3
TILE SCTt ANTON TRIBUNE S ATURDAT MOENIKGr, MARCH 0, 1897.
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WHAT, Mil AH
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Mi FroMems'Wsciissci In a Scientific Maimer.
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4
From a Paper Recently Rend by Mrs.
John .M. Oakley Before tlie Twentieth
Century Club of 1'lttsbuiK.
"Mini," says an umlnunt niiatonilst,
"is it stomach, with vurlous uinns ui-liemlr-d."
Thin eulKratii presents in a
lonclso form thu supreme Importance'
of a perfect digestion. Tho stomach is
tlie center of the nutritive processes of
the body, and tiny derangement of Its
functions must lesult in disorder of the
entire orzniilsw,
Wo Americans have Inns been known
ns it nation of disordered stomachs.
With the widest and best dietary In the
world to choose from, we are still the
victims of n widespread national dys
pepsia. Why'.' The foes of our diges
tion lire three, and they lurk In every
household the frying pan, Ice water at
meals and the habit of rapid eatltitf.
A cursory examination Into the nature
of foods and the simplest processes of
digestion will show why those three
national habits are eminently fitted to
d stroy the most perfect natural diges
tion. All the substances we cat are divided
into the two great classes of nitrogen
ous and non-nitrogenous, to which may
be added a small amount of inorganic
matter in the shape of salts. The non
nitrogenous foods are again divided
Into fats and carbo-hydrates. All
these elements are essential to perfect
health, hut It is tlio nltiogenous ele
ment, commonly culled protein, which
alone will support life. Protein is found
In Its most perfect form In the white
of egg; it Is thu principal constituent of
the gelatine of meat, the casein of milk
and the glutln of cereals and vege
tables. The fats 'exist In the form of
animal fats and vegetable oils. The
carbo-hydrates are sugar and starch.
Their chimlcal symbol Is the same js
that of fat, C. H. ()., carbon, hydrogen
and oxygen, and after being subjected
to the subtle chemistry of digestion,
they play the same part in the human
economy as that performed by fat, that
is, they aro the heat and force pro
ducing elements. Although contribut
ing to the preservation of bodily vigor,
the fats and corbo-hydrates do not of
themselves support life. A man fed
upon pure starch, pure sugar, or pure
fat, would die almost as soon as with
no food at all.
WHAT HEALTH REQUIRES.
Perfect health requires a perfect ad
justment between the nitrogenous and
the non-nitrogenous elements. Too
much protein will result In uric acid,
gout or rheumatism. An excess of fats
and carbo-hydrates causes various
stomach derangements, llabby muscles,
anaemia, and fatty degeneration of the
vitnl organs. Taking wheat as the ex
ample of a pot feet food, and it is the
only one adapted to all climates and
conditions, the proper portion of these
elements should be: One part protein
to seven parts fats and carbo-hydrates,
or more accurately, one part protein,
one part fat, and live parts starch and
sugar. In order to extract the most
nutriment out of these thiee elements
the human system has been provided
with four leading digestive llulds, or
ferments, the saliva, the gastric fluid,
the bile and the pancreatic fluid, and
these must be maintained In an tin
varying ratio of quality and quantity
to Insure perfect health. Starch is di
gested by the saliva, protein by the
gastric fluid, fats and sugar by the
bile, while the pancreatic and minor
intestinal llulds must give a final touch
to all before they are fitted for ab
sorption. The saliva, bile and pan
creatic fluid must bo alkaline, and the
gastric fluid Intensely acid.
It was formerly supposed that the
sole use of the saliva was to moisten
food In preparation for swallowing,
but recent Investigations show that It
plays a most important part in the di
gestive process, there being absolutely
no digestion of starch without con
tact with saliva. Here then we see
the flrst bad result of rapid eatlmr.
The starchy foods are in the first place
but, imperfectly broken up with the
hasty mastication, which Is the na
tional habit; they are not allowed to
remain In the mouth long enough for
each particle of starch to come Into
chemical contact with the saliva, and
they are hurried into the stomach with
out the amount of saliva which should
accompany them to continue the work
of changing Insoluable starch into solit
able dextrine. The starch thus hurried
prematurely into the stomach simply
ferments like yeast, and generates gas,
which causes discomfort and flatulence.
This ,1s starch indigestion in its simpl
est form.
liy the muscular action of the stom
ach this undiesad and termeniing
starch Is parsed into the intestlns,
where, as the most of it is In no condi
tion to be absorbed, it continues to
ferment, nnd the initatlon of the deli
cate mucous membrane lining of the
intestines caused by this fermentation
results eventually in Intestinal catarrh,
one of our national maladies.
TEETH SHOULD 13B USED.
Thorough mastication is almost as
Important for proteids as for starch.
