more nearly resembles the blood than any of our foods the aged often find a condiment ol 01 tome some nature an agree agreeable ablo help in digestion junket bustards custards cua cus tarda tards and soft cooked egg dishes with milk make easy assimilated food which should be used largely in the menu A large proportion of those extremely aged will find it hotter better to eat a aught meal four or falvo times a day rather than the ordinary three meals if troubled with the common bommon trouble of at old age insomnia a glass of warm warin milk or gruel on ret retiring trink or on awaking in the night will often prove very affective in producing deep buttermilk and koumis ora are other forms of milk which are especially good for both old and young when the digestive apparatus needs extra care at |