Meat, for example, should be thorough
ly broken up by the action of the teeth
before It is passed on to the gastric
lluld. Dogs und cats can bolt their
food without detriment, for their gas
trio fluid is strong enough to take care
of any piece of meat that can pass
down their throats; but the human
gastric fluid needs the assistance of the
teeth. Moreover, there are few of us
In whom the t'astric lluld exists in
proper strength and qunllty. Imper
fect ventilation, lack of exercise, tight
clothing all inlerfeie with its pioper
secretion. The imperfectly masticated
meat is submitted to a weak guBtriu
lluld, J. part may be digested, the re
mainder decays, and we know how
quickly animal food will decay at a
temperature of 100.
The first result is an offensive breath'
and a coated tongue, and as this de
caying food is passed on into the in
testines, the poisonous products of de
composition are absorbed into the sys
tem, and give rise to biliousness and
blck headache. These two symptoms
are a frequent lesult of too much ani
mal diet. The gastric fluid is one of
the great disinfectants of the body,
and when kept at its proper strength
and' quality, will destroy any germ that
may lurk in our food. The typhoid
gurm and the cholera germ fall easy
victims to the healthy gastric fluid.'
Even Allegheny river water may be
drunk with impunity by a perfectly
healthy stomuch. The fact that the
entire population'1 of Pittsburg and Alle
gheny have not Succumbed to our pres
ent drinking water shows that them
is, after all, a large percentage of
htalthy stomachs among us. The per
son with a feeble digestion must take
especial care to boll his drinking water
and avoid suspected foods.
To return to the second cause of our
national dyspepsia, Ice water at meals.
When Imperfectly mu3tlcatcd food Is
washed down by coplou-" d-inrhts of
Ice water, the first bad result Is that
the sallvn and gastric lluld are much
diluted, und ure correspondingly less
elficlent. Secondly, the temperature of
the stomach Is lowered below the point
where perfect digestion can take place.
Digestion reqtliics 100 degiees Fahren
heit, hence It must stop until the In
jected Ice water shall be heated to that
temperature. Hut decay, as we know,
will begin at a much lower degree,
hence, though there may be no diges
tion there will be decay. Third, the
salivary glands, finding suflicient mois
ture In the mouth without their action,
make little or no secretion. We hear a
great deal nowadays from political
economists about the evil effects of
pauperizing the poor bylvlng them
what they have not earned. The phy
sical nature is as easily pauperized as
the moral. It the mouth be supplied
with moisture, little or no saliva is se
cieted; If pepsin be given to the stom
ach, no pepsin will be secreted. The
best digestive results are obtained
from dry food, the necessary water to
be taken between meals. The same
objection applies to hot drinks, such as
tea or coffee, which should be drunk
at the close of meals, and to wine,
which should be drunk, when at all,
before they begin. Alcohol In any
shape precipitates the constituents of
the gastric fluid, and renders it wholly
inert.
OUR FOE THE FRYINCI PAX.
The third great national foe to diges
tion Is the frying pan. The essence of
frying Is hot fat; and fat, as we re
member, is not affected by the saliva
nor the gastric fluid, but receives ifs
first digestion from the bile. A bit of
filed potato, for example. Is surround
ed by an oily coating of melted fat.
This fat Is Impervious to saliva, which
Is thus prevented from coming Into
chemical contact with the starch of the
potato. Hits of fried fish or meat, or
egg enveloped In the oil coating of the
melted fat, are similarly rendered Im
pervious to the action of the gastric
fluid, and pass on to the intestines,
where the fat at la?t may be digested,
but where the substances It encased re
main to ferment, and cause sick head
ache and biliousness. It Is the excess
of melted fat which renders pastry so
Indigestible. The butter or lard Is so
thoroughly worked Into the flour that
each particle of the latter Is encased In
fat with the result that the saliva is
unable to act upon the starch of the
flour. For the same reason griddle
cakes and hot biscuits lavishly spread
with melted butter are so apt to cause
Indigestion. The extru work which the
use of the frying pan entails upon the
bile and pancreatic lluld tends to di
minish the quality of these secretions,
and the natural result Is a fat Indiges
tion. A weak starch digestion Is al
most always accompanied by a weak
fat digestion. This Is easily under
stood when we recall that both fat and
starch aro carbo-hydrates, with the
same constituents of carbon, hydrogen
and oxygen, that they fill much the
same place In the animal economy, and
that starch receives Its final digestion
In the liver. While free fat Is emulsi
fied by the bile and mnde ready for ab
sorption Into the tissues, starch, trans
formed by the saliva Into a perfectly
soluablo substance is stored in the liver
cells to be delivered up as the system
calls for force and heat.
Another substance which prevents
the proper nctlon of saliva is vinegar.
The saliva, as we have learned, is
strongly alkaline, and anything which
weakens Its alkalinity weakens Its di
gestive power. The practice of placing
the salad near the end of a dinner after
the starchy vegetables have been eat
en Is founded upon sound hygienic
principles. The system must have
acids, but It can get all it requires
from the natural fi tilt nclds without
calling upon a fermenting substance
like vinegar. Dr. Kellogg experiment
ed at the Rattle Creek laboratory with
a number of healthy boys, feeding them
different foods in different combina
tions, and then analyzing the contents
of their stomachs. He found that
vinegar In the proportion of one part
vinegar to twenty parts saliva will
ultf'.I;. 1 'Stroy thi illvpvy d'-' itlon
Vinegar al?o Interfotes with gastric
digestion by its pveser ,tv .iii.nlltb";
We prescive melons, fruits and meats
In vinegar, and It hns the same preser
vative action when Introduced Into the
stomach. It is directly antagonistic to
the gastric fluid. Salads nr quite as
acceptable when dressed with lemon
Juice.
extract except Its stimulating qualities.
Its protein amounts to only .0., too
little to sustuln life. JIutton lias slight
ly lcs-s protein, with more fat than
beef, and requires three hours to di
gest. Mutton broth requites the addi
tion of nitrogenous vegetables to give
It a true food value, Lamb has still
Ifss protein." and will scarcely support
ll'p of itself, but If combined with
beans or peas vill give sufficient nutil
moiv It d!cp?ts In 2U hours. Veal.
we all Know, digests slowly, but so
much from the llrmness of Its fibre as
from a peculiar strhiglncss which
makes It elude mastication. It takes
live hours to digest, and feeble stom
achs would do well to avoid It alto
gether. Veal, however, makes a very
valuable broth, Its protein dlsolvlng
freely In water, and making a rich gel
atinous soup. The protein of chicken
Is a true food, most desirable for con
valescents. The flesh of chicken Is
rich In nitrogen, and when properly
cooked Is even moie digestible than
beef.
Tut key and duck are also nutritious,
though, Owing to a closer fibre, are not
so digestible as chicken.
AS TO HOO PRODUCTS.
Pork is not Intrinsically an unwhole
some food. Its fibre Is veiy close und
linn, and If It were masticated twice
as long and thoroughly as beef, would
probably digest In the same time, but
with the usual hurried mastication,
roast pork requires G'.ihours for diges
tion. Hacon, however, which Is nearly
pure fat, with little fibre, takes only
four hours. Hacon gives us one ncces-
sary fat In one of Its most digestible
forms. Urolled to crispness, It Is u
luxury for the well-to-do, and baked
with beans, a positive necessity, to the
poor. The great danger in pork' is the
possibility of its being Infected with
trichinae. This paiaslte exists only In
the lean, muscular fibre, and Is de
stroyed by cooking. Reef is really more
dangerous than poik, inasmuch as tub
erculols is constantly spreading among
cattle, nnd the poison of tuberculots is
not destroyed by cooking.
Milk Is one of our most valuable foods,
In fact, a daily necessity to sick nnd
well, yet there are many people who
cannot take milk becau.se, as they say.
It makes them bilious. The chemistry
of the mattls is thus: Milk, when taken
Into the stomach, It as once acted upon
by the natural ferment rennln, which
Is one of the constituents of the gas
tric lluld, and Its protein, called casein,
is pieclpltated in the shape of curds,
more or less large and hard. If there
be not hydrochloric add in' suflicient
quantity and strength promptly to
break uy these curds, they will decay
and give rise to all the troubles which
attend the decay of food within the
body. When animal substances decay,
an alkaline poison called ptomaine is
generated.
Germs are the cause of decay, and
the ptomaines the result of decay. A
person who dies from diphtheria or
typhoid fever, dies from ptomaine pois
oning, the result of germ life, and not
from the mere presence of the germs
themselves. Germs can be destroyed
by cooking, but the ptomaines remain.
The healthy gastric lluld destroys geim
life, and the liver, with Its antiseptic
bile, is Intended to disinfect nny pto
maine which may by chance enter the
body. Rut, with an enfeebled gastric
fluid, and an excess of animal diet, the
liver Is overtaxed and the ptomaine
products of Imperfect digestion escape
into the system, causing biliousness, so
called, rheumatism, gout, and eventual
ly, Blight's disease. A man whose
liver Is thus daily weakened by pto
maines, will succumb to an overdose
of a narcotic, or under the adminis
tration of an anaesthetic, where a man
with a vigorous liver would speedily
rally. An offensive breath Is an Indica
tion of the piesence of ptomaines.
It must be remembered that milk Is
a food und not a beverage; and should,
therefore, be eaten slowly. When
sipped slowly, a spoonful at a time, it
Is fur less likely to form large and in
digestible curds. Ruttermilk, In which
.the fat is removed, and the casein
broken up by the souring and the
churning process, can often be tolerated
where fiesh milk Is too great a tax on
the digestion. The Irish laborer Is en
titled to four pints n day, and In that
quantity It will add the necessary pro
tein to a diet of potatoes. Its use is
unlvetsal In I mile where th'ey say, "a
man may live without bread, but with
out buttermilk he dies."
by the poor show that ordinary baker's
btead gives the highest percentage of
waste; that Is it gives the least nutri
ment for a given amount of money.
Whole wheat and Graham Hours' should
be used In hi cad making, the latter,
however, which contains bean, must
h'. avoided where there Is eastrle or
Intestinal catarrh. liread may be
raised with either baking powder cr
yeast, the loaves shbuld be small and
thoioughly baked, ill order to kill the
yeast germ. As the yeast plant grows
It feeds upon the Hour and diminishes
Its nutritive quality by just so much.
All cooking experts condemn the home
made und the brewers' yeast, and give
preference to the compressed yeasts.
TO TEST BAKING POWDER.
Baking powder Is a modern substitute
for yeast, and when made of pure soda
nnd cream of tartar will probably In
jure none but the most delicate stom
achs. Unfortunately, It Is much adul
terated, and chiefly with the two pois
onous substances, alum and nmmonla.
A simple way of testing for the presence
of either or both Is to put a teaspnonfut
cf baking powder Into n teacup, add
about two tablespoonfuls of hot water,
and then set the cup on the stove. If
the powder effervesces alum Is present,
The greater the offervcEcence the larger
the proportion of alum. If there is any
ammonia present Its fumes may be de
tected durlns effervescence. Alum has
the pioperty of Increasing Its bulk
lilntiv Hitinc nvni, mulm tli Infliiptii.u I
of moisture, hence It Is lurgely used
by bakers as an adulterant of Hour.
A veiy small per cent, of alum added to
a sack of Hour will give the baker five
iinoro loaves to the sack. The only per
fectly hygienic method of raising bread
is by aeration. In. this method a blast
of carbonic acid gas Is forced by me-
chnulcal means Into the dough. The I
bread thus made Is light and porous,
with none of the fermenting tendencies
which aro duo to year and baking pow
der. It would bo a great boon to the
poor, as Indeed to all bread consumers.
If an aerated bread bakery could be
started In Pittsburg.
In the ubsence of aerated bread peo
ple with feeble digestions are forced to
confine tbemselvs to various unleaven
ed grain preparations. Oatmeal and
Graham crackers are digestible, and so
are many of the steam-cooked cereals
so freely advertised. Unfortunately,
some of these cereals are not so thor
oughly cooked as they claim to be,
and the slight additional cooking which
we give them In our home Is not suf
ficient to innke their starchy elements
digestible. The first step toward the
digestion of starch Is thorough cooking.
Raw starch Is Incapable of digestion or
assimilation. It Is the raw starch which
they contain which mnkes unripe fruits
so very undlgestlble. As they ripen, the
heat of the sun slowly cooks this starch
and converts it Into grape sugar. There
are some preparations of wheat now on
the market in which, by slow and long-
continued dry heat, the starch Is suf
ficiently pre-dlgested to be assimilated
by those with the most obstinate starch
Indigestion.
OatH stand next in value to wheat.
In the shape of porridge or crackers,
oatmeal is quite as nutritious as wheat,
but it is a strong food, and those who
eat much of it should live a vigorous
outdoor life. Oatmeal will not make so
light and appetizing a bread as wheat
Hour, and for that reason Is not so
much used. Oatmeal porridge is not a
wholesome food for weak digestions, as
it Is generally swallowed in spoonfuls,
without chewing. Dry food, with thor
ough mastication to stimulate the sal
ivary glands, Is the first step towards
recovering a lost digestion.
FACTS CONCERNING CORN.
Cane sugar Is a carbo-hydrate, and
ns such hi not a true food, It must be
changed by the action of the liver Into
ginpe stignr before It can be nsslml
latcd. It ferments easily In weak
stomachs, and Is a fruitful cause of
flatulent dyspepsln, It fulfills the same
purpose In the human economy ns
starch, and since there Is such an
abundance of starch In nit cereal ami
vegetable foods, It foltows that the
need for sugar Is very small. The
amount of sugar that Is geueraly eat
en tiiently overtaxes the liver, which,
we remember, Is the custodian of the
carbo-hydrntes, storing them up with
in Its cells, nnd letting them out as the
system demands. When more sugar Is
eaten than the liver can take care of,
as is usually the case, It escapes Into
the system undeinandod, and causes
flatulence, obesity, some forms of rheu
matism and gout, nnd finally diabetes.
On account of Its appetising llavor,
however. It will doubtless continue to
hold a prominent nlacc In our dietary,
dcs'ilte the remonstrances of hvtrlen
lsts. A uood rule to follow Is to eat
just ns little suar as pos3lble. The
habit of candv eating between meals
cannot be too seveielv condemned.
Mrs. Richards, of Boston, and Ill's
Marian Tnlbot Dean, of the University
of Chicago, have conducted vcy ex
haustive Inquiries Into the amount and
kind of food needed by people iiiirsn
Ing different occupations. The amount
naturally varies with the decree of
I physical exertion. They estimate tint
the best admixture of foods Is one part
meot to four parts gtaln and vege
tables. Those Who believe In a larger prj
portlon of meat can adduce many
strong arguments. Meats are more
easily assimilated than vegetables.
They form a more concentrated diet,
tax the digestive organs far less, und
lequlre far less skill In cooking. On
the other hand, they do not provide
enough waste to keen the excietory
organs In good condition, nnd the
superabundant protein finding no way
of escape, remains to decay and poison
the system with ptomaines. Vege
tables and uraln do require skill In
cooking, a"d do Impose n duty upon
every.digestlve organ, but they stimu
late the excretory system, maintain the
alkalinity of 'he blood, and any rea
sonable excess in their consumption is
readily taken care of by the simule
process of adding a few layers of fat
to the body.
POINTERS FOR HOUSEKEEPERS.
preserving an appetizing variety. Bouil
lon, or consomme, which stimulates the
gastric lluld, Is a hygenlc prelude to
the dinner. The meat, roasted or
broiled, should be served with Its sup
plementary vegetable. A salad, dressed
with lemon juice, nnd not vinegar, may
bo added with advantage.
The true hyglenlst yields the dessert
with" reluctance; but the custom Is too
firmly rotcd to be opposed, so we will
admit all varieties of custnrdB and
blanc-mnngcs, but must turn our backs
lit inly upon the seductive pastry. Ice
cream may be admitted If each spoon
ful be held In the mouth long enough
to melt before being passed on to the
stomach. In this plain dlctuty there
Is yet enough to gratify every taste,
and enough Is not only as good ns a
feast. It Is inflntely better.
It may he asked, la all this thought
and care worth while. The obvious nn-
swer Is another question. Is It worth
while to be well?
A NF.W AND CURIOUS I,K5.
Au Artificial Contrivance with a IIuul
mid Ankle Movement.
From the New York Journal.
A Euiopean experlmener has pro
duced an arlflclal leg. It as nearly
resembles a. human member as nny
that can be devised,
This artificial leg is a ctirlous con
trivance of hinges, screws and elastic
bands. Extending downward from
about what In the human leg Is the
ankle, to a point nildwuy between the
heel and the instep, are two steel rods,
one placed In front of the other.
One rests on a sort of roller hinge, and
allows the foot to give or bend with
each step. The other serves the pur
pose of bringing the foot back Into
place after thu step Is taken.
Any lateral movement of these rods
Is prevented by the sides of the slot
through which they move. A screw
and a nut at thu top of the rod also
prevent the rod from turning and thus
giving trouble In walking. An arti
ficial tendon Is placed within Uie foot,
behind the ankle joint, and extends
loosely through a hole In the leg,
where It connects with a nut at about
midway u:i the limb.
THURLOW
T1TUTE
INS
WILL MOVE
MARCH ii'iii.
To the More Desirable
Rooms,
eeooeooeoeceseeoeeesaeao
Perfect
FOODS SHOULD RE STUDIED.
A knowledge of the relative value of
foods Is of the highest Importance to
the housekeeper, especially when she
has to provide for the needs of work
Inginen and growing children. Meats
are valuable according to the amount
of protein they contain, and according
to the digestibility of their fibre; a
loose, open fibred meat being more
easily acted upon by the digestive
fluids than one which Is firm and com
pact. Beet contains a high percentage
of protein, with a fair proportion of
fat and Inorganic salts. Taken In con
nection with a small amount of broad
and butter, it Is capable of supporting
life indefinitely. The best methods of
cooking are broiling ami roasting. Raw
beef, finely minced, will digest in two
hours; broiled or roasted, It will re
quire three hours. Tough beef can be
stewed with ndvnntage, but both gravy
and meat must be eaten to get the
whole nutriment. Reef tea used to bo
regarded us a highly concentrated food
and it perfect diet for convalescents,
but it Is now known to be only a stim
ulant. The protein or life-giving ele
ment of beef is not solute In water, and
makes a very smnll per cent, of beef
tea. For the same reuson, beef broth
contains very little of the true food ele
ment, and must be thickened with the
nitrogenous vegetables, as beans or
peas, to make it nutritious. The
various beef extracts have even less
nutriment than the 'home-made beef
lea; they are merely llavors, Llebeg
himself claimed nothing for his beet
HOW TO TREAT EGGS.
Eggs cause billourness in some peo
ple for the very -ai-pr reason that milk
do"t They uiUi i; hlghlj con, crura' i.d
animal lood. hene, when not thor
oujjiiI., digested, 1 tuinairv c are evolved.
Eggs aie often Indigestible from be
ing improperly cooked. They should
never be fried nor boiled hard, the r-o-lldifled
white of egg being Insoluble in
the gastric fluid. They should be made
into an omelet, or poached, or soft
boiled. To boll an egg properly, place
It In a vessel of boiling water, take the
vessel off the stove and let stand for
ten or twelve minutes. The white is
then simply thickened like a custard,
and retains Its perfect digestibility.
The lose und open fibre of fish ren
ders It an easily digested food, but it
must be eaten fresh, as ptomaines de
velop quickly. Recent Investigations
do not substantiate the theory that llsh
is especially ilch in phosphorous, and
hence, must be a stood diet for tile brain
worker. It has no more phosphoms
than good beef, and is, as a rule, de
ficient in protein. Red salmon, her
ring and codfish, however, have suffi
cient protein to allow their substitu
tion for niPiit, and the cheapness nnd
digestibility of codfish should give It a
prominent place In the dietary of the
poor.
Important as these animal foods are
for the generation of strength and en
durance, It Is yet possible to dispense
with them altogether. The cereals
contain not only protein enough to sup
port life, but enough starch nnd sugar
to supply all the necessniy force nnd
heat. AVheat stands at the head of the
cereals, and Is pre-eminently the food
for man. It is oaten "at every meal
with rutlety, simply because it con
tains every element of food required
by the body. Unfortunately, the pre
vailing desire for a fair-appearing
white bread has led to refining Hour
until little Is left except starch. The
scientific Inquiries recently conducted
In New York into the relative amount
of nutrition In the foods usually eaten
Corn Is a wholesome cereal, for It con
tains fat and protein, as well as starch,
and furnishes abundant heat and en
ergy. Our ordinary canned corn is no
toriously indigestible, however, on ac
count of the hard outer skins which
It contnlns. Cornmeal is eminently
wholesome, mush being an especially
nutritious and valuable food. Rye Is
Inferior to wheat in nutritive qualities
and digestibility, but when used in
connection with buttermilk, ns Is the
custom in Germany, will amply support
life.
The protein, or albumen, of barley
dissolves readily in water, on which
account barley Is especially valuable
for thickening beef broth, and barley
water Is one of the best and most nour
ishing foods for fever convalescents.
Although rice has a high percentage
of starch, it will, when properly cooked,
digest In one hour. It contains 1 part
protein to Kit parts carbo-hydrates, and
to our American standard, Is not cap
able of supporting life; nevertheless,
the masses of China and India live and
do hntd labor with rice as their only
food.
Among vegetables, beans, pens and
lentils are easily the most nutritious.
They contain a high percentage of pro
tein, und with the addition of a lit
tle fat, will supply every element the
body requires. The potato has fullen
Int.) disrepute lately, chletly on account
of Improper methods of cooking. It Is
title that fully onc-thlrd of the potato
Is waste, and it should by no means
have the place It now occupies in the
dietary of the poor.
On account of Its lilijli percentage of
starch n potato must be properly and
thoroughly cooked to be digestible. The
only proper way to cook potatoes is to
bake them with the skins on, though
they may be steamed and mashed with
out positive detriment. But even when
baked the should not be eaten unlcs-fc
dry and mealy. A watery, soggy pota
to Is absolutely indigestible. We al
ready undorMaiHl wny men potatoes
should be avoided, and as to potato
salad. It is a deltltlc absurdity. Vine
gar, as we have learned, prevents th'e
digestion of stuuh. and in the face
ol that fact, we take a starchy vege
table and deligerately dresi It with
inesar'.' What else can be expected
but dyspepsia?
UANOF.ru )US VEGETA RLES.
The lemalnlng vegetables, tomatoes,
tin nips, carrots, cabbage and onions,
are chlelly valuable for their salts and
adds. They have comparatively little
nutilment. tax the gastric fluid heav
ily v Ith tluir tough fibres, and should
not f ut in so large a proportion of the
poor man's dietary as they do.
Fruits me valued, not for their nu
tritive quality, which Is small, but for
their power to inulntnln the alkalinity
of the blood. They also stimulate the
appetite and digestive llulds, supply
wuter to the system, and have u gen
erallj luxatlve ell'ect. The most nutrit
ious fruits ure the banana, date fig,
prune and grape. As a rule fruits ure
more digestible when cooked, and
should be eaten at the beginning of a
meal, rather than at the end. The
banuna Is so generally eaten that It
deserves a word to itself. It should
never be eaten uncooked. This sounds
absurd in the face of the thuusands
that are consumed dally In their raw
state, yet the banana contains enough
starch to make cooking a necessity. It
is more u vegetable thun a fruit, and
If perslstenly eaten raw, will produce
a staich Indigestion. Baked In their
skins they are much more palatable,
and are at the same time a nutritious
und satisfactory food.
The conscientious housekeeper should
carefully study each day's bill of fare,
so that the correct proportion of pro
tein and carbo-hydrates may be main
tained. Beef, mutton nnd chicken,
which contain a large per cent of pro
tein, should be served with the starchy
vegetables, rice and potations. Lamb,
which lias less protein, should be sup
plemented by the nitrogenous pens and
fat pork should be accompanied with
the highly nltiogenous beans or lentils.
An excellent supplement to fish Is mac
caronl, which Is not a starchy food, as
we would at first infer, since much of
the starch Is eliminated In the process
of manufacture. Codfish, however.
should be served with potatoes or rice.
Succulent vegetables may be served
with all these combinations, since they
have neither starch nor protein In suf
ficient quantities to disturb the proper
ratio. The cereals, wheat, oats and
corn, are benefited by a slight admix
ture of fut in the shape of butter and
cream, but It Is unwise to add sugar to
either wheaten or oatmeal porridge.
The starch In these grains gives the
liver enough to do without overtaxing
It with cane sugar.
To keep the correct ratio between
animal and vegetable food, it is best
to serve meat at only one meal a day.
The number of meats which the system
demands Is a question of never-ending
discussion. The Ralston idea is a hearty
breakfast, a hearty dinner at 1 or "
o'clock, and no supper. Dr. Dewey
advocates no breakfast, dinner at 11 or
12, and a light supper. Dr. Kellogg ad
vises breakfast at S and dinner at 3,
with no supper. But none of these
hours, hygienic though they may be,
are suited to the working hours of a
man, or the school hours of a child. I
therefore suggest a compromise In the
shape of a very Ilsht breakfast and
lunch, and a dinner of all that a healthy
system may require.
Gail Borden s
Infant E&$Q Brd,M g
Food Condensed Milk S
great vnluo that is bent KkCU on nppll-
j canon.
e N. Y. Condensed Milk Co. a
L 3, 4 AND 5
IBERIYHALLBUILDING
225 and 227 Washington Ave.
Consultation Free.
German Medicines
Cents a Bottle.
English and
Mostly. 25
ASKfWmBSSKLET.ON!
MR
fj 11 Hudson Street,
Hew York
IV
ooeooooeooQooeo9eeoo909Q
MT. PLEASANT
COAL
AT" REX AIL..
Coal of tho best quality for domestlo us
and of all sizes. Including liuckwhcat and
Blrdseye, delivered In any pan of tna city;
at tho lowest price.
Orders received at tho Office, flrst floor.
Commonwealth building, room No. i;
telephone No. 2024 or at the mlnr. tele
phono No. 272. will be promptly attendeJ
to. Dealers (supplied at the mine.
WfVLT. SMBTH.
tFrsN)
gives ran
BEgniJQIlTVvTOIP
ANP!5AB59LyTELY5AFfi
FOR SALE BY THE
M flMTSP DUDIMIMP M
U bU
1 MM
UUiU l
SCRANTON STATION.
Strictly New Laid Eggs.near by, 25c
Fresh Eggs, Jersey Stock 22c
Good Storage Eggs 16c to 13o
Fancy Hot-House Radishes,
IUj)c Tomatoes, Cucumbers,
Green Beans, CauHllouers,
Mushrooms, Etc., Etc.
HEALTH-GIVING DIET.
As a sample health-glvlm? diet for
one day I would sussest' First, one ur
two Klassea of water while dressing.
Then a breakfast of fruit, whole wheat
bread or wheaten or oatmeal porridge,
cooked dry enough to promote mastlea
tlon, and a cup of coffee or cocoa. Tills
food will be thoroughly digested in four
h'uurs or less, and will give the stoin
uohe needed rest before lunch time. An
hour before lunch another glass or two
of water Is required. For lunch I would
suggest either an omelet, a poehed or
boiled egg, a lilt of broiled llsh, macar
oni In some shape, or a nutritious soup,
to be supplemented witli fruit und
whole w heat bread. Weak tea as a.
final course would be Injurious to few.
Four hours will be ample time to dis
pose of this nutritious meal, then an
other glass of water in anticipation of
dinner.
In preparing dinner we must remem
ber that a multiplicity of dishes, ull
lvtiuiriiiK different lengthy of time lor
digestion, Is one of the most fruitful
causes of dvsoensla, hence we must
notd too many dl.tereiit foods, while
I H. H M HI MARKET
ELECTRICAL MACHINERY
REPAIRED BY
SKILLED WORKMEN.
THE
LACKAWANNA LUBRICATING CO,
1212 CAF'OUSE AVE,
SCRANTON.
MANSFIELD STATE NORHAL SCHOOL.
Intellectual and practical training for
teachers. Thrte courses of study besides
preparatory. Special attention given to
preparation for college. Students ad
mitted to best colleges on certificate.
Thirty graduates pursuing further studies
last year. Great advantages for special
studies in nrt and music. Model school of
three hundred pupils. Corps of sixteen
teachers. Heautiful grounds. Magnificent
buildings. L.arso grounds for nthlotlcs.
Elevator and Infirmary with attondant
nurse. Fino gymnasium. EvorythlnB
furnished at an average cost to normal
students of $143 a year. Fall term, Aug.
28. Winter term, Dec. 2. Spring term,
March 16. Students admitted to classes at
any time. For catnlogue, containing full
Information, apply to
S. II. AL1SRO, Principal,
Mansfield Pa.,
KIXIHG, CLftSTIflG AND SPORTING
s&mmmm$p
FOlt
NO ONE DIES
Of Pulmonary Disease
Who Takes "7 r" in Time.
Twenty per cent.; one person in
five, die of Pulmonary disease, Colds,
Grippe, Pneumonia, Consumption, who
could be saved by the timely use of
"77," Dr. Humphreys' famous Specific.
Since "77" came into general use,
the fatality lias d;creased; and it
only remains for its adoption as a
national remedy, to rob our climate
of all its terrors.
Dr. Humphreys' Homeopnthlc Manual
of Diseases at your Uruggists or .Mailed
Free, ,
Sold by druggists, or sent on receipt of
25 cents, or live for 51.. Humphreys' Med.
Co.. Cor. William and John Sts New
York.
(Janufactured at tho Wapwallopin Mtllot
Luzern county. Pa., and at Wil
mington, Delaware.
J P.
HENRY BELIN
General Agent for tho Wyoming District
c:S WVO.MINQ AVENUR, Scranton, Pa
Third Kationa' Bank Building.
AGHNCIES:
runs. Fonn, nttston, Pa.
JOHN H. SMITH & SON, Plymouth, Pa.
E. W. MULLIGAN, WllkM-Barre. Pa.
Agents for tho Itopauno Chemical Com
ga&v's High Exploslveo,
&SEgggS3tiEEigi
a .s:
Lr S1S
s&.
m
?!
I
ffl
YOU CAN SAVE MONEY BY 3UYIN3
NEW AND
SECOND-HAND ELOTI
Ladies' and Children's Wear.
Seal and Plush Sacqucs,
Carpets and Feather Iied3
From
L POSNER, 21 Lackawanna Ave.
NKW YORK HOTF.LS.
VM. M. BATES. tAr&N33e& D u ' a-"'ES.
An established hotol under new management
ami tiioroujlily ftt)aitof tho times. Visitors to
Nc-w Tori: will find the Everettln the very heart
of tho ohopjiiie district, conrenlont to places of
luvnennrnt asd readily accKstblo from all pa"
if tho city. jIUUOrtAN PLAN.
WESTMINSTER II
Cor. Sixteenth 5L and Irving Placs,
NEW YORK.
A.MF.UICAN PLAN,
Day and Upwards.
KUKOPKAN PLAN,
Day and Upwards.
$3.50
SI. 50
Per
Per
V. J-sK
Msz$ifci
r J
y ji
'.
. -l..
V" S ttKrtiS
PIk& c.A
'tfCu fy'
.'....tiZ-.f
f.SJsiit'i'- "6 (
7Jr -- . - -- -.. ,-
?4S$
Sa'ZT im
11 fu 8
gggnSSSffl231
GEO, MURRAY, Proprietor.
What Isarah Bernhard ys
The St. Denis
llrcadway and Eleventh St., New York.
Opp. Grace Church. European Plan.
Rooms $1,00 a Day and Upwards.
in a moclost ami unobtrusive way there are
f.'W better conducted hotels in the motropolll
than the St. Denis.
Tho great popularity it baa criulred can
readily be traced to its unique location, it
homelike ntnioiiihero, the poculiir excollonoo
of its cuisine and ujrvice, nad itu Tory moder
ate prices.
WILLIAM TAYLOR AND SON.